So...whats for dinner?
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Tried another Japanese restaurant today with a neighbor. Excellent teppanyaki shrimp, 'sauteed' veggies and some of the best fried rice I've had in years. Cold in Houston today so I was glad for the bowl of Miso soup to start. I hope to visit again soon & have a bento box that comes with main meat or fish (like tempura shrimp), fried rice, both soup and salad, 3 pcs California roll, egg roll & 2 crab puffs Both meals are $10-12 dollars and enough to bring half home.
Tomorrow I will have to cook the Rib Eye steaks I bought earlier this week or freeze them.
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Question for the group - has anyone heard of this method of cooking steak? Set the oven to 250 F. Place seasoned steak(s) on a wire rack over a sheet pan and bake/roast them for 45-60 mins depending on thickness. After the elapsed time take the steaks out and grill briefly on each side, or sear in a scorching cast iron pan on each side until you get a crust. My son visited over Thanksgiving and did this with some sirloins - unbelievably tender and delicious and I have been getting these steaks for quite a while and either grilling or broiling them to cook - what a difference using his method.
http://greatideas.people.com/2015/08/10/reverse-sear-foolproof-hack-to-cook-perfect-steak/
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Minus, I’m always looking out for good fried rice, what was the name of this place, please.
Special, steak in the over sounds wrong but you make it sound good, I’ll give it a try.
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illimae - I was a skeptic too (me: "you want to do what with the steak...? son: trust me, mom, it will be so good!) but if you think about the theory behind it, it does make sense - bring the steak to just shy of the desired internal temp, then quickly provide the crusty outside rather than cooking it from the outside in and hoping you don't undercook, or overcook. It is a pretty genius concept. The steaks he used are frozen ones I have delivered and they are not the most tender but I like them for a quick weeknight meal - they are individually wrapped and thaw quickly. I was astounded at what a difference this prep made!
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J Kenji López-Alt, in "The Food Lab" cookbook, recommends the sear at the end of cooking method.
The reason given is that to sear meat, the meat surface needs to be above 310F, but this can't happen until the water on the roast surface has boiled away. And while the water boils away, the meat just under the roast surface is (over) cooking.
By roasting first and searing second, the roast surface has been dried before exposure to to the searing heat.
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Special, have not done this with steaks but have with standing rib roast and boneless rib roast as well has beef tenderloin. They come out perfect every time. It's called reverse sear method and Kenji Lopez A
lt is a huge proponent.http://www.seriouseats.com/2017
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SprcialK, I saw it on FB but did not fry myself. It does sound like a good idea to try because I usually fry the surface of the bigger steak like rostbiff and then put it into the oven with a thermometer until a certain inner temperature. When it comes to Swedish Jule ham, I first cook it because it is brined and then put it into the oven. The way Eric described the process it totally make sense.
Have no idea what we are going to eat today, we are going to the youngest's Christmas skating show, DH who is an over-active dad in her skating group will be doing headlamp work and me and eldest DD will have separate seats on a balcony reserved for the photographer, in this way I will not be in the crowd beacause I want to avoid both infection and socializing. Later DD1 and me are going to the grocery store and we will decide what we will eat for dinner. She used to be very spoiled before my diagnosis in the way that we did everything at home but she follows with me to the grocery and cooks sometimes. Yesterday she cooked a sausage-stroganoff, a Swedish variation of stroganoff, the one I usually fervently mock to Swedes but our children love it and I had a little too, what can I say, it is good but they just have should chosen another name for this dish Cherry
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Cherry - whatever it's called, if it includes sour cream & hopefully mushrooms and is served over noodles - I love it. You might seriously consider wearing a mask to the grocery store or out in big crowds. I wore them often when I was in treatment.
Illimae - it was Shogun out at Vintage Park on 249 & Louetta. But I know they have several restaurants & there's probably one closer to you.
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MinusTwo, I was thinking about you when I baked my lussekatter-buns, the smell of butter was all around the house) and today I prepared aromatic butter for the Christmas turkey in advance since I have my second EC on Monday and even though I am getting a new anti-nausea schedule with Emend and Aloxi I am not sure I will be able to stay in the kitchen cooking for hours. I processed two shallots, five solo garlic, a few ansjovis, a hot pepper, fresh cilantro and parsley in a kitchen machine and mixed it with butter, which I put in the freezer until next week.
There is no sour cream in sausage-stroganoff, they use cream, half of Swedish recipies contain cream. Have you tasted Hungarian Paprikash? Lots of sour cream)
DD1 and I were sitting on the separate balcony above the crowd, I wore make-up and my Doctor Zhivago fur hat, people could see me but the we were sitting in the restricted area nobody could enter and from the distance with the hat covering the space where eyebrows used to be and the glasses disguising my eyes I looked almost normal. Later DD and me just sneaked out and went home. I am very glad I went I did not want to miss it, the show was very good, they did their version of Frozen on ice). Our little sweet pea did a really good job.
Dinner tonight were sushi, I baked chocolate chip, peanut-butter... cookies and now doing my first batch of kale chips.
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Thanks Minus!
Cherry, as a Hungarian I grew up with Paprikash and love it! DH makes my grandmothers a few times per year (I may have posted pic a few months ago).
No idea what I’m having tonight but I’m thinking of something warm, maybe a quick and easy version of French onion soup.
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Ilona, I thought you may have some Hungarian ancestry because of the name) It has been ages I had any paprikash but I stumbled across a great and easy, like a four ingredients, recipe on Seriouse eats and I promised myself to cook it one day. You can post your grandmother's recipe here, I would like to try an authentic one.
Kale chips turned out really great, where has kale been all my life, I mixed kale with cavolo nero and cale chips turned out much much better than cavolo's.
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Haven't had Paprikash in years but I remember it fondly. Cherry - I use sour cream because I always have it on hand. Heavy cream would be even better.
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I’ll try to get DH or my mom to write the recipe down, DH cooks by memory and instinct mostly.
I ended up having French onion soup in the “stonewave” (as seen on TV) cooker, it works very well actually with two mini grilled cheese (provolone and cheddar) sandwiches.
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I ended up grilling a delicious RibEye and freezing the 2nd one. I ate the entire thing - which is unusual for me. Just one vegetable side - leftover cooked cauliflower & carrots mixed with newly cooked English peas. Sunday will be leftover lo mein and a salad.
Wrapping, wrapping, wrapping. I am determined to finish tonight so I can clean up the mess that has been spreading through out several rooms over the last two weeks. Only my niece's family left to do. Tomorrow night a friend has invited me to a 6pm concert at one of the large churches in town. Since she'll come back for a "sip of cheer", I really need to tidy & vacuum.
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Spent the day making pimento cheeses and several varieties of compound butters to give as "neighbor" gifts....there are about 8 families who live beside and around one another and eat together etc so we exchange small "remembrance" type gifts at Christmas. I made buffalo pimento cheese and jalapeno pimento cheese along with cranberry orange butter and garlic herb butter.....putting each in 4 oz jars and labeling then packing in a cute gift bag with an explanation of the dishes each might be good to use with....DH will be home after 2 weeks on the road and will add his toffee candy to the gifts and we will deliver all on Friday. So excited that DS2 will be with us from 12/25-29. He is a sous chef at a very popular restaurant (The Macintosh) in Charleston, SC....so usually has little time off during the holidays. Yay that he will be able to enjoy time with our little family and friends as he loves that and of course we LOVE having him here! It will be a merry if not extravagant holiday....which are usually the best!!!
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I had my second EC infusion today and even if I felt like so full of it the new anti-nausea meds seem to be doing their job because I came home and cooked the dinner. DD1 and her BF were home and I wanted to outsource it to them first but then I was hungry myself, needed to warm my soup, one thing led to another, and I made burgers with shredded raw potatoes added to the meat, which I usually do for Persian ground meat patties, so I even made some rice in case DD1 wants to eat them as patties. When I started to fry the burgers the BF came and asked me are doing hamburgers again? I was trying to recall with my chemo brain when I made those last time. So meanwhile DD proudly was telling me what a great sandwiches she made for breakfast, with avocado and Swartzwälder ham, I saw that the BF does not have any memories if his breakfast anymore. DD said that they were heading to a restaurant later to dine with friends so she did not know whether she would eat anything now. This is when the BF assured me that he did not know whether she would but he definitely will) I keep telling my DD1 that one shall feed the men otherwise they either starve or run away.
I myself ate Chinese chicken soup with tomatoes, it had a lot of flavour earlier, today it tasted nothing, I could chew sand instead of chicken. Kale chips still tasted ok Cherry.
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More hugs to you and family, Special. And yes, it is a (rather daunting) milestone to become the “elders" in the family. I hope your DMIL's service is beautiful. Sounds like she was.
We are up in the air about Christmas plans (which were out of the ordinary) still since DDIL's dad is failing slowly, and of course, that is DS1's family's total focus. We'd expected them to come here on the 23rd and DS2 would also be here then (he flies out to join his bride at her parent's home on Xmas eve morning). This weekend I texted DDIL1 about my idea to do an inexpensive yankee swap on the evening of 23rd since it would be the only time we'd all be together, and it would be fun for the kids to learn/do. She then told me her dad's condition had gotten worse and that they would probably not come until Sunday. I'm actually thinking that we may not see them at all given the situation. And if he passes, we may end up in NJ at his funeral. Soooo....we are continuing our Christmas planning, knowing that plans may change on a dime. Her dad's condition is so sad....but deteriorating slowly. The good news is that relatives from near and far are traveling to visit him, which is keeping his spirits up.
One complicated issue is that our (half) season ticket package for the Celtics includes a game on Christmas, and hearing that, DS1 bought premium seats for his family to the game, so our plan is/was to head there on Christmas afternoon. So we are hoping that we can sell our tickets if we need to race out of town. I have to remain unconcerned about how DS1 will dispose of his four tickets. But it is such times that I wish sports tickets in this town were priced a bit more reasonably.
Yes, Sandy we are subscribers, and at the mercy of our ticket package schedule. We are even going to a game on New Year's Eve. We are fans....just wish the Boston traffic wasn't so insane these days...the trips into town (12 miles) can take from 35 minutes to an hour and a half! And that is without snow
Cherry, I grew up in a neighborhood with two Swedish families, who always celebrated the feast of Santa Lucia....we loved their ritual, and their stunning daughters were so beautiful in their costumes. I really admire your continued efforts with interesting meal prep while dealing with chemo!
I have curtailed my volunteer activities this week and have started some cookie baking...so far just pizzelles, and will need to make more from the looks of the yield. Here's a pic.....and in case I don't get a chance to post again before the weekend, I hope everyone has a meaningful time celebrating your holidays with family and friends!
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Lacey, I had to google the pizzelle, for some reason I thought it was small pizzas, but those are called pizzettes. So, when I saw your I first thought of stroopwaffles, I never tasted pizzettes and Italy is one of our favorite vacation destinations. Maybe because I cannot see anything as soon as I see cannoli. Right now I cannot take anything at all and they will provide for themselves in the kitchen, I have been in bed with nausea, the meds are not helping much Cherry
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Having leftover chili-mac for dinner
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I wanted a burger or something like it but opted to skip the fast food chains on my way home from treatment. Made a patty melt instead on seeded sourdough. I fly to San Francisco Saturday to meet up with DH for our anniversary (x mas eve) and drive back to Texas. It will be a food tour too, lots of favorites from California that I haven't had in many years. Warning, there will be many food pics!
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We took Gordy and his girlfriend out to the Palm last night. (She is delightful, BTW--and Minus & Ilona, she's from Houston). I ordered a bone-in mid-rare ribeye, ate a couple ounces of it and brought it home (along with the family-style hashbrowns & spinach leftovers, as well as part of a massive piece of devil's food layer cake with which they comped us). I had about 3 oz. of my steak, all the spinach (abt. 1/4 c.) and 1/2 c. of the hashbrowns along with a fried egg for brunch. Bob left over about 1/3 of his filet mignon. Waste not, want not--looks like it's gonna be steak for dinner too. (The medium-well, aka overdone, ribeye, a couple of grilled shrimp & a scallop Bob brought home from a drug co. dinner Thurs. are still in the fridge--might thinly slice that steak and freeze it for salad or stir-fry and have the seafood as my app. tonight). Bob also brought home a calamari salad Fri. night (while I was up in Madison performing). Meanwhile, still have an eclair-and-a-half I brought home from Madison.
I never order a steak any more cooked than mid-rare at best (maybe even rare), because I know I'll have to reheat leftovers. I've found the only way to keep from overcooking leftover steak is to wrap it in foil and heat it gently at 250F in the toaster-oven for 20 min.
I am classifying all this steak as treatment for my anemia.
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...bring on the food pictures... :-)
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Illiemae - another coincidence. I was raised on the SF Bay area. Where are you staying? I'm looking forward to your restaurant reports. Will you go South to LA first or cut diagonally across the country? We went to New Mexico on the way to Texas.
Took a friend to the airport today to go see her daughter, son-in-law and 4 grandchildren in Abu Dabhi. SIL is from Sri Lanka and educated at Stanford & Harvard. My friend recently returned to her Catholic roots & has found a place for midnight mass over there. Not sure what her daughter will think since she long ago converted to the Muslim faith.
Dinner was munching since it seemed too much trouble. First was leftover Boursin cheese on RainCoast Crisps - Lesley Stowe's from Canada. This selection was "Rosemary raisin pecan crisps.". Not sure you'll ever find them, but they're worth looking for in your specialty delis. Next was the remains of a bagged salad that was ready to turn with the addition of San Marzano mini tomatoes, an avocado & sunflower seeds topped with grapefruit vinegrette. Desert so far is a custard cup of Jelly Bellys while I finish my Malbec wine.
Lacey - sorry about the confusion of your holiday plans and your son's FIL. I talked to my sister in law tonight & our Christmas dinner plans have changed yet again. No point in reporting now since I'm sure they'll change several times again before Sunday. Good thing it's only me. I can make any amount of changes as long as I can drive home before dark thirty.
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Minus, I don’t remember the hotel DH has us at but he said it was really nice, which means it’s too fancy for me (I’m cheap) but he drives a tour bus for rock bands and I arrive on the last show day, so they’re paying for it. The rest of the trip, we’ll live on the bus. I know we’ll be at the Far East cafe on x-max eve before heading south to L.A. I must stop at a shakeys pizza parlor for pizza, fried chicken and mojo potatoes along the way. I’ve also been craving some California Mexican food, so there will be tacos. Then out to the high desert and Palm Springs where there’s a Hungarian place I want to try and finally the Grand Canyon before heading home.
Tonight was a grilled tuna steak, brown rice and Brussels sprouts, so yummy.
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Sounds like a wonderful trip. I haven't thought about the Far East in years. Interesting that they still have booths - just like Tadish Grill down on California by Market. Have a great time.
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Illimae, I’d love to know the name and location of the Hungarian place. My grandmother was born in Budapest and came to New York as a little girl. I’m really proud of my Hungarian heritage! (I’m also Irish, Dutch and English!)
MJ
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Thinking pork chops for tonigh
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Have to share amusing this story. I was raised in the SF Bay area. There are 3 things I always, dearly miss: SF sourdough, See's candy & Dungeness crab. My son lives there and doesn't really care about bread, doesn't eat sweets & won't touch crustaceans - so of course doesn't think about me stuck here in Texas w/o these culinary delights. I finally decided to splurge for the first time in 20 years and ordered an assortment of Boudin San Francisco Sourdough Bread - 30% off $30 but they only ship 2nd Day air. Two round loaves, three long loaves and 6 sandwich rolls - which is more than a year's supply. It's supposed to arrive today. Yesterday a box was delivered from my son for Christmas. You guessed it - Boudin Bread. It was the clam chowder & bread gift pack. I had to run to the store this morning to get some large freezer bags.
As most of you know, I'd rather eat bread and butter than any other food. I try not to even keep bread in the house. So much for not gaining weight this holiday.
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Tappermom, it’s Chef George’s Piccaso in Bermuda Dunes, lots of good things on the menu but sadly no dessert, I was really hoping to get the fruit/walnut crepes topped with powered sugar, I don’t recall the name of it but man, are they fabulous!
My fathers parents both came through New York too with my eldest aunt and uncle born in Austria on the way out of dodge, my father and his older twin sisters were born in Manhattan before moving upstate. My mother is English, German and French and I married Irish (got the “O’ “ clan type name too).
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Crusty artisanal bread is my favorite food--sourdough, whole grain, seeded, you name it. Whole wheat "pain au levain" (like Poilane but fresh & domestic) is my favorite. I cook with sweet butter, but there's nothing like a good cultured salted butter for bread!
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