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Dinner 2017 (Part 6)

rarerollingobject

By rarerollingobject
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shain

shain

Posted
Posted (edited)

Rosh Hashana eve.

 

Challah, since I don't keep kosher, I always make it with butter, which I think makes it taste much better than the ubiquitous oil based challahs.

Ricotta with pomegranate and thyme (it's the first year I get to enjoy pomegranates from my own garden).

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Meatballs in tanjia (also made a vegetarian version). Served with allspice flavored rice.

Mushrooms in butter, garlic, lemon thyme and honey.

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Eggplants in matbucha style tomato and pepper sauce. Plus black eyed peas. Works well with the challah to mop up sauce.

Quick pickle salad using apple cider vinegar.

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Apple strudel, with raisins, nutmeg and only a little cinnamon.

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And obviously plenty of wine :)

Edited by shain (log)
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~ Shai N.

HungryChris

HungryChris

Posted
Posted (edited)
  On 9/21/2017 at 6:21 AM, Thanks for the Crepes said:

 

HungryChris,

 

Frank Pepe would be proud, and your clam pizza looks so good!

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Deb and I have waited outside quite a few times on Wooster St. in New Haven for a seat at Frank Pepe Pizzeria Napoletana. Also, more than once, we have been crestfallen, after the hour drive, by a little sign in the window that read "No Clam Pies Today". Every time we succeeded, however, I would lust for the day that I could make that pie at home. Having recently taken up clamming, it's a natural fit. I do appreciate your comment!!

HC

Edited by HungryChris (log)
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HungryChris

HungryChris

Posted
Posted (edited)

Taco night. Deb does not like shredded lettuce on hers, but I do, so I have my little bag of shredded lettuce at the ready (top right of the last pic). Deb's condiment of choice is pico de gallo, mine is habanero salsa

HC.

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Edited by HungryChris (log)
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Anna N

Anna N

Posted
Posted
  On 9/21/2017 at 10:30 AM, shain said:

And obviously plenty of wine :)

Expand  

 Wish I had been there.   I would not have refused the wine but I'm sure I would've devoured the food. Can you tell us more about the meatballs and sauce, please. 

  • Like 2

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

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Anna N

Anna N

Posted
Posted

@Shelby

 Please stop it.  I haven't even had breakfast yet and I want that plate of food now!  

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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

ElsieD

ElsieD

Posted
Posted
  On 9/21/2017 at 6:35 AM, robirdstx said:

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Pot Roast and Vegetables with Gravy - made in my Instant Pot

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Do you cook the vegetables and the meat separately?  I have seen recipes for beef stew that looked good but everything was cooked at the same time which made me think of mushy veggies.  Yours looks delicious.

  • Like 4
robirdstx

robirdstx

Posted
Posted (edited)
  On 9/21/2017 at 1:56 PM, ElsieD said:

 

Do you cook the vegetables and the meat separately?  I have seen recipes for beef stew that looked good but everything was cooked at the same time which made me think of mushy veggies.  Yours looks delicious.

Expand  

 

Thank you! I cook the meat first, then add the vegetables. Here is what I did this time:

 

I seasoned the meat with salt and pepper, then browned it in the pot. Then I added beef broth, sweet vermouth, worcestershire sauce, minced garlic, a bay leaf and cooked on Manual at High Pressure for 15 minutes with Natural Release. Added the potatoes, carrots, onion, mushrooms and more broth and cooked on Manual at High Pressure for 6 minutes and Quick Release. Thickened the gravy with xanthum gum, added frozen peas, covered and left on Keep Warm for about 20 minutes.

Edited by robirdstx
Added mushrooms. (log)
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ElsieD

ElsieD

Posted
Posted
  On 9/21/2017 at 2:12 PM, robirdstx said:

 

Thank you! I cook the meat first, then add the vegetables. Here is what I did this time:

 

I seasoned the meat with salt and pepper, then browned it in the pot. Then I added beef broth, sweet vermouth, worcestershire sauce, minced garlic, a bay leaf and cooked on Manual at High Pressure for 15 minutes with Natural Release. Added the potatoes, carrots, onion and more broth and cooked on Manual at High Pressure for 6 minutes and Quick Release. Thickened the gravy with xanthum gum, added frozen peas, covered and left on Keep Warm for about 20 minutes.

Expand  

 

Thank you.  This I could go for.  Is there a recipe you can link to detailing amounts?

  • Like 1
robirdstx

robirdstx

Posted
Posted (edited)
  On 9/21/2017 at 2:41 PM, ElsieD said:

 

Thank you.  This I could go for.  Is there a recipe you can link to detailing amounts?

Expand  

 

You are welcome. Sorry no, I just used my own pot roast recipe which uses a 2 to 2.5 lb chuck roast, 3 cups of broth (divided use), 1/4 cup sweet vermouth, a couple teaspoons or more of worcesterhire sauce, garlic to taste. I used 3 large red potatoes (peeled and cut into large chunks), four large carrots (peeled and cut into large chunks), 1/2 large white onion (cut into wedges), several button mushrooms (sliced thick), 1/2 cup frozen peas, and several sprinkles of xanthum gum.

Edited by robirdstx
Added the mushrooms! (log)
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David Ross

David Ross

Posted
Posted
  On 9/21/2017 at 12:52 AM, lindag said:

Ditto for W. Montana.  It's been a very long, hot and dry summer and I'm done with it.

I can't wait to cook soups, stews and braises and roasts!!!!

It's my favorite time for cooking and I'm ready!

 

Expand  

We've all been thinking about you in Western Montana all summer long and wishing the best.  It's been a terrible wildfire season.  I don't think a lot of people realize that we really don't get full relief until the first heavy snows!  As far as cooking, I'm doing my first of the year Apple Tarte Tatin today, and I'm already doing planning for Fall dishes.

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David Ross

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shain

shain

Posted
Posted (edited)
  On 9/21/2017 at 12:50 PM, Anna N said:

Can you tell us more about the meatballs and sauce, please. 

Expand  

 

Sure, the tanjia is made by thinly slicing and deeply caramelizing a couple of onions. Then you add a couple of handful of dried fruits - apricots are a must, I also included prunes, figs and a few raisins (date syrup (silan) is also a very good and common addition, but I opted to make it less sweet this time). Add a handful of almonds and walnuts. Add turmeric (1/2 tbspn), 2 cinnamon sticks (or powder), chili and salt to taste. Add water (about a cup) and cook gently, covered.

Follow your favorite meatballs recipe, using about 2-2.5 pounds of ground meat. Use cinnamon, chili and cumin as spices in the meatballs mix. Shape the meatballs small and with an elongated or flat shape (for greater surface area). Pan fry. them and add to the sauce. Simmer gently until it is thickened, the dried fruits are soft (but not falling apart) and the meatballs soaked the flavors. Serve on top of couscous or long grain rice.

Edited by shain (log)
  • Like 1

~ Shai N.

Anna N

Anna N

Posted
Posted (edited)

@shain

 Many thanks.  It is certainly a very different way to make a meal of meatballs.  I am not much of a fan of the usual North American ways (spaghetti and meatballs, Swedish meatballs, meat ball subs etc.) so I might give this a try. 

 

Wow!   I just looked up 

tanjia. 

Edited by Anna N (log)

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

lindag

lindag

Posted
Posted
  On 9/21/2017 at 3:10 PM, robirdstx said:

 

You are welcome. Sorry no, I just used my own pot roast recipe which uses a 2 to 2.5 lb chuck roast, 3 cups of broth (divided use), 1/4 cup sweet vermouth, a couple teaspoons or more of worcesterhire sauce, garlic to taste. I used 3 large red potatoes (peeled and cut into large chunks), four large carrots (peeled and cut into large chunks), 1/2 large white onion (cut into wedges), several button mushrooms (sliced thick), 1/2 cup frozen peas, and several sprinkles of xanthum gum.

 

Expand  

 

I just saw a recipe this morning for a similar bu Italian style pot roast.  It was served over packaged (the kind sold in rolls) polenta that had bee sliced and broiled in the oven for about six to 8 minutes.  Do you think that would work with your recipe?  I haven't a lot of experience with polenta and thought this might be a good way to use it.

robirdstx

robirdstx

Posted
Posted
  On 9/21/2017 at 4:56 PM, lindag said:

 

I just saw a recipe this morning for a similar bu Italian style pot roast.  It was served over packaged (the kind sold in rolls) polenta that had bee sliced and broiled in the oven for about six to 8 minutes.  Do you think that would work with your recipe?  I haven't a lot of experience with polenta and thought this might be a good way to use it.

Expand  

 

Sorry, but I am the wrong one to ask, as I have never made polenta. My husband likes his stew served on bread, so maybe.

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HungryChris

HungryChris

Posted
Posted

Cicchetti dinner tonight. Chourico stuffed little neck clams, silver queen corn, blistered  shishito peppers and garden fresh tomatoes. February dreams!!

HC

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chefmd

chefmd

Posted
Posted

Chilean sea bass and flageolet beans.  Very beige but very tasty dinner.  Fish was cooked in CSO, beans in instant pot.  On the table in less than 30 minutes (not counting soaking time).

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liamsaunt

liamsaunt

Posted
Posted

Wednesday night I made a clean out the fridge corn and cheddar chowder before heading off for a quick vacation.  There's more in the freezer for when we get back home.

 

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suzilightning

suzilightning

Posted
Posted (edited)

John got back Tuesday and is leaving today but we had two dinners together...

coq au vin with boiled potatoes(John's request) on wednesday

baked pork chops with sautéed zucchini and mashed sweet potatoes last night

 

The pork chops were a revelation.  Found them in a local farmers market the other day.  They are pasture raised from a local farm and were some of the best I have had in a while.  I will be buying them again.

 

Forgot to add that I used the pan juices from the pork chops with a bit of water and several tiny forelle pears to make a sauce.  Chops were great without the sauce but the sauce was sublime.  I kept the leftovers for me....I'm going to top the last of the mashed sweets with the pan sauce.:x

Edited by suzilightning (log)
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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

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