Dinner 2025

[Neely]

Hi @ybot123. In this case to make the sauce I sautéed the sliced mushrooms in butter in one pan, while cooking the steaks in another. When steaks were out and resting, I added more butter to the steak pan added a little flour ( only about a teaspoon I recall ) after that had mixed I put the mushrooms in with the steak juices, butter and flour, added some white wine, a splash of brandy , pepper and salt. Mix …. done. 

[liamsaunt]

Trying to get ahead of the carrot glut in my kitchen, last night I made carrot gnocchi with roasted mushrooms and broccoli, toasted pine nuts and brown butter.  The gnocchi took care of a couple pounds of carrots but I still have around 40 left.  CSA delivery is today, and their email said we are getting either carrots or potatoes as our random vegetable in the box this week.  I hope I get a box with potatoes in it!

 

[rotuts]

@liamsaunt

 

at this time of the year , in your area , is the CSA selection winter ' stored ' veg ? '

[Paul Bacino]

15 hours ago, rotuts said:

@Paul Bacino

 

Salmon looks perfectly cooked.

 

still a little ' jiggly ' in the middle.

 

nice. bhnvnhghgvfcnhgvfnhgvj nbhgv

Thanks RT--btw had a marinara to dip the strips in too

[BeeZee]

2 hours ago, liamsaunt said:

Trying to get ahead of the carrot glut in my kitchen, last night I made carrot gnocchi with roasted mushrooms and broccoli, toasted pine nuts and brown butter.  The gnocchi took care of a couple pounds of carrots but I still have around 40 left.  CSA delivery is today, and their email said we are getting either carrots or potatoes as our random vegetable in the box this week.  I hope I get a box with potatoes in it!

 

 

holy cow...I love the idea of a CSA subscription but something like this is really going to discourage people from continuing...unless you are preparing meals for foodservice! Given the choice of 40 lbs of carrots or 40 lbs of potatoes, I guess carrots at least give you more options for sweet or savory.

[TicTac]

On 1/21/2025 at 9:21 AM, Smithy said:

 

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?

Check out this recipe:

 

http://recipespy.blogspot.com/2013/03/cheesecake-factory-famous-meatloaf_15.html

 

My mom also adds quite a bit of cheddar cheese to the recipe.

 

She does not follow it exact, but this is close enough....

[rotuts]

@TicTac

 

enjoyed Todd Wibur's books  His videos are hilarious : dumpster diving for Info

 

on KFC etc.  worth a peek if you can find them

[TdeV]

On 1/22/2025 at 3:30 PM, Paul Bacino said:

Zucchini Fries w Macadamia Nut Coated Salmon

 

 

Looks delish! How did you make the zucchini fries?

[TdeV]

22 hours ago, Norm Matthews said:

<snip>

 

Norm, thanks so much for your blog (listing what was in this dish!).

What do you have stuck on the side of your rice cooker?

 

[Norm Matthews]

58 minutes ago, TdeV said:

 

Norm, thanks so much for your blog (listing what was in this dish!).

What do you have stuck on the side of your rice cooker?

 

The pocket on the side hold the scoop for taking out the rice.  This is the second rice cooker for us and there are two scoops there becausse I kept the old one.  The liner of the rice cooker is old style soft teflon and the scoops are nylon to protect it from scratching.

[Shelby]

On 1/20/2025 at 4:53 AM, Neely said:

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. 

 

This literally made me drool.

 

Brrrrrrr.  Everyone staying warm enough?  I hope any California friends are safe and ok.  What a start to the new year.  We're still snow packed with a good 4-5 inches on the ground.  Some spots are bare due to sun melting--that's good for the deer to feed.  Been cutting lots of firewood.  Burning lots of firewood.  The birds are eating me out of house and home lol.  Thankfully FedEx has quit being weeks and weeks behind in deliveries and I have 3 more bags of seed for them.

 

I've been bad about taking pictures still.  Probably stems from the low carb cooking that continues to challenge me.  We splurged and had a small pizza.

 

 

 

Hot wings and broccoli salad.  I don't usually put hot sauce on the wings but I did this time for some reason.

 

 

 

Ronnie wanted fried livers and gizzards for his birthday.  Lotta frying.  Livers are not my fave to fry because they pop so much.  Not the greatest picture but they were good.

 

 

Another little splurge...beans to go with chicken fajitas.  Spanish "rice" (cauliflower) too.  

 

 

 

Lamb chops and stuffed mushrooms.

 

 

Ronnie had his doc appointment where they take blood --he goes back next week for the results.  Praying that the levels are down from last time so that I can make a pizza or have some bread without feeling like I'm killing him lol.   So, just to be safe, big salad night which really kind of sucks in the winter time.  I didn't even add broccoli in order to save on carbs.

 

 

Finally quail with Brussels sprouts and konjac noodles with Alfredo.  

 

 

 

 

[Dante]

French Tacos (chicken fingers, fries, cheese, and creme fraiche/dill/gruyere sauce wrapped in a tortilla), with sides of greens and grapes, with (not home made) Chamoy sauce.

[Tropicalsenior]

2 hours ago, Shelby said:

Livers are not my fave to fry because they pop so much.  

Everything looks so wonderful. You're making me hungry and I just finished dinner.

We have chicken livers quite often because it is one of our favorites. I have found that if you poke each liver several times with a small sharp skewer right after you put them in the pan, they don't pop.

[Shelby]

21 minutes ago, Tropicalsenior said:

Everything looks so wonderful. You're making me hungry and I just finished dinner.

We have chicken livers quite often because it is one of our favorites. I have found that if you poke each liver several times with a small sharp skewer right after you put them in the pan, they don't pop.

Thank you!   I never knew this.  Will definitely do next time.  I've had many a time where I almost lost an eye.

[Neely]

@Shelby Yes it really was good thanks to the recipe … very authentic. 
 

I prefer a sweet and sour style coleslaw more than creamy and here is last nights dinner. Chinese style roast pork plus pieces of Char Sui type pork ( left over from another stir fry I forgot to take a photo of ) with salad and the said coleslaw.

 

 

 

 

[Honkman]

Tuscan Shrimp and Beans from a CI recipe - first you make a shrimp broth with the roasted shrimp shells and use it to cook cannellini beans, tomatoes, onions, garlic, anchovies, red pepper flakes and at the very end briefly the shrimps (which get brined in a salt/sugar solution). Finished with some basil, lemon juice and zest and olive oil

[Dante]

Loco Moco

[YvetteMT]

14 hours ago, Shelby said:

 

 

Finally quail with Brussels sprouts and konjac noodles with Alfredo.  

 

 

 

 

@Shelby how are you doing your alfredo with konjac?  I've tried for a long time to get it right with konjac and fail miserably.  I can either have Alfredo OR konjac, not both!

[liamsaunt]

On 1/23/2025 at 8:13 AM, rotuts said:

@liamsaunt

 

at this time of the year , in your area , is the CSA selection winter ' stored ' veg ? '

 

It is a mix.  Some stuff is storage vegetables, like parnsips, radishes, potatoes, carrots, beets and cabbage.  Other stuff is grown in the winter in greenhouses and high tunnels. Generally we get kale, micro greens, pea shoots, and arugula from those.  And then they have a mushroom cave, where they grow mushrooms year round, and we get a box of those every week. At this time of year, they also include a loaf of bread and one pantry item, like jam, honey, or a jar of spices. This week we got locally made tortillas as the pantry item.

 

On 1/23/2025 at 10:24 AM, BeeZee said:

holy cow...I love the idea of a CSA subscription but something like this is really going to discourage people from continuing...unless you are preparing meals for foodservice! Given the choice of 40 lbs of carrots or 40 lbs of potatoes, I guess carrots at least give you more options for sweet or savory.

 

I should clarify, that was 40 individual carrots, not 40 pounds of carrots!  Your post did get me curious though, so I weighed everything.  I currently have just under 10 lbs. of carrots, 8 lbs. of radishes, 4 lbs. of beets, and 4 lbs. of parsnips in my crisper drawers.  Luckily my house has two full kitchens with lots of refrigeration storage so it is not a problem for me, and root vegetables keep forever.  Generally when the roots start really piling up, I will roast a chicken on a huge bed of them, and then use the leftovers to make a soup for dinner, with leftover soup individually portioned and going into the "soup library" in our garage freezer.  If someone in the house does not like what's on the menu for dinner, they can pull a soup from the soup library to have instead.  There's always at least six flavors to choose from.