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What is/was for dinner?
- Thread starter Gutwrench
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Poached chicken gives a lovely stock (and it is brilliant for when you are feeling under the weather); in addition, the chicken itself is moist (which is the other big plus of poached chicken, and means that the chicken is excellent in sandwiches, better, in my opinion, than roasted chicken would be, as it is moist).
Besides, everything else in tonight's meal is already pretty heavily spiced, or would be considered spicy (roasted vegetables, and my version of African/jollof rice), so, to have a soothing meat dish to accompany is no bad thing.
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Dinner was delicious, though I say so myself.
Actually, I used the stock from the chicken as the cooking liquid when I finally cooked the rice.
Actually, I used the stock from the chicken as the cooking liquid when I finally cooked the rice.
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Dinner should never be anything less. I just had more of last nights dinner as today's lunch and it was even better.
Heh sometimes I mean to do that... but I may notice the leftovers at breakfast time when reaching for milk for the coffee... and... something happens. I chalk it up to needing coffee to have any common sense.
Potatoes roasting in the oven, along with a nice head of garlic; I shall serve prawns, and gravadlax with them.
Marie Rose sauce (my own) has already been prepared (ketchup, mayonnaise, Yorkshire Relish, lemon juice, a dash of sriracha, sea salt, black pepper, and some pimentón, sweet smoked Spanish paprika), as has aioli (four fat cloves of garlic minced, salt, an egg yolk, and olive oil).
Now, I shall also prepare a tomato salad, from organic cherry tomatoes bought yesterday in the farmers' market, anointed with sea salt, freshly ground black pepper, chopped basil, chopped parsley, and olive oil. Perhaps a drop of aged balsamic vinegar as well.
Marie Rose sauce (my own) has already been prepared (ketchup, mayonnaise, Yorkshire Relish, lemon juice, a dash of sriracha, sea salt, black pepper, and some pimentón, sweet smoked Spanish paprika), as has aioli (four fat cloves of garlic minced, salt, an egg yolk, and olive oil).
Now, I shall also prepare a tomato salad, from organic cherry tomatoes bought yesterday in the farmers' market, anointed with sea salt, freshly ground black pepper, chopped basil, chopped parsley, and olive oil. Perhaps a drop of aged balsamic vinegar as well.
More khao soi. I've actually been making it nightly. I don't know if it's because of how long it takes to prepare or because it's a new favorite of mine, but it's so gratifying to sit down after work, exercise, and cooking to just eat this. 
More khao soi. I've actually been making it nightly. I don't know if it's because of how long it takes to prepare or because it's a new favorite of mine, but it's so gratifying to sit down after work, exercise, and cooking to just eat this.
View attachment 933564
Care to share the recipe?
Last night I helped my cousin prepare dinner. He has a new chef who was looking for a new menu. Fish and pizza. Pizza is Fontina Cheese Pizza with Shitake mushroom. The other pizza was a Margherita pizza but we customized it with the better Mozzarella cheese and buffalo cheese. Fish is Chilean Sea Bass from South Korea and Salmon is from New Zealand king farm/ Sushi Grade.
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It's really a bastardized version of this recipe where the changes I made ensure I'll be able to have the most ingredients on hand without them expiring or taking up too much room.
I'm by no means a chef and tried to keep things as short as possible, but please enjoy my mix of metric and imperial measurements:
- 1 half large onion thinly diced
- 1–2 tablespoons minced garlic
- 1 cup water
- 1 teaspoon bouillon
- 2 tablespoons red curry paste
- 2 tablespoons brown sugar
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 14 oz skim milk
- 12 drops coconut extract
- 14 oz extra firm tofu (pre-cubed or use edge of spatula)
- 4 oz of dry rice noodles
- Sauté onion and garlic in a little olive oil until onion pieces are tender enough to break with spatula.
- Cook cubed tofu in covered pan on medium heat in its water until it boils off.
- Bring enough water to submerge noodles to boil then remove from heat and add noodles. Let sit until desired tenderness.
- While waiting for sautéing and boiling to complete, microwave water with bouillon. Stir all other ingredients (save for the milk) into the bouillon.
- Pour the bouillon, curry, sugar, sriracha, soy sauce, and extract mixture into the pan with the garlic and onions. Pour in the milk, set the heat to low, and stir until light steam starts to rise.
- While waiting for steam, transfer a couple ladles (or large spoons) of the soup into the tofu pan. Replace cover on tofu pan and wait until seared.
- Pour drained noodles, tofu, and soup into large bowl and enjoy.
Got a new cast iron dutch oven so I made some chicken noodle soup
Super Cool, everything looks so good. What are the green stem like vegetables, they look like green beans?
A kind of seaweed used like salt when cooking food. They are actually quite good. Can be used as salt substitute when cooking. Gives better color and taste to food when cooking.
I had planned to prepare pasta, (with pancetta & peas), but realised that I craved something a little more robust in flavour.
Hence, this evening, I am preparing a version of my own hot & sour broth with pasta (nastrini, in the absence of noodles).
Stock, chilli, ginger, kecap manis, soya sauce, fish sauce, oyster sauce, lemongrass, lime leaves, chopped tomatoes, carrots, green onions, ordinary onions, peas, & pasta.
Hence, this evening, I am preparing a version of my own hot & sour broth with pasta (nastrini, in the absence of noodles).
Stock, chilli, ginger, kecap manis, soya sauce, fish sauce, oyster sauce, lemongrass, lime leaves, chopped tomatoes, carrots, green onions, ordinary onions, peas, & pasta.
Friday family Back yard dinner (including MIL, SIL, nephew) Nothing fancy.
Grilled chicken, BBQ chicken, Southern Fried chicken, Country broccoli slaw, Cheddar tater casserole, boiled corn cobbettes.
Pretty good although it was still pretty hot Weather wise. Doesn’t start cooling down here until 8p or so.
Still everybody filled up. Once the kiddos are asleep it’s onto Adult happy hour with beer, wine, and leftovers if anyone is still hungry - out on the patio, under the stars @ 80F ish.
Please send some fed-ex across the pond...as it were.
Sea asparagus is the correct term. They're native to most of the world including Europe. It's hard to describe their texture, but it's kind of like a cucumber and seaweed combination but also not the same or lending to either. The color intensifies with a very quick flash blanching and dunk into ice water. You can wash and eat them raw. They're a pretty nice snack along with plain celery and a light dip with a beer. Celery itself is pretty salty depending on the time of year you purchase it. Prices vary wildly depending on who you purchase from. You can easily grow it yourself in a contained bed or hydroponic system. You just need water with a higher salanity level.
Dinner is a dish based on a Spanish recipe for a fish stew.
Organic onions, carrot, & red pepper finely diced; six or so cloves of garlic minced; several anchovies dissolved in olive oil; a few new potatoes chopped.
All of the above are sautéed in olive oil, seasoned with black pepper, pimentón (smoked Spanish paprika), & then white wine (a little) & stock are added.
Once the vegetables have cooked through, the fish (the recipe called for cod, I'm using blue mouth, a relative of scorpion fish), is then added to the dish until cooked.
Organic onions, carrot, & red pepper finely diced; six or so cloves of garlic minced; several anchovies dissolved in olive oil; a few new potatoes chopped.
All of the above are sautéed in olive oil, seasoned with black pepper, pimentón (smoked Spanish paprika), & then white wine (a little) & stock are added.
Once the vegetables have cooked through, the fish (the recipe called for cod, I'm using blue mouth, a relative of scorpion fish), is then added to the dish until cooked.
I think we share something in common when it comes to food. There are two types of people when it comes to food and drinks. Some people eat to live and other people live to eat. I really value high quality food ingredients and meals along with veggies and fruits. I can see and taste the differences.
Likewise.
A language exchange holiday to a wonderful French family when I was a (morose, moody, alienated) teenager was something of an epiphany for me, where culture & food were concerned.
This was exceptionally tasty & was served with a glass of Spanish white wine, an Albarino.