Dinner 2025

[Shelby]

12 hours ago, Duvel said:

For Christmas, we are alternating between our families in Germany and in Spain. This year we will be in Spain, so we „preponed“ our German Christmas gathering with my parents and my sisters family to this weekend. My fathers as well a little ones birthday was just the week before, so we had a couple of celebrations together. As a added benefit we met at my parents in the North and had some icy nights & mornings to get into Christmas mood …

 

 

I made classic holiday fare. Spice bread with whole foie gras …

 

 

A chestnut „cappuccino“, made from roasted chestnuts, cream, five spice and topped with milk foam …

 

 

Duck two ways: breast, dry cured and SV for 4h @ 54oC, then seared. Just perfect and served with a tart cherry sauce. Legs, also presalted two days in advance and SV 36h @ 70oC with thyme, butter, quatre épices and finished under the broiler. Classic dark duck sauce. Red cabbage, lingonberry jam and homemade dumplings from raw potatoes. In the heat of the battle, only little one made a picture of the mains …

 

 

There was pear schnapps as dessert for the men, any other (solid) options were declined due to being completely  pigged (ducked ?!) out …

 

No complaints 😎

I just love reading your posts.

[TdeV]

@Duvel, re: Spice bread with whole foie gras …

 

What was the spice bread made of?

 

[KennethT]

I got a couple of duck legs in Chinatown this weekend with the intention of experimenting making betutu (from Bali). Unfortunately, dark forces intervened and I lost a day or so.... I didn't want to waste them so I just slow roasted them in the CSO with a short stint at 400° air fry... with duck fat potatoes.

 

[rotuts]

@KennethT

 

would you share how you did those duck legs and potatoes ?

 

I have a CSO , and potatoes , and can look into a pair of duck legs.

 

that duck look perfect 

[KennethT]

9 minutes ago, rotuts said:

@KennethT

 

would you share how you did those duck legs and potatoes ?

 

I have a CSO , and potatoes , and can look into a pair of duck legs.

 

that duck look perfect 

Steam-bake duck legs on a rack at 275 for 1.5 hours.  After 60 minutes, slip the potato halves under the rack.  To finish, turn the CSO to convection bake at 400.  For those with the air fryer function (hello, Canadian CSO-500), use the airfryer; 5-10 minutes.  The skin was perfect, but the meat was a bit dry - but, I got the legs in Chinatown and they were very lean to start with.

[Maison Rustique]

Grilled turkey, Fantasma sugar-cured bacon and Pave cheese.  Finally had some turkey!

 

[YvetteMT]

Potato fish cakes with halibut.  And broccoli. 

 

I usually make a remoulade to go with but didn't bother, and didn't miss it. 

 

[Honkman]

Variation on Fideua with Chorizo and Tomatoes - chorizo is pan-seared until slightly crispy and removed. Fideo pasta gets seared in the chorizo oil until browned and afterwards gets cooked with onions, garlic, cherry tomatoes, thyme, parsley and white wine in chicken broth. Finished with a little bit of sugar and lemon juice

[Neely]

This was a small lamb Balinese curry using the paste from a jar of Ayam Balinese curry paste. Added onions, lamb and small pieces of potato and cooked for quite awhile till the potatoes were soft and creamy. I like this curry flavour, it is milder than most and not coconut milk based. Broccoli as a side and served with a slice of bread rather than rice!!

 

 

 

[liuzhou]

Hunan style squid with red and green chilli, onion, garlic scapes, black vinegar, Shaoxing wine.

 

Served with rice.

 

 

 

[Dr. Teeth]

Chrysanthemum and sesame/miso dressing.   
 

I forgot to take a picture of Cod and Potatoes that went with it

[Duvel]

21 hours ago, TdeV said:

@Duvel, re: Spice bread with whole foie gras …

 

What was the spice bread made of?

 

That‘s French pain d‘épice, and I made it from this recipe …

 

It freezes well.

[sartoric]

I’ve been enjoying these brothy rice with veg and protein dishes lately. This one is boned chicken drumsticks marinated with white miso, soy, honey and gochujaro, some baby pak choy and bean sprouts in chicken bone broth. 
 

 

[C. sapidus]

Grilled lemongrass pork chops: Marinate thick pork chops with minced lemongrass, garlic, scallions, fish sauce, soy sauce, sesame oil, whiskey, white pepper, sugar, and coconut milk. Grill over charcoal. Turned out well, will make again.

 

Stir-fried broccolini with garlic, serrano chile, oyster sauce, fish sauce, and a little sugar.

 

[Dante]

The traditional (in our household) Thanksgiving leftovers Shepherd's Pie.

 

Edited yesterday at 05:58 AM by Dante (log)

[Dante]

Sausages with lemon sauce over potatoes with cilantro, coriander, and tomato paste.

[gulfporter]

A simple and quick pasta.  Charred grape tomatoes,  shallots,  goat cheese in a white wine reduction,  topped with basil and toasted panko.

 

 

 

 

 

 

 

[Paul Bacino]

Post Turkey---my wife wanted to bake  (  Cranberry/ Pistachio biscotti )

 

[C. sapidus]

Potato soup with chipotle, crushed tomato, onion, garlic, chicken stock, cilantro, and a dollop of Greek yogurt

 

 

Black beans with bacon, garlic, crushed tomato, ancho chile powder, roasted chile Poblano, and cilantro

 

[sartoric]

Almost the same as yesterday, sautéed onion, garlic, wombok and mushrooms with sliced chicken on brothy rice.

 

[Honkman]

Collard Greens Tacos with Pickled Apples and Walnuts from the “Dos Caminos Tacos” cookbook - for the pickled apples you heat up apple cider vinegar, water, sugar, halved jalapeno and pickling spices until the sugar dissolves and add thinly sliced Gala apples. Let it cool down for an hour and filter off the pickling liquid. Walnuts are getting roasted in olive oil and finely chopped. Sliced collard greens are sautéed in the walnut oil until

slightly wilted and mixed with the apples and walnuts. Served on corn tortillas

[liuzhou]

四季豆炒土猪肉 (sì jì dòu chǎo tǔ zhū ròu), Green bean and organic pork with red and green space chillies. Served with rice. 

 

 

 

Edited 57 minutes ago by liuzhou (log)

[Smithy]

A couple of nights ago I went to a party. One guest had brought smoked salmon from a local company. It was moist, tender, and better than I'd have expected; I have (had) firm opinions that the best smoked salmon in town comes from the Northern Waters Smokehaus. Another guest and I agreed that this was just as good. So I bought some yesterday, and had some of it for dinner. 

 

 

Mmm. Flaky. Oily. Maybe not quite as firm as Northern Waters' work, which is Atlantic salmon. This label suggests this salmon is locally farmed. (I need to call both of those companies and get more information about their sources, in light of this article.) Anyway, it's good stuff.

 

I also finally had the ingredients to try a recipe from The Mediterranean Dish: Sauteed Mushrooms with Garlic. I overcooked the garlic and had to start over, but fortunately I hadn't added the mushrooms yet.

 

 

This recipe's a winner. It's intended as an appetizer, but was plenty of dinner for me, especially because I'd been sampling the salmon.

 

Edited to add: Everett's salmon comes from Alaska, according to their info sheet. According to the Northern Waters' Smokehaus FAQs, some of their salmon is wild-caught in Alaska but it isn't clear whether some of it is farmed. I've written to them to ask.

Edited 1 hour ago by Smithy
Updated the post (log)