Dinner 2020

KennethT · March 30, 2020

2 minutes ago, heidih said:

@KennethT The spiral is how I've always made scallion bread. Lovely layers. This recipe https://app.ckbk.com/recipe/chin64494c08s001r020/pan-fried-scallion-chive-breads

I guess the texture can be a little similar to some of the better scallion pancakes I've had in Chinese places... but I think it's more chewy which I think is a better vehicle for teh curry. I can't see your article - I think it's behind a paywall as I can see it for a second, then it disappears...

scamhi · March 30, 2020

this was dinner last night.

spinach a feta frittata with romaine lettuce with a little gorgonzola sherry vinegar and olive oil

and a 2017 Baudry Chinon Rose

heidih · March 30, 2020

1 hour ago, KennethT said:

I guess the texture can be a little similar to some of the better scallion pancakes I've had in Chinese places... but I think it's more chewy which I think is a better vehicle for teh curry. I can't see your article - I think it's behind a paywall as I can see it for a second, then it disappears...

Barbara Tropp's recipe from China Moon

Norm Matthews · March 30, 2020

Charlie suggested today's menu. He wanted grilled chicken dark meat and Mac and Cheese. He said I could decide what vegetables. I seasoned the thighs with poultry BBQ seasoning and apple flavored BBQ sauce was added near the end.

Dante · March 31, 2020

Tonight's dinner: bratwurst on a bun with Texas Wiener sauce. Steamed buttered corn on the side.

robirdstx · March 31, 2020

Chili with Beans; served over Rotini with Shredded Cheese and Green Onions

**TdeV** · March 31, 2020

Well, I've been daydreaming about @liamsaunt's great seafood stew, but this was not a success. It had trout, shrimp, thinly sliced chard, shaved fennel, red bell pepper, water chestnuts, potato (repurposed from under a roasted duck), green onion, cilantro, and added at the last minute, meyer lemon and coconut milk. The stock was canned with some bean soaking water, white wine and a bottle of clam sauce.

The coconut milk separated. Because of the lemon? And it wasn't an inspiring flavour, perhaps too watery. 🙁

Margaret Pilgrim · March 31, 2020

No cook, tuna pasta sauce from Marcella Hazan.

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Divine.

(edited to qualify that the sauce is uncooked, but the pasta is.)

Edited March 31, 2020 by Margaret Pilgrim (log)

blue_dolphin · March 31, 2020

10 minutes ago, Margaret Pilgrim said:

No cook, tuna pasta from Marcella Hazan.

...

Divine.

No cook pasta sounds crunchy 🙃

BeeZee · March 31, 2020

Thai red curry chicken with the veg I had on hand...3 scallions starting to get slimy, couple of carrots sliced up, can of water chestnuts, some frozen peas. Served with rice. I feel like I’m living in the show “Chopped” at times...with a worse pantry.

Ann_T · March 31, 2020

One of my days off so decided to make a nice dinner.

One of our favourites.

Green Peppercorn steak (Beef tenderloing) with

Parisienne potatoes and a few veggies.

Edited March 31, 2020 by Ann_T (log)

blue_dolphin · March 31, 2020

Once again, taking guidance from @Anna N, I took my slice of leftover pizza (Fava, ricotta & lemon from Cool Beans if anyone is interested) out back for a change of scenery before I chowed down.

We took in the orange tree

And the echium

Apologies for my failure to remove the original mint leaves and replace them with perky, fresh ones.

Kim Shook · March 31, 2020

3 hours ago, TdeV said:

Well, I've been daydreaming about @liamsaunt's great seafood stew, but this was not a success. It had trout, shrimp, thinly sliced chard, shaved fennel, red bell pepper, water chestnuts, potato (repurposed from under a roasted duck), green onion, cilantro, and added at the last minute, meyer lemon and coconut milk. The stock was canned with some bean soaking water, white wine and a bottle of clam sauce.

The coconut milk separated. Because of the lemon? And it wasn't an inspiring flavour, perhaps too watery. 🙁

I'm betting the culprit is the bell pepper. They take over and ruin everything. The bullies of the vegetable world. 😁

Dinner last night started with a salad:

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The other day a good friend posted some garlic toast pizzas on FB that looked good. I had almost everything already. That was our main course. Started with Pepperidge Farm frozen Texas toast garlic bread:

Added some meat sauce from the freezer:

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Finished:

Mozzarella and pepperoni. Mr. Kim had jalapenos on his, too.

Tonight – oh! What a surprise! A salad:

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With a nice addition of supremes of blood orange. But that green dressing was a bust with both of us. I’m going to see if Jessica likes it and toss it if not. I was supposed to be a lowfat Caesar made with avocado, garlic, lemon juice, Worcestershire, Dijon, Parm, S&P, and anchovy paste. We saw someone make it on “The Kitchen” on Food Network and thought it sounded really good. It was not. It was an unpleasant flavor and consistency.

Found another steak at Publix for a decent price, so I did some sous vide again today. It was a sirloin, almost a full pound for $6. We split it between the two of us. Two and a half hours at 120F, then seared in ghee:

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Very good.

I did baked potatoes and an Ina Garten Brussels sprouts recipe to go with. The sprouts were supposed to be shredded in a food processor, but I just sliced thinly:

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My food processor is in the attic behind big boxes. Only Mr. Kim goes in there. He could have another family hidden there and I’d never know. The sprouts were sautéed (I used ghee) and drizzled with balsamic syrup. I used Saba:

They were keepers. My roasted sprouts always end up mushy. These were caramelized and charred, but not overcooked.

Plated:

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Some Brazilian cheese bread that needed something:

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Maybe a mustard sauce or a brushing of black pepper infused honey? They were a bit bland.

Duvel · March 31, 2020

7 hours ago, Dante said:

Texas Wiener sauce

Could you please elaborate on that ?

CantCookStillTry · March 31, 2020

Today I came home to Beef, Red Wine & Veg Soup. I would consider continuing this sad sack lark but he goes back to work tomorrow 😞.

I can't find any evidence of leftover Red Wine so I assume someone has discovered the term 'Cooks Perk'.

Anna N · March 31, 2020

7 hours ago, Ann_T said:

One of my days off so decided to make a nice dinner.

Uh? I have never seen a dinner from you that wasn’t nice.

Anna N · March 31, 2020

5 hours ago, Kim Shook said:

The other day a good friend posted some garlic toast pizzas on FB that looked good.

What a great idea. I’m going to file that for future reference.

Anna N · March 31, 2020

5 hours ago, Kim Shook said:

Only Mr. Kim goes in there. He could have another family hidden there and I’d never know.

Are you kidding me? They must always eat alone if so.

Nicolai · March 31, 2020

Quarantine dinner.........

scamhi · March 31, 2020

11 hours ago, Margaret Pilgrim said:

No cook, tuna pasta sauce from Marcella Hazan.

Divine.

(edited to qualify that the sauce is uncooked, but the pasta is.)

that's the recipe I used. the sum of its taste is more than the individual parts. Many people cant tell it is tuna.

Ann_T · March 31, 2020

1 hour ago, Nicolai said:

Quarantine dinner.........

Beautifully photographed.

liamsaunt · March 31, 2020

Last night's dinner is brought to you by the color brown. Rye bread

Bratwurst, chicken apple sausage, applesauce, braised cabbage and potato pancake

**Shelby** · March 31, 2020

Venison meatballs stuffed with mozz. cheese along with Italian sausages over fresh pasta.

Steve Irby · March 31, 2020

Yesterday I made a double recipe of cannelloni to distribute to some of our housebound friends and for the freezer. I have used the same recipe from Cotton Country Collection by the Jr. League of Monroe LA for about forty years. The filling is ground beef, spinach and a little chicken liver bound with eggs, cream and pecorino romano. I make fresh pasta sheets to substitute for manicotti tubes. The stuffed pasta is covered in a bechamel sauce then topped with red sauce. I'm embarrassed to say how much we inhaled for dinner but the freezer certainly isn't going to have to work as hard.

Dante · March 31, 2020

8 hours ago, Duvel said:

Could you please elaborate on that ?

Base of ketchup, stock, onion, and tomato paste, with ground beef added. Seasonings of Worcestershire sauce, dry mustard, cumin, cinnamon, pepper, celery seed, and nutmeg.

Originated in New Jersey, but for some reason attributed to Texas. Lots of pizzerias where I grew up in southern NJ had them on the menu.