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Dinner 2022

liuzhou

By liuzhou
in Cooking

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Shelby

Shelby

Posted
Posted

Good morning from Shelby's House of Covid 🙃.  Ronnie is slowly getting better....I should be feeling better by Christmas Day--I'm a few days behind him.  I've been making mostly breakfast or something equally as easy for dinners. However, my mom started a tradition a long time ago of making soup for the first day of winter.  So, chicken and noodles it was for us.

 

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Last night I made Canadian bacon and mushroom pizza with a salad.  After having like a 3 hour nap lol.

 

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First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

FauxPas

FauxPas

Posted
Posted
16 hours ago, MaryIsobel said:

I'd love your recipe for adobo. There are so many variations if one just does a search.

 

 

I don't use a recipe anymore, but this one is similar to what I usually do. I use pork shoulder steaks, usually use more vinegar than soy sauce and brown sugar instead of white, which I add at the end of cooking. My total cooking time is usually only about an hour, I don't even bother covering the pan at times but just let it gently simmer and turn it every 15 mins or so. It's a simple dish, but there really are a lot of variations! 🙂

 

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FauxPas

FauxPas

Posted
Posted (edited)
5 minutes ago, Tropicalsenior said:

The recipe sounds good and with your adaptations it sounds even better. It does have two teaspoons of sugar at the end that it does not account for. Do you put in additional sugar or just ignore the discrepancy?

In that recipe, the sugar goes in with all the other ingredients at the start of braising, right after browning the meat. I put it in toward the end of cooking because it's easier to judge the amount required at that point. I add sugar 'to taste', I'm sure you know what I mean!  🙂

 

Edited by FauxPas (log)
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Duvel

Duvel

Posted
Posted

Started my Christmas holidays with a visit to my parents, my sister and BIL joined as well … Duvels time to shine 🤗

 

Starters: Foie gras on pain d'épices …

 

C272BC5C-3FEA-4920-B0BD-9B2FAA2D61AF.thumb.jpeg.d0b48880a9cd60085ce448060f95ea1a.jpeg

 

… and pigeon pâté (from Strasbourg) with black truffles and Sauternes jelly.

 

A4F26B75-19E7-4872-BA61-6CEA46E583E1.thumb.jpeg.63b9c853afc642dbd1bc3e9d04dc2f64.jpeg

 

Venison ragout with wild mushrooms, Knödel, red cabbages, sour cream and pears with lingonberry jam …

 

401BCB42-B9AE-4D23-99C6-66B48EAF858A.thumb.jpeg.323ec9e1afcd7ce714ccc9ef020dcc90.jpeg

 

A nice Balearic red to go with …

 

D0BAB4C0-09B4-4F1B-869F-FB1C3EFE3EC0.thumb.jpeg.200aadbbe57af014ab141733794b83ad.jpeg

 

And for dessert some orange mousse with Grand Marnier.

 

A0EED7BF-CB08-4290-97FF-01353756E954.thumb.jpeg.6dc3e65d3f4116af736865d4ff27842e.jpeg

 

Everyone was very full and very happy 🥳 !

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rotuts

rotuts

Posted
Posted

@Duvel  

 

pleased to se the F.G.

 

is generously cut. 

 

as was the P.P. fr S 

 

the main plate :

 

looks excellent !

 

and  Grand Marnier. 

 

it speaks fo itself 

 

Cheers to all the Duvels !

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heidih

heidih

Posted
Posted

Beautiful spread @Duvel Did you make the pain d'epices? Seems you have access to great products. I've not had a good mousse in a while. I saw Grand Marnier and went to chocolate. Have you ever used Sabra in desserts. Israeli orange chocolate liqueur

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rotuts

rotuts

Posted
Posted

@Shelby

 

add some of that 

 

P.P.f S.

 

good luck w that Jelly !

 

you certainly have the ragout covered 

 

and the red cabbage .!

  • Like 1
Duvel

Duvel

Posted
Posted
3 hours ago, heidih said:

Beautiful spread @Duvel Did you make the pain d'epices? Seems you have access to great products. I've not had a good mousse in a while. I saw Grand Marnier and went to chocolate. Have you ever used Sabra in desserts. Israeli orange chocolate liqueur


The pain d'épices comes from a recent trip to Belgium. I have made it once, so I know my limits 😉

 

Thanks for pointing me to Sabra - I haven’t had that one, so I‘ll be on the lookout. Grand Marnier is my „go to“, as it is one of the few liquors my parents stock …

  • Like 3
heidih

heidih

Posted
Posted
49 minutes ago, Duvel said:

Thanks for pointing me to Sabra - I haven’t had that one, so I‘ll be on the lookout. Grand Marnier is my „go to“, as it is one of the few liquors my parents stock …

I have only used it in cooking - not for sipping. I am easily seduced by glass bottles which also explains the Slivovitz brandy and Maraska Cherry wine I used to have in my pantry  https://www.seriouseats.com/what-is-slivovitz-best-brands-plum-brandy-marska-navip-rudolf-jelinek  https://www.idrinkkosher.com/wines/Maraska-Cherry-Wine-w2933459dv?

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Ann_T

Ann_T

Posted
Posted
I made the Chile Sauce today, that Moe likes to have with his Christmas Eve Tourtiere.
771364891_ChileSauceDecember23rd20221.thumb.jpg.38a481643a310ab0a64420c7c285b2b3.jpg
Processed 6 small jars in a hot water bath. And there is enough left over to have with dinner tonight.
It has been our tradition for close to 50 years to have Tourtiere on Christmas Eve,
but when Moe knew I was making the chile sauce today he kind of suggested that maybe I could make the pie today too.
So I guess we are deviating from tradition tonight.
Actually we broke tradition last year as well. Not by choice.
It was a year ago today that I was in the car accident and wasn't able to make Christmas eve dinner.
I finally got around to making Moe a Tourtiere mid January.
 
  475025279_TourtiereDecember23rd2022.thumb.jpg.7fca59e1946c6c83b1312f741dfdadb0.jpg
I kept it simple tonight  and we had fries with the Tourtiere. 
I had gravy on mine and
1523135791_TourtiereDecember23rd20224.thumb.jpg.9c83dc6d1974fde65c2af5689a0000a7.jpg
 
Moe had gravy and the chile sauce. 
 
Now I just have to figure out what I want to make for Christmas Eve dinner.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

heidih

heidih

Posted
Posted (edited)
26 minutes ago, Ann_T said:
I made the Chile Sauce today, that Moe likes to have with his Christmas Eve Tourtiere.
771364891_ChileSauceDecember23rd20221.thumb.jpg.38a481643a310ab0a64420c7c285b2b3.jpg
Processed 6 small jars in a hot water bath. And there is enough left over to have with dinner tonight.
It has been our tradition for close to 50 years to have Tourtiere on Christmas Eve,
but when Moe knew I was making the chile sauce today he kind of suggested that maybe I could make the pie today too.
So I guess we are deviating from tradition tonight.
Actually we broke tradition last year as well. Not by choice.
It was a year ago today that I was in the car accident and wasn't able to make Christmas eve dinner.
I finally got around to making Moe a Tourtiere mid January.
 
  475025279_TourtiereDecember23rd2022.thumb.jpg.7fca59e1946c6c83b1312f741dfdadb0.jpg
I kept it simple tonight  and we had fries with the Tourtiere. 
I had gravy on mine and
1523135791_TourtiereDecember23rd20224.thumb.jpg.9c83dc6d1974fde65c2af5689a0000a7.jpg
 
Moe had gravy and the chile sauce. 
 
Now I just have to figure out what I want to make for Christmas Eve dinner.

Lovely meal as always. I have only had tourtiere once from  a Canadian across the street neighbor. Certainly a filling dish but tasty. We'd bonded over our tomato growing efforts well and there was the FBI visit bout his security clearance...

 

I must commend you on your recovery from that horrific accident. I am sure it took a lot of effort.

 

Happy Holidays..

Edited by heidih (log)
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Honkman

Honkman

Posted
Posted

Thai-inspired fish curry with cod in a sauce made from yellow curry paste, ginger, garlic, chili, some cumin, coriander and turmeric, tomato paste, tomato passata, vegetable broth and coconut milk. Served with peas, carrots and sugar snap peas and rice

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Two Foodies - One Journey
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I made a batch of Momofuku ranch to go with the fourth dinner from a lovely sous vide pork loin.  Brussels' sprouts and sweet potato on the side.  Milk and oatmeal-walnut cookies to finish.

 

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

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

Dejah

Dejah

Posted
Posted

Beef kidneys have been in short supply all over this small city! Finally, a small meat store, Tender Cuts, got a shipment in on Wed. I grabbed 3 and used 2 to make a Steak and Kidney pie for us, and 2 for a friend for Christmas. Ray's the only one in his family who enjoys this, so he can eat one and put the other in the freezer.

 

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Dec 21 is Winter Solstice, and冬至 (dōngzhì) in China. My Mom always made tang yuen, the savoury version. That was one of her favourite dishes. I felt her hands guiding mine as I made the glutinous rice dumplings, cut up the daikon, etc. I had these lovely dried whole shrimp, a gift from my sister in Vancouver, some lap cheung, and "fresh" shrimp. Love to dip the dumplings in a  mixture of soy sauce, chili oil, and black pepper. Those dumplings really stick to your ribs!

                     

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When I picked up the beef kidneys, I spied a boneless lamb shoulder. That lamb followed me home and into my oven for a low and slow roast. It was marinated with whole grain dijon mustard and fresh rosemary.                                                    

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Used the leftover lamb to make Scotch Broth for lunch tomorrow!
 

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Dejah

www.hillmanweb.com

Anna N

Anna N

Posted
Posted

Oh, my Lord, @Dejah, it’s just before 3 AM and I am staring at the photos of your food and drooling all over my iPad. 

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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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&roid

&roid

Posted
Posted (edited)
11 hours ago, Duvel said:

Started my Christmas holidays with a visit to my parents, my sister and BIL joined as well … Duvels time to shine 🤗

 

Starters: Foie gras on pain d'épices …

 

C272BC5C-3FEA-4920-B0BD-9B2FAA2D61AF.thumb.jpeg.d0b48880a9cd60085ce448060f95ea1a.jpeg

 

… and pigeon pâté (from Strasbourg) with black truffles and Sauternes jelly.

 

A4F26B75-19E7-4872-BA61-6CEA46E583E1.thumb.jpeg.63b9c853afc642dbd1bc3e9d04dc2f64.jpeg

 

Venison ragout with wild mushrooms, Knödel, red cabbages, sour cream and pears with lingonberry jam …

 

401BCB42-B9AE-4D23-99C6-66B48EAF858A.thumb.jpeg.323ec9e1afcd7ce714ccc9ef020dcc90.jpeg

 

A nice Balearic red to go with …

 

D0BAB4C0-09B4-4F1B-869F-FB1C3EFE3EC0.thumb.jpeg.200aadbbe57af014ab141733794b83ad.jpeg

 

And for dessert some orange mousse with Grand Marnier.

 

A0EED7BF-CB08-4290-97FF-01353756E954.thumb.jpeg.6dc3e65d3f4116af736865d4ff27842e.jpeg

 

Everyone was very full and very happy 🥳 !


@Duvel, beautiful looking spread - where to even start! That foie looks perfect and I bet is gorgeous with the pain depices. 
 

Sauternes jelly? Yes please!
 

The main looks right up my street - proper wintery fare, the sour cream seems a great addition. 
 

Tell us more about the Balearic red though - which island/grape? Not sure I’ve had much wine from this part of the world. 
 

You have a very lucky family - happy Christmas!

Edited by &roid (log)
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Norm Matthews

Norm Matthews

Posted
Posted

I had not pre-planned anything except to stock up on enough food to get by if we got froze in for the next few days.  I got stuff to make chili fot hot dogs which we had for lunch today.  I also got a rib roast and a ham. i cooked the ham for dinner and while it was cooking I looked around for something to go with it and only found some canned green beans left unused for Thanksgiving.  They tasted pretty bland so I added a couple spoonfuls of cream of mushroom soup, a sprinkle of onion soup powder and a few croutons and heated them in the  oven with the ham.  I tossed a salad to finish it all off.  I will probably do the rib roast tomorrow and we will have around a week of leftover.

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http://normmatthews.blogspot.com/

BeeZee

BeeZee

Posted
Posted

My husband requested roast beef, cooked it today and have two more dinners leftover for him. He prefers his beef not too rare, he was happy with this. We had baked yams and steamed broccolini (I had some vegan meatballs). 

 

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

Raamo

Raamo

Posted
Posted

Tonight it's Salsa All'Amatriciana from one of Giada de Laurentiis cookbooks.

 

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We had pancetta from making another dish from the food lab that I didn't care for.

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Dejah

Dejah

Posted
Posted (edited)

Hope everyone is having a lovely Christmas eve / day with family and friends.

Just the two of us tonight. I had picked up a .5 kg marinated AAA rib eye steak at Safeway. It was $10.00 off a $25.00 piece of meat.

Tossed onto a cold cast iron, then finished in the oven.
I had an Express order from Superstore. I had ordered a 10 lb bag of taters, and got a 20lb bag! Took most to the son's and I kept a few and make scalloped taters. Carrots and sauteed pea shoots added colour and veg requirement;-)

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Dessert was small slice of mincemeat pie from the 6" pie I made yesterday, with vanilla ice-cream!

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Edited by Dejah (log)
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Dejah

www.hillmanweb.com

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