Dinner 2024

[rotuts]

@Duvel

 

love those crispy edges on the egg.

 

and the herring looks deliciously plump.

[Captain]

Chicken Murryland. (the other end) with Thai red curry sauce.

[C. sapidus]

 

Keema with spinach and coconut milk. Usual flavorings (onion, chiles, ginger, garlic) and spices (black cardamom, cinnamon stick, cumin, garam masala, fenugreek seeds) plus some unusual additions/substitutions (dried fenugreek leaves and lots of basil).

 

Turmeric rice with sweet potato to go with.

[Neely]

Dinner tonight was marinated chicken fillet strips, stir fried eggplant and beans plus a few tomatoes all served over fine rice noodles. A sauce was missing but I didn’t know what kind. Perhaps should have been a simple soy with chicken stock and thickened slightly with cornflour/ cornstarch 

 

 

Edited February 4 by Smithy
Removed placemarker for nonexistent photo, per member request (log)

[Ann_T]

Wednesday night's dinner.

Roasted a small Sterling Silver top sirloin roast.

Served with our traditional sides. Yorkshire Pudding, mashed potatoes and steamed frozen peas. And of course gravy.

[liamsaunt]

21 hours ago, Katie Meadow said:

Up my alley! Do you have a recipe for the beet sauce? One of my local restaurants serves casunzei, which I adore. It's ravioli stuffed with beets and goat cheese with a sauce of butter and poppy seeds. Making a beet sauce for store-bought ravioli might be an easier hack.

 

I sort of made it up.  I just took all the beets I had from the farm box, wrapped them in foil and roasted them until they were soft.  I roasted an onion alongside.  Once everything was soft I removed the skins and blended them in my vitamix with some butter, salt and pepper.  I used water to thin the sauce to the consistency I wanted, but you could also use cream.  I have made beet stuffed ravioli, but it is kind of a pain to do.  Plus, you can eat more beets if you have them as a sauce.  The ravioli I used were from the store, and stuffed with spinach and ricotta.

 

Last night, I roasted a chicken with the watermelon radishes from the farm box.  We had it with mashed potatoes and roasted broccolini.  Now I need to think of something that will use a lot of parsnips.  I probably have 50 in my refrigerator. I do love my farm share, but this is the time of year when we do not get a lot of variety.

 

[dcarch]

Slowly recovering from stressful Holidays cooking. A very easy dinner for today.

 

Sous vide boneless rib steak, popovers, on salad greens grown under LED lights.

 

dcarch

 

 

 

 

 

BTW, the pop overs were made with non-gluten flour. Very surprised how well and how tasty they came out!

 

 

 

 

Edited February 3 by dcarch (log)

[pastameshugana]

13 hours ago, dcarch said:

salad greens grown under LED lights

 

Can you describe your growing setup (or have you elsewhere that you can link to?)

 

Thanks!

[weinoo]

Old skool Italian...

 

 

Baked ziti and broccoli rabe.

[liuzhou]

Hunan Tujia ethnic minority dinner with old Hunan friend. She cooked.

 

 

 

 

 

 

 

 

[KennethT]

1 hour ago, liuzhou said:

Hunan Tujia ethnic minority dinner with old Hunan friend. She cooked.

 

 

 

 

 

 

 

 

What a feast!  The bottom one looks like pigs ear.  What's in the red sauce?

[liuzhou]

5 minutes ago, KennethT said:

What a feast!  The bottom one looks like pigs ear.  What's in the red sauce?

 

Yes pigs ear. Red sauce? Do you mean in the pig ear dish? 

 

Chilli,chilli and chilli. Soy sauce, scallions, ginger, garlic, and a bit more chilli, I think.

 

 

[liamsaunt]

Haddock poached in spicy tomato sauce with olives and capers

 

[gulfporter]

A repurposed meal.  US restaurant portions are too darn big!  Brought home half of the proteins on a Cobb-like salad.  Took the chill off the grilled chicken, thick bacon and bleu cheese and put it over some creamy polenta.  It served the two of us,  My opinion is that Americans now expect to take home leftovers and many restaurants make portions large (along with a higher price) to meet this expectation.   

 

Personally I don't care for leftovers but I won't waste food either.  Taking home half a salad especially delicate greens doesn't work, so I eat all the greens at the restaurant and take much of the proteins home.  

 

Sorry for the rather poor pic; I am still figuring out best area to take nighttime photos in this new-to-me kuchen lighting.  

 

 

[KennethT]

2 hours ago, liuzhou said:

Hunan Tujia ethnic minority dinner with old Hunan friend. She cooked.

 

 

 

 

 

 

 

 

 

 

 

Sorry, I meant this one...

[Shelby]

@dcarchBeautiful popovers and steak

 

@liuzhouI agree, what a feast!

 

Pasta with venison meatballs that I froze a while back.  Need to make more of those.

 

 

Fried a couple of chicken quarters

 

 

 

Decided to SV the goose legs.  Seasoned with some Lawry's salt and vac packed with some butter, thyme, sage and rosemary.

 

 

SV'd for 24 hrs. at 165F.  Turned out tender.

 

 

I made the Deviled Duck Hearts recipe again--only it was goose hearts, livers and pressure cooked gizzards.

 

 

 

 

My mom brought wagyu beef patties for us when she visited.  I had never had wagyu before.  We loved it!

 

 

 

Last day of duck season Ronnie got a few teal so I roasted those.

 

 

 

Found some walleye in the freezer.

 

 

SV'd lamb chops

 

 

Edited February 3 by Shelby (log)

[lindag]

@ShelbyYou must have vast freezer space.

[Shelby]

1 minute ago, lindag said:

@ShelbyYou must have vast freezer space.

Yeah....sigh.....and then at times I lament not having another one lol.

[dcarch]

4 hours ago, pastameshugana said:

 

Can you describe your growing setup (or have you elsewhere that you can link to?)

 

Thanks!

 

I had posted sometime ago (a few years back) my system, but I have not been able to find it using the "search" function here.

I can't take pictures of the system now because the new cell phone camera can't work with the LED flicker interference.

Essentially, I installed solar panels to power about 1,500 watts of homemade LED lights. It has been very good for 5 years of growing.

 

Thanks.

 

dcarch

[FrogPrincesse]

This dinner thread never ceases to be a source of inspiration. Poached haddock in spicy tomato sauce! Sous vide goose legs!! Roasted teal!!! 😋 

 

Here are a couple of recent dinners.

Coconut saffron curry (recipe from Vij’s for shrimp curry - made a large batch of sauce and froze leftovers) with beautiful scallops from Catalina Offshore, homemade cucumber raita (also Vij’s). The naan is from Trader Joe’s. 

 

 

Grilled hanger steak with chimichurri (made from parsley, cilantro, torpedo onion, garlic, dried oregano, smoked paprika, olive oil, red wine vinegar), fresh spinach wilted in butter and lots of nutmeg. I don’t know why I don’t buy hanger steak more often, it’s so delicious!

 

 

[Neely]

So many delicious dishes… what wonderful food is being cooked and eaten. 
 

Our dinner was home breaded ‘squid’  strips bought very fresh from the fisherman source, so very tender. These were on top of zucchini, onion, fennel and garlic with a little wheat pasta ‘Gnocchietti’ imported from Italy. 

 

 

 

This dessert was from the previous night’s dinner and which got me into trouble trying to add the photo via an edit in a previous post.
 

Anyway, berries have been great this year and good prices. This is the serving bowl not just my bowl, although I am tempted to eat the lot. 
 

Edited February 3 by Neely (log)

[rotuts]

@Neely

 

what is the advantage to using shrimp strips over whole shrimp ?

 

or did you cut the strips yourself out of whole shrimp ?

Edited February 3 by rotuts (log)

[Neely]

4 minutes ago, rotuts said:

@Neely

 

what is the advantage to using shrimp strips over whole shrimp ?

 

or did you cut the strips yourself out of whole shrimp ?

Oh sorry for the confusion, I wrote ‘shrimp’ when I meant to say ‘squid’. I’ve edited to say ‘squid’ now.    I was actually expecting the round calamari shape but strips is the way they sell them. 

[rotuts]

@Neely

 

your presentation looks very inviting. .

[liuzhou]

9 hours ago, KennethT said:

Sorry, I meant this one...

 

Ah!

 

That is very traditional Tujia dish of braised pork ribs with wild mountain vegetables and herbs. Winter warmer food. With chillies, of course.