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Dinner 2022


liuzhou
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4 hours ago, weinoo said:

Digging through the freezer, I'd found a package of Wagyu beef short ribs (from Regalis). Marinated for a few hours in soy, dark soy, sesame oil, garlic, vinegar, scallions, etc.  Cranked up the broiler, which actually works well in our range...

 

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3 minutes a side and done.

 

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Served with rice and stir-fried Szechuan style (hot & sour) cabbage. Damn - these were good.

 

Do you have a recipe for the cabbage?

 

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

 

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Bit of a Georgian inspired dinner tonight …

 

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The Kharcho, prepared already yesterday and rewarmed, which improved the already pretty tasty dish …

 

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Accompanied by Nigvziani Badrijni, or eggplant rolls filled with a kind of walnut-garlic pesto …

 

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And a Khachapuri, with plenty of cheese, including this lovely brined sheep cheese I recently discovered …

 

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I will post the recipe for the Kharcho tomorrow in RecipeGullet, @Tropicalsenior. After dinner, my night cap (and the new episode of The Witcher) is waiting 🙏 …

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@Duvel 

 

do delicious looking , flavor full

 

and so ' Gathering '   

 

new word for me

 

then there is this :

 

''' As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index,"  

 

Wiki

 

now , ente nous :

 

who got the egg ?

 

I would have politely waited for it 

 

with in reason 

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5 minutes ago, rotuts said:

who got the egg ?

 

I would have politely waited for it 


Hahaha - not in my family. I offered a piece with half of the egg to my wife. When I cut it, the little one saw the yolk was still liquid, got excited and so the other half went to him …

 

But (and not pictured): I made two Khachapuris 😝

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@Duvel oh that brined sheep cheese is talking to me. I realized the other day what your tablecloth reminds me of. The spinning wheel the chocolatier uses to assess chocolate customer tastes in the movie Chocolat.

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@Norm Matthews – I’m a Southern girl so soup can cooking doesn’t bother me in the least😄!  I’d actually love to know your process for that gravy, if you don’t mind sharing.

 

@Duvel – you are killing me with the khachapuri.  I’ve just sent a message to the best bakery in town to ask if they ever make it.

 

Last night we were trying to go to a Pho place that Jessica had heard good things about, but they were closed.  So, since we were in the neighborhood, we went to a Chinese restaurant called Full Kee for the first time in more than 20 years.  Not sure why we ever stopped coming – it has been one of the most lauded Chinese restaurants in Richmond for years.  I’m guessing that when we moved across town, our old favorite was so close that it just became “our place”.  Crab Rangoon, an egg roll, and hot and sour soup:

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Greaseless and crisp – and they actually had discernable crab!  Very good.

 

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As perfectly grease-free and crispy as the Rangoons, but not my holy grail of the egg rolls of my youth - the old-school Chinese American ones with tiny shrimp, juliennes of roast pork and very dark, crisp cabbage. 

 

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This is kind of our litmus test for Chinese restaurants.  If it is good and white-peppery with the right amount of vegetables, we feel like we can trust the other things on the menu.  Maybe a flawed test, but it’s worked for us thus far. 

 

Mr. Kim had the Beef Peking style:

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Probably not as spicy as he was hoping, because it was fine for me.  Very flavorful and incredibly tender.  He said the mushrooms and broccoli were perfect (meaning the broccoli was crunchy🤢😄).

 

I had the Roast Pork w/ Snow Peas:

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Really tasty sauce and meltingly tender pork.  And nicely crisp veggies.  Weirdo me hates crunchy broccoli, but loves crisp/tender carrots, snow peas, and bamboo shoots!

 

Jessica had the Shrimp and Fried Bean Curd w/ Golden Mushroom Casserole:

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Pretty sure that this was not what she was expecting.  There was a lot of bean curd, and the sauce was very light, so it didn’t really have a chance to soak up much flavor.  There was also a lot of cabbage, which is also not strongly flavored.  The shrimp, however, was perfectly cooked and delicious. 

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55 minutes ago, Kim Shook said:

@Norm Matthews – I’m a Southern girl so soup can cooking doesn’t bother me in the least😄!  I’d actually love to know your process for that gravy, if you don’t mind sharing.

Your dinner looks great.  Here is a list of ingredients in the recipe.  The whole recipe is here:  http://normmatthews.blogspot.com/:  I almost always try to have all the recipes there.

3 eggs, lightly beaten 

3 tablespoons mil

1 ½ cups Italian seasoned bread crumbs

½ cup grated Parmesan cheese 

2 tablespoons dried parsley

2 tablespoons olive oil

4 cloves garlic, peeled and chopped

4 pork chops

 

 

 

 

 

 

 

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Pasta with a pesto of fire-roasted peppers and toasted walnuts. Dollops of ricotta with nutmeg. Roasted eggplant cubes, chopped walnuts, basil and pecorino.

 

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~ Shai N.

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My niece came home from college for the weekend to have some home-cooked food and watch a couple of the Oscar-nominated movies that are available for streaming, so we are doing some of her favorites.   Last night: miso salmon udon soup with spinach, pea shoots, and shiitake mushrooms (no dreaded mushrooms in hers)

 

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Movie: Belfast.  The dinner and the movie got a thumbs up from all of us. 

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44 minutes ago, weinoo said:

 

Is it like a feta?


Yes. But made exclusively  from fatty sheep’s milk. It is rich, savory, tangy - a very nice derivative …

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On 2/18/2022 at 1:53 PM, JoNorvelleWalker said:

 

Do you have a recipe for the cabbage?

 

Pretty simple - hand tear or cut up cabbage - I used half a head of regular (organically grown) cabbage. About a pound+.

 

Garlic, ginger, scallions into the hot wok/pan. Seasonings were about 2 T chicken stock, 1.5 tsp. soy, 1.5 tsps. black vinegar, 1/2 tsp. sugar. Couple shakes of some Szechuan chili pepper.  Add cabbage, add seasonings, cover for about 2 minutes. Taste. I like to uncover and let the liquid reduce and I don't thicken for this.  Barring any of that, I imagine you could just sauté the cabbage and finish it with a few teaspoons of everyone's favorite chili crisp stuff.

 

Mala Market is my favorite for many of the ingredients. I find their stuff to be nice, fresh, and of high quality. Albeit expensiver.

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Mitch Weinstein aka "weinoo"

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Roasted a turkey a couple of days ago and still had one breast left and lots of gravy.
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Made hot turkey sandwiches for dinner last night.
That was the end of this turkey.  I think I did pretty good considering I'm the one that hates leftovers. 
 
We had a traditional turkey dinner, three cold turkey sandwiches with cold dressing and the legs and carcass went into making broth and a pot of soup.
All gone.
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Niece requested dinner #2.  I baked a pan of fluffy dinner rolls.  All the extras will go back to school with her.

 

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Roasted beef tenderloin, twice baked potato, and carrots.  I thought about making turnips too but decided it would be too much food.  I kind of regretted that decision when my sister and I sat down to our dinner of potato and carrots!  🙃

 

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I do like turkey but only once in awhile.  Dealing with a whole bird even if it is a small 12-14 lb bird is something I am not prepared to do these days.  This Christmas I bought two whole turkey legs and cooked them on a pile of my favourite stuffing. There was enough meat and trimmings for two meals and that was perfect for the two of us.  It was probably a bit more costly to do it that way.

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