Dinner! 2007

[Shelby]

Marvelous looking burgers, Shelby.

Did you catch the name of the mustard seeded cheese? It looks like Y-Fenni, a Welsh cheese with mustard seeds in it.

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Eskay thank you so much! I really appreciate you!

GTO Dang, I wish I would have. I will look this week when I go get groceries. Our local Dillons store has a surprisingly nice selection of cheeses and they always have this mustard kind.

[C. sapidus]

The boys planned and made dinner tonight (with help from Mrs. C). After a few traumas, one of which required steri-strips, we had beef fillet kebabs with grilled fruits and veggies - mushrooms, red bell peppers, onions, and apples.

For dessert, younger son melted dark and light chocolate chips in the microwave, into which we dipped Granny Smith apple slices. Yum. Da boyz done good.

[Ce'nedra]

This one is my favorite! My birthday dinner cooked for me by my fiance. Rainbow colored homemade pasta, lots of seafood (littlenecks, shrimp, scallops, chunks of salmon and tilapia), with a fish veloute and a basil cream sauce.  I really like sauce. 

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I can see why he's your fiance

[Ce'nedra]

This is actually a past dinner and it's also not my own cooking (doh!) but I just had to post this: my mum made a really delicious, warming Fish Congee the night before my sister left for o'seas (because congee is one of her's -and mine- favourite meal of all time)

Edited October 1, 2007 by Ce'nedra (log)

[Domestic Goddess]

That congee looks so comforting, Ce'nedra.

Dinner last night was courtesy of Ky Hubby. He fixed his famous tender, juicy Fried Chicken.

For dessert, I made one of my snacks/dessert... Boiled Peanuts.

The peanuts I bought was freshly harvested and it took a while (and lotsa water) to get them thoroughly rinsed.

My peanuts boiling in the salty water.

They were heavenly!

[MiFi]

Grilled Cibola Farms Italian Sausage w/White Beans

Local Heirloom tomato salad (days are numbered)

Ribollita

[monavano]

Domestic Godess, that chicken looks finger licking good. Oh my!

MiFi, I've got to try the Cibola sausage and beans. I'll hit them up at my nearby farmers market on Friday. And, I'm addicted to their "slim jims".

[tastykimmie]

Garden fresh green beans, picked, shucked and cooked all in one day.

A wonderful, sauted tilapia(seasoned with mccormick fajita seasoning) and a buttery baked tater!!!

Edited October 1, 2007 by tastykimmie (log)

[little ms foodie]

Grilled Cibola Farms Italian Sausage w/White Beans

Local Heirloom tomato salad (days are numbered)

Ribollita

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yum!! that looks like a wonderful meal!

[Marlene]

Last night was "Bouchon" cookbooks French Onion Soup

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Wendy, which cheese did you use for this? I'm in the middle of the lengthy process of carmelizing the onions for this soup!

[little ms foodie]

Last night was "Bouchon" cookbooks French Onion Soup

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Wendy, which cheese did you use for this? I'm in the middle of the lengthy process of carmelizing the onions for this soup!

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I used Comte

[rooftop1000]

Here is yesterday birthday dinner for my daughter

Beef ribs

pulled pork butt

eggplant parm

baked ziti

tossed salad with balsamic dressing

cole slaw

macaroni salad

soft rolls and garlic bread

my plate

and cake

tracey

Edited October 1, 2007 by rooftop1000 (log)

[Bella S.F.]

MiFi,

Where did you get those gorgeous sausages! You sure cooked them up to a wonderful color. You can taste the crispness of the skin just by looking at them.

Ribollita. We discovered that the first time we went to Tuscany. I liked it so much that I ordered it everywhere we went, even though it was June and on its way to being really hot. Every time I make it, I use a different recipe, because I haven't quite captured what I remember from Italy. The soups have all been very good, but I am still searching which is a lot of fun. What recipe did you use for your version of ribollita?

I now need to find sometihing to munch on. This thread is dangerous to look at right before a meal. Actually, it is pretty dangerous any time of the day. Grumbing stomach... mouth watering...

[Bella S.F.]

Forgot to mention...

rooftop 1ooo, would you like to adopt another daughter?

[Marlene]

Thanks Wendy!

[monavano]

Moroccan lamb meatballs with a spiced tomato-yogurt sauce.

[yunnermeier]

I've been missing my time in Japan the last few days so have been dabbling with Japanese home cooking. Easy and delicious

Gyudon

Oyakodonburi

[Domestic Goddess]

Inspired by the comforting images of previous congee dinners, I made a huge pot of Arroz Caldo (Spanish for Chicken Rice Porridge). Rice porridge, also know as lugaw (Filipino), jook (korean), congee (chinese), etc ranks as a top comfprt food that actually makes a sick stomach feel better. It de-clogs a stuffy nose, makes one sweat one's fever away, and drives away the chill in one's bones in a cold rainy, day.

My pot of Arroz Caldo.

[milgwimper]

Inspired by the comforting images of previous congee dinners, I made a huge pot of Arroz Caldo (Spanish for Chicken Rice Porridge). Rice porridge, also know as lugaw (Filipino), jook (korean), congee (chinese), etc ranks as a top comfprt food that actually makes a sick stomach feel better. It de-clogs a stuffy nose, makes one sweat one's fever away, and drives away the chill in one's bones in a cold rainy, day.

My pot of Arroz Caldo.

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Ahhh It just looks so good!! Between your Arroz Caldo and Congee from Ce'nedra I am tempted to make some myself, but I promised DH we would have some type of pork tacos...Hmmmm

[rooftop1000]

Make extra pork to serve on congee tomorrow

T

[David Ross]

Thanks Brenda! mmmm....crab!!

Last night we started with skordalia with spinach added

then we made turkish spiced lamb "pizzas" and caprese. the caprese used on of the largest heirloom tomatoes I have ever seen! 

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I've been craving some of those spicy lamb pizzas ever since you posted this delicious set of photos Can we have the recipe for the spicy lamb mixture and the skordalia??

[MiFi]

MiFi,

  Where did you get those gorgeous sausages! You sure cooked them up to a wonderful color. You can taste the crispness of the skin just by looking at them.

  Ribollita. We discovered that the first time we went to Tuscany.  I liked it so much that I ordered it everywhere we went, even though it was June and on its way to being really hot. Every time I make it, I use a different recipe, because I haven't quite captured what I remember from Italy. The soups have all been very good, but I am still searching which is a lot of fun. What recipe did you use for your version of ribollita?

  I now need to find sometihing to munch on. This thread is dangerous to look at  right before a meal. Actually, it is pretty dangerous any time of the day. Grumbing stomach... mouth watering...

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Those are local, pasture raised pork sausages from Cibola farms, and they are fantastic. The Ribollita recipe is a conglomeration for me these days - a good way to use up leftover homemade bread and fall ingredients. I tend to base it off of the first recipe I used years ago from the Union Square Cookbook. Good pancetta, good quality stale bread (I use up to 4 or 5 days old - again you couldn't do that with commercial bread), and a good slick fruity olive oil and a handful of pecorino make the difference. Cheers.

[nonblonde007]

MiFi, those sausages and the tomatoes are fabulous looking!

Bruce, the boys did you good! Be proud!

Fall veggie and shank soup. Hearty and satisfying.

Followed by warm apple crisp smothered with heavy cream.......yuuuummmm!

Edited October 2, 2007 by nonblonde007 (log)

[Kouign Aman]

Fall veggie and shank soup.  Hearty and satisfying.

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That delicious soup looks inspired by the Pot au Feu topic. Was the cauliflower in from the beginning or a late addition? I'm curious about cruciferous vegetables in a long slow cooking application.

[nonblonde007]

Michelle, as a matter of fact, the soup Is from the Pot au Feu cook-off! This was meal #5 from that big ol pot. I realy don't care for cauliflower if overcooked, I added that, some fresh carrots, tomatoes and the turnip for about the last half hour of cooking when making this soup, not in the original pot. and Thank you.