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Dinner! 2009


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#1 Shelby

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Posted 01 January 2009 - 09:09 AM

New Year's Eve!

Prime rib, baked taters stuffed with mushrooms, broccoli and cheese.Posted Image


(NOTE FROM MANAGEMENT: This topic is a continuation of Dinner! 2008)

Edited by Chris Hennes, 08 September 2012 - 09:48 AM.
Added management note.


#2 CDRFloppingham

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Posted 01 January 2009 - 12:28 PM

Lemon-scented mascarpone-stuffed dates
Butternut squash soup
Spaghetti Bolognese
Fennel Salad
Crabcakes
Panna cotta with orange supremes and orange-ginger reduction

#3 Kim Shook

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Posted 01 January 2009 - 02:52 PM

Dr J – I think steak with ponzu sounds delicious – and the sweet potato experiment looks gorgeous!

menuinprogress - just lovely, lovely food – words just fail me!

Shelby – wow! It all looks good and that prime rib is just cooked to perfection!

My New Year’s day dinner is in process. The collards and the black eyed peas are in the ‘boiling like hell’ phase and the pork is simply leftover ham that I’ll pan fry. Pictures tomorrow, probably. Mr. Kim is out having a beer with an online friend who is in town and Jessica is in PARIS (she left the 26th to go to Ireland to visit a friend who was transferred there – they flew over on the 30th to spend NYE in Paris), so I am indulging myself with a lunch that they complain about – sardines packed in mustard and oil and saltines w/ butter. They hate the smell so much that I usually only have them when I’m alone. No pictures – they aren’t very lovely to look at :raz: !

#4 Shelby

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Posted 01 January 2009 - 03:08 PM

Dr J – I think steak with ponzu sounds delicious – and the sweet potato experiment looks gorgeous!

menuinprogress  - just lovely, lovely food – words just fail me!

Shelby – wow!  It all looks good and that prime rib is just cooked to perfection!

My New Year’s day dinner is in process.  The collards and the black eyed peas are in the ‘boiling like hell’ phase and the pork is simply leftover ham that I’ll pan fry.  Pictures tomorrow, probably.  Mr. Kim is out having a beer with an online friend who is in town and Jessica is in PARIS (she left the 26th to go to Ireland to visit a friend who was transferred there – they flew over on the 30th to spend NYE in Paris), so I am indulging myself with a lunch that they complain about – sardines packed in mustard and oil and saltines w/ butter.  They hate the smell so much that I usually only have them when I’m alone.  No pictures – they aren’t very lovely to look at :raz: !

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Yummmmmmmmm sardines sound good. Happy New Year, Kim! And, thanks, the prime rib was soooooo good.

Tonight we're having:

Crawfish pie
Hoppin John
Deviled eggs
Wine
Oh and maybe some bread pudding if I get inspired.

Happy New Year Everyone!

#5 suzilightning

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Posted 01 January 2009 - 04:18 PM

i did my ham in the form of a quiche this morning and, unbeknownst to mr fussy eater, my greens(chiffonaded kale) and beans(blackeyed peas) were incorporated into a chicken noodle soup we had when we got home from our traditional New Year's day birding trip.

i used the dark meat from the free range chicken from sunday's dinner, the leftover chicken gravy, some leftover chicken stock and another quart from the fridge. onion, carrot and bay(hard to believe but i am out of garlic!!) and when ready to finish with the rinsed and drained blackeyed peas, the kale and the cooked thin egg noodles.
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#6 Shelby

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Posted 01 January 2009 - 04:26 PM

i did my ham in the form of a quiche this morning and, unbeknownst to mr fussy eater, my greens(chiffonaded kale) and beans(blackeyed peas) were incorporated into a chicken noodle soup we had when we got home from our traditional New Year's day birding trip.

i used the dark meat from the free range chicken from sunday's dinner, the leftover chicken gravy, some leftover chicken stock and another quart from the fridge.  onion, carrot and bay(hard to believe but i am out of garlic!!) and when ready to finish with the rinsed and drained blackeyed peas, the kale and the cooked thin egg noodles.

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Sounds really good, Suzi!

#7 Kim Shook

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Posted 01 January 2009 - 08:11 PM

As promised, pictures of New Year’s dinner:
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Scalloped tomatoes – to us, the only palatable form of ‘stewed tomatoes’.

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Ham, collards, black eyed peas, sweet potatoes, scalloped tomatoes & corn muffins.

#8 Kim Shook

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Posted 03 January 2009 - 07:46 AM

Two in a row for me?? Where is everyone?

This was dinner last night:
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Just leftovers from our NYE dinner – cheeses, crackers, nuts, fruit, some little frozen puff pastry thingies and crab meltaways.

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These are the puff pastries and the crab meltaways.

After the last two weeks, I needed a quiet night. Last night was it. I set all that out in about 10 minutes and then we nibbled on that all evening. I did nothing but eat and sit on couch and read. It was lovely.

#9 percyn

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Posted 03 January 2009 - 10:48 AM

Two in a row for me??  Where is everyone?

This was dinner last night:
...
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...

Is that stilton with peaches or mangoes in the middle?

#10 Kim Shook

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Posted 03 January 2009 - 11:02 AM

Two in a row for me??  Where is everyone?

This was dinner last night:
...
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...

Is that stilton with peaches or mangoes in the middle?

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Mango. We love all this stuff and have heard rumors of stilton w/ pear, but haven't found it yet.

#11 MikeHartnett

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Posted 03 January 2009 - 05:00 PM

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No girlfriend or dog around today, and nothing in particular to do, so what better way to spend my time than making what turned out to be an excessively complex and minute dish? Made shrimp with sambal, pear and mirliton (chayote). This was based on a dish in Eric Ripert's new book, but I substituted some nice gulf shrimp for langoustines.

Tasted good-- especially the sambal, which I ended up soaking bread in afterward-- but I couldn't help but feel the amount of effort that went in was extremely disproportionate to the tiny, tiny outcome. Oh well. Portion control, I guess.

Edited by MikeHartnett, 03 January 2009 - 05:01 PM.


#12 percyn

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Posted 04 January 2009 - 06:42 AM

Very nice Mike!!

#13 lapin d'or

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Posted 04 January 2009 - 10:08 AM

We had these cheese scones (biscuits?) with a home made carrot soup, simple dinner but very good.
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#14 Reconstructing Dinner

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Posted 05 January 2009 - 07:06 PM

Tonight was my fist attempt at lamb chops (local lamb from MD, I'm happy to say). After marinating in oregano, garlic, lemon juice and olive oil, I seared chops on both sides and finished in the oven. I read somewhere that it would take 10 minutes to reach an internal temperature of 140, which, to my surprise, was exactly correct. Unfortunately, the residual heat cooked them to 152 -- way beyond medium rare. I will adjust the timing in the future. I served the chops on top of beet tzatziki. Very good flavor, even if a tad overcooked. As a second course, arugula salad with blood oranges, shaved Parmesan and toasted pine nuts. The dressing was a simple vinaigrette with blood orange juice. Not bad for a Monday night dinner.

RD

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#15 purplewiz

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Posted 05 January 2009 - 09:59 PM

It's been a long, long time since I've posted in this thread, but I made the recipe for Cheese-Stuffed Chicken Cutlets With Mustard Sauce from the most recent Food and Wine which arrived acouple of days ago. It was remarkably easy and very, very good. Not to mention I had all the ingredients on hand already. (Ok, so I substituted dried thyme for fresh (1/3 the amount). It was still very good.)

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Sauteed green beans with dill and lemon on the side.

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#16 Kim Shook

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Posted 07 January 2009 - 08:11 PM

lapin d’or – your biscuits/scones are lovely! Can we count on finding them on menus when we come to England in 2010, or are they a specialty of yours?

Marcia – as soon as I saw that picture, I turned around and pulled my issue of Food and Wine out of the stack of mail that was sitting on the table behind me. I’ll be making that one soon! I hope you are going to be posting more often – I missed you!

This was Jessica’s welcome home from Ireland dinner on Monday:
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Spinach and romaine salad w/ roasted pumpkin seeds, dried cranberries and chow mein noodles and red wine vinaigrette

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Chicken and artichoke/spinach dip lasagna made w/ egg roll wrappers and Alfredo sauce and crusty 4 cheese bread. This lasagna is a total cheat dish that I came up with one night when I was shopping for dinner at something like 7pm. I wanted something gooey and rich and warm and FAST. I just use poached chicken breast and artichoke and spinach dip from the freezer section. The first time I did it, I just thinned out the dip with some refrigerated Alfredo sauce and dumped it on top of the chicken and we all liked it a lot and thought it would make good lasagna. It did.

#17 judiu

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Posted 08 January 2009 - 08:20 AM

This was Jessica’s welcome home from Ireland dinner on Monday:
Posted Image
Spinach and romaine salad w/ roasted pumpkin seeds, dried cranberries and chow mein noodles and red wine vinaigrette

Posted Image
Chicken and artichoke/spinach dip lasagna made w/ egg roll wrappers and Alfredo sauce and crusty 4 cheese bread.  This lasagna is a total cheat dish that I came up with one night when I was shopping for dinner at something like 7pm.  I wanted something gooey and rich and warm and FAST.  I just use poached chicken breast and artichoke and spinach dip from the freezer section.  The first time I did it, I just thinned out the dip with some refrigerated Alfredo sauce and dumped it on top of the chicken and we all liked it a lot and thought it would make good lasagna.  It did.

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Kim, love the plates! Candy canes for dinner, whee! :laugh: Is the recipe for your lasagna in "The Book"? I sorta looked, but didn't see it right off. :wacko: :rolleyes:
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#18 percyn

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Posted 08 January 2009 - 07:05 PM

From a few days ago...

Roasted chicken with finger potatoes, garlic and shallots
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#19 Kim Shook

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Posted 10 January 2009 - 08:00 AM

This was Jessica’s welcome home from Ireland dinner on Monday:
Posted Image
Spinach and romaine salad w/ roasted pumpkin seeds, dried cranberries and chow mein noodles and red wine vinaigrette

Posted Image
Chicken and artichoke/spinach dip lasagna made w/ egg roll wrappers and Alfredo sauce and crusty 4 cheese bread.  This lasagna is a total cheat dish that I came up with one night when I was shopping for dinner at something like 7pm.  I wanted something gooey and rich and warm and FAST.  I just use poached chicken breast and artichoke and spinach dip from the freezer section.  The first time I did it, I just thinned out the dip with some refrigerated Alfredo sauce and dumped it on top of the chicken and we all liked it a lot and thought it would make good lasagna.  It did.

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Kim, love the plates! Candy canes for dinner, whee! :laugh: Is the recipe for your lasagna in "The Book"? I sorta looked, but didn't see it right off. :wacko: :rolleyes:

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Here is the source of this recipe. Except this time, I REALLY cheated and used Friday's artichoke and spinach dip from the frozen food section and refrigerated Alfredo sauce. I just mixed up the chopped chicken and thawed dip and layer it with the egg roll wrappers and Alfredo sauce (totally eyeballed) and topped it with some Parm before baking.

#20 Marlene

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Posted 10 January 2009 - 08:10 AM

Kim,

Is the recipe for Marlene's potatoes on your website?  I couldn't find it.  Those look SOOO good!

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I will be soon - like tonight! And it'll be called Marlene's Cream Roasted Potatoes! Truly a magic recipe - you douse them in cream and they absorb it and become crisp. I need Alton B to explain that one to me, I think!

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Maybe Alton could do better, but I think it goes like this: Butter= cream - water. Roasting dehydrates the water from the potatoes and the cream, leaving a more butterlike liquid and a thirsty potato. Potato drinks up the "almost butter" which clings to the surface of the potato pieces and lubes them to crispy perfection. "Know what I mean, Norm?" :laugh:

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yes, pretty much. The other "secret" ingredient is to add some mustard powder to the heavy cream before pouring over the potatoes. :smile:
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#21 rooftop1000

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Posted 10 January 2009 - 06:36 PM

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8 hour braised pork shoulder with chipotle sauce, avocados, and onions served with beans and marinated cucumbers

Eaten standing by the stove while heating each tortilla between bites :raz:


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#22 scubadoo97

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Posted 11 January 2009 - 06:43 PM

I purchased a Masterbuilt electric smoker recently and have been playing around smoking different things. Here are a few shots of my most recent attempts.

smoked brisket was my first thing to smoke
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followed by a few spatchcocked chickens
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a salmon fillet. Part was used to make a smoked fish spead
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and today I took a prepared corned beef and after an all night soak to leach out salt coated it and smoked it to make pastrami
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#23 Kim Shook

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Posted 11 January 2009 - 06:49 PM

scubadoo97 – that is some gorgeous smoking!!! I’d love to taste and smell it!

Dinner tonight was just perfect for the wintry weather that they were having in Pittsburgh (the football game that we were watching while eating), maybe a little less perfect for the warmer Richmond weather:
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Navy Bean Soup

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Corn fritters and slaw.

I have to thank Rachel for inspiring this meal. She had basically the same meal last week!

Dessert will be a taste test of THREE DIFFERENT yellow cakes that I made today. I am determined to find a go-to yellow cake recipe, so we are testing them here tonight and I’ll take them to work tomorrow for more testing. Results and pictures tomorrow in the desserts thread.

Edited by Kim Shook, 11 January 2009 - 06:51 PM.


#24 Dr. Teeth

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Posted 12 January 2009 - 01:20 PM

Great looking corn fritters, Kim.

Brisket looks outstanding

#25 menuinprogress

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Posted 14 January 2009 - 09:55 PM

Kind of a both-sides-of-the-Mediterranean dish. A Moroccan lamb meatball tagine with campanelle.

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The original tagine recipe had large meatballs, but we do little bite-sized ones instead.
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#26 Dr. J

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Posted 17 January 2009 - 06:15 PM

Kim that lasagna seems very interesting. Very creative in my opinion.

Here are a few more dishes from the last few weeks.
First time cooking wild boar. I was a bid disappointed, the cut really didn't have a ton of flavor and
not great texture either. The other times I have had wild boar were different cuts, so perhaps that was the problem.
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The next meal is some very nice duck breast. The experimentation here was the sauce. I used the stock from this olive based chicken stew I made a few days back and added a bit of vanilla. I have used vanilla in some chicken dishes which goes very well, but its the first time using it in duck dishes. Very nice. (Use very little vanilla). The first try the sauce broke on me, but the flavor was still there.
Not the best presentation, tasted great.
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Second night I tossed the sauce with spaghetti.
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#27 Kim Shook

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Posted 18 January 2009 - 08:17 AM

Dr J – lovely duck! The vanilla sounds perfect with it. I’ve had something similar and you are right – a very small amount of vanilla is wonderful with duck.

Dinner last night:
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fried chicken and mashed potatoes w/ gravy, slaw, purchased macaroni salad (from wmart – it was pretty good), Sister Shubert rolls, corn on the cob.

#28 Kim Shook

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Posted 19 January 2009 - 08:30 AM

Football dinner last night (yay Steelers - that's for Mr. Kim - I'm a Redskin fan and therefore permanently dead in post-season):
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Mr. Kim made his chili - really good. I did corn muffins and we had leftover slaw and macaroni salad from the Saturday.

#29 christine007

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Posted 19 January 2009 - 03:03 PM

Kim, it could be worse, football wise, I'm in Cleveland :angry:

You take your chili just the way I like it. Do you use ground beef or stewing beef?
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#30 Prawncrackers

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Posted 19 January 2009 - 06:09 PM

First time cooking wild boar.  I was a bid disappointed, the cut really didn't have a ton of flavor and not great texture either.  The other times I have had wild boar were different cuts, so perhaps that was the problem.

The few times i've tried cooking boar have been very disappointing too. Tried shoulder and loin, both were dry and tasteless, haven't bothered since. You're not alone Dr J!

Cooking-wise it's been a slow start to the year but managed cook these dishes in the past week.

Thai Green Curry
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Chicken with Chillies & Basil
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Angus rib with Shallot & Stilton dressing
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Can you guess which ingredient i have in excess recently?