Dinner 2024

[Captain]

Tuesday nights spaghetti carbonara.

[cdh]

It's shad season!  

[C. sapidus]

 Marinated chicken wings with lots of crushed garlic, fish sauce, sugar, and water. Cooked wings in the air fryer (thanks Mrs. C!) and ate half as is. The other half were glazed with a cooked-down mix of the marinade and chile jam and then tossed with fried shallots. Will make again.

 

Mrs. C's Napa cabbage salad with craisins and toasted almonds

 

Edited March 27 by C. sapidus
Forgot fried shallots (log)

[Honkman]

Lamb ragu with pappardelle - ground lamb with leeks, micro arugula, parsley, mint, rosemary, chives, garlic, anchovies, tomato paste, lemon zest and juice, white wine and chicken broth. Topped with some pecorino.
Served with a green bean salad with a vinaigrette made from shallots, chives, capers, mustard, olive oil and white wine vinegar.

[Dejah]

@Ann_T:Your halibut always makes me envious and salivate!
I see it's on the Sobeys flyer starting tomorrow: $5.99/ 100 grams.
Just wondering what the price is for you, as it is from your coast.

I will be biting the bullet tomorrow for some!
 

Steamed Chicken, Shitaki Mushrooms and Chinese sausage:

 

                                                                                

 

 

Had the granddaughters up for the day. Seems I always have to have a "buffet" when the two are here: one will like something, and the other one will not...

I cooked back ribs in the oven, took a rack and sides to my brother and s-i-l, then we had the other for supper. The 11 year old granddaughter wanted perogies, ate 10 and tried and liked 1 rib and some beans.

The 9 year old - no ribs, but would eat shrimp (6 jumbos) and Cavendish waffle fries.

Hubby and I ate what was left;-)

                                                                             

 

They seem like bottomless pits as they ate cinnamon buns, grazed on a small charcuterie board, more raw veg like carrots, cukes, broccoli, grapes, and Easter chocolates before supper!

 

Edited March 27 by Dejah (log)

[NadyaDuke]

Stacked green chile smoked pork enchiladas. My New Mexico cookbook assured me that sour cream and black olives are an acceptable alternative to a fried egg, which is what I’ve usually seen. I got a tortilla press for Christmas and made tortillas thinking I’d make my normal rolled enchiladas but these little guys seemed to want to be stacked. As you can see, I had a bit of sliding so I’ll be more careful putting them under the broiler next time! My cookbook said to put the lettuce in a wreath but had to settle for a crescent.

 

Edited March 28 by NadyaDuke
Clarity (log)

[Duvel]

Warm enough to fire up the BBQ outside, but not warm enough to dine al fresco (at least not for everyone 🤭) …

 

 

Meats: sausage, Grillfackel (spiced pork belly wrapped around wooden skewers), pork collar steaks and chicken filets.

 

 

Homemade herb butter bread …

 

Tomato mozzarella pesto …

 

 

Roasted courgettes with dried tomatoes and feta cheese …

 

 

Potato “pockets” with cream cheese filling (hooray for air fryers) …

 

 

Kartoffelsalat with bacon and cucumbers …

 

 

There was also an off-dry Riesling and copious amounts of a new lime mint soda - no complaints 🤗

[liamsaunt]

Tuesday we had a simple Macomber turnip soup.

 

 

Last night was chicken, broccolini, and pepper stir fry

 

[mgaretz]

Pizza with mushrooms, salami and baby arugula.  Her half with cheddar, mine with moz.

 

 

 

 

[Ann_T]

Braised Lamb Shanks in a wine sauce over mashed potatoes with rutabaga and zucchini.

[Honkman]

Thai inspired soup with cod, leek, carrots, coconut milk, lemongrass, garlic, ginger, fish sauce and lime juice. Topped with some peanuts, jalapeño and cilantro

[FeChef]

On 3/26/2024 at 6:22 PM, Captain said:

Tuesday nights spaghetti carbonara.

Damn you. I love this dish. My wife doesn't like this dish. She hates when i make it. But she will drown regular tomato based spaghetti with buttermilk ranch dressing. SMH.

Edited March 29 by FeChef (log)

[Duvel]

Had another “German food, but light” request from the in-laws. Inquiring minds need to know, so I asked: it seems that the Catalan gastrointestinal system is sometimes overwhelmed with pork products (not entirely sure, how this manifests itself - surely inquiring minds don’t want to know). So, an easy pork-free weekday dinner:

 

 

Pumpkin-cheese bread rolls with three dips: Obatzda (ripe Camembert with butter, fresh cheese and spices), Heringssalat (pickled herring, red beets, apple, onion, sour cream) and Fleischsalat (smoked vegetarian bologna, cornichons, onion, mayo).

 

 

Fresh Brezel …

 

 

Some of which where prepared with herb butter, parsley and chives …

 

 

Weisswurst (all veal version: some popped during the tempering, but they were great. Mildly spiced with mace, lemon peel and parsley, these actually felt light) …

 

 

All in all a great success. The lightness of the meal was underlined by me serving only Riesling, (and one Duvel for me) and the lightest of Japanese whiskey in my portfolio as a digestif 😎

 

[Ann_T]

On 3/27/2024 at 10:52 AM, Dejah said:

@Ann_T:Your halibut always makes me envious and salivate!
I see it's on the Sobeys flyer starting tomorrow: $5.99/ 100 grams.
Just wondering what the price is for you, as it is from your coast.

I will be biting the bullet tomorrow for some!

 Last week, the first week in season Thrifty's had it on for $4.99/100gs, but this week it is up to $5.49/100gs.

Which is still not bad, considering by the next week or two it will probably be up to 6.99/100gs.

We don't have Sobey's here, but I think Thrifty's is owned by the same company.  

Does your Sobey's have a full seafood and butcher department too, like Thrifty's?

[Dejah]

4 hours ago, Ann_T said:

 Last week, the first week in season Thrifty's had it on for $4.99/100gs, but this week it is up to $5.49/100gs.

Which is still not bad, considering by the next week or two it will probably be up to 6.99/100gs.

We don't have Sobey's here, but I think Thrifty's is owned by the same company.  

Does your Sobey's have a full seafood and butcher department too, like Thrifty's?

One of our Sobeys, the "super one" has a full service seafood and butcher department.
BUT, when I called this morning, I got "No. We didn't get any halibut even tho' it's in the flyer. It is only for B.C. stores!'  Grrrrr....I was so disappointed so I had indicated which province and store I was checking on the flyer.
My gal said they DO have small frozen steaks, for more than the sale price this week, but I was not interested.

[Dejah]

Our local meat packing plants had advertised smoked turkey, about 12 lbs, for $30.00 each. I picked one up, had them cut it into halves, and gave one half to our son and family.

Reheated a few slices off the breast, and a wing in some chicken broth, covered with foil, at 350 in the oven with a sweet potato. I ate part of the wing - SO meaty! Brussel sprouts were by Michael Symon's recipe for Holiday Sprouts.
I couldn't find fresh cranberries for my favourite Orange, Apple, Cranberry Chutney, so hubby had Mango Chili sauce.  We enjoyed the turkey - not too salty or too smokey.

        

 

Last night, a very traditional Toisanese meal: Wind-dried Salted Fish steamed with ground pork and lots of fresh ginger. My kids grew up eating this, but I don't think my grands would enjoy it. LOL!
Beef and Bok Choy and lots of rice was needed!

        

 

[Ann_T]

3 hours ago, Dejah said:

One of our Sobeys, the "super one" has a full service seafood and butcher department.

We have two Thrify's in the area. And both have a full butcher and fish department. I live in between both so I have an option.

I hate buying packaged meat and fish.  I want to be able to pick out what I want. 

[rotuts]

@Duvel

 

do I love sausage ?  yes I do.

 

and for me , in spite of their being so many 

 

zillion delicious versions ;

 

Ill always put Weisswurst near the top.

 

split or not

 

are their versions that are not 100 % veal ?

 

does a Bear , you know , re: the woods ?

 

what sorts of versions are available for you to pick from?

 

I unfortunately have none.

 

I have had some fine ones , from a German butcher and his family

 

from Los Altos CA

 

I preferred to grill them , rather than poach them in beer.

 

I have drunk that beer , ice cold , while watching them grill

 

heathen Im sure I am . 

 

Edited March 29 by rotuts (log)

[Duvel]

Today’s linner …

 

You may know that asparagus is huge in Germany. The season starts now and is very much anticipated. I know it’s kind of unpatriotic but my first Spargel of the season didn’t come from our town, but a small village in the Palatinate. We had a chat at work the other day and my secretary told me that a farmer in her town grows the best asparagus in the region. I ordered to kilograms (at 16€/kg, which is pretty decent for the early season). So …

 

2 kg of very fresh asparagus, just peeled and the trimmings cooked into a braising stock with salt, sugar, lemon and butter. I eat one or two raw as a cooks treat. They burst with liquid and flavor.

 

 

Also as a cooks treat: a Duvel 🤗

 

 

Schnitzel for DW and the in-laws (the love for Spargel seems to had difficulties crossing the alps) …

 

 

The works …

 

 

New baby potatoes (Drillinge) with caraway …

 

 

Veal Schnitzel …

 

 

The star of the show, accompanied by cured pork loin (Lachsschinken), Bastīrma (kind of Pastrami), Tirolean Speck and cured pork neck (Coppa) …

 

 

Homecured salmon …

 

 

Everyone else had a Scheurebe Auslese, I had a Duvel …

 

 

Oh … and sauce Hollandaise ad libitum ☺️

 

 

And later - for the gentlemen of drinking age: Auchentoshan 18 …

 

 

No dessert. None needed. No complaints 🤗

 

 

Edited March 29 by Duvel (log)

[rotuts]

@Duvel

 

Wow .  Excellent .

 

Congratulations .

 

do like the look of that whisk(ie) glass .

 

and the salmon .  and the asparagus.

 

 

[Shelby]

51 minutes ago, Duvel said:

Today’s linner …

 

You may know that asparagus is huge in Germany. The season starts now and is very much anticipated. I know it’s kind of unpatriotic but my first Spargel of the season didn’t come from our town, but a small village in the Palatinate. We had a chat at work the other day and my secretary told me that a farmer in her town grows the best asparagus in the region. I ordered to kilograms (at 16€/kg, which is pretty decent for the early season). So …

 

2 kg of very fresh asparagus, just peeled and the trimmings cooked into a braising stock with salt, sugar, lemon and butter. I eat one or two raw as a cooks treat. They burst with liquid and flavor.

 

 

Also as a cooks treat: a Duvel 🤗

 

 

Schnitzel for DW and the in-laws (the love for Spargel seems to had difficulties crossing the alps) …

 

 

The works …

 

 

New baby potatoes (Drillinge) with caraway …

 

 

Veal Schnitzel …

 

 

The star of the show, accompanied by cured pork loin (Lachsschinken), Bastīrma (kind of Pastrami), Tirolean Speck and cured pork neck (Coppa) …

 

 

Homecured salmon …

 

 

Everyone else had a Scheurebe Auslese, I had a Duvel …

 

 

Oh … and sauce Hollandaise ad libitum ☺️

 

 

And later - for the gentlemen of drinking age: Auchentoshan 18 …

 

 

No dessert. None needed. No complaints 🤗

 

 

I have no words.  Every year I drool over your spargel.  I'll be sure and take up the slack for the inlaws who don't want it next year  .

[rotuts]

and Im right behind @Shelby

 

I will accept any and all Pork Products .

 

no questions asked.

 

Ok.  F.D.:  maybe a weisswurst ?

[Norm Matthews]

Yesterday we went to a doctors appointment near our favorite Korean grocery and got some pre marinated spicy bulgogi.  That was dinner but I didn't take pictures.  Today's meal was Chicken and Mushroom Stroganoff. The green beans were leftover from a couple days ago and the strawberries were with angel food cake. 

[Honkman]

Fennel Risotto (fennel, onion, fennel seeds, chicken broth, parsley, parmesan and chicken broth) with Pork Ragu (ground pork, fennel, onion, carrot, fennel seeds, diced tomatoes, dried tomatoes, parsley, white wine)

[CantCookStillTry]

The boys wanted Chicken Katsu curry with rice. They got Katsu curry surprise! (The surprise was this mumma don't label nothing and the chicken snitz in the freezer, turned out to be beef 🤷‍♀️) 

 

 

 

Just gonna sneak yesterday's tea in here, as ever @Ann_T is a very hard act to follow. 

 

 

I do mine in stout but.