What is/was for dinner?

[Scepticalscribe]

Preparing dinner, my own take on a sort of cross between a chowder, and a Portuguese fish soup.

All the vegetables are organic.

Onions, carrots, (roughly chopped), likewise tomatoes; a head of garlic (minced); all organic and all softened in olive oil.

Some diced pancetta and anchovies dissolved in the olive oil; saffron added, and pimentón (smoked, sweet Spanish paprika).

Then stock.

Next, new potatoes, chopped roughly, are added.

Once, they are almost ready the fish - a mixture of firm white fish (such as cod), red fish (salmon(), and some smoked haddock, is added.

When that is ready, double cream, and chopped parsley is added.

French bread, and a bottle of Chablis - a lovely white wine from Burgundy, to accompany.

 

[Madonepro]

and a bottle of Chablis - a lovely white wine from Burgundy, to accompany.

I sneaked in a cheeky bottle with mine too, all the way from California's coast - Kendall-Jackson Vintner's Reserve Chardonnay

 

[Scepticalscribe]

I sneaked in a cheeky bottle with mine too, all the way from California's coast - Kendall-Jackson Vintner's Reserve Chardonnay

A reserve Chardonnay sounds very tasty.

 

[anika200]

a bunch of foodies looking down their noses at pizza

Off topic but seriously where did you get this idea, I must be missing something. Not ever having something (frozen pizza) is not the same as "looking down your nose" at it, lol.
Also while I am pointing out off topic stuff, lack of photos does not mean something did not happen or is not true.

 

[anika200]

Three beans cooked over the fire with tomatoes, onions, peppers, sausage, chicken and many spices and lots O smoke etc...
Yeah the chicken got in there somehow, not recommended. lol.

 

[Scepticalscribe]

Three beans cooked over the fire with tomatoes, onions, peppers, sausage, chicken and many spices and lots O smoke etc...
Yeah the chicken got in there somehow, not recommended. lol.

View attachment 950812

Looks absolutely mouth-watering.

Do enjoy.

 

[LizKat]

Huh, I find it next to impossible to make it down the frozen pizza aisle with my kids without some type of frozen pizza-ish thing. Mind you this Still occurs while making fresh pizzas Of varying style, calzones, Stromboli’s etc through the month for dinners. At least it’s pizza and not Sugary ice cream. They seem to prefer savory salty items.

Anyhow, I recommend the PS German grilled mushroom White truffle pizza. That one is legitimately good, despite coming out of a freezer & the judgment that can often travel with that.

Nothing more LOL funny than a bunch of foodies looking down their noses at pizza

I don't trust the oven on my old stove any more else I'd have pizzas stacked in the freezer for sure. I rely now on the shop about 7 miles from here... else my "fake" ones that I make using pitas.

 

[Scepticalscribe]

Not in a mood for serious cooking, not after a lengthy French class.

So, supper was a simple dish of crab claws, and homemade aioli - (garlic mayonnaise). With toasted (French) rye bread.

 

[Scepticalscribe]

Artisan handmade sausages (chilli and fennel, 96% pork), with braised root vegetables.

Three sticks of celery, roughly chopped into large pieces, three medium to seal onions, three medium carrots, and two leeks - all choked roughly and in large pieces - along with a head (bulb) of garlic, the cloves - around nine or ten - individually peeled and halved - sautéed gently in a mix of butter (generous quantity) and some olive oil, until softened.

Then, a jug of stock is added and the vegetables will simmer away happily in that (with the lid on) for around half an hour; next, with the lid removed, they will cook for a further ten to fifteen minutes.

 

[1042686]

Wife threw down for dinner. All I had to do was eat.

and drink. Vino wasn’t bad at all for a cheap blend - round, balanced & smooth but is an open and drink bottle - tannins were pronounced next day.

I forgot to snap a pic of the flan she made for dessert. Shame on me.

 

[1042686]

This is a what will be for dinner Tomorrow pic - as it will be Pizza Friday, an adjusted pizza dough formula is about to be unleashed on the little ones. I’ll report back if my changes have proven successful or not.

I can tell ya one thing, this has beautiful, silky smooth gluten development. Very excited to see how it tastes tomorrow.

 

[Mellofello808]

Recently picked up a bamboo steamer. Been making a bunch of healthy dishes with it, but wanted to branch our.

Made a couple different varieties of Manapuas. These are originally a dim sum staple dish, but this is the Hawaii derivative with a different dough. You can find these at any 7/11 here.

It mostly comes with char siu, or yellow curry.

I made a few different kinds. Beef stew with red wine, Carnitas, Steak and peas, and what turned out to be my favorite sausage, and peppers deglazed in beer, with some BBQ sauce.

 

[1042686]

Recently picked up a bamboo steamer. Been making a bunch of healthy dishes with it, but wanted to branch our.

Made a couple different varieties of Manapuas. These are originally a dim sum staple dish, but this is the Hawaii derivative with a different dough. You can find these at any 7/11 here.

It mostly comes with char siu, or yellow curry.

I made a few different kinds. Beef stew with red wine, Carnitas, Steak and peas, and what turned out to be my favorite sausage, and peppers deglazed in beer, with some BBQ sauce.

Loves me some dimsum. Looks great. If you dont mind sharing, what is the Hawaiian derivative dough recipe?

 

[1042686]

I don't trust the oven on my old stove any more else I'd have pizzas stacked in the freezer for sure. I rely now on the shop about 7 miles from here... else my "fake" ones that I make using pitas.

I hear ya. I dont trust any stove I use, new or not, commercial or residential. I use an oven thermometer. It's cheap $3.00 insurance to verify that the oven is calibrated and operating where it should be and if not, you can manually adjust up or down to ensure accurate temp.

 

[Scepticalscribe]

Recently picked up a bamboo steamer. Been making a bunch of healthy dishes with it, but wanted to branch our.

Made a couple different varieties of Manapuas. These are originally a dim sum staple dish, but this is the Hawaii derivative with a different dough. You can find these at any 7/11 here.

It mostly comes with char siu, or yellow curry.

I made a few different kinds. Beef stew with red wine, Carnitas, Steak and peas, and what turned out to be my favorite sausage, and peppers deglazed in beer, with some BBQ sauce.

I love dim sum, and all of those Asian dumpling dishes.

That looks absolutely delicious.

 

[Mellofello808]

Loves me some dimsum. Looks great. If you dont mind sharing, what is the Hawaiian derivative dough recipe?

. I followed this video for the dough. I was a bit nervous since this is a super easy no rise recipe, but they came out great.

 

[1042686]

. I followed this video for the dough. I was a bit nervous since this is a super easy no rise recipe, but they came out great.

Right on, I'll try and make some over the weekend. Hmm, now what to fill them with? IIRC I Have some carne adovada in the freezer.

 

[Scepticalscribe]

Reading recipes for kedgeree.

 

[LizKat]

Reading recipes for kedgeree.

Heh, excellent use of time... and now where is @Zenithal to kid me about my obsession w/ the kedgeree of Downton Abbey... or for that matter most of the food shots in that series....

 

[Scepticalscribe]

Heh, excellent use of time... and now where is @Zenithal to kid me about my obsession w/ the kedgeree of Downton Abbey... or for that matter most of the food shots in that series....

Yes, I remembered that you love kedgeree, but, as I seem to have all of the ingredients to hand, thus, therefore, it is more than likely that this dish may make an appearance at my table over the week-end.

Perhaps broccoli and pasta tomorrow, first, though.

 

[Mellofello808]

Grass fed NY strip. Sous vide, and then seared over a 65000 btu burner.

Experimenting with making compound butters. Went simple with herbs, and roasted garlic, but I think I am going to branch out into more savory flavors like anchovies, and red wine reductions.

Decided it was time to break open a bottle of chianti we brought back from italy a few years back as well.

Store bought Ube (Japanese sweet potatoe) cheesecake for desert.

 

[Scepticalscribe]

Grass fed NY strip. Sous vide, and then seared over a 65000 btu burner.

Experimenting with making compound butters. Went simple with herbs, and roasted garlic, but I think I am going to branch out into more savory flavors like anchovies, and red wine reductions.

Decided it was time to break open a bottle of chianti we brought back from italy a few years back as well.

Store bought Ube (Japanese sweet potatoe) cheesecake for desert.

That looks absolutely mouth-watering; do enjoy.

 

[Mellofello808]

Spicy yellow coconut curry with sweet potato.

 

[Scepticalscribe]

Spicy yellow coconut curry with sweet potato.

Yum.

Whimper.

That looks (and, I would expect tastes) amazing.

Would you care to share the recipe?

 

[Mellofello808]

Yum.

Whimper.

That looks (and, I would expect tastes) amazing.

Would you care to share the recipe?

I'm sure you could find better online, but I just cooked this on auto pilot.

Probably not authentic but this was my process.

Ingredients:

1 onion cut into large pieces

1 head of broccoli

1/2 lb green beans with stems cut off, and chopped into 1 inch sections

1/2 lb baby carrots diced

4 small sweet potatoes (or 2 large)

Store bought yellow curry paste

1 can coconut milk

1 cup of stock (preferably home made)

2 tbs corn starch

2 tbs fish sauce (optional)

2 tbs black soy sauce (optional)

Sriracha to taste

Crushed peanuts

Recipe:


Peel, then microwave sweet potatoes for about 4-5ish minutes to lightly soften them. Chop into small chunks


In a wok put a tablespoon of oil

Start with the onions cooking them relatively high, for about a minute

Then add in curry paste. I use about 1.5 heaping table spoons. Be careful, because too much makes the dish a bit much, better to add more later if needed.

Stir fry the onions and curry paste together for another minute or so.

Add in the sweet potatoes and keep stirring for about 2 minutes

If things start getting sticky add a few dashes of the stock

Then add in the carrots, and green beans go for about 2 minutes.

Then the broccoli last stirring for a minute or so.

Now add in the coconut milk, and about 1/2 a cup of stock and allow to simmer for about 10-15 minutes checking the doneness of the sweet potatoes, and being mindful to not over cook the other veggies.

If you wanted too add in chicken, or shrimp this would be a great time.

As it is simmering add in the corn starch (mixed with water to form a paste)

Now add in the fish/soy sauce to taste. Use a light touch here, and taste it as you go.

Continue to add stock as it simmers down to maintain your desired viscosity. I like it thick but most restaurants would probably add in almost another cup of stock, if you were going for something with lots of sauce for your rice.

Plate it up and then add in the peanuts.

This was just my recipe to make this specific bowl of curry. There are a lot of other veggies I would have added if I had them on hand.

Lemon grass

Bay Leaves

Tomatoes

Thai Basil

etc would have all added to it nicely