Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2022

liuzhou

By liuzhou
in Cooking

 Share

Recommended Posts

Ann_T

Ann_T

Posted
Posted

I wasn't hungry Monday  night so  I made Moe a Caprese Salad with grilled prawns.

 

643141899_CapreseSaladwithGrilledPrawnsApril11th20225.thumb.jpg.1a2577f3016b751d4c13709e87e596ff.jpg

While I made the salad, the Prawns marinated in garlic, olive oil

fresh squeezed lemon juice, salt, pepper and hot red pepper flakes.

 

We haven't had a traditional roast chicken dinner since before the accident.

12941062_RoastChickenDinnerApril12th20221.thumb.jpg.d304d457390a873e072f6f650a2c383c.jpg

Was craving mashed potatoes and gravy.

 

 

 

  • Like 13
  • Delicious 8

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Kerala

Kerala

Posted
Posted (edited)

I just went nuts. Linguine with bacon, pancetta, parmigiano reggiano, pecorino romano, and too few eggs. IMG_20220413_203151.thumb.jpg.83881329631a6d1305f20a1ede49c9df.jpgSince I had too few eggs I added cream. Having gone so far I went full English and added peas. Madness. No idea what you'd call it apart from an abomination. Tasted damn good though!

Oh, ground black pepper too, of course!

Edited by Kerala
Black pepper (log)
  • Like 9
  • Delicious 2
  • Haha 3
Annie_H

Annie_H

Posted
Posted
55 minutes ago, Kerala said:

Having gone so far I went full English and added peas.

Looks really good. I love peas. I'd have a whole bag for lunch or any meal if I could find them. Winter months I always have peas, limas, shelled edamame, and spinach in the freezer. The peas must have not come in that big Thanksgiving order. Overlooked it I suppose. Very few places it could hide. 

 

Made a small lasagna Sunday, then lunches, then again Monday night---so not that small. Trying to not make any freezer meals this time of year. Just stocks and a few soups. Farm share meats. 

Cleaning the crisper using greens and a mushroom layer. 

 

 

Screen Shot 2022-04-13 at 3.44.52 PM.png

  • Like 11
Kerala

Kerala

Posted
Posted
On 4/11/2022 at 4:01 AM, Honkman said:

Duck ragu with pasta (duck ragu made from duck legs braised with carrots, celery, onions, garlic, lots of anchovies, tomato paste, red wine, red wine vinegar, juniper berries and chicken broth)

C96A9A51-2C46-4E2A-B545-7A97FCD7CB29.thumb.jpeg.7a465e521cfb2f1a88bc7f04fd9fe0cb.jpeg

Thanks for the link above, @Honkman

especially as duck legs are often on discount here in the UK. Anchovies, always in the cupboard. I even have juniper berries in the drawer! I'm looking forward to this!

Ann_T

Ann_T

Posted
Posted
I think I'm getting the hang of the Ooni.
 
Started a biga on Monday morning and made the dough before bed. It went into the fridge until today.
 
Divided the dough into a number of balls.
Three at 275 to 300g, one at 450g for Matt (he will bake his in the regular oven tomorrow) and I had enough leftover for a small ball.
880358789_PepperoniandmushroomApril13th20221.thumb.jpg.58bb29c91228c44f6992efc1eeec2ea3.jpg
I kept out one of the 275g balls plus the little one and
1314824715_PepperoniandmushroomApril13th2022.thumb.jpg.ce67548cf06581ba82836ca159895daa.jpg
baked a pepperoni and mushroom pizza for Moe and I to share
865236011_PizzaMargheritaApril13th2022.thumb.jpg.f772aed2c0b939f649c6a8f3505f94eb.jpg
and a small Pizza Margherita for Matt.
  • Like 14
  • Delicious 5

Foodblog: Vancouver Island
Thibeault's Table -  Blog

Paul Bacino

Paul Bacino

Posted
Posted

Chicken Back Mole

The Mole I bought from our favorite Mexican restaurant ( Why not )  :)...   I cooked a whole Aldi chicken in a Sunbeam vertical rotisserie,  parted the chicken out ( I love chicken Backs ), simmered in mole for 15 mins,  made Spanish rice, topped w sesame seeds 

 

 52003555915_92cb9e07e8_b.jpg

  • Like 9
  • Delicious 3

Its good to have Morels

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Dinner tonight was a disaster. As soon as I started to cook, it became very clear that my constant companion over the last ten years of cooking was gone forever. Dead. Tragically.

As soon as I poured my oil into the hot wok, I got this massive flare up underneath the wok. It took me what seemed a long time to work out what was going on. When the oil hit the hot wok, it went through a crack in the pan and onto the burner.

Somehow the pan had developed this four inch long crack in the base. It was too late to go out and give it the funeral it deserved or to go buy a new one. So I was forced to replan and make an emergency dinner.

I had some braised pig's tongue in the fridge, some dried morels and the usual aromatics. Cooked me up some penne rigate and added the aforementioned along with chilli and coriander/cilantro.

 

Guess what's my shopping plan in the morning.

penne2.thumb.jpg.6dcabcbec94601d600732e13c8ede373.jpg

 

penne.thumb.jpg.e8c84817076eba4407f3b2120b080a5f.jpg

 

Edited by liuzhou (log)
  • Like 6
  • Confused 1
  • Sad 5

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Katie Meadow

Katie Meadow

Posted
Posted
30 minutes ago, liuzhou said:

Dinner tonight was a disaster. As soon as I started to cook, it became very clear that my constant companion over the last ten years of cooking was gone forever. Dead. Tragically.

As soon as I poured my oil into the hot wok, I got this massive flare up underneath the wok. It took me what seemed a long time to work out what was going on. When the oil hit the hot wok, it went through a crack in the pan and onto the burner.

Somehow the pan had developed this four inch long crack in the base. It was too late to go out and give it the funeral it deserved or to go buy a new one. So I was forced to replan and make an emergency dinner.

I had some braised pig's tongue in the fridge, some dried morels and the usual aromatics. Cooked me up some penne rigate and added the aforementioned along with chilli and coriander/cilantro.

 

Guess what's my shopping plan in the morning.

penne2.thumb.jpg.6dcabcbec94601d600732e13c8ede373.jpg

 

 

 

And the moral (morel) of the story is that if you have braised pig tongue in the fridge the sky's the limit.

  • Like 2
  • Haha 2
liamsaunt

liamsaunt

Posted
Posted

Roasted cauliflower shawarma with spicy tahini sauce.  I got the recipe in an email from NY Times cooking.  It was actually quite good.  I was not wearing my reading glasses when I started the recipe, so only used one tbsp. oil instead of the called for 5 tbsp., but it still was not at all dry.  I also swapped cilantro for parsley, and made naan to go with it because I did not have time to make my pita recipe. Here's the recipe.  It is probably behind a paywall if you do not subscribe to NY Times, sorry about that.

 

Cauliflower shawarma

 

 

1385022111_cauliflowershawarma.thumb.jpg.d075b1c4d7956564c3f6b10bc8fe9d8e.jpg

  • Like 11
liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
2 hours ago, Katie Meadow said:

And the moral (morel) of the story is that if you have braised pig tongue in the fridge the sky's the limit.

 

I almost always have some stashed away. Me likes me tongue!

 

And my morels are probably better than my morals! 😂

Edited by liuzhou (log)
  • Haha 5

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Dave R

Dave R

Posted
Posted

When it comes to pizza, I'm not in the same league as @Ann_T, but I still eat it every week. I'm still using the same stone, peel and kit I got from Carl Oshinsky: The Pizza Gourmet in the 1980s.

 

Last night's was spinach tomato. It was great!

 

Dave

PZ ! 4.13.22 web.JPG

PZ 2 4.13.22 (2) web.JPG

  • Like 16
TicTac

TicTac

Posted
Posted
18 hours ago, Kerala said:

No idea what you'd call it apart from an abomination.

 

Linguini Carbonara'esque

 

Regardless WHAT you dub it, it looks (and sounds) delicious!

 

 

  • Thanks 1
Ann_T

Ann_T

Posted
Posted (edited)

@Dave R, I would definitely eat your pizza. Like the idea of the spinach and tomato toppings.

 

I still had dough balls left from Monday's batch of pizza dough. 
1411578220_PepperoniandMushroomandSausageandMushroomApril14th2022.thumb.jpg.93e8ec2dfafa39ffb3e627676e196c4a.jpg
Took two of the fridge at 4:00 AM and
baked pizzas in the Ooni to take to work.
795360967_MushroomandSausageApril14th2022.thumb.jpg.abe98e3b4e783212336239528ea2069d.jpg
Sausage and Mushroom.
1253854538_MushroomandPepperoniApril14th2022.thumb.jpg.04858a3cb4066a23e139787c5aae2a51.jpg
Pepperoni and Mushroom 
 
 
Edited by Ann_T (log)
  • Like 12
  • Delicious 4

Foodblog: Vancouver Island
Thibeault's Table -  Blog

rotuts

rotuts

Posted
Posted (edited)

I ued to make this sort of thing often :

 

IMG_1173.thumb.jpg.c8972f35c3c0df13ca52f575a5fc4491.jpg

 

Ravioli or tortellini 

 

cooked in stock , in the above pan , with add-ins.

 

what made this dish ( bowl ? ) even better is the addition 

 

of adult spinach or chard , diced and added raw when the pasta is done.

 

I used to make a version w not very much broth , and a version more soup like .

 

as I had mature fresh spinach , I picked up a TJ's Cacio e Pepe   ( from Italy ! )

 

and used Minors roast turkey base ( lower salt ) as the flavoring for the stock

 

I was aiming for a not so much broth version , and guessed the volume of water

 

this turned out to be more soup-like but that was fine.

 

to the turkey base , one dissolved I added the CeP , cooked until done

 

then added a beaten egg and some finely diced Tj's Parmesan-ish

 

so it tasted like a Stracciatella   it was very tasty .

 

I should have added more spinach , next time ill remember that

 

at first I was not very impressed w the CeP .  ricotta and pecorino  was the filling

 

creamy .  some bite to the pepper in the pasta

 

but after a few more , I really enjoyed this bowl

 

some crusty sourdough , home thick sliced and CSO'd

 

rounded the dinner.

 

Ill be doing this more often when I have fresh spinach or chard.

 

p.s.:  it also had some scallion tops thinly sliced , from the window sill

 

in a plate like bowl  , if you get the idea

 

and I have just the one    this is restaurant quality

 

and easy to prepare.

Edited by rotuts (log)
  • Like 18
Dave R

Dave R

Posted
Posted

@Ann_Tthose really do look picture perfect and no doubt delicious! 

 

And @rotuts, that's a perfect kind of meal for me! Wish I could grow my own spinach here.

 

Dave

  • Like 3
Duvel

Duvel

Posted
Posted

Easter holidays aka a long weekend in Paris. Today a long needed break from everything: while the little one and my wife headed out for Disneyland, I decided to take a walk and pick up my dinner, themed after our current Pâtés & Terrines Cook-Off …

 

AF7FB377-6BF3-4D7F-846E-3F67B6281658.thumb.jpeg.232b20e2eaae066425293e3fd8974aa8.jpeg

 

Soooo …

 

Some fresh goat cheese (plus quatre épice and a Duvel Triple Hop*) from La Grande Epicerie de Paris …

 

1398B74A-214C-48E8-BBC8-8520F2830AA2.thumb.jpeg.915ab2d2f9a99689c08832a886e72260.jpeg

 

74F79092-E778-4820-AB3E-825677BD2868.thumb.jpeg.ec75bcf088af9e2685e0c8ddcecd4c50.jpeg

 

68A4A02D-F29C-470B-8357-50FBF0C895E6.thumb.jpeg.79fc5cb26599264e3a75e2c72bcc6839.jpeg

 

A quarter miche from Poilâne …

 

E66700CE-021E-421F-BE5B-57ED7A389D1B.thumb.jpeg.72ba21aed3ac29b6b7b10b72eaa39cc8.jpeg

 

9A08496F-5FBB-4184-AC14-96C909CCC439.thumb.jpeg.bb832c85e1bdac5dec2745bb3354ff5d.jpeg

 

E4313E2C-985E-4170-9B3D-600DC96FCB1B.thumb.jpeg.f37454a02265290e9c8482f09e5a5cb7.jpeg

 

A Terrine de Grand Mére and a quail, foie gras & dried fruit pâté from Arnaud Nicolas …

 

ECE89734-9308-43A4-9922-DA69722AD25C.thumb.jpeg.3c06a322690013f84d628843b842ee46.jpeg
 

DBE3F665-E9B3-4D82-8967-CAFFF29A56CA.thumb.jpeg.f4b91d71adf9ee9c3a362f8144de52ff.jpeg

 

96F94FC7-3268-446E-86DA-9F4E4828A06E.thumb.jpeg.75f8c8e129294dcfdc02a1acee48397a.jpeg

 

5A1DFE89-3243-4627-B005-EFB4725CDDDE.thumb.jpeg.ed16bceb7aefd91b10bca20fcb33633b.jpeg

 

E3C7A113-BF3D-4EA9-9DFE-DE3F355EB79B.thumb.jpeg.530fb5a7a41616b96b5f694eae93012a.jpeg

 

5CD45AC3-CE18-473A-A00D-CFAFDA021228.thumb.jpeg.c5d1dd20e0b08a7d17a591bbaf2b0dbf.jpeg

 

Pickles from Maille …

 

B3D94960-B5F9-4E2C-92C5-AD50FFFF629B.thumb.jpeg.e37ab4bed6709171cfa8bf6923a16e6b.jpeg

 

And another local beer* from next doors supermarket …

 

B6D68C1C-446C-4C63-8D29-E1B12C203AAC.thumb.jpeg.ad9d43fd0eea51f5c3ca5b41a45a79b1.jpeg

 

Enjoyed on our little balcony. Well deserved too … walked 23 km to assemble that dinner 😉
 

CE516665-D378-44E0-AC55-BAF87ED42E11.thumb.jpeg.9a5e81a168c04033a061f0432ced627f.jpeg

 

—-

* Yes, you’ve noticed the McDonalds paper cup. It’s a story for another day, but let me assure you that a) it was pristine and b) I wasn’t in the mood to go down and pick up a proper glass. Choices …

  • Like 17
  • Thanks 1
  • Delicious 3
cteavin

cteavin

Posted
Posted

On my YouTube channel I posted a recipe for Mushroom Tarts a few months ago. I took that recipe, roasted some other veggies, and layered them atop the pumpkin puree (the garlic and thyme variation) and with a little time, came up with the beauty. The puree helped keep the vegetables in place with each slice. ❤️

 

I just had the last slice for breakfast (because that's the kind of rebel I am). 😁😉

mushroom tart base.jpg

  • Like 13
KennethT

KennethT

Posted
Posted
4 hours ago, Duvel said:

Easter holidays aka a long weekend in Paris. Today a long needed break from everything: while the little one and my wife headed out for Disneyland, I decided to take a walk and pick up my dinner, themed after our current Pâtés & Terrines Cook-Off …

 

AF7FB377-6BF3-4D7F-846E-3F67B6281658.thumb.jpeg.232b20e2eaae066425293e3fd8974aa8.jpeg

 

Soooo …

 

Some fresh goat cheese (plus quatre épice and a Duvel Triple Hop*) from La Grande Epicerie de Paris …

 

1398B74A-214C-48E8-BBC8-8520F2830AA2.thumb.jpeg.915ab2d2f9a99689c08832a886e72260.jpeg

 

74F79092-E778-4820-AB3E-825677BD2868.thumb.jpeg.ec75bcf088af9e2685e0c8ddcecd4c50.jpeg

 

68A4A02D-F29C-470B-8357-50FBF0C895E6.thumb.jpeg.79fc5cb26599264e3a75e2c72bcc6839.jpeg

 

A quarter miche from Poilâne …

 

E66700CE-021E-421F-BE5B-57ED7A389D1B.thumb.jpeg.72ba21aed3ac29b6b7b10b72eaa39cc8.jpeg

 

9A08496F-5FBB-4184-AC14-96C909CCC439.thumb.jpeg.bb832c85e1bdac5dec2745bb3354ff5d.jpeg

 

E4313E2C-985E-4170-9B3D-600DC96FCB1B.thumb.jpeg.f37454a02265290e9c8482f09e5a5cb7.jpeg

 

A Terrine de Grand Mére and a quail, foie gras & dried fruit pâté from Arnaud Nicolas …

 

ECE89734-9308-43A4-9922-DA69722AD25C.thumb.jpeg.3c06a322690013f84d628843b842ee46.jpeg
 

DBE3F665-E9B3-4D82-8967-CAFFF29A56CA.thumb.jpeg.f4b91d71adf9ee9c3a362f8144de52ff.jpeg

 

96F94FC7-3268-446E-86DA-9F4E4828A06E.thumb.jpeg.75f8c8e129294dcfdc02a1acee48397a.jpeg

 

5A1DFE89-3243-4627-B005-EFB4725CDDDE.thumb.jpeg.ed16bceb7aefd91b10bca20fcb33633b.jpeg

 

E3C7A113-BF3D-4EA9-9DFE-DE3F355EB79B.thumb.jpeg.530fb5a7a41616b96b5f694eae93012a.jpeg

 

5CD45AC3-CE18-473A-A00D-CFAFDA021228.thumb.jpeg.c5d1dd20e0b08a7d17a591bbaf2b0dbf.jpeg

 

Pickles from Maille …

 

B3D94960-B5F9-4E2C-92C5-AD50FFFF629B.thumb.jpeg.e37ab4bed6709171cfa8bf6923a16e6b.jpeg

 

And another local beer* from next doors supermarket …

 

B6D68C1C-446C-4C63-8D29-E1B12C203AAC.thumb.jpeg.ad9d43fd0eea51f5c3ca5b41a45a79b1.jpeg

 

Enjoyed on our little balcony. Well deserved too … walked 23 km to assemble that dinner 😉
 

CE516665-D378-44E0-AC55-BAF87ED42E11.thumb.jpeg.9a5e81a168c04033a061f0432ced627f.jpeg

 

—-

* Yes, you’ve noticed the McDonalds paper cup. It’s a story for another day, but let me assure you that a) it was pristine and b) I wasn’t in the mood to go down and pick up a proper glass. Choices …

OK - so you can't tease us with all those photos without a length description of each!!!!!

  • Like 2
  • Haha 2
Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...