Dinner! 2007

[Daniel]

Oh my g-d.. You guys are about to hit a million.. Congratulations on all the hard work and wonderful dinners.. How cool is that.. What happens at a million, some Y2K type stuff?

Edited March 7, 2007 by Daniel (log)

[little ms foodie]

Oh my g-d.. You guys are about to hit a million.. Congratulations on all the hard work and wonderful dinners.. How cool is that.. What happens at a million, some Y2K type stuff?

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Daniel, where have you been hiding???

[fendi_pilot]

Dinner last night -

baked tilapia over a bed of daikon with a mint mirin sauce, topped with sesame seeds and sea beans - served with beets and sweet pea sprouts.

tonight -

pulled pork w/ chili, plum, grapefruit

daikon, fingerling mash w/ white truffle oil

glazed carrot and curry fennel soup

Edited March 7, 2007 by fendi_pilot (log)

[hathor]

Gorgeous pizzas!! That post about bubbles cracked me up...where else would you find rhapsodies about pizza bubbles??

Nice scallops Wendy! 65F...wow! It's freezing in New York!

Lunch was some angel hair pasta with bottarga (pressed, preserved tuna roe)

Dinner: pan roasted trout with a tangerine/almond beurre blanc sauce.

[Blether]

Knock knock ! Can anyone join in ? You guys are all making such great stuff. I'm impressed. And taking good pictures of it, too. I need to practise my photography (yes, all right, and the cooking ).

A couple of weeks ago I put together, off the cuff, a take on good ol' pork & cabbage when it was feeling cold again. I liked it so much I thought I'd do it again. Mostly I hate doing things the second time, it's always when they turn out worst, but I was quite happy this time.

So, Pot roast pork and cabbage with wine -

My guests generously brought along a strawberry custard tart from Takashimaya, to which my photo doesn't do justice -

- and I tried to fob off some of my home-made (Scottish) tablet on them -

- to accompany the coffee.

[ludja]

Oh my g-d.. You guys are about to hit a million.. Congratulations on all the hard work and wonderful dinners.. How cool is that.. What happens at a million, some Y2K type stuff?

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Daniel, where have you been hiding???

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Daniel's generous and inspirational participation in this thread and others is missed!

[jayhay]

Have you stopped cooking Daniel? I've missed you too!

[Chufi]

Knock knock !  Can anyone join in ? 

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Yes, anyone can join in, as long as you cook & eat dinner! Welcome!

Great looking pot roast.

[GTO]

Blether: You're not fobbing anyone off with that, it looks like textbook fudge to me, I'll bet the texture is awesome.

Tonight I tried again with some extremely temperamental Linguini I bought last weekend. It caught me completely off guard the first time, since even though it is INCREDIBLY delicate, it's dried pasta, so I thought it would take a a minute. It took literally 10 seconds.

[The Blissful Glutton]

I baked sourdough bread yesterday, and made a couple of smaller baguettes so I could make french dip sandwiches using the leftover prime rib from the night before.  Served homemade warm potato chips on the side.

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That has to be the best-looking sandwich I have seen in a long time. The bread and chips look fabulous too. Great job.

[The Blissful Glutton]

I can't remember who made them, but someone made some amazing looking cinnamon rolls a while back. Whoever you are, could you share the recipe? PM me if your prefer. I cannot get them out of my head. Thanks in advance.

Edited March 7, 2007 by The Blissful Glutton (log)

[Daniel]

Word word.. The dinner thread hit a million?? I think thats pretty amazing. Thats a million times people have shared the things they made for their family and the special people and times in their lives.. Such great memories we have saved forever.

[Domestic Goddess]

Knock knock !  Can anyone join in ?  You guys are all making such great stuff.  I'm impressed.  And taking good pictures of it, too.  I need to practise my photography (yes, all right, and the cooking  ).

A couple of weeks ago I put together, off the cuff, a take on good ol' pork & cabbage when it was feeling cold again.  I liked it so much I thought I'd do it again.  Mostly I hate doing things the second time, it's always when they turn out worst, but I was quite happy this time.

So, Pot roast pork and cabbage with wine -

- to accompany the coffee.

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This looks amazing Blether! Can you generously share/PM the recipe? I got a pork slab waiting to be roasted in my freezer now.

[Marlene]

I can't remember who made them, but someone made some amazing looking cinnamon rolls a while back. Whoever you are, could you share the recipe? PM me if your prefer. I cannot get them out of my head. Thanks in advance.

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They were probably Ann's. Mine weren't that spectacular.

[Marlene]

Word word.. The dinner thread hit a million?? I think thats pretty amazing. Thats a million times people have shared the things they made for their family and the special people and times in their lives..  Such great memories we have saved forever.

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Actually, that's a million views, not posts. Still impressive though

[Gruzia]

PLaying catch-up with food from weekend and the week:

mmmmm...skillet potatoes, quick, easy and hot!

A riff on Alton Brown's Shrimp Scampi...the tomatoes add a great fresh touch

buckwheat stir-fry with pineapple

spinach, plantain mash, and green garbanzos with olive oil, sea salt and pepper

Yet another Alton Brown dish...shallots, garlic and chicken in olive oil - really easy and makes the chicken sooooo tender

spinach and quinoa made with tomato paste, boullion cubes and pickled jalapenos - much better than it sounds

[Marlene]

Penne a la Vodka and of course, biscuits.

[CharlotteM]

spinach, plantain mash, and green garbanzos with olive oil, sea salt and pepper

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Green garbanzos! I've never seen these before. They're so pretty...I thought they were large peas till I read your description. Are they fresh garbanzos? or a green variety? Where do you purchase such things? Inquiring minds want to know, please...

Thanks!

[percyn]

Got a great looking Ribeye and Hanger from Wells, based on the results of a recent steak tasting.

Decided to make the hanger today, with some kicked up McDonald's fries.

After a quick sear

The Onglet with McDonald's fries on the left tossed in garlic salt and on the right tossed in a nori based sushi rice topping - it sounds odd, but tastes great.

[C. sapidus]

Daniel: Where ya been, man?

Blether: Welcome to Dinner! I look forward to seeing more of your cooking.

Marlene: You have been busy in the kitchen. Beautiful biscuits!

We made shrimp two ways: Millie Chan’s chili shrimp (left); and shrimp with garlic sauce (right); both from Breath of a Wok. Chili bean sauce, ginger, chilies, and scallions gave the chile shrimp a particularly nice flavor. Mrs. C. made basmati rice and roasted asparagus with lime juice.

Edited 'cuz sometimes I don't talk good.

Edited March 8, 2007 by C. sapidus (log)

[snowangel]

Last night, we had Potstickers:

(Although the topic I linked to is titled steamed dumplings, it is a pretty exhaustive topic on all manner of dumplings, be they steamed, boiled or potstickered).

And, tonight,

Liver and onions!

[snowangel]

We made shrimp two ways: Millie Chan’s chili shrimp (left); and shrimp with garlic sauce (right); both from Breath of a Wok. Chili bean sauce, ginger, chilies, and scallions gave the chile shrimp a particularly nice flavor. Mrs. C. made basmati rice and roasted asparagus with lime juice.

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Bruce, more about the differences between the two recipes, please! Seems to me I need to dig that book out from under the bed (a nightmare of cookbooks).

[Kim Shook]

Daniel - I'm glad to see you, too! You and your lovely meals have been missed!

Judith - the trout is gorgeous! Drooling, here!

Marlene - thank you for the 1 millions clarification. I read it as posts and thought my computer was broken ! (And those biscuits )

Gruzia - beautiful shrimp! I love that recipe and like the idea of adding tomatoes!

Susan - I am finally convinced. I am going to make potstickers as a family project when my 'baby' comes home from college this spring! I figure the three of us can make a few billion. They are just inspiring! Also, I think I said this to someone before, but no one in my house eats liver, so I want to have dinner at your house!!

Dinner tonight was Doddie's Ham and 'Crab' Salad on a croissant (and pretzels & carrots just to fill up the empty space). Thanks for the recipe, Doddie - even Mr. Kim liked it and he's not a 'Krab' fan!:

[C. sapidus]

Bruce, more about the differences between the two recipes, please!  Seems to me I need to dig that book out from under the bed (a nightmare of cookbooks).

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Susan: Each shrimp dish spent about four minutes in the wok. I made the shrimp with garlic sauce for younger son – it had no heat, but the chicken broth, rice wine, soy sauce, sugar, white pepper, garlic, ginger, and scallions gave it a pleasant flavor. The sauce for the chile shrimp had a nice mix of hot, salty, and aromatic, with a meaty fullness from the chile bean sauce (toban djan) and just enough sugar to round out the flavor. You can probably guess which one I liked best.

Quote from Mrs. C while “deveining”: “Boy, some of these shrimp are really full of sh*t.”

By the way, your potstickers are things of beauty.

Edit: verb-noun agreement. Yeesh!

Edited March 8, 2007 by C. sapidus (log)

[little ms foodie]

The Onglet with McDonald's fries on the left tossed in garlic salt and on the right tossed in a nori based sushi rice topping - it sounds odd, but tastes great.

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yum!!! percyn that looks right up my ally! I don't even think I can get hanger/onglet here- did you just ask your butcher for the cut or what????

tonight we made chefbradley's potato chedder soup- it's a winner!!!

gin gin mules before and some cotes du rhone in the glass with

homemade banana icecream for dessert!