I was bad. I enjoyed a very unhealthy Philly cheese steak sandwich for dinner.
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What is/was for dinner?
- Thread starter Gutwrench
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Poached eggs (free range, organic) with toasted multi-seed brown bread.
This evening's dinner will be vegetarian (organic vegetables purchased in the farmers' market this morning) tom yum (hot and sour) broth with basmati rice.
Carrots, onions, tomatoes, Chinese cabbage, chilli pepper, ginger, lemongrass, lime leaves, fish sauce, tom yum paste, stock, plus basmati rice.
Carrots, onions, tomatoes, Chinese cabbage, chilli pepper, ginger, lemongrass, lime leaves, fish sauce, tom yum paste, stock, plus basmati rice.
Pork chops in pan sauce, with home made cranberry apple compote, and hash browns.
Pork chops in pan sauce, with home made cranberry apple compote, and hash browns.
The pork chops look absolutely delicious.
Interesting combo of flavors, colors, crunch etc... I bet it was pretty good. 😋
I do love a well done "hot and sour" type dish or soup, yours sounds great.
Thank you; and, yes, so do I. Actually, the Chinese cabbage was an excellent addition.
This evening's dish was a fish rendang: It comprised monkfish fillets that had been defrosted and marinated in freshly squeezed lemon juice (I didn't have lime), salt and brown sugar for the best part of twenty minutes.
First, roughly sliced onions and red peppers were sautéed, then rendang paste added and sautéed, a roughly chopped chilli pepper and thumb of ginger added, - gently sautéed - followed by coconut milk, and stock with Asian fish sauce which were both then added.
That was allowed to simmer away for around twenty minutes, after which I added the monkfish, (and its marinade) for a further seven to ten minutes or so.
Served with basmati rice.
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This evening's dinner will be fish rendang (seconds from yesterday), recipe as follows:
It comprised monkfish fillets that had been defrosted and marinated in freshly squeezed lemon juice (I didn't have lime), salt and brown sugar for the best part of twenty minutes.
First, roughly sliced onions and red peppers were sautéed, then rendang paste - a few dessertspoons - were added and sautéed, a roughly chopped chilli pepper and thumb of ginger added, - gently sautéed - followed by coconut milk, and stock with Asian fish sauce which were both then added.
That was allowed to simmer away for around twenty minutes, after which I added the monkfish, (and its marinade) for a further seven to ten minutes or so.
And Indonesian rice: First,"old rice" (yesterday's left over basmati - I deliberately made extra).
Finely diced onions and carrots (organic) sautéed, to which a cup of peas (from the freezer, but earlier defrosted) are added, and sautéed until soft; seasoned with sea salt and black pepper.
Then, the spices are added: a grated thumb of ginger (still haven't managed to remember to buy galangal), and a finely diced chilli pepper plus a full head of minced garlic, all sautéed, and a little brown sugar. And finely chopped French onions.
Eggs (free range, organic) have already been whisked; then, they are added to the pan and scrambled.
This is when the old rice is added, and fried, and sautéed (even toasted); at this point, I made a well in the rice, and added some sambal paste, and some rendang paste into the well, and fried them off, and then stirred the rice through them. Once that has been done, a dessertspoon (or two) of kecap manis, sweet Indonesian soy sauce, is added and fried off, and stirred and mixed through the rice.
And that is when dinner is served.
It comprised monkfish fillets that had been defrosted and marinated in freshly squeezed lemon juice (I didn't have lime), salt and brown sugar for the best part of twenty minutes.
First, roughly sliced onions and red peppers were sautéed, then rendang paste - a few dessertspoons - were added and sautéed, a roughly chopped chilli pepper and thumb of ginger added, - gently sautéed - followed by coconut milk, and stock with Asian fish sauce which were both then added.
That was allowed to simmer away for around twenty minutes, after which I added the monkfish, (and its marinade) for a further seven to ten minutes or so.
And Indonesian rice: First,"old rice" (yesterday's left over basmati - I deliberately made extra).
Finely diced onions and carrots (organic) sautéed, to which a cup of peas (from the freezer, but earlier defrosted) are added, and sautéed until soft; seasoned with sea salt and black pepper.
Then, the spices are added: a grated thumb of ginger (still haven't managed to remember to buy galangal), and a finely diced chilli pepper plus a full head of minced garlic, all sautéed, and a little brown sugar. And finely chopped French onions.
Eggs (free range, organic) have already been whisked; then, they are added to the pan and scrambled.
This is when the old rice is added, and fried, and sautéed (even toasted); at this point, I made a well in the rice, and added some sambal paste, and some rendang paste into the well, and fried them off, and then stirred the rice through them. Once that has been done, a dessertspoon (or two) of kecap manis, sweet Indonesian soy sauce, is added and fried off, and stirred and mixed through the rice.
And that is when dinner is served.
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Buffalo wings with blue cheese dressing and celery. Double fried method except the celery and blue cheese. 
The coating sauce was about five different hot sauces combined into one to save space in the fridge and then some of it was heated with a couple tablespoons of butter before tossing with the hot wings.
The coating sauce was about five different hot sauces combined into one to save space in the fridge and then some of it was heated with a couple tablespoons of butter before tossing with the hot wings.
Buffalo wings with blue cheese dressing and celery. Double fried method except the celery and blue cheese.
The coating sauce was about five different hot sauces combined into one to save space in the fridge and then some of it was heated with a couple tablespoons of butter before tossing with the hot wings.
View attachment 1662515
Oh, wow and oh, yum.
I love buffalo wings with blue cheese sauce.
Do enjoy.
Roasted root vegetables (all organic), pus roasted tomatoes (also organic), in a French copper roasting tin:
The golden and orange autumnal colours are amazing.
So, to ingredients (all organic): Two heads of garlic, carrots, parsnips, onions, golden beets, sweet potato, and tomatoes, roasted in olive oil and seasoned with sea salt and black pepper.
The golden and orange autumnal colours are amazing.
So, to ingredients (all organic): Two heads of garlic, carrots, parsnips, onions, golden beets, sweet potato, and tomatoes, roasted in olive oil and seasoned with sea salt and black pepper.
Nasi Goreng: Spicy Indonesian fried rice: Very finely diced carrots, onions, grated ginger (around a thumb), minced garlic (a mere eight cloves), a very finely chopped chili pepper, a half cup (a Le Creuset mug, not the formal US measurement) of defrosted frozen peas, chopped French onions, some chopped, poached, chicken thighs (organic, free range), - I had poached several yesterday - organic, free range eggs (whisked), day old basmati rice, rendang paste, sambal oelek, and kecap manis (sweet Indonesian soy sauce).
Not so much what we ate today, but rather what we drunk.
Today the 19th Nov is when the French primeur wines are announced and officially go on sale.
Any keen wine drinker here probably knows that the traditional Beaujolais Nouveau (or primeur) differs from wines which are produced for drinking the follwing year(s). The maceration of whole bunches of grape (primarily the Gamay variety) and production is carried out by the carbonic method in just a few days which ensures the wine aromas are of fresh fruit with low taninns. In the SW region of France we have the Gaillac primeur which we bought and tried today. Generally they are purchased to be drunk immediately or within 3-4 months. I noted that this 2020 primeur has a 13.5% alcohol rating which is rather exceptional. A reflection of long, hot summer months.
The price is similar to the Beaujolais Noveau wine. The superarket prices vary between 5-10euros a bottle (an average of US$8), or approx 10-35 euros (US$12-40 in a bar or retaurant). Those prices of course include all taxes, unlike some other countries which I won't name.......
A photo follows of todays new wine. And rather good too. The sandwich was also enjoyable. Roe-deer pate, garnished with tomato and gherkins.
Today the 19th Nov is when the French primeur wines are announced and officially go on sale.
Any keen wine drinker here probably knows that the traditional Beaujolais Nouveau (or primeur) differs from wines which are produced for drinking the follwing year(s). The maceration of whole bunches of grape (primarily the Gamay variety) and production is carried out by the carbonic method in just a few days which ensures the wine aromas are of fresh fruit with low taninns. In the SW region of France we have the Gaillac primeur which we bought and tried today. Generally they are purchased to be drunk immediately or within 3-4 months. I noted that this 2020 primeur has a 13.5% alcohol rating which is rather exceptional. A reflection of long, hot summer months.
The price is similar to the Beaujolais Noveau wine. The superarket prices vary between 5-10euros a bottle (an average of US$8), or approx 10-35 euros (US$12-40 in a bar or retaurant). Those prices of course include all taxes, unlike some other countries which I won't name.......
A photo follows of todays new wine. And rather good too. The sandwich was also enjoyable. Roe-deer pate, garnished with tomato and gherkins.
One of the things I am most envious of europeans for is their reasonable wine prices.
It is quite the expensive proposition to be a wine drinker here, and the price becomes quite prohibitive even at the mid range.
With a few exceptions, I won't even bother touching any bottle less than $25 or so.
Drinking wine in a restaurant is rarely less than $40-50 per bottle on the absolute lowest end, and closer to $75-100 for something worth drinking.
Whereas when we visit france it is generally half that for something decent, and at that pricepoint you can generally get something above average.
It is quite the expensive proposition to be a wine drinker here, and the price becomes quite prohibitive even at the mid range.
With a few exceptions, I won't even bother touching any bottle less than $25 or so.
Drinking wine in a restaurant is rarely less than $40-50 per bottle on the absolute lowest end, and closer to $75-100 for something worth drinking.
Whereas when we visit france it is generally half that for something decent, and at that pricepoint you can generally get something above average.
This evening dinner was both simple, and tasty.
Sautéed eggs (free range, organic), fresh ciabatta with butter, and homemade (though not by me) raspberry jam, and coffee (central American) with organic hot milk.
Sautéed eggs (free range, organic), fresh ciabatta with butter, and homemade (though not by me) raspberry jam, and coffee (central American) with organic hot milk.
Looks great and everything looks fresh, pate is inspiring as far as flavors go.
Dinner shall be Puy Lentils, and artisan sausages (French style artisan sausages), plus braised leeks in a vinaigrette dressing.
In one sauté pan, the leeks were braised in stock gently for around ten minutes, then removed, and placed in a dish to which French dressing (olive oil, cider vinegar, honey, sea salt, black pepper, minced garlic (about five cloves), and Dijon mustard, all whisked together) has been added; the leeks and the dressing shall be together for well over an hour by the time they are to be served.
In another sauté pan, a classic mirepoix, or soffritto, very finely chopped (diced) carrot, celery and onion were sautéed together until soft; a head of minced garlic (around nine or ten cloves) was added, as was finely chopped pancetta. This was sautéed gently until everything was soft.
At this stage, as I didn't wish to use a tin of tomatoes this evening (that can wait until deeper winter), I added two dessertspoons of tomato puree, and then the puy lentils, and stirred them, seasoning them in the pan, for a few minutes.
Next, I added stock, including the reserved stock that the leeks had been braised in.
The lentils will now simmering away softly for around an hour - perhaps even 70 minutes - in their stock; six, fat, artisan sausages are in a sauté pan; they will be browned and then added to the lentil pan for a further ten or - much more likely - twenty minutes.
In one sauté pan, the leeks were braised in stock gently for around ten minutes, then removed, and placed in a dish to which French dressing (olive oil, cider vinegar, honey, sea salt, black pepper, minced garlic (about five cloves), and Dijon mustard, all whisked together) has been added; the leeks and the dressing shall be together for well over an hour by the time they are to be served.
In another sauté pan, a classic mirepoix, or soffritto, very finely chopped (diced) carrot, celery and onion were sautéed together until soft; a head of minced garlic (around nine or ten cloves) was added, as was finely chopped pancetta. This was sautéed gently until everything was soft.
At this stage, as I didn't wish to use a tin of tomatoes this evening (that can wait until deeper winter), I added two dessertspoons of tomato puree, and then the puy lentils, and stirred them, seasoning them in the pan, for a few minutes.
Next, I added stock, including the reserved stock that the leeks had been braised in.
The lentils will now simmering away softly for around an hour - perhaps even 70 minutes - in their stock; six, fat, artisan sausages are in a sauté pan; they will be browned and then added to the lentil pan for a further ten or - much more likely - twenty minutes.
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Yes, it was very tasty, and I have seconds for this evening.
However, lentils always take far longer to cook than some recipes suggest; these days, I know that 50-70 minutes of spluttering simmering makes a lot more sense than the 20-30 minutes suggested by some of the recipes I had used a few years ago, and which, when I had followed their instructions, meant that the lentils weren't quite sufficiently cooked. This is not a dish that can be prepared in a hurry.
In truth, this is a two hour dish from start to finish - actually, yesterday, it was closer to two and a half hours. Well, it is lockdown, it is winter, cold, and dark and wet, and I have plenty of time to potter around in the kitchen.