Thread: 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

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

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

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