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Dinner! 2011


ChrisTaylor
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David – gorgeous short ribs. I gazed at them in the store this weekend, but remembered all of the meat and poultry waiting for me in the freezer and resisted. But if I’d seen your picture before I went shopping, I think those ribs would have come home with me!

Bruce – yes to the rice! Since discovering that I can eat (small portions) it after all, I am having a rice fest as often as possible!

dcarch – those meatballs looks fantastic. I’ve been noticing meatballs all over the place on the different sites that I frequent – must be meatball season!

Ann – my favorite kind of pizza. That crust looks perfect!

Rico – thank you – that is a wonderful compliment coming from a Texan! But I have to confess that the jalapenos are on Mr. Kim’s tacos – he is the ‘never too hot for me’ guy. I am a big sissy – mild salsa is my speed! Lobster roll sliders :wub::wub::wub: !!! They look fabulous!

Dinner tonight ended up being a rather monochromatic meal:

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Chicken with creamy pesto sauce and egg noodles, sautéed artichoke hearts and bleu cheese and black pepper bread. The sauce for the chicken was made with the new Philadelphia cream for cooking. We liked it a lot – not quite as tangy as cream cheese, but very thick and rich tasting. Not terribly gourmet, but good and fast for a weeknight dinner.

Edited by Kim Shook (log)
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Waaay too many lovely meals, so let me just invite myself to each of your homes for dinner . . .

RareRO, I sent you a PM on the bhaji. Hope you like it!

Chicken vindaloo, from The Indian Spice Kitchen. Browned potatoes, onions, cloves, black peppercorns, cardamom, and slit green chiles, simmered with a paste of garlic, ginger, cumin, coriander, turmeric, cinnamon, and rehydrated red chiles, finished with vinegar and balanced with a touch of sugar. Even though it was quite spicy, the boys scarfed everything down in no time.

Served with leftover mushroom rice and a green salad.

395719698.jpg

Edited by C. sapidus (log)
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Dinner tonight ended up being a rather monochromatic meal:

med_gallery_3331_114_186682.jpg

Chicken with creamy pesto sauce and egg noodles, sautéed artichoke hearts and bleu cheese and black pepper bread. The sauce for the chicken was made with the new Philadelphia cream for cooking. We liked it a lot – not quite as tangy as cream cheese, but very thick and rich tasting. Not terribly gourmet, but good and fast for a weeknight dinner.

Artichoke hearts ala Sydney Opera House! COOL!

"Commit random acts of senseless kindness"

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Honkman - that's a dinner after my own heart, chard and pinenuts go so well together.

Dinner chez moi was roasted butternut squash, with cranberries, walnuts, rocket and apple cider vinaigrette, adapted slightly from this recipe.

'Garnished' with a sliced steak, cooked sous vide and finished on a screaming hot grill.

2011-03-15 at 19.36.16.jpg

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Ann_T, I love that bangers and mash. And it's much more true to Keith Richards' original recipe. No wonder Richards went after that kid with swords when the kid ruined his dinner.

Edited by djyee100 (log)
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Man, that cabbage soup looks good.

Below is one of my favorite Julie Sahni recipes... fragrant yogurt-braised chicken (dahi murghi). It's tough to photograph well but man is it delicious. It gains complexity from the freshly roasted and ground spices in the garam masala - impossible to replicate in a photo, but "fragrant" describes it well. Served with Persian style rice (with tahdig crust) and a selection of pickles and chutneys.

fragrant_yogurt_chicken.jpg

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Ann_t, The section of your pizza Margarita shows the perect sychronization of the crusty edge, the bottom and the toppings.

rarerollingobject, Lovely pansy salad, and in the eyes of this beholder, the trout was beautiful. Using steak as garnish? I like it.

Rico, lobster roll sliders like yours for breafast, lunch and dinner for me if I won the Lottery.

ShutterSaute, Interesting concept of pork & beans.

Jmal, chicken cacciatora and spinach soup, healthy and delicious.

Kim, Not terribly gourmet? Are you kidding me? Chicken with creamy pesto sauce and egg noodles, sautéed artichoke hearts and bleu cheese and black pepper bread, Wow!

C. sapidus, Your Chicken vindaloo looks appealing. I wonder what “vindaloo” means?

Honkman, Chard Quiche with Pine Nuts, did you invent that recipe? Very nice.

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For dinner, sous vide razor clams on glass noodles. For textural fun, clam juice spherification.

Dcarch

clampearl3.jpg

clampearl2.jpg

clampearl.jpg

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dcarch, absolutely gorgeous clams.

C. sapidus, Your Chicken vindaloo looks appealing. I wonder what “vindaloo” means?

Thank you! I have heard various stories about the derivation of vindaloo. The most seemingly plausible is that vindaloo came from the Portuguese vin d'alho (wine with garlic), morphing into vindaloo (vinegar instead of wine, different spicing, etc.) in Goa, which was controlled by the Portuguese for several centuries.

Perhaps Gautam or another more knowledgeable poster can correct any disinformation that I might be spreading.

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dcarch- I love the use of glass noodles (mung bean starch) when there is a flavorful liquid to absorb. How did you prep and incorporate them?

Indeed, There was a lot of delicious clam juice from the clams. I cooked the noodles in them.

dcarch

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I was quite taken by the concept of sausages cooked with grapes in Pierogi's food blog.

Decided to try it out.

Bought some white and red seedless grapes and then consulted the Flavor Bible to see what other flavours went with grapes. Amongst their suggestions were blue cheese and walnuts.

I cooked the sausages on the grapes as Pierogi did but then diverged slightly. I had already dry roasted the walnuts in the oven while it was warming up. So I took the sausages and put them aside, served the grapes in the serving bowls. Then grated some hardish blue cheese on the grapes. Because of the heat, the blue cheese immediately became a sauce. I then sprinkled the roasted walnuts on top and put the sausages back on top of the dish.

Here it is:

sausages in grapes.jpg

The sausages I used were Toulouse sausages, which incorporate red wine and garlic. The flavour combination was exceptional and it was a meal in itself. Rustic and comforting.

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

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I was quite taken by the concept of sausages cooked with grapes in Pierogi's food blog.

Decided to try it out.

Bought some white and red seedless grapes and then consulted the Flavor Bible to see what other flavours went with grapes. Amongst their suggestions were blue cheese and walnuts.

I cooked the sausages on the grapes as Pierogi did but then diverged slightly. I had already dry roasted the walnuts in the oven while it was warming up. So I took the sausages and put them aside, served the grapes in the serving bowls. Then grated some hardish blue cheese on the grapes. Because of the heat, the blue cheese immediately became a sauce. I then sprinkled the roasted walnuts on top and put the sausages back on top of the dish.

Here it is:

sausages in grapes.jpg

The sausages I used were Toulouse sausages, which incorporate red wine and garlic. The flavour combination was exceptional and it was a meal in itself. Rustic and comforting.

I am definitely adding the walnut and blue cheese idea to my next rendition.

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dcarch – the clam juice spheres are fantastic. Would they be hot or cold (I am completely ignorant in that area)?

Nick – I was also intrigued by the sausages and grapes and your version sounds delicious!

Dinner last night was an extremely easy and surprisingly good stir fry. Chicken marinated in Soy Vay Veri Veri Teriyaki sauce overnight, stir fried with some Ramen noodles and topped with cashews and crispy rice noodles. This was done start to finish (except for the marinating) in about 20 minutes. A great weeknight dinner:

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I served it with sliced cucumbers and radishes with rice wine vinegar and black salt:

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A co-worker gave me a lovely gift:

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A baker’s dozen fresh eggs from her own free range (practically pet) chickens. I especially loved the greenish ones:

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And look at this cute little booger:

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So dinner tonight was, of course:

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Fried eggs, Benton’s bacon, Ann’s potato pancakes and toast made with some good, crusty bleu cheese and black pepper bread.

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This thread is great!

Everything looks good, and I have added many of the dishes to my to make list.

dcarch.....That is just gorgeous!

I made some Pad Thai last night:

March 17, 2011 034.JPG

Also did a St. Louis Style pizza over the weekend:

March 17, 2011 006.JPG

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Dinner tonight was Reuben Dip:

med_gallery_3331_114_246016.jpg

Swiss cheese, cream cheese, 1000 Island dressing, mayo and corned beef. I made this for a St. Patrick’s day potluck at work today and there was some leftover. Also:

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Shriner Brunswick stew. They sell the stew every year as a fund raiser. It’s not bad, if you fix it up a little.

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