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Dinner 2022


liuzhou
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Just because Covid, can't stop eating (which means cooking). Meals this week included...

 

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Cheese ravioli (Raffetto's frozen) in butter and parm, with peas.

 

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Ramen.

 

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Japanese chicken curry.

 

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NY State grass-fed strip steak. Horseradish pan sauce. Duck fat roasted potatoes. Caesar.

 

 

 

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Mitch Weinstein aka "weinoo"

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New England Fish Chowder - First cod poached in a mixture of water, salt pork, onion, bay leaf and thyme. After removing the fish, cooked the potatoes in the mixture, added milk with cornstarch to thicken and added the cod back to the chowder. Finished with crispy bacon and chives.

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7 hours ago, Honkman said:

New England Fish Chowder - First cod poached in a mixture of water, salt pork, onion, bay leaf and thyme. After removing the fish, cooked the potatoes in the mixture, added milk with cornstarch to thicken and added the cod back to the chowder. Finished with crispy bacon and chives.

 

 

Yum, I have not made fish chowder in a while.  I am surprised you wanted chowder yesterday.  It was so very hot!

 

Sandwich night: tomato, fresh mozzarella, and pesto

 

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Canada Day Dinner.

I worked yesterday but I asked Moe  before I left for work yesterday morning what he would like for dinner and he said Caesar Salad.
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He loves the Caesar Salad that I've been making  for him for almost 43 years.
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Homemade croutons and homemade dressing started with a coddled egg.
This Caesar also has Roquefort cheese as well as parmesan.
Recipe is from Pat Davis who had a cooking school in her home in Grand Rapids back in 1979.
I went to a few of her lessons. She studied with Simone Beck at Le Cordon Bleu .
I've been looking through some old cooking magazines and found a recipe that I thought sounded good in a 1998 Food and Wine.
I'm not a fan of scallops, but these scallops I could eat.
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Sweet Potato Scallops with caramelized onions.
Would definitely make these again.
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Served with grilled sirloin cap steaks and Caesar Salad. 
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Last night's dinner was marinated Turkey Tenderloin roasted for forty minutes and served with baked potato and steamed broccoli.

The turkey was so much better than the sum of its parts, absolutely delicious and juicy.  I'd never made turkey tenderloin before but will definitely be making it again and again.  I suspect the key to its success was the marinade.

Here's the recipe.

 

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Pasta salad with shrimp, roasted peppers, kalamata olives, a little feta. Used Barilla chickpea pasta.

 

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

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22 minutes ago, BeeZee said:

Pasta salad with shrimp, roasted peppers, kalamata olives, a little feta. Used Barilla chickpea pasta.

 

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Opinion on that chickpea pasta?  The pasta shelf t local market has been skimpy and for some reason half is taken up by fully stocked gluten free such as you mention.

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20 hours ago, weinoo said:

Just because Covid, can't stop eating (which means cooking). Meals this week included...

 

image.thumb.jpeg.05eddc4eb92653c6b6577bb0cfee9e68.jpeg

 

Cheese ravioli (Raffetto's frozen) in butter and parm, with peas.

 

image.thumb.jpeg.b426d47c6f4a2766561f683c17e58af7.jpeg

 

Ramen.

 

IMG_7193.thumb.jpeg.a57d1b33526e896e386ba1e9399ee037.jpeg

 

Japanese chicken curry.

 

IMG_7205.thumb.jpeg.5d2a20c46669ec5db83e486b993beee9.jpeg

 

NY State grass-fed strip steak. Horseradish pan sauce. Duck fat roasted potatoes. Caesar.

 

 

 

Good for you. When I was sick, the only thing I wanted was takeout (delivery).

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Breakfast on Wednesday night

 

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Thursday I did something fun.  I ordered a steamer pot from a place on Goldbelly.  Arrived still super cold with dry ice.  Comes in this pot :)

 

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Cheddar Bay biscuits to go with

 

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I have been so hungry for clams.  All of this was just perfect.  Ate all the clams and most of the shrimp.  A few legs were left.  I would do this again for sure.

 

Last night I did another Asian chicken salad with egg rolls, potstickers and some pork belly.

 

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@Shelby nice! Glad the steamer pot lived up to expectations. So the round darker bits are sausage?  I am panning to buy my yearly bagged Asian salad tomorrow. What is your go-to formula? 

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10 minutes ago, heidih said:

@Shelby nice! Glad the steamer pot lived up to expectations. So the round darker bits are sausage?  I am panning to buy my yearly bagged Asian salad tomorrow. What is your go-to formula? 

Yeah, sausage.  I don't remember what kind.   A little spicy.  Good.  No chunks of gristle.

 

I use the bag of dressing that comes in the Asian salad kit 😬

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Posted (edited)
1 hour ago, Shelby said:

Yeah, sausage.  I don't remember what kind.   A little spicy.  Good.  No chunks of gristle.

 

I use the bag of dressing that comes in the Asian salad kit 😬

Hey it is good and those packet=s of crunchy bits (if yours has them) - nice  I usually add some green or red onion and couple splashes of vinegar

Edited by heidih (log)
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6 minutes ago, heidih said:

Hey it is good and those packet=s of crunchy bits (if yours has them) - nice  I usually add some green or red onion and couple splashes of vinegar

It is good--I do the same.  And yeah, it comes with crispy wonton things.  Easy and good.

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3 hours ago, heidih said:

Opinion on that chickpea pasta?  The pasta shelf t local market has been skimpy and for some reason half is taken up by fully stocked gluten free such as you mention.

If you like whole wheat pasta, it has a certain simillarity. I have tried store brand once, Barilla is better. It does work better with the briny flavors than with milder ones, since the pasta retains a bit of the legume flavor. When you cook it, keep testing since I have found it takes a bit longer than the minimum rec on the package. I use it because of my husband being diabetic, the nutritional profile is better for him.

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

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8 minutes ago, BeeZee said:

If you like whole wheat pasta, it has a certain simillarity. I have tried store brand once, Barilla is better. It does work better with the briny flavors than with milder ones, since the pasta retains a bit of the legume flavor. When you cook it, keep testing since I have found it takes a bit longer than the minimum rec on the package. I use it because of my husband being diabetic, the nutritional profile is better for him.

Thanks - Barilla is the brand they had all the stock on, I never pay attention to recc'd times - I'm a tester. Years ago I got into a funny thing with whole wheat spaghetti, frenched green beans (mimic pasta),  pesto, and nice parm. 

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I'm always looking for easy cooks and this is one of them.

Puff pastry Mex style beef and potato empanada.

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16 hours ago, Shelby said:

Thursday I did something fun.  I ordered a steamer pot from a place on Goldbelly.

Now that looks amazing. 

We had an early flush of zucchini flowers starting early last week. A dozen a day so I took about half for a couple days. A month early this year. Used half cornmeal flour and panko zipped in the spice grinder a few pulses. Added the rest of the egg last minute. Plan to add a few whole eggs tomorrow and have over toast with avocado for brunch.

Quick pasta second course.

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Nephew is home for a month, so he got to pick the dinner menu.  We made hummus and falafel from Ottolenghi's Jerusalem, plus flatbread and a chopped salad.  My sister made the muhammara in the front of the picture.  The sauce on the falafel is a spicy tahini that I had in the fridge from making cauliflower shawarma a couple of weeks ago.

 

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^^gorgeous plate of food!

 

I had an odd dilemma last week. I had some salt cod soaking after a few changes of water. Thawed a fresh frozen fillet. Cod cakes. It was late Tuesday night when I poached the cod and potatoes. No eggs in the house. The mixture was way too wet. I've done that before. The mix with seasonings rest overnight in the fridge---form in the morning. A rest all day are usually perfect for dinner. They firm up but no way was this looking good. Went through all the thickening possibilities but chia seed to the rescue. (learned from those vegan people)

Neutral in flavor and does not need heat like corn starch. I added a tBsp of dry seed. Light toss. 

Plating was not pretty but so good we had them two nights in a row. I usually freeze 6 and often make 12 thawed on baby toasts for an app. 

These would have been a struggle and falling apart in the cast iron pan. A shame to add more firming fillers like bread crumbs or panko. Will definitely use chia seed again if I want to make tiny ones or anything that is too wet. I made a test slaw a couple weeks ago that formed a wet puddle in the bottom of the container. Chia has a natural gell coat as does basil seed when soaked. Hangs onto water to aid in germination. 

Vegans use chia as an egg replacement. 

A bit of chia in a wet salad or slaw might help the moisture/wet problem me thinks. 

 

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3 hours ago, heidih said:

@Annie_H I have serious painful zuke flower envy now!

This harvest makes no sense. Gardening is full of surprises. I was not prepared. I went back 4 years now and zucchini flowers are always the end of July here. Picked another two dozen this morning. 

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Grilled tuna (roasted pepper/kalamata relish), green beans (thanks for the idea, @heidih), multigrain pilaf.

 

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

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Brazilian style pizza (thicker dough with 50% hydration from Milk Street recipe) - we like the creative toppings on those Brazilian pizzas. Here with tomato sauce (made from grape tomatoes, olive oil and oregano), thinly sliced ham, pimento-filled olives, heart of palms, mozzarella, hard boiled egg and sautéed onions

 

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Pizza & Movie night …

 

Salami & mushrooms …

 

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Got our first three tomatoes today, soo …

 

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“Inverted“ pizza Margherita: buffalo Mozz with a healthy sprinkling of Parmigiano, three tomatoes and fresh bail, blitzed with oil and salt. I added more basil oil after taking the picture …

 

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Artichoke hearts & homemade Italian sausage …

 

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All enjoyed while watching Totoro. It never gets old …

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