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mm84321

Dinner 2017 (Part 4)

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I've been wanting to get my BBq Spit out for months and I finally pulled my finger out.

Pork leg served with home made dinner rolls, Broccoli, over cooked Pumpkin and potatoes.

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The potatoes are pouched in butter with garlic, thyme, rosemary and homemade chicken stock.  I saw this method years ago, I'm sure there is a name for it but I don't know what it is. ?

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2 hours ago, Anna N said:

And now a confession.   There is really only one cooked element in this meal and that is the potatoes. Can you believe I managed to screw them up?  About half cooked to perfection confirming what I had determined with a sharp knife before I drained them.   The others were practically raw!   I am going to go on the assumption that the two potatoes are from a different batch, perhaps even a different breed.   When I bought potatoes this week I had one left.   But I tried two  potato hunks to make sure they were done.  What were the odds?

 

The potatoes I get here are downright weird and I haev had your experience. One perfectly yielding to the knife and the next rock hard.

 

I've taken to testing each one. Fortunately, I'm only cooking for myself, so there are never too many to test. And I don't eat potatoes so often.

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14 minutes ago, liuzhou said:

 

The potatoes I get here are downright weird and I haev had your experience. One perfectly yielding to the knife and the next rock hard.

 

I've taken to testing each one. Fortunately, I'm only cooking for myself, so there are never too many to test. And I don't eat potatoes so often.

Very strange.  I could certainly have checked every one. It just never occurred to me to do so.   I have been cooking potatoes for more than 50 years and I don't think this ever happened before.  


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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SV "BBQ" flank steak, sweet potato wedges, slaw

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Garlic/ginger sauced flank steak

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SV lamb chops with sauteed mushrooms and barley "risotto"

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Edited by gfweb (log)
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Barley and lamb....a match made in heaven.:x

And I want to eat those lamb chops!


Edited by Okanagancook (log)
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So, I do all the meals and organizing around here.  I want to invole my DH more and I believe he is interested.  I usually do not have a plan of meals for the week.  I have a plethora of cookbooks, many I want cook from but have yet to cook from.  I go to the store and buy what looks good and then spend the next few days scrambling as to what to cook with said wonderful ingredients.

 

After a nice glass of Okanagan Chardonnay, I had an epiphany.  We will choose recipes from one cookbook for the week AND my DH is charged with participating to come up with a week.

 

We shall see how this goes but I am fed up with scrambling.

 

Tonight it is Hockey playoffs and our team is playing so it is curry dinner from the freezer for DH and a salad for me, made in advance.  After our enormous lunch we will see if any gets eaten.

 

Note, no dinner.  We were still full!  Going shopping this morning with a limited shopping list.


Edited by Okanagancook (log)
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Two dishes from Diana Henry's Simple.  Pork tenderloin, cooked sous vide and seared, is standing in for chops in the recipe with a mustard & caper cream sauce served with baby potatoes with watercress & garlic cream.

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These two are perhaps not a perfect pairing - not sure I needed two dishes with cream sauces on one plate.  Still, it was an enjoyable Sunday supper.

 

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On 4/28/2017 at 0:06 AM, mm84321 said:

Moroccan lamb pizza served from a shipping container in the "restart" area of Christchurch, NZ. Tasty, crispy, delicious. 

 

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Really looks tasty.  lots of nice char as a base.  Were the greens a second trip into the oven?

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2 hours ago, Anna N said:

Very strange.  I could certainly have checked every one. It just never occurred to me to do so.   I have been cooking potatoes for more than 50 years and I don't think this ever happened before.  

 

Indeed strange, I concur.  Could there be some other explanation?  Maybe some pieces of potato in water and some not?

 

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I checked my triglycerides mid-week and they were only moderately elevated.  I felt kind of bad for passing up the PopEyes Fried Chicken earlier so I prepared a nice dinner of fried oysters and catfish with a greek wannabe salad to bring the cholesterol levels into historic ranges.  Our cat was evaluating a slightly larger box at the same time and ultimately decided the previous box was fine.

 

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Tonight was a little home cooking Italian style -mushroom ravioli with ricotta and baby bella's. Last week I made a green casunziei with vidalia onion, ricotta and potato filling.  I going to prepare a stuffed pasta tri-fecta for a derby party next weekend.

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17 minutes ago, JoNorvelleWalker said:

 

Indeed strange, I concur.  Could there be some other explanation?  Maybe some pieces of potato in water and some not?

 

No because I was carefully following the Zuni recipe with respect to both water quantity and salt  concentration.  There was plenty of water to cover the potatoes. And it was not size either. I did my best to keep the sizes even but the uncooked ones were not the largest pieces. I am quite convinced they were two potatoes from different varieties. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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3 hours ago, Steve Irby said:

Really looks tasty.  lots of nice char as a base.  Were the greens a second trip into the oven?

 

I don't think so. They were just some raw mustard like greens. It really was an excellent pizza.

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Tonight was fettuccine in cream sauce with peas.  Something I've delightfully made many times before.

 

It was vile.  Vile.

 

Particularly considering the amount of work involved.  And the zinfandel was oxidized and flat.  Might have been better had I rolled the pasta thicker.  Then again, maybe not.  A waste of good ingredients.

 

Left me longing for my paramour the green fairy.  It's so hard to seduce a proper glass of Whistlepig to bed.

 

 

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Bet somebody in your life warned you there'd be days like this. :) Bet they didn't warn you how many or how often.   I wish you a better day today.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Last night I had a dear friend coming over. we felt like cooking a small spring menue. this is the result: 

porcelain coated asparagus, raw marinated asparagus, lardo, miso fermented egg yolk

char, sorrel butter, buttermilk fried citrus, chive oil

goats cheeses, asparagus jam, honey from black garlic, fried white walnut

rhubarb: mousse, gel, ginger sponge, icecream, crispy milk crumble

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@Shelby 

 

Id very much like to see more details on your Ckicken Pot-Less pie above

 

both the biscuits and the Chicken and gravy

 

looks delicious.

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@jvalentino

 

that baked pasta dish looks fantastic.

 

baked pasta ( all kinds ) is one of my favorite meals :   so many different textures and flavors in each bite

 

@gfweb  

 

as usual might fine looking food !    the lamb looks perfect !

 

I might have to treat myself to a rack from TJ's    they have some fine Fz racks from Canada .

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10 hours ago, Steve Irby said:

I checked my triglycerides mid-week and they were only moderately elevated.  I felt kind of bad for passing up the PopEyes Fried Chicken earlier so I prepared a nice dinner of fried oysters and catfish with a greek wannabe salad to bring the cholesterol levels into historic ranges.  Our cat was evaluating a slightly larger box at the same time and ultimately decided the previous box was fine.

 

P1050805RC.thumb.jpg.ebae38730d0af023c0462979891a2ea9.jpg

 

Tonight was a little home cooking Italian style -mushroom ravioli with ricotta and baby bella's. Last week I made a green casunziei with vidalia onion, ricotta and potato filling.  I going to prepare a stuffed pasta tri-fecta for a derby party next weekend.

 P1050812RC.thumb.jpg.18021b66c89b54d5ec9f653b942fc5a8.jpg

Woooo Hooooo!!!!!!  5 more days :) 

30 minutes ago, rotuts said:

@Shelby 

 

Id very much like to see more details on your Ckicken Pot-Less pie above

 

both the biscuits and the Chicken and gravy

 

looks delicious.

Thank you :)  

 

I followed this recipe  --except I didn't use zucchini and I used SV'd chicken breast --as you know, very tender and good.  And, I only put 5 biscuits on the pie, the rest I baked separately because they wouldn't fit in my pan.  Oh, and I used a lot more spices.  More salt, pepper, lemon pepper and thyme.

 

Spaghetti red last night

 

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Today I have a recipe for those who would like to eat something more sophisticated than pieces of sausage on a stick, caught on the fly from the fridge (I do it myself sometimes), and who don't have enough time for shopping and cooking. Wholemeal pasta with courgette and goat cheese - the basis of my dish could be groats, rice or pasta. I chose wholemeal penne. Grilled courgette, goat cheese, cherry tomatoes and black olives meant that the dish almost jumped onto the fork by itself. Even my children appreciated it.


Ingredients (for 4 people):
200g of wholemeal penne
2 small courgettes (about 500g)
100g of goat cheese with herbs for salads
16 cherry tomatoes
12 olives
4 sprigs of rosemary
3 tablespoons of oil
2 tablespoons of olive oil
1 teaspoon of olive oil with chili pepper
half a clove of garlic
salt and pepper

 

 

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Edited by Kasia (log)
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Kasia Warsaw/Poland

www.home-madepatchwork.com

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Farmer's ham of Eifel (a big area around here). Asparagus comes from Bruchsal in south western Germany.

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Sow's stomach in the style of Pfalz. It's not sausage and not haggis. (Name in German is Saumagen)

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3 Riesling with my asparagus.

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Making my Riesling dream come true! First Riesling last night upon my arrival.

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The Riesling was drank with dinner, which I brought with me from home knowing everything was closed on sunday.

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Edited by BonVivant (log)
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@BonVivant, you post some fine-looking meals, and drinks to go with them.  What sort of seasonings go into the Saumagen?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Germans use marjoram in sausages and soups, and is also found in Saumagen. The "sausage" is formed with finely minced pork, potatoes, garlic, marjoram, nutmeg and parsley. It was invented to use up leftover bits and pieces. The lowly home-made dish now even served in some (semi) fancy restaurants.

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