Dinner 2026

[liuzhou]

Ten minutes to midnight in China. In addition to preparing breakfast (Breakfast 2026) I’m preparing New Year Dinner dinner now; it takes time. And I don’t want to be doing this tomorrow. First I have to half 50 grams of dried Sichuan peppers and shake out the seeds. The chillies are very light when dried so 50 g is a lot. Then I will debone some chicken legs and chop the meat into cubes. Then I will celebrate with a comfortable bottle of bubbly! Or two!

 

新年快乐！

 

Welcome to 2026 and congratulations on making it through!

 

 

[liuzhou]

And finally, I cooked my dinner which I prepared last night minutes before the year changed.

 

辣子鸡 (là zi jī), Sichuan Chilli Chicken. With rice and stir fried greenery.

 

 

 

[weinoo]

With the truffle I treated ourselves to:

 

 

Our first course last night was risotto.  I made a compound truffle butter with some shavings from the truffle, so the risotto is simply Carnaroli rice, butter, olive oil, shallots, garlic, white wine, home made chicken stock, and the compound butter and Parmigiano added in at the end, topped with slices of the Perigord truffle.  Pretty good.

 

Followed by a non-pictured roast chicken, which had some of the compound butter and truffle slices spread under the skin - also good.

[sartoric]

The turkey that keeps on giving, and yet another episode of “things in bowls”. 
I’m calling this poultry rice porridge. 

[RWood]

Finished off my Dungeness. Grilled crab sandwich with provolone. 
It was a much better price than Nick’s in Pacifica. They are up to $60 a sandwich 😵‍💫.

 

 

[Dr. Teeth]

New Years Day Hoppin John with skillet cornbread.

[Neely]

 

A quiet New Years Eve for husband and I. We had steak frites and salad for New Years Day… two sauces one green peppercorn with cream and the other creamy horseradish. i couldn’t choose which one, so had both. 
 

[Maison Rustique]

[Ann_T]

First dinner of 2026.

Lamb shanks with polenta.

[weinoo]

Continuing the use of Perigord truffles...

 

 

Mise for the dish.

 

 

Linguini with Perigord truffles.  Even easier, and certainly quicker, than the risotto above.  Sautéed a clove of garlic in olive oil and butter while pasta is cooking, added cooked pasta to the sauté pan with a hunk of the truffle butter and Parmigiano, toss and toss with some pasta water till consistency is correct, top with a bit more Parmigiano, minced parsley and chives, and freshly sliced black truffle. 

[rotuts]

@weinoo

 

Nice

 

What is @ 3 o'clock ?

 

An omelette ?  pasta dough not yet rolled out and cut ?