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What is/was for dinner?

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.
 
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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


Based off of this recipe

Pretty tasty once added some accoutrement.
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gigatoaster said:
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.

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Whatever about fois gras, chicken breast with mushrooms and creme fraiche, you can never go wrong with a Puligny-Montrachet.
 
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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.
 
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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.
 
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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.
 
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Scepticalscribe said:
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.
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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?
 
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).
 
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Scepticalscribe said:
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).
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What a tasty birthday dinner!
 
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