Dinner 2022

[Dejah]

Supper last night was Chinese Dim Sum style Steamed Beef Meatballs with Shanghai Bok Choy and oyster sauce - and 4 stuffed tofu puffs from a previous meal

                                                                                             

 

Also had Lily Bulb and pork bones soup                           

 

 

Cooked up some Cranberry Apple Chutney to go with the baked ham for supper tonight. The chutney is great with roast pork, chicken, turkey, even on toast!😁

 

                                                                                                         

Baked Ham, peas scalloped potatoes, and chutney

 

                                                                                       

 

Edited April 9, 2022 by Dejah (log)

[Honkman]

Pan fried shrimps (with cumin, paprika, cayenne, parsley, cilantro, pistachio, lemon juice) with oven roasted kale (just with olive oil, S+P, pine nuts and 5 minutes at high heat)

[liamsaunt]

Roasted mushroom flatbread

 

[shain]

A very simple lasagna with tomatoes, cheese, béchamel, herbs.

Salad of zucchini, tomatoes, chickpeas, basil.

 

 

[Annie_H]

Planning lasagna tomorrow. Trying to keep it simple and not massive as usual. 

I don't need left-overs beyond a day or so for maybe a lunch....we shall see

last night was a beef/vegetable curry not so easy but managed a veg ahead simmer while prepping searching the crisper drawer for add-ins. Potatoes diced first, then extras added but could not find the peas, 😜---or corn or tomato skins.

 

 

 

 

[Dave R]

1 hour ago, shain said:

A very simple lasagna with tomatoes, cheese, béchamel, herbs.

Salad of zucchini, tomatoes, chickpeas, basil.

 

 

Simple of the surface maybe, but a very well done and presented meal.

 

Dave

[Duvel]

Part II of my sister’s visit: the Schnitzel evening. She specifically requested with Bratkartoffeln & mushroom cream sauce, so that’s what we had (plus Kochkäse and lingonberry jam for me). Little one breaded again enthusiastically …

 

 

Mine !
 

 

Bratkartoffeln were very good. I upped the caraway & garlic powder.

 

 

Since the oil was hot and there was some Mett left over from breakfast … Scotch eggs 🥳 !

 

 

 

The rest of my family did not share my enthusiasm for these - I on the other hand loved them !

 

Some Manhattan as a digestif …

 

 

Asking for some bar snacks. I‘ll sleep well tonight …

 

[Shelby]

7 minutes ago, Duvel said:

Part II of my sister’s visit: the Schnitzel evening. She specifically requested with Bratkartoffeln & mushroom cream sauce, so that’s what we had (plus Kochkäse and lingonberry jam for me). Little one breaded again enthusiastically …

 

 

Mine !
 

 

Bratkartoffeln were very good. I upped the caraway & garlic powder.

 

 

Since the oil was hot and there was some Mett left over from breakfast … Scotch eggs 🥳 !

 

 

 

The rest of my family did not share my enthusiasm for these - I on the other hand loved them !

 

Some Manhattan as a digestif …

 

 

Asking for some bar snacks. I‘ll sleep well tonight …

 

I'll pay whatever if you can be here in 2 hours and repeat this meal. 

 

I'll be the one with my feet up...sipping wine....and drooling.

[Duvel]

Just now, Shelby said:

I'll pay whatever if you can be here in 2 hours and repeat this meal. 

 

I'll be the one with my feet up...sipping wine....and drooling.

2h might be a stretch - but remember: you are #1 to be welcome here to move in 🤗

[KennethT]

Haven't made this in a while, Vietnamese (un)grilled chicked on a bed of rau ram (laksa leaf).  Cooked in the CSO hybrid style: 10 minutes steam bake at 425 in the lowest rack position, then move the rack up and 500 degree broil for 2.5 minutes, then 1/4 counterclockwise turn, then repeat until all the way around.  Skin came out amazing and the chicken was fantastic - one of my best chicken thighs yet in the CSO.  Didn't hurt that it was marinating (combination of lemongrass, garlic, shallot, fish sauce, black pepper and some Golden Mountain sauce) since Thursday night and spent about 24 hours uncovered to dry out the skin.

 

Edited April 10, 2022 by KennethT (log)

[heidih]

GoLden Mountain is not often discussed here though it is so common elsewhere. Do you use it often? 

[mgaretz]

Salmon, cooked on the NFG, with steamed snap peas.

 

 

[Dejah]

Finally a lovely warmer day with just a breeze, so I worked a few hours taking down all my outdoor winter / Xmas arrangements. Just the lights to come off the big spruce trees.

Quick supper - Yaki Udon with shrimp

[Dante]

Chicken Blanquette over smashed potatoes with creamed collards on the side.

[Dante]

Tofu Saltado

[liuzhou]

@mgaretz

 

I'm hoping NFG means something different in your kitchen than it does in mine.

[JoNorvelleWalker]

 

I had not made fresh pasta in some while.  This is rigatoni with butter and sausage sauce from The Romagnolis' Table.  Though obviously not rigatoni.

 

[liuzhou]

Pork with fermented black bean sauce with bitter melon and hothouse chives. Fermented black beans, chili, garlic, ginger, Shaoxing wine, soy sauce.

 

 

[KennethT]

10 hours ago, heidih said:

GoLden Mountain is not often discussed here though it is so common elsewhere. Do you use it often? 

I've been using it more and more - it's great in SE Asian style stir fries or marinades.

[rotuts]

@KennethT 

 

Ive never heard of GM .

 

it seems to be in the SoySauce group .

 

how does it differ from the various SS's  in flavor ?

[KennethT]

20 minutes ago, rotuts said:

@KennethT 

 

Ive never heard of GM .

 

it seems to be in the SoySauce group .

 

how does it differ from the various SS's  in flavor ?

It is in the soy sauce group - but it's very different.  I can't really describe the flavor - it's a lot of umami, but it goes well with the Thai trinity of stir fry sauces: oyster sauce/fish sauce/GM sauce.  I definitely wouldn't put it in anything I would consume raw - I feel like it gains something when it's been cooked through.  I think it's like the liquid equivalent of MSG - you use it when you use salt, but it's different.

 

Also, you don't use very much - just a few dashes... it can quickly overwhelm and that's just yuck.

Edited April 10, 2022 by KennethT (log)

[Annie_H]

Shrimp noodle bowl. Cast iron seared tofu. Miso/ginger broth is buried in the deep bowls with fennel, celery, radish, green onion.

 

 

[mgaretz]

12 hours ago, liuzhou said:

@mgaretz

 

I'm hoping NFG means something different in your kitchen than it does in mine.

Ninja Foodie Grill. 

[Annie_H]

15 hours ago, KennethT said:

Didn't hurt that it was marinating (combination of lemongrass, garlic, shallot, fish sauce, black pepper and some Golden Mountain sauce) since Thursday night and spent about 24 hours uncovered to dry out the skin.

Looks as good as your description. I also try and get some uncovered time in the fridge. At least 4-6 hours or overnight if I plan ahead. 

[shain]

Bibimbap. Pan fried rice.

 

 

 

Yes, with sesame on top.