Sashimi with salmon, tuna and sushi rice.
Served with the trimmings: Pickled ginger, Japanese soy sauce, and wasabi.
Served with the trimmings: Pickled ginger, Japanese soy sauce, and wasabi.
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What is/was for dinner?
- Thread starter Gutwrench
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Friend sent me some pumpkin spice Bon Maman jam.
Broke out the bread machine to bake a sturdy white bread.
That looks delicious.
Did you ever make bread with Belgian beer?
Astonishingly good.
Bon Maman is a great brand for jams!Friend sent me some pumpkin spice Bon Maman jam.
Broke out the bread machine to bake a sturdy white bread.
I just happen to be quaffing a Belgian brew (La Chouffe)!
Ah, excellent. Do enjoy. One of my favourites, also.
Well, for bread, any decent (and decently robust) beer will do; the first time I had such bread was in a small, but award winning pub in a side street in the medieval city centre of Bruges; stunned by the wonderfully tasty bread, I asked about it, and was informed that a local beer had been used in the preparation.
Dinner this (winter) evening is based (loosely) on a Portuguese recipe, with a couple of tweaks.
Essentially it is fish (monkfish cheeks), in a mix of olive oil (generous amounts) and wine or stock; I used stock.
In fact, I used chicken stock, both because it is more flavoursome and less salty than most vegtable stock; plus, monkfish is a fish that - very often - in Iberian cooking, puts in an appearance accompanied by meat (sometimes taking the form of bacon lardons, very frequently something like chorizo).
Also in the mix were roughly chopped potatoes, onions and halved cherry tomatoes; a tweak took the form of an added, chopped carrot.
The recipe called for four cloves of garlic. Naturally, I doubled that. Salt (sea salt), black pepper (freshly ground), pimentón (sweet, smoked paprika, a staple of Iberian cuisine) were also added.
This then spent around an hour and a half, perhaps a little more (though the fish was added after almost an hour) in a preheated oven at 180-200C. (350-400F).
Essentially it is fish (monkfish cheeks), in a mix of olive oil (generous amounts) and wine or stock; I used stock.
In fact, I used chicken stock, both because it is more flavoursome and less salty than most vegtable stock; plus, monkfish is a fish that - very often - in Iberian cooking, puts in an appearance accompanied by meat (sometimes taking the form of bacon lardons, very frequently something like chorizo).
Also in the mix were roughly chopped potatoes, onions and halved cherry tomatoes; a tweak took the form of an added, chopped carrot.
The recipe called for four cloves of garlic. Naturally, I doubled that. Salt (sea salt), black pepper (freshly ground), pimentón (sweet, smoked paprika, a staple of Iberian cuisine) were also added.
This then spent around an hour and a half, perhaps a little more (though the fish was added after almost an hour) in a preheated oven at 180-200C. (350-400F).
Looks absolutely delicious; do enjoy.Pumpkin spice pork chops.
How did you manage to get the pork chops so juicy? The sauce looks amazing, also.
Nothing worse than a dry pork chop.
I use two different techniques to assure that a boneless pork chop comes out succulent.
Whenever time permits I will brine the pork. Just salt, brown sugar, garlic powder, bay leaf, and water. These were in the bath for about 24 hours.
Then too cook them I use a simple technique. I do a light dusting of spices, and then light coating of flour for a crust. Then get the frying pan relatively hot, and sear one side for 3-4 minutes, over medium high heat.
Flip the chops, reduce heat to low, insert thermometer probe, cover the pan and simply wait until they hit 140-145.
Pull off and then rest the chops 10 minutes.
While they are resting I deglazed the pan, and made the pumpkin spice sauce.
I use two different techniques to assure that a boneless pork chop comes out succulent.
Whenever time permits I will brine the pork. Just salt, brown sugar, garlic powder, bay leaf, and water. These were in the bath for about 24 hours.
Then too cook them I use a simple technique. I do a light dusting of spices, and then light coating of flour for a crust. Then get the frying pan relatively hot, and sear one side for 3-4 minutes, over medium high heat.
Flip the chops, reduce heat to low, insert thermometer probe, cover the pan and simply wait until they hit 140-145.
Pull off and then rest the chops 10 minutes.
While they are resting I deglazed the pan, and made the pumpkin spice sauce.
Absolutely agree that there are few things - yes, "nothing" - worse than a dry pork chop.
Thank you for the detailed & informative reply; much appreciated.
Brining: Now, that is something I had never thought of, but your pork chops in the picture looked so succulent (and doubtless, tasted delicious), that, not only were they mouth-watering, but I realised that I had to ask how you prepared them, as this strikes me as a wonderful way to prepare them.
Any lean cut of meat, that you intend to cook at high heat, will benefit from being brined. The salt allows it to retain water as it is cooked through.
I almost always brine, or marinate, my lean pork, and chicken cuts.
Works well on certain cuts of fish as well.
I almost always brine, or marinate, my lean pork, and chicken cuts.
Works well on certain cuts of fish as well.
Twenty four hours in the fridge?
I can see that this would be excellent for pork chops - and must think to use it myself.
Re chicken, I don't use breast (because I have always found it too dry - perhaps brining would work well for chicken breast, as well), but do use the thights (with skin and bone still attached - which give a flavoursome and succulent meat).
What cuts of fish would benefit from this technique in your view?
Dinner this evening is based on, or derived from, a Basque dish, which goes by the name of Marmitako, and is one in which tuna plays a starring role.
The dish (recipes vary, but are broadly similar) features finely chopped onions, minced garlic (eight cloves for me, rather than the three or four suggested by various recipes), green peppers (finely diced, and I also used mild chilli peppers), chopped cherry tomatoes, and chopped potatoes.
These are all (in turn) slowly sautéed in olive oil, to which sea salt, freshly ground black pepper, and dulce pimentón (smoked, sweet, paprika), and its hotter cousin, (picante pimentón) are added.
The recipe called for stock and/or white wine; I dissolved around eight to ten anchovy fillets in the olive oil to give a deeper depth of flavour, and used chicken stock cubes.
Once everything has been sautéed and is soft (a lot longer than the lying times given in the various recipes - onions slowly cooked down to caramalised deliciousness do not take five minutes, they take closer to thirty to arrive at this happy state).
Anyway, once the stock was added, the dish was transferred to a casserole and found its way into the oven, where it spent the next hour and a half bubbling quietly away to itself.
Cubed (and seasoned, with sea salt and black pepper) tuna was added around fifteen minutes before I planned to serve it, and fresh parsley (finely diced) was served as a garnish when dinner was (finally) served.
The dish (recipes vary, but are broadly similar) features finely chopped onions, minced garlic (eight cloves for me, rather than the three or four suggested by various recipes), green peppers (finely diced, and I also used mild chilli peppers), chopped cherry tomatoes, and chopped potatoes.
These are all (in turn) slowly sautéed in olive oil, to which sea salt, freshly ground black pepper, and dulce pimentón (smoked, sweet, paprika), and its hotter cousin, (picante pimentón) are added.
The recipe called for stock and/or white wine; I dissolved around eight to ten anchovy fillets in the olive oil to give a deeper depth of flavour, and used chicken stock cubes.
Once everything has been sautéed and is soft (a lot longer than the lying times given in the various recipes - onions slowly cooked down to caramalised deliciousness do not take five minutes, they take closer to thirty to arrive at this happy state).
Anyway, once the stock was added, the dish was transferred to a casserole and found its way into the oven, where it spent the next hour and a half bubbling quietly away to itself.
Cubed (and seasoned, with sea salt and black pepper) tuna was added around fifteen minutes before I planned to serve it, and fresh parsley (finely diced) was served as a garnish when dinner was (finally) served.
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As @decafjava asks, what sort of mushrooms?
Did you use butter (in my experience, while mushrooms go exceptionally well with butter, they are also greedy in their consumption of butter), or olive oil? And what about garlic, another terrific partner for mushrooms? Any cream?
In general, I don't use cream with pasta, but make an exception for Gorgonzola sauce (or any blue cheese sauce) and whenever I add mushrooms to pasta.
I had pasta as well.
Didn't think to snap a picture.
Made a Bolognese sauce loosely inspired by an episode of the show Stanley Tucci searching for Italy on HBO max/CNN on demand.
It is a much faster fresher version that focuses more on the soffritto, and some non standard spices like nutmeg, vs the traditional long simmered tomatoes for flavor. Cooking up in only about 45 minutes, vs hours.
Unfortunately I can't find the clip from the show online, but this is a rough synopsis.
Great show BTW that delves deep into the history of many famous Italian dishes.
I put my own spin, and added some zucchini, squash, and hot house cherry tomatoes at the very end, along with a irresponsible amount of Parmesan Reggiano. Very fresh tasting.
Didn't think to snap a picture.
Made a Bolognese sauce loosely inspired by an episode of the show Stanley Tucci searching for Italy on HBO max/CNN on demand.
It is a much faster fresher version that focuses more on the soffritto, and some non standard spices like nutmeg, vs the traditional long simmered tomatoes for flavor. Cooking up in only about 45 minutes, vs hours.
Unfortunately I can't find the clip from the show online, but this is a rough synopsis.
“10 Minute” Bolognese from Stanley Tucci
This original recipe for one of Italy's most famous pasta sauce breaks a lot of rules and does it with not a tomato in sight.
chewingthefat.us.com
Great show BTW that delves deep into the history of many famous Italian dishes.
I put my own spin, and added some zucchini, squash, and hot house cherry tomatoes at the very end, along with a irresponsible amount of Parmesan Reggiano. Very fresh tasting.
For tonight, seafood, champagne & an amazing Meursault. So delicious.
Getting better at cooking pizzas.
Finally nailing the thin crust I have been chasing.
Finally nailing the thin crust I have been chasing.
Ohhh my favourite alpine meal, much more than fondue. I think I can identify some of the cheeses there as well as the cold cuts but please list them!