Dinner 2020

[Okanagancook]

14 hours ago, Chris Hennes said:

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:

This also is my go to recipe.  Have made it many, many times and also with the alternating spinach layers.  It's not so bad if one does it over a few days...making the sauce and letting it 'mature' in the fridge.  The pasta can be made and blanched ahead also....this really helps.

I found the recipe on-line from "Recipe Secrets" https://www.recipesecrets.net/forums/recipe-exchange/30194-lasagne-al-forno.html

I compared it to the book recipe and pretty well spot on.

Edited January 6, 2020 by Okanagancook (log)

[Duvel]

39 minutes ago, Paul Bacino said:

Cauliflower Crust Pepperoni Pizza

 

Occasionally, I do enjoy cauliflower crust pizza as well. Your „dough“ looks very different to mine: is that a coarse grind or is that grated cheese in the crust ? What are the non-white particles ?

[Paul Bacino]

@Duvel--  I make my own C rice,   I break it down to 1/2 the size of a BB.    I micro wave that for about 6 mins.  I cooled it and then squeeze all the water out.  To that I had shredded Mozzarella  and grated Parm.   I added Italian seasoning ( looks black flakes ).  Mix all together,  then I add a room temp beaten egg..lightly toss all together.  Press out on a parchment lined sheet pan, cook for about 20 min's @400 F  ---add warmed sauce and Shredded Moz on top.. cook anothe 10 mins. 

[JoNorvelleWalker]

4 hours ago, Okanagancook said:

This also is my go to recipe.  Have made it many, many times and also with the alternating spinach layers.  It's not so bad if one does it over a few days...making the sauce and letting it 'mature' in the fridge.  The pasta can be made and blanched ahead also....this really helps.

I found the recipe on-line from "Recipe Secrets" https://www.recipesecrets.net/forums/recipe-exchange/30194-lasagne-al-forno.html

I compared it to the book recipe and pretty well spot on.

 

 

One difference, Bugialli has one cook the chicken breast in the sauce and then remove and chop the chicken near the end.  Unless possibly the recipe is different in different editions of the book.

 

[Paul Bacino]

Pan Seared Halibut ( Butter/ginger /Rosemary/lemon )

 

 

The side  is Fennel. onion, potato gratin with Broccolini 

[Okanagancook]

2 hours ago, JoNorvelleWalker said:

 

One difference, Bugialli has one cook the chicken breast in the sauce and then remove and chop the chicken near the end.  Unless possibly the recipe is different in different editions of the book.

 

You are right my friend...I didn't go to page 178 to check the method on the sauce making.

[scubadoo97]

Have a spatchcocked chicken on the smoker tonight with a couple sweet potatoes in the toaster oven 

 

photos maybe forthcoming 

[kayb]

Brunswick stew tonight. I finally broke down the Boston butt we ate bits of Saturday. 3 1/2 pounds of meat, plus what went in the stew (about another pound?) stashed in the freezer. Better than half of this stew will go in the freezer as well. Tomorrow, I'll attack the ham, portion it out and vac-pack and seal it, and grind up the big chunks to freeze for deviled ham or ham croquettes, and freeze the hambone for future stock. Come the apocalypse, if we can keep the freezer powered up, y'all come on down. There will be plenty to eat.

 

 

[liamsaunt]

roasted broccoli, brown rice and avocado bowl with shichimi togarashi, spicy chili crisp condiment and ponzu

 

[JoNorvelleWalker]

39 minutes ago, liamsaunt said:

roasted broccoli, brown rice and avocado bowl with shichimi togarashi, spicy chili crisp condiment and ponzu

 

 

Beautiful presentation!

 

[Dante]

Tonight's dinner:ground pork pies with corn-and-edamame succotash sprinkled with nutritional yeast on the side.

[Margaret Pilgrim]

Iceberg with Momofuku

 

Pork rillettes

 

 

With bread and cornichon

 

And three veg soup

 

[heidih]

17 minutes ago, Dante said:

Tonight's dinner:ground pork pies with corn-and-edamame succotash sprinkled with nutritional yeast on the side.

 

 

I grew up with Adelle Davis on the bookshelf so I kinda scream "oh gosh" when I see nutritional yeast. More recently it has become an umami golden child particularly in vegan cuisine. I need to re-acquaint myself. 

Edited January 7, 2020 by heidih (log)

[CantCookStillTry]

Dinner looks like sh**e because I forgot to take a picture until after I had packed the leftovers for hubs lunch. 

 

Rogan Josh (Pataks paste school night cheat) and baked cauli rice. Unpictured were poppadoms & mango chutney. 

 

[Ann_T]

Lamb shanks for dinner last night. Served over rice.

[kayb]

14 hours ago, liamsaunt said:

roasted broccoli, brown rice and avocado bowl with shichimi togarashi, spicy chili crisp condiment and ponzu

 

 

Another lovely bowl. You have the prettiest dishes.

 

[mgaretz]

Two recent dinners.  These may be my last dinners/cooking for many weeks as I am going in for major back surgery tomorrow and will limited as to what I can do during the recovery period.  But I will be lurking!

 

Lamb chops, served with steamed Brussels Sprouts in butter:

 

 

Meatloaf, served with snap peas in butter.  The bottom slice kinda came apart on the way to the plate.

 

 

 

[chileheadmike]

Lamb looks great. Here's to a full and speedy recovery. 

[shain]

18 hours ago, heidih said:

 

I grew up with Adelle Davis on the bookshelf so I kinda scream "oh gosh" when I see nutritional yeast. More recently it has become an umami golden child particularly in vegan cuisine. I need to re-acquaint myself. 

 

 

It's not a bad ingredient,if used correctly. My rules are:

- Use good quality product.

- Always cook it if using more than a pinch (cooking breaks its smell).

- It is not a cheese substitute. It's more akin to msg.

Edited January 7, 2020 by shain (log)

[Dante]

19 hours ago, heidih said:

 

I grew up with Adelle Davis on the bookshelf so I kinda scream "oh gosh" when I see nutritional yeast. More recently it has become an umami golden child particularly in vegan cuisine. I need to re-acquaint myself. 

 

 

I'm a great fan of the stuff, and that came out of my studies of vegan cuisine, but I love using it on veggies, or as a flavour for sauces and such.

[liamsaunt]

8 hours ago, mgaretz said:

Two recent dinners.  These may be my last dinners/cooking for many weeks as I am going in for major back surgery tomorrow and will limited as to what I can do during the recovery period.  But I will be lurking!

 

 

I hope you have a successful surgery and a full and fast recovery!

 

Dinner was another bowl meal.  I'm trying to up my veggie intake to make up for a very indulgent rich food holiday period of eating.  Between this for dinner and a smoothie with two cups of spinach in it for breakfast I did OK today.  This bowl is brown rice, black beans, garlic sautéed collard greens, and smoked paprika roasted acorn squash with aji sauce and jalapeños.

 

[robirdstx]

The last of the meat from the Christmas Goose!
 

 

Goose, Mushroom and Water Chestnut Risotto garnished with Cojita Cheese, Green Onions and Goose Cracklins 

 

[Margaret Pilgrim]

Unfortunately, not the last of the meat from the Christmas ham...but we're getting there.

Ham cakes and garlicky bok choy

 

+

[JoNorvelleWalker]

11 hours ago, mgaretz said:

Two recent dinners.  These may be my last dinners/cooking for many weeks as I am going in for major back surgery tomorrow and will limited as to what I can do during the recovery period.  But I will be lurking!

 

Best of good wishes for your recovery.

 

[CantCookStillTry]

You all know I'm a simple gal by now. Tried to mess around with presentation tonight 🤦‍♀️. 

Him: Whats this called? 

Me: Lamb Peas & Spuds

Him: Oh. 

 

 

Over done lamb. Boiled then pan browned taytos, mashed minty peas & Feta.