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Dinner 2024

liuzhou

By liuzhou
in Cooking

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C. sapidus

C. sapidus

Posted
Posted

Younger son is moving to Iowa and plans to live on lunchmeat so we tried to send him off with a good meal: lamb keema, baked butternut squash with curry leaves, green beans with shiitake mushrooms, and basmati rice with whole spices. Much garlic, ginger, and spices were sacrificed for this meal.

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Neely

Neely

Posted
Posted

This dinner was slices of chicken breast braised in soy, ketchup manis, honey, garlic and ginger. Black rice and broccoli. I made some flat breads but over cooked them until they were crispy… I have no idea what name they could be called but they tasted OK.

 

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Honkman

Honkman

Posted
Posted

Enchiladas with a filling made with chicken breast, spinach, mix of mushrooms (button, oyster, shiitake), red onion and a salsa made with tomatillos, jalapeno, cilantro, garlic, chicken broth and sour cream. Topped with some queso fresco

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Two Foodies - One Journey
liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

猪肉🐷, pork; 黑牛肝菌, black bolete; 松耳菌, matsutake; 独蒜, garlic; 辣椒, chilli; 潮汕鱼露, Chaoshan fish sauce; 绍兴酒, Shaoxing wine; 酱油 soy sauce. Finished with coriander 🇬🇧; arugula 🇺🇸; 香菜 🇨🇳. 米饭🍚, rice.

 

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Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

I know I only had this a few days ago, but I like it and to make it I have to buy mustard greens. These come as a large plant; too much for me to eat in one go. But I won't apologise for revisiting it.

 

Clam and mustard green soup.

 

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Mustard greens

 

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Same recipe as last time.

 

Followed by 孜然牛肉夹馍 (zī rán niú ròu jiā mó). Ate three. May have another before bedtime.

 

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https://forums.egullet.org/topic/150018-rou-jia-mo-肉夹馍/

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Maison Rustique

Maison Rustique

Posted
Posted

A friend now regularly gifts food to me. He brought me some red pepper soup he made. I garnished with micro arugula and crumbled bacon. Had it with Wheat Thins and pinot grigio. A warm scone (from a local Irish place) with TJ's cultured butter from Brittany and whipped cream (no clotted cream, so I did my best) was dessert.

 

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Deb

Liberty, MO

Duvel

Duvel

Posted
Posted

My parents and my sister and BIL came for the weekend. As Sunday is St. Patrick’s day, we preponed pizza & movie night to Friday. Out of fear pizza alone wouldn’t cut it, I prepared some antipasti …

 

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After that, everyone was full, yet they managed to finish half of the pies …

 

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I upped the hydration this time to 66% … cornicione was airy.

 

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And as for every good time, there has to be a good beer 🤗

 

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No complaints 👍

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rotuts

rotuts

Posted
Posted (edited)

@Duvel

 

fine work.

 

Family . lots to choose from

 

'''  Out of fear pizza alone wouldn’t cut it,  ''

 

excellent .

 

So ,St.P's Day ?

 

pleased to see you are warming up for it.

 

Pics please ?

 

 

 

 

Edited by rotuts (log)
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Norm Matthews

Norm Matthews

Posted
Posted (edited)

Charlie asked me if we could have our annual corned beef brisket a day early or late this year because his car club is having its monthly meeting on Sunday. He tried to tell the president that finding a quiet corner for 15 guys in a bar on St. Patricks day was unlikely but they are going ahead with the plan.  I decided this morning to make it today.  Along with the corned beef, I made Irish soda scones because I have a rotten record of making Irish soda  bread. Also roasted cabbage wedges which looked fine in the oven until I took them out and found they were burnt on the bottom.  Everything else came out well. It was Irish roast potatoes,Parsnips, carrots and rutabaga cooked in the strained beef broth after it was cooked. It may seem strange that we had Scotch eggs too but the recipe came out of an Irish Bar Food cookbook and is the best one I have ever made. 

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Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

Paul Bacino

Paul Bacino

Posted
Posted

Herb Crusted Salmon--Cajun seasoning/ Braggs herb/ my ground pepper--Smoked on Req Teq

 

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Its good to have Morels

gulfporter

gulfporter

Posted
Posted

Chicken thighs molé with sweet potato chunks.  Topped with pickled red onions.  

 

 

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Duvel

Duvel

Posted
Posted
21 hours ago, rotuts said:

So ,St.P's Day ?

 

pleased to see you are warming up for it.

 

Pics please ?


Happy to oblige 🤗

 

So, 14d home-cured corned beef (with curing salt, sugar, quatre epice, garlic and pepper), braised in wheat beer for 6h at 120 oC in the oven …

 

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Plus the fixings - carrots with honey & thyme, potatoes with caraway and caramelized cabbage …

 

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Guinness …

 

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Some whiskey I got from my BIL (I had my doubts, but it was quite ok) …

 

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Followed by a not-quite Irish dessert 🥳

 

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No complaints 🤗

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gfweb

gfweb

Posted
Posted (edited)

SV corned beef (no papain) 145F x 2 days, potatoes cooked in bag juices then browned in butter, and apple juice and vinegar -braised red cabbage.

 

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Edited by gfweb (log)
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Honkman

Honkman

Posted
Posted

Mushroom tacos from Wes Avila’s great taco book - corn tortillas with roasted halloumi, shiitake mushrooms (cooked with garlic, thyme, bay leaf) and button mushrooms (cooked with curry powder, garlic, thyme, bay leaf and shallots) topped with parsley and a salsa made from coriander seeds, olive oil, garlic sherry vinegar, dried red pepper flakes, paprika and jalapeno)

And a salad made with cavolo nero, lemon juice and crispy chickpeas (roasted in the oven with cumin and coriander seeds and chili powder) and a tahini and roasted sesame oil vinaigretteIMG_9007.thumb.jpeg.eb8b2ae600816434f111f1012d16978e.jpegIMG_9004.thumb.jpeg.9f175b9fedb7cd54644e7067a7dda01d.jpeg

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Two Foodies - One Journey
liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

I spent hours yesterday making chicken stock in my two slow cookers from carcasses supplemented with chicken's feet, onion, dried shiitake, Chinese celery and carrot.

 

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Feet and carcass in one slow cooker

 

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Chinese celery

 

Chilled it overnight and woke to 4 litres of beautifully jellified stock with a thin layer of chicken fat which I lifted off and reserved. Most of the stock is now in the freezer.

 

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My fridge's gift for me this morning

 

This evening, I poached a couple of chicken thighs in some of the stock, stripped off the meat from the bones and returned it to the stock. 

 

I then par-fried some matsutake and bolete and added them to my soup.

 

Served that to myself for dinner with some baguette. The soup was, I think, one of the best I've made (although there are no witnesses). Very tasty stock and well, matsutake and boletes. Can't lose.

 

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As usual for me, the photo doesn't do it justice.

 

Now thinking about my freezerful of chicken stock and tomorrow.

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

lindag

lindag

Posted
Posted
18 hours ago, Duvel said:


Happy to oblige 🤗

 

So, 14d home-cured corned beef (with curing salt, sugar, quatre epice, garlic and pepper), braised in wheat beer for 6h at 120 oC in the oven …

 

IMG_2801.thumb.jpeg.a95cb7480f342734fa71fbd46eb6c75b.jpeg

 

Wow!  That's some beautiful corned beef (and everything else).

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