Dinner 2017 (Part 6)

kayb · December 5, 2017

@HungryChris, those Aldi Appleton Farms hams are GOOD. And quite inexpensive. I got one the other day.

Dinner tonight, finally, was the sauerkraut, kielbasa, home fries and, for good measure, crowder peas with tomato relish that I'd been wanting since Friday and finally got around to cooking. No photos because it was a singularly unattractive dinner, if very good.

liamsaunt · December 5, 2017

Roasted monkfish dijon style from NY Times Cooking, mashed potatoes and spinach. Monday comfort food.

Kasia · December 5, 2017

11 hours ago, kayb said:

@HungryChris, those Aldi Appleton Farms hams are GOOD. And quite inexpensive. I got one the other day.

Dinner tonight, finally, was the sauerkraut, kielbasa, home fries and, for good measure, crowder peas with tomato relish that I'd been wanting since Friday and finally got around to cooking. No photos because it was a singularly unattractive dinner, if very good.

Kielbasa @kayb? It is Polish word for sausage - How it is possible you use it :)?

Edited December 5, 2017 by Kasia (log)

kayb · December 5, 2017

Kielbasa is a popular sausage here in the US, @Kasia. I buy it frequently at the supermarket. I do not know if it really resembles the REAL kielbasa one finds in Poland.

Many of the hog farmers in the Midwest were originally from Central Europe. It may be they brought the traditions of sausage making with them.

Kasia · December 5, 2017

2 minutes ago, kayb said:

Kielbasa is a popular sausage here in the US, @Kasia. I buy it frequently at the supermarket. I do not know if it really resembles the REAL kielbasa one finds in Poland.

Many of the hog farmers in the Midwest were originally from Central Europe. It may be they brought the traditions of sausage making with them.

In fact I just checked in the translator and for the kiełbasa one of the the answers is Polish sausage - funny Do you use it for a special kind of sausage or simply interchangeably for any sausage?

kayb · December 5, 2017

1 minute ago, Kasia said:

In fact I just checked in the translator and for the kiełbasa one of the the answers is Polish sausage - funny Do you use it for a special kind of sausage or simply interchangeably for any sausage?

It is a specific kind of sausage, in a long link, that has been smoked. I usually slice mine diagonally and brown it in a skillet, then put sauerkraut over it and simmer.

I think I have another package at home. I will look and take a picture for you.

Kasia · December 5, 2017

2 minutes ago, kayb said:

It is a specific kind of sausage, in a long link, that has been smoked. I usually slice mine diagonally and brown it in a skillet, then put sauerkraut over it and simmer.

I think I have another package at home. I will look and take a picture for you.

Thank you in advance @kayb - this is what we name as the kielbasa in Poland

liuzhou · December 5, 2017

Chicken noodles.

Chicken breast stir fried with garlic, ginger, shiitake mushrooms, chilli, Shaoxing wine, soy sauce, coriander/cilantro (including the roots) and noodles.

Kim Shook · December 5, 2017

3 hours ago, Kasia said:

In fact I just checked in the translator and for the kiełbasa one of the the answers is Polish sausage - funny Do you use it for a special kind of sausage or simply interchangeably for any sausage?

Actually, where I've lived in the US (mostly the South), "kielbasa" and "Polish sausage" are interchangable. And delicious! My dad always grills them and slices them into chunks to be eaten with toothpicks for parties.

Toliver · December 5, 2017

I always buy the Hillshire Farms Kielbasa at the grocery store.

Here's a link to the Hilshire Farms products page show the different "rope" sausages: CLICK

Funny...but in my area the Hillshire Farms Kielbasa is not labeled Polska Kielbasa like you see on the above product page. In the store it's just labeled "Kielbasa", or "Beef Kielbasa" or "Turkey Kielbasa"...all without the word "Polska" on it.

kayb · December 6, 2017

And I don't have a package in the fridge of which to take a photo, but the link above supplied by @Toliver pretty much details it. Looks very similar to the photos you posted, @Kasia.

I have seen Polska Kielbasa on some packaging somewhere. Maybe Johnsonville, or maybe on whatever brand Aldi carries?

Tropicalsenior · December 6, 2017

37 minutes ago, kayb said:

And I don't have a package in the fridge of which to take a photo,

Just happened to have one.

scubadoo97 · December 6, 2017

Tonight I decided to go meatless. Roasted cauliflower and carrots served with Greek yogurt topped with beluga lentils

weedy · December 6, 2017

Murgh Makhani

palak paneer

basmati rice

paratha

Edited December 6, 2017 by weedy (log)

HungryChris · December 6, 2017

Ham and Swiss stuffed boneless chicken legs with sauce from the garden.

Browned in a fry pan for good color and well seasoned skin.

Then roasted in the oven, before removing the truss strings and reheating with the sauce.

HC

Edited December 6, 2017 by HungryChris (log)

liuzhou · December 6, 2017

豆瓣鲜鱼 dòu bàn xiān yú - Braised fish in chilli bean sauce.

菠菜 bō cài - Spinach

米饭 mǐ fàn - Rice

Okanagancook · December 6, 2017

Zahav's roast lamb in pomegranate molasses. First the lamb is brined for a day; then smoked for an hour; then browned/charred; then braised for five hours; in the fridge overnight in it's braising liquid; and then reheated in a 475 oven basted each 5 minutes until it is warm and the sauce is reduced. Chick peas in there too. It was very, very good and worth the effort.

Dejah · December 6, 2017

2 hours ago, Okanagancook said:

Zahav's roast lamb in pomegranate molasses. First the lamb is brined for a day; then smoked for an hour; then browned/charred; then braised for five hours; in the fridge overnight in it's braising liquid; and then reheated in a 475 oven basted each 5 minutes until it is warm and the sauce is reduced. Chick peas in there too. It was very, very good and worth the effort.

Thanks for THIS! On my list of to-dos!

Dejah · December 6, 2017

Oh Joy! With retirement comes more time now to try all these delicious posts!

Last suppers before "the end":

"Chili" made with ground lamb and excessive shaker of cumin and roasted cumin seeds. :wub: Roasted cauliflower topped with cheese and buttered Panko, green beans with a fresh grind of lime and habanero, and coleslaw for cooling!

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Steamed pickerel fillets with the final blast of hot oil on top of the "greenery"

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Beef Fajita with the works and more of the roasted cauliflower

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Okanagancook · December 6, 2017

2 hours ago, Dejah said:

Thanks for THIS! On my list of to-dos!

It is a great dish. I read on Eat Your Books that there was too much sauce so I only put in 5 cups of braising water instead of 8 cups and then after it was cooked I reduced it a little bit before the last reheat and we ended up with not enough sauce. Ghrrr So you will just have to make sure there is loads of finished sauce. I made pita breads; the beet/tahini salad; the Moroccan Carrots; the Israeli Salad and the Sumac Red Onions as accompaniments. The Red onions were a hit. Good cookbook, Zahav.

Captain · December 6, 2017

Fettuccine Carbonara .

robirdstx · December 7, 2017

Pan-Seared Duck Breast, Mixed Green Salad and Crash Hot Potato

Steve Irby · December 7, 2017

Tonight's dinner was deboned chicken thighs stuffed with fresh chorizo sausage and topped with a jalapeno cream sauce.

A couple of nights ago we had salmon seasoned with a spice blend including fennel, cumin, guajillo, cardamom, and cinnamon cooked over apple slices. Served with escarole dressed with a pear and champagne vinaigrette.

We were given a prime rib roast at Thanksgiving that I sliced into steaks. The darn thing would have been way too fat as a roast but the steaks were unbelievable. And you could have knocked me over with a feather when Iwas told it was from QVC!