Dinner 2023

[C. sapidus]

 

Keema with coconut milk, spinach and cilantro, seasoned with lots of onion, chiles, garlic, ginger, and a cabinet full of spices (most notably ground fenugreek seeds, which impart a lovely aroma).

 

Cumin rice with ghee, and green chutney with cilantro and fresh coconut.

 

Younger son is home for the weekend - mostly for a better internet connection - but he does seem to appreciate home cooking more than before.

[Raamo]

Tonight it's Duck Kefka Tagine from the cookbook pictured.  it was cheap on Amazon so I got a hard copy (have it on nook since it came out)

 

 

[Norm Matthews]

I wanted to vary our St. Patrick's day boiled dinner from our usual.  I made cabbage fritters instead of boiled, Irish baked potatoes instead of boiled and @Shelby the recipe looks pretty much the same as the British baked potatoes you made and were discussing with mommpomps and CookBot last October.  But this recipe said 'Irish' so I felt that gave me permission to make them today.  Everyone liked them. I made Irish soda scones instead of soda bread, Irish whisky butter and Irish Pots de Créme. To drink,  I had an Irish red ale. I did boil the rutabagas, carrots and corned beef.  I got a good price on a whole brisket in Feb. and pickled it for 4 or 5 weeks instead of the usual  1 1/2 to 2.  It was a little more salty than before.  I won't do that again.  The Pots de Créme were in small tea cups but it was so rich, that even that was too much for one serving.

Edited March 18, 2023 by Norm Matthews (log)

[Margaret Pilgrim]

Prawn/asparagus/onion ring tempura/ruby grapefruit segments.

[Ann_T]

Tried a new recipe tonight. Definitely a keeper. We both thought it was wonderful.

And so easy. I didn't leave work until 5:15, got home just before 5:30 and we were eating before 6:15.

Recipe is from Fifty Shades of Chicken A Parody in a Cookbook.

Looks like a lot of good recipes all with suggestive titles.

The one I decided to go with had one of the more tame titles "Flattered Breasts". Would definitely make again.

I had intended to make Pasta Aglio E Olio as the side, but the sauce on the chicken was so good

I decided to just increase it slight and serve the chicken and the sauce over the pasta.

[blue_dolphin]

1 hour ago, Ann_T said:

I didn't leave work until 5:15, got home just before 5:30

Getting home from work in less than 15 min is truly the most remarkable aspect of this post but the dish also looks amazingly delicious. Are the dark shapes prunes? Kalamata olives? Something else?

[Dejah]

Had plans to make Bouillabaisse, but got lazy and just breaded the shrimp with coconut and Panko, and the scallops with Panko crumbs. Eaten with  asparagus

                                                                                       

 

Picked up a package of Jalapeno Maple beef meatballs at Safeway, reduced by $5.00 (cost $5.00 for 5 large meatballs). A friend had given us a couple dozens of potato cheese perogies. Cooked both in the air dryer, and eaten with mushroom green peppercorn gravy. Don't often eat perogies, but these were delicious! omorrow for lunch, with sour cream, bacon and fresh dill!

 

                                                                                       

 

 

[gulfporter]

Grilled shrimp and goat cheese crostini with pesto and pinenuts. 

 

 

[Ann_T]

8 hours ago, blue_dolphin said:

Getting home from work in less than 15 min is truly the most remarkable aspect of this post but the dish also looks amazingly delicious. Are the dark shapes prunes? Kalamata olives? Something else?

It is highway driving, with five lights and if I hit all green lights I am sometimes home in 10 minutes.   The dark shapes are Kalamata olives. 

Edited March 18, 2023 by Ann_T (log)

[liamsaunt]

22 hours ago, Tropicalsenior said:

I see carrots. This must have been your sister's plate.

 

I love carrots!  The only vegetable I don't like is kohlrabi.  I'm also not a huge fan of swiss chard but I will eat it without complaining.

 

Nobody in my house likes corned beef, so our St. Patrick's Day meal was fish and chips with homemade tartar sauce and cole slaw.  The slaw has finally allowed me to declare victory over the cabbage glut we had in the house from my CSA.  Over the past couple of weeks I've gotten the stash down from seven mixed red and green ones to one half of one small red cabbage.  Now I have to start working on whittling down the three gallon sized ziplocks completely filled with carrots.

 

 

 

[&roid]

12 hours ago, Raamo said:

Tonight it's Duck Kefka Tagine from the cookbook pictured.  it was cheap on Amazon so I got a hard copy (have it on nook since it came out)

 

 

Nice! Care to share some details of this recipe? It looks lovely 

[Shelby]

12 hours ago, Norm Matthews said:

I wanted to vary our St. Patrick's day boiled dinner from our usual.  I made cabbage fritters instead of boiled, Irish baked potatoes instead of boiled and @Shelby the recipe looks pretty much the same as the British baked potatoes you made and were discussing with mommpomps and CookBot last October.  But this recipe said 'Irish' so I felt that gave me permission to make them today.  Everyone liked them. I made Irish soda scones instead of soda bread, Irish whisky butter and Irish Pots de Créme. To drink,  I had an Irish red ale. I did boil the rutabagas, carrots and corned beef.  I got a good price on a whole brisket in Feb. and pickled it for 4 or 5 weeks instead of the usual  1 1/2 to 2.  It was a little more salty than before.  I won't do that again.  The Pots de Créme were in small tea cups but it was so rich, that even that was too much for one serving.

This all looks SO good.  I'm going to have to try cabbage fritters.  I love that you changed it up this year--still very Irish, but different

 

Night before last I threw together a cajun-ish chicken pasta thing.  Salad on the side.

 

 

I, too, switched from our usual St. Patrick's Day --throwing everything into the slow cooker.  Wanted something a bit different.  I did @gfweb's SV'd corned beef method--155F for 24 hours.  PERFECT.

 

 

Fried cabbage--onions, cabbage, bacon, salt, pepper, smoked paprika

 

 

Carrots done in the IP then tossed with Little Green Dress

 

 

@Mmmpompspotatoes

 

 

Made a mustard sauce for the CB

 

 

Couldn't resist these cute rice crispy treats.  Super fun

 

[weinoo]

2 hours ago, liamsaunt said:

Now I have to start working on whittling down the three gallon sized ziplocks completely filled with carrots.

 

David Lebovitz's les carottes rapees?

 

https://www.davidlebovitz.com/carottes-rapee/

[KennethT]

1 hour ago, Shelby said:

Is that green Hanukkah gelt?

[lindag]

12 hours ago, Ann_T said:

Tried a new recipe tonight. Definitely a keeper. We both thought it was wonderful.

And so easy. I didn't leave work until 5:15, got home just before 5:30 and we were eating before 6:15.

Recipe is from Fifty Shades of Chicken A Parody in a Cookbook.

Looks like a lot of good recipes all with suggestive titles.

The one I decided to go with had one of the more tame titles "Flattered Breasts". Would definitely make again.

I had intended to make Pasta Aglio E Olio as the side, but the sauce on the chicken was so good

I decided to just increase it slight and serve the chicken and the sauce over the pasta.

No time for a before dinner cocktail?

[heidih]

25 minutes ago, KennethT said:

Is that green Hanukkah gelt?

I thought it was the gold from the pot at end of rainbow. 

[Ann_T]

1 hour ago, lindag said:

No time for a before dinner cocktail?

Wine while cooking and with dinner. 

[Dejah]

4 hours ago, Shelby said:

 

@Mmmpompspotatoes

 

 

 

 

 

@Mmmpomps

Sorry if I am repeating myself, but may I have a link to these fabulous potatoes?

 

[Shelby]

7 minutes ago, Dejah said:

@Mmmpomps

Sorry if I am repeating myself, but may I have a link to these fabulous potatoes?

 

I don't have a direct link, but I copied and pasted her exact words onto my saved recipes place:

 

These are roasted spuds my Aunt in England showed me how to make: Preheat oven to 425 to 450.Peel whole potatoes, boil in salted water 4 to7 minutes until the outside is softened to about 1 cm in. Drain in the pot and with lid on shake the bejeebus out of the spuds to rough them up. Use a heavy pan..cast iron is great and pour VEGETABLE OIL *this is the secret to the crispiness* You can preheat the oil in the oven if you want. Then toss spuds in and coat them in the oil and salt aggressively. Cook 30 to 45 minutes until crispy brown, turning once.

 

[Raamo]

4 hours ago, &roid said:

Nice! Care to share some details of this recipe? It looks lovely 

 

It's a  multi step recipe.  I used to order at the authors restaurant.

 

Inside the book is 2 version of ras el hanout - a easy version and the restaurant version - I made the "hard core" version and it's amazing!

So the kefka is ground duck with ras el hanout, onions, other spices, panko, and an egg.

The sauce is tomatoes, onions, and harissa: I use AB's version.

You finish it with chickpeas + sauce + kefka then once they all hot add egg yolks, preserved lemon, and cilantro. 

The Ras El hanout, Harrisa, and Preserved Lemon really make the dish for me.  

 

The cook book is only $12 right now (eG-friendly Amazon.com link)  it's got a lot of neat recipes.  We enjoyed the slow cooked green beans at the restaurant, and have made it at home our selves.

 

He's got a recipe for chicken bastilla in the cookbook that I plan to make next weekend for guests.  Uses the Ras el Hanout as well as the Preserved Lemon.   I've made it before and it's the best meat pie I've ever had.

 

We're down to the final 1/4 or so of preserved lemon in our fridge - so I started a new Jar - it'll be "ready" in a few months - Alton says you can use it after 30 days, but it's much better after 6 months or more.  Our current stock is a few years old.

 

Here's the new lemons and salt compared to the years old lemons and salt.

 

 

You usually only use the rind - it's super soft and the flavor is amazing!

Edited March 18, 2023 by Raamo
How did I forget the chickpeas... (log)

[Dejah]

16 minutes ago, Shelby said:

I don't have a direct link, but I copied and pasted her exact words onto my saved recipes place:

 

These are roasted spuds my Aunt in England showed me how to make: Preheat oven to 425 to 450.Peel whole potatoes, boil in salted water 4 to7 minutes until the outside is softened to about 1 cm in. Drain in the pot and with lid on shake the bejeebus out of the spuds to rough them up. Use a heavy pan..cast iron is great and pour VEGETABLE OIL *this is the secret to the crispiness* You can preheat the oil in the oven if you want. Then toss spuds in and coat them in the oil and salt aggressively. Cook 30 to 45 minutes until crispy brown, turning once.

 

Thanks! Copied and saved!

[Dejah]

@ShelbyDid the corned beef come out moist with SV? I have such a hard time cooking it. Tried Ann_T's roasting, slow braise, and always seems to come out dry. Might have to make my own? I just remember my Dad's corned beef, moist and tender.

[Shelby]

7 minutes ago, Dejah said:

@ShelbyDid the corned beef come out moist with SV? I have such a hard time cooking it. Tried Ann_T's roasting, slow braise, and always seems to come out dry. Might have to make my own? I just remember my Dad's corned beef, moist and tender.

YES.  Truly was the best corned beef we've ever had.  

[Duvel]

One of the great things about St. Patrick’s corned beef must be the copious amounts of leftovers …

 

Baked a rye loaf flavored with caraway seeds …

 

 

Sandwiches with the bread fresh out of the oven, stuffed with corned beef, a bit of jellied stock and a relish made from mustard, lemon & black pepper mayonnaise, garlic, chopped up cornichons and chopped up braised cabbage. 

 

 

And while I enjoy a Guiness with corned beef just as the next man, today I opted for my all-time favorite …

 

[btbyrd]

Stir fried noodles.