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Dinner 2021


liuzhou
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I really shouldn't make this, and maybe it does qualify as a guilty pleasure (yet I feel no guilt), but since I was cutting up a whole bird (larger than I usually buy) I figured what the heck...

 

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Gribenes. It would certainly be healthier snacking on carrot and celery sticks while cooking, but damn, these are so good; also got a couple of ounces of schmaltz, so there's that.

 

And the cut up chicken, first chopped through the bones, then braised...

 

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With fermented black beans, garlic, ginger, dark soy, Shaoxing wine, sugar. 

 

Smashed cucumber salad and steamed Jasmine rice alongside.

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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?

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On 4/25/2021 at 8:22 AM, Shelby said:

 

 

 

 

After a very very crappy dental visit, brats ....mostly for Ronnie.  I nibbled on fries and drank a vat of wine.

 

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One would only be able to nibble, channeling the meekest of mice with a mere limit of 4 meager morsels of fries.  Though ample amounts of ketchup would surely make each aforementioned nibble - perfection!

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Braised Fennel--  caramelize the fennel/ add onions, garlic saute in butter/ deglase in white wine/ add chicken stock/ capers and green olives

 

braise 375  /45 min

 

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Left over cheesie potato cake w braised Fennel

 

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Its good to have Morels

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Shrimp salad for dinner last night, and coconut curry shrimp soup the night before. 
 

 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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Feels like I am in a "cook through the freezer" these days. at least, with the variety of beef I had accumulated.

A pack of 2 large chuck steaks = 2 meals.

 

Stir-fried Beef and Rice Cakes. Didn't have green onions but did have new chives up in the garden. Whew! They packed a wallop!

 

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Last night was a different kinda recipe: Koorka Beef Ularthiyathu Recipe – Chinese Potato Beef Curry.  Ularthiyathu is Malayalam word, which means slow cooked and then dry roasted - common in Kerala, India. But it is also labeled  Chinese Potato Beef Curry.  Loved the fresh curry leaves in the recipe.

 

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Dejah

www.hillmanweb.com

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@Shelby – hope your mouth is feeling better.  You cook through pain better than I cook through feeling fine!

 

@liamsaunt – that potato cake is a thing of beauty!  And re: the Zuni chicken?  I’d like to snick the skin off that 8 o’clock piece and nibble it in the kitchen. 😁

 

@Paul Bacino – both your leftover potato cake and the braised fennel look so incredibly good.  MUCH better than anything I’m preparing tonight.

 

Last night’s dinner was inspired by a combination of the gorgeous sourdough that we got from a friend of Jessica’s who bakes and my shrimp craving.  Ina Garten’s roasted shrimp and some strong cocktail sauce:

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I don’t think I’ve steamed or boiled a shrimp since trying this method a few years ago.  It’s my favorite way to prepare shrimp simply.  The bread:

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Absolutely fantastic bread.  So flavorful and it has a great crumb.  I’m having to exert some self-control to not cut off a slice every time I walk into the kitchen.  We also set out some of our multiple cheeses out:

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Cheddar, balsamic Bellavitano, mimolette, and rosemary & olive oil asiago.  Salad w/ lime-dressed mango, and pumpernickel croutons:

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36 minutes ago, Kim Shook said:

@Shelby – hope your mouth is feeling better.  You cook through pain better than I cook through feeling fine!

 

@liamsaunt – that potato cake is a thing of beauty!  And re: the Zuni chicken?  I’d like to snick the skin off that 8 o’clock piece and nibble it in the kitchen. 😁

 

@Paul Bacino – both your leftover potato cake and the braised fennel look so incredibly good.  MUCH better than anything I’m preparing tonight.

 

Last night’s dinner was inspired by a combination of the gorgeous sourdough that we got from a friend of Jessica’s who bakes and my shrimp craving.  Ina Garten’s roasted shrimp and some strong cocktail sauce:

IMG_5702.jpg.4c40061ed35491bc9b956f11fd98a748.jpg

I don’t think I’ve steamed or boiled a shrimp since trying this method a few years ago.  It’s my favorite way to prepare shrimp simply.  The bread:

IMG_5696.jpg.26323c7a00e6b4006ac20da69e0c97d1.jpg

 

IMG_5700.JPG.4146a92ae0c51eb2dc4a809baeab7bbf.JPG

Absolutely fantastic bread.  So flavorful and it has a great crumb.  I’m having to exert some self-control to not cut off a slice every time I walk into the kitchen.  We also set out some of our multiple cheeses out:

IMG_5697.jpg.1092c0cf1e1d1ce2d470e9620533d2f8.jpg

Cheddar, balsamic Bellavitano, mimolette, and rosemary & olive oil asiago.  Salad w/ lime-dressed mango, and pumpernickel croutons:

IMG_5698.jpg.97ad56d208223e76a1db708ca718ace0.jpg

 

Seriously this looks AMAZING.  So mango dressed with lime in the salad with the rye croutons--MUST TRY. And the bread.  YES.

 

Thanks for the well wishes.  I thought I was pretty close to the end of all of this and BOY was I wrong.  Sigh.  

 

 

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A true Cajun meal has a three starch minimum, and I’m showing restraint by having only two. Potato salad is commonly paired with gumbo. Some people serve it on the side, and some plop it right in the bowl. If you live in the parish (county) north of me, you might have a baked sweet potato with, or in your gumbo, but those people are crazy.  😜 
 


 

 

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Dear Food: I hate myself for loving you.

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12 hours ago, Duvel said:

Matjes, potato cucumber salad, tomatoes w/ St. Maure, remoulade ..

 

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Interesting choice, I've never done anything with that cheese except eat it. Does it pair well with the tomatoes?

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1 hour ago, jmacnaughtan said:

 

Interesting choice, I've never done anything with that cheese except eat it. Does it pair well with the tomatoes?


Well - there was a leftover piece of St. Maure in the fridge, and not enough tomatoes to open a burrata for, so ... 😌

 

Edit: Sorry, and flavorwise they are not the perfect match. It was ok-ish, but the cheese overpowered the tomatoes a bit.

Edited by Duvel (log)
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I know it looks terrible, but this was so good: Cassoulet, made with white haricot beans, SV duck confit & all its bag juices (and fat 🤫), saucisse de Toulouse and enough garlic to render all of Transylvania vampire-free ...

 

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Edited by Duvel (log)
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3 hours ago, liamsaunt said:

Carmelized haddock banh mi.  I swear the fish is hiding under all those carrots!  🙂

 

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Do U add Maggie?

Its good to have Morels

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Yesterday, on my way home from Rusk, decided cooking dinner was not going to be in the cards, so I stopped on the walk from the bus stop to the apartment.

 

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And bought 2 bags of frozen dumplings from a place called King Dumplings, a true mom & pop dumpling shop. That's 50 pork and chive dumplings, and 50 chicken and stuff dumplings - 25 cents each. Now, are mine necessarily better? Yeah, I think so, because I probably use a better quality pork in the filling, but I do use purchased wrappers from Twin Marquis (fresh); they're a little thinner than these hand-made wrappers, to be sure.

 

For dinner, made a big salad. And...

 

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Gussied these up, by serving them in a bit of homemade brodo and freshly made ginger/scallion/chili/sesame stuff. Quite satisfying.

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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?

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I had some truly obscene steaks gifted to me.... 2-week aged strip loins from the Boucherie Chantecler (yo, Toronto peeps... that place is your *whole paycheque* but it’s so worth it)

 

I rubbed them with fresh cracked pepper and pink salt, then gave them about 2 minutes a side in a screaming hot cast iron. The final dish had mixed wild mushrooms and portobello fried in the beef fat with a bit of butter, Spanish onions, and a red wine finish. On the side were oven-fried potatoes done in a mix of bacon drippings and olive oil, and a spring green salad.

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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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