Dinner 2024

[Paul Bacino]

Collard Greens Ramen w/ bone Marrow

 

[Shel_B]

36 minutes ago, mgaretz said:

Treated ourselves to some nice filet mignon from Costco.  Cooked SV then seared.  With baked sweet potato and steamed broccolini.

 

How long did it take to prepare the meat, from fridge to plate?

[liamsaunt]

I have not been cooking anything special the past couple of weeks, because covid has been ripping through my house. We all succumbed one day after the other one until we were all infected.  Argh.  Everyone's ok now though.  Here's a couple of things I made on the nights I actually cooked.

 

A NY Times recipe for chicken spiedie with buttered broccoli

 

 

My nephew grilled steaks that night too, for the red meat eaters

 

 

Mutter paneer and a vegetable korma I made with a huge zucchini my CSA gave me.  That turned out to be a decent use for it.  I did discard the seedy center

 

 

Ramen noodle bowl with mushrooms, spinach and jammy eggs, a comfort meal on the day I was feeling particularly ill.  

 

 

Chicken shawarma

 

[Tempest63]

We have a Tapas and Paella night coming up in September so I thought I ought to start practicing for the night. I cooked up this Paella tonight. Chicken, prawn and squid rings. Red pepper and peas, and a shortcut using shop bought passata instead of making a pukka tomato sauce.

I cook with an induction hob and cannot use a traditional paella pan so use this Le Creuset non stick paella pan. Unfortunately this means we don’t get much of a Socarrat on the base.

 

The recipe was an interpretation of one of the straight forward and simpler recipes from “Paella” by Alberto Herraiz. The book explores some of the traditional methods and recipes of cooking the dish, delving into the near science behind cooking paella.

 

A lot of the recipes in the book start on the stove before cooking in the oven which seems a little unusual to me. I always thought of paella as being a stove top recipe.

 

Edited 7 hours ago by Tempest63 (log)

[mgaretz]

2 hours ago, Shel_B said:

How long did it take to prepare the meat, from fridge to plate?

They were 2” thick so I had them in the SV bath for 2hrs then a few minutes to sear. 

[Norm Matthews]

A few days ago Charlie asked me to make some more of the bulgogi I made earlier this month. Yesterday I was in Walmart and saw a two pound pork Picnic roast and thought that would be an ideal size roast for us, even with a couple days of leftovers.  Picnic and shoulder roasts are right next to each other on the pig and taste the same and picnic is easier to slice up.  Also yesterday I got some okra at the farmers market and fried it up today. I only see it at farmers market and mostly  only around August and September, so I try to make is a couple times a year. We also had rice and kimchi.