Dinner 2019

[JoNorvelleWalker]

17 minutes ago, robirdstx said:

 

https://www.chicagotribune.com/dining/sns-201811051234--tms--foodstylts--v-b20181105-20181105-story.html

 

“Crash hot potatoes are Australia's answer to smashed potatoes, which are essentially small potatoes that are crushed to maximize their surface area and baked until crisp. I first encountered crash hot potatoes on Ree Drummond's website. Also known as The Pioneer Woman, Drummond credits Australian food writer and cookbook author Jill Dupleix with the inception of this preparation.”

 

Thanks, the result looks a bit like my baked potatoes that I bake for a couple hours over salt and then smash.

 

[JoNorvelleWalker]

Georgian inspired:

 

 

Tabaka, spiced pan-fried poussin.  Lobio, and not so Georgian broccoli -- but sometimes one must deal with what Jeff Bezos sends.  Georgian green sour plum sauce not shown.  Not sure why as plum sauce is pretty.

 

[dcarch]

I hope you all had an enjoyable Mother's Day.

 

I don't believe in fighting the crowd going to a restaurant for MD. So I made sushi. Tuna rolls and crab meat rolls.

 

dcarch

 

[liuzhou]

Thai style mango beef with asparagus and rice.

 

 

[Paul Bacino]

Just an Old Pan of Mushrooms   

 

[MelissaH]

12 hours ago, JoNorvelleWalker said:

 

Thanks, the result looks a bit like my baked potatoes that I bake for a couple hours over salt and then smash.

 

Jacques Pepin's been doing something similar for years. His recipe is at https://www.geniuskitchen.com/recipe/jacques-pepins-potatoes-fondantes-274197 (among other places). I typically just use salted water for the parcooking. They're delicious.

[gfweb]

29 minutes ago, MelissaH said:

Jacques Pepin's been doing something similar for years. His recipe is at https://www.geniuskitchen.com/recipe/jacques-pepins-potatoes-fondantes-274197 (among other places). I typically just use salted water for the parcooking. They're delicious.

 

Not exactly a classic potatoes fondant, but looks good.

 

I make smashed potatoes with red (gotta be red ones, white  potatoes aren't color contrasty enough to look smashed) new potatoes. Boiled till tender, smashed with a tomato paste can (Contadina), then fried in butter till brown and crusty

Edited May 13, 2019 by gfweb (log)

[Ann_T]

Last night's dinner. 

 

Roast Pork Tenderloin with a Dijon mustard sauce.   

Another work night dinner that took less than an hour from start to finish.

 

And a head start on tonight's dinner. 

 

Boned out a Cornish Hen and the

intention is to stuff with a wild rice stuffing. 

[kayb]

8 hours ago, dcarch said:

I hope you all had an enjoyable Mother's Day.

 

I don't believe in fighting the crowd going to a restaurant for MD. So I made sushi. Tuna rolls and crab meat rolls.

 

dcarch

 

 

Lovely, as always. What is the julienned green stuff in the white dish? And are the white wafers underneath it very thin sliced daikon?

[liamsaunt]

Saturday was the first warm and sunny day in a long time, so I grilled a big platter of vegetables and served them with grilled bruschetta made from focaccia and topped with homemade ricotta

 

 

Yesterday I went to my mother's for dinner, but had to get my Game of Thrones recipe of the week in before leaving: apple muffin/cakes.  My niece took them all for her breakfasts this week.

 

[ElsieD]

@liamsaunt  Is the apple/muffin cakes recipe on-line or otherwise available?  I love apple anything and these look really good.

[Norm Matthews]

I discovered that the nearby Mexican meat market has lamb year round so we had Chislic again.  

[scubadoo97]

10 hours ago, Paul Bacino said:

Just an Old Pan of Mushrooms   

 

Doesn’t look like mushrooms I find in the market.   What are they?

[dcarch]

2 hours ago, kayb said:

 

Lovely, as always. What is the julienned green stuff in the white dish? And are the white wafers underneath it very thin sliced daikon?

 

Thank you!

 

The green stuff is wasabi squeezed from a tube.

The white wafers are ultra thin, thinner than paper slices of Jicama. Also finely julienned  jicama is in the crab rolls. I like that better than cucumber.

 

dcarch

[kayb]

Had never thought of jicama in that use. Great idea. I do love Jicama.

 

[Dante]

Last nigh's dinner- vegan chili (kidney and black beans, chickpeas, poblano peppers, onion)

[Dante]

Tonight's dinner- shepherd's pie

 

[TdeV]

11 hours ago, Paul Bacino said:

Just an Old Pan of Mushrooms   

 

Paul, those mushrooms look out of this world! The coating looks very thin. How did you make it?

[Ann_T]

4 hours ago, ElsieD said:

@liamsaunt  Is the apple/muffin cakes recipe on-line or otherwise available?  I love apple anything and these look really good.

 

I would love this recipe too.   Please.

[Okanagancook]

2 hours ago, scubadoo97 said:

Doesn’t look like mushrooms I find in the market.   What are they?

Look like morels

[Ann_T]

Tonight's dinner.

Boned Cornish Game Hen with wild rice stuffing

 

with a Port sauce,

 

served with braised red cabbage and sugar snap peas.

 

Edited May 14, 2019 by Ann_T (log)

[mgaretz]

Blasphemy ribs yet, yet again.  Served with steamed spinach with butter and a glass of Lodi Zin for dessert.

 

 

 

[JoNorvelleWalker]

Ribeye.

 

 

 

Grilled:

 

 

 

Dinner:

 

 

 

If dinner looks a little protein heavy, served with bread.

 

 

 

[Paul Bacino]

11 hours ago, scubadoo97 said:

Doesn’t look like mushrooms I find in the market.   What are they?

 

They are a Morel Mushroom that we forge here in Nebraska,     WE like them fried in Kerrigold butter,  like wash of egg,  in a flour with a little seasoning

[Paul Bacino]

10 hours ago, TdeV said:

 

Paul, those mushrooms look out of this world! The coating looks very thin. How did you make it?

 

 

I think the key is my egg wash has a 25% dilution of water, in the beaten egg  so it doesn't get to gummy.

 

Then I have a gallon bag, with seasoning flour.  about 1C.  I then add seasoning in there.  I usually just add Lowry;s or sometimes a Cajun seasoning.  Shake them in the bag to coat, pull them out and shake them in my hand or a little strainer to remove excess  flour,  fry medium heat,  till brown then flip.

 

The other key is  I let mine dry out a bit in a paper bag,  that way you don't have excess moister in the shroom

 

Cheers  Doc B---  let me know if u need anything else