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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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Dante

Dante

Posted
Posted
58 minutes ago, heidih said:

 

Does daikon crisp well? 

 

Not like a french fry but I give them a coating of flour first that gives some crispiness.

gfweb

gfweb

Posted
Posted
9 hours ago, JoNorvelleWalker said:

Stink bug (now departed) on my neck at dinner not withstanding.

 

I need to make that lasagna..

 

perhaps the stink bug was a cilantro note to replace the bay leaf

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Okanagancook

Okanagancook

Posted
Posted

Lamb sirloin chops with rosemary/garlic paste rub, baked potato with sour cream/chopped green onion and bacon bits and fennel in an orange sauce from Geljina.  This is really delicious.  Seems a bit out of focus....my little camera is failing.

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Owtahear

Owtahear

Posted
Posted
On ‎1‎/‎2‎/‎2020 at 4:55 AM, CantCookStillTry said:

A BBQ dinner tonight at a place called Pie Alley in Yeppoon. Supposed to be New Orleans style food in a Whiskey & Blues Bar. Set in a literal Alley. 

There was a brilliant live singer but it wasn't Blues. There was not that great a Whiskey selection and I have never been to New Orleans but I didn't see any Gumbo or Jambalaya on the menu ... so not sure if very authentic. BUT the food we did have was Very Very Very good. 

Pretty sure my hub would have prefered to take more loaded "fries" home over me 😂. 

 

Obligatory kids nugs & chips 

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Pulled pork loaded fries with salsa, Aioli and Jalepeno Jelly. 

 

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Bbq platter of Pork ribs, Popcorn Prawns, Onion rings & SF chicken with slaw and chips. 

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I actually have been to Yeppoon.

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Owtahear

Owtahear

Posted
Posted
On ‎1‎/‎3‎/‎2020 at 1:22 PM, Duvel said:

More “linner” than dinner ... grazing through La Boqueria, the main market in Barcelona.
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I skipped the tempting ham shop as I have quite some good stuff at home 😉

 

First stop: salted cod fritters - so fresh, so good ...

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Then ... some freshly shucked oysters:

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... aaand a couple of pristine sea urchins, just opened. My wife had to drag me away from there !

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My son was not to enthusiastic, so we had to get something “real” for him. He wanted octopus, therefore ...

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I prefer with some spicy paprika ...

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Next came fried baby squid (“chipirones”) ...

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And some razor clams, for good measure!

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Got some mushrooms & snails for the family dinners on the upcoming weekend ...

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Finally, a strawberry cheesecake icecream and everyone was happy !

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Next: a bit of sports 🙄

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I am completely jealous!!!!!!!!!!!!!!!

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BonVivant

BonVivant

Posted
Posted

Back in food hell now. Kelp Rösti, and fresh roe with chilli sauce.

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Cooked SV then very briefly browned

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In Sicily:

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2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
7 hours ago, gfweb said:

I need to make that lasagna..

 

You should!  It is worth the effort.  I recall @Chris Hennes has made it too.  I don't have the stamina to make lasagne al forno more than once a year.

 

I'd also like to try Bugialli's lasagne all'anitra all'aretina, duck flavored lasagne from Arezzo.  Sort of like neko nabe the duck is discarded or reserved for another use.

 

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

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

gfweb

gfweb

Posted
Posted
10 minutes ago, JoNorvelleWalker said:

 

You should!  It is worth the effort.  I recall @Chris Hennes has made it too.  I don't have the stamina to make lasagne al forno more than once a year.

 

I'd also like to try Bugialli's lasagne all'anitra all'aretina, duck flavored lasagne from Arezzo.  Sort of like neko nabe the duck is discarded or reserved for another use.

 

Is there an online recipe?

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted
36 minutes ago, gfweb said:

Is there an online recipe?

 

For lasagne al forno, not that I could find.  Maybe Chris knows one.

 

The NY Times has an article on Neapolitan lasagna for carnival.  The author explores options "but in the end I decided to tackle the toughest one possible, Giuliano Bugialli's."  Though she used instant noodles.  I could not make this up.  Anyhow very different from lasagne al forno.

 

However I did find the recipe for lasagne all'anitra all'aretina on line if you want to try it and report back:

https://www.apartfrommyart.com/apart-from-my-art/finest-duck-lasagna-recipe

 

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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

BeeZee

BeeZee

Posted
Posted

Watched the Food Network while at the gym today and decided to make a simple recipe that Michael Symon demonstrated. Baked cod shakshuka style. I made it with scrod, doubled the red bell pepper, and tweaked the spices a little. It was very easy and tasty, served with riced cauliflower since I am trying to reduce carbs this month. I would make it again.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

lindag

lindag

Posted
Posted

OMG!  Michael Symon makes me want to throw up.  His incessant cackling is intolerable.

IMO, he is an idiot.  Not saying he can’t cook, just that I can’t watch him.

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liamsaunt

liamsaunt

Posted
Posted

My stomach is blown out from all of the rich holiday foods, and my husband had to fly a red eye to London tonight, so I went simple and vegetarian with soups.  I made two kinds as different folks like different things.  Both are from the cookbook Half Baked Harvest Super Simple.  Butternut squash with pumpkin seeds and sage. I accidentally focused more on the bowl than the soup with my camera, I think because I have not used these bowls in a while and I like them.

 

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Roasted tomato with lemon-basil pesto

 

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Not shown because I forgot to take a picture, but I made popovers to go with the soups. There was also a salad.  

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kayb

kayb

Posted
Posted

I have always loved those bowls.

 

Soups look good, too. I'm making Brunswick stew tomorrow.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Chris Hennes

Chris Hennes

Posted
Posted
3 hours ago, JoNorvelleWalker said:

You should!  It is worth the effort.  I recall @Chris Hennes has made it too.  I don't have the stamina to make lasagne al forno more than once a year.

Yes, that's my go-to lasagne recipe, though like you I only make it about once per year. I love his suggestion of layering alternating spinach and plain noodles, the slices are striking:

DSC_8183.jpg

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Chris Hennes
Director of Operations
chennes@egullet.org

JoNorvelleWalker

JoNorvelleWalker

Posted
  • Topic Starter
Posted

Eat Your Books tells me I have seventeen Bugialli lasagne recipes in my collection.  No two seem alike.  Tonight's dinner is lasagne al forno.

 

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

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

Dante

Dante

Posted
Posted

Tonight's dinner, sauteed steak tips with smashed potatoes and steamed rapini

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CantCookStillTry

CantCookStillTry

Posted
Posted (edited)

Last night of the Jollies. Many a leftover shoved in a Doggy Box. 

Chicken Parmy (Aussie tradition is to judge an establishment by its Parmy - or so my hubster tells me when he orders one 75% of the time and I accuse him of being boring). 

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Kid had a Cheeseburger 

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I tried a 'Rueben' - again not sure if truly a Rueben as had brisket and pastrami but was yummy and huge. 

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Jalepeno Poppers to Sample 

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This was a diff restaurant to the other night but a few in the area seem to be trying to do things 'American'. 

We even saw a Carls Jr in nearby Rocky. 

 

Edited by CantCookStillTry (log)
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