Dinner! 2007

[guzzirider]

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??

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Well, as I mentioned, I haven't really perfected the sauce yet. It tastes good, but is too thin. If you want to try it, though, feel free:

Sauce:

5 cloves garlic (minced)

1 shallot (minced)

1/2 C dry white wine

1 1/2 C heavy cream

Ground black pepper to taste

Simmer garllic and shallot in wine, until reduced by 1/2.

Add cream and black pepper, cook until thickened. Let cool.

I used medium sized sea scallops. Salt, paprika, and a little black pepper. Sear for about a minute on each side in olive oil with a little butter. After searing, cut each in half so that you have two pieces - seared on one side, rare on the other.

For the bacon, I used hickory smoked, cured, thick cut. Make sure it is cured bacon, because you really want the saltiness. Brown in a pan, but don't overcook... keep it a bit tender. Let cool, and slice into roughly 1/2" pieces.

Use whatever crust you like. Do not oversauce. Put the scallops down, seared side up and then sprinkle on the bacon. Bake until crust is browned.

Hope that helps. My next go-around, I plan to use a bechamel-based sauce, in hopes that I can get it thicker. I'll be sure to post those results when I get to it.

__Jason

[Bella S.F.]

What is Dianne's Potato Gallette? It looks wonderful!

[lovebenton0]

i did a filled chicken breast earlier this week. since it was just for me, and the breast was generous from a large chicken, i made four portions so i have three more for later.

one whole breast skinned, de-boned, quartered and gently pounded with side of knife to 1/2 inch thick. two fresh hot italian sausages, slipped from casings and half of each pressed on breast portions to cover de-boned side. saute smooth side of breast down in evoo until golden, then turn carefully and let the sausage filling set a few minutes. pour simple crushed plum tomato/balsamic vinegar/red and black pepper/basil/oregano sauce over all and cook just under simmer for about 30-35 minutes.

sliced one breast portion, fanned, with a little sauce over it and served with angel hair tossed with onion/garlic/mushrooms/spinach in evoo/balsamic reduction, a little parm reg grated on pasta. and a slice of sourdough boule i baked that afternoon.

[SheenaGreena]

should've checked this earlier.......

nice jajangmyun chufi! It looks so korean...especially with the garnish of julienned cucumber. What kind of noodles did you use?

[Ann_T]

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

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Forest Schnitzel is a favourite. Yours looks so good. Great sides.

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Lovebenton Beautiful loaf of sourdough.

Dinner tonight was inspired by Marlene. Peppercorn Steak with Homemade French fries. Been craving Peppercorn steak all week.

[Marlene]

This one's for you Bruce, and Ann, the bread's for you

My husband made a stir fry tonight. Served with basmati rice and the dinner rolls I made for the first time ever from Breadmaker's Apprentice

[Ann_T]

This one's for you Bruce, and Ann, the bread's for you

Thank you Marlene. Perfect dinner rolls. Beautiful buttered crust.

Ann

[Marlene]

Thanks Ann. It was my first time ever making any kind of bread not in a bread maker!

[C. sapidus]

This one's for you Bruce, and Ann, the bread's for you

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Marlene: Wow, I’m honored! Hubby did a fine job on the stir-fry. Do I get a sample or anything?

Pressed for time this evening, we made a simple Vietnamese rice soup with chicken (chao ga). More here (click).

[Kim Shook]

Ann T - gorgeous fries! And I wish that I could take such pretty close ups. When I try to do that my pictures just turn out wierd looking.

Marlene - I have made lots of bread and I would have been so proud if I'd made those rolls! You can almost taste how good they are! I am checking that book out of the library again soon! Which recipe is it?

Tonight was burritos, Spanish Orzo (I can't digest rice ) and black beans:

[Forest]

Forest Schnitzel is a favourite.  Yours looks so good. Great sides.

Thanks Ann_T - would have been nice to have some of your bread on the side, too....the pictures of your sourdough french and ciabatta look really fabulous!

Edited February 23, 2007 by Forest (log)

[insomniac]

Thanks Ann.  It was my first time ever making any kind of bread not in a bread maker!

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I scrolled down to the bread Marlene and an involuntary 'ooh' came out of my mouth.....they really are perfect

[sazji]

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.

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Any chance of posting the recipe for the peasant pancakes? I'm trying to solve a chinese pancake mystery and this might be close...

Edited February 23, 2007 by sazji (log)

[Marlene]

Thanks everyone! I've been bread challenged for years, so I was pretty happy with these. Kim, the basic recipe is on page 266 and I used Variation 2 on page 268 which is basically substituting buttermilk for the water, and omitting the dried milk. I followed the directions for shaping on page 82. I actually divided the dough and made one loaf and 9 dinner rolls.

Bruce, if I could figure a way to get it over the border, I'd have sent some to you!

And actually, I guess I should say it's my second time making bread since I did make Keller's brioche a couple of weeks ago. But I've never made rolls before!

Edited February 23, 2007 by Marlene (log)

[Dianne]

Any chance of posting the recipe for the peasant pancakes? I'm trying to solve a chinese pancake mystery and this might be close...

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Sure. I will investigate the recipes section, and see what I can do.

[Ann_T]

You're a natural Marlene. Be careful. Baking bread is addictive.

Ann

[FoodMan]

Green apple risotto with homemade sausages. Click here for more info and pics.

[Toliver]

Well, as I mentioned, I haven't really perfected the sauce yet. It tastes good, but is too thin.

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What if you added some grated parmesan to the sauce to try and thicken it up?

That pizza looks amazing!

[sadistick]

....Just when I thought I had seen it all....

Green apple risotto!? This isnt some april fools joke come early is it???

[FoodMan]

....Just when I thought I had seen it all....

Green apple risotto!?  This isnt some april fools joke come early is it???

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Ah! I just noticed the link I 'placed' in my original post was not ...there. Sorry. Check it out now and follow the link to the appropriate thread for more info. And no this risotto is no joke .

[Dianne]

Last night's dinner was a simple pasta with radicchio and gorgonzola butter sauce. Very easy and very good.

[Priscilla]

Sausage and risotto, major yum, FM. I have been intrigued by the green apple risotto in the past, great to see it in living color.

Last evening, burgers made from a chuck roast that had been sent 2x through the old KA grinder along with a supplemental fist-sized piece of solid suet the counter guy was nice enough to give me when I asked, the fat not the roast. Large amount of lightly caramelized onions and gorgonzola on top; onion rolls. Virtuous cucumber spears with crunchy salt on the side. Remainder of a 2003 Duckhorn cab.

[GTO]

I'm home for the weekend, so, since my Dad just bought a brand new, epically wide and fancy TV, I played to his love of fish and made us both Haddock fillets with wholegrain mustard and parsley, wrapped in streaky bacon.

It was pretty good and I don't even really like fish. I can only just stomach Haddock and Tuna. The bacon was a Godsend however, as it means it is virtually impossible to end up with dry fish!

[racheld]

Virtuous cucumber spears

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Another adjective to add to the Eternal Cucumber lexicon.

[little ms foodie]

Elie that risotto looks awesome!!! nicely done.......