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The risotto talk got to me.....with shrimp, asparagus, sundried tomato .
https://cimg1.ibsrv.net/gimg/www.fly...65fc3a0896.jpg |
meatballs (improved with less liquid; still hard to keep perfectly round)
Fusilli with parm spaghetti with Rao’s marinara fresh spaghetti with Rao’s marinara
Originally Posted by corky
(Post 32859300)
The risotto talk got to me.....with shrimp, asparagus, sundried tomato .
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Take out from two Michelin starred n/naka.
https://cimg5.ibsrv.net/gimg/www.fly...52143adfa6.jpg https://cimg7.ibsrv.net/gimg/www.fly...402d74666e.jpg https://cimg9.ibsrv.net/gimg/www.fly...ea639018af.jpg https://cimg1.ibsrv.net/gimg/www.fly...0b2733f8fd.jpg https://cimg4.ibsrv.net/gimg/www.fly...1dd6b8bf5f.jpg https://cimg5.ibsrv.net/gimg/www.fly...2e1ea2af49.jpg Sorry about the orientation of the photos. I have no idea how to correct it. |
So delighted to be back to limited entertaining at home! Tonight it will be blinis with smoked salmon and lumpfish roe, followed by Squid and chilis with black beans, followed by Camembert, Stilton and green salad, followed by sliced oranges with pomegranate seeds, pistacchios and coconut yoghurt. And, most importantly, some good company!
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Originally Posted by lhrsfo
(Post 32859831)
So delighted to be back to limited entertaining at home! Tonight it will be blinis with smoked salmon and lumpfish roe, followed by Squid and chilis with black beans, followed by Camembert, Stilton and green salad, followed by sliced oranges with pomegranate seeds, pistacchios and coconut yoghurt. And, most importantly, some good company!
I'm trying to picture "squid and chilis with black beans", but can't. Is this a stew? Or the beans are on the side? It sounds like a Mexican dish, is that correct? Or maybe Asian? |
Originally Posted by corky
(Post 32859300)
The risotto talk got to me.....with shrimp, asparagus, sundried tomato .
https://cimg1.ibsrv.net/gimg/www.fly...65fc3a0896.jpg |
Originally Posted by TWA884
(Post 32859587)
Take out from two Michelin starred n/naka.
https://cimg5.ibsrv.net/gimg/www.fly...52143adfa6.jpg https://cimg7.ibsrv.net/gimg/www.fly...402d74666e.jpg https://cimg9.ibsrv.net/gimg/www.fly...ea639018af.jpg https://cimg1.ibsrv.net/gimg/www.fly...0b2733f8fd.jpg https://cimg4.ibsrv.net/gimg/www.fly...1dd6b8bf5f.jpg https://cimg5.ibsrv.net/gimg/www.fly...2e1ea2af49.jpg Sorry about the orientation of the photos. I have no idea how to correct it. |
Turkey tetrazzini, made from scratch (no canned soup)
A few pieces of Trader Joe's english toffee for dessert. Not quite as good as Sees, but still quite tasty. |
Originally Posted by Trustguy
(Post 32860729)
We did takeout from there about a month and a half ago -- it was so good.
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Originally Posted by TWA884
(Post 32642719)
The best hummus recipe is Michael Solomonov's from his book Zahav: A World of Israeli Cooking:He also has one that uses canned chickpeas, from his book Israeli Soul, it's pretty good, but not quite as creamy.https://www.youtube.com/watch?v=mBKI_OMPy4A
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Originally Posted by FlyerEC
(Post 32848173)
Seems like I have been eating in vengeance .
Forgot to take photos after this first dish . No turkey but goose on Thanksgiving .. Goose cooked 2 ways - braised & crispy , steamed pomfret , different types of beancurd / tofu prepared in various ways with gourd , braised , steamed , fried , cannot list all we had ! Hong Kong kai lan with flat fish , braised ? mee pok ( noodles ) with seafood .. Not been to this 90 years old Teochew ( Chinese ) restaurant before . Not in an area we frequent but the owner ‘ s repertoire is amazing ! The black bean crystal dumpling itself , which I had for dessert , is worth a return visit . Would have had a third if I was not so stuffed ! Something that has to be eaten freshly steamed - that in itself is an art . Has about 60 ? desserts he can prepare . Translates to no “ take away “ .. Available only on certain days & too bad if regulars order all of them - only does “ limited edition “ off menu which he makes by hand himself . https://cimg6.ibsrv.net/gimg/www.fly...c4f259101.jpeg Teochew cold crab This was one of the smallest crab I have had but look at the packed roe .
Originally Posted by gaobest
(Post 32848237)
I definitely love Dungeness crab body “butter” even without bread...
the freshly steamed dessert reminds me of Millefeuille which is best when eaten upon purchase and not taken out of shop when possible. I know it’s better in Breton but B Patisserie in sf has an excellent one. The trio had catch up yarns in between courses and at the end , all in Teochew which we do not understand . Shared 2 cold crabs ( small Sri Lankan ) and varied the menu with “ original “ dishes along with some must haves from our previous visit . These crabs were really moulting and one had a soft shell already forming . The “ butter “ was deliciously full and smooth . Other dishes tried included double cooked , fried and poached , threadfin , and in Teochew custom , when the “ mains “ ended , then siu bee ( in Teochew , siu mie in Cantonese ) with bits of crisp flat fish ( flounder ) were served . We did not have noodles of any sort unlike last Thursday ‘ s braised “ mee pok “ - shaped like fettuccine / tagliatelle . Ended my meal with 5 crystal dumplings , had 4 sweet & 1 savoury , saved room after last Thursday ‘ s experience . They ( shui jing bau ) are served usually in sets of 2 , black & white / sweet and savoury & 6 pairs were reserved . Switched my savoury with others not ‘ into ‘ desserts . |
Originally Posted by corky
(Post 32859300)
The risotto talk got to me.....with shrimp, asparagus, sundried tomato .
https://cimg1.ibsrv.net/gimg/www.fly...65fc3a0896.jpg On a related note we did this recipe for dinner tonight: https://cooking.nytimes.com/recipes/...burst-tomatoes Can I tell you how happy I am that it's December and in the last three days I've cooked with scallions, mint, thyme and parsley fresh from my garden? |
Fish taco supper with accoutrements
https://cimg6.ibsrv.net/gimg/www.fly...e02eafffa.jpeg https://cimg7.ibsrv.net/gimg/www.fly...8b3c0d434.jpeg |
Originally Posted by chgoeditor
(Post 32861801)
looks delicious!
On a related note we did this recipe for dinner tonight: https://cooking.nytimes.com/recipes/...burst-tomatoes Can I tell you how happy I am that it's December and in the last three days I've cooked with scallions, mint, thyme and parsley fresh from my garden? |
Finally felt like summer this arvo. I was in the sluggers, tongs in hand, cricket on the TV, BBQing a chicken for us. Served it with some boiled potatoes and spinach which I put some parsley, chilli, garlic lemon sauce on.
https://cimg0.ibsrv.net/gimg/www.fly...93be026c5.jpeg |
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