What is/was for dinner?

[Gutwrench]

Last night my (step) daughter and I went to a dinner party at a friend’s place. The hosts own a few restaurants and have a commercial kitchen in their home.

She and I were in charge of appetizers and cocktails. We made a goat cheese cracker, roasted pickled beets, and two hummus spreads for Ethiopian bread.

Then we could kick back and enjoy watching, mingling, and kept the real cooks fueled up.

 

[Scepticalscribe]

Last night my (step) daughter and I went to a dinner party at a friend’s place. The hosts own a few restaurants and have a commercial kitchen in their home.

She and I were in charge of appetizers and cocktails. We made a goat cheese cracker, roasted pickled beets, and two hummus spreads for Ethiopian bread.

Then we could kick back and enjoy watching, mingling, and kept the real cooks fueled up.

Sounds delicious.

Care to share the recipes?

 

[D.T.]

It looks delicious!

Would a pizza stone be helpful? I use it with the Egg and in the oven for regular dough pizzas.

I would think, seems like you can treat it just like any other dough.

 

[Gutwrench]

Sounds delicious.

Care to share the recipes?

Four ounces bourbon, 4t simple syrup, six drops bitters, orange peel.

(That’s not what you were looking for? Haha)

 

[Scepticalscribe]

Four ounces bourbon, 4t simple syrup, six drops bitters, orange peel.

(That’s not what you were looking for? Haha)

Ah, yes, I can well imagine that this may have helped it along.

But, the roasted pickled beets, two types of hummus spread, and goat's cheese crackers were what was of absorbing interest.

 

[RootBeerMan]

Ah, yes, I can well imagine that this may have helped it along.

But, the roasted pickled beets, two types of hummus spread, and goat's cheese crackers were what was of absorbing interest.

I'll gladly give you my recipe for Hummus. It's very typically an Arab/Israeli recipe and is, IMHO, the best you can get outside the Levant. I definitely suggest using ingredients from the ME (I usually use a Syrian tahini that's available to me locally and I'm quite fond of the Sultan Turkish olive oil). Terroir isn't just for wines!

Hummus

1 cup dried chickpeas
1/2 cup tahini
Juice of 1 lemon
2 garlic cloves
1/2 tsp cumin
1 Tbs plus 1/4 tsp baking soda
Salt (to taste)
Olive Oil
Fresh Italian Parsley
Paprika (optional)

Directions:

Rinse chickpeas in cold water to remove any dirt or dust. Place chickpeas in 2 qt. pan and cover with water, adding 1 Tbs of baking soda. Let soak overnight.
Drain soaked chickpeas and rinse.
Return to pan and cover with water. Add remaining baking soda. Bring to a boil and then reduce heat to a simmer. Cook uncovered for 1-1 1/2 hours, adding more water, if necessary. Cook till chickpeas are soft and easily squashed. Drain, reserving a portion of the cooking water. Give chickpeas a quick rinse to remove any foam or skins. Let cool to room temperature.
Place cooled chickpeas in a food processor and pulse till well chopped.
Add lemon juice, tahini, garlic and cumin. Mix all ingredients well. Taste. Add salt to taste and mix till smooth. If the paste is too thick add some of the reserved cooking water and mix till the desired consistency is achieved.
Remove hummus to small plates or bowls. Create a small, shallow well and add olive oil. Garnish with chopped parsley or paprika. Serve with pita bread and olives or your favourite scooping food, (some folks in the Middle East like to use onion petals). Enjoy!

 

[Scepticalscribe]

I'll gladly give you my recipe for Hummus. It's very typically an Arab/Israeli recipe and is, IMHO, the best you can get outside the Levant. I definitely suggest using ingredients from the ME (I usually use a Syrian tahini that's available to me locally and I'm quite fond of the Sultan Turkish olive oil). Terroir isn't just for wines!

Hummus

1 cup dried chickpeas
1/2 cup tahini
Juice of 1 lemon
2 garlic cloves
1/2 tsp cumin
1 Tbs plus 1/4 tsp baking soda
Salt (to taste)
Olive Oil
Fresh Italian Parsley
Paprika (optional)

Directions:

Rinse chickpeas in cold water to remove any dirt or dust. Place chickpeas in 2 qt. pan and cover with water, adding 1 Tbs of baking soda. Let soak overnight.
Drain soaked chickpeas and rinse.
Return to pan and cover with water. Add remaining baking soda. Bring to a boil and then reduce heat to a simmer. Cook uncovered for 1-1 1/2 hours, adding more water, if necessary. Cook till chickpeas are soft and easily squashed. Drain, reserving a portion of the cooking water. Give chickpeas a quick rinse to remove any foam or skins. Let cool to room temperature.
Place cooled chickpeas in a food processor and pulse till well chopped.
Add lemon juice, tahini, garlic and cumin. Mix all ingredients well. Taste. Add salt to taste and mix till smooth. If the paste is too thick add some of the reserved cooking water and mix till the desired consistency is achieved.
Remove hummus to small plates or bowls. Create a small, shallow well and add olive oil. Garnish with chopped parsley or paprika. Serve with pita bread and olives or your favourite scooping food, (some folks in the Middle East like to use onion petals). Enjoy!

That is a brilliant recipe and thank you so much for sharing it with me (and us).

Dinner here was sausages and the leftovers from yesterday's potato boulangère.

 

[kazmac]

Think I’ll repeat my onion scramble and double the onions by also having onion rings.

It was really great to have scrambled eggs (not quite omelette) that was tasty. It’s been months.

 

[Gutwrench]

I’m planning wings for this afternoon/evening, but for now.....

 

[Scepticalscribe]

Think I’ll repeat my onion scramble and double the onions by also having onion rings.

It was really great to have scrambled eggs (not quite omelette) that was tasty. It’s been months.

Scrambled eggs are brilliant; I can imagine that they could go well with onions, but they are also excellent with pancetta, or bits of bacon, fried (sautéed) to a crisp.

With an omelette, I have always found tomatoes and scallions (French onions) to be brilliant.

I’m planning wings for this afternoon/evening, but for now.....

View attachment 797149

That is an excellent start. Not really a fan of spirits, but I love tomato juice, and will readily make an exception for a Bloody Mary.

 

[kazmac]

Scrambled eggs are brilliant; I can imagine that they could go well with onions, but they are also excellent with pancetta, or bits of bacon, fried (sautéed) to a crisp.

With an omelette, I have always found tomatoes and scallions (French onions) to be brilliant.

Scrambled eggs with crispy, sautéed red onions are so good. The caramelization of the onions just makes me swoon - makes the house smell great too. That is why I also prefer red onions with my pinto beans.

Omelette sounds good... I am largely an onion and greens girl when it comes to eggs, but respect other choices.

Now if I could get out of bed again, I’d make ‘em!

 

[Scepticalscribe]

Scrambled eggs with crispy, sautéed red onions are so good. The caramelization of the onions just makes me swoon - makes the house smell great too. That is why I also prefer red onions with my pinto beans.

Omelette sounds good... I am largely an onion and greens girl when it comes to eggs, but respect other choices.

Now if I could get out of bed again, I’d make ‘em!

Ah, yes, the caramelisation of onions (including red onions, which I use far too seldom in cooking); love this, and it is the starting point for almost every dish I prepare (except scrambled eggs, oddly enough).

The aroma of gently sautéing and caramelising onions, plus, with copious quantities of diced garlic added after half an hour.......yes, swoon time.

Personally, at times, I like the Swedish take of Kaviar (a sort of sweet and salty fish paste, the best seller in Sweden goes by the name of Kalles Kaviar - you'll sometimes manage to lay hands on it in Ikea - and the Norwegian counterpart, sweeter and saltier again, is called Mills Kaviar) with scrambled eggs; this is something I was introduced to on holiday in Stockholm almost a decade ago, and loved it.

Abroad, Swedish colleagues used to bring me back tubes of the stuff.

Speaking of greens, spinach goes awfully well with any egg dish - fried, as an omelette, scrambled, or poached.

 

[Nhwhazup]

Homemade chili, wine and beer. Watching New England Patriots best the Bears.

 

[kazmac]

Beans and onions in progress. Somehow held off from using the entire red onion so I could make eggs later.

@Scepticalscribe - yes spinach in any form is fantastic with eggs.

 

[Scepticalscribe]

Beans and onions in progress. Somehow held off from using the entire red onion so I could make eggs later.

@Scepticalscribe - yes spinach in any form is fantastic with eggs.

Tell me about your beans and onions dish; how do you prepare it?

 

[kazmac]

Tell me about your beans and onions dish; how do you prepare it?

I really haven’t timed this or measure the liquids and spices.

So times are approximate. For example, today I overcooked the beans and probably should have added more liquids and turned the heat down. That said, I was also doodling on my iPad and forgot to check them.

I use Eden canned Pinto beans because you can rinse off the watery goo they’re packed in, other brands like Goya - no such luck.

Note the Apple Cider Vinegar cuts down the ‘magical fruit’ qualities of the beans (Little to no gas).

1 can of beans
1 small red onion
Olive Oil
Apple Cider Vinegar

Cayenne, Cinnamon, Water
1 small ripe Avocado

—-

Dice the red onion and pre-heat frying pan.

Open can of beans and rinse under water while onions begin to caramelize

On medium heat, pour about 1 1/2 table spoons Olive Oil (sorry USA girl doesn’t know Euro equivalent) in pan and sauté onions for 5-7 minutes, lower heat and pour beans into pan over the onions.

Sprinkle about a tablespoon of apple cider vinegar over beans. Sprinkle with cinnamon and cayenne. Add some water to pan, only adding just enough to see water bubbling in spots. You do not want the beans to be floating. Cover pan with lid.

Let beans steam for about ten minutes, and then add more water again just enough to see water bubbling.

Cover pan and let cook another 6-8 minutes.

Serve with avocado.

 

[Gutwrench]

...That said, I was also doodling on my iPad and forgot to check them.

Lol...those things happen. Haha!

 

[kazmac]

Lol...those things happen. Haha!

I probably shouldn’t be drawing when I have to watch something in a pan. I was sitting right next to the stove too.

 

[Scepticalscribe]

I probably shouldn’t be drawing when I have to watch something in a pan. I was sitting right next to the stove too.

Oh, dear, I hear you.

I have to sternly remind myself that enticing distractions, while, 1) onions (are but slowly) caramelising, or, 2) toast is in the toaster - an aside: I am exceedingly adept at burning toast, especially the fancy French bread I buy in the French bakery and toast a day or two later - ought not to be succumbed to despite the siren lure of the temptation.

In the old days, I used to play music in a lovely iPod portable music player while cooking, it kept me focussed, and less likely to be distracted; however, my iPod classic died a year ago (I was abroad, and Not Happy), and I must check whether my iPod Touch will fit into this handy player.
[doublepost=1540155190][/doublepost]

I really haven’t timed this or measure the liquids and spices.

So times are approximate. For example, today I overcooked the beans and probably should have added more liquids and turned the heat down. That said, I was also doodling on my iPad and forgot to check them.

I use Eden canned Pinto beans because you can rinse off the watery goo they’re packed in, other brands like Goya - no such luck.

Note the Apple Cider Vinegar cuts down the ‘magical fruit’ qualities of the beans (Little to no gas).

1 can of beans
1 small red onion
Olive Oil
Apple Cider Vinegar

Cayenne, Cinnamon, Water
1 small ripe Avocado

—-

Dice the red onion and pre-heat frying pan.

Open can of beans and rinse under water while onions begin to caramelize

On medium heat, pour about 1 1/2 table spoons Olive Oil (sorry USA girl doesn’t know Euro equivalent) in pan and sauté
onions for 5-7 minutes, lower heat and pour beans into pan over the onions.

Sprinkle Apple cider vinegar over beans about a tablespoon. Sprinkle with cinnamon and cayenne. Add some water to pan, add just enough to see water bubbling in spots. You do not want the beans to be floating. Cover pan with lid.

Let beans steam for about ten minutes, and then add more water again just enough to see water bubbling.

Cover pan and let cook another 6-8 minutes.

Serve with avocado.

Oops: Mea culpa: Thank you so much for this.

Yes, no worries, I also use table spoons and dessert spoons as well as weights and measures.

 

[kazmac]

Oh, dear, I hear you.

I have to sternly remind myself that enticing distractions, while, 1) onions (but slowly) caramelising, or, 2) toast is in the toaster - an aside: I am exceedingly adept at burning toast, especially the fancy French bread I buy in the French bakery and toast a day or two later - ought not to be succumbed to despite the siren lure of the temptation.

In the old days, I used to play music in a lovely iPod portable music player while cooking, it kept me focussed, and less likely to be distracted; however, my iPod classic died a year ago (I was abroad, and Not Happy), and I must check whether my iPod Touch will fit into this handy player.
[doublepost=1540155190][/doublepost]

Oops: Mea culpa: Thank you so much for this.

Yes, no worries, I also use table spoons and dessert spoons as well as weights and measures.

I tend to multitask when making the beans and most times I am successful. This is the first time I was drawing though.

I hope your iPod Touch will fit into your player.

I love toast that is almost well done, but have to use the oven or broiler since we do not eat as much toast as we once did.

Yes, there are certain things I cook to death just because... I edited the above recipe slightly to make it more understandable.

 

[Lioness~]

I buy thin pizza crusts in 10-pack, ready to go into oven with toppings of choice. Takes 10-15 minutes to a finished pizza.
Had one tonight

 

[Gutwrench]

I buy thin pizza crusts in 10-pack, ready to go into oven with toppings of choice. Takes 10-15 minutes to a finished pizza.
Had one tonight

Yum! I make 2 - 3 a week. Thin, five cheese then add the toppings of choice. Simple, fast, no fuss, no clean up.

 

[Scepticalscribe]

Yum! I make 2 - 3 a week. Thin, five cheese then add the toppings of choice. Simple, fast, no fuss, no clean up.

View attachment 797187

Yum. I have done the proverbial "four cheese" pizza, it is one of my favourites.

Five cheese? What, pray tell, are the five cheeses in question?

 

[Gutwrench]

Yum. I have done the proverbial "four cheese" pizza, it s one of my favourites.

Five cheese? What, pray tell, are the five cheeses in question?

It’s frozen. Lol. Let me run to the freezer. Brb.

Not only is it cheesy, it good for you!



If you’re in the neighborhood tomorrow evening stop by. Thanks to @Lioness~ its on the menu.

 

[Lioness~]

It’s frozen. Lol. Let me run to the freezer. Brb.

Not only is it cheesy, it good for you!

View attachment 797204

If you’re in the neighborhood tomorrow evening stop by. Thanks to @Lioness~ its on the menu.

Can I inspire you to add some sallad too. It's good for you. I mean all that cheese is really cheesy
But enjoy, cheese is good. But I prefer balancing to reward the health.
And usually I don't feel the need to have so much cheese on my pizza's to make them delicious.