Dinner 2019

Margaret Pilgrim · May 30, 2019

On May 28, 2019 at 8:25 PM, chord said:

Stuffed chicken breast over wild garlic spaetzle

Is your spaetzle made with RAMPS? I am tasting your plate right now!

weinoo · May 30, 2019

I call it chicken soupy rice. Could be arroz con pollo, I guess. But lots of Spanish spices in there. And it's bomba rice.

Green salad and sautéed asparagus accompanied.

Edited June 2, 2019 by weinoo (log)

heidih · May 30, 2019

@weinoo A nice tasty comfort dish. Reminds me of Sopa with Fideo https://www.google.com/search?q=fideo+so%3Ba&rlz=1C1GCEA_enUS755US755&oq=fideo+so%3Ba&aqs=chrome..69i57j0l5.2872j0j8&sourceid=chrome&ie=UTF-8 And yes the rice - good choice

Margaret Pilgrim · May 30, 2019

36 minutes ago, weinoo said:

I call it chicken soupy rice. Could be arroz con pollo, I guess. But lots of Spanish spices in there. And it's bomba rice.

Green salad, and sautéed asparagus accompanied.

Do you need kitchen help? Dog walking, no, no, cat walking? Windows washed? Me need this food. Name barter price.

chord · May 30, 2019

4 hours ago, Margaret Pilgrim said:

Is your spaetzle made with RAMPS? I am tasting your plate right now!

Confession time: I didn't make the spaetzle. It's a dried pasta product that I saw in a Big Lots and decided to buy on a whim. The pasta is from Germany, so it's probably not made with ramps. According to the ingredient label, they used "wild garlic powder," whatever that means. It did taste pretty good though.

Edited May 31, 2019 by chord (log)

Duvel · May 31, 2019

22 minutes ago, chord said:

The pasta is from Germany, so it's probably not made with ramps

Not with ramps (allium tricoccum), but with its very close cousin “Bärlauch” (allium ursinum). Having tasted both I’d say that they taste pretty similar, and I used to use Bärlauch for ramps while living in Germany ...

Margaret Pilgrim · May 31, 2019

1 hour ago, chord said:

Confession time: I didn't make the spaetzle. It's a dried pasta product that I saw in a Big Lots and decided to buy on a whim. The pasta is from Germany, so it's probably not made with ramps. According to the ingredient label, they used "wild garlic powder," whatever that means. It did taste pretty good though.

Fair enough. Do YOU need kitchen help, cat walker, etc? I'm easy.

mgaretz · May 31, 2019

@Kim Shook, those were real hot dogs from Costco. Their brand but they have Hebrew National on sale so I’m going to pick up some.

Margaret Pilgrim · May 31, 2019

Cucumbers dressed with cucumber-less "tzitziki" (yogurt, garlic, dill, s and cracked pepper).

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End of the Mississippi Roast -> ragu

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Over pappardelle

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Happy making use of leftovers.

rotuts · May 31, 2019

beans and franks , not sausage

can be a real comfort food.

Kim Shook · May 31, 2019

2 minutes ago, rotuts said:

beans and franks , not sausage

can be a real comfort food.

Redneck cassoulet! 😁

shain · May 31, 2019

Enchiladas. Filled with spinach and cheeses bound with eggs. Chipolata and tomato sauce, with cheese, toasted coriander, dried sweet chilies. Sour cream sauce with green chili, cilantro, spinach, lemon zest and oregano. Goat milk feta.

heidih · May 31, 2019

@shain Looks and sounds good. I'd add crisp radishes, maybe quick pickled onion, lime wedges and a small bowl of extra green sauce to unite the rice and beans. I want it all

shain · May 31, 2019

25 minutes ago, heidih said:

@shain Looks and sounds good. I'd add crisp radishes, maybe quick pickled onion, lime wedges and a small bowl of extra green sauce to unite the rice and beans. I want it all

Thanks

We actually did have more of the sauce and feta to supplement, and also some pickled chilies.

I store a jar of salted vinegar and sliced chilies in the fridge. I simply add more chilies when needed, and never allow it to get empty

BonVivant · May 31, 2019

My most recent dinners are not at home even though I actually cooked them. I brought with me a couple of things from home knowing the town would be closed all day. Both the tofu and asparagus were steamed. The red stuff is prawn roe .

Local rye bread

I even brought a bunch of beer from home.

Today: sharp daikon, Duroc pork loin and new potatoes.

Rarely eat pork at home unless it's Iberico, Berkshire, or some interesting and higher-welfare breed. This one is Duroc from a farm in north Germany (where I'm on holiday at the moment).

Smoked Speck to render the fat for the cooking.

Daikon and tops were stir-fried with Speck.

Found a drink shop today and picked up a few German craft beers. This one is brewed in a small town 16km from here by 2 hobby brewers. Label is home-printed. I've just read that the whole family helps with bottling, labelling and things like that.

Edited May 31, 2019 by BonVivant (log)

gfweb · May 31, 2019

SV Flat Iron Steak (130F, 3 hrs) with basil cream sauce and pepperoncini, papardelle, and broccolini

Margaret Pilgrim · June 1, 2019

So I opened a can. But it was a can husband insisted on bringing home.

Reflets of France is a reliable brand that you find in supermarkets' local products section. All I did was move to a baking dish

top with crumbs sauted with garlic and parsley

Bake for half hour at 400F to achieve crusty casserole. Was impressed with the good quality (Tarbais) beans, large chunk confit and two sausages. Decent seasonings Can said it served 2, but leftovers will be lunch for at least one, maybe 2.

.

Drowning out husband's objections, also put sauted greens on the table.

Edited June 1, 2019 by Margaret Pilgrim (log)

Panaderia Canadiense · June 1, 2019

So, something you'll often hear in my house that I suspect you wouldn't best at anybody else's: "I am so freaking sick of mahi-mahi! If I have to eat another steak of that fish I am going to go crazy." #tropicalproblems

Mahi-mahi is, in general, one of the least expensive fish I can buy (around $3.50/lb) and as a result we do eat an awful lot of it. However, because there's obviously such a thing as too much, last night's dinner was a step back.

I give you... Popcorn merluza!

JoNorvelleWalker · June 1, 2019

I've never had mahi-mahi.

heidih · June 1, 2019

West Coast US mahi mahi is everywhere. Must be a warmer water fish. I like stronger oily fish but it does at times https://www.ralphs.com/topic/the-scoop-on-seafood-mahi-mahi

liuzhou · June 1, 2019

苦瓜牛肉片 (kǔ guā niú ròu piàn) - Beef with bitter melon.

Beef marinated in Shaoxing wine then stir fried with with garlic, shallots, chilli, bitter melon, scallions and soy sauce. Rice.

It was a particularly bitter bitter melon. This is a Good Thing!

!

Edited June 1, 2019 by liuzhou (log)

Margaret Pilgrim · June 1, 2019

10 hours ago, Panaderia Canadiense said:

So, something you'll often hear in my house that I suspect you wouldn't best at anybody else's: "I am so freaking sick of mahi-mahi! If I have to eat another steak of that fish I am going to go crazy." #tropicalproblems

Mahi-mahi is, in general, one of the least expensive fish I can buy (around $3.50/lb) and as a result we do eat an awful lot of it. However, because there's obviously such a thing as too much, last night's dinner was a step back.

I give you... Popcorn merluza!

Regional differences are so interesting, Mahi Mahi is a luxury where I live. $15-20/lb, But all fish is expensive here. Even my favorite Asian seafood market has markedly raised prices over the past year.