Dinner 2024

[Honkman]

Fusili with ‘Nduja and Vegetables - you cook the pasta and blanch asparagus and sugar snap peas. In parallel, you make the sauce by briefly frying pearl onions and ‘nduja and cooking it with some heavy cream. Mix with pasta, vegetables and some pasta water and finish with some tarragon.

[mgaretz]

Broccoli beef with rice.  Sauce based loosely on Kenji's from the Wok Book.

 

 

[Tempest63]

Over the course of the day I prepared pig cheeks braised in a cider sauce

https://www.allrecipes.com/recipe/247095/cider-braised-pork-cheeks/

 

Partnered with a Porcini risotto

https://www.foodandwine.com/recipes/dried-porcini-mushroom-risotto-goat-cheese

 

 

 

A filling meal for two of us with enough left over for my youngest son to get a similar meal and an extra portion of risotto for one lunch this week.

 

 

 

 

[RWood]

Tomato galette with herb dough, pesto and cheese. Pretty tasty. Served with an arugula salad.

[Captain]

Cheese burger night.

[Duvel]

With the other two gone over the weekend it’s dinner for one …

 

Aperitif: Raki, olives, goat cheese …

 

 

Braised neck of lamb with all the fixings …

 

 

Shredded 8h neck of lamb with garlic, onions, cumin and smoked peppers …

 

 

Braised beans (added to the lamb casserole for the last 3h), grilled peppers, aubergines with tomato, cinnamon and pine nuts. Veggies & condiments.

 

 

Fresh cheese gözleme from my favorite bakery in Mannheim …

 

 

All served with griddled arabic bread …

 

 

Yummy !

 

 

And got some leftovers for tomorrow 🤗 

[Maison Rustique]

@Duvel, I would never make all that just for myself! I'm impressed that you did. I'd have been happy to just have the olives, cheese and cocktail. I have never had Raki, but after looking it up to see what it was, I'm dying to try it. 

[Tempest63]

4 hours ago, Duvel said:

With the other two gone over the weekend it’s dinner for one …

 

Aperitif: Raki, olives, goat cheese …

 

 

Braised neck of lamb with all the fixings …

 

 

Shredded 8h neck of lamb with garlic, onions, cumin and smoked peppers …

 

 

Braised beans (added to the lamb casserole for the last 3h), grilled peppers, aubergines with tomato, cinnamon and pine nuts. Veggies & condiments.

 

 

Fresh cheese gözleme from my favorite bakery in Mannheim …

 

 

All served with griddled arabic bread …

 

 

Yummy !

 

 

And got some leftovers for tomorrow 🤗 

Now that meal is right up my street.

Looks fantastic.

I am marinating some chicken breasts for the griddle and made toum so they can go in my wraps next week, but that spread would leave me spoilt for choice.

Edited Sunday at 03:41 PM by Tempest63 (log)

[C. sapidus]

Clean out the fridge dinner: chorizo and cabbage in a chipotle, tomato, and cream sauce with white onion, garlic, turmeric, fennel seed, garam masala, and cilantro.

 

Trying to make a meal from random ingredients is fun. Usually. 😉

 

[Honkman]

Chicken Ragu with Fettuccine  from “RecipeTin eats Dinner” - bone-in chicken thighs braised in a sauce made from bacon, onions, carrots, celery, garlic, tomato paste, tomato passata, red wine, beef broth, bay leaf and thyme. After they get shredded the sauce is thickened with flour and butter before adding fettuccine and parmesan

[Duvel]

Normally, on Sundays we have pizza & movie night. This Sunday, however, I binge-watched a couple of episodes of Shinya Shokudō while enjoying some dried squid & smoked scallops  and a Suntory highball …

 

 

This in turn led to some Izakaya-themed dinner (while my pizza dough went into cold storage) …

 

 

Found this excellent sake in the cellar …

 

 

Enjoyed with mixed pickles …

 

 

Karaage …

 

 

Rolled omelette with mentaiko (spicy cod roe) 
 

 

and gyoza (commercial product, Ajinomoto) …

 

Yummy - and again no room for dessert 🤗

 

 

[Neely]

Pork stir fry with vegetables. I made the decision to simmer cut up pork a day ago. Then tonight stir fried the pork and veg, and finally added the liquid the pork had been cooked in. Sauce/liquid was hoisin, soy, rice wine, 5 star spice, garlic, sugar and water, thickened with the ubiquitous corn flour. 
 

[Shelby]

On 7/21/2024 at 5:45 AM, Duvel said:

With the other two gone over the weekend it’s dinner for one …

 

Aperitif: Raki, olives, goat cheese …

 

 

Braised neck of lamb with all the fixings …

 

 

Shredded 8h neck of lamb with garlic, onions, cumin and smoked peppers …

 

 

Braised beans (added to the lamb casserole for the last 3h), grilled peppers, aubergines with tomato, cinnamon and pine nuts. Veggies & condiments.

 

 

Fresh cheese gözleme from my favorite bakery in Mannheim …

 

 

All served with griddled arabic bread …

 

 

Yummy !

 

 

And got some leftovers for tomorrow 🤗 

I'm impressed.  When I'm alone I stand in front of the fridge and eat a piece of cheese.

[Paul Bacino]

Gyro Salad--salad, onion ,Kalamata olives, pepperoncini ,tomato, cucumber ,gyro meat, feta and ziki sauce

 

[Norm Matthews]

Charlie was telling me about his plans for his birthday party early next month.  He is planning hamburgers and hot dog on the grill.  I said I could do something in the smoker if he liked.  He remembered Mr. Kim, our next door neighbor in Junction City and he and his brother borrowed our smoker (different one) to do a small pig. The younger brother owned a succesful Korean restaurant in town.  Charlie  said they basted it with tons of sesame seed oil and it was so good.  I told him I could get some pork butt and experiment.  Today I did. I cut 6 1/2 lbs. into two pieces. One was marinated overnight with a marinade that had sesame seed oil in it, the other was injected with a liquid with sesame seed oil inside it. It took about six hours in the smoker and  I basted both of them with a mixture of 1/2 cup light soy sauce, 2 Tablespoons of sesame oil, 1 teaspoon each of granulated onion and granulated garlic. a half teaspoon of grated ginger and 1/8th teaspoon red pepper powder.  They were slow cooked to 202º.
When they came out, we couldn't tell any difference.  When they are cool enough to chop up, maybe there will be a difference... maybe not.  At least they were both tender and juicy.
 

[Miss K]

McCormick bag and season chicken, rice pilaf, and green beans. 
 

 

[YvetteMT]

Rummo gf pasta, chicken sausages, mushrooms, lemon ricotta sauce, pecorino.

[Honkman]

Eggplants with hummus, crispy chickpeas and salad. A few different components - Halved eggplants were roasted in the oven with a mixture of parsley, garlic, cumin seeds and olive oil. Hummus made from chickpeas, tahini, garlic, olive oil, ground cumin and lemon juice. Chickpeas were sautéed until crispy. Mixed greens salad with cherry tomatoes (the planned purslane was unfortunately nowhere near available) with a dressing made from olive oil, apple cider vinegar, lemon zest and juice, ginger and sugar

[Senior Sea Kayaker]

Roasted dry rub chicken thigh, colcannon, coleslaw and tomato with a Steam Whistle pilsner.

Days have been in the mid 20's and nights in the mid teens and the humidity has dropped so hot food is palatable again.

 

[liuzhou]

It’s too damned hot to eat, never mind cook. Over 40℃, so tonight, I waited until dark then just quickly fried some shrimp with garlic, chilli, garlic chives, salt and pepper, then finished with a splash of Chaoshan fish sauce. Served with a simple salad of ‘Vietnamese’ herbs.

 

 

 

The salad contains

 

Vietnamese Coriander - VN: Rau răm

 

 

Culantro Rau mù

 

 

Mint bạc hà

 

 

Coriander leaf / Cilantro Ngò and Garlic Chives Hẹ

 

 

Struggled to finish that! No carbs were possible.

 

 

Edited Tuesday at 03:48 PM by liuzhou (log)

[KennethT]

16 minutes ago, liuzhou said:

It’s too damned hot to eat, never mind cook. Over 40℃, so tonight, I waited until dark then just quickly fried some shrimp with garlic, chilli, garlic chives, salt and pepper, then finished with a splash of Chaoshan fish sauce. Served with a simple salad of ‘Vietnamese’ herbs.

 

 

 

The salad contains

 

Fish mint  - VN: diếp cá

 

 

Culantro Rau mù

 

 

Mint bạc hà

 

 

Coriander leaf / Cilantro Ngò and Garlic Chives Hẹ

 

 

Struggled to finish that! No carbs were possible.

 

 

Interesting. Your diep ca looks, to me, more like rau ram.  All the diep ca I've seen in Vietnam has more round, heart shaped leaves rather than the longer tapered leaves shown.

[liuzhou]

42 minutes ago, KennethT said:

Interesting. Your diep ca looks, to me, more like rau ram.  All the diep ca I've seen in Vietnam has more round, heart shaped leaves rather than the longer tapered leaves shown.

 

You are absolutely correct. Brain fart. Told you it's too hot. I have edited. Thanks for letting me know.

 

Edited Tuesday at 01:31 PM by liuzhou (log)

[Kerala]

On 7/22/2024 at 11:45 AM, Duvel said:

Normally, on Sundays we have pizza & movie night. This Sunday, however, I binge-watched a couple of episodes of Shinya Shokudō while enjoying some dried squid & smoked scallops  and a Suntory highball …

 

 

This in turn led to some Izakaya-themed dinner (while my pizza dough went into cold storage) …

 

 

Found this excellent sake in the cellar …

 

 

Enjoyed with mixed pickles …

 

 

Karaage …

 

 

Rolled omelette with mentaiko (spicy cod roe) 
 

 

and gyoza (commercial product, Ajinomoto) …

 

Yummy - and again no room for dessert 🤗

 

 

Perfect. 

[Smithy]

Part of last night's dinner. I tried again to get the perfect sear on my steak over a charcoal fire without overdoing the interior. I missed again... took the steak out of the freezer too soon, I think. The flavor was good but there wasn't any pink inside.

 

 

The only time I've gotten the desired doneness and sear over an open flame was cooking a not-quite-thawed steak over a campfire. It was an accident then. When I've tried to plan ahead I've let the steak thaw too much and fluffed the result! Or maybe, as I speculated at the time, it was just dumb luck. 🙂

 

[NadyaDuke]

A few miscellaneous dinners from this month. I've been trying to batch up the photos I actually remember to take - so of course this happened:

 

I have no memory of this. Clearly, I made tacos, I think from flank steak? Definitely with salsa fresca and guacamole. But why did I serve it with couscous? No idea. 

 

This I remember better and actually have it in my meal plan in Paprika: Greek orzo chicken salad. 

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Some friends recommended a place that sells beef and pork directly from ranch to consumer.  I love beef ribs and they actually had the beefy "Dino ribs" which we smoked. 

 

As you can see - they're huge. I did not finish this in one meal. Served with a green chile corn salad. Ribs call for paper towels in lieu of napkins.

 

 

Several days later, we tried their pork chops. After reading a bunch of recipes in America's Test Kitchen cookbook, we went for a reverse sear and garlic, thyme, shallot, wine sauce and were pleased with the results. Served with a fresh vegetable succotash - that's pretty much what we call any combination of vegetables, especially if it includes corn.  It's probably not correct but there you go. This one had corn, green beans, red bell pepper, green onion, and parsley. Garnished with an exceptionally large piece of parsley. 

 

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