Dinner 2025

[Dejah]

22 hours ago, liuzhou said:

 

 

For me too. Unfortunately most of my neighbours disagree, saying it smells terrible.  So it's difficult to source (and expensive when I do find it). 

On the other hand, they love Xinjiang lamb (or is it mutton?) Grilled with cumin and chilli sold by itinerant vendors with mobile grills in every street night market in China!. Go figure.

They just don't want to cook it themselves. 

North and west China eat it a lot, but I'm not moving there. Too cold.

 

 

We love cumin lamb!

 

Yesterday, I was at Safeway and found 2 packages of ground veal marked down! So I made Ann_T's Magnolia Grilled Veal Meatloaf!
I used Summer Savory that my kids brought from Nfld for herbs. We LOVED the texture, way better than the usual meatloaf with tomato sauce / BBQ sauce. We had some slices for supper tonight, with a mushroom gravy. Took some to my brother and s-i-l. Tomorrow, I may grill some for lunch!
Thanks, @Ann_T!
                                                          

 

                                                          
 

Another first for me was Rice Pudding! I have only ever made it once, about 50 years ago.This one is baked in the oven. Don't care for raisin in it, but hubby likes them. Next time, I will put in pistashios and cardamom, like we've had in East Indian restaurant.

                                                         

                                                         

[liuzhou]

7 minutes ago, Dejah said:

We love cumin lamb!

 

When I was studying in Xi'an many years ago, I virtually lived on Roujiamo for lunch and cumin lamb skewers for dinner and never really tired of them. Still have them often, although I'm far from Xi'an now.

 

I also still make other lamb dishes, often with cumin. It pairs so well with the ovine family.

 

 

[Neely]

In preparation for a trip I’m planning to Italy in a few months I’ll watch anything I can about the food there. I found this on an Australian streaming device … it’s called “Rick Stein’s Venice to Istanbul.” I really like Rick Stein’ s programmes and books so was delighted with the episode on Venice. Of course I had to make his seafood spaghetti after watching this and made it faithfully to his recipe… well as much as I could from the programme including shallots, fresh tomato, white wine, splash of brandy and a tiny pinch of spices, nutmeg, cinnamon, cloves, dried coriander. It was good.

 

 

Fresh crusty baguette to mop up the sauce. 

 

[liamsaunt]

Rigatoni with green and black olives in a sauce made from some grape tomatoes that I had forgotten about and found dried up on my counter.

 

[BeeZee]

Comfort food, lasagne made a little healthier, used ground turkey and Barilla whole grain noodles. I use their no-boil noodles, which are a lot thinner, the chew was nice for a change. Some broccoli which needed to be used was steamed and tucked into one of the layers, and finely chopped mushrooms were sauteed with the turkey.

 

 

[C. sapidus]

"Five-flavored" shrimp with toasted sesame seeds (gkoong hab roet). The five flavors are hot (roasted dry chiles), sour (tamarind, rice vinegar), salty (fish sauce), sweet (sugar), and bitter (fried garlic and shallots). A whole head of garlic sacrificed its life for this meal. Jasmine rice to go with.

 

Mrs. C air-fried carrots with chipotle and whatnot. Nice texture and flavor.

 

This was a wing-it meal on a snowy day. I always have shrimp in the freezer, and we get carrots for the dogs.

 

Edited 13 hours ago by C. sapidus (log)

[Honkman]

A variation on Cambodian Amok, a White Pepper Coconut-Curry Chicken based on a recipe from Milk Street - You fry a spice paste made from cracked white peppercorns, lemongrass, lime zest, garlic, ginger, turmeric and canola oil and afterwards braise a mixture of chicken thighs, eggplant and sweet potatoes in coconut milk with fish sauce and some sugar. Served over rice

[Dante]

Bigos, with flatbread

[Dante]

Swedish meatballs, over smashed potatoes