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Dinner 2019

liuzhou

By liuzhou
in Cooking

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chefmd

chefmd

Posted
Posted

Darto pan is perfect for searing scallops.  Served with zucchini and peas.  

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Dante

Dante

Posted
Posted

Tonight's dinner- peanut chicken (with kale and chard added) over couscous, garnished with sauteed plantain slices.

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  • Like 8
blue_dolphin

blue_dolphin

Posted
Posted
11 hours ago, liuzhou said:

 

Well just from my pantry onion seeds, celery seeds, lovage seeds. I'm sure there are more, but I'm at the other end of the day and sleepy.

Dill

 

Chicken Braised with Figs, Honey and Vinegar from Zuni Café Cookbook

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Served over polenta

 

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

Near 100 today.    Still taking the easy way out with dinner.     Pillsbury pizza dough circle (half price from Grocery Outlet) baked on oven floor.     Sauce from freezer.    Surprisingly decent considering ingredients and effort.

Starter of red peppers.    

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eGullet member #80.

Anna N

Anna N

Posted
Posted

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 Plain and simple. Corn on the cob with butter and salt. 

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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

chromedome

chromedome

Posted
Posted
8 hours ago, Margaret Pilgrim said:

Near 100 today.    Still taking the easy way out with dinner.   

 

 

Yeah, the heat makes me feel like a centenarian, too. :P

  • Haha 6

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

scubadoo97

scubadoo97

Posted
Posted
15 hours ago, Ann_T said:

40th Anniversary dinner.

 

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Grilled Rack of Lamb with fresh mint sauce. 

Roasted potatoes (in CSO), asparagus, cauliflower and rutabaga.

Beautiful.  Happy Anniversary Ann.  Little over 2 yrs for us to hit that mile stone.   

 

 

 

l

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

This morning's dinner.

 

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Beef tacos, guacamole and salsa.  Previous night's Rancho Gordo beans, not shown.  Using two zones of my DeLonghi griddle, 400F and 450F, I can pretty consistently get tortillas to puff properly.  Tacos deep fried in pot of 375F peanut oil sitting on the Paragon.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Anna N

Anna N

Posted
Posted

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 Roasted green beans seasoned with TJ‘s umami powder.  I had a slice of pizza first then the green beans and a little later in the evening some toast and cream cheese.   

  • Like 9

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

suzilightning

suzilightning

Posted
Posted (edited)

Red gravy simmering away for later today.  Used onion, peppers, ground beef, pork spareribs and Italian sausage with passata.  I have some basil and parsley form the kitchen garden to add at the last minute.

Gluten free pasta for John, bucatini for me.

 

too bad John can't seem to find his way home in  timely fashion...OOOPS

Edited by suzilightning (log)
  • Like 5

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Okanagancook

Okanagancook

Posted
Posted

Last night was Air Fryer garden potatoes in duck fat; roasted green beans with cherry tomes (a bit too many) in a Dijon sauce done in the CSO; mushers done al a Jacques Pepin (frying pan with butter on a med-low heat until done); and lamb chops done on a grill pan on the stove which had been marinated in a Provencal paste from Lucy Waverman.  The chops were a little over in parts...2.5 minutes/side and rested 5 minutes....should have been 2 min/side then rested....next time.

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Paul Bacino

Paul Bacino

Posted
Posted

So.. Beans and Eggplant are doing best in garden this yr!!

 

EggPlant Polpetti 

 

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I peeled the eggplant /sliced it/ baked at 400F with onion-- garlic and bread

 

added italian seasoning and parm

 

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Finished making with egg/ fresh Basil and Oregano--baked 20 mins till 145 ish F

 

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Its good to have Morels

Anna N

Anna N

Posted
Posted

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Sufferin Succotash!  Only better. No nasty lima beans but lots of tasty spam. 

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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

kayb

kayb

Posted
Posted

How it was, was like this. I have been trying all day to finish out a project, and as I was printing it, naturally enough, I run out of ink. Off to Sam's for ink cartridges, which leads to picking up a rotisserie chicken. Which in turn leads to stopping by Meals for Moms, a block away, and picking up green beans and corn casserole.

 

Augmented by the fact my a/c went out Sunday. Fortunately, (1), it's an unseasonable August cool spell, and (2), it's fixed, but is frozen into a solid block of ice so I can't use it until in the morning.

 

Thus:

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

gfweb

gfweb

Posted
Posted

Sundried tomato/basil pork tenderloin and rosemary roast potatoes

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Braised short rib ragu with pickled peppers

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Maple syrup/chili pork with potatoes and roasted cabbage

 

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TdeV

TdeV

Posted
Posted (edited)
1 hour ago, gfweb said:

Braised short rib ragu with pickled peppers

 

Delicious! Did you make your own pickled peppers? I have some peppers (lots) and I'd like to pickle them. Could you provide a recipe?

Edited by TdeV (log)
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