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Thread: Interesting dinners these last couple nights

  1. #1
    Bob Terwilliger Guest

    Default Interesting dinners these last couple nights

    We'd bought ling cod and halibut at a farmers' market on Thursday. The ling
    cod was simply pan-cooked with butter and served with scalloped turnips,
    glazed carrots, and steamed sugar snap peas. We had the fish bones and about
    half a pound of uncooked fish left over.

    Friday night I made a broth using the uncooked ling cod and its bones, a
    2x3-inch rectangle of kombu (dried kelp), a pint of cherry tomatoes which I
    whirled briefly in the food processor, a drizzle of soy sauce, and a little
    bit of sugar. That cooked merrily together for about 45 minutes, after which
    it was strained. It still looked pretty murky, so I clarified it with a
    couple beaten egg whites. We had a nice bunch of Tuscan kale, which I
    chopped up and cooked with some water, salt, and butter. I puréed about
    three-quarters of a cup of garbanzo beans and added it to the broth. (I
    wanted it to look like miso soup, with the purée slightly settled in the
    clear broth.) Finally, the halibut was sprinkled with kosher salt, rubbed
    with mustard, and cooked in a mixture of olive oil and butter. The kale was
    mounded into the center of soup plates, the broth was poured around, the
    halibut was placed on top, and the dishes were garnished with inch-long
    chive sticks. We had fresh-from-the-bakery whole wheat French bread to sop
    up the broth.

    Last night I browned salted short ribs well in grapeseed oil, removed them
    from the pan, deglazed with diluted coffee, then added about five
    tablespoons of nuoc mam and two small heads of chopped garlic. That was all
    covered with collard greens whose stems had been cut out but the leaves left
    mostly intact. The pan was covered and went into a 250°F oven for three
    hours. (At the 30-minute mark I salted the collard greens.) I peeled and
    cubed two small celery roots. The cubes were cooked in salted water until
    soft. While they were cooking, I put milk, white pepper, and cream cheese
    into the mixer bowl and put the bowl on top of the stove to warm up. (The
    bowl wasn't on a burner, it was just sitting on top of the stove. That area
    gets pretty hot when the oven is on, and the bowl was also sitting next to
    the burner which was simmering the celery root cubes.) When the celery root
    cubes were soft, they were drained and then beaten with the milk and cream
    cheese. For a salad, I cup up a couple local pears and dropped them into
    water which had been acidulated with apple cider vinegar. I put half a bag
    of mixed salad greens into a salad bowl, and put the pears on top. I
    simmered some candied ginger in apple cider vinegar, added salt and
    grapeseed oil, and made it into a salad dressing in the mini-chopper. While
    the ginger and vinegar were simmering, I toasted some almonds to sprinkle on
    top. Finally, I cut up a small butternut squash, microwaved it, and roughly
    mashed it with butter. We drank a forgettable/regrettable bottle of red wine
    with the meal.

    Bob




  2. #2
    koko Guest

    Default Re: Interesting dinners these last couple nights

    On Sun, 25 Oct 2009 08:36:10 -0700, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >We'd bought ling cod and halibut at a farmers' market on Thursday. The ling
    >cod was simply pan-cooked with butter and served with scalloped turnips,
    >glazed carrots, and steamed sugar snap peas. We had the fish bones and about
    >half a pound of uncooked fish left over.

    snippage

    Dang Bob, all your dinners are interesting. These sound delicious.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 10/25

  3. #3
    Christine Dabney Guest

    Default Re: Interesting dinners these last couple nights

    On Sun, 25 Oct 2009 11:12:16 -0700, koko <[email protected]> wrote:

    >On Sun, 25 Oct 2009 08:36:10 -0700, "Bob Terwilliger"
    ><virtualgoth@die_spammer.biz> wrote:
    >
    >>We'd bought ling cod and halibut at a farmers' market on Thursday. The ling
    >>cod was simply pan-cooked with butter and served with scalloped turnips,
    >>glazed carrots, and steamed sugar snap peas. We had the fish bones and about
    >>half a pound of uncooked fish left over.

    >snippage
    >
    >Dang Bob, all your dinners are interesting. These sound delicious.
    >
    >koko


    Koko, when you come up to the bay area to visit, we will have to make
    a trip over to Sacramento. Maybe we can induce Bob to cook for us.

    Christine, who is trying to get a sofabed for the apartment her
    company provides, and is also bringing one of her airbeds..All so
    people can visit!
    --
    http://nightstirrings.blogspot.com

  4. #4
    koko Guest

    Default Re: Interesting dinners these last couple nights

    On Sun, 25 Oct 2009 12:15:06 -0600, Christine Dabney
    <[email protected]> wrote:

    >On Sun, 25 Oct 2009 11:12:16 -0700, koko <[email protected]> wrote:
    >
    >>On Sun, 25 Oct 2009 08:36:10 -0700, "Bob Terwilliger"
    >><virtualgoth@die_spammer.biz> wrote:
    >>
    >>>We'd bought ling cod and halibut at a farmers' market on Thursday. The ling
    >>>cod was simply pan-cooked with butter and served with scalloped turnips,
    >>>glazed carrots, and steamed sugar snap peas. We had the fish bones and about
    >>>half a pound of uncooked fish left over.

    >>snippage
    >>
    >>Dang Bob, all your dinners are interesting. These sound delicious.
    >>
    >>koko

    >
    >Koko, when you come up to the bay area to visit, we will have to make
    >a trip over to Sacramento. Maybe we can induce Bob to cook for us.
    >
    >Christine, who is trying to get a sofabed for the apartment her
    >company provides, and is also bringing one of her airbeds..All so
    >people can visit!


    Can't wait.

    koko
    --

    There is no love more sincere than the love of food
    George Bernard Shaw
    www.kokoscorner.typepad.com
    updated 10/25

  5. #5
    Ravenlynne Guest

    Default Re: Interesting dinners these last couple nights

    Bob Terwilliger wrote:

    > We'd bought ling cod and halibut at a farmers' market on Thursday.
    > The ling cod was simply pan-cooked with butter and served with
    > scalloped turnips, glazed carrots, and steamed sugar snap peas. We
    > had the fish bones and about half a pound of uncooked fish left over.
    >
    > Friday night I made a broth using the uncooked ling cod and its
    > bones, a 2x3-inch rectangle of kombu (dried kelp), a pint of cherry
    > tomatoes which I whirled briefly in the food processor, a drizzle of
    > soy sauce, and a little bit of sugar. That cooked merrily together
    > for about 45 minutes, after which it was strained. It still looked
    > pretty murky, so I clarified it with a couple beaten egg whites. We
    > had a nice bunch of Tuscan kale, which I chopped up and cooked with
    > some water, salt, and butter. I puried about three-quarters of a cup
    > of garbanzo beans and added it to the broth. (I wanted it to look
    > like miso soup, with the purie slightly settled in the clear broth.)
    > Finally, the halibut was sprinkled with kosher salt, rubbed with
    > mustard, and cooked in a mixture of olive oil and butter. The kale
    > was mounded into the center of soup plates, the broth was poured
    > around, the halibut was placed on top, and the dishes were garnished
    > with inch-long chive sticks. We had fresh-from-the-bakery whole wheat
    > French bread to sop up the broth.
    >
    > Last night I browned salted short ribs well in grapeseed oil, removed
    > them from the pan, deglazed with diluted coffee, then added about
    > five tablespoons of nuoc mam and two small heads of chopped garlic.
    > That was all covered with collard greens whose stems had been cut out
    > but the leaves left mostly intact. The pan was covered and went into
    > a 2500F oven for three hours. (At the 30-minute mark I salted the
    > collard greens.) I peeled and cubed two small celery roots. The cubes
    > were cooked in salted water until soft. While they were cooking, I
    > put milk, white pepper, and cream cheese into the mixer bowl and put
    > the bowl on top of the stove to warm up. (The bowl wasn't on a
    > burner, it was just sitting on top of the stove. That area gets
    > pretty hot when the oven is on, and the bowl was also sitting next to
    > the burner which was simmering the celery root cubes.) When the
    > celery root cubes were soft, they were drained and then beaten with
    > the milk and cream cheese. For a salad, I cup up a couple local pears
    > and dropped them into water which had been acidulated with apple
    > cider vinegar. I put half a bag of mixed salad greens into a salad
    > bowl, and put the pears on top. I simmered some candied ginger in
    > apple cider vinegar, added salt and grapeseed oil, and made it into a
    > salad dressing in the mini-chopper. While the ginger and vinegar were
    > simmering, I toasted some almonds to sprinkle on top. Finally, I cut
    > up a small butternut squash, microwaved it, and roughly mashed it
    > with butter. We drank a forgettable/regrettable bottle of red wine
    > with the meal.
    >
    > Bob


    Sounds great!

    --
    My blog: http://ravenwolflodge.blogspot.com

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