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Dinner 2022

liuzhou

By liuzhou
in Cooking

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rotuts

rotuts

Posted
Posted

@gfweb 

 

excellent looking meal.

 

you'd you share the Rx for the apple cake ?

 

looks delicious .  would probably work w pecans 

 

as a sub for the walnuts ?

 

 

  • Like 1
Shelby

Shelby

Posted
Posted
55 minutes ago, Paul Bacino said:

Baked me up some stuff shell-Rigotta, Parm, Moz,  nutmeg/ topped with asiago

 

52385612113_77c3cd72be_z.jpg

 

The Final spread

 

52385802980_d82341e73f_z.jpg

That's my kind of meal.  Is the red sauce dressing for the salad or sauce for the pasta or?

 

 

Ronnie had set some chicken quarters out of the freezer for dinner last night.  I had planned on frying them until he also brought in a bag of duck livers, hearts and gizzards.  I HATE frying hearts.  No matter how much I dry them etc.  one always pops and gets oil everywhere --including all over me.  So, I pivoted to a new recipe that I had been wanting to try. Deviled Duck Hearts by Hank Shaw.  I figured it would work fine if I included the livers and gizzards.  I pressure cooked the gizzards for 45 mins. on High first.  Then I included them in the rest of the steps for the recipe.  This was a total keeper and one I hope to make when our hunter friend comes again.

 

thumbnail_IMG_3095.jpg.bc73d491830ffeb997912d76419be308.jpg

 

Still getting some garden tomatoes

 

thumbnail_IMG_3097.jpg.1d0395d6eefeaddcd42d34133359a3b8.jpg

 

Roasted potatoes and chicken and some fried okra on the side.

 

thumbnail_IMG_3096.jpg.d1dcc27ed254a33962168ca24946d2e0.jpg

 

 

  • Like 11
  • Delicious 3

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

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Anna N

Anna N

Posted
Posted
1 hour ago, Shelby said:

bag of duck livers, hearts and gizzards

I’ll take two orders to go of the devilled duck bits, please!

  • Like 4

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

CookBot

CookBot

Posted
Posted
9 hours ago, JoNorvelleWalker said:

This paella had such promise.  But the center 4.5 inches under the Paragon induction coil was burnt

 

At least the artichokes look fabulous!

 

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
2 hours ago, CookBot said:

 

At least the artichokes look fabulous!

 

 

They were.  From a jar.

 

  • Like 1
  • Haha 2

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Duvel

Duvel

Posted
Posted (edited)

It doesn’t look right, but it certainly tastes right … Tamago Sando (or Japanese egg salad sandwich).

 

2175E111-D9D4-4878-9762-D33736CBC993.thumb.jpeg.578461bb4a9298f8fb1f7612eee3090f.jpeg

 

Plus some pork dumplings with spicy oil 2h afterwards, because while the sandwich didn’t look like much, it really wasn’t much 😝 …

 

15FFA3FD-7550-4D17-A9A5-D0441D92BBED.thumb.jpeg.8f30411a5e879be1021e5466f2912e56.jpeg

Edited by Duvel (log)
  • Like 13
  • Delicious 2
  • Haha 2
Smithy

Smithy

Posted
Posted

"Write up what you did," he said.

"It was really wonderful," he said.

"Make sure you can repeat it," he said.

Then he went to bed, still not fully grasping that it was a use-up-stuff-in-the-fridge-and-freezer meal.

 

Still, it was good and worth trying to document.

 

Ingredients:

  • an ancient package of Pepperidge Farms Puff Pastry, moved this morning from the freezer to the refrigerator to thaw.
  • a jar of frozen egg whites, ditto.
  • a bunch of tomatoes, rescued from our container garden before tonight's freeze.
  • a red onion from a farmers' market, peeled and mandolined (safely) into thin slices.
  • balsamic vinegar, sugar and olive oil to assist that onion's caramelization.
  • sun-dried tomato paste.
  • a lone Polish sausage whose brethren had left us unimpressed, cut into quarter-coins.
  • chunks of mozzarella.
  • shreds of parmesan.

The onion slices went into medium-warm oil and I began to cook them down. 

While they cooked down, I tried to coax the badly-mistreated puff pastry into opening.

I stirred the onions and added balsamic vinegar and sugar to assist in their caramelization.

I went back to coaxing the puff pastry.

I stirred the onion/vinegar/sugar mixture; when I deemed it properly cooked down I removed it to a bowl.

I pried the puff pastry open. It broke into several pieces.

I loaded chopped tomatoes into the oil remaining from the onions, and began cooking them down with the assistance of tomato paste.

I shredded parmesan, and sliced mozzarella.

I loaded the puff pastry onto a sheet of parchment paper, and pasted its broken pieces together. I set the oven to 400F.

 

Ready! I brushed the pastry with the thawed egg white, then loaded it with about half the onion...then the tomatoes interspersed with the sausage chunks, then the rest of the onion. Into the oven it went for 20-30 minutes, then the cheese was added until it melted.

 

Success all around! We both liked it, a lot. I got rid of a package of old puff pastry, one lone Polish sausage, and part of a jar of egg whites. 

 

20220926_211100.jpg

 

He'll ask me to repeat it. I'll do my best, but I don't intend to keep puff pastry around for 10 months. Aside from that, the process wasn't difficult.

  • Like 6
  • Thanks 2
  • Delicious 1
  • Haha 6

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
49 minutes ago, Smithy said:

"Write up what you did," he said.

"It was really wonderful," he said.

"Make sure you can repeat it," he said.

Then he went to bed, still not fully grasping that it was a use-up-stuff-in-the-fridge-and-freezer meal.

 

Still, it was good and worth trying to document.

 

Ingredients:

  • an ancient package of Pepperidge Farms Puff Pastry, moved this morning from the freezer to the refrigerator to thaw.
  • a jar of frozen egg whites, ditto.
  • a bunch of tomatoes, rescued from our container garden before tonight's freeze.
  • a red onion from a farmers' market, peeled and mandolined (safely) into thin slices.
  • balsamic vinegar, sugar and olive oil to assist that onion's caramelization.
  • sun-dried tomato paste.
  • a lone Polish sausage whose brethren had left us unimpressed, cut into quarter-coins.
  • chunks of mozzarella.
  • shreds of parmesan.

The onion slices went into medium-warm oil and I began to cook them down. 

While they cooked down, I tried to coax the badly-mistreated puff pastry into opening.

I stirred the onions and added balsamic vinegar and sugar to assist in their caramelization.

I went back to coaxing the puff pastry.

I stirred the onion/vinegar/sugar mixture; when I deemed it properly cooked down I removed it to a bowl.

I pried the puff pastry open. It broke into several pieces.

I loaded chopped tomatoes into the oil remaining from the onions, and began cooking them down with the assistance of tomato paste.

I shredded parmesan, and sliced mozzarella.

I loaded the puff pastry onto a sheet of parchment paper, and pasted its broken pieces together. I set the oven to 400F.

 

Ready! I brushed the pastry with the thawed egg white, then loaded it with about half the onion...then the tomatoes interspersed with the sausage chunks, then the rest of the onion. Into the oven it went for 20-30 minutes, then the cheese was added until it melted.

 

Success all around! We both liked it, a lot. I got rid of a package of old puff pastry, one lone Polish sausage, and part of a jar of egg whites. 

 

20220926_211100.jpg

 

He'll ask me to repeat it. I'll do my best, but I don't intend to keep puff pastry around for 10 months. Aside from that, the process wasn't difficult.

 

I had Pepperidge Farm puff pastry in the freezer for probably twenty years.  I finally threw it out.  Had I only known I would have sent it to you.

 

  • Haha 8

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gulfporter

gulfporter

Posted
Posted

Sautéed pink oyster mushrooms over pasta.  Too bad they lose their pink color when cooked.

 

 

pink oysters.jpg

pinkoysterpasta.jpg

  • Like 11
  • Delicious 1
Ann_T

Ann_T

Posted
Posted
1834602178_RoastChickenDinnerSeptember26th20227.thumb.jpg.3a1527296166ccda241f47a9cb1aa799.jpg
Last night's dinner. Roast chicken dinner. Comfort food.
243554519_RoastChickenDinnerSeptember26th20225.thumb.jpg.d3a64f53f40c2594ad498c75973ed238.jpg
 
I had bought a 6 pound roast chicken and presalted it on Saturday.
Covered until Sunday night, and then uncovered and left it in the fridge to air dry until yesterday afternoon.
Moe took it out of the fridge a couple of hours before I got home from work for it to come to room temperature. He also had the oven at 500 F so it was ready for me to put the chicken in when I got home.
150284998_RoastChickenDinnerSeptember26th20228.thumb.jpg.4a72614883f19b3d32ddbd00b52d7df5.jpg
 
I made the dressing before leaving for work so it just had to go into the oven as well.
2013643626_RoastChickenDrippingsSeptember26th2022.thumb.jpg.f602b544151c90a9d56f94493cc2d273.jpg
1642644589_RoastChickenDrippingsSeptember26th20221.thumb.jpg.57b9eba696b48a777f5c4c75ec69dbcf.jpg
While the chicken rested, made the gravy
2131550963_RoastChickenDinnerSeptember26th20229.thumb.jpg.4029862fcfcea7b2d24d42824bb0fac3.jpg
with the drippings and cooked the vegetables.
 
Sides were mashed potatoes, rutabaga and steamed green beans.
Lots of gravy left for hot chicken sandwiches.
  • Like 9
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

kayb

kayb

Posted
Posted

Someday, I will remember to take pictures again. Dinner was pot roast and Lima beans. I came out of the freezer with a Pike’s peak roast, which is not my choice for pot roast, but I damn well wanted pot roast. It adapted right well.

  • Like 5

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Tropicalsenior

Tropicalsenior

Posted
Posted

Last night was kind of an international mishmash. I made @Duvel's Leberkäse and I was finally very happy with the result. Perfect texture and great taste.

1281978114_Leberkse.thumb.jpg.f4a303da2ae9d0bd255ee0a924d94be7.jpg

I served it with polenta, mushroom gravy, and popovers.

20220927_051853.thumb.jpg.652b003b8c408cd98ff8ec6120234731.jpg

With Greek bean salad with a balsamic dressing.

20220927_051802.thumb.jpg.8dfef3dbbf7be5838f7b369658e9235f.jpg

For dessert, I made a Mock Snitzbrote.

Snitzbrote.thumb.jpg.1ee3b517852a041d608e37ca55b73412.jpg

  • Like 11
  • Delicious 5
Paul Bacino

Paul Bacino

Posted
Posted

Sous Vide Alaskan Halibut from a patient ,  he said it was a big one so thick cut!!  127 for 45 min in Butter and milk

 

52384619840_c68a6d2c20_b.jpg

 

Made a lemon verbena/ shisho pesto with cashews 

 

52384191866_3efc50454f_b.jpg

 

with Roasted cauliflower mash/  mild red peppers and shisito's 

 

52384499989_cd734655a9_c.jpg

 

 

  • Like 9
  • Thanks 1
  • Delicious 4

Its good to have Morels

gulfporter

gulfporter

Posted
Posted

@Paul Bacino Beautiful cook on that halibut.  When we lived in AZ we got halibut from AK snowbirds....I found it difficult to cook without drying it out.  

  • Like 1
gulfporter

gulfporter

Posted
Posted
2 hours ago, Shelby said:

Did they taste like bacon?

 

The crispy bits sorta did.  But wouldn't most 'shrooms fried till crisp get that way??  Next time I have portobellos I will fry pieces until crisp and see.

  • Like 1
KennethT

KennethT

Posted
Posted
40 minutes ago, Paul Bacino said:

Sous Vide Alaskan Halibut from a patient ,  he said it was a big one so thick cut!!  127 for 45 min in Butter and milk

 

52384619840_c68a6d2c20_b.jpg

 

Made a lemon verbena/ shisho pesto with cashews 

 

52384191866_3efc50454f_b.jpg

 

with Roasted cauliflower mash/  mild red peppers and shisito's 

 

52384499989_cd734655a9_c.jpg

 

 

Where do you get fresh lemon verbena?  I don't think I've ever seen it before - I've always seen it dried.  Are the leaves tough?  Can you eat them without grinding them?

Ann_T

Ann_T

Posted
Posted

Halibut is my favourite fish. 

I was down to one piece in the freezer.

 

I placed an order on Sunday with  Walcan Seafood and my order was delivered this morning just before 8:30 AM.

246515100_WalcanSeafoodHalibutSeptember27th20223.thumb.jpg.45f4551eef81f279c44c1dd0329ccf90.jpg

Ten 113g (1/4 lb) and two 227g (1/2 lb) pieces. 

1745045842_WalcanSeafoodHalibutSeptember27th20225.thumb.jpg.958a6554d9633019b54ea8c007310d61.jpg

And very generous in their portion sizes. Each piece was at least 100g over.

 

1219762010_WalcanSeafoodHalibutSeptember27th20222.thumb.jpg.b920274f9bfaa498a5a2f6fbfb4a1594.jpg

 

  • Like 9
  • Delicious 1

Foodblog: Vancouver Island
Thibeault's Table -  Blog

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