Dinner 2023

[lindag]

13 hours ago, Dante said:

Chicken Rochambeau with sides of corn-and-edamame succotash, and roasted red kuri squash

That squash looks amazing, I've never seen it before.  Judging by the rich color I'd imagine it having deep flavor.

[heidih]

4 hours ago, Duvel said:

What is that meat product ?

It looks like how some companies sell Braunschweiger here. I'm curious too.

[Captain]

Spaghetti and meat balls to fill our belly's.

[SusieQ]

9 hours ago, Duvel said:

What is that meat product ?

 

Boar's Head Strassburger liverwurst. (The deli person took the casing off.) 
It's OK but I only buy it because I can't find traditional Braunschweiger at my local stores. The German place where I used to buy it closed down a long time ago. 

9 hours ago, Duvel said:

What is that meat product ?

 

[RWood]

Arugula, gold beet and burrata salad. I got a new bottle of Clementine olive oil I used for the dressing. Red onions and walnuts too.

[JoNorvelleWalker]

Last night I fixed something close to a real dinner.  Kenji smashburger with fries cooked in my new deep fryer...

(eG-friendly Amazon.com link)

 

I love the little fryer.  It is small and light enough that I can pick it up and move it about even when filled with oil.*  For the smashburger I got to use my Demeyere searing pan on my Paragon for the first time in a year.  The bottle of ketchup was a little old.

 

Something else I had not assayed in months:  using the Watanabe nakkiri on my best hinoki board, I prepared ken cut cabbage.  I dressed the cabbage with mayonnaise and a splash of apple cider vinegar.

 

Everything came together and I finished my meal not long after midnight.  I slept well.

 

 

*room temperature oil

 

[OlyveOyl]

Monday Marinara, gemelli pasta, Parmesan and pesto, a big scoop of ricotta ; followed by a green salad with a mustard vinaigrette.

Apple tart with streusel was dessert.

[shesmfoody]

On 10/30/2023 at 11:22 AM, Honkman said:

Korean-inspired beef stew - beef chuck braised with daikon, carrots, onions, gochujang paste, red wine, tomato paste, flour, sugar, cilantro and beef broth. Served over rice.

 

This looks absolutely delicious! I'm a big fan of Korean food so anything with gochujang is right up my alley. The mix of flavors from the radish, carrot, onion and the different sauces/pastes sounds really well balanced. Was it tasty?

[Dante]

Home made General Tso's Chicken

[Dante]

On 11/5/2023 at 10:05 PM, JoNorvelleWalker said:

 

I'd never heard of the dish.  Is that the same Rochambeau who one long ago summer day marched past the apartment where I live?  What was the recipe?

 

 

It's usually served on French bread, but I used English muffins this time because I saw some at the co-op that looked too good.

 

It's a layer of toasted bread, then a slice of ham, then a layer of Marchand de Vin sauce, then a piece of poached chicken breast, then a layer of Sauce Bearnaise.   

[Dante]

17 hours ago, lindag said:

That squash looks amazing, I've never seen it before.  Judging by the rich color I'd imagine it having deep flavor.

 

It really does!  I only add a little butter to it when I cook it, as it has more than enough flavour on its own. Earthy with a bit of sweetness.  It's one of my favourite squashes, well worth seeking out. 

[liuzhou]

香菇肉片 (xiāng gū ròu piàn), shiitake sliced pork. Also contained fresh green chillies, red chillies, Chinese celery, onion, soy sauce and Shaoxing wine. Served with rice.

 

 

 

[liamsaunt]

I've been busy and making lots of repeats lately, so haven't been taking a lot of pictures.  Sunday we had cavatappi with a quick tomato basil sauce

 

 

And last night I made mutter paneer

 

[Captain]

Another risotto with mushrooms and crispy prosciutto.

[C. sapidus]

 

Gertie's crab cakes, from 'Chesapeake Bay Cooking' - one of my favorite things on earth. I usually broil crab cakes but this time I tried shallow-frying in ghee and oil. The advantage of the broiler is you can see when the crab cakes need to be flipped. I flipped these a bit early, which meant I had to flip them twice, which meant more falling apart. Fortunately falling apart had zero affect on taste. 😋

 

Tartar sauce to go with: dill pickles, capers, horseradish, brown mustard, S&P, and mayo. Mrs. C added asparagus from the air fryer to a bagged mix of stir-fried potatoes, mushrooms, and asparagus. No pics, sadly.

[Norm Matthews]

This bucatini has become Charlies new favorite pasta.  I had not ever heard of it until last month and was surprised to find it on the shelf at the grocery store. It is a really fat spaghetti type pasta that is hollow in the middle.

Edited November 8, 2023 by Norm Matthews (log)

[MaryIsobel]

1 hour ago, C. sapidus said:

 

Gertie's crab cakes, from 'Chesapeake Bay Cooking' - one of my favorite things on earth. I usually broil crab cakes but this time I tried shallow-frying in ghee and oil. The advantage of the broiler is you can see when the crab cakes need to be flipped. I flipped these a bit early, which meant I had to flip them twice, which meant more falling apart. Fortunately falling apart had zero affect on taste. 😋

 

Tartar sauce to go with: dill pickles, capers, horseradish, brown mustard, S&P, and mayo. Mrs. C added asparagus from the air fryer to a bagged mix of stir-fried potatoes, mushrooms, and asparagus. No pics, sadly.

Suddenly, my planned dinner seems less appealing. Lovely crisp on them.

[Honkman]

On 11/6/2023 at 7:29 PM, shesmfoody said:

Was it tasty?

Yes - we liked it quite a lot

[Honkman]

Bo Kho-Style Mushroom and White Bean Stew from Andrea Nguyen with mushrooms, carrots, cannellini beans, crushed tomatoes, dried shiitake, garlic, ginger, lemongrass, Chinese five spice, star anise, bay leaf, fish sauce, Maggi and Thai basil

[mgaretz]

6 hours ago, C. sapidus said:

Gertie's crab cakes, from 'Chesapeake Bay Cooking'

 

I do miss Gertie's - was quite sad when it closed.

[liamsaunt]

Chicken tenderloins piccata style over spinach. I did an egg and flour coat on the chicken before cooking it, but I probably won't bother next time.  

 

[Ann_T]

Last night's dinner.

Chicken Souvlaki with rice and a Greek Salad.

One of our favourite meals.

[liuzhou]

Of all the delivery meal I've been existing on for months, this was the least travelled. The restaurant is 357 metres  / ¼ mile from my home. I could walk there in 3 minutes when I used to be able to walk.

 

It's what you probably know as Kung-po Chicken, a term unknown here. It's 宫保鸡丁 (gōng bǎo jī dīng).

 

This dish comes in several forms, even in Sichuan, its birthplace. But usually spicier than I've ever found in the west and richer in fresher Sichan peppercorns.

 

This wasn't the best I've had, but not bad. With rice, of course. $2.50 USD.

 

[Captain]

Tin salmon rice bake thingy.  Cheese and Panko on top for crunch.

[C. sapidus]

 

Bay scallop sambal (maybe more of a thick curry), jasmine rice, and microwaved peas with butter.

 

Chile paste of what we had in the house: long red chiles, bird chiles, shallot, garlic, ginger, lemongrass, cashews, and toasted shrimp paste. Sauce was fried and then finished with coconut cream fish sauce, palm sugar, and rice vinegar. I was happy with the end result but it took a bit of fiddling.