Dinner! 2007

[Emily_R]

I am so in awe of all the posts and pics here! Dinner tonight was a golden beet salad with beet greens and lusciously creamy feta, with olive oil and lemon juice:

And then green pozole, with shredded cheddar and extra cilantro on top:

Desert was a snickers ice cream bar! Yum! How do they manage to get the caramel to stay liquid in those fabulous thing? :-)

Emily

[Kim Shook]

Dinner tonight was Kill-the-grill-pan Bleu Cheese Burgers on onion rolls, tots and my Poppaws green beans (sounds better than it is - its just canned, whole green beans-unheated-with a oil and vinegar dressing on them):

Seriously, the burgers killed our grill pan. Look:

We have used it often, it is sufficiently seasoned, and I usually love cooking with cast iron. But this particular pan is a giant pain in the ass. Alton Brown recommends filling the grids with salt to make the pan easier to clean after cooking. It helps with cleaning the 'valleys', but not the 'tips'. So the pan is killed. I am going to start saving for this.

Kim

[rockdoggydog]

Some seriously great looking food tonight! Especially the stir fried beef and the green posole.

I've been reading The Whole Beast lately, and now I want to make everything in it, but for a starter just to get a feel for Fergus Henderson's style I decided to make parsley salad, no marrow, I forgot to pick some up. I served it with some bbq beer braised pork.

Salad

Pork

Dinner!

Rocky

[Marlene]

That pork looks fabulous! Can you share the recipe?

[Blether]

Charcoal-barbecued tandoori chicken

[Gastro888]

I roasted a fresh chicken for the first time last night and I was blown away by the flavor. I'll try and post pictures later tonight. I did a cross posting in Roasting a Chicken.

Edited March 28, 2007 by Gastro888 (log)

[little ms foodie]

Chufi I am seriously jealous- we are months away from the deck I think!

Rocky, damn!!! that looks awesome!

[rockdoggydog]

That pork looks fabulous!  Can you share the recipe?

←

Thanks Marlene. Pretty simple prep for a weekday night. Pork shoulder cut as country style ribs lightly coated with my own spice rub, pretty much any spice rub will do, into a cast iron pot (Ikea Le Creuset knock off, I call them Le CrIkea) with the lid on at 325F for an hour. After the hour add one pint of Guiness and about a cup of your favorite bbq sauce, mix it in, cover and back into the oven for another hour, after that hour take the cover off and back into the oven for another 45 minutes or so.

Rocky

[Marlene]

Thanks!

Edited March 28, 2007 by Marlene (log)

[Shaya]

Dinner of simple flavors tonight. I had some nice white asperges and some sweet potatoes that needed attention, so I made a small creamy soup of each.

Creamy White Asparagus Soup with Parmigiano Crisp - the kids loved the soup, not so much the cheese crisp

Sweet Potato with Star Anise and Sauteed Oyster Mushrooms - the kids were not a fan; my husband loved this one most; I really enjoyed both soups

Then we dug into a plate of my chicken bourag.

And I made my first creme brulee for dessert. Megan, whereever you are, I needed your blowtorch tonight! I put them under the broiler and they crisped up beautifully, but I wasn't crazy about the way the heat changed the texture of the custard underneath.

Vanilla Bean Creme Brulee

Edited March 29, 2007 by Shaya (log)

[Shaya]

Here is our Asian dinner from two nights ago.

Seafood Soup - I made an Asian chicken stock with lemongrass, ginger, garlic, ... added fresh shellfish, oyster mushrooms, bok choy, snow peas and my homemade egg noodles.

Shrimp Dumplings - reminds me we need to go out for dimsum again soon.

[Marlene]

In something a little different for dinner - breakfast. Omelette with Pommes Frites

The omlette had red and green diced peppers, bacon and cheddar

[-sheila mooney]

We have used it often, it is sufficiently seasoned, and I usually love cooking with cast iron. But this particular pan is a giant pain in the ass. Alton Brown recommends filling the grids with salt to make the pan easier to clean after cooking. It helps with cleaning the 'valleys', but not the 'tips'. So the pan is killed. I am going to start saving for this.

.

the anodized pan just doesn't give the satisfaction of a cast-iron grill pan, in my estimation. i treat my iron pan like a pet (since i don't have a dachshund -- or the possibility to grill outside); i only bring it out when i am willing to go thru the scrubbin' trouble (with coarse salt or steel wool). but i do love the flavour, the grill marks and the whole atmosphere (smoky!!) it provides. after cooking i scour it, dry it and put it back in its baggie. hmm... maybe i should get a life?

Edited March 29, 2007 by -sheila mooney (log)

[Marlene]

I like the Le Creuset grill pan actually. It cleans up like a dream.

[little ms foodie]

the kids loved the soup, not so much the cheese crisp

shaya I have never heard of kids liking soup and not crispy cheese!

dinner from the last few nights

Sunday Dayne picked up mussels from the farmers market and we did them up with some bacon and shallot sauce. served with baguette and salad also from said market

then last night we had fondue with baguette and french country ham. cornichons on the side. rhone wine in the glass

tonight a recipe from Mario- ricotta gnocchi with spicy sausage sauce and a green salad. yum!

[rockdoggydog]

Shaya that all looks wonderful!

Nice frites Marlene! They look very nice and crispy.

Wendy, I'll be right over for leftovers!

Dinner tonight:

Happy National Food on a Stick Day! Fired up the grill for the first time this year (it's not too cold Wendy) and made yakitori, shrimp, corn, sausages, and corn dogs with Methow Valley Brewing Company Vienna Style Lager.

Grilling

Rocky

[Sararwelch]

Last night was marinated tri tip with roasted green onions and mushrooms. It was very good, I served it with steamed rice.

[ludja]

ludja what a wonderful French feast! Thanks for reminding me that I still have the salmon rillettes on my wishlist. And the gateau basque looks wonderful.

...

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Thanks Chufi! It was a nice birthday celebration, even more fun and with more courses because we split the cooking among the four of us! Looking through others comments ahead of time on "The Cooking of Southwest France" thread also really helped.

First balconey dinner... yeah!

***

That Batalli ricotta gnocchi with sausage sauce looks and sounds amazing, ms foodie!

All the posole talk, including now the green posole, is making my mouth water as well.

[little ms foodie]

Happy National Food on a Stick Day!

How come we didn't know that??? dayne will be disappointed- he loves food on sticks!

[Chufi]

Nobody needs to be jealous anymore, because today in Amsterdam it's grey and damp, so it's back to the kitchentable for dinner.

I'm pretty sure I had Shaya's picture of that bowl of soup with sauteed oystermushrooms somewhere in my unconscious when I went shopping today, because I bought oystermushrooms, which I never do!

Ostrich steak with oyster mushrooms, shallots and bacon

Pea & chive mash

[David Ross]

Sorry, but I need some help with instructions on how to post a great photo of a halibut dish I did. Although I know food and cooking, be patient with me, I'm a rookie with computers and pasting in photos. Can someone give me some "pasting in a food photo into a reply for computer dummies" info for me?

[Toliver]

Can someone give me some "pasting in a food photo into a reply for computer dummies" info for me?

←

Here's a how-to for ImageGullet:

"ImageGullet 2.0, a new way to manage images"

See Lesson 2 for how to upload images.

[Marlene]

First burger grilled outdoors for this season (yes that's plastic cheese. Sometimes it just works, ya know?)

Served with panko coated onion rings

[GTO]

Jesus, Marlene! If you don't send someone into shock with your burger first, you'll surely do them an injury with those onion rings, so crispy! They look like fried crystals.

[Marlene]

The onion rings are great for two reasons. One I love things crusted in panko. Two, I can (I didn't this time) deep fry these ahead of time, and if I put them in a 350 oven for 10 minutes when I'm ready to serve, the crispyness comes right back.