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Dinner 2021


liuzhou
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4 minutes ago, Katie Meadow said:

Scraping the bottom of the barrel for dinner, we are trying to postpone a major shopping until Monday. What we had on hand was home made white bread, eggs and two packs of frozen spinach. We made Indian Railway Omelet sandwiches and a faux Stouffer's spinach souffle which is actually better (less salty!) than the original if only a few minutes extra work. Pickles, cucumbers, kohlrabi on the side. Never made either before (and I'm not partial to breakfast sandwiches either), but both sandwich and soufflé were very good for an emergency meal. Tomorrow will be either brilliant something from nothing, or take out.

 

Recipe please for your souffle!  I've not had much success recreating it.

 

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Okay, here is the Copycat Stouffer's.

 

1 cup heavy cream (I used 1/2 and 1/2)
3 large eggs
20 ounces frozen chopped spinach, thawed and squeeze out water  (2 10 oz packages)
1/2 cup Parmesan cheese, grated (I used 1/3 cup of Piave, which I had on hand)
2 tablespoons flour
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon  kosher salt
1/4 teaspoon coarse ground black pepper

Preheat oven to 350 F. Butter an 8x8 baking dish or spray w/ oil.

With a whisk or a hand mixer in a large bowl, beat the heavy cream and eggs 2 to 3 minutes 
until foamy. Add in the spinach, cheese, flour, nutmeg, cayenne pepper, salt and 
pepper and whisk until well combined. Add the mixture to your baking dish and bake for 30 to 35 
minutes, until it is set in the center and a toothpick would come out clean.

Note: you can use whole milk or half and half instead of heavy cream. The heavy cream seems
like overkill, frankly. I was happy with using less than a half cup of grated cheese; I didn’t want it 
to taste cheesy. This is a pretty fair approximation of the taste and texture of Stouffer’s, at least
in my mind. After all, Stouffer’s isn’t something to write home about, is it?

 

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I had to find a way to use the over salted boiled crawfish, so I made a quinoa salad. Mixed in enough things that it balanced out the seasoning pretty well. 1B63CB12-4648-4411-8451-BE0067D22260.jpeg.87e39f11804ccaeea9e6ece44cadd4c0.jpeg

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Dear Food: I hate myself for loving you.

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Sirloin, cooked SV then seared, served with sweet potato and butter, and steamed Brussels sprouts with butter. This will likely be my last post for a while as I have to commute back and forth from Northern to Southern California to take care of my dad who is starting to get dementia.  But I will be lurking and liking!

 

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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@mgaretz I'm so sorry that you and your dad are going through this.  Been there, it sucks ,but there are sweet times to be savored even in this situation.

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10 hours ago, blue_dolphin said:

 

Does that use manzana chile peppers (I love them!) or apples?

 

Apples

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From The Fine Art of Italian Cooking:  Bugialli's risotto in bianco (p245).  I was delighted to test out an automated stirring device, but after only one mai tai I was oblivious as to how it worked.  Spoon in hand I persevered.  There were no leftovers.

 

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18 hours ago, liuzhou said:

 

Big favourite round here. I recommend it.

I saw them (celtuce) at the local Chinese, and now I will pick some up to try!

 

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Dejah

www.hillmanweb.com

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Lovely day for a drive out to our house on the old family farm. Got home in time to throw in some Yorkshire puddings. I made in mini pie plates so I wouldn't have to use a 12 muffin tin to make 4.
Had a small tenderloin roast and that cooked up quick at 475F. Resting took it beyond the medium we like, but it was still pretty good.

Stir-fried white and fresh shitaki mushrooms with peppers and zuchinni. Sweet taters were cooked with the Yorkies.
                            

                                                                                            894571914_Yorkies3501.jpg.41ad5ed8a612e96faf80596dabaeae74.jpg

 

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Dejah

www.hillmanweb.com

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1 minute ago, Dejah said:

I saw them (celtuce) at the local Chinese, and now I will pick some up to try!

 

 

The taste is very mild. Best paired with something more robust in flavour.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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BlowFish Tail

 

51031959578_1b618dde0f_b.jpg

 

 

Decided to make Blowfish nuggets!!

 

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Seasoned in a creole season!!

 

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Panko..I cooked the bones too--

 

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Made a lemon Dill aioli

 

51032028683_eeb73e3f1a_z.jpg

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Its good to have Morels

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2 hours ago, Paul Bacino said:

BlowFish Tail

 

51031959578_1b618dde0f_b.jpg

 

 

Decided to make Blowfish nuggets!!

 

51031981298_7d770fea88_b.jpg

 

 

Seasoned in a creole season!!

 

51032818067_8ffbfd0bdf_b.jpg

 

 

Panko..I cooked the bones too--

 

51032727481_b1c955ea2a_b.jpg

 

 

Made a lemon Dill aioli

 

51032028683_eeb73e3f1a_z.jpg

How was it?

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Yellow puree is squash9ovVSow.jpg

 

SV ginger chicken

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German beer

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The inside of a plane*. Still remember it?

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*My plane could not land in Lüderitz due to a big sand storm and had to return to the capital. The next morning they sent an empty plane to take the total of 5 passengers to Lüderitz again.

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Resuming fading traditions: Pizza & Movie night !

 

The classic “Salami & Mushroom” with loooots of cheese ...


07F1F866-8BBF-4F1D-9116-048E5D476C73.thumb.jpeg.babde271eff21ea2e1b8b4d2dff2292d.jpeg

 

And “Meatlovers” aka “clean out the fridge”, featuring chicken breast, smoked ham, chorizo, Mett and red peppers, onion and olives. Very satisfying 🥳

 

8179274C-97C1-4DB6-8D16-1ED6C4CEB3C4.thumb.jpeg.76f5739ac89e388577ccdcbcf973a618.jpeg

 

Enjoyed with “Night at the museum” - we all wish to go to a museum soon !!!

 

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We've still got quite a bit of sockeye salmon in our freezer thanks to our generous fisher neighbours. Most pieces are lovely thick fillets but one was slightly less, so decided to make salmon en croûte with some frozen puff pastry. 

 

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Using up chicken thighs from the freezer, made a chicken mole with Tucson's Mano Y Metate mole dulce starter. I love this stuff, it's so well made, all the blends are awesome. Served with my fave Instant Pot Spanish Rice, beans and a salad. 

 

PXL_20210314_031609436.thumb.jpg.216d4c78280259a5f1d5c26a1b26587e.jpg

 

 

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On 3/12/2021 at 8:14 AM, Ann_T said:

Not sure when Halibut season opens. I haven't seen it fresh in the market yet, but I'm hoping to order

fresh halibut and fresh Spot Prawns when both are in season.  

 

It's here! You've probably already noticed that Thrify Foods is doing a Halibut'fest to celebrate the start of the season. They have some tail pieces (if you don't mind those) for a fairly reasonable $2.49/100 g. I keep meaning to go check them out to see if they have any nice fat ones! Fillets are usually nicer, of course. 

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Busy day today so not much time for cooking. I was talking about one of my current favorite Thai restaurants, Fish Cheeks, and conveniently enough, they deliver.

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My wife is addicted to their shrimp chips with nam prik pao - it's really shrimpy (shrimp paste).

 

One nice thing is that they change up their menu from time to time. Haven't seen this before:

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One of my favorite stir fries - grachai (finger root), fresh peppercorns and Thai basil made with trout which was completely boneless. It also amazes me how this can arrive still nice and warm but the fish was perfectly cooked and it took the delivery guy 20-30 minutes to get here.

 

An old favorite - branzino coated in red curry paste, wrapped in banana leaf and grilled. This fish was also perfectly cooked and had a great charred aroma throughout.

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I did have time to make a veggie stir fry while we were waiting for the delivery...

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Edited by KennethT (log)
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