Dinner 2021

[haresfur]

Shiso pesto from this recipe with some substitutions. I liked it as a nice change from normal pesto. Partner wasn't so impressed and missed the cheese. 

[liuzhou]

14 minutes ago, haresfur said:

Partner wasn't so impressed and missed the cheese. 

 

 

Add cheese to it next time, then!

[Norm Matthews]

11 hours ago, heidih said:

Nice looking. Is the cherry element a preserve? I stumbled on some discounted Cherry Bonne Maman at Kroger - just the right tartness and sneak it into lots of dishes. 

Yes it is a cherry preserve.  There was a story in the KC Star about how the owners of Bonne Maman helped Jews during WWII. 

Edited February 19, 2021 by Norm Matthews (log)

[dcarch]

Another (late) Valentine dish for a non-meat eater. Also to celebrate Ash Wednesday, and Canjun shrimps for Fat Tuesday.

 

dcarch

 

 

Edited February 19, 2021 by dcarch (log)

[gfweb]

@dcarch What are those hearts made-of?

[rotuts]

my guess is ( firm ) Tofu.

[weinoo]

Finished up the last of the black truffles earlier...

 

 

Stuffed a few slices under each of four thighs and roasted them. Got a nice crispy skin.

 

 

Also made truffle mashed potatoes to serve with. And some sautéed asparagus.

 

 

Didn't even want to turn on the stove last night. Made a big salad with some Spanish cured tuna, piquillo peppers, avocado. And already made céleri rémoulade and pickled string beans (purchased).

[dcarch]

38 minutes ago, gfweb said:

@dcarch What are those hearts made-of?

 

Silken Tofu.

 

dcarch

[liamsaunt]

Southwestern flavored salmon cake, and a salad with a chipotle dressing

 

[Kim Shook]

@patti – great looking BBQ shrimp.  That is one of our favorite meals.  I just checked and I haven’t made it in over two years.  I have two different recipes that I’ve used over the years.  I have some shrimp in the freezer and I’m going to try your recipe soon.  Thanks for posting it. 

 

@CantCookStillTry – I love the look of your roasted potatoes.  Share your method?  And no need for explanation.  I’ve done the same thing with Bisto and frozen fries!

 

More red meat.  I need some!

 

@LenoraCR – my sister!  So nice to meet another person who cannot tolerate spicy food. 

 

 

Dinner was dogs, tots, and beans:

 

Mr. Kim’s plate:

With a salsa dog and a chili/cheese dog.  Also a mixed green salad with a goat cheese and blackberry vinaigrette:

[Duvel]

Long day at work ... and not a successful one. Felt to lazy to cook and dropped in at Aldi on the way home to find something quick to make. They had „Greek weeks“ - so ...

 

Meze plate: Spanakopita, dolmades, braised chickpeas, olives, pita bread, cucumber, fried aubergine, Gyros and battered squid rings. Plus a lot of zaziki.

 

 

And some Ouzo. Remember: rough day 😉

 

[scubadoo97]

Cooked a couple BSCB yesterday 

Got to love the heavy carbon steel Darto pans for getting some good color on the meat 

 

 

[CantCookStillTry]

@Kim Shook After trying every recipe under the sun, I stick with Nigella for my "I just need good Roasties" days. 

Par boil, screaming hot duck fat, heated to 250c while the oven warms. Dust with polenta and salt. Tip in, swear a lot when you get splashed, turn down to 220c, flip after 20 mins, leave alone for 30 more 😁.  Nom. 

[JoNorvelleWalker]

2 hours ago, scubadoo97 said:

Cooked a couple BSCB yesterday 

Got to love the heavy carbon steel Darto pans for getting some good color on the meat 

 

 

 

Is that a heavy Darto pan or a normal Darto pan?

 

[scubadoo97]

3 minutes ago, JoNorvelleWalker said:

 

Is that a heavy Darto pan or a normal Darto pan?

 

I’m guessing heavy.   It’s got some serious weight 

[JoNorvelleWalker]

17 minutes ago, scubadoo97 said:

I’m guessing heavy.   It’s got some serious weight 

 

Thanks, mine is the regular weight and it warped.

 

[Dante]

Shakshuka with pita

 

 

 

 

 

 

Like

 

 

 

Comment

 

 

[Captain]

Another easy dinner choice.

With Broccolini and lashings of gravy.

[scubadoo97]

5 hours ago, JoNorvelleWalker said:

 

Thanks, mine is the regular weight and it warped.

 

I can’t imagine this pan warping  

 

Ever!

[Ann_T]

 

Made a stacked warm grilled vegetable and chicken salad for dinner.

 

Eggplant, zucchini, and red peppers, with a basil garlic dressing.

[patti]

@Kim Shook-Thanks! I hope you make the shrimp and enjoy!

 

Bucatini with Rao’s Italian Sausage and Mushroom pasta sauce and ground beef. Sometimes the easy way out can also taste pretty good. 
 

Edited February 20, 2021 by patti (log)

[liuzhou]

Chicken with leeks and almond mushrooms* in wine. Simple boiled potatoes. HP Sauce.

 

 

* Agaricus subrufescens - Chinese: 姬松茸 (jī sōng róng); Japanese: 姫まつたけ (himematsutake).

 

[weinoo]

Really can't get enough of these...

 

 

Some mise...

 

 

 

 

With that pain d'epi to sop up the juices. 

Edited February 20, 2021 by weinoo (log)

[gfweb]

@weinoo How much heat can that cazuela take? I've always been afraid to cook in them

[weinoo]

1 hour ago, gfweb said:

@weinoo How much heat can that cazuela take? I've always been afraid to cook in them

 

Once properly cured, I've never had a problem with them cracking or breaking.  I don't crank the burner all the way, but for this shrimp, went to at least medium high. According to all that's been written, the key is heating gradually (and always to have some oil and/or water in it) and no sudden change in temp either way.

 

Probably not a bad idea to recure if they haven't been used in a while.

 

By the way, I've seen a similar vessel (Chinese sandy pot) being used over some pretty high flames.