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Dinner 2023

liuzhou

By liuzhou
in Cooking

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rotuts

rotuts

Posted
Posted

@dans

 

wonderful dinner.  a lot of work for one .

 

but then there is the Wine.   you did it justice.

 

I do love a C du P .   esp an old one.

 

im sure it was tasty.

  • Like 5
Tropicalsenior

Tropicalsenior

Posted
Posted (edited)

Cool-Merry-Christmas-Wishes-greeting-card-hd-free-image.thumb.jpg.e6162f14555122377cd38a79949bfd57.jpg

╰🌟🌟𝑴𝒆𝒓𝒓𝒚 𝑪𝒉𝒓𝒊𝒔𝒕𝒎𝒂𝒔, 𝑬𝒗𝒆𝒓𝒚𝒐𝒏𝒆🌟🌟╮

Edited by Tropicalsenior (log)
  • Like 6
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

lemniscate

lemniscate

Posted
Posted
On 12/17/2023 at 1:34 PM, Duvel said:

Dinner started as early as 16.00h today, as we spontaneously invited some of the neighbors over for Feuerzangenbowle …

 

IMG_1674.thumb.jpeg.8727519b4e82782c7855d7bbb162b526.jpeg

 

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I threw some sausage on the BBQ …

 

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And some Rahmflecken into the oven …

 

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There was a pudding apple cake as well …

 

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And plenty of Feuerzangenbowle. And a hot cocoa for the little one 🤗

 

Happy 3rd Advent 🙏

 

IMG_1690.thumb.jpeg.9f84fd5ac1f82657a0ec5dc883e03f14.jpeg

 

If anyone in the US wants to get one of those Feuerzangenbowle sugar cone holder (eG-friendly Amazon.com link), it's showing Free Shipping from Amazon Japan for about $22 USD.   Talk about sourcing globally.  

  • Haha 1
dans

dans

Posted
Posted
2 hours ago, rotuts said:

@dans

 

wonderful dinner.  a lot of work for one .

 

but then there is the Wine.   you did it justice.

 

I do love a C du P .   esp an old one.

 

im sure it was tasty.

After Burgundy, CdP is my favorite.

  • Thanks 1
rotuts

rotuts

Posted
Posted

@dans

 

Excwllwnt.

 

Hand only a few bottles of decent Burgundy.

 

and it hs litt to do w Pinot Noir.

 

I did have 2 cases pf CdP , '82.  Perrin.

 

started them @ 20 years old.

  • Like 1
gulfporter

gulfporter

Posted
Posted

Individual Chicken Wellingtons.

 

Didn't get the puff I wanted, but knew that was a risk, given my MXN oven has no thermostat nor insulation.  I cranked it up to 420F after 45 minutes, watched it another 10, never got beyond the 420F.

 

Oven temp dropped to 340F after I opened the oven door to put the tray inside (at lightning speed, I might add). 

 

Flavors were excellent.  No seepage.  A tad bit of soggy bottom but luckily Paul Hollywood did not grace our table this Christmas. 

 

Sides were grilled asparagus with lemon, and a cranberry-chipotle condiment.  

 

 

 

welltray.jpg

wellnosauce.jpg

wellsauce.jpg

  • Like 12
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Tropicalsenior

Tropicalsenior

Posted
Posted

Well I made my annual Christmas tourtieré today. I haven't cut into it yet but it looks pretty good. I hope so because I hate to make pie crust. I'm not good at it so I only do it once a year.

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Before.

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After.

I plan to have a simple dinner with just mushroom gravy, sliced tomatoes, and watermelon. I hope that everyone had a wonderful Christmas.

  • Like 9
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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

MaryIsobel

MaryIsobel

Posted
Posted
1 hour ago, Tropicalsenior said:

Well I made my annual Christmas tourtieré today. I haven't cut into it yet but it looks pretty good. I hope so because I hate to make pie crust. I'm not good at it so I only do it once a year.

20231225_162139.thumb.jpg.4617cd9783759bc1d4caea9abd0ce3f8.jpg

Before.

20231225_173819.thumb.jpg.0a076972dd56a9c45010fd5925ed4577.jpg

After.

I plan to have a simple dinner with just mushroom gravy, sliced tomatoes, and watermelon. I hope that everyone had a wonderful Christmas.

Your pastry looks fabulous!

  • Thanks 1
gfweb

gfweb

Posted
Posted

Christmas dinner 2023 was smaller. Just 4 of us a daughter and an old friend. 

 

Henry with his new squishy toy, an elephant that he likes as much as the moose...success!

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Tenderloin with rosemary butter, glazed carrots, roasted broccoli and au gratin potatoes

 

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Sticky toffee pudding

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  • Like 10
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Ann_T

Ann_T

Posted
Posted
2 hours ago, Tropicalsenior said:

Well I made my annual Christmas tourtieré today. I haven't cut into it yet but it looks pretty good. I hope so because I hate to make pie crust. I'm not good at it so I only do it once a year.

For someone that doesn't make pastry often, that is one beautiful tourtiere, before and after. 

RoastDuckforChristmasDinnerDecember25th2023.thumb.jpg.f1517494df8775831ba8e98759e455c2.jpg

I roasted a duck for our Christmas dinner and made a  fig port sauce
RoastDuckforChristmasDinnerDecember25th20231.thumb.jpg.787e0c304daabea78398539a681de4dd.jpg
and potatoes roasted in duck fat, steamed green beans and braised red cabbage.
 
  • Like 12
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Honkman

Honkman

Posted
Posted

Vietnamese Tofu and Mushroom Curry - Button and cremini mushrooms are first sautéed with browned onions, grated tomatoes, lemongrass, ginger, garlic, curry powder, sirarakhong chili and maggi (forgot to get some MSG) and afterwards braised with pan-fried extra firm tofu in coconut milk. Finished with some cilantro and served over rice

IMG_8667.thumb.jpeg.7cbc099844d5049eb34f0397cf355828.jpeg

  • Like 13
  • Delicious 1
Two Foodies - One Journey
Dante

Dante

Posted
Posted

Christmas Dinner:  Ham slow cooked in mustard sauce and jam.  Sides of sauteed collards and potato croquettes with camembert in 

IMG_20231225_195222.jpg

  • Like 12
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weinoo

weinoo

Posted
Posted

After an extra special, especially delicious Christmas eve dinner at Foxface, Christmas night dinner meant some kitchen time for me.

 

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I wanted to use the remainder of a chicken roasted a few nights prior.  In a sort of shepherd's pie, or as it might be known in France...

 

IMG_1241.thumb.jpeg.4a188960a0815810e1fdea2170b1feb4.jpeg

 

Parmentier.  Recipe above appears in the La Régalade Cookbook.

 

Prior to oven...

 

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Post oven:

 

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Other than burning the shit out of our mouths, it was pretty good.  Mashed potatoes were only made with butter and cream, no eggs or egg yolks, so probably would be a little tighter with the addition of yolks.

 

For those who care, Parmentier was a pretty cool character...

 

Quote

Parmentier then began a series of publicity stunts for which he remains notable today, hosting dinners at which potato dishes featured prominently and guests included Benjamin Franklin and Antoine Lavoisier. He gave bouquets of potato blossoms to the king and queen, and surrounded his potato patch at Sablons with armed guards during the day to suggest valuable goods, withdrawing them at night so people could steal the potatoes (the same story exists in Germany about Frederick the Great). These 54 arpents of impoverished ground near Neuilly, west of Paris, had been allotted him by order of Louis XVI in 1787.[8]

 

https://en.wikipedia.org/wiki/Antoine-Augustin_Parmentier

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Honkman

Honkman

Posted
Posted

Vine Grower’s Sausages and Green Beans - Fresh pork bratwurst cooked in the oven in a mixture of celery, onions, red grapes, red wine and saba (which I couldn’t get and substituted with a mixture of acetic balsamic, red wine vinegar and pomegranate molasses). The green beans were cooked with diced tomatoes, shallots, garlic and basil.IMG_8668.thumb.jpeg.b5e3bb7c32cff56cbfc44a75d674958c.jpeg

  • Like 9
Two Foodies - One Journey
lindag

lindag

Posted
Posted
17 hours ago, liamsaunt said:

Chicken curry

Bay scallop spaghetti

Fish and chips

 

 

OMG!  Those dishes look delicious.

  • Thanks 1
Ann_T

Ann_T

Posted
Posted
Moe mentioned deep fried wontons yesterday, so while we were out I picked up the wonton wrappers and made wontons.
I used my regular wonton recipe but instead of using them in soup,
 
HomemadeDeepFriedWontonsDecember26th2023.thumb.jpg.31fba24a5cb5e1e7215faa090e2bce48.jpg
I deep fried them and made a dipping sauce out of apricot jam, rice vinegar, garlic, grated ginger and Thai sweet chili sauce.
  • Like 7
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Foodblog: Vancouver Island
Thibeault's Table -  Blog

Duvel

Duvel

Posted
Posted

Technically, just as my last Christmas “dinner” post, this is lunch. But as we start at 16.30h and go on for some hours, the dinner thread is appropriate as well …

 

 

 

Second day of Christmas one of my wifes aunts is hosting the 30+ members if the family. Just as on Christmas day, the menu is hard coded, no deviations. I started the dinner by demolishing the iberico plates …

 

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As usual, kids got their fill of macarons, while the adults prepared themselves for the lunch …

 

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After aperitif & snacks, we were served small sweet red peppers, stuffed with bacalla, pine nuts and raisins, then dressed with beixamel and gratinated with some cheese …

 

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I could eat a lot of those (and actually did). This is followed by “veal” fillet, marinated in white wine, lemon juice and Dijon mustard, then briefly grilled on a plancha. Served with samfaïna …

 

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Followed by torróns, traditional Christmas sweets, brandy, coffee, the works. Champagne, of course, and good conversations …

 

IMG_1971.thumb.jpeg.6faa434f830136d876752e5dc81a249d.jpeg
 

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rotuts

rotuts

Posted
Posted (edited)

@Duvel

 

Wow .

 

does this go on for 12 days ?

 

what's the pasts dish ?

 

Whats for donner @ 2230h ?

 

Bechamel improves almost everything.

Edited by rotuts (log)
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