Dinner! 2005

[Shalmanese]

Chicken & Chips!

It's chicken under a brick. I got the recipe from America's Test Kitchen. The potatos are infused with a lovely schmaltzy flavour! beautiful.

For a sauce...

[massive food geek]

I must be the only person in the entire WORLD to have ever served Veloute three ways .

[/massive food geek]

Accompanied with an Asparagus, Green Bean and Tomato Salad:

Whisked some leftover chicken fat with some red wine vinegar, salt & pepper. Tossed in a bit of the pan drippings... mmm...

edit: For dessert, slices of juicy sweet watermelon, first of the season. Yum!

And for the balcony deprived among you:

Edited November 9, 2005 by Shalmanese (log)

[Alinka]

Szechwan carrot soup

Bear with me; I'll be displaying vegetarian dinners for a while, I'm afraid .

However, I do recognize that your chicken-and-chips look go-o-orgeous, Shalmanese!

[appreciator]

Beautiful photos everyone...... everything looks simply mouth-watering.

Last night I made Beef Daube for the first time.

It wasn't pretty...... but after watching a show on the Food Network (the Canadian version no less!) I figured out what I did wrong and will try again in the next week or so.

I did make an amazing veggie-chickpea soup with smoked paprika a couple of days ago though, so perhaps that makes up for it.

Note to self.... must buy digital camera

[Susan in FL]

This thread just keeps getting better!

Our dinner last night was a test recipe for Leite's Culinaria, Penne with Ricotta and Spinach, and -- with the last of the puff pastry from the fridge -- Tomato Tartlets. I'm not sure, but I think these little tomato tarts were what got the whole thing going about homemade puff pastry. In October, I used Pepperidge Farm!

[Basilgirl]

I was going to make white pizza for the Basilman, to celebrate the 12th anniversary of our first kiss - champagne, etc. A miserable commute home and a tired Basilman made me throw some prosciutto and fontina on a split roll, nuke it, sprinkle it with olive oil and pepper, open a bottle of Sauvignon Blanc, a jar of garlic stuffed olives, and watch the Basilman sleep on the couch while I consumed my simple supper. Sigh. I guess the bloom is off the rose...

[Priscilla]

Last evening, to accompany a longtime fave, Marcella Hazan's married potatoes, potatoes married to mozz, from her Marcella's Italian Kitchen, was shrimp with Marsala, a recipe from Mario Batali. Currants, pine nuts, capers, all supported the hit of Marsala very nicely, also made use of a tomato and basil and mint from the garden. Nice redleaf salad bracingly dressed with Balsamic and olive oil, and part of a foccacia I had made the other day. Rosemont Shiraz-Cabernet.

[little ms foodie]

Susan, I have some left over ricotta from my melanzani last night, care to share more about your penne???

[Basilgirl]

Last evening, to accompany a longtime fave, Marcella Hazan's married potatoes, potatoes married to mozz, from her Marcella's Italian Kitchen,

Priscilla:

Is that like a potato cake? Please explain. I have all of Marcella's books except that one. Thanks.

[Priscilla]

Last evening, to accompany a longtime fave, Marcella Hazan's married potatoes, potatoes married to mozz, from her Marcella's Italian Kitchen,

Priscilla:

Is that like a potato cake? Please explain. I have all of Marcella's books except that one. Thanks.

←

Hee this is funny. I couldn't find an online source for the recipe, but in searchng for an eG reference, Basilgirl, I found that we'd been here before, a little more than 2 years ago! Hee hee. It was in Varmint's potato topic, and Heather chimed in as well.

Such a good dish bears serial revisiting. I like that particular Marcella book, too, although of course they are all beyond worthwhile. The eG link has a summary of the dish, but I would be happy to PM you the recipe from the book.

[liamsaunt]

Last night we had chicken parts whacked thin and stuffed with broccoli and cheddar, rolled and crumbed. With the roasted cauliflower from recipe gullet, some seared spinach, and mashed potatoes.

[FoodMan]

After much raving about Chicago's Lou Malnatti pizza by a Chicago native coworker of mine, we decided to order a few by mail. I got mine last night, one pepperoni and one sausage. Cooked the pepperoni up and the verdict....

Not worth it.

The sausage one is still in the freezer to be cooked at a future date

[FoodMan]

Last evening, to accompany a longtime fave, Marcella Hazan's married potatoes, potatoes married to mozz, from her Marcella's Italian Kitchen, was shrimp with Marsala, a recipe from Mario Batali.  Currants, pine nuts, capers, all supported the hit of Marsala very nicely, also made use of a tomato and basil and mint from the garden.  Nice redleaf salad bracingly dressed with Balsamic and olive oil, and part of a foccacia I had made the other day.  Rosemont Shiraz-Cabernet.

←

Hey, that's the shrimp dish I made a few days ago . I thought it was a little too one dimensional in flavor though, needed some garlic and maybe a little acidity.

[Priscilla]

Last evening, to accompany a longtime fave, Marcella Hazan's married potatoes, potatoes married to mozz, from her Marcella's Italian Kitchen, was shrimp with Marsala, a recipe from Mario Batali.  Currants, pine nuts, capers, all supported the hit of Marsala very nicely, also made use of a tomato and basil and mint from the garden.  Nice redleaf salad bracingly dressed with Balsamic and olive oil, and part of a foccacia I had made the other day.  Rosemont Shiraz-Cabernet.

←

Hey, that's the shrimp dish I made a few days ago . I thought it was a little too one dimensional in flavor though, needed some garlic and maybe a little acidity.

←

Hee hee sorry Elie! I did note your gorgeous photo but yesterday did not twig to the fact that it was the same exact. And, my shrimp had already lost their heads, unfortunately. (FM post about the shrimp dish.)

I agree, it is a bit mild -- but I had a goodly dose of garlic in my married potatoes and that suited me at the time. Good dish, though, good-looking, fresh and light -- I was thinking that made with tiny shrimp it would be a great bruschetta topping for a starter. Filed that one away. I also thought a finely chopped jalapeno in there would not go amiss in future. I cooked the veg a bit more than Mario's cryptic directions indicated, and allowed the Marsala to reduce quite a bit, to intensify the flavors.

[Shalmanese]

Milk braised lamb with blanched spinach.

Served with a Banana & Kiwifruit smoothie.

Edited November 10, 2005 by Shalmanese (log)

[daniellewiley]

We needed a quick dinner tonight, as it was ballet/tap class for my daughter until 5:30.

This morning, I threw some chicken thighs and legs into the crock pot and doused them with a couple of cups of my homemade BBQ sauce. I meant to cook them on low after an initial shot on high, but forgot to turn them down. It actually worked out quite well, yielding some yummy and vinegary pulled chicken that fell off the bone.

We accompanied them with cheesy rice and a bowl of cucumbers tossed with Brianna's blush wine vinaigrette and cracked black pepper.

Not bad for zero effort, and the (almost) four-year-old ate every component.

[Daniel]

So this morning I browned some short ribs and placed in the left over stock from last nights Sichuan Hot Pot.. Placed the meat and the liquid in a covered pot in the oven at 200... Let it cook for about 10 hours.. When I came back it was melty and awesome.. Stuffed the meat into the pasta making raviolis.. added some bok choy.. It was great..

Ravioli's...

Bite:

Edited November 10, 2005 by Daniel (log)

[racheld]

And I thought I was the only renegade who added bok choy to tortellini in brodo---sacrilege! That one looks Absobloomin' lovely!!

All today's dinners are beautiful. And the photography is getting SO pro. Our dinner was a quick, pickup one, after Chris had a huge lunch at Shapiro's today. He brought a loaf of their glorious seedy rye, and we each had a had buttered slice alongside some warmed leftover BBQ chicken and some celery stuffed with pineapple-mascarpone. Kettlecorn and an icy diet Pepper for dessert with LOST.

[Daniel]

I guess this counts as dinner two because no one started a late night thread. Creme fraiche, red potato, parsley, bacon, monterey,capers.. Good

Edited November 10, 2005 by Daniel (log)

[Shalmanese]

I declare this the official start of summer!

Asparagus soup with yogurt and croutons:

Home-made Tagliatele with a Marinara sauce.

The sauce was some shallots, garlic & chilli slow cooked in this season's Australian olive oil (picked just 3 months ago, yowza, the taste is incredible!). Some beautiful tomatos tossed in at the last second. Then, topped with some buffalo pecorino and some maldon sea salt flakes. Thank you random egulleteer who told me you could freeze fresh pasta, it came out perfect!

Dessert:

Anyone jealous yet?

Edited November 10, 2005 by Shalmanese (log)

[PCL]

Shal, where's the meat or is that a dumb question??

Nice pics though.

I did a similar sauce not long ago for pasta, but cooked the tomatoes from the start to almost puree consistency... mounted with butter, couldn't resist, and ate. then had a second serving mounted with EVOO.

Then had to have a porterhouse with asparagus.

[Shalmanese]

Yeah, I realised after the fact that it was a meatless meal. But I had plenty of meat for lunch *points upthread*. It was good to eat something light after such a hot day.

[Daniel]

Shalmanese,

I am a fan of winter through and through.. So I am welcoming the cold weather.. But, your meal looks really beautiful.. Asparagus in the asparagus soup.. Who would have thunk... Great job..

[Basilgirl]

Chicken with sherry vinegar sauce from A New Way to Cook, tossed with Barilla tortellini and sauteed red peppers

[TallDrinkOfWater]

That just looks lovely.. If given the choice of having a bite of donut or a sip of cafe, i would be happy with either..

←

Small note on that: the cappuccino semifreddo is actually a frozen mousse-type thing -- extremely light and soft even then, not at all like an ice cream -- that is made mostly of beaten egg whites, beaten egg yolks, sugar, whipped cream and espresso all folded into one another, then popped in the freezer to set. Right before serving, it's topped with steamed/foamed milk. I think the contrast in temperatures and the unexpected nature of the "coffee" under the foam really makes this an interesting dessert.

[Daniel]

Ahh, I didnt see semifreddo.. Now thats really cool.. I must have just seen the capuccino.. Look at that, I bought into the affect..