Dinner 2024

[Katie Meadow]

7 hours ago, liuzhou said:

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.

 

Feet and carcass in one slow cooker

 

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.

 

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.

 

 

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

 

Now thinking about my freezerful of chicken stock and tomorrow.

 

 

Okay, a stock question for you: sometimes I see recipes identified as Chinese chicken stock. They often contain ginger, but some of them specify using some kind of pork, not typically smoked, like maybe a pork neck bone or something. Is this common?

[Captain]

Monday Roast.

Lamb, veg and gravy.

 

[C. sapidus]

Mrs. C's Alaskan black cod. Sauteed okra with onion, garlic, and chiles. "Tartar" sauce with dill pickles and sauerkraut not pictured.

 

[liuzhou]

5 hours ago, Katie Meadow said:

Okay, a stock question for you: sometimes I see recipes identified as Chinese chicken stock. They often contain ginger, but some of them specify using some kind of pork, not typically smoked, like maybe a pork neck bone or something. Is this common?

 

Yes. Very. In fact, almost always. 

 

Certainly the ginger. The pork component is usually an unsmoked ham. When I do make an elevated Chinese stock I like to use Jinhua ham but for everyday stock skip that part.

 

 

 

Edited March 19 by liuzhou
typos (log)

[Honkman]

Potato gnocchi with red beets, leeks, red onion, walnuts, thyme and sour cream

[liuzhou]

I've gone all Sino-Thai-Caledonian with a plate of a Scottish classic -  stovies. Made with minced beef and Chinese celery, potatoes, Thai fish sauce and hispi cabbage.

 

 

 

I added black pepper after taking the photo. HP Sauce would have been better but I don't have any.

 

 

[Neely]

Although I am late to the St Patrick’ Day celebrations, I didn’t want to miss out on a corned beef meal, so we had it 2 days late. Mustard  sauce added to the dish. 
 

[rotuts]

@Neely

 

fantastic !

[rotuts]

P.S.:

 

@Neely

 

how did you make the mustard sauce ?

 

never occurred to me.  ant w plain Dijon .

 

Hollandaise w added Dijon might be very good w CB.

 

plenty of Dijon.

[liamsaunt]

Fish and chips 

 

[Neely]

8 hours ago, rotuts said:

P.S.:

 

@Neely

 

how did you make the mustard sauce ?

 

never occurred to me.  ant w plain Dijon .

 

Hollandaise w added Dijon might be very good w CB.

 

plenty of Dijon.

I just make a bechamel sauce and add a dollop of cream for smooth richness, then add about teaspoon of English mustard and a dessert spoon of Dijon all to taste. 
 

Agree Hollandaise with added Dijon would be good but I find making a bechamel easier. 

[Margaret Pilgrim]

3 hours ago, Neely said:

I just make a bechamel sauce and add a dollop of cream for smooth richness, then add about teaspoon of English mustard and a dessert spoon of Dijon all to taste. 
 

Agree Hollandaise with added Dijon would be good but I find making a bechamel easier. 

Another easy alternative is a tablespoon of creme fraiche or sour cream or even heavy cream, splat of Dijon, bring to simmer, reduce heat and whisk in several tablespoons butter.    A kind of faux buerre blanc.    Done in a minute.    (Change flavoring by subbing meyer lemon, slivered mint, horseradish, or, or, or....

[C. sapidus]

Alaskan rockfish fillets simmered with a spicy sauce (bplah dtom saep). Paste was pureed shallot, garlic, habanero chiles (sub for bird chiles), and white peppercorns. Sauce included slivered ginger, palm sugar, fish sauce, and water. Simmered the fish until done, removed, and cooked down the sauce by half. I will definitely make this again.

 

 

Cabbage with tomato and spices (cayenne, cumin, turmeric). Sauteed chopped onion, jalapenos, and ginger for 30 minutes until browned, added the cabbage and spices, and then simmered with crushed tomato.

 

Cucumber relish with slivered ginger and shallots, sliced  jalapeno, and chopped cilantro. Syrup was diluted rice vinegar, palm sugar, and salt. Very clean and refreshing.

 

Edited March 20 by C. sapidus
Splelling (log)

[Honkman]

Pork tenderloin (first seared, then finished in a low-temp oven (250F)) served over mashed butternut squash (with heavy cream and nutmeg) and sautéed rainbow chard

[liamsaunt]

Braised short ribs with parsnips and carrots over potato and Macomber turnip puree with roasted broccolini for my husband, niece and nephew

 

 

 

And the vegetarian version with braised oyster mushrooms and spinach for my sister and me

 

[C. sapidus]

Hot and sour shrimp salad with cucumber, poached green beans, shallot, lemongrass, cilantro, and mint. Dressing was lime juice with roasted chile paste, fish sauce, sugar, and a sliced red habanero. Thai salads are some of my favorite things, I should make them more often.

 

Stir-fried broccoli with fermented black beans and garlic, finished with lemon juice (we were out of rice vinegar), a little chicken stock, and sesame oil.

 

[Norm Matthews]

This recipe with the silly name (Spicy Marry Me Chicken) was in the Kansas City Star a few days ago and I decided to try it today. It tastes like Italian and I served it with pasta Charlie said how much he liked this recipe three of four times during and after the meal.  It had two ingredients that I could not find at the store and had to substitute. One was sun-dried tomatoes.  This store had them before but not today. Another was canned-in-oil calabrian chiles. I substituted tomato paste and canned  chopped jalapeño chilies. I also substituted fresh mozzarella cheese for the goat cheese. There are several goat cheeses I don't care for but I don't remember which ones and preferred not to take a chance.
 

Edited March 21 by Norm Matthews (log)

[Ann_T]

The first halibut of the season arrived this morning at Thrifty's,from ship to store.

I've been waiting for fresh halibut since last November.

Definitely worth waiting for.

I seared it in a cast iron grill pan and finished it in a hot oven.

 

Served with a lemon butter with pink peppercorns, roasted potato wedges and zucchini.

[liamsaunt]

Mutter paneer, Meera Sodha's chicken curry, Maharajah rice, and naan

 

[liuzhou]

Well, this didn't go to plan. It was meant to be finished with the coriander leaf and Chinese chives I 'definitely' had in the fridge but didn't.

 

Despite the supermarket and the wet market I visited today between them having 18 different types of mushroom, I picked the plain old white buttons. Hey, they're exotic round here!

 

Anyway I stir fried them with shrimp (bought live and wriggling), garlic, ginger, fish sauce, Shaoxing and S: 辣豆瓣酱; T 辣豆瓣醬 (là dòu bàn jiàng), Spicy Sichuan fava bean sauce.

 

 

The shrimp shells and heads are in the freezer for stock sometime later.

 

 

Edited March 21 by liuzhou (log)

[gulfporter]

Grilled chipotle-marinated chicken breast salad with arugula, goat cheese, picked red onion and cucumber.   Dressing was olive oil and chipotle.  

 

 

[Captain]

Salad and chips with lightly spiced breaded chicken tenders.

[Maison Rustique]

This is a delightful combination. My kind of fast food. Had it with warm baguette and beurre. Only complaint about the salmon is the pull tab which broke off. I hate those things.

[C. sapidus]

A Very White Dish: Alaskan cod, mashed cauliflower (microwave), remoulade. All courtesy of Mrs. C

 

 

Dry-fried green beans, vegetarian version: sliced garlic and ginger, Sichuan peppercorns, facing-heaven chiles, shallot (sub for scallion), salt. Easier and equally as good as the ground pork version.

 

Edited March 21 by C. sapidus (log)

[Honkman]

Potato salad - potatoes, red onion and asparagus were roasted in the oven and afterwards mixed with a vinaigrette made from olive oil, Dijon mustard, shallots, garlic and lemon juice