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Dinner 2025

liuzhou

By liuzhou
in Cooking

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TdeV

TdeV

Posted
Posted
On 2/18/2025 at 8:41 AM, Ann_T said:

Last night's dinner.

 

EscargotinMushroomcapsFebruary17th2025.thumb.jpg.c55f3b33b68cb65521a6fbb604c6959b.jpg

Escargot in mushroom caps. Served with slices of baguette to sop up the garlic butter.

 

Lovely, Ann! How much butter? Cooked for how long and how?

gulfporter

gulfporter

Posted
Posted
On 2/17/2025 at 11:34 PM, Dante said:

Ham and cheese sandwiches with Benedictine spread on hoecakes, side of waffle fries.

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I had to look up what Benedictine was on a sandwich.  My original thought was that it was spiked with Benedictine brandy/liqueur 🍹

  • Like 1
Tropicalsenior

Tropicalsenior

Posted
Posted
27 minutes ago, gulfporter said:

had to look up what Benedictine was

Me too but it sounds really good. I have some homemade corned beef curing and it sounds like it would be good with that.

  • Like 2

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

Dejah

Dejah

Posted
Posted (edited)

@C. sapidus Your seafood meal sounds delicious, but oh! such a tease - no pics!

Supper was Chicken Katsu with air-fryer zucchini and Jasmine rice.

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I am on the lunch committee for our local garden club, and one of the volunteer snack contributors was sick, so I made some Banana Chocolate Candied Ginger mini egg rolls. The white chocolate I used in the test batch looked good but too sweet. So for the 40 that I made for the group, I used semi-sweet. Better!
 These are the test ones that we ate at home!
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Edited by Dejah (log)
  • Like 10
  • Delicious 6

Dejah

www.hillmanweb.com

Norm Matthews

Norm Matthews

Posted
Posted

I didn't make pork bulgogi very often when I had to cut up a roast, even a small one with a bone. It took too much time to just cut up for me to want to do it very often but now that the Korean grocery where we have started shopping has fresh pork shoulder and ribeye beef cut up perfectly for bulgogi and Charlie thinks the recipes I have found for both are the best. So it isn't such a hassle any more and both are not as much as they are at regular stores. The thing on the plate that looks like white Spam is tofu.  Charlie cooked that. To me tofu is like salad:  it tastes better when somebody else makes it. At first I was surprised that people even considered it food. :) Counter clock-wise to the tofu is fish cake. It doesn't taste like fish though. 

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  • Like 9
  • Haha 3

http://normmatthews.blogspot.com/

Tan Can Cook

Tan Can Cook

Posted
Posted (edited)

I made royal chicken with gravy of Hyderabad. This was superb with naan, either your standard variety or best with flaky Kerala paratha. Making (cooking) is relatively easy, you simply put the marinated chicken into the oven and slow cook until done.

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Edited by Tan Can Cook (log)
  • Like 8
  • Delicious 5

Ronald N. Tan

Personal Chef at Tan Can Cook

Northern California (USA)

Dante

Dante

Posted
Posted

Pork tenderloin and steamed plantain with chimichurri sauce, over saffron rice.

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  • Like 8
  • Thanks 1
  • Delicious 1
Dante

Dante

Posted
Posted
14 hours ago, gulfporter said:

 

I had to look up what Benedictine was on a sandwich.  My original thought was that it was spiked with Benedictine brandy/liqueur 🍹

 

To be honest, when I first ran across it, I thought the same thing too.

  • Haha 2
liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

 

 

17 hours ago, gulfporter said:

I had to look up what Benedictine was on a sandwich

 

I thought it was roast monk. How disappointed I was when I read the recipe - it's just lumpy raita.

 

 

Edited by liuzhou (log)
  • Haha 5

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

It's hotpot season here, so many hotpots have been consumed of late. A few: 

 

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Of course, some pickled chillies lift them up.

 

 

  • Like 7
  • Delicious 1

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

RWood

RWood

Posted
Posted

Roasted tomato pesto pasta with Boudin sourdough rolls. New pasta bowls too! My sister sends us Boudin sourdough on special occasions. Bread in Georgia sucks, and we miss SF sourdough so much.

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  • Like 7
  • Delicious 3
liuzhou

liuzhou

Posted
  • Topic Starter
Posted
8 hours ago, Paul Bacino said:

@liuzhou---

 

Where can i get these broths, Recipes?

 

The simplest solution is found in commercial stock bases as shown in this topic.

 

They should be found in any Chinese or Asian supermarket and on Amazon etc.

 

The internet has hundreds of recipes for hotpots, not that many people use  a recipe as such.

 

 

  • Like 3

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Honkman

Honkman

Posted
Posted

Garbanzo-Leek Stew with Parmesan - leeks, garbanzo beans, onions, garlic, grated parmesan, thyme and allspice are braised in a mix of vegetable broth and heavy cream. Slightly pureed and finished with diced semi-dried cherry tomatoes and tomato oil

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  • Like 6
  • Thanks 1
  • Delicious 1
Two Foodies - One Journey
BeeZee

BeeZee

Posted
Posted

We are fortunate to have several excellent family-owned pizza joints nearby. Dinner last night was a Grandma style pie with crushed tomatoes/mozz/basil and a drizzle of olive oil.

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  • Like 10
  • Delicious 1

"Only dull people are brilliant at breakfast" - Oscar Wilde

Neely

Neely

Posted
Posted

Take out/ away rich butter chicken from the freezer from a previous meal, plus I made a yeast Nan type bread. Served with pickled cucumber, chutney, rice and yoghurt. 
 

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  • Like 7
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Dejah

Dejah

Posted
Posted

Made Foo Jook (rehydrated tofu sticks) soup with pork ribs.
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This was very filling, so we had a late supper of steam from frozen seafood rice rolls. Very disappointing when we are used to ones served at dim sum. We can also buy packages of fresh ones, and they are much better.
 

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Had our butcher at Safeway cut up some thick beef liver for me: 1 inch thick! Breaded, pan0fried, and eaten with gravy and fried onions.

 

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For dessert, I made my first ever but not the last Upside Down Pineapple Cake. The ATK recipe used fresh pineapple, and we enjoyed it. I reduced the sugar in the cake batter as the caramel was sweet!

 

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  • Like 4
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Dejah

www.hillmanweb.com

Maison Rustique

Maison Rustique

Posted
Posted (edited)

My food-gifting friend brought me an Aldi flatbread yesterday. It looked rather spare in the topping department, so I went to work with more cheeses, pepperoni, olives and onions. Very tasty, though Aldi pizza crust is not my favorite. Never look a gift horse in the mouth...just give it some help.

 

 

May be an image of pizza

 

 

Edited by Maison Rustique
fix typo (log)
  • Like 1
  • Delicious 1

Deb

Liberty, MO

rotuts

rotuts

Posted
Posted

@Dejah

 

I love upside down cake.

 

yours looks delicious .

 

consider trying one w good quality canned pears .

 

my favorite.  now that I have a full sized oven again

 

Im going to have to look into that.

 

thanks for the reminder

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