Dinner 2023

[Shelby]

SV'd lamb chops, scalloped potatoes, delicata squash and Brussels sprouts

 

 

 

Chicken quesadillas

 

 

Seem to still be addicted to paninis --ham and Swiss this time

 

 

Venison stroganoff with raspberry blueberry galette 

 

 

 

Ronnie finally got some teal so I roasted them

 

 

Broccoli salad, leftover scalloped potatoes and stewed tomatoes to go with

 

 

 

 

 

[gfweb]

schnitzel

[Shelby]

3 minutes ago, gfweb said:

schnitzel

If only I could drag two plates just like that through the screen.  

[C. sapidus]

 

Shrimp steamed with a paste of garlic, bird chiles, oyster sauce, and fish sauce, finished with cilantro, a squeeze of lime, and a little sugar to round out the flavor.

 

 

Broccoli with oyster sauce, fish sauce, white pepper, and lots of garlic. Rice to go with

Edited November 20, 2023 by C. sapidus (log)

[Raamo]

Tonight, my favorite dish Kefka in a Spicey Tomato sauce from the The New Mediterranean Table.

 

 

I had to make Ras el Hanout so here's the pictures of what all goes into it.

 

Collection of spices that are roasted then ground:

 

Then saffron (.9 g of it!) along with some flowers and orange (simply ground not roasted):

 

Finally some stuff that's just pre-ground:

 

Once it's all ground together you get:

Pretty non discript but the smell / flavor is AMAZING.

 

This is the much more complex version in the cookbook.

 

 

Edited November 21, 2023 by Raamo
Details (log)

[KennethT]

 

South India via Singapore fish (headless) curry.

[Honkman]

Shalgam Gosht - Braised Lamb with Turnips and Mint - Lamb braised with black cardamom in a sauce made from bin bhuna hua garam masala (made by grinding coriander seeds, cumin seeds, peppercorns, whole cloves, green cardamom seeds, bay leaves and sirarakhong chili) and puréed caramelized red onions, garlic and ginger. Later you add sautéed turnips, cilantro and a mixture of pounded mint, tomato and dried chili) - served over rice

[JoNorvelleWalker]

 

Evaluating new Japanese seafood shears.  Opioids modo praescripto, methode rotuts ad lib. 

 

[rotuts]

 

yuve seen the3 components before  and they are still quite tasty 

 

that the white wine version of the TSP .

 

a third of this plate would have been fine

 

but , being so tasty everything got polished off.

[Tempest63]

16 hours ago, gfweb said:

schnitzel

I was considering doing something similar with some pheasant breasts I have in the freezer, mixing some Dijon mustard and possibly sage in the beaten egg before adding the breadcrumbs.

[heidih]

16 hours ago, gfweb said:

schnitzel

 

Veal, pork, or chicken? Thickness looks like chicken breast?

Edited November 20, 2023 by heidih (log)

[gfweb]

4 minutes ago, heidih said:

Veal, pork, or chicken? Thickness looks like chicken breast?

Pork tenderloin, pounded

[Tempest63]

I was disappointed with tonight’s dinner of goat kid leg steak.

First time I have cooked this so looked on line for guidance and inspiration, two minutes a side was generally recommended in a hot pan, then rest.

The meat tasted beautiful but was tougher than a robbers dog.

Next time I will marinate them with something to break down the fibres, lemon juice, papaya or similar.

[gfweb]

19 minutes ago, Tempest63 said:

I was disappointed with tonight’s dinner of goat kid leg steak.

First time I have cooked this so looked on line for guidance and inspiration, two minutes a side was generally recommended in a hot pan, then rest.

The meat tasted beautiful but was tougher than a robbers dog.

Next time I will marinate them with something to break down the fibres, lemon juice, papaya or similar.

Consider sous vide.  Its made for meat like this.

[Tempest63]

20 minutes ago, gfweb said:

Consider sous vide.  Its made for meat like this.

I need to do some research on sous vide.

Here in the U.K. it seems to be a process employed by restaurant chains and pubs where their dishes are pre cooked in quantity for finishing off when ordered. I don’t know a single person who uses sous vide in a domestic setting.

T63

[rotuts]

@Tempest63 

 

what you  ( or a friend ) needs is a circulator 

 

the rest takes care of itself .

 

if your friend has it 

 

you won't be hit over the head with it

 

unless you visit.

 

SV is a game

 

changer for sure

 

tough become tender @ 130 f    ( 54.5 C )

 

said to be the minimum pasteurization temp.

[Duvel]

1 hour ago, Tempest63 said:

I don’t know a single person who uses sous vide in a domestic setting.

 

Eehm …

 

[rotuts]

indeed 

 

there is probably more detailed and accurate SV information 

 

on eG than anywhere else you might look.

 

and all of it from members asking and answering questions

 

fr0m other members .

 

the starting point would be to take the plunge for an accurate 

 

controller 

 

  for Your Friend  of course.    I have no idea what's available in GB.

 

but Amazon UK knows :

 

https://www.amazon.co.uk/s?k=Sous+vide&crid=2QHOCE4VNTDLS&sprefix=sous+vide%2Caps%2C156&ref=nb_sb_noss_1

 

 

[C. sapidus]

 

Swiss chard and Poblano chile tacos, served with chipotle-tomatillo salsa featuring roasted garlic.

 

We had some spare pate so Mrs. C suggested adding some to the tacos. Apologies to any Mexican grandmothers out there but - pate enhanced tacos tasted really nice.

 

Meanwhile we made a big batch of guajillo chile salsa (yes, with more roasted garlic) to simplify pre-Thanksgiving cooking this week.

[Ann_T]

 

 

Made a pepperoni olive and mushroom pizza for dinner.

[Honkman]

Curious to try chili with “fake” meat (beyond beef) and it wasn’t actually that bad. Chili made with red kidney beans, red peppers, diced tomatoes, onions, garlic, chipotle in adobo, chili powder, cumin, oregano, tomato sauce

[dcarch]

18 hours ago, Tempest63 said:

I need to do some research on sous vide.

 

Research is good, or you can follow the many posts here in this forum, you will find crazy people like me, who recently posted an oxtail dish that was sous vide cooked 100 hours.

People who shared the meal exclaimed, "No way! oxtails can't be this tender and flavorful."

BTY, oxtail is very expensive here in the US, especially If you factor in bones and fat layer, Most expensive cut of beef.

 

dcarch

 

 

 

 

 

 

 

 

 

 

Edited November 21, 2023 by dcarch (log)

[liamsaunt]

I had way too many carrots from my weekly CSA delivery piling up, so I decided to make something that would use as many of them as possible.  I chose a dish from Food and Wine magazine for savory carrot mochi.  Recipe here: savory carrot mochi with pistachio dukkah

 

I made carrot juice in the Vitamix for the recipe, which used up even more carrots.  I did make the pickled carrots that the recipe called for too, but decided to save them for something else, and instead served the mochi on a carrot puree flavored with cardamom, with additional roasted carrots on top.  My meat-loving nephew was rather unimpressed with dinner, but the rest of us thought it was pretty terrific.    I did not manage to use up all of the carrots in the crisper drawer, but I have it down to a reasonable amount now (until the next delivery)

 

 

 

[lindag]

1 hour ago, dcarch said:

BTY, oxtail is very expensive here in the US.

 

Yes, they certainly are.  And around here they are quite difficult to find.

I do have a couple in my freezer that I got about a year ago.

What temperature did you use?  I may have to give that at a try.

 

Edited November 21, 2023 by lindag (log)

[rotuts]

and if you find oxtail , its from a young steer 

 

the same age as the met next to it

 

not from an old ox.