Dinner! 2012

[Franci]

SodaAddict, I also like very much your eggs, bacon and sprouts!

I'm getting a little repetitive...husband obsessions. We had fried artichockes and anchovies

[SobaAddict70]

Keith_W -- yes.

nikkib/Franci -- thanks. I do love fried boquerones, especially as a tapa.

I'm still in the office as I type this, and not really sure what's for dinner tonight. I might resort to pasta, a typical standby.

[lochaven]

Wow, that's all I can say.

A very monochromatic dinner of pork shoulder roast braised in apple juice; caramelized apples and onions; roasted turnips and parsnips, and a cabbage slaw with caraway, allspice and cloves.

I made a start toward gnocchi with duck confit, but didn't finish it. Both components are tucked away in the freezer for future use.

Edited to move photo.

[robirdstx]

I managed to not lose the photo of tonight's dinner!

Pan Fried Chicken Breast with Zucchini, Red Bell Pepper and Onion

[Dakki]

Crispy pork chops and pickled veg. This is my idea of "comfort food."

[ChrisTaylor]

'Indian' chicken wings c/o the latest issue of Gourmet Traveller.

[toolprincess]

Lunch and dinner - kale, sausage and bean soup with a shot of yucateo hot sauce and corn bread crumbled on top.

[Alcuin]

SodaAddict, I also like very much your eggs, bacon and sprouts!

I'm getting a little repetitive...husband obsessions. We had fried artichockes and anchovies

That looks great. Were those anchovies fresh or cured in salt? Once in a blue moon fresh anchovies show up in my fish market and the only thing I know to do with them is preserve them in salt. I'd love to have another way to use them because I love them and deep frying seems like it would be great.

Edited to add: one thing I like to do is if I'm using a lot of preserved anchovies at once, I like to fry the spines and eat them. Fried anchovy spines are great, and seems to be along the lines of what you're doing here.

Edited January 21, 2012 by Alcuin (log)

[Paul Bacino]

My version : Italian Cassoulet

Edited January 21, 2012 by Paul Bacino (log)

[heidih]

Paul - what took your "cassoulet" in the Italian direction? Lovely crust.

[Franci]

Lunch and dinner - kale, sausage and bean soup with a shot of yucateo hot sauce and corn bread crumbled on top.

I like it!

I immediately thought of two things: pizz e foje, a traditional dish from abruzzo of cooked polenta and baked like a small pizza eaten with vegetables. And secondly to the black sea corn bread. Oh, I almost forgot, "bordatino" from Toscany.

Maybe this is common also in the South of the US.

Tutto il mondo e' paese...not sure how to traslate. All the world is the same place?

That looks great. Were those anchovies fresh or cured in salt? Once in a blue moon fresh anchovies show up in my fish market and the only thing I know to do with them is preserve them in salt. I'd love to have another way to use them because I love them and deep frying seems like it would be great.

Edited to add: one thing I like to do is if I'm using a lot of preserved anchovies at once, I like to fry the spines and eat them. Fried anchovy spines are great, and seems to be along the lines of what you're doing here.

Oh, they are fresh! Usually here you find two prices of anchovies and generally I buy the better ones which are a little bigger.

I also eat the spine if they are small.

Many things to do with anchovies. Another way of frying them is to open them up, remove the spine and spread a filling an sandwich two of them and then dip in egg/flour and fry. Or to make layers of anchovies and potatoes, onions, garlic with topped with breadcrumbs and bake. I also like to substitute anchovies to sardines for "spaghetti con le sarde" but my husband doesn't like any of this stuff, he is a purist: food less manipulated as possible.

Salted anchovies are a condiment to me, I could not eat as much.

My version : Italian Cassoulet

Let me guess. You went the "cassoeula" way. With pork? Or goose? Cannot tell from the picture.

Tonight we had mussels and anchovies again. We overbought

Edited January 21, 2012 by Franci (log)

[Dakki]

Tutto il mondo e' paese...not sure how to traslate. All the world is the same place?

"The whole world is local," perhaps? A sentiment shared by certain grocers and restauranteurs. >_>

Anyway, was going to make terrine de foies de volaille (aka chopped liver), got lazy and made some breaded chicken livers instead. Maybe tomorrow.

[heidih]

Love the livers Dakki - were they pan fried or? I had some excellent duck livers in New Orleans a bit ago so they are on my "to make" list.

[Dakki]

Thank you, heidih. Yes, panfried (skillet fried?), the coating is 1/3 cornstarch, 2/3 white flour, heavy on the spices.

I wish I could get duck and goose livers here. Even pork liver is not something you'll find in the local supermarkets.

[mm84321]

Green turnips with cara cara orange, honey, and piment.

Fourme D'Ambert with pears and arugula.

[Blether]

We had grass-fed New Zealand fillet steaks, rare, with mashed spuds and champignons a la creme:

Obligatorily crappy cell-phone shot (camera battery dead again) includes the tip of my second finger at no extra charge.

Edited January 22, 2012 by Blether (log)

[ScottyBoy]

Big pile o' shrooms. Yes please!

[Paul Bacino]

My little Italian version : Made with Home-made Italian Sausage, Cannellini Beans, La Quercia Pancetta, Sous vide Chicken thighs-- Home-made veal and chicken stock.

Here-- with crispy chicken skin

[robirdstx]

Dinner last night was:

Fried Catfish Tacos - Fried Catfish Nuggets on a Flour Tortilla and Jalapeno-Lime Cream Sauce, topped with a Cabbage, Carrot, Green Onion, and Cilantro Slaw. I had one, DH had three!

[ScottyBoy]

Nice dish and...dish Paul.

[Paul Bacino]

I'm so excited-- Omaha Now has an Asian " Market ".

I made this Thai Hot and Sour Soup-- I can we now can get lime leaves locally. But that's elementary.

[Franci]

After talking about corn bread, I had to try the "pizze e fojie" from Abruzzo. I'm sure my pizza doesn't compare to this but I'm missing the fireplace or brick oven and the "coppo" the cover.

[ddelima]

Had an assortment of side dishes and my favorite beef cut all cooked sous vide. Tri-Tip Roast (128F @ 6 hours), Carrots with Toasted Onions (182F @ 1 hour) and Russet Potatoes (182F @ 3 hours). Accompanied by white rice cooked with duck fat and arugula salad.

[ddelima]

Leftovers became a Tri-Tip Carpaccio :-)

[robirdstx]

Steak Night!

Grilled Beef Rib Eye

Before throwing the steak on the grill, we marinated it for 24 hours. The marinade we used comes from a recipe on allrecipes.com named Savory Garlic Marinated Steaks.