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From some chunks of pork collar and beef chuck I made a simple stew with the usul suspects (red wine, onion/garlic/celery, bay leaf, ...). Served with both bread and potato Knödel and Grünkohl (and inexplicably cranberrie, that we dollop on larger chunks of meat, but our little one insists to be put into the dumplings) ...

 

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30 minutes ago, Duvel said:

 Served with both bread and potato Knödel and Grünkohl (and inexplicably cranberrie, that we dollop on larger chunks of meat, but our little one insists to be put into the dumplings) ...

 

Your little one continues to demonstrate his excellent palate. I like his method as I find one tastes the cranberry more and the dumplings seem to enjoy the twist. 

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An international dinner.

 

Korean garak-guksu noodles, Argintina red shrimps, Americaan carrots, Chinese cauliflower, garnished with Japanese Okahijiki.

dcarch

 

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17 hours ago, Kim Shook said:

 

Marshmallow and a candle to incinerate:

IMG_4651.jpg.2de649cf22713feb003d70501990f132.jpg

 

 

Great idea! Our fireplace needs work before we can use it. Meanwhile, I bought 2 bags of marshmallows intending to make a new marshmallow treat!
And thanks for the sympathy on hubby's never-ending saga.

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Dejah

www.hillmanweb.com

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On 1/5/2021 at 6:13 PM, heidih said:

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

These are the noodles that I use. Shrimp roe / eggs are incorporated in the noodles. These I use when the soup is made with just water and not stock.  But with the rich pork broth I had, it was doubly delicious.

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Dejah

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Wanted MaPo Tofu, but I like to add eggplant to mine ( 2 dishes in one!). But I didn't have eggplant so I went with oyster sauce instead with some lean ground beef.

 

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Instant Pot came into use last night, with Thai Coconut Curry Chicken. Took a meal over to the bachelor neighbor with the bobcat with snow removal blade! Good insurance if we have major snow falls!

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Dejah

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4 hours ago, KennethT said:

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

 

Yes.  It is Andrea Nguyen's recipe from her Banh Mi Handbook.  I looked for the recipe online but could only find an incomplete version on google books.  Basically you blend an onion, some sugar, cornstarch, egg white, and fish sauce in a food processor and then add the salmon.  The salmon gets blended in briefly and then rested five minutes, after which it gets processed for a full minute.  At the end you stir in the herbs of your choice (I use cilantro and sometimes add hot chiles), then you shape it into cakes and sauté until browned on both sides.  Then you slice it on an angle to make it easy to eat in a sandwich.  It's one of my go-to meals when my fish share gives me thin tail pieces of salmon (which they have been doing a lot lately, sigh).

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Far from health food - some comfort was needed...

 

Poutine; while not totally authentic (no cheese curds or packet gravy, but rather chicken gravy - Oaxacan cheese and mozzarella) certainly tasty.  Baked beans.  
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Roasted fennel tops and shaved fennel salad to balance the healthy factor (a bit... 😁

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4 hours ago, liamsaunt said:

 

Yes.  It is Andrea Nguyen's recipe from her Banh Mi Handbook.  I looked for the recipe online but could only find an incomplete version on google books.  Basically you blend an onion, some sugar, cornstarch, egg white, and fish sauce in a food processor and then add the salmon.  The salmon gets blended in briefly and then rested five minutes, after which it gets processed for a full minute.  At the end you stir in the herbs of your choice (I use cilantro and sometimes add hot chiles), then you shape it into cakes and sauté until browned on both sides.  Then you slice it on an angle to make it easy to eat in a sandwich.  It's one of my go-to meals when my fish share gives me thin tail pieces of salmon (which they have been doing a lot lately, sigh).

OK - that's what I thought it looked like.  What is the resulting texture?  Is it just a firm but tender cake or does it have a "bouncy" texture that so common with SE Asian fish cakes/balls?

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Enjoyed Yaki Udon at a hotel restaurant while in the city. The last time we were in, they had taken it off their menu and replaced it with a quinoa salad.

So I did a riff on it when I had a request from hubby. Ramped it up with shrimp and Chinese sausage. I sure showed them! 😆

 

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Dejah

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1950512729_Chanamasala01-07-21.thumb.jpeg.80051f5ca69a91dfddc99beb0f7a0eb5.jpeg

 

With those desi chanas from @rancho_gordo, I made this very delicious chana masala, going so far as to grind the whole spices as needed. Served with Basmati rice and a salad.

 

They'd (Cervo's) been closed since a day or two before Christmas, and they opened back up yesterday. I ran over and grabbed these...

 

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Then I preheated the cast iron in the oven for an hour, turned on the broiler to get it even hotter, threw them in...and in less than 2 minutes dragged them out.

 

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Onto a plate (don't touch that handle!). Salt, pepper, olive oil, lemon juice - nothing else needed, they are so delicious.

 

Galician Albariño went well....

 

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Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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4 minutes ago, weinoo said:

1950512729_Chanamasala01-07-21.thumb.jpeg.80051f5ca69a91dfddc99beb0f7a0eb5.jpeg

 

With those desi chanas from @rancho_gordo, I made this very delicious chana masala, going so far as to grind the whole spices as needed. Served with Basmati rice and a salad.

 

They'd been closed since a day or two before Christmas, and they opened back up yesterday. I ran over and grabbed these...

 

2078673751_Prawnshead-on01-07.thumb.jpeg.6d6abc05049c889b63935604dbb2fa6a.jpeg

 

Then I preheated the cast iron in the oven for an hour, turned on the broiler to get it even hotter, threw them in...and in less than 2 minutes dragged them out.

 

825472432_PrawnsCast-Iron01-07.thumb.jpeg.cba1a732e3c1f7f9b9eca890e32fd7de.jpeg

 

Onto a plate (don't touch that handle!). Salt, pepper, olive oil, lemon juice - nothing else needed, they are so delicious.

 

Galician Albariño went well....

 

image.thumb.png.e53fe7c69ca6e82c04466bd9fa2b010b.png

 

 

 

I'm having shrimp envy.

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16 hours ago, KennethT said:

OK - that's what I thought it looked like.  What is the resulting texture?  Is it just a firm but tender cake or does it have a "bouncy" texture that so common with SE Asian fish cakes/balls?

 

They are bouncy and light.  I really like them.

 

Last night, my sister and I made vegetable fried rice, garlicky broccoli, sesame chicken wings, and crabless rangoons.  

 

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28 minutes ago, liamsaunt said:

 

They are bouncy and light.  I really like them.

 

 

 

 

I imagine it would also be really good in a Thai style - egg white, red curry paste, kaffir lime leaf...  it's typically done with a firm white fish, but I can't imagine it being bad with salmon.  Also common in Nyonya style - called Otak...

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4 hours ago, liuzhou said:

 Alas, the basil is over for this year.

 

Would you ever consider getting a plant light?  That way you can have your herbs year round.

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last dinner for my house guests that have been here for 3 weeks.

my daughter requested grilled chicken.

I bought this heritage chicken at Whole Foods- Highly recommend this chicken.

Along with salsa verde, roasted organic sweet potatoes and an endive and radicchio salad with a little rogue creamery blue cheese.

Albariño to start and Crozes Hermitage to finish

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Today we drove up the Odenwald mountains for some snow related activities ...

 

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After an evening of toboggan, the little one enjoyed a quiet evening at home while I prepared some hearty food to restore his energy levels.

 

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Pork belly roast with dark beer sauce, potato Knödel and Bavarian cabbage salad. Process for roast & crackling documented here.

 

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