that’s gorgeous!
All those meals looked gorgeous, you have a thing with colours in your dishes.
Simple dinner, need to clean out the fridge: pan fried steak with asian clamshell mushrooms, and some of the last home grown cherry tomatoes.
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Thank you, all.
@Naf, I use an old wok. Make sure yours has a heavy, tight fitting lid (mine came with a heavy glass lid). Line the bottom of the wok with silver paper (aluminium), arrange some rice, smoking wood chips or pellets on the silver paper. Put a greased wire rack above the stuff. Put lid on and let it warm up. When it starts to smoke put your meat or fish on the wire rack and close the lid again. With experience you will know when the meat is done. Remember to turn on the fan full blast, you might have to open the kitchen window. The kitchen will smell amazing. Try it.
Oh yeah, experience with things to produce smoke. My favourite is orange pekoe tea (Asian shops have it). It smells very nice and gives the food a beautiful colour, too.
Dinner today was pot roasted pheasant in creamy Riesling sauce with mushrooms and Speck, and juniper berries. Maybe I’ll make it again but with partridge and grapes this weekend.
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Actually, I tried it once, to make a chinese smoked chicken. Since it was very messy, the whole house kept the smell, I didn’t use this method again. Now I have an outdoor space, I can do it outside without the problem or sticky oily smoke. Thanks for recalling…
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I had no appetite today. I forced down a roast beef and Swiss sandwich for lunch.
But I have to eat. So since it’s Wednesday, I’ll have my usual - sketti, meat sauce from the freezer, crusty buttered roll, wine. Screw the salad.
I need to find my dining happy place again. Perhaps this weekend.
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White bean chicken chili tonight. Broke down a chicken. Used the white meat for the chile. The leg quarters and wings will be used at a later date. The carcass made the base of the stock along with the bean liquid
We really dug the chile. Onions, garlic, celery and carrots were the aromatics along with parsley and a touch of cilantro, poblanos and jalapeño for depth and heat
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Very little appetite today…just feel quite numb from the political situation. But if I don’t eat I’ll awake at 3 am starving and too tired to remedy it. Then it will be tossing and turning and finally falling asleep 20 minutes before the alarm rings.
Debating between easy over eggs, hash browns and sliced tomatoes. Or cheese and crackers.
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Ditto. I was a zombie yesterday. I pulled it together and made a green curry for dinner, with chicken thighs, red pepper, bamboo, shallots and a few haricots vert. My first time using Chaokoh brand coconut milk and I thought it was quite good, much better than Thai kitchen. I used a can of Maesri curry paste and quite honestly, the curry was better than 90% of curries I’ve had in restaurants, with almost zero effort on my part.
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I had a gig last night and really did not feel like singing for 3 hours. Thankfully, it’s one of those venues that have lots of dinner guests, so nobody listens and everyone talks. Def not one of our better shows.
I forced down deviled eggs between sets, then mostly dinner was gin/soda/tonics. Scotch at home.
Rib-eye steak from the grill tonight, baked taters with parsley-scallion sour cream (and a shit-ton of it) and maybe some sautéed shrooms on the side. I feel weird when I don’t have a salad on the side with this kinda food, but I have about another 35 min before I start working again, and there’s no time to pick some up at the store.
Probably more booze tonight.
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I had to google lahamagine. Sounds fantastic! What do you use in yours?
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Base is ground meat, and diced onions seasoned with tomato paste and or ketchup, diced tomatoes, pomegranate concentrate or tamarind paste, baharat spice (my grandmother’s spice mix), crushed red pepper, parsley and pine nuts. I added a finely chopped jalapeño which gave it a definite kick in the pants. A side salad is all that’s needed to cool the spices
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Set up for a weekend show today. Actually got unloaded and the booth set up in just 2 hours! So it is going to be a very long weekend. Fortunately the promoters took last years critiques to heart and scheduled a shorter Fri. night members preview. It will be interesting to see how sales are after this election.
Cooked off a bunch of cremini mushrooms last night. Planing to use some in stroganoff tonight. I’m still helping to coordinate DOTM on CH so feel a bit obligated since this is the dish for Nov. The rest will become part of a quiche so we have easy lunches at the show for the weekend. Although this venue actually has an excellent composed salad for sale - quite rare to get healthy + delicious in show food. When we used to do 25+ shows per year I got pretty good at hotel cooking for show lunches. You just can’t eat the junk sold at events regularly without paying the price.
Got new heating/cooling installed this summer in anticipation of selling my place. Caved and turned on the heat this evening since the senior citizen kitties were sneezing and burrowing under the afghans. The “new” smell is not conducive to a good appetite! Hopefully that will change in the next hour or so.
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Yesterday is a blur. Just going through the motions while trying to understand what the hell just happened. I had the last half serving or so of mujadarra with a Big glass of wine.
Tonight i made a favorite quick standby meal, a scaled down version of these creamy beans. I used coconut oil with black beans, then topped with a few halved cherry tomatoes, cilantro, scallions, and side of red bell pepper strips i scooped up the beans with. Something very comforting about a bowl of hot creamy beans. Glass of wine on the side.
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Not sure why but I find beans, eggs, pasta and cheese very comforting. And anything eaten with a spoon!
It will get better!
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Just beat up from work today . Sore back , sore everything . Looks like it’s a can of Staggs chili with two fried eggs on top . With a couple of pieces of nice bacon . Beers to wash it all down and take away the pain .
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That Maesri green curry paste is awesome! Super flavorful and spicy.
I make homemade Turkish pide pretty often (for Lingua, pide is what is known as Turkische Pizza in Germany…), which is kind of similar.
Do you use lamb in the ground meat?
Also for a side salad I usually make either a cabbage-based Swedish style pizza salad, or a greek/turkish shepherds salad.
Do you have a particular salad you serve?
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Lamb would be most traditional but I used beef
Scubadoo97, I thought it was Lamaçun at first.
I like bland (to you) food, spicy food, weird food, a little bit of everything (well, almost. Just no curries.)
So here it is, my bland food: Icelandic cod, simply roasted. Eaten with puy lentils and cherry tomatoes (cooked in Speck fat). Didn’t season anything. The Speck provided all the flavour.
More wine for everyone! Am still flabbergasted.
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