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Dinner 2021


liuzhou
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On 7/31/2021 at 9:36 AM, Shelby said:

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@Shelby, you make the best fries.   

 

Bought a small Strip Loin roast that I cut in half for two 2 1/2" thick steaks .
I froze one and the other I presalted on Saturday.
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Grilled it tonight. Perfect size for two thick slices.
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Served with roasted potatoes and roasted tomatoes. Tomatoes were from our garden.
 
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Improvised rice and beans dish, with pepper, onion, garlic, tomato sauce, paprika, oregano, and grilling seasoning

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Leftover veg from last night augmented with our beet greens and served with pollack fillets seasoned with dried  vegetable garlic and herbs seasoning,  butter, white wine and capers.

 

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11 minutes ago, Ann_T said:

Last night's dinner

Your food photography is always amazing. You make real food look as good as the food stylist do with the fake food. Love that butter dripping off the bread.

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Beef PHo  retooled!!

 

Was leftover broth and bits/  added radish stem /leafs/ Nasturtium leaf  --radish components are nice ad tender  ..different but not killing the effect

 

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Its good to have Morels

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RV cooking: what can I do all in one pot? Last night it was piergoies and onion and leek and bratwurst. Simmered in the instant pot until done, with strawberries for dessert.

 

 

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Stir fry in avocado oil with onion, minced garlic, minced ginger, ground white pepper, ground cayenne pepper, peeled and cored granny smith apple, fish sauce, aminos, shrimps, orange peppers, our pea pods steamed, and a very ripe avocado drained from acidulated water but not rinsed. Finished with dark sesame oil.

 

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Bowled over steamed brown rice.

 

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Edited by Wait. Wot
Added detail. (log)
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2 minutes ago, Margaret Pilgrim said:

Extra points for the lovely play of food and plate colors.  

Thanks, I try to think of color when the ingredients give me the opportunity.

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22 hours ago, Tropicalsenior said:
22 hours ago, Ann_T said:

 

Your food photography is always amazing. You make real food look as good as the food stylist do with the fake food. Love that butter dripping off the bread.

 @TropicalseniorThank you so much.

 

@rotuts, Always happy to share recipes.  You can find the recipe here - https://thibeaultstable.com/2009/05/31/pork-garlic-and-basil-meatballs/

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@liuzhouAs always, I want those shrimp.

 

Been getting some really nice fruit from Misfits and Imperfect and wanted a fruit salad.  Used one of @Kim Shook's recipes that has Grand Marnier in the dressing.  Good stuff.

 

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That was dessert that went with fried chicken--and all from the garden okra, potatoes, Such good sweet corn and cucumbers

 

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Pizza and salad night

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Taco salads last night

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No matter what others may say I’ve always thought the best dumpling is a friend dumpling. It has always been a bit of a family activity to gather and make a bunch of these, “many hands make light work” as they say. I’ve always liked pork and cabbage as a filling, as much as I enjoy chives they do make them hard to take to work thr next day for lunch (there’s a funky smell when you reheat them)

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1 minute ago, Jonathan said:

No matter what others may say I’ve always thought the best dumpling is a friend dumpling. It has always been a bit of a family activity to gather and make a bunch of these, “many hands make light work” as they say. I’ve always liked pork and cabbage as a filling, as much as I enjoy chives they do make them hard to take to work thr next day for lunch (there’s a funky smell when you reheat them)

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I do enjoy the pork, chive, cabbage but the smell in the office can be on the list for some with burnt microwave popcorn. Do you use head cabbage or something more akin to Napa? I agree that the group gathering to make them makes it more special like tamale making at Christmas or Banh Tet for Vietnamese Lunar New Year.

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