Dinner 2019

Duvel · February 1, 2019

5 hours ago, Dante said:

Tonight's dinner: White chili, accompanied by guacamole and chips

Can you elaborate on the “white chili”, please ?

MelissaH · February 1, 2019

2 hours ago, Duvel said:

Lucky you ! I usually have to take a 6h flight to Urumqi to enjoy that kind of lamb noodles 😉

I'm not sure which is easier: you taking a 6h flight, or me making a 6+h overland trek to NYC.

But the recipe here has flavors that seem close to what we remember eating at Xi'an Famous Foods. (We prefer the noodle version rather than the soup version, which is what this recipe is.) We use the chile oil in other things, too.

KennethT · February 1, 2019

17 minutes ago, MelissaH said:

I'm not sure which is easier: you taking a 6h flight, or me making a 6+h overland trek to NYC.

But the recipe here has flavors that seem close to what we remember eating at Xi'an Famous Foods. (We prefer the noodle version rather than the soup version, which is what this recipe is.) We use the chile oil in other things, too.

I usually get the dry version (not in soup), but I wanted something really warming last night.

**Shelby** · February 1, 2019

Needed another sandwich inspired by @HungryChris--I think I could eat one of those every week.

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I upped my fry intake to 7. Take note.

:raz:

Chicken quarters last night

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Dante · February 1, 2019

11 hours ago, Duvel said:

Can you elaborate on the “white chili”, please ?

Certainly!

It's a tomato-less chili, essentially.

Pork, cannelini beans, hominy, poblano, onion, celery, cumin, coriander, garlic, oregano, cayenne. Sauce is stock and greek yogurt.

robirdstx · February 2, 2019

Pasta with Basil Pesto, Hot Italian Sausage, Roasted Red Bell Peppers, some of the leftover Grilled Chicken and Blistered Tomatoes from last night’s dinner and finished with Cotija cheese

BonVivant · February 2, 2019

Another hair-raising bus journey through the Rif mountains to Nador. First meal at one of the many seafood restaurants behind my lodging. To order you pick any (shell)fish to fill a big platter. They tell you the price, which comes with water, rice and all the sides.

My dinner at home.

liuzhou · February 2, 2019

Spicy chicken with olives, garlic, lemon zest, white wine and coriander leaf/cilantro. Served with "forbidden holy rice".

weinoo · February 2, 2019

A few recent dinners:

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Mezze rigatoni all'Amatriciana. Side salad of endive in the style of puntarelle, with anchovy, garlic, lemon, olive oil.

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Got my shipment of the Rancho Gordo bean club, and it included farro. So, a soup of porcini and cremini mushrooms, leeks, onion, celery, carrot, and farro. A play on mushroom barley soup, I like this perhaps a bit more, as it doesn't get too thick like it can with barley. The broth includes the soaking liquid from the porcini, chicken stock, and water.

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Roasted chicken thighs and fingerling potatoes. Braised endive and romaine. The almost all-white plate of winter.

Edited February 2, 2019 by weinoo (log)

shain · February 2, 2019

Pizza bianca with mushrooms, thyme, garlic and parmesan post bake.

Sfincione with tomato sauce, caramelized onions, toasted breadcrumbs and pecorino.

Nonna-style pizza.

rotuts · February 2, 2019

Dinners have been a bit like this lately , Diner-ish :

SV turkeyB w home made gravy

Final plate , this version w Crispy CSO baked Russets

and this version :

CSO baked RedBliss w a little Kalamata olive oil and Chicago Steak seasoning Final plate

**ElsieD** · February 2, 2019

@rotuts Those spuds look really good. Which setting and what temp do you use?

liamsaunt · February 2, 2019

Crabcakes from the Waters cookbook (could have used more binder but the flavor was excellent) with oven fries. There was a salad also but you'll have to trust me on that 🙂

Niece won't eat crab because her brother has a crustacean allergy so I made her a cheese soufflé

rotuts · February 2, 2019

@ElsieD

I either used CSO steam-bake @ 400 F or possibly 450 f I don't flip , just try to get the skin side down initially in the pan

then I remove when brown on top.

maybe 40 45 minutes ?

I use brown parchment paper these days it seems to have more silicone in it than the white

https://www.amazon.com/dp/B001IZIC8I/ref=sxbs_sxwds-stvp_1?pf_rd_p=03dd84f0-0dd9-4d32-b6cb-02a32e0ba336&pd_rd_wg=ZxSIw&pf_rd_r=NQHA97VXBKZBMRA0R421&pd_rd_i=B001IZIC8I&pd_rd_w=K2wbb&pd_rd_r=85f700e5-fc91-4340-93a9-2d0b31f5d2ce&ie=UTF8&qid=1549121081&sr=1

4 rolls are 29 USD ( the price haas gone up ! )

or

https://www.amazon.com/CARE-Certified-Parchment-Baking-Paper/dp/B001T6JTMY/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1549121081&sr=1-8&keywords=parchment+paper

one roll for 5 USD.

Edited February 2, 2019 by rotuts (log)

Norm Matthews · February 3, 2019

Made a second stab at Charlies request for chicken wings done Pureto Rican style and PR rice to go with it. After some reading up on the rice ingredients, switching to a fried chicken version, and a trip to Bonito Michoacan grocery, I was able to round up everything. It all turned out very well this time.

JoNorvelleWalker · February 3, 2019

Last night's dinner...

Perfectly unremarkable picture that I'd otherwise not have posted but for the pineapple looking brownery in the upper center. It is Whole-roasted celery root with coriander seed oil from Ottolenghi's Simple (pp 128,129).

I had never tasted celery root to the best of my knowledge, let alone prepared it. I rather like the taste and texture. What I did not care for was the slightly acrid coriander crust. If I prepare the recipe again -- which at this point is doubtful -- I shall bake the root on a rack at lower temperature, and omit the coriander entirely. A bit of rosemary might be nice.

As it is I was disappointed, and disappointed in Simple as a cookbook. Unlike other Ottolenghi volumes nothing much inspires.

BeeZee · February 3, 2019

Chinese inspired fried rice with chicken and shrimp, made with cauliflower rice and lots of other veg. Eating healthy in prep for nacho pig out tomorrow😝.

scubadoo97 · February 3, 2019

@JoNorvelleWalker celery root is a tasty treat. I’ve roasted it and mashed it. Both applications were delicious. Just a bear to peel

JoNorvelleWalker · February 3, 2019

26 minutes ago, scubadoo97 said:

@JoNorvelleWalker celery root is a tasty treat. I’ve roasted it and mashed it. Both applications were delicious. Just a bear to peel

The Ottolenghi recipe did not call for peeling beyond trimming. But yes, I'd be open to trying celery root in another capacity.

Dante · February 3, 2019

Tonight's dinner: Brunswick Stew

Dejah · February 3, 2019

The extreme temperatures from the Arctic Vortex froze our water pipes. We got them thawed but the pipe into the hot water tank sprung a spray at a joint. Of course, these things happen late at night - 10:30 PM Wednesday. The water on the floor set off the alarm but we didn't know where the sensor was! After several calls from central, etc, we finally got things settled down. However, we didn't get water back until Friday morning as the repair people were tied up with furnace calls. Good thing we were able to melt snow for toilet flushing!

So, Thursday's dinner was A & W burgers, fries, and onion rings. Got a couple of cups of water so we could brush our teeth. Hubby made coffee with bottled citrus flavoured soda water. It was drinkable but certainly wouldn't want it regularly!
Friday, picked up some beef liver that looked freshly sliced and packaged. Liver and Onion is one of our favourite meals. Hubby likes Katsu sauce for his meat.

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Friday, I cut up a chicken and prepared Marinated Citrus Roast Chicken and roasted for supper tonight. Haven't made this for quite some time, and another eGulleteer reminded me how good this was. I added Thai Lime leaves along with the lemons and oranges. The gravy is lovely, sweet, tangy, citrusy. Mashed cauliflower and mixed vegetables went well with this dish.
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kayb · February 3, 2019

I am surely enjoying all y'all's dinners (and lunches and breakfasts). I have eaten nothing worthy of note in more than a week, and it's been heavy on the fast and junk food the last three days, as I've been out of town with a grandchild having surgery. I leave tomorrow for a conference, so there will be more forgettable food. I am ready for some GOOD food; perhaps I can sneak away from this conference one evening and get a good meal.

K.

**Shelby** · February 3, 2019

Ugh @Dejah. That experience is certainly not fun. I'm glad it's fixed now!

@kayb I hope your grandchild is good and on the mend.

Ronnie wanted lamb chops on the grill last night. He did an excellent job. Lamb, for me, is very filling so I had a few bites and he ate the rest of mine plus his lol. I finally got to use some of the caviar lentils from Rancho Gordo. I did a roasted broccoli and lentil salad. The recipe called for arugula, but I didn't have any so I subbed lettuce. Oh and some green beans and some of those melted potatoes I talked about earlier.

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