Dinner 2017 (Part 6)

[HungryChris]

Dinner was another cecchetti meal last night. Homemade pork gyoza with dipping sauce, baked garlic and herb Alouette stuffed portabella caps that were dusted with grated parmesan cheese and drizzled with balsamic vinegar and roasted garlic with soft butter and hot French baguette slices.

HC

[Ann_T]

Last night's dinner.

 

Local Coho Salmon with Julienne Vegetables served with a Pressure cooker Risotto.

 

The risotto was

 good, BUT, I must confess, I'm a traditionalist when it comes to Risotto and actually enjoy the process of making it.

 

[Shelby]

Shrimp cocktail and then some scallops with the very last zucchini found lurking in the garden.

 

[ElsieD]

55 minutes ago, HungryChris said:

Dinner was another cecchetti meal last night. Homemade pork gyoza with dipping sauce, baked garlic and herb Alouette stuffed portabella caps that were dusted with grated parmesan cheese and drizzled with balsamic vinegar and roasted garlic with soft butter and hot French baguette slices.

HC

 

Can you elaborate on the mushroom stuffing?

[HungryChris]

More than a few restaurants and pubs around here have this or something similar to this on the menu as an app. It's a portabella mushroom cap that has been filled with this product and baked.

http://www.alouettecheese.com/products/garlic-herbs-soft-spreadable-cheese

How they finish it, varies. I like to put grated parmesan cheese to get a bit of browning in the oven, then a drizzle of balsamic vinegar at serving.

HC

[ElsieD]

7 minutes ago, HungryChris said:

More than a few restaurants and pubs around here have this or something similar to this on the menu as an app. It's a portabella mushroom cap that has been filled with this product and baked.

http://www.alouettecheese.com/products/garlic-herbs-soft-spreadable-cheese

How they finish it, varies. I like to put grated parmesan cheese to get a bit of browning in the oven, then a drizzle of balsamic vinegar at serving.

HC

Thank you.  I have never had or heard of Alouette cheese, but we do have Boursin which I think must be similar and I just happen to gave some.  Thank you for responding.

[gfweb]

1 hour ago, Ann_T said:

Last night's dinner.

 I'm a traditionalist when it comes to Risotto and actually enjoy the process of making it.

 

 

Me too. There is a nice rhythm to stirring and sipping some wine.

[liuzhou]

I've probably posted something similar before, but it's a favourite, so no apologies!

 

 

Bitter melon and beef stir fry. With rice. Beef marinated in soy sauce and Shaoxing wine with potato starch, garlic and chilli. Wokked with the bitter melon and finally finished with scallions and sesame oil.

 

Edited October 27, 2017 by liuzhou
typo (log)

[gfweb]

NY Strip

 

SV Tritip, roasted acorn squash, roasted root veg.

 

 

Pork tenderloin over mushrooms and fried polenta, and sprouts

 

 

Edited October 27, 2017 by gfweb (log)

[Okanagancook]

@gfweb delux comfort food!

[Anna N]

 Small duck breast with sautéed tomatoes and sugar snaps.

[ninagluck]

leftover potato salad from yesterday turned into tonights dinner, we call it "sour" potatoes, I served them with a poached egg

[rotuts]

@ninagluck 
 

wow

 

those potatoes are Talking to Me

 

would you be able to tell us more on how you damed them ?

 

cheers !

[ninagluck]

@rotuts  the base is a potato salad without majonaise, just with a vinaigrette of vinegar and beef broth, there you start. I made a roux of abt 1 tbsp butter and flour, roast a little, but not too dark. add some broth or whatever is available, cook for a few minutes, stirring constantly. add potato salad and dill. adjust seasoning, it might need salt and vinegar. this is a very old recipes from the times nothing was wasted. of course it can be made with fresh potatoes, but I just love the idea turning leftovers into a new meal. 

[rotuts]

@ninagluck 

 

sounds  just right w the leftovers

 

something worth consideration

 

so thanks

 

I get the idea.

 

cheers !

[ninagluck]

@rotuts, so welcome, pls report when you tried it. As a child I hated it, now I love it;  only a few decades between ;-)

Edited October 27, 2017 by ninagluck (log)

[rotuts]

@ninagluck 

 

what sort of potatoes do you use ?

 

here we have Russets   delicious for Mashed potatoes

 

a sort of ' mealy ' potato , n the best sense 

 

and waxy kind  , red bliss for one

 

and an intermediate 

 

Yukon Gold

 

a P.S.:

 

" German " potato salad

 

ie  tart . with perhaps a vinaigrette 

 

possible some bacon

 

is a favorite of mine

 

more often than not 

 

I forget how much I enjoy that sort of P.S.

 

 

Edited October 27, 2017 by rotuts (log)

[ninagluck]

for salads we only use waxy potatoes, can you get hold of fingerlings?

[rotuts]

ill look into it

 

thanks !

 

BTW

 

seeing your schnitzel a few posts ago

 

brought back very fond memories for me 

 

on a brief trip through Austria

 

w spaetzle   

 

and a nice dry Riesling 

 

which you got up at the counter by the 500 cc !

[TdeV]

On 2017-09-07 at 3:08 AM, Kim Shook said:

Another night was Anna’s Chicken Casserole:

 

@Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.

[Anna N]

 Recently we had a discussion about Rao brand sauces (here).  I received a gift of two of the sauces. The marinara and the vodka varieties.   Tonight I used some of the vodka sauce with some shrimp and a glug of cream over pasta.  

 

 Really amazing taste for a commercially made sauce. 

 

[lindag]

2 hours ago, TdeV said:

 

@Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.

 

2 hours ago, TdeV said:

 

@Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.

 

I missed that recipe and I'd love to try it.  Can someone point me to it, please?

[HungryChris]

Porterhouse steaks were on sale this week, so guess who jumped in. Here are the ones I picked:

Deb likes hers cooked to death, so I show you my own very rare version.

The chives are pretty much shot for the season, so I switch to chopped green onion tops for the sour cream this time of year.

HC

 

 

[ElsieD]

Dinner tonight was smoked salmon over rosti with French green beans and salad.  That blob of sour cream looks like a face, dontcha think?  Too bad his left eyeball kinda popped out of it's socket.

Edited October 28, 2017 by ElsieD (log)

[weedy]

Tacos. 

Sous Vide carnitas 

3 salsas. 

Black beans. 

Guacamole (not shown)