Dinner 2022

[weinoo]

24 minutes ago, weinoo said:

The key in my opinion, is to use a younger (or less aged) Parmigiano-Reggiano, and some of the pasta water, which in and of itself contains starch.

 

I did a tiny bit of research:

 

 

[liamsaunt]

Pasta shells with asparagus cream sauce.  The sauce was browned butter, parmesan, lots of cracked black pepper, and a splash of heavy cream, plus some of the pasta cooking water.  So, not alfredo sauce, but tasty nonetheless.  

 

[Duvel]

18 hours ago, weinoo said:

 

 

Step away from the schnappes, @Duvel!!

Elk calls for Aquavit 😝

 

 

[Duvel]

More BBQ …

 

This time sponsored by Lidl, where I literally go shopping once a year (loyal Aldi guy here …). 

Herb-marinated quail breast, Merguez (that actually was made from lamb and tasted like Merguez), some disappointing shrimp skewers and a coarse butchers sausage (not from Lidl) …

 

 

Served with bread (not pictured), Tzaziki (Greek weeks at Lidl), lamb’s lettuce with greek dressing and feta and garlic-herb butter.

 

 

Easy peasy, with a high satisfaction factor in my household.

 

No schnapps, @weinoo (it’s a weekday) - on the other hand this Ouzo from Lesbos calls to me as a digestif 🤭

 

 

Edited May 12, 2022 by Duvel (log)

[shain]

13 minutes ago, Duvel said:

on the other hand this Ouzo from Lesbos calls to me as a digestif 

 

Good call. Though I'm an ouzo with the meal kinda-guy.

[Duvel]

3 minutes ago, shain said:

 

Good call. Though I'm an ouzo with the meal kinda-guy.

True - I like it before the meal with Mezze, too. As a digestif it might lead to some salty “dessert” later (there is a bit of feta left ☺️ ) …

Edited May 12, 2022 by Duvel (log)

[shain]

Massaman curry. Paste bought in a market in Chiang Mai.

Some fresh aromatics, not too much coconut cream, tamarind, carrots, mushrooms, tomato, tofu, potatoes, onion.

 

My non-classic version of a yam som o. Pomelo, papaya, scallions, mint, cilantro, lime, palm sugar, peanuts, toasted coconuts. No fried shallots.

 

 

[shain]

Guess I was missing Thailand, cause for the next dinner I made a Thai stir fry.

Stir fried eggs, wood ear, chili, spring onion, garlic. Fish sauce, some sugar, oyster sauce ,MSG, a little soy sauce. Very savory.

Not a noodle dish, but we weren't filling like rice, so I added a few rice noodles. Also stir fried with a bit of soy sauce, so they got caramelized and chewy in places.

Beer. But not a Thai one (each country has its strengths and weaknesses).

 

 

[heidih]

1 hour ago, shain said:

Guess I was missing Thailand, cause for the next dinner I made a Thai stir fry.

Stir fried eggs, wood ear, chili, spring onion, garlic. Fish sauce, some sugar, oyster sauce ,MSG, a little soy sauce. Very savory.

Not a noodle dish, but we weren't filling like rice, so I added a few rice noodles. Also stir fried with a bit of soy sauce, so they got caramelized and chewy in places.

Beer. But not a Thai one (each country has its strengths and weaknesses).

 

 

Now you have me craving a now gone Thai place that got that perfct "caramelizatiob" on their pad see ew

[shain]

6 minutes ago, heidih said:

Now you have me craving a now gone Thai place that got that perfct "caramelizatiob" on their pad see ew

 

That's a must for a good pad see ew.

My method at home is to cook the noodles al-dante, wash and drain. Cook everything but. Lastly mix the noodles with a bit of sauce and fry without stirring, pressing down to compress them. Then mix with the rest.

[Annie_H]

8 hours ago, weinoo said:

I did a tiny bit of research:

Nice looking cookbook. I do get giddy when I come across similar at yard sales.

Restaurants often save a few quarts of pasta water for the next days 'starch'. Must be a sweet spot when to save it. Then back burnered to add as needed. 

[Annie_H]

Pizza night being quick. Hatch/habanero green sauce. Chorizo, (burnt mushrooms)😒edible. Smoked mozzarella and usual parm.

Then the favorite. Roasted artichoke hearts, prosciutto, olives, cherry tomatoes, three cheese. Roasted garlic cream. Red sauce. 

 

[gfweb]

grilled skirt steak salad

 

[Honkman]

“Japanese” salad with grilled chicken thighs (marinated a few hours in soy sauce, sake, garlic, ginger, chile, brown sugar) with edamame, radish, sugar snap peas and mizuna with a dressing made from white miso, garlic, ginger, pickled ginger, oil and vinegar and sprinkled with some wakame and roasted sesame seeds.

 

[weinoo]

 

Grass fed, NY State rib eye. Super tender.

 

 

Served in slices (as the missus prefers) with a shallot/mushroom pan thing. Well-cooked (from frozen) green beans. Rebaked potato, with butter and parmesan. Horseradish sauce on the side, because why not?

 

By the way, note the splatter shield in the lower left hand corner of the top photo...it does nothing, except it sorta started burning, which defeats its purpose, in my opinion. 

[liamsaunt]

10 minutes ago, weinoo said:

 

By the way, note the splatter shield in the lower left hand corner of the top photo...it does nothing, except it sorta started burning, which defeats its purpose, in my opinion. 

 

 

I have the same one and agree that it is completely useless.  Oil gets on the stovetop anyway, and it burns on the edges.  In fact, I am going to throw it out!

 

Last night, clean out the fridge fried rice.  Leftover rice, ground up mushrooms and chicken, scallions, lots of garlic and chiles, cilantro, Thai basil, red bell pepper.  Seasoned with a mix of oyster sauce, fish sauce, palm sugar, and ginger.  

 

[heidih]

@liamsaunt you planted an  idea with the ground mushrooms. Will have to try it.

[Margaret Pilgrim]

1 hour ago, heidih said:

@liamsaunt you planted an  idea with the ground mushrooms. Will have to try it.

They work!   Some 40 years ago I served a ground portobello lasagna for a Friday night dinner party, catering to several devout guests.    One man took a bite and left the rest.   The next day his wife explained that he never ate meat on Friday.   I thought he just didn’t like it, but, no, he thought it was beef!

Edited May 13, 2022 by Margaret Pilgrim (log)

[Shelby]

Behind on posting...been in the garden a lot.

 

Volunteer cilantro is really pretty right now.  Have to enjoy it before it gets hot and bolts.

 

 

Also wanted to use my cute cat dishes again

 

 

So, Asian salad, potstickers and egg rolls

 

 

 

Asparagus, fries and turkey sandwiches

 

 

 

Shrimp Alfredo with salad and spinach

 

 

Fruit salad and breakfast for dinner

 

 

 

 

Tacos, beans and stuffed peppers last night

 

 

 

 

Edited May 13, 2022 by Shelby (log)

[Tropicalsenior]

We just had a simple salad plate last night with melon and toast.

Char Siu right out of the oven. Destined to be appetizer and fried rice for tonight's dinner.

And ultimately, Char Siu Bao for lunch on Sunday.

Edited May 13, 2022 by Tropicalsenior (log)

[Orbit]

13 minutes ago, Tropicalsenior said:

We just had a simple salad plate last night with melon and toast.

Char Siu right out of the oven. Destined to be appetizer and fried rice for tonight's dinner.

And ultimately, Char Siu Bao for lunch on Sunday.

Oh wow! I love Char Siu Bao, and your Chair Siu looks delicious! Are the Bao hard to make?

[Tropicalsenior]

28 minutes ago, Orbit said:

Oh wow! I love Char Siu Bao, and your Chair Siu looks delicious! Are the Bao hard to make?

I've never had a failure with this recipe. One reason that I like this recipe is that I have made them as small as golf balls and as large as softballs and the filling always comes out even with the amount of dough. Although the original recipe is for the bread machine I make mine in a stand mixer. The most important thing to remember is to not make a very soft dough. It has to be able to stand up to the pressure of the hot filling. This is my recipe for the Char Siu.

Are they hard to make? Maybe the first couple times but you soon learn to wrap them. Just don't fill them too full.

Edited May 13, 2022 by Tropicalsenior (log)

[gfweb]

Pan roasted branzino and basil risotto

 

[MaryIsobel]

8 hours ago, Shelby said:

Behind on posting...been in the garden a lot.

 

Volunteer cilantro is really pretty right now.  Have to enjoy it before it gets hot and bolts.

 

 

Also wanted to use my cute cat dishes again

 

 

So, Asian salad, potstickers and egg rolls

 

 

 

Asparagus, fries and turkey sandwiches

 

 

 

Shrimp Alfredo with salad and spinach

 

 

Fruit salad and breakfast for dinner

 

 

 

 

Tacos, beans and stuffed peppers last night

 

 

 

 

Your stuffed peppers (poblanos?) look like a good thing I could make for my gluten free, pescatarian friend that will be visiting for a couple of days at the end of this month. Recipe or method?

 

[shain]

Pasta with gorgonzola (mild-ish), pecorino romano, rosemary, chickpeas, pepper, hazelnuts.