Dinner 2022

[shain]

Hortopita - wild greens phyllo pie with homemade phyllo.

The hand made phyllo is very different than the thin kind available in markets - it is more pastry like, crunchier with more byte, the part in contact with the filling a bit like lasagna noodles. I find it works much better with savory preparations.

The greens are mallow, Jerusalem salvia, dill, scallions. Also feta, onion, coriander seeds, green chili, a hint of cumin.

With salad, pickles, tahini, yogurt ands ouzo.

 

 

 

[Annie_H]

31 minutes ago, shain said:

Hortopita - wild greens phyllo pie with homemade phyllo.

You always have such interesting ingredients available to your area. I appreciate the listed combinations. 

 

Easy weeknight spicy pasta gorgonzola puttanesca. Roasted another batch of artichokes, prosciutto, and the last portobello, (Misfits sent by mistake). A favorite pasta from a case I purchased from a restaurant supply last Fall. Lots of fennel, celery, leek, I removed with a spider and plated before tossing the pasta in the sauce. The rest of the artichokes I froze in food saver packs. Bonus points for a couple lunches.

 

[Kerala]

Chicken, pancetta and parmesan risotto. This wasn't entirely a happy outcome in feeding the family, as there were varying preferences for the bite on the rice.

 

Edited April 5, 2022 by Kerala (log)

[Norm Matthews]

I have doing this recipe  for Cornish Hens since the 1990's but I don't marinate it anymore. I just add the sauce after it's cooked.

Edited April 5, 2022 by Norm Matthews (log)

[TicTac]

3 hours ago, Kerala said:

Chicken, pancetta and parmesan risotto. This wasn't entirely a happy outcome in feeding the family, as there were varying preferences for the bite on the rice.

 

Overdone or not done enough?  From looks alone, it screams for more liquid.  Interesting flavour combo, though.

[Kerala]

2 minutes ago, TicTac said:

Overdone or not done enough?  From looks alone, it screams for more liquid.  Interesting flavour combo, though.

I thought it was about right, and so did my two young girls. It was unacceptably undercooked for the wife and MIL.

"It screams for more liquid." I can accept what you are saying, and am happy to take that on board (you're right).

However, that's an outcome of decisions made at the last addition of stock and time to serving. That wasn't the problem. It was a disagreement about how cooked the grain of rice should be. The missus referenced my younger sister's risotto, which is "done" to her taste. That is true, but my sister lets it cook without very much agitation, and although the rice is cooked through, the sauce is not as creamy.

In terms of the flavour combination, I was merging Marcella Hazan's basic parmesan risotto with this from olive.

[Honkman]

Soba Noodles with oven roasted eggplant in a sauce made of oyster sauce, soy sauce, chili-garlic sauce, toasted sesame oil and some sugar.

[shain]

14 hours ago, Annie_H said:

You always have such interesting ingredients available to your area. I appreciate the listed combinations

 

Thanks, though admittedly I usually envy people here for their access to ethnic markets and restaurants.

 

And as for the leafy greens, they grow as weeds here, and so we're lucky to have the garden space to let them grow 🙂

[Duvel]

Lazy dinner: Nackensteakbrötchen …

 

Grilled pork collar, salad, dijonnaise, pickles on a fresh wheat roll.

 

 

[Paul Bacino]

Two versions of Veggie Pho!!

 

 

 

 

 

The broth was Trader Joe's low sodium broth and mushrroms,  fortified it wioth charred ginger and onions, cardomen, star anise, coriander, Tamari paste

 

First had a tone of greens,  mint, cilantro, basil, w Kohlrabi, peas, green onions

Second was  just peas, and onions.

 

The Trader joes veggie broth was awful.  but I doctered up the flavors..Hoisin chili paste  

Edited April 6, 2022 by Paul Bacino (log)

[TicTac]

11 hours ago, Kerala said:

I thought it was about right, and so did my two young girls. It was unacceptably undercooked for the wife and MIL.

"It screams for more liquid." I can accept what you are saying, and am happy to take that on board (you're right).

However, that's an outcome of decisions made at the last addition of stock and time to serving. That wasn't the problem. It was a disagreement about how cooked the grain of rice should be. The missus referenced my younger sister's risotto, which is "done" to her taste. That is true, but my sister lets it cook without very much agitation, and although the rice is cooked through, the sauce is not as creamy.

In terms of the flavour combination, I was merging Marcella Hazan's basic parmesan risotto with this from olive.

Cook on the rice is certainly a personal preference.  I remember in various parts of Italy it was always slightly different (I am sure the varietal of rice used also played into this somewhat).  I prefer it with with a tiny bite in the center of the grain, but not much. 

 

As you said, the liquid topic is directly related to the last addition of liquid (I bet a parm infused chicken stock would really work nice here) and how much it is let to cook off, along with the amount of resting time.  To me there is a very fine line in this topic.  It should not be soupy, but also, should be wet enough that you see a glistening creamy liquid around the edge. 

 

Cooking risotto without much agitation!?  Blasphemous!  Sounds like baked rice to me! 

 

 

[liamsaunt]

Nut and seed crusted tuna with a mango sauce, coconut brown rice and spinach

 

[KennethT]

4 minutes ago, liamsaunt said:

Nut and seed crusted tuna with a mango sauce, coconut brown rice and spinach

 

what do you use for a mango sauce? Is it cooked?

[kayb]

On 4/4/2022 at 11:52 PM, Honkman said:

Pork sausages baked in the oven in a mixture of apples, onions, mustard and maple syrup (which created a great sauce) and finished with some blackberries - served with minted mashed potatoes

 

 

 

 

I don't know whether I'm more entranced by the blackberries or the notion of minted mashed potatoes.

 

I finally cooked!

 

 

Rump roast, SV 24 hours at 135F, chilled and then convection baked 20 min at 450F. Bag juices used to make gravy. Fordhook limas.

[Annie_H]

Cod cakes with a serano/kale mince slaw. Horseradish chipotle cream. RG ayocote negro bean. Nice big black bean. Much longer cooking time than usual. Did not swell much after an overnight soak. Firm but very creamy. (held their shape)

 

[heidih]

6 hours ago, shain said:

And as for the leafy greens, they grow as weeds here, and so we're lucky to have the garden space to let them grow 🙂

Here too in my Mediterranean climate. Greek families enjoy weekend excursions on the hillsides cutting their horta. EXCEPT we've been in drought for a few years so no greenery worth foraging...  @russ parsons wrote about it here https://www.latimes.com/food/la-fo-calcook1-2009apr01-story.html

[weinoo]

4 hours ago, Duvel said:

Grilled pork collar, 

 

Exactly how I'd also do a pork shoulder steak.

 

Are you able to buy collar steaks, because here I basically have to buy the whole collar.

[weinoo]

 

Escarole and Alubia blanca bean soup.  Beans cooked initially with a bit of prosciutto end, gifted to me at DiPalo's.  At the table, anointed with olio nuovo and parmesan.  A nice, crusty baguette along with.

[liamsaunt]

3 hours ago, KennethT said:

what do you use for a mango sauce? Is it cooked?

 

I did not really cook it, but I did warm it up.  I did not measure anything, just dumped stuff in the blender until it tasted good.  I used mango chunks, coconut milk, garlic, fish sauce, cilantro, chiles, lemongrass, and a little brown sugar.  

[KennethT]

42 minutes ago, liamsaunt said:

 

I did not really cook it, but I did warm it up.  I did not measure anything, just dumped stuff in the blender until it tasted good.  I used mango chunks, coconut milk, garlic, fish sauce, cilantro, chiles, lemongrass, and a little brown sugar.  

Thanks... It looks great, but no palm sugar??

[Kim Shook]

@Norm Matthews – I like the béchamel version, too, but that lasagna looks delicious. 

 

@Duvel – once again, I’m so envious of yours (AND your young man’s) breading expertise! 

 

@Dejah – your seafood paella and the scallops look so wonderful.  Smart to do the scallops separately.

 

@Shelby – those radishes.  I want them and butter and bread and a plate of Malden salt for lunch.  I won’t show them to Mr. Kim.  He’s sensitive about radishes.  I don’t know if you remember his sad little radishes last year.  They were basically little fuzzy red roots😂.  Tasted good, though.  Glad you tried the chicken.  We need to have some kind of fried chicken soon. 

 

@kayb – Yay for you!!!  And it looks great.  We love limas!

 

On Saturday, Jessica requested shrimp burgers.  Brioche buns with some creamy horseradish/chili sauce:

 

 

Boston lettuce:

 

 

Shrimp burgers:

 

 

More sauce:

 

 

Served with slaw, tots, and a kinda-sorta panzanella salad:

 

 

Campari tomatoes, red bell pepper (I avoided them and I find that cut large, they pollute the dish less), celery, English cucumber, and some too-hard croutons I made.  Semi-soaked in some Kraft Zesty Italian dressing (my college roommate introduced me to Kraft Zesty along with taco salad and I still crave it sometimes). 

 

Dinner on Monday was a bit of a bust.  One of Jessica’s friends had told us about a waffle hack.  You prepare a muffin mix according to directions on the package and bake them in a waffle maker.  A ‘muffle’, if you will.  We got home late, so I started dinner right away, not realizing that both Mr. Kim and Jessica were going to have important phone calls to attend to.  The muffles were the perfect texture when they came out of the waffle maker and I tried to keep them warm in the CSO, but they ended up like rusks when we went to eat them.  I’ll give them another try, but next time, I’ll cook them when everyone is ready to eat:

With scrambled eggs and Benton’s bacon. 

 

Last night – salad with Momofuku dressing:

 

 

BBQ flavored pork cutlets, sweet potatoes, and fixed up boxed mac and cheese:

 

The pork was an Aldi Shake & Bake knock-off.  I didn’t grow up eating Shake & Bake but gave it a try when Marlene talked about it.  I ended up actually liking it.  But this was awful.  The cutlets never got crisp on the outside and the coating spicy to the point that it was almost inedible.  Even Mr. Kim, who is a stunt eater extraordinaire, said it was exceedingly hot.  Thank goodness I made some cornbread:

[rotuts]

@Kim Shook 

 

Always Excellent !

 

sorry about the Aldi S&B

 

it seems odd a commercial item would be 

 

so hot .    middle of the road,  maybe 

[KennethT]

@Kim ShookHow do you make your shrimp burgers?

[Dejah]

The latest Omicron variant has laid low several of my friends, so I was busy making wonton soups for deliveries. The broth and noodles were kept separate.

 

                                                                                          

 

Had lots of filling left, so it was stuffed tofu puffs with Chinese mushrooms in oyster sauce for our supper. My favourite part is the wilted lettuce drenched in oyster sauce!

                                                                            

 

 

                                                                      

 

Grilled Lemongrass / Kaffir Lime leaves marinated lamb chops, coconut turmeric rice, mixed veg, and pickled asparagus for supper last night.

 

                                                                     

 

 

Edited April 6, 2022 by Dejah (log)

[Kim Shook]

2 minutes ago, KennethT said:

@Kim ShookHow do you make your shrimp burgers?

Here you go!