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Dinner 2025

liuzhou

By liuzhou
in Cooking

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Maison Rustique

Maison Rustique

Posted
Posted (edited)

Trying to work my way through the freezer. Defrosted an unmarked container. Turned out to be black-eyed peas. Wouldn't be my first choice for a hot summer day, but it was tasty!

May be an image of collard greens

Edited by Maison Rustique
typo (log)
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Deb

Liberty, MO

Duvel

Duvel

Posted
Posted

Today was relocation day and we moved to a new camping site in the west of Tyrol. On the way we visited Zell am See …

 

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… and the fancy town of Kitzbühel.

 

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Upon arrival at the camping site we had bright sun plus 32 oC and I had very little energy for cooking. Luckily, the local butcher had Almochse on offer, so I bought a pound of mince and made …

 

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Introducing: the McAlpine …

 

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And the Double McTyrol with cheese …

 

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Washed down with some beers before a cold & refreshing shower and some 50 pages of A Movable Feast …

 

No complaints 🤗

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C. sapidus

C. sapidus

Posted
Posted

Improvised catfish curry with zucchini, shiitake mushrooms, red and yellow bell peppers, and leftover sweet potato. Curry paste was shallots, garlic, long red chiles, frozen lemongrass, ginger, shrimp paste, and lime zest, with ground coriander, cumin, and turmeric. Sauce was coconut milk seasoned with tamarind, fish sauce, brown sugar, and Thai basil. Outcome seemed shaky but it turned out well in the end.

 

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Bruce, a.k.a C. sapidus

eG Foodblog: Crabs, borscht, and fish sauce

Neely

Neely

Posted
Posted (edited)

Perhaps my favourite dinner when I was in France, was this duck leg covered with an eggplant sauce. The restaurant owner said it was from a female duck as they are less fatty ?? It was served with gratin potatoes served in a bowl and with a salad that had a thick vinaigrette. All delicious.

 

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I seem to have had lots of risotto one way or another and to me the most tasty was the one I had below which was served as a side to the grilled octopus. I asked the waiter why the risotto was so nice and he replied that the main ingredient was fresh garlic shoots or garlic scapes as we call them. 
 

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Restaurant with the risotto was called Le Bistro in the town of Cotignac 

 

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Edited by Neely (log)
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TdeV

TdeV

Posted
Posted
1 hour ago, Neely said:

Perhaps my favourite dinner when I was in France, was this duck leg covered with an eggplant sauce. The restaurant owner said it was from a female duck as they are less fatty ?? It was served with gratin potatoes served in a bowl and with a salad that had a thick vinaigrette. All delicious.

 

IMG_5026.jpeg.a069a4bb537fa740ef86c7b1125eaf86.jpeg

 

 

I seem to have had lots of risotto one way or another and to me the most tasty was the one I had below which was served as a side to the grilled octopus. I asked the waiter why the risotto was so nice and he replied that the main ingredient was fresh garlic shoots or garlic scapes as we call them. 
 

IMG_4975.jpeg.31bc96312c4761b50916dad793e5fabf.jpeg

 

 

Restaurant with the risotto was called Le Bistro in the town of Cotignac 

 

IMG_4824.jpeg.2b0748347d1ce89bc136005cdefeb462.jpeg

 

Neely, those dishes look scrumptious!

 

Do you have ideas about how the eggplant sauce was made? Was the duck leg roasted separately?

  • Like 1
Neely

Neely

Posted
Posted (edited)

@TdeV I have been wondering myself about the eggplant sauce and am quite at a loss to replicate. I guess I would try to sauté onion, garlic and eggplant but there was definitely more to it than that. It had something which my taste buds can’t quite identify. Perhaps I’ll try putting in some tarragon, maybe a splash of brandy… it certainly was an exceptional taste. 

As for the duck leg, I would suspect fried first then cooked in the sauce. I thought it interesting that the chef/owner mentioned about it being a female duck. He sort of scoffed at the thought of a male leg. He spoke very good English having lived and cooked in the UK for sometime. 
 

I will have to wait till later in the year to try to cook the garlic green shoots risotto when the shoots are available… and… then they are hard to find. I only know of one market that sells them in my city. 

Edited by Neely (log)
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Steve Irby

Steve Irby

Posted
Posted (edited)

It's been a steamer on the Florida Gulf Coast  so I was looking for a minimal effort dinner.  Grilled vegetables and  homemade sausage fit the bill. 

 

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This is the fifth peach galette that I've made in the past two weeks.  This particular run of Chilton County peaches has been really good so it's been "strike while the irons hot"

 

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Edited by Steve Irby (log)
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Ddanno

Ddanno

Posted
Posted
2 hours ago, Steve Irby said:

It's been a steamer on the Florida Gulf Coast  so I was looking for a minimal effort dinner.  Grilled vegetables and  homemade sausage fit the bill. 

 

IMG_20250615_181400656_HDR.thumb.jpg.fc7d12dc0dd37d5242911021e24a4e21.jpg

 

IMG_20250615_184243399.thumb.jpg.a125b71ea1ac72593b4a837f45e5ab5a.jpg 

You can't casually leave an interest bomb like "homemade sausage" without a bit more info, can you?

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Smithy

Smithy

Posted
Posted
4 minutes ago, Ddanno said:

You can't casually leave an interest bomb like "homemade sausage" without a bit more info, can you?

 

Let's hope not!

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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liuzhou

liuzhou

Posted
  • Topic Starter
Posted

花椒鸡 (huā jiāo jī), Chicken with Fresh Green Sichuan Peppercorns.

 

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Served with rice. Of course.

 

 

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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

Steve Irby

Steve Irby

Posted
Posted
7 hours ago, Ddanno said:

You can't casually leave an interest bomb like "homemade sausage" without a bit more info, can you?

I guess I was distracted by my sweating bottle of Sierra Pale Ale.  I make two or three different fresh sausages every fall with a spanish longaniza always in rotation since at least 2015.    Here's a photo from 2018 taken in my garage.  My wife was so happy when I got a second hand stainless table and moved my seasonal sausage production out of the kitchen.

 

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And here's the 2024 run of a batch of smoked hot links and longaniza

 

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Ddanno

Ddanno

Posted
Posted
11 minutes ago, Steve Irby said:

I guess I was distracted by my sweating bottle of Sierra Pale Ale.  I make two or three different fresh sausages every fall with a spanish longaniza always in rotation since at least 2015.    Here's a photo from 2018 taken in my garage.  My wife was so happy when I got a second hand stainless table and moved my seasonal sausage production out of the kitchen.

 

IMG_20180117_163230182.thumb.jpg.6b740633496a76d4cb36a3a6638e7bf0.jpg

 

And here's the 2024 run of a batch of smoked hot links and longaniza

 

IMG_20241207_181040718_HDR.thumb.jpg.022213a2cf415e21aa6cf16c0c8ca97c.jpg

Where do you ship to? 😋

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YvetteMT

YvetteMT

Posted
Posted

Smoked elk roast,  cilantro lime rice, and mixed veg. Little hot honey sauce on top

 

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Hunter, fisherwoman, gardener and cook in Montana.

Ddanno

Ddanno

Posted
Posted
1 hour ago, Steve Irby said:

I guess I was distracted by my sweating bottle of Sierra Pale Ale.  I make two or three different fresh sausages every fall with a spanish longaniza always in rotation since at least 2015.    Here's a photo from 2018 taken in my garage.  My wife was so happy when I got a second hand stainless table and moved my seasonal sausage production out of the kitchen.

 

IMG_20180117_163230182.thumb.jpg.6b740633496a76d4cb36a3a6638e7bf0.jpg

 

And here's the 2024 run of a batch of smoked hot links and longaniza

 

IMG_20241207_181040718_HDR.thumb.jpg.022213a2cf415e21aa6cf16c0c8ca97c.jpg

Out of curiosity, why do you make them in the fall?

  • Like 1
Duvel

Duvel

Posted
Posted

Visiting the magnificent Krimml waterfalls, Austrias largest waterfall. They make you pay dearly (for the road, the parking, the entrance, …) and then they make you walk a lot. A lot. And up the hill. 450m in height. But then again … beautiful views 🤗

 

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By the time we went back we were exhausted. On rhe way was a popular Jausenstation, basically a farm that doubles as a makeshift restaurant with basic, rustic food based on the farms produce. We arrived just before a major downpour …

 

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The first room of the farm was converted into a guest room.

 

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We enjoyed Gulaschsuppe with meat from their cows …

 

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Tiroler Gröstl - butter fat-fried potatoes, bacon, onions and their farm eggs …

 

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We enjoyed it so much that we ordered a second portion. The farmers daughter who served the meals was visibly impressed by little ones capacity for food. We explained her that we walked up the Krimml waterfalls and she smiled knowingly …

 

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For dessert a rich Kaiserschmarrn, again from their eggs and milk, served with a tart berry compote …

 

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And finally Löffelmilch, hot raw milk (so non-homogenized and non-pasteurized), whipped with sugar and then a shot (or two) of rum are added. Delicious 🤭

 

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We were happy, the farmers daughter was happy and we got some (homemade) eggnog on the way …

 

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Did we sleep well that night (again) 🥳

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