Dinner 2022

[Smithy]

2 minutes ago, chefmd said:

Dry aged strip steak with sautéed red cabbage.  DH started to cut it before I took the picture.

That's called the "money shot".

 

[Captain]

Cooked up a Paella for mum's 75th B'day out on the Kamado.

No sea food as some had allergies but mum and I scoffed down a dozen oysters and some prawns.  I would like to add I was successful with a slight crunchy/crispy bottom.

Popped a loaf in for a few minutes for some warmth and crunch.

[chefmd]

Jumbo lump crabmeat gently mixed with Mayo, cream, and salt.  Topped with bread crumbs.  Sunday indulgence.

[BeeZee]

Panko crusted tilapia, creamed spinach, garlic-herb “Right Rice” (atoning for last night’s carb laden dinner). Managed to hit the timing perfectly on the fish to get crispy brown topping while keeping the filet moist.

[Dante]

Bacon cheeseburger on brioche bun with pepper jack cheese and home-made pickles. Side of (not home made) tater tots.

[Dante]

Tofu teriyaki with Swiss chard and chayote over farro

[Dante]

Cauliflower, mushroom, and carrot pot pie with home-made biscuit crust with black olives.

[Dante]

 

My first attempt at making lasagna with home-made noodles. Layers of cheese, sauce, peppers, onions, mushrooms, and a lemon juice/tahini sauce.

[KennethT]

Ending our weekend in Singapore (at home)... ayam buah keluak - without the keluak....  the whole apartment now smells like shrimp paste!!!

 

[heidih]

34 minutes ago, Dante said:

 

My first attempt at making lasagna with home-made noodles. Layers of cheese, sauce, peppers, onions, mushrooms, and a lemon juice/tahini sauce.

Interesting twist with the sauce Was there an inspiration?

[Dante]

1 hour ago, heidih said:

Interesting twist with the sauce Was there an inspiration?

 

Vegan Black Metal Chef's lasagna recipe it where I first saw the idea. It's become a standard for my lasagnas since then no matter what kind- there's an interesting alchemy between it and tomato sauce that just works for me. 

[btbyrd]

Snow day pot roast.

 

 

[JoNorvelleWalker]

55 minutes ago, btbyrd said:

Snow day pot roast.

 

 

 

I don't see the roast.  Nor the pot.

 

 

[liuzhou]

50 minutes ago, JoNorvelleWalker said:

 

I don't see the roast.  Nor the pot.

 

 

 

Or the snow.

[Honkman]

As so often the least photogenic dishes are often the best tasting ones - veal stew with blanched asparagus and shiitake mushrooms and two sauces (veal jus roti and asparagus puree) served over spaetzle

 

[MetsFan5]

7 hours ago, Dante said:

 

My first attempt at making lasagna with home-made noodles. Layers of cheese, sauce, peppers, onions, mushrooms, and a lemon juice/tahini sauce.

Tahini in a lasagna!? Blasphemy! 

[cteavin]

Me? Sweet and Sour tofu ball stir-fry and the same tofu balls skewered on rice. Super delicious. If you want to see the recipe, it's on my channel at 'Made By You and I" on YouTube. 

[liuzhou]

Slow cooked pork ribs stir-fried with with garlic, ginger, doubanjiang, soy sauce, Chinese celery, scallions and Shaoxing wine. Served with rice and celery leaves.

 

 

 

Edited January 17 by liuzhou (log)

[btbyrd]

8 hours ago, JoNorvelleWalker said:

 

I don't see the roast.  Nor the pot.

 

 

 

7 hours ago, liuzhou said:

 

Or the snow.

 

Here you go:

 

[TicTac]

SNOW?!  I still see green stuff!!

 

This be snow…

[Raamo]

Saturday dinner.  Berkshire pork w/ fried potatoes.

 

 

Cooked the pork chop sous-vide for 1 hour at 140f.  Browned in duck fat which was used to cook the potatoes.  This is really the only pork chop I'll eat - so good.

 

Sunday Dinner:

 

Chicken Provencal that I mentioned last weekend, needed specific olives that I had to order online:

 

 

Flavor is amazing.  I'm not a big thigh fan.. so the other 2 I ground up and we'll try this next weekend with chicken meatballs in this amazing sauce.  Possibly with polenta instead of rice (another suggested accompaniment)   This is out of the 15 year America's test Kitchen cookbook.

 

 

 

Edited January 17 by Raamo
of not for (log)

[rotuts]

@Raamo 

 

why only one hour on that ( loin ? )

 

chop ?   is it tender enough for you @ 1 hour ?

 

have you tried longer re tenderness ?

Edited January 17 by rotuts (log)

[Raamo]

19 minutes ago, rotuts said:

@Raamo 

 

why only one hour on that ( loin ? )

 

chip ?   is it tender enough for you @ 1 hour ?

 

have you tried longer re tenderness ?

 

Kenji has tested, 1 hour is enough: https://www.seriouseats.com/sous-vide-pork-chops-recipe

 

I don't want it too tender.

[Ann_T]

A few meals from this past week. Only cooking if I feel like it, otherwise, we are having simple meals like sandwiches and soup.

Baked bread last night. Dough was started 24 hours before and left out of the counter for a long slow fermentation.

Parmesan Crusted halibut

with oven roasted potato wedges,

Grilled New York Strip steak big enough for two to share

and hard shell tacos.

 

Edited January 17 by Ann_T (log)

[Annie_H]

^Gorgeous Ann. I'm thrilled you are up to cooking with some supervised help. Letting the dough hook on the mixer handling the heavy work and on-line ordering is getting more satisfying.  Nice that options exist even if shopping in person was your passion as mine used to be. 

I'm getting better produce straight from the warehouses. Or I suppose they call them transfer stations.