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Dinner 2021

liuzhou

By liuzhou
in Cooking

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TicTac

TicTac

Posted
Posted
4 hours ago, scamhi said:

what is this pile of delicious looking stuff?

foraged 'elm oyster' mushrooms with fresh garden herbs.

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  • Delicious 2
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
38 minutes ago, TicTac said:

foraged 'elm oyster' mushrooms with fresh garden herbs.

 

I thought they were potatoes.  I still like.

 

  • Haha 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Wait. Wot

Wait. Wot

Posted
Posted

My SO made this dinner to celebrate the 40th anniversary of my 30th birthday.

 

Pan fried duck breast, rare,  over our own sweet potatoes and onions with store bought spinach. Gravy made with our canned chicken stock.

 

PXL_20211111_005907824.thumb.jpg.1cc0e005c1ba5ce974cce03fe65d49b1.jpg

 

Daughters gifted us an appetizer plate of fruit, almonds, berries, pickles, cheese and prosciutto with fig jam and grain mustard. Bread and Butter chardonnay went with.

 

PXL_20211110_234646667.thumb.jpg.4a765310fa40038374ec9beb47a2e092.jpg

 

Wine was a 1967 Haut Brion. It was fabulous for as long as it lasted.

 

Dessert was dark chocolate avocado pudding with fresh fruit and berries (sorry, no pictures) accompanied by a 1951 late bottled (1973) vintage port. I doubt that I shall ever drink a wine as old as (or older than) I am ever again.

 

PXL_20211111_001708847.thumb.jpg.aa4d6b502747197806afaea9fd576070.jpg

  • Like 14
  • Delicious 2
  • Haha 1
gfweb

gfweb

Posted
Posted
9 hours ago, Wait. Wot said:

My SO made this dinner to celebrate the 40th anniversary of my 30th birthday.

 

Pan fried duck breast, rare,  over our own sweet potatoes and onions with store bought spinach. Gravy made with our canned chicken stock.

 

PXL_20211111_005907824.thumb.jpg.1cc0e005c1ba5ce974cce03fe65d49b1.jpg

 

Daughters gifted us an appetizer plate of fruit, almonds, berries, pickles, cheese and prosciutto with fig jam and grain mustard. Bread and Butter chardonnay went with.

 

PXL_20211110_234646667.thumb.jpg.4a765310fa40038374ec9beb47a2e092.jpg

 

Wine was a 1967 Haut Brion. It was fabulous for as long as it lasted.

 

Dessert was dark chocolate avocado pudding with fresh fruit and berries (sorry, no pictures) accompanied by a 1951 late bottled (1973) vintage port. I doubt that I shall ever drink a wine as old as (or older than) I am ever again.

 

PXL_20211111_001708847.thumb.jpg.aa4d6b502747197806afaea9fd576070.jpg

 

Nice.

I enjoy the glimpses of kitchen in the background too

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I know I've posted versions of this before, but always with a slight twist. It's my go-to comfort food.

 

Lemon and olive oil marinated pork with coriander seeds, garlic and chilli. Served this time with orzo and a tomato and scallion salad.

 

ppp.thumb.jpg.348a951927c57c0fbcdcdf5495b12f4c.jpg

 

  • Like 9

...your dancing child with his Chinese suit.

 

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Annie_H

Annie_H

Posted
Posted

A quick go-to in the rotation. Always have miso, ginger, scallions, eggs, avocado, dumplings in the freezer---crisper drawer veg varies. 

 

Screen Shot 2021-11-11 at 9.12.43 AM.png

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Duvel

Duvel

Posted
Posted

It has been a while … a veritable business dinner.

 

At our companies restaurant, and conveniently available as a bilingual dinner:

 

BC65F073-33A0-4A6D-9212-FC3EDB907105.thumb.jpeg.a0a35b28ab97fd3856e2b17847d4802f.jpeg

 

B1C842AE-F4C0-42B0-9D91-EC0FF9B4924C.thumb.jpeg.b59789672831f1d058b1a2b9b5bfaa51.jpeg

 

Tuna & veal tail

 

81141E4E-5A59-4592-9B3D-EF7748C287B5.thumb.jpeg.eddb325381871174786d06e638937eaf.jpeg

 

Thai-inspired soup with some quail

 

41137041-696F-4F2E-A00F-5EAA0CF064FD.thumb.jpeg.ea4749c5523707fb8c88fc26ac14b9e3.jpeg

 

Steak

 

5CC66FB9-848C-4900-999F-F773C8CA2657.thumb.jpeg.89e447eaa9acfb3afd5b9e6a00ae719a.jpeg

 

Dessert

 

36CB0574-8891-4943-BA14-99BD530361DF.thumb.jpeg.e62f3f01df6758927b5918d53774ad75.jpeg


Digestif - Talisker 25 yo

 

57D1239A-A3D6-4A99-A8BE-2C2CBBEF3B43.thumb.jpeg.785e299d5491ca1ae71e5b5ca812bcf8.jpeg

 

… and a taxi home 😊

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Shelby

Shelby

Posted
Posted
27 minutes ago, Duvel said:

It has been a while … a veritable business dinner.

 

At our companies restaurant, and conveniently available as a bilingual dinner:

 

BC65F073-33A0-4A6D-9212-FC3EDB907105.thumb.jpeg.a0a35b28ab97fd3856e2b17847d4802f.jpeg

 

B1C842AE-F4C0-42B0-9D91-EC0FF9B4924C.thumb.jpeg.b59789672831f1d058b1a2b9b5bfaa51.jpeg

 

Tuna & veal tail

 

81141E4E-5A59-4592-9B3D-EF7748C287B5.thumb.jpeg.eddb325381871174786d06e638937eaf.jpeg

 

Thai-inspired soup with some quail

 

41137041-696F-4F2E-A00F-5EAA0CF064FD.thumb.jpeg.ea4749c5523707fb8c88fc26ac14b9e3.jpeg

 

Steak

 

5CC66FB9-848C-4900-999F-F773C8CA2657.thumb.jpeg.89e447eaa9acfb3afd5b9e6a00ae719a.jpeg

 

Dessert

 

36CB0574-8891-4943-BA14-99BD530361DF.thumb.jpeg.e62f3f01df6758927b5918d53774ad75.jpeg


Digestif - Talisker 25 yo

 

57D1239A-A3D6-4A99-A8BE-2C2CBBEF3B43.thumb.jpeg.785e299d5491ca1ae71e5b5ca812bcf8.jpeg

 

… and a taxi home 😊

Wow.

 

Our company had a break room and a coffee maker.

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Wait. Wot

Wait. Wot

Posted
Posted
45 minutes ago, mgaretz said:

 

Our company had a room and a broken coffee maker...  😉

My last job was at a drinking company with a software problem.

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Raamo

Raamo

Posted
Posted

We have some end of the season Tomatoes - I cut out the core and blasted to bits in a Vitamix.  Added some chicken bullion and tomato paste.  Combined with chicken sausage and some red pepper flakes + pepper of course over pasta:

 

20211111_183836.thumb.jpg.003e89ce7f4b4b105733f4b59939669c.jpg

 

Really good! :)

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MaryIsobel

MaryIsobel

Posted
Posted
10 hours ago, Annie_H said:

A quick go-to in the rotation. Always have miso, ginger, scallions, eggs, avocado, dumplings in the freezer---crisper drawer veg varies. 

 

Screen Shot 2021-11-11 at 9.12.43 AM.png

Inrigued that you freeze avacado. Care to share how you do it?

Anna N

Anna N

Posted
Posted
4 hours ago, Duvel said:

It has been a while … a veritable business dinner.

Meh. I would rather have dinner at your house. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Anna N

Anna N

Posted
Posted

69EDEA54-C7D6-4EFC-AC86-C311C14D880F.thumb.jpeg.7c6c26d2d8bbf60caee1ed58fa59c3ab.jpeg

 

DFED57B1-9558-40D6-BAD7-27B4C032AF09.thumb.jpeg.8bdf91a8904d1df1a661b5c5eb66de50.jpeg
 

Chicken thighs with lemon, garlic and thyme. Inspired by Nigel Slater. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I wanted pasta, and I wanted something quick.  I threw together a batch of blender bechamel.  The sauce itself was pleasant, but with pasta the result was cloying.  Still, hard to complain about a dinner when all that is dirtied is a blender jar.

 

  • Like 5

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Annie_H

Annie_H

Posted
Posted
5 hours ago, MaryIsobel said:

Inrigued that you freeze avacado. Care to share how you do it?

I do have avocado in the freezer, and eggs, but in this instance just the dumplings are frozen. We get a fresh veg box every other week. Always add a couple avocados. Prefer fresh. But when we needed an annual Costco run for tp etc, I ordered a bag of avocados that always ripen around the same time. I mash with lots of lime, then into 1/2 pint deli containers pressing a piece of saran on top before the lid. Learned much about the freezer last year when I finally could get a delivery date. From a restaurant supply. I even froze mirepoix.

 

Taco bar. BoSaam pork from the freezer. Boston bib. No corn tortillas. Should have made fresh but ran out of time. 

 

IMG_5916.jpeg

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liamsaunt

liamsaunt

Posted
Posted

Pilau with roasted kale stirred in, topped with roasted delicata squash and some chicken sautéed with garam masala.  A yogurt-cilantro-mint sauce on the side.  

 

pilau.thumb.jpg.0c3ddad63e34ea5218de254d7200c3f2.jpg

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ambra

ambra

Posted
Posted
8 hours ago, JoNorvelleWalker said:

The sauce itself was pleasant, but with pasta the result was cloying.

I agree it can be a little much after a few bites. 

 

7 hours ago, Honkman said:

Just bechamel - no cheese, vegetable or anything else ?

In fact, a classic can be frozen peas and bits of ham with parmigiano crust.

  • Like 2
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 hours ago, Honkman said:

Just bechamel - no cheese, vegetable or anything else ?

 

Sorry, yes, cheese.  Add milk and flour to bender jar.  Salt to taste.  Blend.  Add nutmeg, butter, cheese.  Touch of sodium citrate.  Blend again.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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