Dinner! 2007

[Nishla]

Blissful Glutton, those dinners look great!

Yesterday we had braised endive (olive oil, butter, chicken broth) topped with speck ham:

I really liked the sweet/bitter of the endive with the salty ham.

Tonight, after getting home late, I made a quick pasta sauce with bacon, onions, sliced garlic, a couple fresh tomatoes (miraculously not gross in February), red pepper flakes, olive oil and finished with ricotta cheese:

Done in the time it took the pasta to cook. My favorite kind of dish

[Domestic Goddess]

This isn't actually dinner but lunch.

We had Fried Baccalao (salted cod)

and

Braised Cabbage

[insomniac]

This isn't actually dinner but lunch.

We had Fried Baccalao (salted cod)

and

Braised Cabbage

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mmmmm...Filipino foods, have you ever cooked bakla Doddie hehehehe , ......sorry

ps I used to threaten the kids with anak adobo

Edited February 21, 2007 by insomniac (log)

[Dianne]

Since last night was Shrove Tuesday as well as part of Chinese New Year, we had Oriental pancakes.

On the left of the platter are egg based shrimp and green onion cakes from Into the Vietamese Kitchen and on the right are wheat based Peasant Pancakes from a very old book The Chinese People's Cookbook by Mai Leung.

And in the back is the usual big bowl of salad.

Not shown was a vinager and soy dipping sauce.

[lucylou95816]

Felt like being lazy on Sunday, so I looked to see what I could make, and came up with Pasta Alfredo..very filling and yummy. The bread was homemade by my boyfriend with roasted garlic on it.

Last night, was feeling like not putting a whole lot of effort into a meal, so we went with an oldie but goodie. Pigs in a blanket. This was the least "pornographic" pic I ended up getting...with crispy frozen fries on the side.

[scamhi]

Paired the steaks with a decent but not great Bordeaux

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Percyn,

Your wine is not a Bordeaux...it is from Corbieres which is in the Languedoc

A blend of 30% Syrah, 20% Grenache, 5% Cinsault and 45% Carignan

[Ann_T]

Ann T – as usual, your bread is gorgeous!  A question, though.  When you are making that much bread, are you making it for others or are you freezing/saving somehow?

Lumas’ “Fake Fried Chicken”, Broccoli, Garlic Smashed Red Potatoes & Cornbread:

We are still using the Valentine's dishes, as you can see!

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Oh Kim, that fried chicken has me craving the same meal. Love the plate.

I could never go on a low carb diet.LOL! We eat bread most days, usually toasted for breakfast, or sandwiches at lunch. But we couldn't possibility eat all the bread I make. Thankfully it does freeze well. We try to get to Victoria every week or 10 days and I always take a care package to my son. He loves sourdough bread and is the reason I recently started to bake it.

Ann

[MiFi]

In honor of Chinese New Year (and an attempt to recreate the delicious meals I have there regularly on business):

Stir Fried Green Beans

Sichaun Beef (from Breath of Wok)

[Chufi]

I finally got round to making the Korean dish Jajang Myon - noodles with vegetables, pork and blackbean paste - that had been haunting me ever since I saw ChryZ's pictorial over here on the Korean Cooking thread

sorry for the bad pic, something is wrong with my white balance!

Edited February 21, 2007 by Chufi (log)

[GTO]

Very rich looking, Chufi!

Is that taken in sunlight? Your white balance looks fine to me, it's perhaps a little bright towards the top but it looks good.

Edited February 21, 2007 by GTO (log)

[Marlene]

GTO, I was recently on an airline flight and saw this for sale in the onboard magazine.  I am almost inclined.  But I was wondering if it would be a good investment...people might think that I am starting to go a little nuts, if that was set up in my kitchen.

http://www.hammacher.com/publish/73033.asp...ative=658794741

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I just received this, but I haven't set it up yet.

Tonight I made Dianne's potato galatte:

And served it with grilled rib eyes with a blue cheese compound butter:

[Domestic Goddess]

This isn't actually dinner but lunch.

We had Fried Baccalao (salted cod)

and

Braised Cabbage

mmmmm...Filipino foods, have you ever cooked bakla Doddie hehehehe , ......sorry

ps I used to threaten the kids with anak adobo

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LOL That's the first time I've heard of anak adobo (anak means child for those who don't know the Filipino word).. I may use that threat on my boys too. LOL

[ChryZ]

I finally got round to making the Korean dish Jajang Myon - noodles with vegetables, pork and blackbean paste - that had been haunting me ever since I saw ChryZ's pictorial over here on the Korean Cooking thread

sorry for the bad pic, something is wrong with my white balance!

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Looking good!

It's amusing to hear, that you also had trouble while taking pictures of the dish.

I was cursing like a sailor while fighting with the white balance of my cam

[Forest]

hello all....

Great looking food everyone - too many to comment on in fact - they all made me hungry!!

Last night's nights dinner of schnitzel, braised red cabbage, potatoes & salad:

[GTO]

Marlene: You got it!? You have to let me know how it is, asap! If I can find it here in the UK, I'm so getting one.

[lucylou95816]

Marlene, I am interested too if it works out well. Did you have it ordered prior to it being posted here, or did you get it after you saw it?

GTO couldn't you order from that site? That company adverstises in all of the airline shopping magazines.

[Marlene]

I had it on order. It takes a few weeks to ship from the States to Canada. My husband is making dinner tonight which will leave me free to play with this and take pictures of his cooking!

[The Blissful Glutton]

Thanks Nishla! Everyone is making some very good-looking stuff. Seems to be a fried chicken trend going on...may have to make some myself.

[racheld]

VERRRRY nice debut, logicalmind! Welcome.

Toast points

This is my first food post (second post ever on this forum). I made a lamb stew yesterday with the only twist being that I added pearl onions near the end and included carrots. The toast points in the picture are seeded rye bread toasted brushed with clarified butter. If anyone wants the recipe let me know.

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I've been out of the loop for a bit, but have caught up on all the beautiful pictures and descriptions---terrific work, ALL!

[guzzirider]

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I keep coming back to this... onion soup is one of my favorite things to eat and/or make... and this just look phenomenal, Marlene!

Last night we had scallop & bacon pizza with a garlic cream sauce:

Tasted fantastic, but I'm not thoroughly happy with the consistency of the garlic sauce yet. Its not quite as thick as I would like it. I'm thinking of trying a bechamel-type sauce next time. Oh, well... I guess I can suffer through a few more "trial runs"...

__Jason

[lucylou95816]

I had it on order.  It takes a few weeks to ship from the States to Canada.  My husband is making dinner tonight which will leave me free to play with this and take pictures of his cooking!

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Awesome, I can't wait to hear if it works out great, because then I will have to get one for myself....chicken theme is continuing tonight, we're having a roast chicken with potatoes augratin....I'll post pics when I start cooking later this afternoon.

[GTO]

I was desperate for some eggs on my way home today and could only get to the local shop. I always dread buying things from there, it's just the absolute basics, at epic prices.

They used to only sell horrible little caged Hen eggs. After enquiring (apparently fruitlessly) a few weeks ago, about why they don't get some better ones, I went in today to find free range eggs!

Coincidence? I don't care, either way, they now sell half decent eggs. Which means Frittata tonight!

[sadistick]

Forest - I must admit, at first glance, I thought your shnitzel was a potato latke...had those tell tale curly whisps around the edges...but it looks great none the less

[Kim Shook]

Last night we had scallop & bacon pizza with a garlic cream sauce:

Tasted fantastic, but I'm not thoroughly happy with the consistency of the garlic sauce yet. Its not quite as thick as I would like it. I'm thinking of trying a bechamel-type sauce next time. Oh, well... I guess I can suffer through a few more "trial runs"... 

__Jason

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Oh, dear. I can't seem to move beyond this. Scallops. Bacon. Pizza. Garlic cream sauce. I really, really want to eat this soon.

Any chance of a recipe, Jason??

[Forest]

Forest - I must admit, at first glance, I thought your shnitzel was a potato latke...had those tell tale curly whisps around the edges...but it looks great none the less

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Thanks! And, potato latke would have been good, too!

I actually tweaked the recipe and threw some grated emmental cheese in with the breadcrumbs...thus there were little wispies of cheese on it. (I'm not sure actual schnitzel has cheese in there) But, it was good. Hard to go wrong with cheese!