Dinner 2016 (Part 10)

liamsaunt · October 30, 2016

chicken paillard

sartoric · October 30, 2016

Meet Herb the chook. I made a paste of parsley, sage, rosemary, thyme, olive oil and sea salt, then stuffed it under his skin. Gravy was made with pan juices, stock and mustard. The sides are roasted potatoes, parsnips, butternut pumpkin and garlic, plus a sauté with cabbage, sprouts and bacon.

Anna N · October 30, 2016

@sartoric

I am certain the chicken was delicious but I'm not certain I would have any room for it after I dug into those vegetables.

Anna N · October 30, 2016

@shain

I am curious about the name orzotto and its connection to pearl barley. To me orzo is a pasta (one of my favourites) and you can treat it like rice so shouldn't risotto made with barley be barlotto? Hmmmmmm

shain · October 30, 2016

54 minutes ago, Anna N said:

@shain

I am curious about the name orzotto and its connection to pearl barley. To me orzo is a pasta (one of my favourites) and you can treat it like rice so shouldn't risotto made with barley be barlotto? Hmmmmmm

'Orzo' is barely, 'riso' is rice. The small pasta named 'orzo' is named so after it's resemblance to barley, but since it's also similar to rice (more so IMO), it is also named 'risoni'. I'm still working on my Italian skills, but as much as I know, 'barlo' is not word in it.

This gets more confusing in Hebrew, where 'orez' is rice (barley is "se'ora"). The orzo pasta is more common toasted, as a shape of ptitim (Israeli couscous). I'm actually not a fan of this shape of ptitim - I like the ring shape best, stars second, then the common spheres, and the rice shaped last (They all taste the same, but those shapes are way cooler ).

chefmd · October 31, 2016

So much for two meals on a weekend! Had breakfast, late lunch, and for dinner roasted chicken with red lentils cooked with chicken stock

suzilightning · October 31, 2016

6 minutes ago, chefmd said:

So much for two meals on a weekend! Had breakfast, late lunch, and for dinner roasted chicken with red lentils cooked with chicken stock

does that make it lunch or third breakfast? inquiring minds want to know...........

suzilightning · October 31, 2016

6 hours ago, Paul Bacino said:

Angus Beef

Cooked reverse sear/ Weight about 3#

Pre salted 4 hrs before

One of my best efforts

I believe I can get there in about 18 hours on a straight through drive........

my dinner wasn't so good but then I'm missing my husband and haven't heard from him in 24 hours(he's too busy on that ship). potato au gratin with extra cheddar - if there is such a thing - and a sweet potato I needed to use up.

Edited October 31, 2016 by suzilightning (log)

HungryChris · October 31, 2016

Another steak night. Grilled asparagus and a baker.

HC

scubadoo97 · October 31, 2016

No time for a pic but dinner was a burger and home cut fries

JoNorvelleWalker · October 31, 2016

4 hours ago, shain said:

'Orzo' is barely, 'riso' is rice. The small pasta named 'orzo' is named so after it's resemblance to barley, but since it's also similar to rice (more so IMO), it is also named 'risoni'. I'm still working on my Italian skills, but as much as I know, 'barlo' is not word in it.

Unlike Barolo...

Dinner here is intended to be Fagioli e Tonno courtesy of Rancho Gordo and Callipo. The Marcella beans are cooling and I'm still waiting for tonight's bread to proof.

robirdstx · October 31, 2016

We had our 41st Anniversary celebration dinner a day early at the new Perry's Steakhouse and Grille in Webster. Yes, we got married on Halloween!

The view of the kitchen from our table.

Warm loaf of bread with whipped butter.

Cherry Pepper Calamari Starter

I had the Filet Perry - 6 oz, topped with jumbo lump crabmeat and served with steamed asparagus

My husband had the 14 oz Prime Ribeye (sorry for the dark photo; the lighting was not as good over his plate).

We shared the Lyonnaise Potatoes.

Steve Irby · October 31, 2016

Not the best color balance but a pretty darn heart healthy dinner of seafood and salad 9_9 . Fried soft-shell crabs, oysters and green tomatoes served with smoked corn mayo (Vivian Howard recipe), remoulade and mixed salad green mix.

JoNorvelleWalker · October 31, 2016

Plan B: dinner now looks more like tomatoes. The Marcella beans are still quite hot and won't be cool by the time the bread is ready.

There are worse things in life.

Dejah · October 31, 2016

Needed time today trying to get the house / yard decorated for Halloween, so I slow-cooked a lamb shoulder roast on a bed of rosemary and garlic cloves.

I had carved three pumpkins then decided I should roast pumpkin with sage as a side. Checked the 4 major stores in our city, and someone had bought the gazillions of pumpkins!

Made do with some chunks I had carved out for the jack'o'lanterns, added some broccoli, shallots, and radishes to the pan. Drizzled with olive oil and fresh sage leaves. Thought we needed more veg, so I nuked a spaghetti squash as well. Fresh mint sauce from the pot on the kitchen window.

Gravy was from the bottom of the roasting dish with much of the fat skimmed off. Lovely rosemary fragrance Roasting Vegs0022.jpg Lamb Prepped0005.jpg Roasted Vegetables0028.jpg Lamb Roast Sliced0024.jpg

Edited October 31, 2016 by Dejah (log)

Thanks for the Crepes · October 31, 2016

Lovely meals everyone, and happy anniversary to @robirdstx!

Here at chez TftC we started with a huge Caesar salad and I followed it up with baked mussels.

I mostly followed Marcella Hazan's recipe, and had planned on thawing my frozen Green Lips on the half shell in cold water and then broiling as Marcella directs because she was working with fresh mussels. Then I read the recipe on the back of the frozen mussels box and it was kinda similar to the seasoned garlic/herb/bread crumb topping I'd already prepared. Both recipes called for olive oil, but I prefer melted butter with shellfish, so that's what went into my topping.

The mussels box recipe said to bake them from frozen for 15 minutes, so that's what I did. Unfortunately, they failed to state what temp. I started out at 450 F/232 C on the top rack, and then reduced to 350 F/177 C and moved them to the bottom rack after I checked and the topping was browning too quickly. I pulled them a couple or so minutes before the prescribed time when I could see juices oozing into the shells. These were delectable, and we like them even better than the other half of this batch that I had steamed in wine. I served deseeded lemon wedges with these.

Frozen New Zealand mussels cook up to perfect deliciousness, so thanks for the recommendations I got here. As usual, I have eG to thank for expanding my culinary horizons. I will definitely purchase frozen NZ Green Lip mussels again.

liamsaunt · October 31, 2016

Eggplant and peppers

Rice pilaf with apricots and barberries

Chicken shawarma

I also made homemade pita bread and there was a big chopped salad, but did not get a picture of those before they were eaten.

liuzhou · October 31, 2016

@liamsaunt Lovely looking spread.

liuzhou · October 31, 2016

This is not exactly what I had planned.

Pan fried cod fillets topped with two king prawns which happened to be passing, yellow bell peppers and spicy red-cooked* fresh whole straw mushrooms. The yellow pepper was meant to be puréed broccoli, but I burnt it .

Served with rice.

* braised in soy sauce with sugar, chili and star anise.

BonVivant · October 31, 2016

A typical meal in Baden-Württemberg state in south western Germany. Schupfnudeln is a kind of dumplings and it's easy to make. In Germany the dumplings are easily available so not sure if people still make them at home. You can eat them simply boiled or fry them in Speck fat (after they've been boiled).

Fried in Speck fat, of course. There's also Speck and Sauerkraut in it. The name in German is simply "Schupfnudeln mit Speck und Sauerkraut" (dumplings with Speck and Sauerkraut). I eat it every time I go to Germany.

**Shelby** · October 31, 2016

Happy Anniversary, @robirdstx

Happy Halloween, ya'll!!!!

Breakfast last night

TicTac · October 31, 2016

2 hours ago, BonVivant said:

A typical meal in Baden-Württemberg state in south western Germany. Schupfnudeln is a kind of dumplings and it's easy to make. In Germany the dumplings are easily available so not sure if people still make them at home. You can eat them simply boiled or fry them in Speck fat (after they've been boiled).

Fried in Speck fat, of course. There's also Speck and Sauerkraut in it. The name in German is simply "Schupfnudeln mit Speck und Sauerkraut" (dumplings with Speck and Sauerkraut). I eat it every time I go to Germany.

Looks great - would love to hear the recipe for the dumplings.

BonVivant · October 31, 2016

2 hours ago, TicTac said:

...the recipe...

I don't have the book within reach right now but found one online that's very similar. Give it a go.

ninagluck · October 31, 2016

@BonVivant you can also call them "Bubespitzle" ;-) I made by coincidence a vegan dinner tonight. mushroom ragout with fried polenta.

BonVivant · October 31, 2016

8 minutes ago, ninagluck said:

@BonVivant you can also call them "Bubespitzle" ;-)

Yes, I know. It's a silly name for this dumpling. I have never seen it on menus but they mention it in German cookery books.

Do you only eat the sweet version of it in Austria?

And for the rest of us, "Bubespitzle" means "a little boy's willy". The shape of the "noodle" resembles it.

Sign In

Dinner 2016 (Part 10)

Recommended Posts

Similar Content

Recently Browsing 0 members