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Dinner 2024

liuzhou

By liuzhou
in Cooking

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KennethT

KennethT

Posted
Posted
39 minutes ago, AlaMoi said:

 

 have you tried "velveting" the beef for that salad?  looks scrumptous!

we have a "Mongolian" dish - uses ramen+veggies - that I top with velveted beef.

strips coated/tossed/left standing in corn starch followed by a fast pan sear in shallow oil.

 

the beef really stands out in a "salad type" dish

 

I'm not @C. sapidus but to me, that dish looks very Vietnamese, in which case, velveting would not be typical.  Typically it would be "grilled" which doesn't always mean like it does here in the west, but could also mean high heat pan fry.

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Kerala

Kerala

Posted
Posted (edited)

We're in the Peak District on holiday this week. I don't have my full complement of ingredients, so I'm keeping it simple.

PXL_20240526_200355778_MP2.thumb.jpg.c5c8de399464f7c6fac4cf98ab1e2cb8.jpg

Fish pie. Salmon, haddock, smoked haddock at £10 for 3 from Morrison's. I didn't pick up any flour so it was just double cream in the sauce.

PXL_20240526_2008185912.thumb.jpg.f7c140c75544f77c471fa6823651fcd2.jpg

Worked alright!

PS Oh, and prawns!

 

Edited by Kerala (log)
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)
19 minutes ago, KennethT said:

that dish looks very Vietnamese, in which case, velveting would not be typical

 

Indeed, but then velveting is not so common in Chinese cuisine as people seem to think, either. It is a Cantonese technique. In my experience, few people here have even heard of it. Not surprising. After all, only around 4.6% of the population are Cantonese and not all of them are cooks. I'd say it's more American than Chinese. The term 'velveting' is certainly American.

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

Captain

Captain

Posted
Posted

Picanha steak with roast potato and broccolini.

IMG_20240526_183234.thumb.jpg.008470b38cf53d58cc9c2a37aae7a8fb.jpg 

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C. sapidus

C. sapidus

Posted
Posted

Palak paneer (with the last of the paneer); carrot, daikon, and cucumber quick-pickle; and the last of Mrs. C's delicious sourdough bread (which did not last the day lol).

 

Palak_paneer_202405-2.thumb.jpg.84eb6ebacc3902c621d89e42d5705f96.jpg

 

3 hours ago, AlaMoi said:

 

 have you tried "velveting" the beef for that salad?  looks scrumptous!

we have a "Mongolian" dish - uses ramen+veggies - that I top with velveted beef.

strips coated/tossed/left standing in corn starch followed by a fast pan sear in shallow oil.

 

 

Interesting idea, thanks! I have not tried that with salads, usually with stir-fries. I do like grilled meats on salad.

 

2 hours ago, KennethT said:

I'm not @C. sapidus but to me, that dish looks very Vietnamese, in which case, velveting would not be typical.  Typically it would be "grilled" which doesn't always mean like it does here in the west, but could also mean high heat pan fry.

 

Recipe was "yaam nuea" from an old Thai cookbook, with modifications.

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

KennethT

KennethT

Posted
Posted
10 minutes ago, C. sapidus said:

Recipe was "yaam nuea" from an old Thai cookbook, with modifications.

Makes sense - very similar to a bo nu'o'ng

YvetteMT

YvetteMT

Posted
Posted

Elk roast sv'd, rustic (skins and not smooth) mashed, and gravy with onion and mushroom

 

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Hunter, fisherwoman, gardener and cook in Montana.

Honkman

Honkman

Posted
Posted

Duck meatloaf with braised Brussels sprouts and mashed potatoes - duck meatloaf was made with ground duck, onions, garlic, basil, sriracha, panko crumbs, eggs and finished after baking with a glaze made from ketchup mixed with ground cumin. The Brussels sprouts were braised in diced tomatoes, onions, tomato paste, dark brown sugar, rosemary and bay leaves. The mashed potatoes were made with butter, cream cheese and heavy creamIMG_9426.thumb.jpeg.9ef369cdba5d39f4ee6eb44a79ee172e.jpeg

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Two Foodies - One Journey
Dante

Dante

Posted
Posted

Pulled pork on flatbread with deep fried potatoes and peppers.

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Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted

Salmon rubbed with gochujang and fish sauce and grilled, shrimp roe noodles, blistered shishitos, nori and finished with green onion tops and cilantro. Enjoyed with a dry Lake City cider. Not shown are a side of cherry tomatoes and sliced mini cucumbers.

 

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Deboned a couple of chicken legs and diced the meat. Marinated that for 24 hours* in the fridge with garlic, ginger, fermented black beans and Shaoxing wine.

 

Today, stir fried the meat, added some sliced black boletes, then the marinade and a splash of soy sauce. Finished with thinly sliced scallions.

 

Ate with rice.

 

The marination time was meant to be less but an unexpected lunch invitation pushed it back - no loss!

 

blackbeanchickenblackboletes1.thumb.jpg.56eff02fc2672ad9e7531715e42c7892.jpg

 

blackbeanchickenblackboletes2.thumb.jpg.aece296ccfc0abe4a1bc7e49e6885555.jpg

 

 

 

 

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

C. sapidus

C. sapidus

Posted
Posted

Pan-fried halibut with fermented black beans, ginger, and a whole head of garlic. Sauce included dark soy, sugar, rice wine, red Hatch chile powder, and black pepper. Topped with chives from the garden. Not pictured: steamed artichoke, and canned grape leaves stuffed with rice and pomegranate syrup.

 

BlackBean_halibut_202405.thumb.jpg.4f504b289ba49dc95ec2a99cbdab441d.jpg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

haresfur

haresfur

Posted
Posted

Only a before photo since I got frazzled during cooking (What do you mean you didn't buy spring onions??? Help! I can't find the corn flour!!!), but I made Mapo Tofu using Adam Liaw's recipe. The tofu I had was too firm imo, and about everything in the kitchen was stained red, but I would do it again. IGA spring onions I used were huge so I cut them lengthwise as well as crosswise and the result seemed to have a lot more greens than his photo didn't seem too terribly different. I ground the Sichuan pepper in the mortar and pestle and it was pretty course but sufficiently tongue-numbing.

image.thumb.jpeg.32f79f0a80ac65d206416d0e168022b9.jpeg

 

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It's almost never bad to feed someone.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Roujiamo night!

 

孜然牛肉夹馍 (zī rán niú ròu jiá mó) - Cumin beef roujiamo.

 

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The first of more to come. Still cooking.

 

 

 

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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

rotuts

rotuts

Posted
Posted

@haresfur

 

' Grow ' the green onions in your kitchen window

 

from the bunch(es) you buy

 

you will always have some for at least garnish

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haresfur

haresfur

Posted
Posted
4 hours ago, rotuts said:

@haresfur

 

' Grow ' the green onions in your kitchen window

 

from the bunch(es) you buy

 

you will always have some for at least garnish

 

This would have been a good bunch to start with. They were almost starting to look like leeks

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It's almost never bad to feed someone.

Dejah

Dejah

Posted
Posted (edited)
On 5/23/2024 at 6:58 PM, C. sapidus said:

Mrs. C pan-fried sablefish for me, and trout for her

 

Sablefish_broccolini_202405-2.thumb.jpg.7ab05a6d4fe24558c8fd3fee424b69c3.jpg

 

Stir-fried broccolini and green beans with a sauce of garlic, roasted chile paste, fish sauce, and chicken stock. I had fresh basil leaves ready to go and forgot to add them. Oh well, there is always breakfast . . . :rolleyes:

 

THAT is a thing of beauty!

 

 

 

Edited by Dejah (log)
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Dejah

www.hillmanweb.com

Dejah

Dejah

Posted
Posted

Took @Senior Sea Kayaker 's suggestions and made crab stuffed morels. They were very filling and rich, so we just had tartar sauce and a salad with them.

 

                                                            CRabStuffedMorels4938.jpg.9b958f681f20ef8c2a18bd9e5239f38d.jpg

 

Had some sauteed in butter and mixed in with scrambled eggs for lunch next day. YUM!

 

Busy day digging in the flowerbeds, so a quick supper was needed.
Fish Piccata with pickerel
 

                                                          OickerelPiccata4953.jpg.0f09c9072d856e30efd437c02b1a8792.jpg     

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Dejah

www.hillmanweb.com

C. sapidus

C. sapidus

Posted
Posted

Semi-improvised shrimp salad: poached shrimp tossed with cilantro, white onion, lime juice, roasted chile paste, fish sauce, sugar, sliced long red chiles, and sauteed garlic. Topped with mango and fried shallot and served over butter lettuce. Repeating myself but I would happily eat Thai meat salads every warm day this summer.

 

Shrimp_salad_202405.thumb.jpg.32d12a5488202a0d03376b0ac555dcf1.jpg

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Ann_T

Ann_T

Posted
Posted
We celebrated Moe's 83rd birthday today.
focacciaslicedMay28th20241.thumb.jpg.fd077e6952bbf61479c1da2ea2ae3fb5.jpg
 
Baked a focaccia this morning to use in an appetizer.
FocacciawithGoatcheeseandroastedredpeppersMay28th2024.thumb.jpg.b783fccdd635f8487ef997dbeb8fd57a.jpg
We started with focaccia topped with warm goat cheese and roasted red peppers. Served with Unsworth Vineyards  Charme de l'île.
A local sparkling wine.
 
BeefTenderloinKabobsMay28th20242.thumb.jpg.b87ff7b467cd43a58100fb2f82d5c097.jpg
Main course was Sterling Silver beef tenderloin Kabobs.
BeefTenderloinKabobsMay28th20243.thumb.jpg.a040970e2b5a6b9230d14596eb340c83.jpg
Done on the grill with onions and green peppers.
BeefTenderloinKabobsMay28th20246.thumb.jpg.f124c6a8eebc82acc7a4c3198b748930.jpg
Served with rice and fresh asparagus.
StrawberryMeringueRollMay28th20241.thumb.jpg.90b295ce5948fba0126696c23a097502.jpg
 
It is a family tradition that Moe’s Birthday Cake/Dessert is always something with fresh strawberries.
 
StrawberryMeringueRollMay28th20243.thumb.jpg.5b3592035e2551b43ed44ac514af7d0d.jpg
This Strawberry Meringue Roll is a favourite.
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Honkman

Honkman

Posted
Posted

Stir-fried chicken breast (tenderized with some baking soda), Swiss chard (stem and leaves), green pepper, Fresno chili and some Chinese wheat noodles in a sauce made from light and dark soy sauce, garlic, ginger, sriracha, sweet-chili sauce, corn starch and chicken brothIMG_9439.thumb.jpeg.810b15edd4c8e3defe1353c31a68ebd4.jpeg

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Two Foodies - One Journey
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