Dinner! 2007

[Jmahl]

It's my husband's birthday tomorrow and in the tradition of this household, we try to stretch out the celebrations as much as possible. So yesterday was a simple familydinner, not very glamorous but all the food items were requested by my husband so what can you do 

started with zucchini pancakes with smoked salmon and creme fraiche

Lemon & thyme meatballs in onion gravy. We had these over polenta, with brussel sprouts. I also made this mushroom pasta gratin because I suspected that our parents would not like polenta (I was right).

dessert was warm pineapple upside down cake with caramel icecream.

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Chufi -- I knew that you would not let us down --beautiful food.

Your husband must be a very fortunate man.

Regards from Texas,

Jmahl

[little ms foodie]

tonight we started with Katie Loeb's provencial martini

then we grill panned some marinated albacore and served it on yellow rice with avacado and a mango salsa

Edited February 19, 2007 by little ms foodie (log)

[lucylou95816]

chef bradley, those meatballs are beautiful...LMF, your avocado on that fish looks so provacative and delicious. I too am really loving your cocktail before dinner, what a fun idea!

[logicalmind]

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.

[Forest]

Forest

Potato cheddar bacon soup is one of my favorites but I am sure inquiring minds will want to know where did you find cheddar cheese?

tracey

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Yes...it's a bit difficult to find it here. I get it at Monoprix or I have people bring it to me when they come from the states or UK. The one I get at the Monoprix isn't the best, so I think next time I try the soup I might experiment with something different that I can get more easily and better here!

logicalmind: lambstew - yum! (I'm a big fan of stew!)

Chef Bradley & Jmahl: After your pics, I'm definitely going to make meatballs sometime this week!!

[GTO]

My internet has been down call weekend again but wow, there's a lot of meat going on - I love it.

[Forest]

started with zucchini pancakes with smoked salmon and creme fraiche

Chufi: your entire dinner looks yummy, but I'm really liking the look of the zucchini pancakes with smoked salmon and creme fraiche. I've had a recipe for broccoli pancakes sitting in my "to try" stack for awhile, but just wasn't sure what I was going to do with them....until now!

Did you do anything particular or just top yours with salmon and creme fraiche? Did you serve chilled or at room temp? Might be nice to mix a little citrus or something in with the creme fraiche....what do you think?

[percyn]

percyn you are the king of steak! do you like the strip or the ribeye better?

Wendy, I liked the ribeye better because of the better marbeling. The texture was almost as tender as duck breast.

Percy, your meal looks wonderful.  But sheesh! you forgot to add the most important detail: where did your steaks come from? 

Andrew, didn't have any lobels in the freezer, so these were from Wegmans (still waiting for my other steaks)

[Chufi]

Chufi:  your entire dinner looks yummy, but I'm really liking the look of the zucchini pancakes with smoked salmon and creme fraiche.  I've had a recipe for broccoli pancakes sitting in my "to try" stack for awhile, but just wasn't sure what I was going to do with them....until now! 

Did you do anything particular or just top yours with salmon and creme fraiche?  Did you serve chilled or at room temp?  Might be nice to mix a little citrus or something in with the creme fraiche....what do you think?

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thanks Forest! The pancakes came fresh out of the frying pan, but by the time I had fried them all, they were all lukewarm and not hot anymore.

Yes, you could certainly do something with the creme fraiche - add some lemon, or herbs maybe (I had dill in the pancakes, but tarragon would be nice as well).

[The Hersch]

tonight we started with Tarleton's Resurrection

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What are the ingredients in that cocktail?

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See my post here about it. I currently have no idea where I got the recipe, but it's really good. The two different cherry liqueurs play off of each other nicely.

And see my post here taking credit. I'm so pleased that someone has made my cocktail and actually likes it!

[Marlene]

Just french onion soup and crusty bread tonight.

I make and use an onion confit which gives the broth a very dark look and is incredibly rich.

[C. sapidus]

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Marlene: That looks incredible!

For dinner tonight, Mrs. C roasted pork loin stuffed with dried apricots and coated with a mustard-panko-herb mixture. The pork loin was very tender and flavorful. She also baked potatoes (no picture). I made the side dishes: Napa cabbage soup with dried shrimp, and Sichuan dry-fried green beans. The boys love this soup – six cups of broth and nearly a whole head of Napa cabbage disappeared. The beans were a bit salty, but tasted great in the soup.

For dessert, Mrs. C served vanilla ice cream topped with baked pineapples and a brown sugar, rum, vanilla, and pineapple juice syrup.

Edited to fix picture.

Edited February 20, 2007 by C. sapidus (log)

[Marlene]

Thanks Bruce, but everytime I see one of your dinner posts I think, "I'd like to be able to cook like that!"

[Restorer]

Thanks Bruce, but everytime I see one of your dinner posts I think, "I'd like to be able to cook like that!"

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I think the same thing, and I'm sure many others do as well. And we know it's not by lack of skill or desire that we aren't able to cook like that - not all of us have the equipment! I would love a proper burner for my wok, and a ventilation system to go with it.

[C. sapidus]

Thanks Bruce, but everytime I see one of your dinner posts I think, "I'd like to be able to cook like that!"

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Thank you Marlene, but you are way too kind (and way too modest).

[Marlene]

I think it's because I cook mostly "north american", fairly predicable. Very little asian, thai etc. For the first time in 18 months I seem to have some time on my hands now though, so maybe it would be a good time to explore some different ways of cooking!

[little ms foodie]

we made Thai chicken stew with potato and chive dumplings but used duck stock instead of chicken- it was fantastic!!

[purplewiz]

started with zucchini pancakes with smoked salmon and creme fraiche

Chufi: your entire dinner looks yummy, but I'm really liking the look of the zucchini pancakes with smoked salmon and creme fraiche. I've had a recipe for broccoli pancakes sitting in my "to try" stack for awhile, but just wasn't sure what I was going to do with them....until now!

Did you do anything particular or just top yours with salmon and creme fraiche? Did you serve chilled or at room temp? Might be nice to mix a little citrus or something in with the creme fraiche....what do you think?

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I often serve thick stews over zucchini pancakes/zucchini fritters. I find they work quite well as a base for something highly flavored. (Then again, I'd eat them plain. I love them!)

Marcia.

[Domestic Goddess]

Last night's supper was something homey and down-right comforting.

Beef with Mushroom stew

Dessert was bananana muffins.

With dark choco chips...

And without! (for hubby)

Edited February 20, 2007 by Domestic Goddess (log)

[Ann_T]

lucylou Your steakhouse meal looks delicious, from start to finish.

Wendy Thanks for linking to the recipe. Looks sooo good.

Marlene I would love a bowl of your French Onion Soup. The broth looks so dark and rich.

I'm another fan of Bruce. I put a request in at the library today for the Into the Vietnamese Kitchen cookbook.

Moe wanted Chicken Souvlaki again. Along with rice and salad we also had Greek Roasted potatoes and a tzatziki sauce.

Today was a baking day. Four Sourdough Ciabatta and three loaves of sourdough French.

[C. sapidus]

I'm another fan of Bruce.  I put a request in at the library today for the Into the Vietnamese Kitchen cookbook.

Ann_T: Thank you! If you put it that way, I guess I am a fan of Ann. I hope you enjoy Into the Vietnamese Kitchen.

Moe wanted Chicken Souvlaki again.  Along with rice and salad we also had Greek Roasted potatoes and a tzatziki sauce.

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I certainly don’t blame Moe for requesting chicken souvlaki again – it looks absolutely scrumptious, all crisped and spice-flecked (and the perfectly browned, hole-y sourdough too, of course).

[Dianne]

Last night's dinner was chicken and peppers with black bean sauce on pan fried noodles.

And a salad, not pictured.

[The Blissful Glutton]

Sunday dinner: roasted baby rutabagas, sweet potatoes, and brussel sprouts with pan-cooked kobe culotte. Creme fraiche, horseradish, and chive sauce. (the bf made this--I can only take credit for buying the products and making the sauce):

Last night: Shrimp and grits with roasted mushrooms (all my doing):

Edited February 20, 2007 by The Blissful Glutton (log)

[Kim Shook]

Marlene – that is some beautiful Onion Soup!

Bruce – the baked pineapple looks divine! How many points is THAT??

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?

Dinner tonight was Tomato Canapés & Rioja:

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

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

[C. sapidus]

Bruce – the baked pineapple looks divine!  How many points is THAT??

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Kim: Great to see you back in the kitchen! Mrs. C skipped the ice cream, and had a very moderate amount of the pineapple.