Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
in Cooking

 Share

Recommended Posts

lindag

lindag

Posted
Posted
On ‎7‎/‎14‎/‎2017 at 3:49 AM, HungryChris said:

Before we left for vacation, I gathered up all the tomatoes and peppers that would not make it until we got back, cleaned and sliced them up, added copious amounts of garlic, herbs and olive oil and roasted them into submission in the oven and froze the lot. Now, I know that @Shelbywould not approve of those tomato skins being in there, but that is just the way it is. Last night, I used the concoction on angel hair pasta, with a bit of roasted sausage and the result was marvelous! We had this with a salad with fresh red leaf lettuce and cukes, from the garden and were both quite happy with the result. I planted the lettuce pretty close to the neighboring squash, with the hopes that the squash would provide just enough shade to prevent bolting and that worked out pretty well too.

HC

IMG_1410.thumb.JPG.ea964a08cc3c7e29d98ae7b6373233ee.JPG

 

 

Those small crocks in your photo....are those for salt and pepper?  Very nice.

HungryChris

HungryChris

Posted
Posted
2 hours ago, lindag said:

 

Those small crocks in your photo....are those for salt and pepper?  Very nice.

It all started with the one on the right. We bought it as a salt container a few years ago, in Deruta, Italy. I wished I had gotten more, as I was always moving it from the work station to the table, in the kitchen and I was afraid that, sooner or later, it would get broken. Last year, we returned to Italy and searched for another. We were staying Greve, in Chianti and visited a ceramic place in nearby Radda.  http://www.rampiniceramics.com/collection/gifts5.php Deb saw the one on the left and had to have it, even though it was bigger than what we were looking for. Then, on one of the last few days we spotted the one in the middle, in a little shop in the town plaza in Greve. So, now we have two salt tubs and one napkin holder downer. Too much information, I am sure, but thanks for asking.

HC

IMG_0112.thumb.JPG.8ca39de8ec5d8763053a585a31a81288.JPG

 

  • Like 12
cakewalk

cakewalk

Posted
Posted
19 hours ago, Captain said:

Burger night.  Not that that's a regular thing.

I grounded a Kilo of Chuck to mince. So much better doing it this way & far more satisfying.

Note;  Burgers In Australia must have Beetroot :D

IMG_20170718_202243.thumb.jpg.272262e1417a6fe5eb9bb3b37dce4dce.jpg

These included Bacon, Egg, fried Onion, Tomato and some green stuff.  

Huge.

Such a dainty plate for that enormous burger! :) What kind of beetroot? Pickled? Boiled? I love beets in any way, shape, or form, but I don't think I've ever had them on a burger. This is about to change. 

  • Like 4
Captain

Captain

Posted
Posted

Yes it was a bit much. I didn't finish it and I'm a 6'.4" bloke with a good appetite. The Beets are of the Tin variety.  I have always found that beetroot goes perfect with beef.

Enjoy your burger:)

  • Like 2
sartoric

sartoric

Posted
Posted

Andhra style chicken with potatoes, zucchini curry, bitter melon fry, mixed dal with tomato, turmeric rice and flaky paratha. On the side is cucumber & dill raita, tomato chutney and ginger pickle. 

IMG_3828.thumb.JPG.102051560a3e17919f7a1b99e96095d8.JPG

  • Like 7
scubadoo97

scubadoo97

Posted
Posted

More fish.  Stopped by my local fish monger and picked up some Cobia.  Shredded brussel sprouts and sliced carrots were the sides 

 

 

image.jpeg

  • Like 13
gfweb

gfweb

Posted
Posted

Gazpacho and bbq chicken toasts

013.thumb.jpg.3d0f81d0d45bb8493877c2e768bdaf2d.jpg

 

0092.thumb.jpg.23c1fef00a94ccebca1a2d7057c31044.jpg

 

Mango-glazed meatloaf

009.thumb.jpg.66aeff652ee837134b530741e06f8eba.jpg

 

NY Strip with coffee/chili sauce, pan roasted root vegetables, braised romaine

0021.thumb.jpg.744ed4b1d3e6593670f24d2a278e1b0e.jpg

  • Like 17
liuzhou

liuzhou

Posted
Posted

20170720_201816.thumb.jpg.d644538aa9d07daa03c7881e44c92332.jpg

 

Curried duck (leg meat) with tomato and coriander leaf, home made yoghurt and rice.

 

The yoghurt was a bit watery. It is now in the fridge draining.

 

20170720_201821.thumb.jpg.70c87705e3f48df1d1ee5689a547f337.jpg

 

  • Like 11

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Captain

Captain

Posted
Posted

Cantonese Duck. 2 days in the making and very happy with the results.

 

IMG_20170720_200522.thumb.jpg.ee851c3cec3f356384db4c3dfd3db190.jpg

  • Like 20
suzilightning

suzilightning

Posted
Posted

I'M FREE!!!!!!!

2 ears of local corn microwaved into submission(4 minutes each).  Butter....jalapeno jack cheese....salt.

2 scoops of lactose free vanilla Bryers ice cram with caramel sauce and chocolate shell.

 

iced tea.

 

  • Like 9

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

scubadoo97

scubadoo97

Posted
Posted

Lamb rib chops SV @ 131F x 90 min then blasted on the grill to get some color on. Nice and med-med rare 

 

Used up some previous  roasted beets and added feta and roasted some potatoes 

 

 

IMG_0656.JPG

IMG_0665.JPG

  • Like 15
ElainaA

ElainaA

Posted
Posted

Very simple dinner tonight as we (me, my husband and my daughter's cat, Izzy) leave tomorrow morning for a 2 1/2 day drive to Arkansas, my daughter's new home. 
I remembered that I had several containers of roasted tomato and basil sauce in the freezer from last summer. Somehow they got buried and forgotten. Now I am really sorry because it is very excellent sauce that we could have enjoyed all winter. So, fettuccine  with roasted tomato and basil sauce and a salad. 

  • Like 9

If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

kayb

kayb

Posted
Posted

Enjoy the drive! Wish you were coming in two weeks. I'll be up in that part of the state for a few days then.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

shain

shain

Posted
Posted (edited)

Penne in cherry tomato rose sauce with chives and parmesan.

 

20170708_142309.thumb.jpg.3821cc96ac5e6f831dd116a8c5808173.jpg20170708_142208.thumb.jpg.40417dcfc724028c1af7888d66d44af5.jpg

Edited by shain (log)
  • Like 11

~ Shai N.

Thanks for the Crepes

Thanks for the Crepes

Posted
Posted

I had a large salad again with green leaf lettuce and strawberries with the same dressing as last time, but a bit less of it and with a little toasted sesame oil. I fried up a serving of leftover grits and drained and blotted them very well on paper, and they were very nice. I love fried grits, but thanks to the gods for my splatter screen. I did not get burned by splattering grease this time. When I was preparing two servings for my husband and me, I spread the leftovers on a dinner plate, and this time I used a salad/dessert plate and it was much easier to deal with, especially in the flipping.Then I pan grilled a chuck eye steak and this was good as well. 

 

I had a couple of Krispy Kreme glazed donuts hours later as dessert after each was nuked separately in sequence for about 9 seconds.

  • Like 5

> ^ . . ^ <

 

 

Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...