Dinner! 2004

[Susan in FL]

Grilled hamburgers (thanks to the current blog, I was craving a burger!)

Salad of Boston lettuce, seeded tomatoes, sweet onion, avocado, and blue cheese, dressed with balsamic vinegar and EVOO

Corn on the cob

Cabernet

[Jason Perlow]

Boeuf Bourguignon from the Les Halles Cookbook, served with Zucchini Saute, Parsley Mashed Potatoes and some Tator Tots (for contrasting crunchiness)

[Random Alias]

I made baklava for dinner.

[little ms foodie]

Thanks to bleudauvergne posting her recipe in her blog long ago....

tonight we had.....

Tartiflette!!

mmmm, I first had this exactly this time last year in Annecy, France while visting a friend. Tried making it once before but I didn't think the recipe was very good. This recipe is great and will become my staple so thanks again Lucy!

Served with a simple salad, nice shiraz on my favorite table cloth bought also in France. Couldn't be happier!!

Edited November 1, 2004 by little ms foodie (log)

[percyn]

Following in the short rib thread, I made short rib ravioli tonight with rosemary butter sauce and sauce gribiche as an appetizer.  Everybody ate up!  I noticed the ravioli by itself was a bit heavy and the sauce gribiche cut it quite well.  Served with Cotes du Rhone.

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Hmm...that looks and sounds grrreat !!

[percyn]

Thanks to bleudauvergne posting her recipe in her blog long ago....

Tartiflette!!

mmmm, I first had this exactly this time last year in Annecy, France while visting a friend. Tried making it once before but I didn't think the recipe was very good. This recipe is great and will become my staple so thanks again Lucy!

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That looks good !! Do you mind sharing the recipe with us or pointing us to it?

Thanks

P

[snowangel]

Wow. I feel hungry after reading the recent entries. Since it was trick or treating night, I had a very tiny leftover chicken leg while doling out candy and Paul was out with the kids. I also ate a carrot.

Still hungry, when the kids got home, I had two little Baby Ruth bars. These are my favorite candy bar, and I like the little ones better, and like them more at Halloween than any other time; I swear they are fresher. Figure that, because of the peanuts, gave me fiber. For fruit, I had four little red twizzler packages. I washed it down with a beer, figuring that hops can be considered a vegetable.

Justification.

Jason, your photo confirms what I knew. I need to get to the bookstore like tomorrow and get Les Halles.

Hillvalley, I need to smoke some butt and pull some pork.

I feel sorry for the teachers tomorrow. I know that my kids have eaten a year's quota of candy this evening.

[Behemoth]

Thanks to bleudauvergne posting her recipe in her blog long ago....

Tartiflette!!

mmmm, I first had this exactly this time last year in Annecy, France while visting a friend. Tried making it once before but I didn't think the recipe was very good. This recipe is great and will become my staple so thanks again Lucy!

←

That looks good !! Do you mind sharing the recipe with us or pointing us to it?

Thanks

P

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I will be your google fairy tonight

tartiflette link

Boy, now is definitely the time of year for that.

Tonight we had a savory bread pudding (to use up all my odds and ends of cheese), and I tried tuscan kale for the first time, blanched then sauteed with garlic, evoo, crushed chili and fennel seeds, and grated lemon rind. Tuscan kale is a lot "meatier" than the regular kind, really wonderful stuff.

[lambfries]

Made some Korean for TheFoodTutor and myself this evening. A little bi bim bop.

Edited November 1, 2004 by lambfries (log)

[Squeat Mungry]

Actually managed to do pretty well tonight, despite an insane work schedule:

Flank steak marinated in and served with an impromptu chimichurri sauce, along with roasted fingerling potatoes and braised leaks. Appetizer was a delicious pumpkin soup courtesy of my neighbors.

Cheers,

Squeat

[lovebenton0]

Shrimp Caesar salad (with some of the leftover shrimp from skewers last night), pecan smoked chicken legs with bbq sauce slathered on for the last 20 minutes, and cut corn sizzled with sweet onion, garlic, roasted green chilis and a good dose of salsa verde. Finished off the garlic bread from last night too.

More spooky candy for dessert.

[Basilgirl]

Chicken in the Set It and Forget It, with Stubbs' Rosemary & Ginger rub. Sardinian Old Bread Casserole from Lidia's Italian-American Kitchen book - what a great way to use up stale bread.

[Smithy]

Steaks with a mushroom-shallot wine sauce; potato gratin from the Balthazar Cookbook ; asparagus tossed in sesame oil, sesame seeds and tamari, then roasted. I was proud of that setup, and we came away full, with plenty of leftovers. I'd have taken a photo for bragging rights if I'd thought of it in time; I was winging it on the steak and asparagus! I'm learning!

[rabidscottsman]

Spicy spiked iced tea and the Acadian style crab salad on croissants from Rachael Rays cookbook 30 minute get togethers.

The iced tea consisted of 4 orange pekoe tea bags in 3 cups of water, lenon and orange juice, a cinnamon stick, and whole cloves and sugar (1/3 cup). The recipe calls for light rum but captain morgan was all i had in the liquor cabinet at the time so i used that. It turned out really tasty.

Crab salad was pretty basic...crab, celery, onion, mayo and chili sauce and a tsp of worcestershire sauce. I did omit the tabasco sauce the recipe called for.

[bleachboy]

Boeuf Bourguignon from the Les Halles Cookbook, served with Zucchini Saute, Parsley Mashed Potatoes and some Tator Tots (for contrasting crunchiness)

That's pure genius, dude. Pure genius!

[Rehovot]

Dinner for me and the Czech was my shot #2 at a Traditional Dish: boiled beef with creamy veg. sauce and dumplings, along with braised red cabbage. Ok, the first part is better than it sounds, but it's going to take me a long time to get used to a culture that boils beef. Why, why, why?

Tomorrow I take back the menu with minestrone.

Glad to join y'all.

[Smithy]

Dinner for me and the Czech was my shot #2 at a Traditional Dish: boiled beef with creamy veg. sauce and dumplings, along with braised red cabbage. Ok, the first part is better than it sounds, but it's going to take me a long time to get used to a culture that boils beef. Why, why, why?

Tomorrow I take back the menu with minestrone.

Glad to join y'all. 

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Welcome, Rehovat!

Please tell us more: why, indeed, would one boil beef?! Unless, of course, it's something like corned beef. Could you braise it? Or make beef stew? I do see the Traditional Dish note. Can you manage to tweak that tradition? And what/whose tradition is it, if you don't mind my asking?

Sorry if I sound like a heretic. You should see me at Thanksgiving...always messing with those traditions, too.

[Suzanne F]

Dinner for me and the Czech was my shot #2 at a Traditional Dish: boiled beef with creamy veg. sauce and dumplings, along with braised red cabbage. Ok, the first part is better than it sounds, but it's going to take me a long time to get used to a culture that boils beef. Why, why, why?

Tomorrow I take back the menu with minestrone.

Glad to join y'all. 

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Welcome, indeed!

When I was in culinary school, one of my classmates had, shall we say, a difficult time reading the English language (well, probably more than one ). He misread "Broiled Beefsteak" as "Boiled Beefsteak", with understandably disastrous results.

Actually, it's not so bad if you:

1. don't actually boil it, but rather simmer; and

2. use beef stock, not water, as the cooking liquid.

But enough about you I made Cream of Artichoke Soup (artichoke stock from the freezer, a package of frozen artichoke hearts, some crema di carciofi, roast garlic puree, leftover mashed potatoes, and a touch of cream), and um, ham and Muenster sandwiches on rye (all out of supermarket packages, )

[ludja]

Dinner for me and the Czech was my shot #2 at a Traditional Dish: boiled beef with creamy veg. sauce and dumplings, along with braised red cabbage. Ok, the first part is better than it sounds, but it's going to take me a long time to get used to a culture that boils beef. Why, why, why?

Tomorrow I take back the menu with minestrone.

Glad to join y'all. 

←

Please tell us more: why, indeed, would one boil beef?! Unless, of course, it's something like corned beef. Could you braise it? Or make beef stew? I do see the Traditional Dish note. Can you manage to tweak that tradition? And what/whose tradition is it, if you don't mind my asking?

Sorry if I sound like a heretic. You should see me at Thanksgiving...always messing with those traditions, too.

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It's true that it sounds a bit different---but it can be delicious. Two famous dishes made from "boiled beef" sound a bit more inviting in their native tongues-- "Pot au Feu" in France and "Tafelspitz" in Austria/Vienna. (One isn't boiling a steak--rather simmering a brisket-like cut, along with nice vegetables. You get a superb broth some of which can be served with the meat; rest for a clear broth soup. Tafelspitz is served with a great sauce of apples and horseradish.

(nice article on Tafelspitz and accompaniements in October Saveur.

edited to add: This is funny! Just looked at the November issue of Saveur; it has a recipe for Pot au Feu!!! (The recommended sauce is a Gribiche).

Welcome, Rehovat.

Edited November 2, 2004 by ludja (log)

[jackal10]

I did not make it, but ate it. Does this go in a different thread?

College Informal Guest Night

(Informal means that spouses or regular partners can be brought as guests)

Lobster Liguine with Parmesan Shavings

Sweet Red pepper and Vine Tomato Soup with Organo and Basil Leaf

Roast Partridge with Chestnuts

Polenta

Baby Courgettes

Char grilled Aubergine

Rich Rum and Chocolate LAyer Cake

Italian Nougat Semi-Freddo

Coffeee and Petit Four

Italian Cheeses

Fruit

Pinot Grigio Delle Venezie 2002

Val do Cornia Rosso Montepeloso 1997

Ch. Coutet 1988

Ch. Cissac 1993

Amorone 1993

[bleachboy]

Lobster Liguine with Parmesan Shavings

Yum.

Sweet Red pepper and Vine Tomato Soup with Organo and Basil Leaf

Roast Partridge with Chestnuts

Polenta

Baby Courgettes

Char grilled Aubergine

Yum.

Rich Rum and Chocolate LAyer Cake

Italian Nougat Semi-Freddo

Coffeee and Petit Four

Italian Cheeses

Fruit

And yum.

[Jake]

Delicious homemade cheeseburgers.......

....with a side of

TATER TOTS!!!!

Edited November 1, 2004 by Jake (log)

[Daddy-A]

Boeuf Bourguignon from the Les Halles Cookbook, served with Zucchini Saute, Parsley Mashed Potatoes and some Tator Tots (for contrasting crunchiness)

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Delicious homemade cheeseburgers.......

....with a side of

TATER TOTS!!!! 

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Are Tater Tots becoming the new LARB?

I'm having Curried Potato-Leek soup myself ... with a nice tapenade-topped crostini floating in the soup.

A.

[little ms foodie]

Boeuf Bourguignon from the Les Halles Cookbook, served with Zucchini Saute, Parsley Mashed Potatoes and some Tator Tots (for contrasting crunchiness)

←

Delicious homemade cheeseburgers.......

....with a side of

TATER TOTS!!!! 

←

Are Tater Tots becoming the new LARB?

I'm having Curried Potato-Leek soup myself ... with a nice tapenade-topped crostini floating in the soup.

A.

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Maybe I should make larb with roasted cauliflower and tator tots on the side!!

[Behemoth]

New Mandoline...