Dinner 2025

[rotuts]

@Smithy

 

the stock this was made in wa very bland.

 

Ill have to boost that flavor  considerably next time.

[Dejah]

Chicken Francese for supper. It's an Italian dish. Wondering about the name Francese...named for a lady chef?

It was quite nice, with just a hint of lemon in the sauce.
                                                
 

 

A friend introduced us to Mustard Pickles. She had given us a couple of jars and we really like them. So I made my own batch last week. The pickle goes well with chicken pork, hot dogs. That's the yellow stuff on the lower left.

[liuzhou]

1 hour ago, Dejah said:

Chicken Francese for supper. It's an Italian dish. Wondering about the name Francese...named for a lady chef?

 

No. It means French Chicken, but the dish was invented in New York. It is Italian-American.

 

 

[Ddanno]

20 hours ago, Dejah said:

Chicken Francese for supper. It's an Italian dish. Wondering about the name Francese...named for a lady chef?

It was quite nice, with just a hint of lemon in the sauce.
                                                
 

 

A friend introduced us to Mustard Pickles. She had given us a couple of jars and we really like them. So I made my own batch last week. The pickle goes well with chicken pork, hot dogs. That's the yellow stuff on the lower left.

 

It has a similar hue to piccalilli, one of the three* British Ghosts of Christmas Condiments:

 

https://www.bbcgoodfood.com/recipes/easy-piccalilli

 

*The other two being Branston pickle and Gentleman's Relish 

Edited 23 hours ago by Ddanno (log)

[liuzhou]

1 hour ago, Ddanno said:

 

It has a similar hue to piccalilli, one of the three* British Ghosts of Christmas Condiments:

 

What do you mean here by "ghosts"?

[gfweb]

21 hours ago, liuzhou said:

 

No. It means French Chicken, but the dish was invented in New York. It is Italian-American.

 

 

That is correct. Battered and sauteed chicken was considered a French method for some reason.

[Ddanno]

2 hours ago, liuzhou said:

 

What do you mean here by "ghosts"?

 

It's a vague reference to 'A Christmas Carol', as most people only get them out around that time of year

[liuzhou]

1 hour ago, Ddanno said:

most people only get them out around that time of year

 

Not my experience at all. My mother served piccalilli with almost anything and any time of year. I had Branston Pickle on a cheese sandwich just yesterday (in China where, like me, they don't celebrate Christmas) and would eat Gentlemen's Relish for breakfast, lunch and dinner if I could source it here. 

 

I always hated piccalilli although to be fair I only ever got it from a jar - probably Heinz.

[Kerry Beal]

4 hours ago, liuzhou said:

 

Not my experience at all. My mother served piccalilli with almost anything and any time of year. I had Branston Pickle on a cheese sandwich just yesterday (in China where, like me, they don't celebrate Christmas) and would eat Gentlemen's Relish for breakfast, lunch and dinner if I could source it here. 

 

I always hated piccalilli although to be fair I only ever got it from a jar - probably Heinz.

Familiar with  piccalilli and Branston - what’s Gentleman's Reliah? 

[liuzhou]

10 hours ago, Kerry Beal said:

Familiar with  piccalilli and Branston - what’s Gentleman's Reliah? 

 

Basically, it's a peppery anchovy paste with butter and herbs. Also known as Patum Peperium. Great on toast or crackers (or, in my case, teaspoons!)

 

 

Edited 3 hours ago by liuzhou (log)

[Ddanno]

1 hour ago, liuzhou said:

 

Basically, it's anchovy paste with butter and herbs. Also known as Patum Peperium. Great on toast or crackers (or, in my case, teaspoons!)

 

 

And it's absolutely delicious 😋 

[Maison Rustique]

I had to search for a Gentlemen's Paste recipe. That sounds delicious!!!

[rotuts]

My previously posted Dinner just didnt make the Grade.

 

I like willed pasta , and , locally RANA has fresh filled refrigerated pasta i can work with.

 

Unfortunately , their prosciutto and chicken tortellini is no longer made.  it was quite nice

 

in the past Ive had trouble getting filled pasta ' on the plate '  cooked properly .  something about added pasta water at the end ?

 

so have use that sort of pasta in a soup , as noted in Dinner , above.

 

I like pasta w a little creamy-ness .  for my linguini pork ragu and L. Campari , I get that w the addition of eggs

 

a la carbonara

 

it finally dawned on me that i could cook the filled pasta in one pot of simmering water , and have a second pot

 

w the hot creamy addition , the add the filled pasta to that pot , problem solved.

 

blurred pics to follow , unfortunately

 

 

no salt C ofM soup

 

a

 

added IDS CkJell , then freshly grated nutmeg

 

 

just a clearer pic

 

 

cooked mushroom ravioli added .  they can stay in this pot and finish cooking , if needed   that was my issue in the past

 

 

 

yes , my current standard  fresh spinach and Campari    I like both , and they are easy for me to buy

 

at this point Id add some cooked FT-Rice , then the pasta mixture.

 

but I forgot .  after having a few bites , i remembered and added the rice on top , rather than between

 

 

this pic winds no awards , but  I liked the rice this way .   the creamy ravioli , under it comes through w each bite

 

and the rice retains more of its individual flavor and texture .    properly cooked rice has a delightful texture all on its on.

 

so a mistake resulted in a dish I prefer , visuals aside.

 

another home made keeper for me

 

delicious it was 

 

 

[YvetteMT]

It's archery season (finally!) so it's all things curry for me (and ridiculously uninvolved prep).

 

Not shown, 2 nights worth of chicken wings that required only turning the oven.  (Minimal vegetables harmed)

 

Prepared mango coconut chicken curry- only added baby corn and onion.  Served with purple rice that was languishing in the fridge. 

[Paul Bacino]

Greek Chicken burgers ( ground chicken thighs, i did )--sundried tomato, kalamata, red onion, garlic, dill ,blk kale, oregano, feta

 

 

[C. sapidus]

At least 10 days and counting since the last grocery store run. I do enjoy figuring out meals with what is on hand.

 

Palak paneer, with turmeric shrimp and cubed sweet potatoes substituting for the cheese. Frozen spinach, dried fenugreen, onion, garlic, serrano chile, and turmeric, finished with yogurt and fried ginger matchsticks (forgotten for the picture, sadly).

 

[Steve Irby]

I was gifted a couple of different types of Hungarian paprika so I decided to make Chicken Paprikash.   I served it with spätzle and steamed cabbage.   One of the recipes that I was looking at had an affiliates link to the Kull spätzle maker.   The price on Amazon was $199.00!   I guess it's time for me to move mine to the safety deposit box.