Dinner 2024

[Neely]

Hot again and didn’t feel like cooking so a light dinner of smoked salmon and salad… those are little pieces of preserved lemon which I like but husband does not

 

For dessert

 

we had figs and slices of a mild Gorgonzola 

 

[liuzhou]

Douban chicken and mushrooms.

 

 

Chicken, garlic, chilli, ginger, 豆瓣酱 (dòu bàn jiàng - Sichuan broad bean and chilli paste), button mushrooms, Shaoxing wine, scallions. Rice and stir-fried spinach (unphotographed).

 

 

[liamsaunt]

Mini rigatoni with roasted grape tomatoes and buratta

 

[dcarch]

One of the many dishes for the Lunar New Year of the Dragon dinner.

 

Dragon roll sushi, with head and tail, as required by the tradition.

Pot stickers to symbolize gold ingots for prosperity, also common tradition for new year.

 

dcarch

 

 

 

[Paul Bacino]

Two Worlds!!

 

Spicy noodle--chili paste, La-Yu oil, soy   /  Veggie PHO

 

[OlyveOyl]

Cappelletti pasta with sautéed onions, sausage and garlic, peperoncino. Broccoli was  added along with some poultry broth and Parmesan.

 Dessert was  espresso custard with chocolate crunchies on top.

Edited February 15 by OlyveOyl (log)

[Captain]

Pie and chips.  Wanted to add mushy peas also but the freezer couldn't supply.

[MaryIsobel]

29 minutes ago, OlyveOyl said:

Cappelletti pasta with sautéed onions, sausage and garlic, peperoncino. Broccoli was  added along with some poultry broth and Parmesan.

 Dessert was  espresso custard with chocolate crunchies on top.

That sounds delicious. Do you have a recipe for the espresso custard to share?

Edited February 15 by MaryIsobel (log)

[OlyveOyl]

@MaryIsobel  One jumbo egg ( or large) 2T sugar, 1 rounded teaspoon  Medaglia d’Oro espresso powder, vanilla, whole milk to fill to one cup mark (after you have added the previous ingredients ) of measuring cup.Mix egg and sugar with chopsticks to keep bubbles at a minimum.Add espresso powder and a little of the milk to help dissolve espresso. Mix gently , then add balance of milk and vanilla. Strain into two containers, cover containers, steam gently on rack in a covered pot.  Removed at 171* , time will depend on container thickness and temperature of ingredients, somewhere between 7 and 9 minutes roughly. I tested at 5 minutes to get an idea of the temperature. ETA. This is it not very sweet, you might want to consider one more tablespoon sugar.

Edited February 15 by OlyveOyl (log)

[C. sapidus]

 

Cashew cream chicken, from ‘My Bombay Kitchen’. Sear chicken and marinate with ginger-garlic paste. Fry dried chiles, cloves, cardamom, and onion. Add chicken, cover with water, and then simmer until done. Blend raw cashews with yogurt, sauce, and dried chiles, and then simmer everything together. Milder than intended but no complaints.

 

Turmeric rice with cloves, cinnamon, bay leaf, black cardamom, and garlic. Mrs. C stir-fried broccoli florets and broccolini with garlic and maybe some other stuff.

 

Edited February 16 by C. sapidus (log)

[Senior Sea Kayaker]

Salmon club sandwich for a simple early dinner. From the bottom mayo, tomato, rinsed pickled hot peppers, bacon, poached salmon, lettuces and Monterey Jack on toasted WW.

With a Breton Brewing Pale Ale.

 

[liamsaunt]

Stir fry with chicken, peppers, onions, Thai basil, and a little bit of broccoli that needed to get used up.

 

[Ann_T]

Last night's dinner.

Chili Verde over cheese filled flour tortillas with a side of pinto beans, salsa and guacamole,

[gulfporter]

Surprisingly cool and wet on our return to Mexico,

 

Massaman shrimp curry.  Canned massaman paste and can of coconut milk mixed into a well cooked melange of carrots, brussel sprouts, orange sweet pepper, onions and MXN squash (green).  

 

Esposo likes this mild curry, I add siracha on my plate. 

 

 

 

 

[Norm Matthews]

I have made bread three or four times so far this month and as a result am getting enough day old bread to start thinking about doing something with it...like croutons.  So I made Ribollita with bread in the soup and as a topper with cheese sprinkles.

[Neely]

Dinner last night was duck pancakes. I bought the crispy skin duck at a nearby Chinese restaurant and made the pancakes at home. Didn’t feel like eating out. 
 

Edited February 16 by Neely (log)

[C. sapidus]

Visiting friend wanted to try something unavailable in rural Maine so we went out for African food. Chicken peanut butter stew, goat stew, and pumpkinseed chicken (egusi) stew with mixed greens and three kinds of fufu (plantain, corn, and fonio). Fufu was interesting, and unlike anything I have ever had before. No pics, sadly.

 

Grandparents spent time in Ghana so it was interesting to compare the stews with family recipes, even though the owner/cook is from Cameroon.

 

Wandered downtown and stopped for Old Fashioneds at a local distillery, which recently opened a bar.

[mgaretz]

Sirloin, cooked on the grill without sous vide.  First time I have cooked a steak this way in many years.  It came out fine.  Might go back to it!  Served with baked potato (35 minutes in the Speedi) and steamed broccoli.

 

 

[liuzhou]

Rabbit ravioli in spicy garlicky tomato sauce.

 

 

 

[liamsaunt]

The fish truck only had one container of the Martha's Vineyard bay scallops left by the time I got there, so I bought that and a container of Cape Cod sea scallops and made scallops picatta over angel hair.

 

[weinoo]

It's been a busy week here, with a (big) birthday, anniversary, Valentine's Day, and whatever else. So we went out to eat a number of times, as I was unable to get a reservation where I really wanted to go for our anniversary. (fuck RESY and their ilk).

 

Anyway, we started (on our anniversary) at a restaurant we've wanted to try, called Koloman. Marcus, the chef, has been at a few previous restaurants we've really enjoyed, and here he stretches out even further, with his "own" place. 

 

Here, @Kerry Beal was mentioning the frying of parmesan rinds. I do know, and have made, frico. So I was taken by surprise with this amazing appetizer:

 

 

Where the parmesan is fried and ends up almost like a piece of chicharrón. To go along with the celeriac tartare, something I was not expecting at all.

 

 

We also had this kingfish crudo, with lots of horseradish.

 

For my main, I wanted the classic Koloman dish:

 

 

Salmon en Croûte, with a beetroot beurre rouge, pickled cucumbers and sunchoke purée. Significant Eater had the unpictured schnitzel.

 

For dessert, we couldn't pass up the souffle for two, with lingonberries, vanilla ice cream, and rum...

 

 

We rolled out of Koloman, happy on our 26th anniversary.

 

The next night, we actually went to see Patti Smith at the Bowery Ballroom, so even though it was a birthday, meals were not that important.

 

But we made up for it with dinner a few nights later (the night after Valentine's Day) with dinner at Cecchi's, a place I've mentioned before.  Apparently, my lover of hamburgers and fries could not resist...

 

 

While I had a nicely cooked, huge pork chop.  Dessert was simple, just a chocolate cake with vanilla ice cream (comped by the host).

 

All in all, a pretty good week.

[C. sapidus]

Uzbek restaurant before seeing the Temptations musical at the Kennedy Center. Clockwise from lower left: Cabbage salad, beef tongue with horseradish and capers, Turkish coffee, dolma, samsa, Olivier salad, more beef tongue, and borscht. There was lots more food at the other end of the table.

 

Olivier salad and borscht were good, but Russian neighbor's is better.

 

[Dante]

Tom Yum chicken stir fry over noodles

[Duvel]

16 hours ago, weinoo said:

ere, @Kerry Beal was mentioning the frying of parmesan rinds. I do know, and have made, frico. So I was taken by surprise with this amazing appetizer:

 

 

Where the parmesan is fried and ends up almost like a piece of chicharrón. To go along with the celeriac tartare, something I was not expecting at all

While I can vivdly imagine a Parmigiano chicharrón I am also intrigued by the celeriac tartare … could you elaborate 🙏 ?

[Neely]

It’s that soufflé that is doing it for me @weinoo it looks heavenly and with lingonberries as well “yum”