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Dinner 2022


liuzhou
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This may be a little bit of an unusual paring but it worked for me.  Matzo balls in chicken stock finished with lemon zest, garlic chives and chili threads.  Served with roasted brussel sprouts with bacon and Villa Manadori aged balsamic vinegar.

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Another WW dinner, air fryer egg rolls and fried (brown) rice. You can't see the gloriously orange egg yolk of the local egg I scrambled into it, but the most beautiful egg we've had in a long while.

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Edited by MaryIsobel (log)
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11 minutes ago, mgaretz said:

Two recent dinners.

 

Sirloin steak, cooked SV then seared, served with baked potato and butter.

 

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Cabbage soup with chuck, tomatoes, onion, cabbage and carrots.  Made in the IP.

 

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This is pure comfort in a bowl.

 

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Yo-yo weather!
-30C yesterday then -1C today! It's 11:36 pm and it's -3. Makes for treacherous roads - black ice, and for part of the day, the TransCanada was closed. That's the stretch we have to drive tomorrow - another trip to Winnipeg for medical apptns.

Meanwhile, supper tonight was steamed whole pickerel with ginger, green onion, and cilantro. I get these whole dressed as well as fillets from a fisherman from Gimli, MB  - Lake Winnipeg. Have been coming to our city for several years, 3 times / year. I always stock up. Whole or 1 lb fillet baby pickerel is $10.00.
 

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Eaten with stir-fried beansprouts and char siu, and jasmine rice

 

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Dejah

www.hillmanweb.com

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Barley flavored with pomegranate molasses, cinnamon, cumin, chopped pistachios and golden raisins, topped with sautéed red onions, orange pepper and kale, and broiled eggplant marinated in mint and garlic.  Plus some feta cheese, cilantro and pomegranate seeds.  

 

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7 minutes ago, KennethT said:

Sichuan twice cooked mahi mahi

 

 

 

I doubt there is anyone in Sichuan knows what mahi mahi is! I'm not sure I know! 😂

 

But it sure sounds interesting. I have eaten double-cooked fish, but it was always freshwater fish. But then I love fish - cooked or not!

 

I'd love to see your recipe.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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42 minutes ago, liuzhou said:

 

I doubt there is anyone in Sichuan knows what mahi mahi is! I'm not sure I know! 😂

 

But it sure sounds interesting. I have eaten double-cooked fish, but it was always freshwater fish. But then I love fish - cooked or not!

 

I'd love to see your recipe.

I'm pretty sure that no one in Sichuan knows what mahi mahi is!!!  But I really like it - it's firm and meaty but flakes and stays juicy, and it's pretty affordable as wild caught fish around here usually isn't.  I'll put the 'recipe' in RecipEgullet - although I don't usually use a recipe for stuff like this - just a rough framework - it's actually quite similar to a mapo tofu, but with less liquid and doesn't need thickening.

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2 hours ago, liamsaunt said:

Barley flavored with pomegranate molasses, cinnamon, cumin, chopped pistachios and golden raisins, topped with sautéed red onions, orange pepper and kale, and broiled eggplant marinated in mint and garlic.  Plus some feta cheese, cilantro and pomegranate seeds.  

 

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Love the flavors. I am also a fan  of zucchini w/ mint and garlic.   do the Melissa Clark (as taught by one of her mothers in law (Italian). 1/8" slices, tossed with olive oil and salt and then broiled till begins to brown. Then toss with mint and minced garlic. Sometimes I mix basil and mint or just use basil. Also nice with some yogurt mixed in.

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When it's bonechillingly cold, and you're frustrated with trying to work because no one will return your phone calls, you revert to comfort food. White beans, cornbread, kraut and cocktail weenies.

 

And wine.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Smoked salmon, salami, Parmesan, chicken liver parfait.  Served with toast.  Should be in snacking while eGulleting thread but tonight it was dinner.

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Mozzarella stuffed chicken milanese with salad and homemade focaccia. I used the edges of the focaccia loaf to make the crumbs for the chicken and it came out especially crispy.

 

 

 

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Continuing my pre-Chinese New Year clearance, tonight's dinner was a sort of leftover bánh mì or three. Made with homemade chicken liver pâté and roasted rabbit meat, plus the usual accompaniments. No pictures, sorry.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Homemade tortillas (I added a pinch of turmeric for bright color). Roasted butternut squash, black beans, cheese. Sauce of rehydrated chipotle, coriander seeds, cumin, lime and a hint of cinnamon. Sour cream. Quickly pickled cabbage slaw.

 

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~ Shai N.

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Soup of celery, fennel, chard. With dried Persian limes, turmeric, baharat, dill, dried mint, coriander, cumin, chili, lemon, some sugar to balance the acidity. Chickpeas, brown rice dumplings.

 

 

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~ Shai N.

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6 hours ago, liuzhou said:

Continuing my pre-Chinese New Year clearance, tonight's dinner was a sort of leftover bánh mì or three. Made with homemade chicken liver pâté and roasted rabbit meat, plus the usual accompaniments. No pictures, sorry.

NYTimes has had many LunarNewYear recipes featured recently. Looking forward to trying some new things next week. 

NYTimes Nonya Hokkien Stir-Fried Noodles

Not possible to post the entire e-mail menu of recipes...

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Roasted a pasture raised chicken Wednesday---storm prep. Usually a Sunday meal. Chard and collards. Smashed potatoes. Extra credit a frozen packet of wild rice stuffing from the holidays. Then a stock from the carcass. Last night a chicken and wild rice veg ginger soup. 

5 pints of chicken soup for the freezer and 4 1/2 pints of stock. 

Storm prep, check, done. Lots of choices if we lose power. Pantry and freezer good. Stuffed. My stupid odd grain obsession I just want a good white basmati or anything simple. Nada. Lots of noodle choices so that is good. A bag of 'sticky rice'. 

 

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