Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2021


liuzhou

Recommended Posts

2 hours ago, liuzhou said:

 I'm launching a campaign to have green onions treated as a full vegetable rather then just a garnish.

 

On my Croatian side big platter of grilled green onions  necessity and also raw whole  to munch.

  • Like 3
Link to comment
Share on other sites

On 3/20/2021 at 11:52 AM, rotuts said:

@liamsaunt 

 

I like your ' Free - Form Style 

 

Im guessing you put those Plump delicious looking

 

Smoked Mussels on after the P. came out of the oven ?

 

looks very tasty to me!

 

 

I added them at the very end, just long enough to warm them up.  

 

Arugula salad with candied pecans, blue cheese, dried cranberries, and apples

 

2018569309_cranberrysalad.thumb.jpg.525e8b6aa10d47817f6f65a49734072a.jpg

 

Cornbread

 

cornbread.thumb.jpg.96d435dd11a2835f668aa9a9e31f373e.jpg

 

Snoop Dogg's recipe for fried chicken.  It was tasty!

 

2114497889_friedchicken.thumb.jpg.e35285d4c51bfc1a46457a176ee7ee2a.jpg

  • Like 11
  • Delicious 8
Link to comment
Share on other sites

Purple carrots were cooked together with the octopus (on purpose). Like beetroots, purple carrots stain everything.

CpjFpMg.jpg

 

9e23M4P.jpg

 

Steamed halibut with Sichuan broad bean paste and fermented black beans

PJHTp6i.jpg

Edited by BonVivant (log)
  • Like 13
  • Delicious 2
Link to comment
Share on other sites

I love fresh caught halibut and I do like both the broad bean paste and fermented black beans but would hesitate them together fearing a poor relationship. Worked I guess. I am always in need of mind expanding :)

  • Like 2
Link to comment
Share on other sites

5 hours ago, Duvel said:


Looks good - did it have that “special” ingredient ?

 

Definitely not, though it could have if I wanted it to.  MJ is legal for recreational use in my state.  You can even grow a limited amount of plants on your property.  It's not of interest to me at this time, though I am appreciative of the medical and emotional relief it can give to those so inclined.

 

Tonight, beef tenderloin topped with the last of the garlic scape butter from last spring (for the guys, I have not eaten red meat in over 30 years, and my sister gave it up about two years ago), macomber turnips pureed with milk and topped with crispy shallots, the last of the purple carrots from my CSA (thank goodness, those buggers stain my hands), Lighthouse Inn potatoes and standard peas.

 

2050219508_beftenderloin.thumb.jpg.51128caa979e542bc36a26673765137f.jpg

 

And the wine pairing (excuse purple fingers from evil carrots)

 

wine.thumb.jpg.4b4d8dc8c6cf9cd96e76d7df908c13cf.jpg

 

 

Edited by liamsaunt
add wine (log)
  • Like 13
  • Thanks 1
  • Delicious 4
Link to comment
Share on other sites

I’m afraid my cooking expertise with the special ingredient has been limited to the highest possible expertise in butter infusion, deep layers in brownies.

 

I don’t like it. I have tried to cultivate a clear mind.  But it helps a good deal.

  • Like 1

-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

Link to comment
Share on other sites

I presalted a little Sterling Silver Top Sirloin roast Saturday morning so it would be ready to roast when I got home from work tonight.
 
Turned the oven on to preheat at 5:30 (500°F) and we were eating just before 7:00.
1519257770_YorkshirePuddingMarch2120211.thumb.jpg.f7d8dd207165931d3aba289e815fc353.jpg
 
The roast rested while the Yorkshires baked.
14161761_SterlingSilverTopSirloinMarch21st2021.thumb.jpg.ac9f7115e2ee9900dc03c243034307e5.jpg
Our favourite sides, mashed potatoes, Au Jus and buttered peas.
  • Like 17
  • Delicious 5
Link to comment
Share on other sites

A couple of simple dinners as we complete a birthday week.  

 

Here's the lasagna, mentioned previously and picked up from I Sodi, and the asparagus beurre moussant:

 

IMG_3787.thumb.jpeg.76585c70060a9beb0811c94932c7eac7.jpeg

 

There was a smallish (2.2 lbs. about) Joyce Farms poulet rouge needing heat. As it's getting warmer, didn't feel like turning on the big oven, so back to the steam girl...

 

IMG_3796.thumb.jpeg.db215073424741d3d4585e8a9cdb90b4.jpeg

 

Nice crispy skin and tasty.

 

And finally...

 

B1B08509-8BCD-4F21-B054-5792F90E45AE.thumb.jpeg.db35b19f1137f3d26c6f5c7f3c0717bc.jpeg

 

Tagliatelle with black truffles, butter and parmesan.

  • Like 14
  • Delicious 5

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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

Link to comment
Share on other sites

My wife wanted Pizza - so she made the dough on Friday.  And then we made the pizza on Sunday:

 

The entire pie:

pizza.thumb.jpg.9f59170e16b7702fc150b696169b5256.jpg

 

Once at the table we had fresh basil (from her office window) to add:

ps.thumb.jpg.fc4f0823917c0ce72b6285de0e0b0a23.jpg

 

Onions on the entire thing, my side Italian sausage, her's roasted tomatoes.

  • Like 17
  • Delicious 2
Link to comment
Share on other sites

Pork in soup with fresh rice noodles, century eggs (皮蛋 - pí dàn ) and spinach. Garlic, ginger, chilli, Shaoxing wine, soy sauce.

 

20210322_201116.thumb.jpg.0d7a8f1a45c635a5f4b1f3e58b2b1356.jpg

 

20210322_201133.thumb.jpg.5e196b1ac0f7a77476ec849fe47dfa13.jpg

 

Edited by liuzhou (log)
  • Like 14
  • Delicious 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

A slow cooked stew of tofu, eggs, potatoes, carrots, radish, wood year mushroom, button mushrooms. Flavored with toasted chilies, cassia, lots of bay leaves, start anise, coriander seeds, a little cumin, peppercorn. Soy sauce, oyster sauce, rice wine, sugar, MSG. Finished with black vinegar, scallions and cilantro. Chili oil and sesame sauce on the table.

Fire roasted eggplants with chopped mushrooms in "strange flavored" sauce and scallions.

A simple sour-sweet cucumber salad with peanuts.

 

PXL_20210217_194520765.thumb.jpg.c4504967527277a29d46f376f7b728c4.jpg

PXL_20210217_194140750.jpg

Edited by shain (log)
  • Like 11
  • Delicious 2

~ Shai N.

Link to comment
Share on other sites

4 hours ago, weinoo said:

A couple of simple dinners as we complete a birthday week.  

 

Here's the lasagna, mentioned previously and picked up from I Sodi, and the asparagus beurre moussant:

 

IMG_3787.thumb.jpeg.76585c70060a9beb0811c94932c7eac7.jpeg

 

There was a smallish (2.2 lbs. about) Joyce Farms poulet rouge needing heat. As it's getting warmer, didn't feel like turning on the big oven, so back to the steam girl...

 

IMG_3796.thumb.jpeg.db215073424741d3d4585e8a9cdb90b4.jpeg

 

Nice crispy skin and tasty.

 

And finally...

 

B1B08509-8BCD-4F21-B054-5792F90E45AE.thumb.jpeg.db35b19f1137f3d26c6f5c7f3c0717bc.jpeg

 

Tagliatelle with black truffles, butter and parmesan.


My 7 year old currently makes plans where to go for trips after all that Corona stuff is finally over. First thing will be to Japan, of course. But my wife told him she wants to visit NYC ... and he was wondering what kind of food they have over there ... I know where to bring him 🤗

  • Like 1
  • Thanks 1
  • Haha 6
Link to comment
Share on other sites

45 minutes ago, Duvel said:


My 7 year old currently makes plans where to go for trips after all that Corona stuff is finally over. First thing will be to Japan, of course. But my wife told him she wants to visit NYC ... and he was wondering what kind of food they have over there ... I know where to bring him 🤗

 

We have some pretty good beer places too!

 

https://www.thegranddelancey.com/

 

  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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

Link to comment
Share on other sites

Veal cutlets and tomato-edamame salad with burrata ... wish I could show  you a nicely plated picture (or a complete one at that) but family was obviously hungry. When I returned from getting my beer, half of the dinner was inhaled ...

 

37290561-A09B-42D2-9D56-3267754AF914.thumb.jpeg.5a34340a6b41e32c08949e7314b88c91.jpeg

 

BB1956CC-D2AD-4BAC-BB31-F8B0795652C4.thumb.jpeg.fce149cf2c88c7320bc6c7da9850cd57.jpeg

  • Like 16
  • Delicious 1
Link to comment
Share on other sites

On 3/20/2021 at 11:24 PM, Shelby said:

Would you be willing to give directions for the pickled fennel?

On 3/21/2021 at 6:48 PM, kayb said:

Back from a week on the road, catching up on this thread. Absolutely gorgeous meals, y'all. @Objective Foodie, I too would like that recipe/technique for pickled fennel, should you wish to share it.

 

We are sorry for the delay! It's a simple recipe for a quick pickle, based on a recipe from J. Weissman.

Ingredients:

1 cucumber

1 fennel with its leaves

360g apple cider vinegar

180g water

15g salt

15g white sugar

Optional: dill, garlic

 

Method:

Cut the cucumber into 1cm slices. Cut the fennel on a mandolin (2-3mm slices). Combine both in a jar. Bring to boil the vinegar and water. Dissolve the salt and sugar in the liquids. Pour the liquid over the vegetables. Cover and cool down. Ready to eat in 2-3h. It can be stored in the fridge for weeks.

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...