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Dinner 2021


liuzhou
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Embarrassed by the plating, but enjoyed the taste of the spargel, green asparagus and Mangalica. Drizzled with melted butter and olive oil.

 

Served prior to...

 

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Fusilli with U-15 shrimp, garlic, chives, lemon zest.

 

Made 5 salads yesterday. Shrimp, classic macaroni, chicken, cucumber, and céleri rémoulade. For dinner...

 

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Three salads. Shrimp, classic macaroni, and céleri rémoulade. Shrimp salad was on toasted...

 

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Almost as good as a lobster salad with those fine wild gulf shrimp.

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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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Enjoying the weather we went hunting for abandoned mine shafts today. Our area is dotted with these, be it for silver, lead, barite and other ores ...

 

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After returning and a well deserved break, I prepared local white asparagus with all the fixings: sauce Hollandaise, new potatoes with parsley butter, several ham varieties and half-sized Schnitzel. 

 

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Enjoyed with a well matched Sylvaner from Alsace ...

 

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2 hours ago, Duvel said:

I prepared local white asparagus with all the fixings: sauce Hollandaise, new potatoes with parsley butter, several ham varieties and half-sized Schnitzel. 

 

Do you get your local asparagus peeled, or do you do that home? And then poach them?

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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9 minutes ago, weinoo said:

 

Do you get your local asparagus peeled, or do you do that home? And then poach them?


Both peeled and unpeeled are available. I buy the unpeeled, because I usually boil the peels in the water that the asparagus has been poached in (w/ salt, sugar, lemon and butter) and make stock for an asparagus soup from any leftovers (including potatoes & ham) on the next day ...

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Hubby requested Steak and Kidney Pie - so it WAS...for supper.

 

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Dejah

www.hillmanweb.com

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35 minutes ago, Duvel said:


Both peeled and unpeeled are available. I buy the unpeeled, because I usually boil the peels in the water that the asparagus has been poached in (w/ salt, sugar, lemon and butter) and make stock for an asparagus soup from any leftovers (including potatoes & ham) on the next day ...

 

Interesting. When I bought the white asparagus from Cafe Katja, Erwin gave me a quart of poaching liquid, which I took home with the spargel. I peeled the asparagus and poached it in that liquid with the peels. Then I tasted it and tasted the sugar! When I asked Erwin about it, he said that's the way it's done with the sugar - I had no idea!! So I continued on and made soup with the leftovers and a potato. I thought it was a bit on the sweet side - ham would've helped for sure!

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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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Mostly assembly for dinner...made salad, charred some shishitos and tossed with salt and a little vinegar, baked frozen falafels (heated pitas, too), tehina sauce, olives.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Still tired from the shot, though unlike the night before I didn’t not have my mai tai.  Tuna salad, romaine, radishes Ankarsrum sliced.  Bread and wine not shown.  Hope tonight I can actually get some cooking done.

 

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Saturday night's dinner. White beans  (from dried) with a green sauce (arugula, parsley, garlic, sherry vinegar, and olive oil)

and a Jacques Pepin Roast Chicken with a mustard crust

And a unicorn Grenache

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Enchiladas and avocado. There were other sides planned, but they did not get made. Tomorrow is another day. 
 

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Dear Food: I hate myself for loving you.

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56 minutes ago, patti said:

Enchiladas and avocado. There were other sides planned, but they did not get made. Tomorrow is another day. 
 

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Oh, oh how I understand!

 

Though to my sorrow, as I learned tonight -- with dinner ingredients, not every tomorrow is another day.

 

 

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7 minutes ago, Ann_T said:

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I made halibut fish and chips for dinner. 

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 Nice light tempura beer batter.  With homemade tartar sauce. 

 

@Ann_T how I wish I could make fish and chips like yours!  Though, dare I say so myself, I can make a damn fine mai tai.

 

 

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I live in what is arguably one of the most culturally diverse, high quality food neighborhoods in NYC, possibly the US and maybe the world - NYC's East Village.  Within a few blocks of me is a decent representation of food from almost any country (or region) you can think of, all of whom will deliver to my door (actually, the front desk in the lobby due to covid restrictions).  With that being said, after roughly 6 weeks of eating almost nothing made by my own 2 hands aside from a salad (due to packing/moving/unpacking/and rehabbing the old place so I can get as much of the security deposit back as is possible after living in a place for 15 years), I was so happy last night to finally make a homemade dinner - and one I've been especially jonesing for - a Nyonya chicken curry called Ayam Buah Keluak - chicken in black nut curry.  Well, sort of - I have no access to the keluak (the black nuts) that I'm aware of, and I certainly don't yet have the week it requires to process the keluak so it's not poisonous.  The curry has no coconut milk - it's made with water or stock, and a paste made from the SE Asian kitchen sink - lemongrass, galangal, chillies, curry leaves, shallots, candlenuts, tamarind just being the beginning and one of the dominant flavors - shrimp paste, called belacan (pronounced bla-chen) in Malaysia/Indonesia.  I make a large batch of the rempah (the spice paste) since it's time consuming, then portion and freeze - I usually get about 8-9 meals for 2 out of 1 batch of rempah, and had 2 meals worth left in the freezer.

 

I also don't have the new kitchen fully set up yet - there are still boxes everywhere, as well as a partially assembled kitchen cart (thank you Wayfair for sending 2 of one piece and 0 of another) so it took twice as long to make as normal, but I am already loving being in this kitchen.  I don't even have my induction hobs yet (there's no gas service in this building), but I did get a 15,000BTU butane powered camping stove that I used for the first time last night. Holy crap that thing is powerful!  It is a lot more powerful than the largest burner in my old apartment. Most of the time I had it barely on to keep a perfect simmer, but was able to crank it up when stir frying the veggies in my carbon steel wok.

 

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Friday-Kentucky Oaks Day was pizza night.  Pepperoni and ham with olives and mushrooms.  Salad to go with.

 

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Derby Day!  Venison burgers on the grill.  Threw on some hotdogs for lunches later.  Awful corn.  Fries.  Lettuce from the garden.  And Derby-ish Pie (so I don't get in trouble from the inventors of the pie I renamed it lol)

 

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Got a new basil plant on Friday, so tonights pizza & movie night featured Pizza Margherita ... and little one picked “Ratatouille” 🤗 

 

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Just-back-from-the-woods Flammkuchen (store-bought fresh dough)

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Just-back-from-the-woods beer. Drank it whilst making Flammkuchen. No time for photography when it was done.

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Tofu, pork balls and mushrooms cooked in this clay pot.

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We now have two smallish round tables on our patio, so each couple has their own space. And most dishes were plated one to a table. Missing from these photos is a second appetizer of cooked shrimps with cocktail sauce. I've discovered (yet again) that I don't actually like cocktail sauce, but I ate my shrimp with the other appetizer: Smoked Salmon made with ramps, fresh goat cheese, cream cheese, yogurt, cream and a huge amount of white pepper. Some salmon and wilted chiffonaded ramp leaves folded in for texture.

 

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Here's the branzini before and after

 

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This is my latest (best) mayonnaise made with Kozliks Garlic & Honey Mustard, Zingerman's white wine vinegar, with plenty of lemon.

 

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to go along with the Anova oven chips: sweet potatoes, russet and yukon potatoes (tossed in an oily bag, then sprinkled with granulated garlic and semolina)

 

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With dessert made by a guest: Mini Pistachio Bundts

 

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A few night ago I made Filet-O-Fish.

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Yesterday was Pork Belly burnt ends.

Also some chicken drumsticks, small cheese cranksy's and my second attempt at making a mac & cheese that I like.

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The above was not supposed to happen.  Dinner menu was dry fried green beans.  But through neglect and lack of love the green beans had passed to another state of being.  The whole $4.99 organic bag.

 

Not to fear!  I had a bunch of lovely broccoli rabe.  Sadly, on inspection, the organic broccoli rabe joined the organic green beans in the dumpster.  That left frozen peas.  Glad I was for them.  And an APO chicken thigh is hardly ever wrong.

 

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