Dinner 2022

[CookBot]

2 hours ago, &roid said:

Finally got round to making it yesterday. Everything’s feeling very autumnal here so I paired it with some confit duck and butter poached potatoes.

 

Duck with cabbage and potatoes = practically the very definition of autumn.  I need to buy a duck (or two).

 

8 hours ago, Ann_T said:

They also served , complimentary, a wonderful garlic bread with Gorgonzola that we both loved so I had to recreate it as well.

 

OMG, gorgonzola on garlic bread?  I can't believe I've never had that before.  Or even just on a garlic-rubbed bruschetta.  Must do immediately.

Edited October 23, 2022 by CookBot (log)

[Senior Sea Kayaker]

19 hours ago, Shelby said:

 

Had a smidge of lobster left so I made ravioli.  Served over spinach with Alfredo sauce.

 

 

 

 

It all looks good however I vote the ravioli no. 1.

Gppd luck with your harvest.

 

[Ann_T]

1 hour ago, CookBot said:

 

OMG, gorgonzola on garlic bread?  I can't believe I've never had that before.  Or even just on a garlic-rubbed bruschetta.  Must do immediately.

 

@CookBot, you can find the way I make it here.  

 

https://thibeaultstable.com/2011/02/19/italian-garlic-bread-with-gorgonzola/

[liamsaunt]

Bratwurst and sauerkraut, potato pancakes and applesauce.

 

[CookBot]

2 hours ago, Ann_T said:

 

@CookBot, you can find the way I make it here. 

https://thibeaultstable.com/2011/02/19/italian-garlic-bread-with-gorgonzola/

 

Thank you very much!    I'm gonna make that this week to go with a big pot of Rhode Island clam chowder.

[mgaretz]

Chicken fried rice with carrots, peas and corn.

 

 

[JoNorvelleWalker]

10 hours ago, &roid said:

I’ve been meaning to try the idea for SV red cabbage from @gfweb’s thread on here for a while. 
 

Finally got round to making it yesterday. Everything’s feeling very autumnal here so I paired it with some confit duck and butter poached potatoes. They only had whole ducks in the supermarket so I pressure cooked the carcass and made a sauce with the highly reduced stock and some port. 
 

The confit I did following this serious eats recipe, four hours in a 105°C oven. 
 

 

 

Dinner here last night was chicken, red cabbage, and potato.  But my red cabbage was in coleslaw.  I've determined sous vide cabbage is not my thing.  Maybe if I had duck fat.

 

[lindag]

Duck fat is now  sold in jars in most grocery stores, or did you know that?

[JoNorvelleWalker]

1 hour ago, lindag said:

Duck fat is now  sold in jars in most grocery stores, or did you know that?

 

I well know that.  I just don't have any.  And now I am hungry for duck.

 

[Marlene]

Everyone's dishes look so good.  Ann, that bread!  And the chicken fried rice mgaretz!  and so many more yummy looking dishes.  

 

As I said I don't cook much during the week so it was a few days of grabbing pulled pork, etc from the freezer.  On Thursday, I woke up to the sound of a tree hitting the roof.  We had a rather freak snowstorm here and my oak tree (perfectly healthy otherwise), literally split in half and one half landed on the roof.  Fortunately, it was only the upper branches and no damage was done. I had a balsam fir that was bent over so badly with the snow load, it cracked, but didn't come down, so we had to take that down as well. Much of the day was spent without power in town though fortunately we have a generator, and there were downed trees everywhere you looked.  Friday was a long day of clean up so we went out to dinner, to a local micro brewery pub which opened during the pandemic but I'd not been to yet, and I was incredibly impressed with the food. 

 

We went from snow on Thursday, to 20c today, so once again we fired up the smoker to do a leg of lamb. The rub is a mint, garlic rosemary rub.  Mini roasted potatoes tossed in olive oil, garlic, and rosemary and a toasted almond cranberry spinach salad.   Normally I would make a mint jelly to go with this, but I make it with red current jelly and I couldn't find any. Truth be told, our secret guilty pleasure is the green stuff lol which I did have on hand. 

Edited October 23, 2022 by Marlene (log)

[gulfporter]

Burrata + Pizza, a marriage made in heaven.  Other toppings: jamón, parmesan shavings, truffle.

 

At a sidewalk pizza place in old town Alicante.

 

 

Edited October 24, 2022 by gulfporter (log)

[Ann_T]

@Marlene, scary having a tree come down on your roof. You were lucky that it didn't damage your house.

That leg of lamb looks amazing.   Perfectly cooked. 

 

@gulfporter , now that is one beautiful pizza.

 

 

Burgers and homemade potato chips for dinner last night. I added about 4 oz of ground pork to 1 1/4 lbs of sirloin. Made four burgers.

Two went into the freezer destined for a quick work night dinner and the other two were grilled for dinner.

Seasoned with just salt and pepper. The pork adds just enough fat to the sirloin.

This has become my favourite mix for burgers.

Used the slicing blade on the new Breville 16 cup FP. Took less than 5 seconds to slice 4 russet potatoes.

Edited October 24, 2022 by Ann_T (log)

[liamsaunt]

Sear roasted double lamb chops over roasted mini gnocchi, wild mushrooms, and spinach.

 

[rotuts]

@Marlene 

 

that leg of lamb looks perfect.

 

how did you cook it ?

[Shelby]

Continuing to make softish foods for Ronnie.  Hope to get his teeth back today.

 

Venison meatloaf

 

 

 

Peeled a million miniature tomatoes--no they aren't cherries, they are supposed to be normal sized, but they were stunted by drought and heat.  Still taste good though!

 

 

Turned them in to lasagna soup for last night.

 

Ricotta/fresh mozzarella/fresh parm

 

 

(for me)

Basil/tomatoes/fresh mozz/balsamic

 

 

Soup

 

Fig and blackberry gallette/crostata thing with homemade vanilla ice cream

 

 

 

 

[rotuts]

@Marlene 

 

you lab looks lean a women central fat 

 

and very little gnarly bits.

 

congratulations

 

I I can see that thinly sliced the next day in 

 

outstanding sandwiches.

 

unusual to have rare lamb in a sandwich.

 

did you temp. the lamb when you took it off the smoker ?

Edited October 24, 2022 by rotuts (log)

[mgaretz]

Top sirloin, cooked SV then seared, served with steamed asparagus in butter.

 

 

[Marlene]

2 hours ago, rotuts said:

@Marlene 

 

that leg of lamb looks perfect.

 

how did you cook it ?

 

Thank you!  We did it on the smoker at a temp of 225.  It took about 3 hours and when we took it off the smoker it was 125 in the middle then rested for 25 minutes. 

[Marlene]

48 minutes ago, rotuts said:

@Marlene 

 

you lab looks lean a women central fat 

 

and very little gnarly bits.

 

congratulations

 

I I can see that thinly sliced the next day in 

 

outstanding sandwiches.

 

unusual to have rare lamb in a sandwich.

 

did you temp. the lamb when you took it off the smoker ?

 

 

I get my leg of lambs from Costco, always.   One day I'll get a meat slicer cause this would be perfect for those sandwiches (cough cough, can you hear me Santa? ) and yes, my son will have some for dinner tonight likely then take some for sandwiches to work as well.  

[Marlene]

5 minutes ago, mgaretz said:

Top sirloin, cooked SV then seared, served with steamed asparagus in butter.

 

 

 

 

That's beautiful!  I haven't done anything with sous vide, but my son does.  he asked for and received sous vide equipment for Christmas two years ago and has done some experimenting with it.  

[KennethT]

 

Massaman curry with chicken 

[lindag]

3 hours ago, KennethT said:

 

Massaman curry with chicken 

Your rice looks seriously fluffy.. what type is it? And how did you cook it?

[weinoo]

My money is on Jasmine rice.

[BeeZee]

Finally got the homemade chicken soup I have been wanting, broth looks a little anemic but it was serviceable, particularly since my sense of taste is dulled at the moment.

 

[KennethT]

15 hours ago, lindag said:

Your rice looks seriously fluffy.. what type is it? And how did you cook it?

@weinooknows me all too well or I'm just predictable. Yes it's Jasmine rice - Wangderm brand new crop available in 25 pound sacks.

 

I use a 16 year old rice cooker - actually it's a Braun combi slow cooker/rice cooker/steamer. I think I've used the slow cooker function 3 times, maybe. But several times a week as a rice cooker. The key is not using too much water. Jasmine rice needs to be steamed - you only need to use enough water to hydrate but not boil. Also wash your rice thoroughly!

 

ETA: One other thing that improves the texture is to let it sit, untouched, once the rice cooker switches to keep warm mode.  I let it sit for at least a half hour - although this could be machine specific...

 

Edited October 25, 2022 by KennethT (log)