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Dinner 2021


liuzhou
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I am caught in the middle of a “clean up the freezer & pantry” operation, envisioned by my wife and carried out by yours truly. Tonight shrimps (plus a tomato mozzarella salad) for the the family and a bowl of spicy Mapo Dofu for me, using some TVP I found as a meat substitute (which worked pretty well).


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In the same cupboard I found this, purchased not too long ago: Sichuan peppercorn oil. Not as strong as I would have hoped, but a pretty good option to obtain in Germany. Lips are tingling ☺️ …

 

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炒拉面 (chǎo lā miàn ) - stir fried hand-pulled noodles with pork, shiitake and sliced snow peas. Pork was marinated in Shaoxing wine with garlic, ginger, chilli, Sichuan peppercorns and salt fermented black beans. Soy sauce added near the end.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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3 hours ago, liuzhou said:

炒拉面 (chǎo lā miàn ) - stir fried hand-pulled noodles with pork, shiitake and sliced snow peas. Pork was marinated in Shaoxing wine with garlic, ginger, chilli, Sichuan peppercorns and salt fermented black beans. Soy sauce added near the end.

 

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Great minds think alike. Last night chicken marinated in Shaoxing and soy with fermented black beans, chili, ginger, garlic and shallots. With baby bok choy and home grown morning glory. Over Jasmine rice.

 

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Rösti. 

 

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The potatoes, served with pan roasted chicken thighs.  i then quickly sautéed a bunch and a half of cress in the pan the chicken was cooked in, as a take on this idea. So - thanks for that!

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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1 hour ago, weinoo said:

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Rösti. 

 

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The potatoes, served with pan roasted chicken thighs.  i then quickly sautéed a bunch and a half of cress in the pan the chicken was cooked in, as a take on this idea. So - thanks for that!

 

We are going to roast a whole chicken today and I have a bag of arugula, which also makes a nice bed. But now I think I will try this twist and sauté it in the roasting pan. Thank YOU!

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Last night was pork schnitzel with mustard-cream pan sauce, braised red cabbage, and broccoli:

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The schnitzel was an Aldi short cut - it comes frozen and breaded, but raw.  It's a seasonal product for some reason, but we like it a lot.  It takes longer to do the pan sauce than it does to cook the patties, so it's great for a busy night.  The cabbage was also supposed to be a short cut.  I sent Mr. Kim to the store with "red cabbage" on the list - intending him apparently to read my mind and get a jar of it.  Instead, I got a whole head of red cabbage and ended up doing it from scratch, since I had all of the ingredients.  

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First of three dinner parties this week. Rouladen , pickled asparagus, red cabbage and German potato salad. Tonight will be lasagna, one regular and one vegan. Then two nights off.

 

Dammit. Edited to correct autocorrect. Rouladen!

Edited by kayb (log)
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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Chicken pounded flat, stuffed with herbed cheese, rolled in crumbs browned stovetop and then baked, on a puree of 50-50 potatoes and celery root, with some crispy kale for crunch.  Usually when I make this kind of chicken this I lose most of the stuffed cheese in the cooking process, but this time I stuffed it first thing in the morning and chilled it all day, and it almost all stayed inside.

 

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@kayb – you are truly my heroine.  I could no more entertain this week than I could fly to the moon.  I’ve let folks know that with Jessica and her cats and her STUFF here, we weren’t really set up for guests, but that we’d love to meet them somewhere for dinner or lunch or brunch (after Christmas).  I had friends who lived in NYC and did all their entertaining in restaurants! 

 

@mgaretz – those latkes look great and you just reminded me that I have some in the freezer, too!

 

@liamsaunt – your stuffed chicken looks delicious!  When you say herbed cheese, is it a soft one like Boursin? 

 

Dinner last night was spaghetti with a meat sauce made from fixed up Victoria marinara:

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Served with salad and leftover Sister Schubert rolls:

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Romanian peppers and two beans stew (navy and kidney) with celeriac, carrot, onion, bay, lots of herbs (parsley, oregano, dill, tarragon). Cheat spätzle/dumplings and sour cream.

Bulgarian spiced wine.

 

  

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~ Shai N.

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13 hours ago, Dante said:

Pork Tenderloin Wellington, with arugula and potato slices roasted i duck fat and then deep fried to crisp them up.

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Nice job 👍

 

It looks like you sauced them - if so, which sauce did you choose ?

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Defrosted some pasta dough and some of my vegetarian bolognaise sauce.

Some parm to finish.

I love this sauce. It's made with mushroom's, tomatoes, celery, carrots, onion, walnuts, wine, bay, sage, oregano, pepper, nutmeg, milk.

 

 

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Edited by shain (log)
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~ Shai N.

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“Freezer & pantry cleanup” continues: I think for me the second most useful staple in the freezer is Marcella Hazan’s Ragù alla Bolognese, bagged & frozen conveniently in four people portions (which in this household are exactly enough to feed three). Served on De Cecco spaghetti (little one’s choice, definitely not Marcella’s) …

 

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Edited by Duvel (log)
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