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Dinner 2023

liuzhou

By liuzhou
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btbyrd

btbyrd

Posted
Posted (edited)

Biscuits and gravy a la campanella.

 

In the south, sausage gravy is basically black pepper bechemel. I saw this pasta shape, which I'm calling campanella after my favorite Liszt riff on Paganini, and thought it would do well with a mushroom cream sauce. Then I thought of adding sausage. The "Italian biscuits and gravy" idea was born. It has nutmeg and white pepper and fennel in the sausage, so it has definite old world flavor. But it has pork sausage and black pepper, so it tastes like home.

 

The mise was some torn oyster mushrooms, confit onions, sauteed baby bellas, and some cooked mild Italian sausage. I also made a classic béchamel with nutmeg and white pepper, but also black pepper because I hate white pepper. I only bought some recently to see if I still hate it. I do.

 

5BCCFB02-1B1B-42CE-8E75-EA23A9A9FF8E.thumb.jpeg.57b01b7080b783d084bbe5b7ea9c1e49.jpeg

 

Tossed the pasta through with the cream sauce, onions, sausage, and mushrooms. Then I topped it with crispy oyster mushrooms and fresno chilis.

 

F6741FD1-D317-4B1F-BFF1-4946DDB28B1A.thumb.jpeg.037d9e59de27bdda4c0f02749d32d0a6.jpeg


IMG_6526.thumb.jpeg.12f81a5893f4d5c93573531e94efe006.jpeg

 

As far as southern-Italian fusion goes, this was a hit. I'd put it on a menu. I'd order it again. I'd pay someone money to make it for me. I'd pay someone to do the dishes.

Edited by btbyrd (log)
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MaryIsobel

MaryIsobel

Posted
Posted
36 minutes ago, btbyrd said:

Biscuits and gravy a la campanella.

 

In the south, sausage gravy is basically black pepper bechemel. I saw this pasta shape, which I'm calling campanella after my favorite Liszt riff on Paganini, and thought it would do well with a mushroom cream sauce. Then I thought of adding sausage. The "Italian biscuits and gravy" idea was born. It has nutmeg and white pepper and fennel in the sausage, so it has definite old world flavor. But it has pork sausage and black pepper, so it tastes like home.

 

The mise was some torn oyster mushrooms, confit onions, sauteed baby bellas, and some cooked mild Italian sausage. I also made a classic béchamel with nutmeg and white pepper, but also black pepper because I hate white pepper. I only bought some recently to see if I still hate it. I do.

 

5BCCFB02-1B1B-42CE-8E75-EA23A9A9FF8E.thumb.jpeg.57b01b7080b783d084bbe5b7ea9c1e49.jpeg

 

Tossed the pasta through with the cream sauce, onions, sausage, and mushrooms. Then I topped it with crispy oyster mushrooms and fresno chilis.

 

F6741FD1-D317-4B1F-BFF1-4946DDB28B1A.thumb.jpeg.037d9e59de27bdda4c0f02749d32d0a6.jpeg.

 

As far as southern-Italian fusion goes, this was a hit. I'd put it on a menu. I'd order it again. I'd pay someone money to make it for me. I'd pay someone to do the dishes.

What a great idea - looks fabulous. I will join you in the no white pepper camp. It has always tasted off or weird to me, can't even describe it

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heidih

heidih

Posted
Posted
7 hours ago, CantCookStillTry said:

Unauthentic Enchilladas for the boys - but at least I didn't use a kit (for once)! 

Chicken, refried beans, capsicum, corn, onion in the stuffing.

How do we serve these without second degree burns? 🤔

 

20230830_180932.thumb.jpg.c40ddf96b01bde606823a16987186cbe.jpg

 

 

That is a whole lotta cheese and sauce. I think you have to treat it like lasagna. Let it cool and set, then use a wide spatula sorta cutting between the rolled tortillas (if you can find them ;)

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liuzhou

liuzhou

Posted
  • Topic Starter
Posted
15 hours ago, btbyrd said:

White pepper just tastes “musty dusty fusty” to me. That’s the best description I’ve come up with.

 

Sounds to me you are buying stale peppers. Or, please no, pre-ground.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain

 

The Kitchen Scale Manifesto

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
9 hours ago, CantCookStillTry said:

Unauthentic Enchilladas for the boys - but at least I didn't use a kit (for once)! 

Chicken, refried beans, capsicum, corn, onion in the stuffing.

How do we serve these without second degree burns? 🤔

 

20230830_180932.thumb.jpg.c40ddf96b01bde606823a16987186cbe.jpg

 

 

 

Is your older boy home now?

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
20 minutes ago, liuzhou said:

 

Sounds to me you are buying stale peppers. Or, please no, pre-ground.

 

I recall reading that some people cannot taste pepper.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Norm Matthews

Norm Matthews

Posted
Posted

I was going to make this dinner yesterday (Tuesday) On Monday, I asked Charlie if he would like to go out for lunch on Tuesday. He said he didn't think he'd be able to do it so I forgot about it and started doing dinner later on. Right after I put the Mac and Cheese in the oven around 4:30 he came in and said he could go to dinner with me in about 45 minutes. The mac n cheese went in the fridge and the rest got finished today.  The mac&cheese is an Ina Garten recipe.  I didn't think much of the way it tasted before it went in the oven but we both loved it when it came out.  Charlie said I could skip the tomatoes next time though. 

IMG_1132.jpg

IMG_1138.jpg

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http://normmatthews.blogspot.com/

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Norm Matthews

Norm Matthews

Posted
Posted
23 hours ago, btbyrd said:

Biscuits and gravy a la campanella.

 

In the south, sausage gravy is basically black pepper bechemel. I saw this pasta shape, which I'm calling campanella after my favorite Liszt riff on Paganini, and thought it would do well with a mushroom cream sauce. Then I thought of adding sausage. The "Italian biscuits and gravy" idea was born. It has nutmeg and white pepper and fennel in the sausage, so it has definite old world flavor. But it has pork sausage and black pepper, so it tastes like home.

 

The mise was some torn oyster mushrooms, confit onions, sauteed baby bellas, and some cooked mild Italian sausage. I also made a classic béchamel with nutmeg and white pepper, but also black pepper because I hate white pepper. I only bought some recently to see if I still hate it. I do.

 

5BCCFB02-1B1B-42CE-8E75-EA23A9A9FF8E.thumb.jpeg.57b01b7080b783d084bbe5b7ea9c1e49.jpeg

 

Tossed the pasta through with the cream sauce, onions, sausage, and mushrooms. Then I topped it with crispy oyster mushrooms and fresno chilis.

 

F6741FD1-D317-4B1F-BFF1-4946DDB28B1A.thumb.jpeg.037d9e59de27bdda4c0f02749d32d0a6.jpeg


IMG_6526.thumb.jpeg.12f81a5893f4d5c93573531e94efe006.jpeg

 

As far as southern-Italian fusion goes, this was a hit. I'd put it on a menu. I'd order it again. I'd pay someone money to make it for me. I'd pay someone to do the dishes.

Sounds really good. Love the ceramic plate.

 

http://normmatthews.blogspot.com/

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liuzhou

liuzhou

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牛肉炒面 (niú ròu chǎo miàn), beef fried noodles (chow mein).

 

A generous plateful, featuring the beef and noodles but also including Chinese celery, garlic, carrots, cabbage, water spinach, soy sauce and chilli.

 

noodles.thumb.jpg.1cf8a6b43a622fcfcb4ce0f875d8cf58.jpg

 

I also got to see the motorcycle courier bringing it on the GPS tracking system, taking a wrong turn and tie himself in amusing knots trying negotiate the one way system around my home. He got here in the end and the food was still hot.

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain

 

The Kitchen Scale Manifesto

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Shelby

Shelby

Posted
Posted
15 hours ago, Norm Matthews said:

I was going to make this dinner yesterday (Tuesday) On Monday, I asked Charlie if he would like to go out for lunch on Tuesday. He said he didn't think he'd be able to do it so I forgot about it and started doing dinner later on. Right after I put the Mac and Cheese in the oven around 4:30 he came in and said he could go to dinner with me in about 45 minutes. The mac n cheese went in the fridge and the rest got finished today.  The mac&cheese is an Ina Garten recipe.  I didn't think much of the way it tasted before it went in the oven but we both loved it when it came out.  Charlie said I could skip the tomatoes next time though. 

IMG_1132.jpg

IMG_1138.jpg

Looks delicious.  I love tomatoes in macaroni and cheese.

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Duvel

Duvel

Posted
Posted

Sometimes it has to be …

 

Double quarter-pounder with cheese & bacon. Served on a brioche bun with Dijonnaise, pickles, tomato and a touch of hot sauce.

 

IMG_0614.thumb.jpeg.20970f29a0119ee34b20cb0fb8a39cd1.jpeg

 

No complaints 🤗

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