Dinner 2025

[gulfporter]

Bucatini with hot Italian sausage ragú.  

 

 

 

 

[Tan Can Cook]

Please excuse the mess. It's 4:16 ish PM here in California. This is dinner for my parents and younger brother. When ready, I'll make some several layers of puff paratha from Asian store and eat like "rolls" with fresh, thinly sliced shallots with lemon juice, salt and sugar to taste, and some Trader Joe's sweet and sour jalapeños peppers.

 

The patties are called Kachche Gosht ki Tikiya (raw meat patties) and this version originates from Rampur, Uttar Pradesh, India. Another common name is Chapli Kebabs, although the original version hails from Peshawar, Pakistan.

 

The size in the picture is about palm-sized. The Pakistani or Afghani versions are much larger and their shape is similar to the sandal footwear, hence it's name chapli to describe the chappal.

 

It's lightly spiced. There is some heat from yellow chili powder. There is freshness from inclusion of freshly chopped shallots, mint leaves, and cilantro.

[Honkman]

White Bean Stew with Eggplants - from our favorite German cooking magazine. Using Rancho Gordo Royal Corona beans, you cook them with rosemary and bay leaves. In another pot you cook rutabaga, onions, juniper berries, tomato paste and garlic in white wine, vegetable broth and bean broth before adding eggplants (which were sautéed until slightly caramelized and mixed with crushed fennel, cardamom and coriander seeds), cooked beans, celery and pearl couscous. Finished with diced dried tomatoes and parsley and served with buffalo mozzarella

[Senior Sea Kayaker]

A simple early dinner after a busy day. Haddock chowder.

 

[dcarch]

After I made Valentine's Day Dinner, a comment was made, "Why can't Valentine's Day be everyday?"

So I had to made another one. Sous vide/grilled porterhouse, and sous vide shrimps. Kind of surf & turf.

dcarch

 

[Smithy]

2 minutes ago, dcarch said:

After I made Valentine's Day Dinner, a comment was made, "Why can't Valentine's Day be everyday?"

So I had to made another one. Sous vide/grilled porterhouse, and sous vide shrimps. Kind of surf & turf.

dcarch

 

 

Clever plating! How did you get those heart-shaped sear marks on the steak?

[Tan Can Cook]

1 hour ago, dcarch said:

After I made Valentine's Day Dinner, a comment was made, "Why can't Valentine's Day be everyday?"

So I had to made another one. Sous vide/grilled porterhouse, and sous vide shrimps. Kind of surf & turf.

dcarch

 

 

This is creative and well done.

[liamsaunt]

6 hours ago, Senior Sea Kayaker said:

A simple early dinner after a busy day. Haddock chowder.

 

 

 

That looks so good.  I have been craving fish chowder.  I don't like the thick flour filled ones, and yours looks like just the right texture.

 

Some recent dinners.  Saturday was clean out the fridge stir fry with chicken, peppers, baby bok choy, etc.

 

 

Saturday was build your own pasta night.  Nephew had bolognese, niece had pumpkin, and my husband, sister and I had this roasted mushroom and arugula kind

 

 

 

Yesterday was shawarma, using a new-to-us recipe for the chicken that had fresh mint, oregano, and sumac in the marinade with the lemon and garlic instead of the usual cumin, cayenne and cinnamon in our regular recipe.  

 

 

[TdeV]

4 hours ago, dcarch said:

After I made Valentine's Day Dinner, a comment was made, "Why can't Valentine's Day be everyday?"

So I had to made another one. Sous vide/grilled porterhouse, and sous vide shrimps. Kind of surf & turf.

dcarch

 

 

Gorgeous, dcarch!

How do  you sous vide your shrimps?

[dcarch]

5 hours ago, Smithy said:

 

Clever plating! How did you get those heart-shaped sear marks on the steak?

 

Thanks Smithy! I came across a heart-shaped piece of thick metal, so I turn it into a branding iron.

 

dcarch

[dcarch]

1 hour ago, TdeV said:

 

Gorgeous, dcarch!

How do  you sous vide your shrimps?

Thanks TdeV!

After the shrimps were shelled and cleaned, I dried them with paper towel so I could vacuum bag them. I sous vide'd them at 150F for about 20 minutes then quickly pan fried them with fish sauce.

 

dcarch

[dcarch]

4 hours ago, Tan Can Cook said:

 

This is creative and well done.

Thanks Tan Can Cook.

 

dcarch

[Tan Can Cook]

Today's dinner is leftovers from yesterday. I also got a chance to assemble and "make it pretty for the eyes." I always take my pictures of food for my blog near a large window in that same exact spot.

 

The specular highlights you see on tomatoes and food is from that large window by the sink.

 

I also drizzle some of oils used in cooking the patties to pick up highlights.

[ChefSPC]

Roasted lamb loin chops, over artichoke hearts, fingerling potatoes and tapenade.  I’m definitely adding this prep to my catering menu.  Scales easily.

[Honkman]

Quinoa Salad with Ginger Dressing from one of the RecipeTin cookbooks - oven roasted quinoa gets cooked and mixed with cucumber, carrots, shredded red cabbage, scallions, cherry tomatoes, edamame, red peppers and cilantro and served with a vinaigrette made with light soy sauce, mirin, rice vinegar, toasted sesame oil, canola oil, kewpie mayonnaise, sugar, garlic and ginger

[Dejah]

Finally found a decent size and price piece of skinless salmon fillet. It was sandwiched between layers of lemongrass, green onion, cilantro, lime, ginger, chili pepper flakes, and kefir lime powder (out of leaves!), wrapped in foil and baked in the oven. We had this with jasmine rice and lovely asparagus.

                                                             

 

                                                            

Used up the leftover salmon as patties. Eaten with cheesy broccoli and sweet potato fries.  Hubby had VH Mango Chili sauce, but I preferred tartar.

                                                            

 

[rotuts]

first off :  Mayo Roasted Russets  ( they are tastier that Baked , but the same thing really

 

I had some russets that were still usable .  cut into chunks , lightly coated in Mayo , placed on parchment paper and CSO'd , regular bake.

 

nothing else .  the amount of mayo is really minimal ,  unlike a sandwich , where the minimum is 1 " .  when you bake w mayo

 

it de-emulsifies  and becomes oil , w some nice flavorings .

 

CSO's on conventional bake , 375 F  until nicely browed 

 

 

about 40 min or so  .  tasty , browned , skin on , of course 

 

I made a creamy mushroom//ground turkey//condensed salt free Campbell's mushroom soup//white wine//thyme//garlic    

 

sauce//   dont know what to call it   [ Ill outline it the next time I make it , and make it I will -- its delicious ]

 

 

 

very very tasty .  next time I will  cut the potatoes into smaller chunks , as the browning surfaces are where the taste is .

 

I thought about stick blending this , but its quite nice this way .   might get an extra star if stick blended , and another one if 

 

had a VitaMix

 

no matter , its on the permanent menu list.

 

Edited Tuesday at 10:59 PM by rotuts (log)

[liamsaunt]

Thai red curry with vegetables: carrots, broccolini, green beans, bell peppers, spinach....basically everything I could find in my crisper drawer.  

 

[Honkman]

Spicy Dry-Fried Beef and Celery - strip steak and celery stir-fried in a mix of toban djan, ginger, soy sauce, sichuan peppercorns and chinkiang vinegar. Served over jasmine rice

[liuzhou]

驴肉火烧 (lǘ ròu huǒ shāo), Donkey burgers or sandwiches.

 

Donkey meat, chilli, cumin. Flaky buns.

 

 

 

[Norm Matthews]

We had coq au vin tonight.  The spinach was cooked in a little oil, salt and garlic instead of just the water left on the leaves after rinsing.  It was pre rinsed. Mashed potatoes were made from red potatoes with butter, salt and half-and-half.

Edited Thursday at 12:10 AM by Norm Matthews (log)

[rotuts]

@Norm Matthews

 

I do spinach like that all the time.  easy and tasty .

 

that chicken looks delicious.

[Tan Can Cook]

For tonight's dinner—it's takeout!

 

As much as I am obsessed and laser-focused onto cooking foods from India, Pakistan, Bangladesh, and Iran, I do love Sichuan food. I am Burmese-Chinese afterall! HA!

 

This is from "Sichuan Fusion" located at 3288 Pierce St Ste B-109, Richmond, CA 94804. Reasonable price and they use generous Sichuan peppers. It's not overwhelming and it is pleasant taste.

 

Left: Beef (?) slices of beef. I just point at picture on the menu and ordered.
Center: Eggplant with Hot Garlic Sauce

Right: Sichuan Style Spicy Fish Fillet

Not Shown: Pickled Mustard Soup with Fish Fillet

[Katie Meadow]

@Tan Can Cook  Hi. I've never eaten at that restaurant but I have eaten at Special Noodle in that same complex. One of my favorite dishes there is the Soup Pan Fried Buns. Not that many places serve that and theirs are really good. If you know of other places that do that in the East Bay let me know! I'm in Oakland, and the place that makes them near me doesn't compare. Anyway, welcome!

 

[Neely]

Very easy dinner that tasted good. Crispy skin salmon with beans, onion, spinach, tomatoes and a sprig of thyme. We used to eat a lot more salmon but went off it. It was good to have it again the other night for dinner. 

 

Edited Thursday at 08:41 AM by Neely (log)