Dinner 2025

[Honkman]

Lentil and Romaine Soup with Feta Cheese - lentil soup made with green lentils, onions, carrots, garlic, thyme, tomato paste and bay leaf. Chopped romaine lettuce gets added at the end for a few minutes before finishing with some lemon juice, scallions and feta

[liuzhou]

鳝鱼炒米粉 (shàn yú chǎo mǐ fěn), stir fried rice noodles with paddy rice eel, chilli, garlic, spring onion, cabbage. I also threw on three small Sichuan spiced chicken skewers left over from lunch.

 

 

 

[liamsaunt]

No cook dinner: wedge of brie, hunk of bread, arugula salad with strawberries and blueberries

 

 

Fish and chips another night

 

[C. sapidus]

Welcome home meal for Mrs. C 😄

 

Goan shrimp curry: Saute bay leaves, cinnamon stick, and sliced onion. Add a spice paste of garlic, ginger, bay leaves (sub for curry leaves), black mustard seed, cumin, red pepper flakes, garam masala, turmeric, rice vinegar, and a little sugar. Add crushed tomato and cook down. Toss shrimp with the sauce, cook until done, and finish with cilantro and more graram masala. Good stuff.

 

Carrots with spinach ribbons: Saute cumin seed, minced ginger, and serrano chile. Add sliced carrots with ground coriander seed, turmeric, and crushed tomato, and then cook covered. Add spinach ribbons and cook covered. Finish with garam masala.

 

Edited Wednesday at 03:16 AM by C. sapidus
Carrots and C (log)

[Dejah]

Hamburger & onions with mushroom green peppercorn gravy. The ground beef was quite lean, so I added a couple of spoonfuls of peanut butter, for the fat and as a binder with a bit of panko crumbs.
                                                 

 

Tonight, I combined 4 of my favourite foods in one dish: tofu, Shitaki mushrooms, Napa cabbage, with oyster sauce.
I love wilted lettuce with oyster sauce, but iceberg was $4.99 /. head, and Romaine was $7.99 for 3. Unfortunately, we Canadians are trying to not buy produce from USA, so I used Napa that I've had in the fridge for 2 weeks. It's from the USA but at least it was.99/lb.

                                                  

                                                 

[Ann_T]

@Dejah, your dinner looks delicious.  I need to cook more cabbage, including Napa.  

I like how most of the grocery stores are now indicating products from Canada.

Difficult to find some vegetables though not grown in the US.  Like spinach.   I wanted spinach the other day, thinking I would

make Stracciatella Soup. Had to change my plan. 

 

Last night's dinner.  Grilled European Wieners served in toasted homemade "ball park style hot dog buns"

With double fried fries. 

[YvetteMT]

Sweet potato, street corn (frozen product from costco), mushrooms and chicken thigh.

 

[Neely]

Dinner was breaded pork chop with ratatouille and a small corn cob.
 

[Honkman]

Vegetable Fettuccine from Secret Ingredients by Michael Roberts - broccoli, carrots, zucchini, snow peas and pine nuts are sautéed before shallots, garlic, nutmeg and heavy cream are added and reduced for a few minutes. Finished by adding fresh fettuccini and parmesan

[Ann_T]

The first of the season Halibut was in the fish counter yesterday.

Haven't had fresh halibut since November. 

 

Thankfully the season is a long season and we should have halibut for the next 8 months.

Went simple.  Just seared on a cast iron grill pan and finished in a hot oven.

Served over a bed of asparagus (from Mexico), with a lemon Beurre Blanc sauce with chives from our garden and a 

basmati rice pilaf. 

[liamsaunt]

I had a package of chicken thighs that I ground up and a big green cabbage to sell to the group, so both got used over the last couple of nights.  Tuesday we had chicken tinga tacos

 

 

And last night we had stir-fried chicken and cabbage with fish sauce butter with rice, adapted from a recipe for stir fried pork that I found on NY Times Cooking.

 

 

Leftovers of the stir fry will be resurrected in a noodle bowl for tonight's dinner. And thankfully we are supposedly not getting cabbage in today's CSA delivery.  

[Maison Rustique]

I've been craving biscuits and sausage gravy. For only one person who doesn't eat much, I wasn't sure it would be worth the trouble. I discovered that Jiffy makes biscuit mix--easier than scratch and not nearly as wasteful as buying a box of Bisquick. The box makes 5 biscuits--I used half and made two, so I've got leftovers. The sausage is from a local producer via my milkman.

 

[weinoo]

It's been an amazing Nantucket Bay scallop season, which led me to do a quick sauté the other night:

 

 

Served over rice, with well-cooked broccoli on the side.

 

We were guests at a dinner party the other night, at a friend's home.  Food was cooked by a pro. My contribution was 3 batched freezer cocktails (Negroni, Manhattan, and a wet Beefeater Martini), along with Union Square bar nuts, and house-made pigs in blankets:

 

 

Classy, huh?!!

 

Also served:

 

 

Cucumber salad, with foie behind it.

 

 

Nantucket Bay scallop ceviche.

 

 

Many morels with asparagus.

 

 

Dover sole stuffed with greens.  There was also grilled skirt steak over salad and at least one other vegetable dish.  If I remember dessert, I'll edit this post!

 

 

A lot of wine...1 or 2 bottles didn't make it into the picture.

 

Fun time was had by all.  (And a really old eGulleteer was present: @BryanZ. Actually, he was a really young eGulleteer, but isn't that young any more; he's now  the estate manager for the winery which the 3rd bottle from the left came from).  I particularly enjoyed the wines from the Jura, the Alexandre Bain Sauvignon Blanc, the Musar and the Roy Estate.

Edited Thursday at 04:19 PM by weinoo (log)

[TicTac]

@Ann_T - Agreed!  Local producers and manufacturers are smartening up and realizing the power of the movement given the current climate to ‘buy Canadian’, and how a little maple leaf can help the effort!

 

I find myself even asking where proteins are sourced from.  Luckily my Japanese fish monger is also disgusted by the current political climate and is solely importing from Japan and EU.

 

They had some amazing Japanese tuna -

 

 

simply dressed with v good olive oil, Meyer lemon and some minced fish pepper and chives.  Tobiko.

 

 

Not sure if anyone else is a fan - but the spine/blood line from certain fish when fried crisp  are a great app to munch on - and dirt cheap! 

 

 

 

[Neely]

One dinner was a breaded pork chop with ratatouille and a small corn

 

 

I saw small ( 3 inches) fresh okra at the market and bought some to try again having had bad experiences with slime previously . I looked up recipes online and decided to sprinkle them with a little cornmeal and fry them. I cut off the little cap as suggested and there it was again, gloop / slime which came out and wet the cornmeal but I pressed on. I fried them until almost burnt as I read to do somewhere and YES they were good … very crunchy and tasty. I’ll go and get some more while they’re available and try to make gumbo 

… (never had it ) next time.

 

Served it on left over ratatouille with chorizo. 

[Smithy]

2 hours ago, Neely said:

I’ll go and get some more while they’re available and try to make gumbo 

… (never had it ) next time.

 

If you've never had gumbo before, you're in for a treat! You may want to peruse, and even contribute to, this topic:

 

 

And yes, even though it's an old topic it's always available for participation and expansion!

[C. sapidus]

I had leftover habanero BBQ sauce so I decided to smoke baby back ribs in the Weber bullet. Ribs were rubbed with magic dust overnight, and then glazed with the BBQ sauce in the last hour of smoking. BBQ sauce on the side but not in the picture.

 

Mix of collard and mustard greens, simmered for a couple of hours with fried bacon, apple cider vinegar, mustard powder, red chile flakes, black pepper, and a little sugar. A mash-up of several recipes so unfortunately unlikely to be repeatable.

 

[weinoo]

16 hours ago, Neely said:

I saw small ( 3 inches) fresh okra at the market and bought some to try again having had bad experiences with slime previously .

 

You might want to check this out. I remembered that Suvir used to make a wonderful okra dish at his long-gone restaurant here in NYC; sure enough, he's referenced in the article.

 

https://www.foodandwine.com/cooking-techniques/how-cook-okra

 

Also this:  https://www.seriouseats.com/fried-okra-recipe-8770194

 

 

Edited Friday at 01:34 PM by weinoo (log)

[Shelby]

@weinooI can't quit thinking about your meal above--especially the scallop ceviche.  Heavenly.

 

We're plugging along over here.  Ronnie has been non-stop in the greenhouse.  I think he said he has over 60 tomato plants sprouted.  Help us lol.  We got the garden all prepped so now we wait --April always gives us a surprise freeze so we have to be patient.  I will be planting onion sets as soon as they get here, though.

 

Misfits had packages of premade Spanish rice so I tried some--I'm so hungry for rice and I can take just a bit out for me when I can't stand the cravings anymore.  It's not bad.  Steak fajita-ish stuff and beans to go with.

 

 

I SV'd our corned beef this year.  Turned out well.  Salad, deviled eggs, Brussels sprouts and mustard sauce to go with.

 

 

 

 

I seem to be frying a lot of chicken lately

 

 

Wings

 

 

Ruben wraps with the leftover corned beef.  Not as good as a corned beef on rye by any means but it was ok.

 

 

Speaking of chicken, I wouldn't normally buy chicken tenders but the store had them on sale so I bought them all and vac packed and froze em

 

 

Aaaaan roasted chicken.  I need to back off the chicken lol.

 

 

 

 

 

 

Edited Friday at 01:32 PM by Shelby (log)

[rotuts]

@Shelby

 

that's a good deal on those ' tenders '    

 

Consider teasing out  the thick tendon before you use them .

 

its pretty easy to do as its so thick at the end.

 

you would get to be pretty good at it by the time you got through those three packs !

[Shelby]

1 minute ago, rotuts said:

@Shelby

 

that's a good deal on those ' tenders '    

 

Consider teasing out  the thick tendon before you use them .

 

its pretty easy to do as its so thick at the end.

 

you would get to be pretty good at it by the time you got through those three packs !

Yes, good idea!  Thank you!

[Honkman]

Thai Shrimp Taco - shrimps are briefly cooked in a mixture of coconut cream, minced makrut lime leaves, Thei green curry paste, sugar, Thai chili and minced Thai basil and than cooled down. Served in a corn tortilla with Thai slaw (shredded napa cabbage, Thai chili, Thai basil, cilantro, lime juice, rice vinegar), Thai basil and chili-garlic sauce

[C. sapidus]

Potato rendang: Spice paste of lemongrass, shallots, garlic, long red chiles, bird chiles, fresh turmeric, ginger, and galangal, all whizzed up in the blender. Reduce coconut milk with the spice paste and Thai basil leaves, adding slit baby potatoes about halfway through. Continue reducing and scraping the pan until potatoes and sauce are browned to "the color of a well-roasted chicken." I could have browned more, but sometimes discretion is the better part of valor.

 

Braised cabbage with dried shrimp: Peel cabbage leaves and cut into squares. Soak dried shrimp in warm water. Saute garlic and then add the cabbage, shrimp, soaking water, black pepper, and a little sugar. Stir until cabbage has translucent spots, then cover and braise until cabbage is barely tender. Remove lid, raise heat, and boil off most of the liquid. Simple and good.

 

Both from 'Cradle of Flavor'

 

[Jacksoup]

On 3/27/2025 at 9:17 AM, weinoo said:

Fun time was had by all.  (And a really old eGulleteer was present: @BryanZ. Actually, he was a really young eGulleteer, but isn't that young any more; he's now  the estate manager for the winery which the 3rd bottle from the left came from).  I particularly enjoyed the wines from the Jura, the Alexandre Bain Sauvignon Blanc, the Musar and the Roy Estate.

I’ve had several of the Roy wines and they are very good. Friend of mine was the national sales director.

[Honkman]

Arabic Chicken & Potatoes from Recipetin’s Delicious Tonight - potatoes and carrots gets mixed with olive oil and sumac as well as chicken thighs in a mix of paprika, garlic, thyme, cumin, sumac,sesame seeds and yoghurt. Everything is than roasted in the oven for 50 minutes