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Dinner 2023

liuzhou

By liuzhou
in Cooking

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Honkman

Honkman

Posted
Posted

Continuing our ongoing play on Spaghetti Carbonara variation: - this was a nice one - Miso Spaghetti Carbonara. White miso and sriracha added to the egg yolk and parmesan mixture. And baby spinach at the very end

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  • Like 14
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Two Foodies - One Journey
scamhi

scamhi

Posted
Posted

@shain

Here's a passover dish my husband saw on instagram and made.

Bureks filling made with eggs, sour cream, cottage cheese, and mild shredded mozzarella. Topped with egg wash and everything but the bagel seasoning

IMG_1101.jpg

  • Like 13
  • Delicious 1
Dejah

Dejah

Posted
Posted

I love green beans, especially the Romano ones. Hubby only likes green beans when they are stir-fried with FuYu. Kids all love that umami too. Using up more of the trimmings from the beef tenderloin.
The local Chinese store brings in beautiful cilantro, cleaned, big bags with lovely stalks (my favourite part) along with the Romano beans.

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Still protein from the freezer: Italian hot sausages on red and green cabbage, sweet potato, Bush Pork and Beans, and my Cranberry Apple Chutney.

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Dejah

www.hillmanweb.com

Annie_H

Annie_H

Posted
Posted

Pizza night. Clam and cubed crispy bacon ends. For houseguests, like next Friday night, I'll take the minute or two to 'shuck' most of the clams onto the pie. Just leave. 5-7 in the shell for the visual. Just the two of us, I just want it on the table and share. Second pie in the oven while consuming the first. More traditional, for us, ---olive, prosciutto, artichoke. 

 

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  • Like 12
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Duvel

Duvel

Posted
Posted

A bit of (utterly needed) comfort food: pop (octopus), calamares a la romana (fried squid rings) and navalles (razor clams) with garlic & parsley. Plus some sides …

 

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And a nice & reasonable blanc de noir from the company …

 

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  • Like 15
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gulfporter

gulfporter

Posted
Posted

Made a quick pasta with leftover charred cherry tomato/portobello/capers/kalamata melange, grilled an Italian sausage then  topped with good parm and toasted pine nuts.  As I served it last night I said, "Wish we had some fresh Italian basil."  My plant died several months ago and when I've look for a new plant, all I've seen is Thai basil.

 

Well, sure enough I spotted some Italian basil this morning and will pot it later today.  

 

 

 

 

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  • Like 16
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scubadoo97

scubadoo97

Posted
Posted (edited)

Went out for dinner to a little water side restaurant and seafood market not far from the house.  6 oz grouper sandwich  with chips and a nice local porter  to wash it down with.   The food, drink and water views (sunset) were excellent 

Edited by scubadoo97 (log)
  • Like 8
KennethT

KennethT

Posted
Posted
6 hours ago, Duvel said:

A bit of (utterly needed) comfort food: pop (octopus), calamares a la romana (fried squid rings) and navalles (razor clams) with garlic & parsley. Plus some sides …

 

610741ED-E145-4A3D-B9B4-5384355429B2.thumb.jpeg.90f2d780a6d38753eefb6cca3147cec2.jpeg

 

And a nice & reasonable blanc de noir from the company …

 

C0C3AACC-5E1B-46E1-9248-89EE16DBE3E0.thumb.jpeg.ea046e71ebc453097f510cc6ff78ce78.jpeg

We need a drool button... x2 for the blaufrankisch!

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Ann_T

Ann_T

Posted
Posted
I started a same day "Pizza Dough" early this morning at 5:00 AM.
Left out on the counter all day while I was at work and was ready to use by the time I got home at 5:30.
Divided the dough into three pieces. One that was 450g for Matt and two at 235g each for Moe and I. 
Made two individual pizzas.
PineappleHampizzasamedaydoughApril27th20232.thumb.jpg.0efc92f7a1ae7a43b1bad7e729139dc7.jpg
About once every couple of years I make Moe a pineapple and ham pizza.
PineappleHampizzasamedaydoughApril27th2023.thumb.jpg.909a3c1f9ff118a19d90b2c6c962ca45.jpg
I had a pineapple and leftover ham from last night's dinner so tonight was the night.
MargheritaPizzaSamedaydoughApril27th2023.thumb.jpg.c93cff91fac2306134ab541c612ea3b6.jpg
I made a Margherita pizza for me.
MargheritaPizzaSamedaydoughApril27th20232.thumb.jpg.c095727130a7285122a078dca96cb9a4.jpg
Baked in the Ooni.
The dough was 500g of flour, 1g of yeast, 15g of salt and 340g of water. Autolyze Stretch and Fold Method.
 
  • Like 13
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

C. sapidus

C. sapidus

Posted
Posted

In-laws are staying in DC so we drove down to National Harbor for a meal at the Voltaggio brothers’ Steakhouse.

 

I started with a crabcake done right (all crab, no filler, set on a base of something pickled and tangy). Main course was BBQ beef short rib (spoon-tender with a kiss of smoke and a BBQ sauce glaze). Carrot cake for dessert. All quite delicious.

 

We ordered appetizers to share: sherry mushrooms, broccolini, and a fancy potato salad. The mushrooms were particularly nice.

 

Afterwards we drove down to the Pentagon 9/11 memorial, which is quite moving at night.

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

MetsFan5

MetsFan5

Posted
Posted
1 hour ago, C. sapidus said:

In-laws are staying in DC so we drove down to National Harbor for a meal at the Voltaggio brothers’ Steakhouse.

 

I started with a crabcake done right (all crab, no filler, set on a base of something pickled and tangy). Main course was BBQ beef short rib (spoon-tender with a kiss of smoke and a BBQ sauce glaze). Carrot cake for dessert. All quite delicious.

 

We ordered appetizers to share: sherry mushrooms, broccolini, and a fancy potato salad. The mushrooms were particularly nice.

 

Afterwards we drove down to the Pentagon 9/11 memorial, which is quite moving at night.


 

Can you tell me more about how you think the sherry mushrooms were done? I love that combination. 
 

 I live about 20 miles from Manhattan and haven’t been since November 2019 for my anniversary (ugh not anymore).

 

That said Manhatta was good then, they’ve made a lot of changes since and my ass isn’t getting on a NJ Transit train any time soon! 

  • Haha 1
Paul Bacino

Paul Bacino

Posted
Posted

Zucchini Asparagus terrine --cheese fill (  Rigoat, feta,parm, lemon zest )/  grilled the asparagus and zucchini,  seasoned with Mrs Dash no salt

 

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  • Like 15
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Its good to have Morels

C. sapidus

C. sapidus

Posted
Posted
6 hours ago, MetsFan5 said:


 

Can you tell me more about how you think the sherry mushrooms were done? I love that combination.

 

The mushrooms were firm and not mushy. I prepare mushrooms that way by stir-frying in a dry pan (no oil) until a good bit of their water is driven off and they start to "squeak". Maybe the Voltaggios have some modernist way to accomplish similar results.

 

The sauce was light - no cream - so I would guess something like sherry, butter, clear broth?

 

I was hoping for something like the mushroom terrine with sherry-cream sauce they used to make at Hagan's Tavern, a (sadly closed) restaurant in the foothills near town. This was lighter but still hit my taste buds nicely.

 

Does that help?

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

MetsFan5

MetsFan5

Posted
Posted
13 minutes ago, C. sapidus said:

The mushrooms were firm and not mushy. I prepare mushrooms that way by stir-frying in a dry pan (no oil) until a good bit of their water is driven off and they start to "squeak". Maybe the Voltaggios have some modernist way to accomplish similar results.

 

The sauce was light - no cream - so I would guess something like sherry, butter, clear broth?

 

I was hoping for something like the mushroom terrine with sherry-cream sauce they used to make at Hagan's Tavern, a (sadly closed) restaurant in the foothills near town. This was lighter but still hit my taste buds nicely.

 

Does that help?


Yes thank you!

I also dry fry mushrooms. They release a lot of water! 

  • Like 1
shain

shain

Posted
Posted
On 4/27/2023 at 7:30 PM, scamhi said:

@shain

Here's a passover dish my husband saw on instagram and made.

Bureks filling made with eggs, sour cream, cottage cheese, and mild shredded mozzarella. Topped with egg wash and everything but the bagel seasoning

 

Yeah, that's a thing. Potato filling is also common. Looks decedent, if messy :)

  • Like 1

~ Shai N.

weinoo

weinoo

Posted
Posted (edited)

Third night back home, and since I'm not in the mood for cooking, we went to Cafe Katja; more spargel for moi...

 

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We often start by sharing one of these with our cocktails...

 

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Damn good pretzel, with butter and liptauer.

 

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Spargel with new potatoes (and green garlic sauce in the ramekin).  Added a side of hot-smoked salmon, which mostly got taken home to use on bagels this morning.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Duvel

Duvel

Posted
Posted
26 minutes ago, weinoo said:

more spargel for moi...

 

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Just perfect ! I know what’s definitely on my menu for this long weekend 🤗

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