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
 Share

Recommended Posts

2 hours ago, Captain said:

Lamb chops on a bead of roasted pumpkin Cous Cous with cinnamon sugar, cumin roasted carrots.

This is a meal for two. I put it all on a serving plater which I find I'm doing more of lately rather than serving on individual plates.

IMG_20210421_193247.thumb.jpg.22dea6a98a60ff315ae9651c639dd478.jpg

Facilitates convivial sharing. Family meal style works for me

  • Like 2
Link to comment
Share on other sites

 

15 minutes ago, patti said:

Leftovers tonight. Beans and cornbread. 
 

6DC737B9-A40B-46A8-A9F0-080C3DD2EFA5.jpeg.da2e0222b05d2c81b0be14c4442cdefa.jpeg


Would one of y’all reach out and wipe the sides of that bowl? It’s making me crazy. 

Edited by patti (log)
  • Haha 3

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

Sous vide Chicken Marbella (testing out the new sous vide unit) with saffron rice and sauteed collards.

20210421_201111.jpg

  • Like 9
Link to comment
Share on other sites

Nothing special about this dish, other than the fact that every thing on the plate, everything except the seafood, is from my garden. Spring is here!

Also, you will notice that the scallops are not seared, just sous vided and seasoned. For my personal taste, seared scallops look pretty, but messes up the tender texture and adds no taste.

 

dcarch

 

801999612_scallopsmusselsasparagus2021.thumb.jpg.a09359bc31f317ca4e148f03a6467512.jpg

 

1277430579_scallopsmusselsasparagus2021a.thumb.jpg.f22feaaf7293416ff6c04e7c40376624.jpg

Edited by dcarch (log)
  • Like 15
  • Delicious 4
Link to comment
Share on other sites

@Kim ShookThat pork looks amazing.  

 

@dcarchBeautiful looking dish as usual.  I'm with you on the scallops.

 

@JoNorvelleWalkerI'm so glad you're getting to fill your shad craving :)

 

After seeing @Smithy's pizza the other day, I had to have it too.  Pepperoni and olive.  Salad to go with.

 

thumbnail_IMG_0770.jpg.a21fb1734ad807014db77f4f7c453687.jpg

 

thumbnail_IMG_0771.jpg.077e72fa2659595c0ef42b3c47287032.jpg

 

Ronnie cold smoked a domestic turkey quarter and a couple of wings--185F for 4 hours.  Then I threw them in the SV bath at 148F for 7 hours.  Got nice and tender for smoked turkey sandwiches.  First bit of lettuce from the garden on top.

 

thumbnail_IMG_0774.jpg.fcc471352a0bc8ee57f7925241c8f973.jpg

 

thumbnail_IMG_0775.jpg.7ee10f451d06b1fc08f8b841279f5cb2.jpg

 

Of course fries and shishito peppers on the side.

 

thumbnail_IMG_0776.jpg.8b00d8d3a29fbb9220a1b9bee5f82fbe.jpg

 

As @Anna N predicted,  Mr. Rabbit became dinner.  See more on the Rabbit Cookoff topic.

 

Rabbit ragu sounded good on a cold spring night.

 

I made pasta.

 

thumbnail_IMG_0779.jpg.3d9097a435a408318bec1b53b3c19969.jpg

 

Feta, pine nut, green bean salad

 

thumbnail_IMG_0778.jpg.e543e0e348f115bc65c6201a2f413a18.jpg

 

thumbnail_IMG_0780.jpg.298cba9eb056c8a41a3a0db062261379.jpg

 

Rabbit ragu

 

thumbnail_IMG_0781.jpg.6e73d0356099d574c412e7996d247640.jpg

  • Like 12
  • Delicious 6
Link to comment
Share on other sites

Posted (edited)

20210422_201935.thumb.jpg.ca5e5d7d33bf1c43f5408da4c8367768.jpg

 

Pork and mushrooms with soy sauce, oyster sauce, garlic, ginger, chilli, salted, fermented black beans, scallions. Pan roasted asparagus with sea salt and ponzu dressing. Rice.

 

20210422_201944.thumb.jpg.6f86a31694092900369854b3f7eb1131.jpg

 

20210422_201950.thumb.jpg.aa43a46da736fbdcd14cd4d16f4a7f82.jpg

 

 

Edited by liuzhou (log)
  • Like 8
  • Delicious 4

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Two recipes from the latest Milk Street magazine: Indian carrot stir fry and Kerala-style chicken curry.  Everyone really liked both.  The carrot dish was especially bright.  The naan (New York Times recipe by Steven Raichlen) was, as expected, a little disappointing.  Although it was faster and simpler than my usual recipe, I wish I had stuck with the one I normally make.  This naan was a little too dry and bready for my taste. The leftovers might make OK personal pizza crusts.

 

curry2.thumb.jpg.71a1e81fe5a81fda9ff23d224a4cc9aa.jpg

  • Like 14
  • Delicious 1
Link to comment
Share on other sites

2 hours ago, liamsaunt said:

The leftovers might make OK personal pizza crusts.

They certainly won’t be as good as “real” pizza crusts (as you well know) but I keep a package of commercial naan in my freezer for a quick faux pizza and they work quite well. I am tempted to call them “dressed flatbreads” rather than pizzas, though. Not that anybody cares since I’m the only one who eats them!  
The rest of your meal looks mouthwatering. 

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

1 hour ago, Anna N said:

They certainly won’t be as good as “real” pizza crusts (as you well know) but I keep a package of commercial naan in my freezer for a quick faux pizza and they work quite well. I am tempted to call them “dressed flatbreads” rather than pizzas, though. Not that anybody cares since I’m the only one who eats them!  
The rest of your meal looks mouthwatering. 

 

"Dressed flatbreads" is pretty much how I define pizza, as far as that goes.

  • Like 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

21 hours ago, dcarch said:

Nothing special about this dish, other than the fact that every thing on the plate, everything except the seafood, is from my garden. Spring is here!

Also, you will notice that the scallops are not seared, just sous vided and seasoned. For my personal taste, seared scallops look pretty, but messes up the tender texture and adds no taste.

 

dcarch

 

801999612_scallopsmusselsasparagus2021.thumb.jpg.a09359bc31f317ca4e148f03a6467512.jpg

 

1277430579_scallopsmusselsasparagus2021a.thumb.jpg.f22feaaf7293416ff6c04e7c40376624.jpg

Beautiful, but where are the hostas?

  • Haha 1
Link to comment
Share on other sites

It’s a fried food night. Fried artichokes, a few pieces of baccalà extra from making croquettas de bacalao, some shrimps chips just because my husband likes them. Salad, giant black bean from Rancho Gordon with tuna and a little plate of bruschette, eggplants. 

 

EAB58009-CBD1-4850-B123-29BC7AA6C3D9.jpeg

9BC61A24-1C0E-4E2F-941A-B1CD7DBB7673.jpeg

8071B15D-AA17-46E7-8122-4400D9BDC371.jpeg

DD2CEEF7-1BE4-47BA-A3B9-10BC76E86ADE.jpeg

C684CDBA-D650-410B-BDF0-62AA5FBCF839.jpeg

B62667B0-4717-4228-940F-1ABA7A96C52A.jpeg

A48DDBF5-32AF-4D21-8558-7313E0C22B9D.jpeg

03C458D3-0D96-4A2C-A520-B9F5E23D0D75.jpeg

  • Like 13
  • Delicious 5
Link to comment
Share on other sites

Pork chop, baked sweet potato with toasted pecans, coleslaw. 
 

8B7105A0-A36F-467C-BF00-EA3E61552D66.jpeg.b3776399631ebd49ade1fcf049d8b90b.jpeg

 

 

  • Like 9
  • Delicious 2

Dear Food: I hate myself for loving you.

Link to comment
Share on other sites

8 minutes ago, jmacnaughtan said:

Quiche is far too often overlooked these days.

 

Cheese or no cheese?

 

Quiche Lorraine always has cheese, no? Other quiches may not (but usually do.)

  • Like 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

24 minutes ago, jmacnaughtan said:

 

Excellent! Quiche is far too often overlooked these days.

 

Cheese or no cheese?


Cheeeeese !!!

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

Posted (edited)

Tonight, I made a shrimp risotto after buying some imported arborio rice online at an exorbitant price. Then managed to forget to take a photograph!

Plenty of rice left, so next time!
 

Edited by liuzhou (log)
  • Like 6
  • Haha 1

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

Adding the wine we drank with the above, since it's delicious.

 

Natural, organic, yada...a juicy red from Spain, slightly chilled...

 

IMG_4013.thumb.jpeg.5dd8da550987d2e4637d13c6e8a34ae3.jpeg

 

IMG_4014.thumb.jpeg.54da70db93dd819a72ad75a897008e98.jpeg

 

Opened because...tomatoes?  Actually was planning on making a pasta with tomatoes and shrimp. Then the wine got opened. Didn't want to make pasta any more. That's the story I'm sticking with.

 

Quote

 

SOPLAR
The “rock’n’roll” wine from Bodegas Moraza; a bland of Granacha and Tempranillo grapes that naturally develop in fermentation resulting in a super drinkable red wine. Fresh, low alcohol, juicy and fruity.

Vinification
Grapes are handpicked. Spontaneous fermentation, short maceration in concrete tanks. Once the alcoholic fermentation is done, it falls by gravity into smaller concrete tanks. Ageing 1 year and a half in concrete tanks and the rest in bottle. No oak.

 

 

 

  • Like 9

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

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...