Dinner! 2007

[Domestic Goddess]

Ann - thank you! Great minds think alike. Hubby made sandwiches like what you prescribed, I made mine with lettuce, onions and a smear of mayo. The rest of the roast was reincarnated into

BEEF STEW

Dessert was sinful chocolate cupcakes...

[lambfries]

Had a few days off between jobs this past week so I did some cooking at home which I rarley do.

Kurobuta porkchops in a quick brine with some nice locally grown organic veggies of roasted sweet potato fingerlings, swiss chard cooked in a cast iron pan with pork drippings, apple-onion compote, and stone ground mustard sauce:

Made some rabbit the next day. I braised the legs and frenched the racks then pan roasted them with the saddle, homemade gnocchi, baby carrots and some sauteed greens from a local farm:

[The Blissful Glutton]

Looks great!

[LoveToEatATL]

Jason, those pizzas look fantastic!! I love deep dish, so I will try that recipe!

And Miss Domestic Goddess....those cupcakes! WOW!

[insomniac]

lambfries, all I can say is DROOOOOL.....love rabbit, must get my ass into gear and get some as the little critters are everywhere and the local poacher (oops I mean gamekeeper ) delivers our morning paper

[The Blissful Glutton]

I am visiting my folks and they requested some lamb. I had been itching to do a whole bone-in leg. I covered the leg with softened butter and put some rosemary and garlic in some slits I had placed all over the leg. I roasted it on high for 30 minutes then added some sliced potatoes, onions, and fresh chicken stock to the pan before placing it back in the oven. It could have used half the stock so they would have gotten a bit more crisp. They were still delicious and full of lamby goodness. Bought some hydroponic arugula and made a nice little salad on the side.

[laurelm]

Laurel, I don't really follow a recipe. I do the same thing using Lamb Shoulder and lamb shanks. Just brown the meat, and then season with lots of garlic, lemon zest, oregano, olive oil and fresh squeezed lemon, salt and pepper and a little chicken broth. Cover and cook in the oven at about 350 to 375°F until the meat is almost tender and add some potatoes and continue cooking until the potatoes are done. I usually squeeze a little more lemon over it before serving.

Thank you so much, will have to try this soon!

[the g-man]

lambfries, those roasted meats look great. Can I ask what may be a dumb question - what is a "kurobuta" porkchop?

[jmolinari]

kurobota is a breed of pig.

[the g-man]

^ Thanks.

[Dianne]

The picture is rather ugly, but the dish was delicious. We had stone ground speckled grits and sausage (with a salad) for dinner. I used Paula Wolfort's technique for oven cooked polenta from Slow Med. Cooking for the grits and this was an easy and terrific method The grits took a little longer in the oven to get to the texture I wanted, and I added a little liquid when I stirred after 1 hour and 10 minutes, but this is going to be my method of choice for real grits from now on.

[Marlene]

Lovely, Dianne! I suppose I'll have to try making grits one of these days.

Tonight's dinner was prime rib, roast potatoes, yorkies and gravy. It was supposed to be last night's dinner, but my mother's funeral services ran late, then people came back to the house, and I just wasn't up to cooking. Thus, my family gets a Sunday night dinner on a Monday night instead.

This btw, is an end slice. I can pretty consistently get the ends to come out med rare.

Looks like it could be a snow day here tomorrow, which may mean experimenting with some beef pot pies.

Edited February 13, 2007 by Marlene (log)

[Sony]

Marlene, your "Sunday dinner on Monday" meal looks wonderful. The meat looks nicely cooked- lots o' pink, beautifully browned on the outside.

My condolences on the loss of your mother. Hope you find nourishment in time with your (well- fed) family and good food.

[Marlene]

Thanks! Even though it was a smaller roast than I normally cook, it did get nice and crispy on the outside

[purplewiz]

This btw, is an end slice.  I can pretty consistently get the ends to come out med rare.

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Forgive me while I lick my screen.... It all looks SO good.

Marcia.

[LindaK]

The picture is rather ugly, but the dish was delicious. We had stone ground speckled grits and sausage (with a salad) for dinner. I used Paula Wolfort's technique for oven cooked polenta from Slow Med. Cooking for the grits and this was an easy and terrific method The grits took a little longer in the oven to get to the texture I wanted, and I added a little liquid when I stirred after 1 hour and 10 minutes, but this is going to be my method of choice for real grits from now on.

Mine too. I'm so glad I tried the recipe, it made the best polenta I've ever had. Dianne, not sure if you would share my warning: it looked like a mess until near the end of the cooking, then somehow miraculously came together.

[Kim Shook]

The picture is rather ugly, but the dish was delicious. We had stone ground speckled grits and sausage (with a salad) for dinner. I used Paula Wolfort's technique for oven cooked polenta from Slow Med. Cooking for the grits and this was an easy and terrific method The grits took a little longer in the oven to get to the texture I wanted, and I added a little liquid when I stirred after 1 hour and 10 minutes, but this is going to be my method of choice for real grits from now on.

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Dianne - that looks wonderful! What kind of sausage is that? Kim

[little ms foodie]

tonight was fried chicken, roasted garlic mashed potatoes, citrus green beans and a salad of fennel, apple and blue cheese

[Dianne]

Dianne - that looks wonderful!  What kind of sausage is that?  Kim

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Oh boy, that's a good question. There are 2 kinds of sausage and they both came from the farmer's market last summer. The longer one is a garlic sausage and the shorter one is a bratwurst.

And LindaK, I certainly do endorse your warning.

[Ann_T]

Marlene Your Prime Ribs are always perfectly cooked.

Wendy Thanks to you I have a craving for Fried Chicken. That looks delicious.

I baked sourdough bread yesterday (no commercial yeast). Started the dough on Sunday evening with a biga and baked it yesterday. Used a small piece to make Moe a little pizza for lunch.

Dinner was a bastardized version of a Cassoulet.

[Priscilla]

Last night, TV Dinner. Chicken thigh meat marinated in ginger, a little garlic, mirin, a little soy, tossed in cornstarch, deep fried. Thai sweet chili sauce for dipping. Coconut jasmine rice. Broccoli w/mayonnaise. Sake. 3 eps of Ricky Gervais' new-to-DVD show, Extras. Very very very funny, with bonus Love Gifts for EastEnders watchers.

[Live It Up]

tonight was fried chicken, roasted garlic mashed potatoes, citrus green beans and a salad of fennel, apple and blue cheese

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I had fried chicken and mashed potatoes for dinner last night as well, with some kale on the side. Mine didn't look anywhere near as good as yours, though. Do you use buttermilk? I was VERY disappointed in my fried chicken and I think I need to try again soon.

[hathor]

I KNOW BETTER! I caught up on this thread while I was hungry. Now I want: steak, cucumbers, goat shanks, lamb shanks, just about anybody's shanks will do!!

I say that we declare February to be "Meat Month"! What fabulous looking meat. Even some bunny....mmmmm.

Its started to snow, (finally!!), so I haven't spent much time at the computer, but we aren't starving.

The other night it was a roasted, stuffed tomato salad. Tomatoes were stuffed with garlic, herbs and parmigiano cheese. Served warm on the salad. And a veal chop on a bed of sauted artichoke hearts with port and some cream.

Then we had some smoked chili crusted steak, on another night

Thanks god we are skiing off all this meat!

And just because it looks so beautiful right now, here is a view out my window, right around sunset.

Marlene, my condolences to you on your loss, and a warm hug.

Shaya: feeling better?? Hope so!

Now, I'm gonna go eat something. Anything....I'm starving!!

[C. sapidus]

Marlene: Deepest condolences on the loss of your mother.

Tonight’s dinner: chicken and ginger in caramel sauce (ga kho gung) from Into the Vietnamese Kitchen. More information here (click). Stir-fried baby bok choy, coconut rice, and the usual cukes on the side.

For the bok choy, I separated the leaves, cut the thick leaf bottoms from the more delicate tops, stir-fried the thick parts with garlic and chilies, and then added the leaf tops towards the end. The sauce was a mixture of Shaoxing rice wine, fermented bean paste, and fish sauce.

[Marlene]

Thanks everyone. Today was a good day to stay inside and cook, so I decided to try making individual beef pot pies.