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50 minutes ago, heidih said:

I have the ingredients except the mushrooms yesterday at market were horrid and no dry in pantry. On the 
"craving to be fulfilled" list now.

 

Here's the recipe in case you get your hand on some, and still in the mood.

,

 

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~ Shai N.

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Japanese for a change - Tonkatsu with cabbage/gomadare and quick miso-pickled cucumber ... 

 

A6A66BB5-7222-4289-B24E-96F3C093C92F.thumb.jpeg.6b4f6314480c3da348c4fde8738327df.jpeg

 

Juicy !

 

FF467F89-DF08-4C69-BEEB-A75DCE52AA05.thumb.jpeg.025391b12fa2116f5ef3a1def03d44d9.jpeg

 

Crunchy !

 

DD96044F-CA21-4DF5-B24C-4F829E1127BF.thumb.jpeg.a1edba55877b5c5ccb4a0b602f90cd2a.jpeg

 

Umami !

 

9415FEBD-F534-4FFB-8840-7FF4CC076246.thumb.jpeg.24cc8d62a6272c50a57be75ca02476f4.jpeg

 

Enjoyed with a Duvel, because I felt I deserved it. And his two brothers 🥳

 

E0635B1D-B884-4813-BBC3-6F6FDCDEA436.thumb.jpeg.60fc25b96d09c92496c4a9740f42d8ee.jpeg

 

Edited by Duvel (log)
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Dinner from 2 sheet pans, roasted sweet potatoes, broccoli, and shrimp. Served with miso/tangerine/ginger sauce.

 

C520AD50-2F41-4A6E-9651-C48A4DAFB160.jpeg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Simple comfort foods while hubby is working thru his "Saga of the Rolling Stones"

 

 Wonton Soup with shrimp roe noodles, Chinese sausage and rich pork broth

 

                                                                                      

     

 

                                                                                        879120941_WontoSoup2946.jpg.64c6f38a0125f377cd2ab5badd31b299.jpg

 

Roast chicken & mashed taters

 

                                                                                       503847679_RoastChickenMashedTaters2945.jpg.b308475c7611dbc07d89bd32eec308cf.jpg

 

 

Black bean garlic spareribs steamed Ninja Foodie

 

                                                                                      43196818_NinjaFoodiRibs2939.jpg.ba6bbebdeca0a2e162190a95e875dab4.jpg

 

Blackened and Panko coated steelhead trout, carrot fries and mixed vegetables

 

                                                                                     1774476967_TroutandCarrotFries2949.jpg.e6d5f6d31e7c9f8b2e89ed37d01d1236.jpg

 

 

Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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22 minutes ago, Dejah said:

Wonton Soup with shrimp roe noodles, Chinese sausage and rich pork broth

 

 Beautiful desirable food as always Can you elaborate on shrimp roe noodles?Or is it just a missing comma ;) Intrigued.

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Fish chowder with fennel. Oh, and cod is the fish. 41FAC152-E38D-4EE5-947A-968779868F4C.jpeg.7f144ccce8230174eeeeda15ce92f5e0.jpeg

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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12 hours ago, Duvel said:


This whole plate looks so beautiful ! 

Thank you!

"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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45 minutes ago, patti said:

Fish chowder with fennel. Oh, and cod is the fish. 41FAC152-E38D-4EE5-947A-968779868F4C.jpeg.7f144ccce8230174eeeeda15ce92f5e0.jpeg

 

Did you use the bulb within chowder? Pre sauteed or? We have "wild" fennelin the fields  and I love the fronds with fish but they do not bulb like cultivated. fennel.JPG

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11 minutes ago, heidih said:

Did you use the bulb within chowder? Pre sauteed or? We have "wild" fennelin the fields  and I love the fronds with fish but they do not bulb like cultivated. fennel.JPG

Yes, I chopped the bulb and sautéed it with garlic as well as the potatoes before adding the liquids. 

"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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8 hours ago, Duvel said:

Japanese for a change - Tonkatsu with cabbage/gomadare and quick miso-pickled cucumber ... 

 

A6A66BB5-7222-4289-B24E-96F3C093C92F.thumb.jpeg.6b4f6314480c3da348c4fde8738327df.jpeg

 

Juicy !

 

FF467F89-DF08-4C69-BEEB-A75DCE52AA05.thumb.jpeg.025391b12fa2116f5ef3a1def03d44d9.jpeg

 

Crunchy !

 

DD96044F-CA21-4DF5-B24C-4F829E1127BF.thumb.jpeg.a1edba55877b5c5ccb4a0b602f90cd2a.jpeg

 

Umami !

 

9415FEBD-F534-4FFB-8840-7FF4CC076246.thumb.jpeg.24cc8d62a6272c50a57be75ca02476f4.jpeg

 

Enjoyed with a Duvel, because I felt I deserved it. And his two brothers 🥳

 

E0635B1D-B884-4813-BBC3-6F6FDCDEA436.thumb.jpeg.60fc25b96d09c92496c4a9740f42d8ee.jpeg

 

 

Tell us about the glass.

 

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6 hours ago, JoNorvelleWalker said:

 

Tell us about the glass.

 


Yeah ... I couldn’t find my Duvel glasses (wondering whether they made it back from HK).

 

The glass used is a commemorative beer glass from my (tiny) hometown celebrating its 1000 year anniversary a couple of years ago (2004). It features the original wording for my village („Rasthorp“), as written as it appeared first in a deed of gift to some dignitary. The name itself is derived from the small river running through the village, called „Rase“,  and the suffix for village. It is now called Rosdorf, and has about 10.000 inhabitants.

 

The beer glass also exists as a (slightly larger) Stein version ...

 

29A4F933-9EDC-4E75-9330-D858E30B5CA1.thumb.jpeg.069d9538afa154875d0a5e7ca7b0eb6c.jpeg

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Looking for a way to use some brussels sprouts lingering in the fridge.  Found this recipe.  I used hot Italian sausage.  No chives available here, so I minced some shallot and added it to pan with the sausage and sprouts.  

https://www.foodandwine.com/recipes/spaghetti-brussels-sprouts-and-sausage-breadcrumb-topping

 

It was very tasty, but wish my photo looked as good as the one in Food & Wine 😎

 

pastaplate.jpg

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dinner last night

wild local shrimp cooked in a tomato sauce- garlic, smoked paprika and chili flake

Topped with a mix of crushed pork rinds, flax seed, parsley and feta cheese and broiled to melt.

With a nice nebbiolo

IMG_3427 2.JPG

IMG_3428.JPG

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This morning I woke up to another cold, dark, wet day and thought, "what would be a good recipe to make this week?"  Then I remembered my duck confit.  I can find frozen duck hindquarters at one of the local supermarkets, but the Asian market sells them fresh and for a fraction of the price of supermarket duck.  Served with a preserved lemon and orange salad.  I make my own preserved lemons so I'll search for and post that recipe. 

Crispy Duck Confit Skin.JPG

 

For the Duck Confit-

4 duck hindquarters

1/4 cup. Kosher salt

1 tbsp. juniper berries, crushed

3 sprigs fresh rosemary

3 sprigs fresh thyme

6 garlic cloves, crushed

2 bay leaves

1 tsp. black pepper

 

For the Preserved Lemon, Mandarin and Red Onion Salad-

2 tsp. thinly sliced preserved lemon peel

1 tbsp. orange juice

1 tbsp. extra-virgin olive oil

1 orange, peeled and cut in segments substitute canned mandarin orange segments

1/2 cup thinly sliced red onion

2 cups mixed baby salad greens

black pepper to taste

 

Step One, Salting and Curing the Duck-

Place the duck hindquarters in a glass casserole dish. Sprinkle the duck on both sides with the Kosher salt. Place the rosemary, thyme, garlic cloves and bay leaves under and on top of the duck. Sprinkle the juniper berries on top of the duck.

Cover the dish and place it in the fridge. Let the duck sit in the cure in the fridge for 2-3 days before cooking.

 

Step Two, Slow-Cooking the Duck Confit-

Heat the oven to 200. Remove the duck from the fridge and brush off the spices and extra salt. Heat the dutch oven over medium heat on the stovetop and melt the fat. Place the duck in the fat in the dutch oven. The fat should completely cover the duck. Cover the pot and place the duck in the oven and let it cook low and slow for 4 hours.

Remove the duck from the oven. Let it cool, then place the duck and fat in the dutch oven, covered, in the fridge for to cure for 3 weeks before serving. This step is important for the duck to reach maximum flavor.

 

Heating the Duck Confit and Making the Salad-

Heat the oven to broil. Bring the dutch oven out of the fridge. Place it over medium heat on the stovetop to melt the fat. When the fat is melted, gently remove the duck and place it on the cookie rack over a baking sheet. Broil the duck in the oven until the skin is golden and crisp, 5-6 minutes.

 

In a bowl add the preserved lemon, orange juice, and olive oil and whisk to combine. Add the orange segments, sliced red onions, and mixed baby greens and toss with the dressing. Season with black pepper.

Place one of the crispy duck confit on a serving plate. Serve some of the salad next to the duck. Serve with a crusty French baguette.

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3 hours ago, scamhi said:

dinner last night

wild local shrimp cooked in a tomato sauce- garlic, smoked paprika and chili flake

Topped with a mix of crushed pork rinds, flax seed, parsley and feta cheese and broiled to melt.

With a nice nebbiolo

IMG_3427 2.JPG

 

Are the pork rinds a low carb nod or do they add flavor as well as crunch? Also the flax - how does that play? Certainly sounds good to this shrimp lover.

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We just had a very Spanish aperitif. Gambas al ajillo (shrimp, quickly sautéed in olive oil infused with garlic and chilli) with a scrumptious and surprisingly not that well known rosé from Catalonia. The aromas are predominately strawberries, raspberries and dried flowers. A beautiful pairing for seafood. 

 

IMG_9056x.thumb.jpg.6337cc7745daa90137e72185996264fd.jpg

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I need a little break from the awful news I’ve been glued to all afternoon.  I decided to catch up on my dinner posts. 

 

@patti – I hope you are recovering well!  I’ve been thinking of you since reading your post.  You must have had beginner’s luck with your chicken and dumplings – it looks fantastic.  I’d love to have your rice dressing recipe, if you would share it.

 

@Dejah – please give your husband my very best wishes!  I’ve been there myself and I used to work for a urologist, so I’ve seen so many folks with that. 

 

@gfweb – I showed Jessica the fish and chips that you did in the air fryer and she wondered if you would please share your batter recipe and air fryer method.

 

I honestly am not sure where the meal we had on Sunday belongs.  Basically, we had dessert for dinner.  The tradition of doing beef fondue for dinner on the day we decorate the Christmas tree includes chocolate fondue for dessert.  In the last few years, we’ve spread the decorating and the meal out over a few days.  This year we decided that fondue would be perfect for our changed NYE.  But we were too full NYE to have the chocolate.  We decided to have it as an afternoon treat on Sunday.  With one delay or another, it ended up being dinner. 

 

Chocolate:

IMG_4656.thumb.jpg.b423d6094bb162f8873ddec2a4955c16.jpg

I am embarrassed to say that this is just microwaved Smuckers Hot Fudge Sauce.  I didn’t have the energy to make a chocolate sauce.  And all the dippers!  Dried fruit:

IMG_4649.jpg.86057c8253e59a06bd2cbcb6ea9f7ae0.jpg

Pears, dates, apricots, cinnamon apples, and figs.

 

Macaroons and almond biscotti:

IMG_4652.jpg.56d4c3fab66571318bd5b2563ea73fb9.jpg

 

The tiniest little panettone and maraschino cherries:

IMG_4654.jpg.192ac888b744fe0254dbea811a31e0a1.jpg

We saw this panettone somewhere for $.50 and bought two – I wish we’d gotten a dozen of them.  It was very good – especially slathered with melty chocolate:

IMG_4659.thumb.jpg.d8cc1609e20619cfabcfac2d7654ded2.jpg

 

Angel food cake (purchased):

IMG_4655.jpg.a3fa46dc07f7ecb11e0fd84b7a851fa4.jpg

 

Marshmallow and a candle to incinerate:

IMG_4651.jpg.2de649cf22713feb003d70501990f132.jpg

 

Plate:

IMG_4657.jpg.bfc889924403be235351ad518beab5f6.jpg

 

I found later that I needed some protein, so this was second dinner/snack:

 IMG_4660.thumb.jpg.0d01ebb613dc77addf30930fc0400c36.jpg

 

Monday:

IMG_4675.thumb.jpg.60b6eeb6e3d5483c3941753837b73c6e.jpg

Fixed up Sloppy Joes on toasted brioche buns, leftover collards and scalloped tomatoes, and tots. 

 

Last night we picked up dinner at our favorite pizza place.  It’s actually in the city and we are out in the burbs, so we don’t get there often:

IMG_4677.jpg.340be7d9bbad6e3b853df3b5187a6cca.jpg

Steak and cheese and a cheese slice. 

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@Kim Shook I airfried the potatoes. The fish was fried normally in oil.  My apologies for the imprecision, I should've been clearer. 

 

I have tried to air fry  battered stuff and it always turns out to be a failure because the batter sticks to the pan/grating.

 

I wonder if one could skewer a piece of battered fish and airfry it suspended, so the batter touches nothing. Might work... Experimentation is needed!

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@Kim Shook- Thank you, I’m recovering nicely, albeit slowly. I’ll get back to you on the rice dressing recipe. I posted it at some point and I’ll seek it out. Your chocolate fondue dinner is an idea I can get behind. Looks delicious!

 

I had some cod left that I didn’t use in last night’s chowder, so I fried it tonight. Along with sautéed shrimp and green beans with pecans. 
 

64BCC553-86B3-4657-A778-1144992EB718.jpeg.772a253a1dd8762da83ec135c038dddf.jpeg

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Tuesday night I made banh mis.  Salmon for everyone but my nephew

 

422309896_salmonbanhmi.thumb.jpg.fa77186d8c9f60b170178059bf16f1b9.jpg

 

I made his with pork leftover from the New Year's roast

 

1147187656_porkbanhmi.thumb.jpg.74307dfce044b55ea923e90c6e1c2f48.jpg

 

Last night we had chicken tortellini soup

 

2114063675_chickentortellinisoup.thumb.jpg.ba01a7d9e6c9cb321f3494ec313868b6.jpg

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6 minutes ago, liamsaunt said:

Tuesday night I made banh mis.  Salmon for everyone but my nephew

 

422309896_salmonbanhmi.thumb.jpg.fa77186d8c9f60b170178059bf16f1b9.jpg

 

I made his with pork leftover from the New Year's roast

 

1147187656_porkbanhmi.thumb.jpg.74307dfce044b55ea923e90c6e1c2f48.jpg

 

Last night we had chicken tortellini soup

 

2114063675_chickentortellinisoup.thumb.jpg.ba01a7d9e6c9cb321f3494ec313868b6.jpg

Was that salmon a salmon cake that was sliced?  If so, how was it done?

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