What are you having for dinner? (wanna share your recipe?)

[nursenurse]

My quickest Chinese Vegetable Soup - very low calorie!
Just did this one. Added some cooked chicken to the bottom of the bowl before I poured in the soup, and some lime juice as there was a lime rolling around on my counter, used a bit less than half a lime for the pot. Big old spoon of chili crisp to the bowl if you have it. Very quick, and so delish. I am having trouble saving the other half for dins tonight.

 

[nursenurse]

From Recipe Tin Eats.

 

[Rose White]

I just heard a recipe that I’m writing down here to remember!

First is this marinated feta. Make a garlic chili oil. Pour it over feta chunks. Set aside. Roast cherry tomatoes with some spice blend (feeling inspired by Moroccan flavors lately so I might choose something like cumin, fennel, cinnamon, coriander, black pepper). So here’s the dish:
The marinated feta
The roasted cherry tomatoes
Chunks of fresh grapefruit!!
Probably some herb like mint, parsley, cilantro…

The grapefruit takes it over the edge for me. *swoon*. I don’t have feta. I could make a bed of kefir cheese and drizzle the garlic chili oil over it though. I think I would add some nuts. Ideally pistachios but I don’t have those so maybe some chopped almonds or hazelnuts.

 

[nursenurse]

@Rose White , I googled the ingredients because it sounded so weird it has to be good. I think. Here is what showed up: Marinated Feta With Spice-Roasted Tomatoes And Grapefruit. Agree with your nuts addition. I always seem to have pistachios rolling around. Having a few days away with the girls later this month, in celebration of all of our birthdays, we were born the same year. I think this would be a lovely and unusual appetizer to serve alongside something Ottolenghi when it is my turn to cook.

 

[Friday]

Crawfish Cakes

Crawfish Cakes With Crawfish Cream

One of the best things about living in Louisiana is that you get to go to crawfish boils. If you happen to end up with any crawfish at the end of the day this is a great way to use them. You can always buy Louisiana crawfish tails which work just as well.

www.emerils.com

Subbed out the dairy & eggs, for cashew cream & bob’s red mill egg replacer.

 

[Rose White]

@nursenurse yes! That is exactly the recipe! I was listening to a podcast (as always ) and it was with those two chefs and they mentioned the salad (they call it a “spoon salad”) but they didn’t give the recipe so thanks!!

This was the podcast—one of my favorites!

‎The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters: 806: Thank You, Please Come Again: How Gas Stations Feed & Fuel the American South with Kate Medley and cookout ideas from the chefs behind LA’s vegetable-forward Kismet on Appl

‎Show The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters, Ep 806: Thank You, Please Come Again: How Gas Stations Feed & Fuel the American South with Kate Medley and cookout ideas from the chefs behind LA’s vegetable-forward Kismet - Jul 5, 2024

podcasts.apple.com

 

[Rose White]

I made this delicious Moroccan style chili with garbanzo beans and raisins.

Moroccan Beef Chili with Chickpeas and Raisins

Moroccan cuisine has always fascinated me — the pairing of spices, savory, and sweet is so unique and foreign that I’m left craving for more. My first exposure was through an article p…

cinnybear.wordpress.com

This morning for breakfast I had some leftover from last night. I added water to thin then put in a small omelet pan and cracked two eggs into it—shakashuka basically. And ate with naan.

 

[Friday]

It’s too hot to cook… so I threw some

- Ground chicken
- Pulsed shrimp
- Shredded cabbage (wilted in microwave & chilled)
- Ginger
- Garlic
- Green onion
- Hoisen/Oyster/Shoyu

Into some wrappers & deep fried them (the fryer lives outside, I cannot stand the smell of frying indoors), & served with some cucumber Sammies, radishes & salt, & frozen drinks.

 

[Rose White]

I learned how to reheat pasta in white sauce . How not to do it: microwave or oven.

Here’s the method. In a sauce pan put a little water in the pan. Bring to a boil. Add some cream or half-and-half or milk. Add the pasta and heat slowly while stirring gently to break it up. Add a little butter. Toward the end add some fresh chopped herbs and Parmesan.

It was about as good as when I first made it.

The problem with microwave and oven is it breaks the sauce into a greasy mess. And if you add the water after you start cooking it can break as well.

 

[Freddyt]

One of my favorite places for Eggs Benedict, I asked the chef one day how they managed to keep the sauce from breaking. He said, make a big batch, put it on ice right away until its at room temp. Then put it on hot food, let what its on warm the sauce.

If I make extra and put it in the fridge, I put it in a floating bowl in hot water to warm it, of course stirring/whisking to keep it from breaking.

 

[Rose White]

Interesting! Yes I read that in restaurants they typically store sauce separate from what it goes on, but at home I’m just reheating the stuff already mixed up. I did read one suggestion to reheat by putting ice cubes in the pan with the pasta. It seems a critical aspect is slow heat. But also, basically having to re-emulsify the sauce.

 

[Friday]

Gaspacho >>>

& Mussels Mariniere >>> New Zealand Greenshell Mussels (I get these frozen on the half from restaurant supply, so zero bearding / cleaning / steaming open… just a brilliantly fast flash in the pan with), white wine, garlic, & fresh parsley.

Both served with crusty bread