Thanks a million; much apreciated.
That recipe sounds both delicious, and very "doable' from the perspective of the enthusiastic amateur chef.
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What is/was for dinner?
- Thread starter Gutwrench
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Thanks a million; much apreciated.
That recipe sounds both delicious, and very "doable' from the perspective of the enthusiastic amateur chef.
Broccoli, pasta, garlic & anchovies.
Anchovies (a tin, Ortiz, chopped roughy, and added to the sauté pan with its oil, stirred into the olive oil until dissolved), and garlic (a full head/bulb, nine cloves), chopped very finely, two finely chopped onions, one carrot and one piece (or rib) of celery (very fine diced), all softened in olive oil.
Meanwhile, pasta is cooked in boiling stock; broccoli stems added around five minutes before the pasta is ready, and the florets three minutes later. Then, these are scooped out with a slotted spoon, and added to the sauté pan.
A cup of cooking stock is reserved to be added to the sauté pan at the end.
Anchovies (a tin, Ortiz, chopped roughy, and added to the sauté pan with its oil, stirred into the olive oil until dissolved), and garlic (a full head/bulb, nine cloves), chopped very finely, two finely chopped onions, one carrot and one piece (or rib) of celery (very fine diced), all softened in olive oil.
Meanwhile, pasta is cooked in boiling stock; broccoli stems added around five minutes before the pasta is ready, and the florets three minutes later. Then, these are scooped out with a slotted spoon, and added to the sauté pan.
A cup of cooking stock is reserved to be added to the sauté pan at the end.
Stir fry with summer's bounty while it lasts: mixed summer squash (yellow and zucchini), red bell peppers, broccoli, carrots, mushrooms and tofu over brown rice noodles with teriyaki.
Another warm day today but there's a cold front coming in that will likely vex neighbors enough to doorstep the rest of their summer squash rather than put up with annoyances of trying to protect them from a killing frost that's bound to hit a home run in here pretty soon. Summery weather started late enough that most of the squashes being doorstepped around the 'hood this year are still nice smallish market size ones. I feel blessed!
Another warm day today but there's a cold front coming in that will likely vex neighbors enough to doorstep the rest of their summer squash rather than put up with annoyances of trying to protect them from a killing frost that's bound to hit a home run in here pretty soon. Summery weather started late enough that most of the squashes being doorstepped around the 'hood this year are still nice smallish market size ones. I feel blessed!
Teriyaki from a bottle or jar, or something you have prepared yourself?
Anyway, I love stir fries and (virtually) all Asian dishes.
[EDIT: to remove quotes from a former newbie who did not stay long.]
Sure, whatever. Welcome aboard.
[I'm probably not the only one who has noticed that we have a live one on board here today.]
I just use a commercial sauce, usually Kikkoman (yeah even though it has corn syrup in it I believe).
Sure, whatever. Welcome aboard.
[I'm probably not the only one who has noticed that we have a live one on board here today.]
I just use a commercial sauce, usually Kikkoman (yeah even though it has corn syrup in it I believe).
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Yes, I do my best to ignore such tasteless (how ironically apt, in a thread dedicated to, and devoted to, matters culinary) posts, or rather, posts that I suspect may be tasteless.
Actually, a report has been made.
Okay: Kikkoman - their soy sauce is very good, a standard staple.
Yes I use their soy sauce as well and prefer it. I'm actually going to give Walmart's teriyaki a try next time though, a friend says it's quite okay. I'll experiment since I'm not a connoisseur of the stuff anyway. I more often use just soy sauce and rice vinegar for Asian cooking but sometimes teriyaki is what's on my mind so I keep some around especially in summer.
As for that other matter, wow, that was fast. I'd edit my post to remove those lingering quotes of his already vanished contributions, but I'm too lazy and it's almost my bedtime. I won't mind doing it tomorrow though.
Home made pork Siu Mai, and Ong Choi
That looks absolutely divine, and utterly mouthwatering; how did you prepare the greens?
just blanched in stock with a dash of sesame oil, and soy.
Then toasted sesame seeds sprinkled on the top
Then toasted sesame seeds sprinkled on the top
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Some people do eat things without an entire head of garlic.
Last night I ordered in Mexican. This is the first food delivery since probably March or April.
Heading out to the backyard in a few minutes to barbecue two big steaks. Will be served with broccolinni and garlic potatoes and a nice Australian shiraz, followed by some British TV crime entertainment.
A guy had thin on Facebook marketplace for a great price
Pizza dough incoming.
Pizza dough incoming.
A version of vegetarian tom yum broth with nastrini, as I don't have noodles to hand; soy sauce, (dark and ordinary), miso, fish sauce, shrimp sauce, ginger, chilli, stock, onions, tomatoes, carrots, courgette, (zucchini) - all roughly chopped; plus nastrini.
A very rare dish where I haven't used garlic.
A very rare dish where I haven't used garlic.
Wanted to try out the mixer for a salad.
Had most or a rotisserie chicken left over from Costco so I whipped up a chicken curry salad with apple, and dried cranberries.
Had most or a rotisserie chicken left over from Costco so I whipped up a chicken curry salad with apple, and dried cranberries.
I like those dried cranberries in my oatmeal... sometimes by time I get done decorating the porridge with fruit it might as well be some kind of dessert.
Raspberries and blueberries are also pretty good with muesli or oatmeal, offering a nice tartness and different texture to the dish.
Yep... and apples, golden raisins, peaches...
Not sure how "heart healthy" all that ends up being, and that hour of day I don't give a damn either!
Roasted tomatoes, which were added to gently sautéed onions, (three, finely chopped/diced), garlic (a head, minced in my Italian garlic crusher), anchovies, (a tin, Ortiz, chopped and then dissolved in olive oil); served with pasta.
Steak, with spinach and mushrooms in a Velouté sauce.
