Dinner 2015 (Part 2)

[Smithy]

Oh, Anna! Those look wonderful! I do love stuffed peppers, especially those miniatures.

[Steve Irby]

Not the best photo but a really tasty dish.  Casunziei - ravioli filled with a beet, potato and ricotta mixture served with brown butter.  

 

[Thanks for the Crepes]

Shelby,

 

I've got to love a breakfast that includes just picked asparagus under a perfectly cooked farm fresh egg.

 

Is that sausage gravy and a biscuit at the top of the plate?

[huiray]

Soup. Finely sliced "small negi"/cebollitas verde & portobello mushrooms in chicken broth. Garnished w/ chopped Western chives & ground black pepper.

 

Angel hair pasta [De Cecco] with a sauce made with fresh chorizo sausage, sliced up (and crumbled in the pan) sautéed w/ olive oil, garlic, celery, (canned) chopped tomatoes w/ green peppers etc plus the juices, several pours of Odisea Petite Cochon Rouge (2010), dried Mexican oregano & dried thyme.  Seasoning adjusted.

 

[Shelby]

Shelby,

 

I've got to love a breakfast that includes just picked asparagus under a perfectly cooked farm fresh egg.

 

Is that sausage gravy and a biscuit at the top of the plate?

   Yes.  I needed gravy and biscuits that night.

[ninagluck]

Asparagus, wild garlic, crispy chicken skin, chicken jus. I loved it!

[ninagluck]

dcarch and huiray, I have a huge fig tree in my garden, when the leaves are young I pick them. dry them, ground them and add the powder to pasta, risotto, whatever comes to my mind

[BonVivant]

Aspargus again last night (6 days in a row eating asparagus). With cooked ham (a specific kind which goes well with asparagus, the Germans are particular about this kind of thing), and smoked raw ham. Most commonly served with hollandaise or butter, but I prefer mine plain or with drawn butter.

 

Green stuff is fresh ramps. I ate its flowers, too.

 

 

[suzilightning]

Johnnybird is about to retire and there will be some changes .... no more sandwiches and MAYBE we will be able to eat dinner together more often.

 

Asked him what he wanted and he said fish so picked up some fresh red snapper that they cleaned for me.  Marinating in a mix of minced garlic, dill and kosher salt.  Will bake in foil with some lemon and white wine.  Boiled potatoes with dill and olive oil.  Steamed broccoli.

[patrickamory]

Shelby, your meals always exude tastiness (of course) but also a home-cooked goodness and hospitality. I KNOW that I would feel enveloped by warmth in your household. I can practically the smell the delicious food coming off the screen.

[Anna N]

Sous vide duck leg - not confit, 7 hours at 82°C. Cauliflower with cheese sauce on the side.

[rotuts]

AnnaN :  did you crisp the duck leg up ?

[Anna N]

AnnaN :  did you crisp the duck leg up ?

I did indeed. In the Breville XL first on roast function 450°F with convection and then a brief trip under the broiler. I

[liamsaunt]

Fridays are often pizza nights here.  Here is last night's.

 

[Okanagancook]

Roast Prime Ribs with yorkshire puddings, asparagus with hollandaise, parsnip puree, and roasted shallots in a mustard herb butter with a splash of sherry vinegar.  Yum.  Roast cooked at 250 F after searing for around 30 min to the pound and taken out at 124F

[kayb]

Ooooohhhh. That's lovely, Okanagancook. I have never cooked a prime rib at home, nor have I ever made a Yorkshire pud. I need to remedy both of those. 

 

Shelby, I bought asparagus today at the Farmers' Market and plan to hold back a few spears for one morning next week, to be garnished with a poached egg. However, I will have to pass on the biscuit with sausage gravy, as one of the two things I cannot make worth a damn is sausage gravy. (The other is chicken and dumplings.) 

[huiray]

Couple of meals.

 

-----------------------------------------------------

 

Leftover chorizo sauce (from here) augmented w/ sliced portobello mushrooms, more chopped de-stringed celery, more Petite Cochon Rouge, several dashes of fish sauce, jaggery sugar, juice of a fresh lime, more oil, seasoning adjusted.  Served w/ linguine [Rusticella d'Abruzzo] & dressed w/ chopped parsley.

 

Stir-fried Dragon Tongue Mustard Greens w/ garlic & peanut oil.

 

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"Sapporo Ichiban Japanese Style Noodles & Chicken flavored-soup" with romaine lettuce, Dragon Tongue mustard greens, Dodge City salame, three farm-fresh eggs.

 

[Shelby]

Johnnybird is about to retire and there will be some changes .... no more sandwiches and MAYBE we will be able to eat dinner together more often.

 

Asked him what he wanted and he said fish so picked up some fresh red snapper that they cleaned for me.  Marinating in a mix of minced garlic, dill and kosher salt.  Will bake in foil with some lemon and white wine.  Boiled potatoes with dill and olive oil.  Steamed broccoli.

 

Congratulations on the retirement!!!!  

Shelby, your meals always exude tastiness (of course) but also a home-cooked goodness and hospitality. I KNOW that I would feel enveloped by warmth in your household. I can practically the smell the delicious food coming off the screen.

Patrick, thank you so much.  You've made my day

 

Ooooohhhh. That's lovely, Okanagancook. I have never cooked a prime rib at home, nor have I ever made a Yorkshire pud. I need to remedy both of those. 

 

Shelby, I bought asparagus today at the Farmers' Market and plan to hold back a few spears for one morning next week, to be garnished with a poached egg. However, I will have to pass on the biscuit with sausage gravy, as one of the two things I cannot make worth a damn is sausage gravy. (The other is chicken and dumplings.) 

Kay, you just can't beat a poached egg over fresh asparagus.  And, trust me, I've been gravy challenged for YEARS.  If I can do it, you can do it!

 

 

Happy Kentucky Derby Day, everyone!!!!!  I love this day more than any day of the whole year.

 

Steak quesadillas the other night

 

 

 

Turkey sandwiches with onion rings and the best experiment I've done in a long time:  fried asparagus spears.  O M G try this guys.  REALLY good.

 

[ninagluck]

Orange and asparagus pairs very well, so I made a soup of asparagus and drizzled some orange/parsley oil over it

[gfweb]

Finally some decent weather and the first meal outdoors of the year.

 

Gazpacho

 

Roast chicken with potatoes and sweet peppers (made all at once in the Breville...I love that oven)

[Norm Matthews]

I cooked some spare ribs and their trimmings in my smoker today. 

 

[radtek]

I also did spareribs yesterday- eight hours in the bge...

 

This evening for dinner all I had was one large ripe avocado and 2 reheated spareribs. Hope I don't have a fat embolism later on. But surely one of the most satisfying meals I've had in a while. 

 

Sorry no pics this time.

[Okanagancook]

Ooooohhhh. That's lovely, Okanagancook. I have never cooked a prime rib at home, nor have I ever made a Yorkshire pud. I need to remedy both of those. 

 

Shelby, I bought asparagus today at the Farmers' Market and plan to hold back a few spears for one morning next week, to be garnished with a poached egg. However, I will have to pass on the biscuit with sausage gravy, as one of the two things I cannot make worth a damn is sausage gravy. (The other is chicken and dumplings.) 

For the Yorkshire Puds, I used this recipe:  http://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm

works every time

[JoNorvelleWalker]

A dear professor of mine from Yorkshire taught that only a Yorkshire woman could make an authentic Yorkshire pudding.  She professed at Oxford.

 

That being said, as a poor American, it has been years since I have prepared a Yorkshire pudding.  I am now craving Yorkshire pudding, not to mention the roast to drip upon it.

[gfweb]

For the Yorkshire Puds, I used this recipe:  http://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm

works every time

 

From your link...

Ingredients

• 4 large, fresh eggs, measured into a jug
• Equal quantity of milk to your measured eggs
• Equal quantity of all purpose/plain flour to measured eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil"

 

Is equal volumes or weight of eggs, milk and flour?