Dinner 2025

[YvetteMT]

15 minutes ago, FauxPas said:

 

Kinda wanted to see some photos of your work fare now.   🙂

 

I blame any blurry pics on the whiskey. Couple meals(steaks) made on anemic hotel burner. Couple meals made by coworkers. (Pot roast, chicken). And I made a charcuterie spread when it was my turn to feed the group.

Apparently I didn't take any grilled cheese pictures despite eating them a lot. I promise they weren't as pretty or fancy as what @Maison Rustique posted earlier. 

[Honkman]

Cod with Creamed Sauerkraut - sauerkraut is slowly simmered with onions, paprika and heavy cream and finished with some parsley. Cod is coated in flour and egg and quickly pan-fried

[Maison Rustique]

@Honkman, that sauerkraut looks & sounds delicious! I've got to give it a try.

 

Was trying to get a few things out of the fridge and pantry.

 

[Ann_T]

I got a head start on last nights dinner,

 

by getting the lamb shanks browned and the wine sauce made before leaving for work.

 

Then all Moe had to do was put the covered cast iron pan in the oven around 3:00PM

so that they were cooked by the time I got home from work. Then all I had to do was cook the vegetables.

 

The lamb shanks were served on a bed of mashed potatoes with the wine sauce, rutabaga, carrots (for Moe) and asparagus.

Edited Friday at 03:28 PM by Ann_T (log)

[FauxPas]

12 hours ago, YvetteMT said:

I blame any blurry pics on the whiskey. Couple meals(steaks) made on anemic hotel burner. Couple meals made by coworkers. (Pot roast, chicken). And I made a charcuterie spread when it was my turn to feed the group.

 

Wow, thank you for sharing! Looks pretty impressive for cooking on the fly! The Crown Royal whisky made me smile. 🙂

 

[C. sapidus]

Nontraditional tacos with Italian sausage, potato, mustard greens, and Poblano chile rajas. Sauteed sausage and white onion, added minced garlic and jalapeno with thyme and Mexican oregano. Simmered cubed baby potatoes with chicken stock, added to the Poblano chile mixture with the mustard greens, and then cooked everything until dry. Finished with yogurt and served with corn tortillas, feta cheese, and habanero hot sauce.

 

[Neely]

Pork fillet topped with grainy mustard, a typical salad this time with sorrel leaves which I have growing. I like sorrel for its bitterness and that it looks interesting. The rice was a sort of pilaf. 

 

[liuzhou]

酸笋黄豆焖河边鱼仔 (suān sǔn huáng dòu mèn hé biān yú zǐ), pickled bamboo, soy bean, rice paddy fish.

 

Served with rice.

 

 

[YvetteMT]

23 hours ago, FauxPas said:

 

Wow, thank you for sharing! Looks pretty impressive for cooking on the fly! The Crown Royal whisky made me smile. 🙂

 

Welcome! My team routinely works 12-14 hour days for weeks at a time and we've come to the realization that figuring out food after 7pm isn't worth it- we're tired and just want showers and sleep (and beverages). So we take turns doing dinners- soups, takeout pizza, roasted chickens, Taco nights etc etc. 

 

And the one thing Partner requested when I got home- charcuterie. 

Swiss, blueberry goat and beehive cheddar.  Elk thuringer, salami, turkey, salmon and salmon dip. Cowboy candy,  olives, pickled asparagus. 

 

this dip that i brought home with me,reminded me of pimento cheese. I need to engineer this because I love it, super garlicky with a little heat kick. 

 

The Simple Mills is our regular gf cracker.  The TJs was new to us and worked nicely with the salmon dip. 

[RWood]

Very simple, but so tasty. Made Chris Bianco’s Rosa pizza. We all loved it.

[FauxPas]

I rarely think to take photos anymore! But recently, I made Marcella Hazan's Bolognese sauce. 

 

 

On a pasta kick, I also made lasagne. This is a piece about to be reheated. 

 

 

Ate a late lunch/early dinner in a town north of us at a little Filipino-owned café, tried the chicken adobo. Quite good, but I think mine is just as good, ha. 

 

Also had a lovely dinner at a local Italian restaurant which sadly is closing, as owner is retiring. So many items are from the local Valley farms. 

We did the chef's 5-course tasting menu with wine pairings. 

Amuse-bouche was a small arancini and had that with a Negroni Bianco. 

Followed by a wonderful salad featuring gorgeous pink radicchio, beets, other greens, water buffalo cream cheese, balsamico and the most amazing proscuitto (?) or some kind of ham. 

The button on the top left says "Last night a Negroni saved my life."  🙂

 

 

 

Then Anolini in Brodo. Filled with bison meat sourced from a herd just north of us.  

 

 

Gnocchi Vongole came next. 

 

 

Followed by a slow-cooked chuck roast. So tender, with a gravy and leek oil. A potato croquette, roasted kalettes with a crunchy garlic topping, can't remember the purée details, but it was good. 

 

 

Finally, a flourless chocolate cake, which I sampled before taking a photo. 🙂

 

 

Part of the outdoor patio/deck area, too cool to be open that night. Sorry this place is closing, it had a lot going for it.  😞

 

 

 

And finally, thought I would share one of my worst room-service dinner experiences. I had a very long and slightly stressful day over in Vancouver and was dog-tired when I got to the hotel. I was pleased with my room as I was able to upgrade to a suite using some of my Marriott points. It's a nice hotel, fairly upscale, right downtown near the waterfront and I was looking forward to a nice relaxing evening. 

 

 

 

I was given access to the Concierge Lounge and had a much-appreciated vodka+soda from the honour bar. There were some nice charcuterie offerings along with some kind of hot appy and some turkey sliders, but I decided to pass as I was looking forward to a quiet dinner in my room. But the concierge put out some choux pastries and I couldn't resist trying one. Turns out I should have stayed in that pleasant Lounge and made a complete dinner from their little buffet. 

 

 

Off to my room but the room service menu was disappointing. I should have used Uber Food or Skip the Dishes (I kept thinking about Thai) but for some inexplicable reason, I ordered a cheese burger from room service. Rather a boring choice and it turned up packed in a flimsy cardboard and plastic tub, dropped off in a paper bag sans china or cutlery. No cart, no cloth napkin. I'm embarrassed to admit how much it cost! (And of course the lounge offerings were complimentary, should have stayed, ha.) I have to go back in a few months, will definitely do something different for dinner and/or pick different hotel. 

 

 

[MaryIsobel]

Very disappointing room service from a Marriot. Where is the silver cloche and the linen napkin? Definitely worth an email to management.

[C. sapidus]

 

Anguillan BBQ chicken: marinated chicken thighs overnight with a blender mix of shallots, scallions, garlic, onion, habanero chiles, thyme, black pepper, salt, olive oil, and dark rum. Grilled the chicken over charcoal with cherry wood for smoke. Brushed the chicken with Anguillan BBQ sauce (see next) in the last few minutes of cooking.

 

 

Anguillan BBQ sauce: saute onion, garlic, and habanero chiles, then simmer with crushed tomato, tomato paste, habanero salsa, BBQ sauce, rice vinegar, brown sugar, dark rum, oregano, thyme, and black pepper.

 

Bahamian (pigeon) peas and rice: jasmine rice with bacon, onion, zucchini, garlic, thyme, tomato paste, and lime juice.

 

Edited yesterday at 01:44 AM by C. sapidus
Olive oil (log)

[Dante]

Skillet pizza with black olives, artichokes, pesto, and capicola

[Honkman]

Quick Brussels Sprouts Stew with Mashed Potatoes - Brussels sprouts were first blanched before cooked with ground beef, bacon, toasted walnuts in beef broth. Finished with parsley and served over regular mashed potatoes (milk, butter) with nutmeg

[BeeZee]

no photo...but it was definitely a spring-inspired dinner. Baked haddock with panko crust, roasted asparagus and tiny new potatoes. Strawberries for dessert. Sadly none of the items were locally grown, though.

[Maison Rustique]

I had a big lunch out this afternoon with a couple of old friends. So, I wasn't really hungry. Just made this for myself to eat with a glass of wine this evening. 

[gfweb]

@FauxPas Marriott is racing for the bottom and Hilton is right behind.  Room service doesn't come in a bag with a plastic fork, damn it.

 

I cannot imagine ordering a romantic breakfast in bed and being served take-out crap. Esp at a hotel with $700 rooms like Grand Wailea.  But any honeymoon hotel doesn't expect return business, I guess.

[gfweb]

Schnitzel, salad and pureed roasted cauliflower.

[Honkman]

Massaman Chicken Curry with Potatoes and Peanuts from a ATK recipe - the curry base is formed by blending a mix of guajillo chiles, shallots, ginger, garlic, oil, lime, water, fish sauce, five-spice and cumin until it is a paste. This curry base with coconut milk and chicken broth is used to braise potatoes, chicken thighs, onions and peanuts. Finished with lime zest and cilantro and served over rice