What is/was for dinner?

[Scepticalscribe]

It is Friday, Good Friday in the western Christian calendar, one of the days of the year which is traditionally meat free.

Now, as it happens, these days, on most days of most weeks, my dining and diet takes a meat free form, but, nonetheless, I still thought to conform to some of the old traditions.

So, dinner this evening took the form of miso soup: Miso soup (miso paste, soya sauce, a little fish sauce, sesame oil, vegetable stock, and freshly squeezed lime juice), with Japanese noodles, diced French onions, and shredded cabbage.

 

[Richard8655]

Simmered salmon tonight (but not as anything religious). Trying to eat more fish and veggies, with less red meat for health and effort to be more kind to animals.

 

[Mellofello808]

We are still on a bit of a chinese kick. Doing some recipes we haven't tried before.

Tonight was black pepper beef, and celery stir fry

https://www.bonappetit.com/recipe/black-pepper-beef-and-celery-stir-fry

Based off of this recipe

Pretty tasty once added some accoutrement.

 

[Scepticalscribe]

We are still on a bit of a chinese kick. Doing some recipes we haven't tried before.

Tonight was black pepper beef, and celery stir fry

https://www.bonappetit.com/recipe/black-pepper-beef-and-celery-stir-fry

Based off of this recipe

Pretty tasty once added some accoutrement.

Sounds and looks delicious.

 

[gigatoaster]

We did something simple. Fois gras then chicken breast with mushrooms and crème fraîche. And of course a nice, yet a bit young Puligny. Very buttery, nutty and oaky as good wine should be. Highly recommended.

 

[Scepticalscribe]

We did something simple. Fois gras then chicken breast with mushrooms and crème fraîche. And of course a nice, yet a bit young Puligny. Very buttery, nutty and oaky as good wine should be. Highly recommended.

View attachment 1753151

Whatever about fois gras, chicken breast with mushrooms and creme fraiche, you can never go wrong with a Puligny-Montrachet.

 

[Mellofello808]

A favorite korean takeaway place recently re-opened. I bought the spicy chicken, and pork combo over cabbage for lunch.

Just a light soup for dinner tonight.

 

[Scepticalscribe]

A favorite korean takeaway place recently re-opened. I bought the spicy chicken, and pork combo over cabbage for lunch.

Just a light soup for dinner tonight.

Mouth-watering.

How does Korean cuisine compare to Japanese, or Thai, or Malaysian/Indonesian, or even Chinese cuisine?

 

[anika200]

Cornish Rock Hen, braised cabbage, mashed potatoes with gravy and sage dressing.

 

[Mellofello808]

Korean food mostly revolves around pickled/marinated/fermented flavors. They are masters of patiently waiting until you get funky umami.

In america the most common types of Korean restaurants are korean BBQ places, that mix those funky flavors with Smokey, crispy, molyard reactiony grilled meats. In addition there is something called bonchon, which is essentially a variety of mostly pickled vegetable sides that are usually delicious.

I am lucky to live in a heavily asian area, so I have my choice of many Korean places. It is priced like fast food here, think McDonald's prices per person, but you get these healthy protein packed dishes, with veggies on the side.

I am sure they have some places over the pond as well, although they are likely more formal, yakiniku places where the meat is grilled at the table.

 

[steve1960]

Chili Con Carne and rice on Easter Sunday, its going 6.30am now on Monday and I am already eyeing up the leftovers. Makes a great breakfast?

 

[Mellofello808]

Wood fired pizza for dinner.

Ordered 4 pies. 3 traditional, and this pizza of the day, that was a white pie with smoked salmon.

So nice to be able to sit down in restaurants again.

 

[Scepticalscribe]

Dinner took the form of a fish stew, inspired by some of the Iberian - Spanish and Portuguese - fish stew recipes that I have read.

A few onions, very finely diced, were sautéed in olive oil until soft; then, around ten cloves of garlic (two finely sliced, the others minced) were added. Also added to the olive oil were around eight anchovies, which were allowed to dissolve in the onion and garlic mix.

Then, several tomatoes - a mix of cherry tomatoes, vine tomatoes, and one large tomato - chopped and seasoned with sea salt and black pepper were added to the pan.

Pimentón (Spanish smoked sweet paprika) - a few heaped teaspoons - was next added and stirred for a minute or two into the onion & garlic & melted anchovy mix.

Next, a generous glass of Spanish white wine was poured into the dish, and simmered until the wine had reduced into something resembling a sludge.

Stock - a jug - was prepared (a chicken stock cube, seasoned with fish sauce, to which two teaspoonfuls of tomato puree were dissolved). This was added to the pan, along with a few potatoes, already peeled and diced into small squares.

This was allowed to simmer - partially covered - away for around 40 minutes, until the potatoes were cooked, at which point I added some chopped and diced white fish (haddock) and salmon; the fish was ready in around five to seven minutes, and the dish was then decorated with chopped, fresh parsley, before I served dinner, even though I dined toute seule, as per usual, in these Covid times.

Very tasty, though I say so myself.

 

[Mellofello808]

Bit of a cleanse day today.

Green kale smoothie for lunch, and just a light salad with toasted garbanzo beans for dinner.

Carne Asada marinade coming together for tomorrow

 

[Mellofello808]

Carne asada.

 

[Scepticalscribe]

Very simple, and very tasty: An omelette, (organic, free range eggs), seasoned with sea salt, black pepper, and fresh (finely chopped) parsley, and cooked in butter in an Italian copper sauté pan.

 

[Scepticalscribe]

A hot and sour soup: Stock, freshly squeezed lime juice, lemon grass, chopped chilli peppers, a thumb of ginger, fish sauce, brown sugar, miso paste, a little tom yum paste, to which, were added, French onions, cherry tomatoes, shredded kale, and chopped mixed fish.

 

[Mellofello808]

Spaghetti squash, spicy arrabiata sauce, fancy sausages, zucchini

 

[Scepticalscribe]

Spaghetti squash, spicy arrabiata sauce, fancy sausages, zucchini

For once, I find myself admiring the cleaver, rather than the food.

I love Japanese knives.

 

[Scepticalscribe]

Lunch (no, not dinner) toook the form of a tasty cheeseboard: Black olives, Camembert Rustique, Gorgonzola Cremosa, Bleu d'Auvergne, St Nectaire, Comte and Dent du Chat with fresh French baguette, from the French bakery.

 

[Expos of 1969]

Lunch (no, not dinner) toook the form of a tasty cheeseboard: Black olives, Camembert Rustique, Gorgonzola Cremosa, Bleu d'Auvergne, St Nectaire, Comte and Dent du Chat with fresh French baguette, from the French bakery.

Nice selection. From your previous posts I know you love cheese, particularly the softer variety. What is your secret for keeping your cholesterol in check?

 

[gigatoaster]

Tonight was a typical French dinner 😊

Apéro: salmon with Perrier-Jouët
Main: Noix de Saint-Jacques flambées à l’Armagnac
Dessert: Profitéroles

« un délice » 😍

 

[Scepticalscribe]

Nice selection. From your previous posts I know you love cheese, particularly the softer variety.

Yes, it is no contradiction of the truth to say that this is quite true.

.... What is your secret for keeping your cholesterol in check?

I ignore it.

 

[Scepticalscribe]

Dinner:

Shrimp, crab claws, and smoked salmon, served with roasted potatoes, homemade Marie Rose dressing (mayonnaise, ketchup, sea salt, black pepper, Worcester sauce, lemon juice, and pimentón - smoked, sweet Spanish paprika), and homemade aioli (minced garlic, organic, free range, egg yolks, olive oil), and two salads, dressed lamb's lettuce, and a cherry tomato and cucumber salad, both with homemade French dressing (with honey, rather than sugar, olive oil, aged balsamic vinegar, sea salt, black pepper, French mustard).

 

[Expos of 1969]

Dinner:

Shrimp, crab claws, and smoked salmon, served with roasted potatoes, homemade Marie Rose dressing (mayonnaise, ketchup, sea salt, black pepper, Worcester sauce, lemon juice, and pimentón - smoked, sweet Spanish paprika), and homemade aioli (minced garlic, organic, free range, egg yolks, olive oil), and two salads, dressed lamb's lettuce, and a cherry tomato and cucumber salad, both with homemade French dressing (with honey, rather than sugar, olive oil, aged balsamic vinegar, sea salt, black pepper, French mustard).

What a tasty birthday dinner!