Dinner win

May. 15th, 2011 07:33 pm
rhu: (Default)
Tonight, Tani and I made Heather a special dinner while she was out taking a Massachusetts teacher licensing test. We experimented with some new recipes, which worked out great. Partly these were things I've wanted for a while to try making; they're inspired by some of our favorite dishes at Sushi Metsuyan in Queens.

The appetizer was chicken wings with a Jamaican Jerk rub, based on the one in Bittman's HTCE. (We added just enough olive oil to turn it into a paste.) It was a little hot for the kids, but they asked for seconds anyway.

The main course was chicken thighs with a Malaysian sambal sauce. I started with this recipe but cubed instead of minced the tomatoes. And next time, I'll split the recipe in two halves and make one with almost no red pepper flakes for the kids. (Although, again, they asked for seconds with the sauce scraped off; so they liked the taste, it was just the heat that was a bit too intense.) It rocked, although only now, a half hour later, can I feel my lips again.

The sides were simple: a carrot tzimmis and long-grain rice with rosemary. Something to calm down the palate.

I would definitely make this meal again. And Tani was awesome --- he helped plan the menu, he made the jerk rub with my help, and he helped make the sambal and the tzimmis.

Sorry, no pictures. We ate it all.

Dinner win

May. 15th, 2011 07:33 pm
rhu: (Default)
Tonight, Tani and I made Heather a special dinner while she was out taking a Massachusetts teacher licensing test. We experimented with some new recipes, which worked out great. Partly these were things I've wanted for a while to try making; they're inspired by some of our favorite dishes at Sushi Metsuyan in Queens.

The appetizer was chicken wings with a Jamaican Jerk rub, based on the one in Bittman's HTCE. (We added just enough olive oil to turn it into a paste.) It was a little hot for the kids, but they asked for seconds anyway.

The main course was chicken thighs with a Malaysian sambal sauce. I started with this recipe but cubed instead of minced the tomatoes. And next time, I'll split the recipe in two halves and make one with almost no red pepper flakes for the kids. (Although, again, they asked for seconds with the sauce scraped off; so they liked the taste, it was just the heat that was a bit too intense.) It rocked, although only now, a half hour later, can I feel my lips again.

The sides were simple: a carrot tzimmis and long-grain rice with rosemary. Something to calm down the palate.

I would definitely make this meal again. And Tani was awesome --- he helped plan the menu, he made the jerk rub with my help, and he helped make the sambal and the tzimmis.

Sorry, no pictures. We ate it all.
rhu: (Default)
We drove down to my parents' house on Wednesday night to spend the second half of the kids' school vacation week in NYC. And of course being in NYC means indulging in those sensual pleasures for which opportunity is much more available in NYC than here in Boston.

Cut for length )
rhu: (Default)
We drove down to my parents' house on Wednesday night to spend the second half of the kids' school vacation week in NYC. And of course being in NYC means indulging in those sensual pleasures for which opportunity is much more available in NYC than here in Boston.

Cut for length )
rhu: (Default)
Tonight was my turn to cook, and I tried something new: Tah Deeg with Tomato Stew. (For those who care, this recipe is vegan/pareve; I served it accompanied by grilled chicken.) Recorded here for posterity (and so I can remember it next time.) Cut for portion control )

Not too labor-intensive, and quite enjoyable. As I said, I just wish I'd made the rice spicier. Definitely going into the rotation!
rhu: (Default)
Tonight was my turn to cook, and I tried something new: Tah Deeg with Tomato Stew. (For those who care, this recipe is vegan/pareve; I served it accompanied by grilled chicken.) Recorded here for posterity (and so I can remember it next time.) Cut for portion control )

Not too labor-intensive, and quite enjoyable. As I said, I just wish I'd made the rice spicier. Definitely going into the rotation!
rhu: (Default)
Gustatorily, this was a very successful trip to New York. Sushi, Persian, and Japanese )
rhu: (Default)
Gustatorily, this was a very successful trip to New York. Sushi, Persian, and Japanese )

Food

Jan. 1st, 2008 09:19 pm
rhu: (simpsonized)
Had a few families over today. The main theme was "stuffed" --- twice-baked potatoes, stuffed mushrooms (from The Vegetarian Epicure), deviled eggs --- along with crudite, french onion soup (from The Kosher Palette), mini pizza slices for the kids, and for dessert I made Molten Chocolate Babycakes (from The New York Times). By the end, "stuffed" described us as well as the food.

It's been far too long since I've fully participated in planning our entertaining --- inviting the guests, planning the menu, doing a significant amount of the cooking. There are few things as gratifying as preparing a meal from scratch for friends.

Food

Jan. 1st, 2008 09:19 pm
rhu: (simpsonized)
Had a few families over today. The main theme was "stuffed" --- twice-baked potatoes, stuffed mushrooms (from The Vegetarian Epicure), deviled eggs --- along with crudite, french onion soup (from The Kosher Palette), mini pizza slices for the kids, and for dessert I made Molten Chocolate Babycakes (from The New York Times). By the end, "stuffed" described us as well as the food.

It's been far too long since I've fully participated in planning our entertaining --- inviting the guests, planning the menu, doing a significant amount of the cooking. There are few things as gratifying as preparing a meal from scratch for friends.
rhu: (Default)
For years, I've wanted to make shirin pollo, a sweet rice that we order whenever we eat at Chatanooga (a restaurant in Great Neck NY). Tonight I finally took a stab at it, working primarily from a recipe in The Book of Jewish Food by Claudia Rosen but also cross-checking with New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij.

My adapted recipe is behind the cut )

We're planning to serve it for Shabbat lunch along with a roasted chicken, suitably herbed. I'll report back after Shabbat on how it turned out.
rhu: (Default)
For years, I've wanted to make shirin pollo, a sweet rice that we order whenever we eat at Chatanooga (a restaurant in Great Neck NY). Tonight I finally took a stab at it, working primarily from a recipe in The Book of Jewish Food by Claudia Rosen but also cross-checking with New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij.

My adapted recipe is behind the cut )

We're planning to serve it for Shabbat lunch along with a roasted chicken, suitably herbed. I'll report back after Shabbat on how it turned out.
rhu: (Default)

At one point, Tani was trying to explain his concept that Rosh Hashanah is actually between two years, and he wasn't sure when one could atone for sins committed during Rosh Hashanah itself. (The answer, of course, is "whenever you feel moved to.") He tried analogizing:

It's like if you have two rocks, and you put them near each other but they're not touching, then the rocks are like the old year and the new year and the air between them is like Rosh Hashanah. Or it's like your knee and the years are the other bones in your leg.

Also --- I had great success this year with prebaking the pie shells. The apfel-nudel schalet was perfect, and most of the zwetchgenkuchen were firm. But some were still soggy; since the crust was firm when I added the fruit, it must be the fruit juice that's just too much for the crust to handle. So I'm wondering if I should be adding some sort of thickener --- corn starch? Flour? Agar (which I really only know of as crossword fill)? Bakers of fruit pies, what do you suggest?

rhu: (Default)

At one point, Tani was trying to explain his concept that Rosh Hashanah is actually between two years, and he wasn't sure when one could atone for sins committed during Rosh Hashanah itself. (The answer, of course, is "whenever you feel moved to.") He tried analogizing:

It's like if you have two rocks, and you put them near each other but they're not touching, then the rocks are like the old year and the new year and the air between them is like Rosh Hashanah. Or it's like your knee and the years are the other bones in your leg.

Also --- I had great success this year with prebaking the pie shells. The apfel-nudel schalet was perfect, and most of the zwetchgenkuchen were firm. But some were still soggy; since the crust was firm when I added the fruit, it must be the fruit juice that's just too much for the crust to handle. So I'm wondering if I should be adding some sort of thickener --- corn starch? Flour? Agar (which I really only know of as crossword fill)? Bakers of fruit pies, what do you suggest?

rhu: (Default)
Friday I took the kids to the Long Island Children's Museum while H ran errands with my mom. The LICM is a fun place (we've been there before) but it was the last day of vacation week and the place was packed; being 1:2 with the kids was a challenge under those circumstances but we managed to stay together, mostly.

Shabbat was lovely. My sister and her family ame over in the afternoon and so the kids got to play with their cousins, which was nice.

Saturday night H and I went out to Sushi Metsuyan on Main St. It was excellent. Details, for them what cares ) It was a delightful evening to cap off a great mini-vacation.
rhu: (Default)
Friday I took the kids to the Long Island Children's Museum while H ran errands with my mom. The LICM is a fun place (we've been there before) but it was the last day of vacation week and the place was packed; being 1:2 with the kids was a challenge under those circumstances but we managed to stay together, mostly.

Shabbat was lovely. My sister and her family ame over in the afternoon and so the kids got to play with their cousins, which was nice.

Saturday night H and I went out to Sushi Metsuyan on Main St. It was excellent. Details, for them what cares ) It was a delightful evening to cap off a great mini-vacation.

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Andrew M. Greene

January 2013

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