Dinner 2018

liamsaunt · October 23, 2018

baked haddock, eggplant fries, and green beans

liuzhou · October 23, 2018

Although, it is good to be healthy, it is not good to be obsessive about it. One "unhealthy meal" in a while won't hurt. And having been looking at vegetables all week for the Chinese vegetable topic, I avoided them tonight (except potatoes which are for the duration awarded an honorary exemption from vegetable-ness).

Home made Scotch eggs (chicken eggs) and chips.

There are two more in the fridge for later.

6,666

Edited October 23, 2018 by liuzhou (log)

Duvel · October 23, 2018

43 minutes ago, liuzhou said:

Although, it is good to be healthy, it is not good to be obsessive about it. One "unhealthy meal" in a while won't hurt. And having been looking at vegetable all week for the Chinese vegetable topic, I avoided them tonight (except potatoes which are for the duration awarded are honorary exemption from vegetable-ness).

Home made Scotch eggs (chicken eggs) and chips.

There are two more in the fridge for later.

Nice! I had only store-bought “mini” Scotch eggs from Waitrose, that our local supermarket carries (with quail eggs), and was a bit underwhelmed by the taste of the minced meat “hull”. Might have been simply the insufficient thickness but it makes me wonder how you flavour yours ?

Aaaand: congrats on the 6.666 😉

Edited October 23, 2018 by Duvel
Added acknowledgments ... (log)

liuzhou · October 23, 2018

2 minutes ago, Duvel said:

Nice! I had only store-bought “mini” Scotch eggs from Waitrose, that our local supermarket carries (with quail eggs), and was a bit underwhelmed by the taste of the minced meat “hull”. Might have been simply the insufficient thickness but it makes me wonder how you flavour yours ?

Actually, I usually make them with quail eggs, too.

These were simply seasoned salt with black pepper (lots). More usually, I add white pepper and chilli flakes to the pork casing. I've also used ground cumin and coriander seed on occasion. I also, make them with a mix of pork and blood sausage.

Back in England, I would add various spices and herbs I can't get here. Or make them with sausage meat which was already flavoured.

**Shelby** · October 23, 2018

Catfish and frog legs

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Ann_T · October 23, 2018

I had a craving last night for Chicken and Dumplings.

iggiggiggy · October 23, 2018

On 10/20/2018 at 7:16 PM, gfweb said:

Pork tenderloin roulade with arancini and hot sprout slaw

On 10/20/2018 at 7:16 PM, gfweb said:

Kung Pao Shrimp

On 10/20/2018 at 7:16 PM, gfweb said:

Roast chicken with potatoes and tomatoes caramelized in chicken drippings

An amazing and tasty spread, around the world and back in one dinner night, those times when you don't want to decide

gfweb · October 23, 2018

42 minutes ago, iggiggiggy said:

An amazing and tasty spread, around the world and back in one dinner night, those times when you don't want to decide

It was 3 nights LOL. But what a good idea!

mm84321 · October 23, 2018

Schnitzel in Vienna

**TdeV** · October 23, 2018

Dinner for 6 last Sunday night

First finger food prep: cherry tomatoes, sliced in half, then roasted at 275F for several hours to become Cherry Tomato Chewies from Mollie Katzen's Vegetable Heaven p. 60

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And after

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On left are finished Cherry Tomato Chewies. On right are Roasted Pecans which came from farmers' market and rinsed in warm water a few times and then drizzled with a little oil, some brown sugar and cayenne pepper based on post by @JAZ and p 56 Of Katzen's Vegetable Heaven.

Next were crostini with thin slices of pear topped with a dollop of mixed cheese: Point Reyes Blue, Taleggio and Italian Fontina which was then broiled for a few minutes (sorry no photo)

Shaved fennel, grapefruit, and red bell pepper matchsticks with mint and parsley salad with a sauce made from fennel seed, sumac, honey, lime juice and zest from Dining In by Alison Roman p 103.

Barley and pomegranate salad from Yotam Ottolenghi's Plenty p 238 included celery, pomegranate balsamic vinegar, allspice, dill, parsley, pomegranate and barley.

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Carmelized Squash with Toasted Coconut Gremolata from Dining In by Alison Roman p 48. I used butternut squash. Also herbs, lemon zest and juice, coconut oil and chips, honey, and a Turkish cayenne pepper. Here is the squash before the gremolata.

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and Turkish cayenne pepper (some of which were very hot!)

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and presto! Carmelized Squash with Toasted Coconut Gremolata

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Roasted Chestnut mushrooms (from the farmers' market)

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Black beans and slow-cooked carmelized onions topped with Whipped Ricotta. Carmelized onions came from egullet. Can't remember where I saw whipped ricotta so ended up googling it. Used ricotta, cream cheese & cream. Sprinkled with and black sea salt flakes. The black beans came from one of my favourite persons at the farmers' market, so nice and fresh.

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Sous vide leg of lamb at 131F for 24 hours (from egullet, with a check from Douglas Baldwin Sous Vide for the Home Cook)

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Creamer potatoes and tiny sweet potatoes (cooked sous vide).

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In the beginning I perused a few recipes and made lists of possibilities, went to the market and bought fresh items which looked good, came home and assembled a timeline for making dishes. Actually I had the makings of, and started, a couple more dishes than I ended up finishing. I had roped in DH to assist and he pointed out that I had much too much food, so some of it's still in the fridge!

. . . and my friend brought dessert.

I was comatose on Monday!

MetsFan5 · October 23, 2018

Slow cooker Swedish meatballs (egg noddles not pictured):

robirdstx · October 24, 2018

Chili 5-Way for a chilly, rainy night!

Edited October 24, 2018 by robirdstx (log)

gfweb · October 24, 2018

Comfort food meals lately.

Cabbage rolls. Could've been a little tighter...

BBQ chicken , potato salad and bacon mac and cheese (made with bacon and bacon fat in the roux)

I repeatedly had to explain this is not two starches. It is a starch and a vegetable. Duh

Okanagancook · October 24, 2018

Those cabbage rolls look deliciously moist. I have some out of the freezer for tomorrow’s dinner but they aren’ t as nice...need to work on the recipe....do not make this sort of dish often.

gfweb · October 24, 2018

23 minutes ago, Okanagancook said:

Those cabbage rolls look deliciously moist. I have some out of the freezer for tomorrow’s dinner but they aren’ t as nice...need to work on the recipe....do not make this sort of dish often.

Me neither. @Anna N got me interested. Mine need work.