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Dinner 2021


liuzhou
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Dinner plan was halibut. Bought a bunch of frozen on the boat fillets last fall. My husband likes his blackened, I don't. I had some mango curry sauce in the freezer for mine. About 5:30, I said "I don't feel like fish and I want to go to the nursery when there are no line ups." Lovely man that he is, he said "go then, I will order lasagna and we'll have the fish tomorrow." I happily went to the nursery, even though I knew that the lasagna that he orders tastes like Chef Boyardee

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Posted (edited)

Beef and bitter melon (a classic pairing here) with hothouse raised garlic chives (raised in reduced light so that they never develop the green tops in the regular variety). With garlic, ginger, chilli, potato starch, Shaoxing wine and soy sauce. Served with rice.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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4 minutes ago, liuzhou said:

Beef and bitter melon (a classic pairing here) with hothouse raised garlic chives (raised in reduced light so tha they never develop the green tops in the regular variety). With garlic, ginger, chilli, potato starch, Shaoxing wine and soy sauce. Served with rice.

 

20210430_194510.thumb.jpg.270e951a6961d160041106ea128d14fa.jpg

 

20210430_194520.thumb.jpg.8830d531f725c53f4183aac1c31dc400.jpg

 

Is there a flavor difference or a reason to use the pale garlic chives as opposed to the normal ones?

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Udon noodle soup in a chicken broth with ginger, garlic, chives, lime, and lemongrass that I made from the chicken carcass from Sunday's dinner, with shiitake mushrooms, carrots, spinach, chives, chiles, more garlic and ginger, cilantro etc. and the leftover roasted chicken.  It would have been good with an egg on top but we are having eggs in tonight's dinner so I left it off.

 

1354486780_udonnoodles.thumb.jpg.578a0d0c5c4f8ea7b3f34080e63a8cc6.jpg

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1 minute ago, KennethT said:

Is there a flavor difference or a reason to use the pale garlic chives as opposed to the normal ones?

 

I used them here for two main reasons. First and mostly for their æsthetic appeal contrasting  with the green of the melon. Secondly, because I find they have a stronger garlic taste and smell. Possibly not a good thing in some people's minds, but a definite plus in mine.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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We made a Mediterranean feast during the first crack of sunlight. I marinated the chicken in yogurt and spices and served with very pilaf-y rice and the usual suspects on the side. The veg is on different skewers lest some of the younger diners felt they were being poisoned! 😂

IMG_2394.jpg.5841899b058b2bbb2a755ffac8d99cf1.jpgA55F8059-B763-418A-BC1B-E62D2FA9B027.jpg.9c2931e570e4dbf07a3d3417d4338f99.jpgIMG_2393.jpg.b146f17120ca898f6b3007900595cb6d.jpg

 

One of my favorite pizzas,- with tomato and arugula. We tried out whole wheat flour for once and made a crisp and thin pizza. Wasn't bad at all!

IMG_2223.jpg.ba418ff8f3ef982fa28f2f553aa9b34d.jpg

 

Some Escarole and Beans. Photographs terribly, but tasty!

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1 hour ago, liamsaunt said:

Udon noodle soup in a chicken broth with ginger, garlic, chives, lime, and lemongrass that I made from the chicken carcass from Sunday's dinner, with shiitake mushrooms, carrots, spinach, chives, chiles, more garlic and ginger, cilantro etc. and the leftover roasted chicken.  It would have been good with an egg on top but we are having eggs in tonight's dinner so I left it off.

 

1354486780_udonnoodles.thumb.jpg.578a0d0c5c4f8ea7b3f34080e63a8cc6.jpg

This looks so inviting! I'm going to try to make it this weekend! 

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15 minutes ago, ambra said:

We made a Mediterranean feast during the first crack of sunlight. I marinated the chicken in yogurt and spices and served with very pilaf-y rice and the usual suspects on the side. The veg is on different skewers lest some of the younger diners felt they were being poisoned! 😂

IMG_2394.jpg.5841899b058b2bbb2a755ffac8d99cf1.jpgA55F8059-B763-418A-BC1B-E62D2FA9B027.jpg.9c2931e570e4dbf07a3d3417d4338f99.jpgIMG_2393.jpg.b146f17120ca898f6b3007900595cb6d.jpg

 

 

I invariably skewer the veg separately. That way I can cook both veg and meat to the correct doneness, which seldom coincide properly.

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“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

 

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@Shelby - I’ve always wondered something about ceviche.  How do you “deactivate” it?  I mean, once the fish or whatever has reached the perfect stage, do you have to gobble it all up right away?  I assume you can’t rinse it because that would rinse away the flavor of the sauce.  But if the sauce continues to work on the protein, doesn’t it get mushy (fish) or rubbery (squid)? 

 

@patti – those onion rings are absolutely perfect!  Just exactly how I like them. 

 

@MaryIsobel – what a good guy you have! 

 

Dinner last night was shortcut veal Parm:

IMG_5749.thumb.jpg.2ccd7e3b5bcec5f97a51d5866853d0d6.jpg

Fixed up sauce, angel hair, and frozen veal patties.  Served with garlic bread made from the last of the sourdough and a salad:

IMG_5748.jpg.8c028e5c589487a2620231767cc8adad.jpg

 

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After this meal and what I’m serving tonight, I think someone from eG may show up to rip off my epaulets.

 

Dessert was frozen custard and a girl’s night out drive with Jessica:

IMG_5750.JPG.178310d0c30a7f5f01f8c0954308e86b.JPG

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20 minutes ago, Kim Shook said:

@Shelby - I’ve always wondered something about ceviche.  How do you “deactivate” it?  I mean, once the fish or whatever has reached the perfect stage, do you have to gobble it all up right away?  I assume you can’t rinse it because that would rinse away the flavor of the sauce.  But if the sauce continues to work on the protein, doesn’t it get mushy (fish) or rubbery (squid)? 

 

@patti – those onion rings are absolutely perfect!  Just exactly how I like them. 

 

@MaryIsobel – what a good guy you have! 

 

Dinner last night was shortcut veal Parm:

IMG_5749.thumb.jpg.2ccd7e3b5bcec5f97a51d5866853d0d6.jpg

Fixed up sauce, angel hair, and frozen veal patties.  Served with garlic bread made from the last of the sourdough and a salad:

IMG_5748.jpg.8c028e5c589487a2620231767cc8adad.jpg

 

IMG_5746.thumb.jpg.b6cf0c56cc487c5f1287b4e47b2f3595.jpg

After this meal and what I’m serving tonight, I think someone from eG may show up to rip off my epaulets.

 

Dessert was frozen custard and a girl’s night out drive with Jessica:

IMG_5750.JPG.178310d0c30a7f5f01f8c0954308e86b.JPG

That's a good question.  When I make it with fish, I only marinate the fish in the lime juice and then drain and then mix in the other ingredients.  Same with the squid.  No rinsing, though, so I guess it still does have the ability to "cook" more, but when I ate the leftover squid the next day I didn't notice that it was any tougher.

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Friday night - no energy to cook. Bread & cold cuts are fine (when accompanied by a BBC documentary & a off-dry Grauburgunder) ...

 

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Burritos (sorry, the tortillas proved to be too soft to properly fold. I shredded two of them trying) filled with chicken breast cooked sous vide in red wine, chorizo, Mexican Rice, aioli, and pico de gallo, with sauteed Brussels sprouts on the side.

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54 minutes ago, Dante said:

Burritos (sorry, the tortillas proved to be too soft to properly fold. I shredded two of them trying) filled with chicken breast cooked sous vide in red wine, chorizo, Mexican Rice, aioli, and pico de gallo, with sauteed Brussels sprouts on the side.

20210430_193411.jpg

One of the microwave's talents-damp paper tol, just a few secs = pliable.

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1 hour ago, heidih said:

One of the microwave's talents-damp paper tol, just a few secs = pliable.

 

they were plenty pliable, a little too pliable, they didn't crack, they actually tore apart.  

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29 minutes ago, Dante said:

 

they were plenty pliable, a little too pliable, they didn't crack, they actually tore apart.  

 

If they were corn tortillas, I'd say you need to deep fry them.  At least that's what I do:

 

Tacos08262019.png.d9f69b9192070f6f964493

 

 

Old picture but now I am hungry for tacos.  I've never tried to make tacos out of wheat tortillas.  Nor have I ever seen wheat tortilla tacos in a restaurant.  But then, please forgive, I am in New Jersey.

 

 

 

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I had five lbs of fresh caught Petrale Sole delivered by Walcan Seafood 
this morning before I left for work. I love their delivery service. I can track them all down Island until they are pulling into my driveway.
I set aside some for dinner and gave a few filets to Clif and Barb and and the rest I vacuumed sealed. Enough for four more meals.
2044750944_PetraleSoleFrancesewithSpaghettiCacioePepeApril30th20212.thumb.jpg.8fb2cd8efb8201365b9e6c39a147d34a.jpg
 
Cooked tonight for dinner. Petrale Sole Francese with Spaghetti Cacio e Pepe .
 
109089640_PetraleSoleFrancesewithSpaghettiCacioePepeApril30th2021.thumb.jpg.a728d5dc5c71b9ef4d23ec30b03aa122.jpg
Moe loves Petrale Sole. Sweet and delicate.
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visiting friends in the Berkshires this weekend

Friday night I made turkey meatballs with red sauce. Topped with chili flakes, whole milk ricotta, and parmesan.

with a very good Rosso di Montalcino

 

IMG_4321.jpg

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12 hours ago, JoNorvelleWalker said:

 

If they were corn tortillas, I'd say you need to deep fry them.  At least that's what I do:

 

Old picture but now I am hungry for tacos.  I've never tried to make tacos out of wheat tortillas.  Nor have I ever seen wheat tortilla tacos in a restaurant.  But then, please forgive, I am in New Jersey.

 

These were wheat, and it was burritos, so deep frying was not an option. They were just unusually soft tortillas. I make Mexican food fairly regularly, it was just this time that the tortillas were uncooperative 

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