All Activity

Is that a layer of fat at the top? Did you have / use more fat than usual for this - for instance, more skin? If so, I'd be inclined to skim off the fat layer, keep it separate for flavor experiments (it might make fine schmaltz) and then save the lower layer in cubes as usual. If not, well, I'd still do a taste test for both layers before remixing.

I still had the wontons I made last month in the freezer so I pulled them out and made wonton soup for dinner.

Kielbasa sandwiches with Wedding Kielbasa and house made sauerkraut from the excellent Polish deli near us. Swiss Chard and green onion colcannon. Roasted cauliflower

Another tin from the Tin of the Month club I was gifted. Did not have high hopes for this one, as I’m not a huge fan of Sprats. I was wrong. They were excellent. Had them on rye toast with a horseradish sauce, as per instructions in the Tin of the Month membership. Excellent, very not fishy, lovely mild smoke. A bit mushy as Sprats are.

I asked my butcher for turkey bones to make turkey stock and roasted them prior to making said stock. I had a lot of them, and browned them after which they hit the pot along with some carrots, celery, onion. Whenever I do this, I reduce it to a firm jelly like consistency and freeze it in ice cube trays. This is the first time it's separated like this. Both parts are equally firm. What caused it to separate? Do I need to rewarm it to blend the two parts back together prior to freezing?

Had a baked potato. Did not take a photo of the finished product, but these were the topping I was assembling: spinach, arugula, onion, butter, bit of hot paprika, bit of smoked paprika, salt. And topped with shredded cheddar.

Well, I started using the pressure cooker for lamb curries, since those can take forever if you don't use expensive cuts (and I don't). Then I've applied it to all other curries. Why? I find that the curry base / gravy cooked under pressure has a thicker consistency and all flavors blend together really well. There will be no chunks left. I know I could use a blender, but that would be one more thing to wash at the end. Also, a pressure cooker is set and forget. 25 minutes on the stove and you will have predictably good results, without having to watch the pan. Cheers! 🙂

Fall Vegetable Stew - first longer rain showers in the Bay Area, time for some warm stew with savoy cabbage, brussels sprouts, carrots, white beans, baby spinach, celery, chestnuts, onions, diced tomatoes, garlic, sage, basil, tomato paste, parmesan and vegetable broth

Not sure about that as the Al Bronzo brand from Barilla is already 2-3 years on the market in the US (including their linguine)

Oh @liuzhou I’m sorry that happened, looks very bad. We had salad bowls with the usual suspects again. This time they contained home grown lettuce, kale and coriander. My garden is doing much better this year because I have put chicken wire around it to stop the possums eating everything. The possums have multiplied to be a problem due to, I think, the demise of the neighbour’s cat, who would hunt them. Yes cats are a menace but so are the possums in the city, although they are very cute.

Pear + Gorgonzola + nuts is a great combo in salads or just for snacking!

The last of the home corned brisket served as corned beef hash.

Keema matar: Saute onion, ginger, and garlic, add cayenne, cumin seed, coriander seed and turmeric, mix in crushed tomato and yogurt, add ground chicken, garam masala, and a cup of water. Simmer for 25 minutes, then finish with chopped jalapeno, cilantro, and frozen peas. Basmati rice with peas and dill: Saute sliced shallot with cloves and green cardamom until browned, then add rice, garam masala, and chopped fresh dill. Steam with chicken stock and finish with the peas. House guest mentioned liking dill, so . . . Cilantro and mint chutney: Blend cilantro and mint leaves with yogurt and lemon juice. Very refreshing.

@Shelby, yes those little pretzel bits are delicious!! I wish I could buy just a bag of them!! Your dinners look fantastic!!

Delicious. It is worth make them in a huge baking tray and froze them in individual portions. They are delicious. They go well as a side dish with everything.

I also really liked the other dish I made from this book, the figs with Spanish ham. I had these really nice black mission figs (so called because they were first planted in San Diego by Franciscan missionaries). They are peeled and seared at high heat in Spanish olive oil. This made them even more delicious, and then they are simply served with Serrano ham, with a drizzle of sherry vinegar & olive oil vinaigrette, and sprinkled with chives (and chive blossoms if using). I will make this again for sure; I love these little dishes that are easy to make and fun for cocktail hour. I didn't get a great picture, but you get the idea.

Thanks for the compliment! I feel your pain...all that work and your fine gardening, and then having it be wiped out by the storms! I'm glad the nearby Amish community has tomatoes for you.

I'm so glad you are eating such gorgeous delicious looking tomatoes. Nice job not wasting any It about killed me but we drove a few miles to an Amish community not too far from here and bought some tomatoes. I can't remember the last time I bought homegrown tomatoes lol. But, I feel lucky to have gotten some and we'll probably go back the end of this week.

Ohhhhhhhhhhhhhhhhh this looks so buttery and delicious. I want. Looks excellent--I like not being the only bell pepper stuffer here lol. I also thought this was a bit too smokey--or maybe the smoke flavoring just isn't very good. I did like the pretzels though. Looks delicious--and your photography is great! Post more often please Phew. It's been a minute since I've posted in Dinner but I sure have been enjoying looking at everyone's creations. SV'd lamb chops and stuffed jalapenos (Ronnie's brother has a TON of beautiful peppers again this year. I need to search around here and find where I used up all those jalapeños last time) Pizza night Mexican stuffed peppers and beans Ronnie went to Texoma lake for a short fishing trip. Caught a ton of not very big striped bass. Not his favorite thing to catch but he came home with some so some for the freezer and some for dinner. Our collard greens have made a comeback from the damn hail so we that that along with. j SV'd pork chops, cooked to death green beans and mix of all of the cheesy vegetables I had in the fridge. 51st birthday dinner nice and easy. My mom and step dad sent shrimp, oysters, crab and dipping sauces--SO GOOD. So we had that plus cioppino that I bought from Goldbelly. Wings, chicken strips and the rest of the oysters and broccoli salad

@blue_dolphin very interesting combination of flavors. I like them all . Im going to have to look into this . the hot honey put this over the top for me.

Toast with Gorgonzola and pears with a sprinkle of toasted walnuts, thyme leaves and a drizzle of hot honey I was debating between toasts, like this, or a grilled cheese version. Maybe that will happen another day soon.

a simple dinner , with some spinach and Camapri's I always have . Slab ground turkey that was going to be turkey loaf but became slab-turkey burger ; familiar picture , for sure . but easy and I like it . there is Coastal chardonnay , reduced in the pan the turkey was cooked in , over the turkey. Simple and tasty . Ill award myself some pasta credits , as initially I was going to add Demi to the chardonnay , then a pat of butter.

https://recalls-rappels.canada.ca/en/alert-recall/certain-raw-pistachios-recalled-due-salmonella

I've never heard of pressure cooking the curry base so I'm very curious about it. How do you think it compares with being simmered traditionally? Most videos I watch making Indian curries (from India) don't cook the curry base very long - probably around the same time as your pressure cooking it. Do you think the result is superior? If so, in what way?

Ckn Cacciatore