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Dinner 2022

liuzhou

By liuzhou
in Cooking

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shain

shain

Posted
Posted

Broccoli (stewed) salad with Malease cheese (a bit like ricotta salata, marinated in pepper).

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Malease style bruschetta with tomatoes, chickpeas, baked eggplant, capers, onion, chili, live oil herbs.

 

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A sort of chowder with mussels, corn, potatoes, milk and cream.

 

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Roasted tomato soup with roasted onion and garlic, oatmeal, chili, chives.

 

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Scallion pancakes (served with eggs).

 

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  • Like 10
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~ Shai N.

heidih

heidih

Posted
Posted

@shain the oatmeal in the soup - just a bit for thickening or a textural element. I'd not seen that before. Oh and I'lll take a few of those scallion cakes - a favorite of mine!

  • Like 4
shain

shain

Posted
Posted (edited)
23 minutes ago, heidih said:

@shain the oatmeal in the soup - just a bit for thickening or a textural element. I'd not seen that before. Oh and I'lll take a few of those scallion cakes - a favorite of mine!

 

It's a smoothly blended soup. So it's there to thicken. I never liked rice in tomato soup, I find this works better.

 

I still need practice with the making of those pancakes, but I have fond memories of eating some in Taiwan that were so good that I can't forget.

 

 

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Edited by shain (log)
  • Like 11
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~ Shai N.

mgaretz

mgaretz

Posted
Posted
5 hours ago, heidih said:

Loks like the ski9n crisoed up? And how do you like the purple rice. I have not had it.

In addition to the supplied cooking instructions I put them under the broiler for few minutes to get the ski9n extra crisoed up.  😉 I thought the purple rice was ok, but the wife didn’t like it. 

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Mark

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KennethT

KennethT

Posted
Posted (edited)

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Central Vietnam style Bún Tôm - noodle salad with shrimp - unfortunately, I can't really get bun here (the round rice noodles) so I used some narrow phở noodles instead. Using homegrown herbs.

 

The shrimp was cooked with some of my reserved shrimp head fat from last week!

Edited by KennethT (log)
  • Like 9
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Steve Irby

Steve Irby

Posted
Posted

White beans with grilled longaniza and garlic sausage stuffed chicken thighs.  I topped the dish with a gremolata made with zest from a meyer lemon just plucked from the tree.

 

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heidih

heidih

Posted
Posted
1 hour ago, mgaretz said:

In addition to the supplied cooking instructions I put them under the broiler for few minutes to get the ski9n extra crisoed up.  😉 I thought the purple rice was ok, but the wife didn’t like it. 

W the rice texture or taste your wife did not enjoy. Or some people are taste affected by color.

Anna N

Anna N

Posted
Posted

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smoked duck, and scrambled eggs. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Smithy

Smithy

Posted
Posted
Just now, Anna N said:

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smoked duck, and scrambled eggs. 

 

Oh, how I want some of that! Right now! I think I'll have to go on a search for duck...smoked or otherwise...but I also think it will be pointless in my current location.

  • Like 1

Nancy Smith, aka "Smithy"
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
46 minutes ago, Anna N said:

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smoked duck, and scrambled eggs. 

 

I had smoked duck last night, too. No eggs though. Mushrooms.

  • Like 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

&roid

&roid

Posted
Posted

We had our Christmas party last night. Pies and Puds on the menu - cheese and onion in a shortcrust case with a puff pastry top and beef and ale in a steamed suet pudding. 
 

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Dejah

Dejah

Posted
Posted
13 hours ago, Anna N said:

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smoked duck, and scrambled eggs. 

Smoked duck would be lovely, but Oh! Those scrambled eggs - perfectly cooked!

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  • Thanks 1

Dejah

www.hillmanweb.com

Dejah

Dejah

Posted
Posted

Shrimp and Pappardelle Alfredo: quick supper on a busy Xmas prep. day!

 

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Shortbread cookie & tea for dessert

 

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Dejah

www.hillmanweb.com

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
13 hours ago, mgaretz said:

I thought some salt vastly improved the flavor

 

Interesting. Never had black/purple rice salted. Rice to accompany dishes is never salted here. Fried rice would be salted, but I've never made that with that rice.

 

Black / purple rice (unsalted) with chicken, olives and chillies.

 

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  • Like 8

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

KennethT

KennethT

Posted
Posted
5 minutes ago, liuzhou said:

 

Interesting. Never had black/purple rice salted. Rice to accompany dishes is never salted here. Fried rice would be salted, but I've never made that with that rice.

 

Black / purple rice (unsalted) with chicken, olives and chillies.

 

471011806_blackricechicken.thumb.jpg.24ecebce41dc8dd0ab53702a83d068cd.jpg

 

 

 

I don't think I've ever had purple rice.  Is the rice itself purple or do you add something to make it that way?  How is the taste/texture different from white rice?

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
Just now, KennethT said:

I don't think I've ever had purple rice.  Is the rice itself purple or do you add something to make it that way?  How is the taste/texture different from white rice?

 

The raw rice is mostly black.

 

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However, it  often turns purple when cooked. Sometimes it stays black. The texture is more like that of brown rice, firmer than white. Tastewise, much the same as white.

Also known as forbidden rice as it was omce forbidden for anyone outside the emperor's household to eat it.

 

  • Like 1
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

TicTac

TicTac

Posted
Posted
14 hours ago, Anna N said:

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smoked duck, and scrambled eggs. 

Assuming the duck is King Cole?  Do you eat the skin on it?

 

I find their duck skin's too tough/chewy (and that's saying something as I love fat!) - I tend to remove it before slicing and freeze/save for soups/stocks/sauces etc.

Anna N

Anna N

Posted
Posted
51 minutes ago, TicTac said:

Assuming the duck is King Cole?  Do you eat the skin on it?

 

I find their duck skin's too tough/chewy (and that's saying something as I love fat!) - I tend to remove it before slicing and freeze/save for soups/stocks/sauces etc.

I don’t find it an issue perhaps because I carve it thinly?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Duvel

Duvel

Posted
Posted (edited)

More or less an encore of yesterdays dinner, this time in bite-sized portions to support our Sunday night movie (Frozen II) …

 

Pâté rustique (from Porcus), that had surprisingly tiny truffle pieces in it - no complaints. Foie gras on pain d'épices. Cornichons.

 

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Crisps with mustard flavor. Croquettes with grey North Sea shrimp (from Belgium). Shrimp with Aioli. Toast with Petit Billy (fresh goat cheese).

 

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Plus a medium-rare horse filet (from Belgium, too), with tomato garlic butter …

 

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Cooks treat while preparing 🤗

 

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No complaints 🥳

 

Edited by Duvel (log)
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rotuts

rotuts

Posted
Posted

@Duvel   

 

wow.  I do know now 

 

that you appreciate 

 

I Should Suffer !

 

everything there 

 

'' just right ''

 

and I have had 

 

Horse in FR.  to me , a finer grain than beef 

 

and some sweetness to it .

 

Congratulations !

 

[ed.:  that movie , on Movie night ?  in Catalan , but in French ?  bit of Egypt ? ]

 

you can PM  ,me 

 

Id like to find it again 

 

as I know what happens ,

 

Id enjoy it again , just in french !

 

[ nuance only ]

 

  • Like 1
Duvel

Duvel

Posted
Posted
2 minutes ago, rotuts said:

Horse in FR.  to me , a finer grain than beef 

 

and some sweetness to it .


That is a perfect description of the cooked filet. The rare center was very sweet, which blends over into a more beef-y flavor in the browned parts …

  • Like 1
Duvel

Duvel

Posted
Posted
3 minutes ago, rotuts said:

[ed.:  that movie , on Movie night ?  in Catalan , but in French ?  bit of Egypt ? ]

 

you can PM  ,me 

 

Id like to find it again 

 

as I know what happens ,

 

Id enjoy it again , just in french !

 

[ nuance only ]


Maybe not the same movie, @rotuts 🤗

 

We watched Disneys Frozen 2 (with the cute snowman and some singing princesses), in English …

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