Dinner 2023

[rotuts]

@Duvel

 

you certainly know where to stop and eat on your travels.

 

congratulations.

 

that food looks stunning.

 

loved the road side chicken art.

 

so , you didn't get a Bresse chicken ?  the finest i n the world.

 

and  no Bleu de Bresse ?  my favorite cheese.

 

Ah , you plan a stop on the way home !

 

excellent thinking

 

P.S.:  what's on top of the alight ?   something porky ?

Edited December 22, 2023 by rotuts (log)

[lindag]

Everything looks wonderful....especially beautiful is the the old city.

[Duvel]

2 hours ago, rotuts said:

so , you didn't get a Bresse chicken ?  the finest i n the world.

 

and  no Bleu de Bresse ?  my favorite cheese.

 

Ah , you plan a stop on the way home !

Sadly, no time. We had the reservation and I had to make sure we’d arrive in time. On the way home … maybe ☺️

[Margaret Pilgrim]

Bresse chicken is an interesting product.    Hard to top as a source of superb broth, but temperamental in other dishes.    I have had some pretty awful renditions in good restaurants in Bresse.    Finally learned to choose something else.  

[KennethT]

Many years ago on a trip to France, we went to Alain Chapel and had his famous Poulet de Bresse en vessie.  Holy crap was that good - but then again it's hard to go wrong with tons of butter, foie gras and truffles....

[mgaretz]

My red sauce but made with Italian sausage instead of ground beef.  Served over whole wheat spaghetti noodles.

 

 

[FrogPrincesse]

Salmon in papillote with ginger and garlic using @Andrea Nguyen's recipe from Vietnamese Food Any Day (this book deserves its own thread btw). I followed the recipe as is except I didn't have any oyster sauce so I used all soy with a touch of fish sauce, and I substituted (blanched) broccolini for bok choy. This was easy and delicious.

 

 

 

 

[Kim Shook]

@Duvel – Jessica and I were both fascinated with the Feuerzangenbowle!  I am a fan of gluhwine, but have only had the Aldi version 😜!  So, does your guest room sleep two?  Because I think you should expect @Shelby and me in the next day or so. 

 

@Robenco15 – your short ribs are absolutely glistening!  So delicious looking.

 

@Shelby – that venison roast looks amazing! 

 

@Dante – I just told everyone within hearing of me about your Reuben baked potatoes!

 

Looking at the fantastic meals that you all are posting, I'm seriously embarrassed at my paltry offerings.  My house is so chaotic and I'm still cooking for Xmas, so regular meals are just not happening.  

 

The other night dinner was a ham & Swiss sandwich and good old Campbell’s beef and barley soup:

 

Another night after driving around looking at some Xmas lights:

Brunswick stew, a couple of hot dogs with spray cheese, and BBQ Fritos.

 

A couple of nights ago – Chicken “Parm” with brussels sprouts and Mr. Kim had pickled beets:

The “parm” was one of those frozen stuffed chicken breasts.  It was filled with cheese and sauce and tasted pretty good.  Unfortunately, I couldn’t get it crispy enough.  I had it with some horrible frozen fettucine Alfredo.  It tasted fine, but was definitely freezer burned and the texture was awful:

 

Last night was pizza from a local place and a salad from home:

 

[rotuts]

@Kim Shook

 

interesting stuff !

 

the sum being more than the parts

 

rather than Campbell’s beef and barley , next time 

 

try the Progresso.   one (small ) step up .  

 

operative word ' small '

[Norm Matthews]

@rotuts"The object  bring more than the sum it's parts"  When I was an art teacher I used that term once in a conversation with  a science teacher.  He said that was impossible.  I asked him if he had ever had a root beer float.  He just looked at me and didn't say anything.

[rotuts]

@Norm Matthews

 

exactly.

[lindag]

I made the most amazing chicken noodle soup recently.

from this recipe.

I think the only change I made was to add a quart of chicken stock and only two cups of the water.

It is the best homemade chicken noodle soup I've ever eaten.

 

[gfweb]

Andouille sausage meatloaf with chutney,  carrots rapee,  mash

 

[Honkman]

Variation on a quick goulash - Crisp up bacon and then use the fat to sear some diced pork tenderloin. Afterwards sautéed red and yellow peppers, onion and quickly braised it with diced tomatoes, caraway seeds and paprika before quickly warm it up with the pork and some pasta water to thicken the sauce. Served with basil and fusili.

[liuzhou]

Last night, I found a new (to me) Japanese place locally and decided to give them a chance.

 

This was described on my delivery app in Chinese as 咖喱猪扒饭 (gā lí zhū pá fàn). It is, in fact, in Japanese, カツカレー (katsukari) katsu curry. For those unfamiliar with the dish it is とんかつ (tonkatsu), panko breaded pork chop served over rice with vegetables and a Japanese style curry sauce.

 

 

Some evil imposter of a chef infiltrated himself into the kitchen and threw some (unadvertised) c⊘rn smothered in Kewpie ‘mayonnaise’ on top, but it was all to one side so I scooped it out and destroyed it. The broccoli was also ditched, not because I dislike it that much, but it was seriously overcooked.

All in all, despite the flaws, a decent meal.

 

 

 

 

 

Edited December 24, 2023 by liuzhou (log)

[Ann_T]

On 12/22/2023 at 5:13 AM, rotuts said:

@Duvel

 

you certainly know where to stop and eat on your travels.

 I agree with @rotuts.  Amazing food. 

 

I'm working today  so I got a head start this morning  on my Christmas Eve Tourtiere.   

Both the filling and

 

the pastry are made so it won't take long to assemble the pie

and get it baked tonight.  

 

 

 

 

Edited December 24, 2023 by Ann_T (log)

[mazza]

Long time member but first ever post

love seeing everything you are all eating 

Christmas Eve dinner here, always ham but this year a bit different.  A supermarket (Sainsburys for those in the UK) air dried gammon that raw looked just like the fat bit of back bacon.  Cooked in the oven for 1 hour 20 mins, served with duck fat roast potatoes, salad topped with homemade spicy slaw - shredded red onion, red cabbage and carrot, mix of cider vinegar, salt, sugar and tobacco brought to the boil then poured over the veg and covered with clingfilm to let it all meld together 
Was fabulous and no room for pudding - saving myself more the Christmas feast 

 

 

Edited December 24, 2023 by mazza
Typos (log)

[rotuts]

@mazza

 

you used tobacco ?

[mgaretz]

Grilled pork chop with artichoke and a glass of Lodi Zin.

 

 

[mazza]

2 hours ago, rotuts said:

@mazza

 

you used tobacco ?

Tobasco - arghh autocorrect 

[liuzhou]

1 hour ago, mazza said:

Tobasco - arghh autocorrect 

 

Well, it is Tabasco, I assume.

[Ann_T]

Christmas Eve dinner.

Our tradition - French Canadian Tourtiere.

Ready for the oven.

Just out of the oven,

 

Moe had his with both gravy and the Chile Sauce I made for him earlier this week and I had mine with just gravy.

[Honkman]

As Germans we celebrate always 12/24 as the big day with gifts and special dinner. This year a meatloaf with ground beef, shredded cheddar, smoked paprika, cumin, crushed chili flakes and filling made from spinach, onions, garlic and ajvar, wrapped in bacon. Served with peperonata (made from green, red and yellow peppers, onion, anchovies, parsley braised for some time in its own juice) and tangy mashed potatoes (made with buttermilk)

[Shelby]

A few pre-Christmas meals.  

 

Fried chicken

 

 

Sandwiches from leftover SV'd venison roast

 

 

Cheese stuffed ravioli

 

 

I bought I couple of rotisserie chickens at the store knowing I'd be busy doing Christmas prep.  $5 a piece.  They sure came in handy.  Chicken enchiladas one night

 

I made salsa

 

 

 

 

Then I made chicken tostadas a couple nights later

 

[dans]

Christmas Eve dinner (along with Valentine’ day, and other “holidays”) was always rack of lamb with potatoes au gratin. This year was a solo event and I was feeling nostalgic so I whipped a variation for myself.  Rack of lamb, pommes fondant, and Japanese milk rolls. All washed down with a Chateauneuf du Pape.