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 yesterday at 12:04 AM 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

[TicTac]

On 1/19/2025 at 9:09 AM, Smithy said:

 

There are several meatloaf-related topics. This Cook-off shows several topics in its opening post. But of course, adding to the Cook-off itself would be great.

Burgers/Meatloaf -- Cook-off 10

The 'Cheesesteak factory' meatloaf recipe is pretty solid.  Mom has been making it for years, always a crowd fav.

[Smithy]

53 minutes ago, TicTac said:

The 'Cheesesteak factory' meatloaf recipe is pretty solid.  Mom has been making it for years, always a crowd fav.

 

Is that in the Cook-off topic somewhere? (I'm not finding it.) Regardless of where it is, do you have a link?

 

Edited to add: or do you have a general recipe you can share?

[liamsaunt]

Loaded mashed potato soup made with the remaining mashed potatoes from the sole meunière dinner.  I also used the outside parts of a giant carrot from my CSA box that was half the side of my head.  The inside was too woody to cook with, but the edges were fine.

 

 

And a loaf of speedy no-knead bread to go with the soup

 

[Paul Bacino]

Rigotta Turkey Roll in Zucchini

 

 

 

 

 

 

 

 

 

Ground Turkey fried/garlic/spinach/ ricotta /parm/ nugmeg

 

 

 

[TdeV]

On 1/16/2025 at 9:59 PM, Honkman said:

Gumbo made with roux (done in the oven), shrimps, andouille sausage, chicken thighs, green peppers, tomatoes, onions, celery, okras, garlic, thyme, cayenne and chicken broth. Served over rice

 

I googled "oven made roux" and got a recipe good for 16 cups of gumbo (uses 1 cup of flour).

Might you possibly make a lower volume of roux? And would you relinquish the recipe?

[C. sapidus]

Clean-out-the-fridge fried rice, with chorizo, ginger, shallots, jalapeno, roasted chile Poblano, fermented black beans, garlic, shrimp, cilantro, and soy sauce.

 

[Kerala]

Cawl, from my many years in Wales.

Lamb, potatoes, parsnips, swede, carrots, leeks. Salt and pepper. 

[Vapre]

I made Frankie Gaw's "Milk Tea" Rice Crispy Treats from his book "First Generation", here's the website link:

"Milk Tea" Rice Crispy Treats | Little Fat Boy

The only difference is the website puts in miso. I might try that next time. As far as the recipe goes, he has you melt the butter and a majority of the marshmallows in a pot and then add it to a bowl with the rice crispies. In doing this I left behind more of the marshmallow mix than I would have liked. I think the next time I do this I'll use a larger pot and just add the cereal to the hot mix.