Dinner 2023

[liamsaunt]

For some reason I decided to make homemade ravioli yesterday.  It was kind of a pain and I probably won't do it again anytime soon.  These were stuffed with roasted beets, sautéed onion, and parmesan.  The sauce was just browned butter with toasted pine nuts, and I put a salad of baby beet greens, arugula, and baby chard on top.  

 

[TicTac]

18 hours ago, Anna N said:

To each their own, of course, but that is just a beef stew to me. 

Curious then - what differentiates what I do/include, to your vision 'beef bourg'?

 

There are lardons, onions, mushrooms - all seared, but benefiting from a braise in red wine and demiglace, as opposed to just reducing in stock.  Far superior, IMO.

 

What am I missing here?

 

Edit - seems Julia did it somewhat similarly as well, besides that she cooked her onions and mushrooms separately.  No such thing as an over-braised onion, in my book!

 

http://juliachildsrecipes.com/beef/julia-childs-beef-bourguignon/

 

So does cooking those 2 variables in a different pot and combining at the end, not make it a beef stew?!

Edited March 11, 2023 by TicTac (log)

[Shelby]

Baby back ribs, fries and stuffed jalapenos

 

 

 

I swear my plate didn't feel as sparse as it looks lol.

 

Potato salad and brats

 

 

 

Pork belly, noodles and cabbage salad

 

 

 

Fried chicken, macaroni and cheese, broccoli salad

 

 

 

[Anna N]

50 minutes ago, TicTac said:

Curious then - what differentiates what I do/include, to your vision 'beef bourg'?

I don't find this a very fruitful discussion. You are perfectly at liberty to hold your opinion and I find no real need to defend mine.  Beef Bourguignon Is classic.

[weinoo]

21 hours ago, Anna N said:

Beef Bourguignon Is classic.

 

What really makes it classic (other than the proper technique of cooking the (pearl) onions and mushrooms separately and adding them to finish) in my opinion, is the copious amount of Burgundian wine; whereas a beef stew may or may not contain wine, in a Bourguignon it always does, and it ought be from Burgundy (pinot noir an adequate sub, obviously).

Edited March 12, 2023 by weinoo (log)

[Duvel]

Only cooking for myself tonight, so simple comfort food: Kare udon, topped with tonkatsu & 5 min egg …

 

 

Plus some sake, just because 🤗

 

[Dante]

Jackfruit/Dr Pepper bbq sandwich with waffle fries, and fried hearts of palm with fry sauce with Galveston Island spice blend

[Tropicalsenior]

5 minutes ago, Dante said:

Jackfruit/Dr Pepper bbq sandwich

We need a hmmm, interesting emoji.

[C. sapidus]

8 hours ago, Shelby said:

Baby back ribs, fries and stuffed jalapenos

 

 

 

I swear my plate didn't feel as sparse as it looks lol.

 

Potato salad and brats

 

 

 

Pork belly, noodles and cabbage salad

 

 

 

Fried chicken, macaroni and cheese, broccoli salad

 

 

 

 

Holy crackers, Shelby, how many people are you cooking for?

Don't get me wrong - I would happily be one of those people. 😃

[heidih]

45 minutes ago, Dante said:

Jackfruit/Dr Pepper bbq sandwich with waffle fries, and fried hearts of palm with fry sauce with Galveston Island spice blend

So vegetarian with young jackfruit as a sorta meat sub as is popular with vegans?  Were the hearts of palm plain canned - and how breaded? Deep or shallow fried. How does the texture end up when fried?  Thanks!

[C. sapidus]

Keema with spinach, turmeric rice

[Anna N]

Tiny potatoes cooked in chicken stock then drained and tossed with Danish blue cheese and pepper. 

 

[Dante]

2 hours ago, heidih said:

So vegetarian with young jackfruit as a sorta meat sub as is popular with vegans?  Were the hearts of palm plain canned - and how breaded? Deep or shallow fried. How does the texture end up when fried?  Thanks!

 

 

Yes, jackfruit as the pulled pork substitute.  With Dr Pepper, broth,Worcestershire, soy sauce, and onion, cooked on the stovetop and then finished under the broiler, tossing around and putting back under the broiler several times to get a good char and integrate it in to the uncharred parts. 

 

The hearts of palm were canned, marinated a bit in pickle brine and soy sauce. The breading was cornstarch and rice four,with the spice blend mixed in. Deep fried. Very good crunch on the breading, but still perfectly tender inside.  

[MaryIsobel]

My husband has been in hospital since Tuesday for a planned surgery. Complications have him still held captive there with nothing to eat due to possible impending second surgery. I visit, I commiserate and then come home and cook myself whatever suits my fancy. Tonight was a tuna poke plate. 

[Tropicalsenior]

12 hours ago, MaryIsobel said:

Tonight was a tuna poke plate. 

What a beautiful plate. I hope your husband gets well soon. I'm sure that what he will eventually get isn't anywhere near as good as this.

Edited March 12, 2023 by Tropicalsenior (log)

[Ann_T]

Neither of us wanted a big dinner tonight so I kept it simple and  made a favourite , tuna pate,   

and served it with little slices of baguette.

[Shelby]

57 minutes ago, MaryIsobel said:

My husband has been in hospital since Tuesday for a planned surgery. Complications have him still held captive there with nothing to eat due to possible impending second surgery. I visit, I commiserate and then come home and cook myself whatever suits my fancy. Tonight was a tuna poke plate. 

Looks delicious and I hope your husband is home ASAP!

[&roid]

We’ve been celebrating Mrs Droid’s birthday this weekend. Last night I did a recipe I’d seen on Raymond Blanc’s Netflix series - whole flatfish steamed over champagne, served with kohlrabi and a buerre blanc made with the cooking liquid. 
 

We started with some lovely scallops served with bacon and nduja. Could have done with adding something pickled to this dish…

 

 

The main event was cooked over a ton of herbs (parsley, thyme, tarragon), some lemon slices, hard spices (coriander, star anise, caraway, fennel) and a bottle of sparkling wine. I went for a cremant here as actual champagne gets drunk far too quickly to be used in cooking!

 

[liuzhou]

Roasted basa fish with spicy sauce; cold fish skin salad.

 

 

 

 

[liamsaunt]

spaghetti with creamy butternut squash and bacon sauce

 

[Smithy]

5 hours ago, liuzhou said:

Roasted basa fish with spicy sauce; cold fish skin salad.

 

 

 

 

 

The roasted basa fish looks delicious. Please elaborate on the cold fish skin salad. I had to read that twice to be sure of what I was reading! 

[Ann_T]

12 hours ago, MaryIsobel said:

My husband has been in hospital since Tuesday for a planned surgery.

Sorry to hear about your husband.  I hope he is home with you soon.

[liuzhou]

2 hours ago, Smithy said:

 

The roasted basa fish looks delicious. Please elaborate on the cold fish skin salad. I had to read that twice to be sure of what I was reading! 

 

It's a Cantonese dish made from the skin of, usually dace or grass carp, which is boiled and usually served with soy sauce, ginger, scallions, peanuts, and sesame. I didn't use the peanuts or sesame but added pickled chilies instead, because I'm me. It is full of umami and different textures.

 

Vietnam also has a version, but the recipe is totally different.

Edited March 12, 2023 by liuzhou (log)

[Dejah]

22 hours ago, C. sapidus said:

Keema with spinach, turmeric rice

 

A bit late to welcome YOU back on eGullet, Bruce!

[Dejah]

Been down and out with some of stomach virus, but am finally alive after a few days of the BRAT diet.

 

Started back with some old comfort food: Chicken, Lap Cheung and Shitaki Mushrooms with lots of ginger in sandpot

 

                                                                              

 

Had our son pick up a rotisserie chicken for sandwiches. Lots leftover, and with a piece of store-bought puff pastry, made chicken pot pie and some air-fryer potatoes

 

                                                                             

 

Stomach was feeling more stable, so ventured into Butternut Squash soup with various spiced. Hubby loves pumpernickel bread. I picked some up and found I finally liked it too! Had some toasted with the soup.

 

                                                                                            

 

Butter Chicken with a jar of KFI sauce. Veg zoodles, Basmati rice, and naan.

 

                                                                           

 

And finally, had a lot more energy and made fish'n'chips with pickerel. I took off most of the batter on my fish, but hubby ate all of his. Still eating smaller portions, which is better for my waistline 😉