Dinner 2022

[Shelby]

5 minutes ago, Margaret Pilgrim said:

For years, decades actually, I made and was complimented on my piecrust.    Then, one day, I tried a PRC.    And never went back.   I do make suet crusts for pot pies and pasties, but other than that it's Pillsbury all the way.   I even shamelessly buy them on sale and store (hoard) them in the freezer.

I used to make a crust for pot pies that had cream cheese in it.  It was good and I never failed at it but I can't find the recipe now (typical of me).  All other crusts, I suck at.  I've tried.  My Grammy made the best crusts in the world.  My M-I-L makes a good one, too.  Crusts and biscuits are two things that I'm just not good at.  Yay for Pillsbury lol!

[MaryIsobel]

3 hours ago, liamsaunt said:

Coconut curry pollock.

 

I am so envious of all your curries. It is one thing that my husband really doesn't care for, but he thinks that all "curries" have the same flavour profile. I am tempted to make one and call it "Spicy Indonesian Chicken" or "Fish in Spicy Sauce or some such.

 

[Anna N]

1 hour ago, MaryIsobel said:

I am so envious of all your curries. It is one thing that my husband really doesn't care for, but he thinks that all "curries" have the same flavour profile. I am tempted to make one and call it "Spicy Indonesian Chicken" or "Fish in Spicy Sauce or some such.

 

My husband was exactly the same! He never even tasted a Thai curry, which is so different from an Indian curry. It is worth a try, but I suspect you would not persuade him at least not with the Indian food. They detect something in the air that warns them!

[MaryIsobel]

1 hour ago, Anna N said:

My husband was exactly the same! He never even tasted a Thai curry, which is so different from an Indian curry. It is worth a try, but I suspect you would not persuade him at least not with the Indian food. They detect something in the air that warns them!

True. I think his distaste for curry stems from eating at an "all you can eat" Indian buffet back in his work days. I think I could probably sneak in a Thai curry as long as I don't call it curry. (And yes, he is a full grown man, not a toddler!)

[Tropicalsenior]

3 minutes ago, MaryIsobel said:

as long as I don't call it curry

As I have said before, my husband refused to eat beef stroganoff, absolutely hated it. But. He loved beef with mushrooms, onions, and sour cream gravy.

[heidih]

23 minutes ago, MaryIsobel said:

True. I think his distaste for curry stems from eating at an "all you can eat" Indian buffet back in his work days. I think I could probably sneak in a Thai curry as long as I don't call it curry. (And yes, he is a full grown man, not a toddler!)

In my experience the problem for some is the Indian curry they experienced with a strong cumin element - that spice  can overwhelm a dish if not properly done and also kinda comes out through your pores. I use curry as a general term for a quick stew with lots of elements. Doing one now with shrimp, pork sausage, lots of allium, mushrooms and a peanut pounded with black pepper seasoning. Mustard crept in. My hands today rebelled and could not get the coco milk can open so yogurt had to step in. Forget names and call it a stew. 

[Margaret Pilgrim]

11 minutes ago, heidih said:

 Forget names and call it a stew. 

Or as I have come to do, name it after you cook and taste it.

[Raamo]

2nd time I've made this... and won't be the last since my wife really likes it.

 

Potatoes with Bell pepper Confetti.

 

 

I cut the bell peppers smaller this time.  Since they are "confetti"

[FauxPas]

11 hours ago, Shelby said:

This doesn't look like much, but it was good--stuffed portobello mushrooms.  Spinach/Italian sausage/tons of cheese.

 

 

@Shelby, can you tell me more about these little casserole dishes? At least, I assume they are little because I think you used them in the CSO. I'd certainly be interested in something similar. 🙂

 

 

[weinoo]

 

Black sea bass ready for roasting, stuffed with herbs, lemon, etc.

 

 

Roasted.

 

 

@rancho_gordo's lima beans, precooked and then cooked like a confit in the oven, in a lot of olive oil, olives, garlic, herbs, etc. Really good.

Then sort of plated...

 

 

Carolina Gold rice, steamed broccoli, some of the fish annihilated onto the plate. Beans were help yourself. More olive oil just splashed over everything.

Edited November 16, 2022 by weinoo (log)

[JoNorvelleWalker]

2 hours ago, Raamo said:

2nd time I've made this... and won't be the last since my wife really likes it.

 

Potatoes with Bell pepper Confetti.

 

 

I cut the bell peppers smaller this time.  Since they are "confetti"

 

Did you ever find the recipe?

 

[JoNorvelleWalker]

Forgive me @Raamo  I saw your post in the lunch thread!

 

[Honkman]

Stir-Fried Sesame Chicken with Green Beans and Shiitake - sauce was a mix of chicken broth, Shaoxing wine, sriracha, soy sauce, toasted sesame seeds, toasted sesame oil, garlic and cornstarch

[mgaretz]

Big honkin' chicken breast (I couldn't eat it all), cooked in the NFG on air crisp.  It was just some avocado oil and seasonings.  Baked potato with 5 minutes in the microwave followed by 30 minutes at 375F in the NFG along with the chicken.  Same as a 2 hour 400F bake.

 

 

[liamsaunt]

Miso broiled salmon with roasted loose curd cauliflower and broccolini, coconut brown rice with ginger.

 

[Anna N]

2 hours ago, liamsaunt said:

loose curd cauliflower

I gather this is a hybrid. Can you say anything more? Google is not very helpful except in suggesting that it a fault of ordinary cauliflower growth. 😳

[JoNorvelleWalker]

1 hour ago, Anna N said:

I gather this is a hybrid. Can you say anything more? Google is not very helpful except in suggesting that it a fault of ordinary cauliflower growth. 😳

 

I'd like to learn more too.  It looks almost eatable.

 

[heidih]

1 hour ago, Anna N said:

I gather this is a hybrid. Can you say anything more? Google is not very helpful except in suggesting that it a fault of ordinary cauliflower growth. 😳

I assumed (I know - danger danger) that it was loose cauliflower.  I;'d get it growing regular c-flower in hot area, and there is a variety intended to be loose. Kinda long video but he explains well. Love the cabbage leaf quick blanch  

 

[JoNorvelleWalker]

Tonight was cold and dark.  I stopped on my way home for a frozen chicken pot pie.  And some limes.

 

[Katie Meadow]

21 minutes ago, JoNorvelleWalker said:

Tonight was cold and dark.  I stopped on my way home for a frozen chicken pot pie.  And some limes.

 

And then you got home safely, turned on the lights, got toasty warm and had a mai tai and peanuts while you heated up your dinner. Goodnight Moon. You did not trip on a back-up appliance. You did not cut yourself on plastic wrap. You did not have a bowl of mush. You had steaming pot pie and then you fell asleep.

[liamsaunt]

20 hours ago, Anna N said:

I gather this is a hybrid. Can you say anything more? Google is not very helpful except in suggesting that it a fault of ordinary cauliflower growth. 😳

 

18 hours ago, heidih said:

I assumed (I know - danger danger) that it was loose cauliflower.  I;'d get it growing regular c-flower in hot area, and there is a variety intended to be loose. Kinda long video but he explains well. Love the cabbage leaf quick blanch  

 

I checked my CSA newsletter; sometimes they call it loose curd and sometimes sprouting late harvest.  It looks like the cauliflower in the video @heidih posted.  The flavor is the same as regular cauliflower.

 

Last night, crispy broiled gnocchi with burst cherry tomato and pesto sauce with mozzarella

 

 

 

[Anna N]

14 minutes ago, liamsaunt said:

I checked my CSA newsletter; sometimes they call it loose curd and sometimes sprouting late harvest.

Thanks so much.  

[weinoo]

A visit to the Tin Building yesterday provided me with a whole rotisserie chicken, which is in my quest to find a good, French-style one here in NYC.

 

They had just brought a few birds out from the kitchen, so I was able to snatch one that hadn't been sitting in its heated case for however long - not a bad bird!

 

 

Made some mustard greens with bacon, shallot, red pepper, etc. Should've bought two bunches at the farmer's market, as the one bunch shrank down a lot.

 

 

Rotisserie chicken leg and wing for me. Those mustard greens. Fingerling potatoes (now I forget the variety), parboiled and then pan fried in duck fat. A little pan sauce too.

[Shelby]

Yesterday was the end of a string of not fun things to do (hopefully).  Today I am decompressing and hopefully will do some cooking/baking in a bit.  

 

Night before last I found some boudin balls deep in the freezer.  So breakfast it was.

 

 

I was worn out after a periodontist appt yesterday --turned a venison roast into stew and took one of those take and bake sourdough loaves out of the freezer.  Easy.

 

 

 

 

 

 

[Anna N]

2 hours ago, weinoo said:

Rotisserie chicken leg

Guessing that you are familiar with the usual supermarket, rotisserie chicken or something similar how did this differ? Is it the quality of the bird? The cooking method? Seasoning? All of the above or something else? Thanks.