Dinner 2025

[Maison Rustique]

@Honkman, I wouldn't have thought of apples and beans together, but now that I've seen it, I can't wait to try it.

 

BST (spinach instead of lettuce) for me. Served with salt & vinegar chips.

[Paul Bacino]

Wagyu Arm Roast-SV @129 20 hrs.  Hit on charcoal grill--so tender  (  You didn't need a against  grain cut )

 

[rotuts]

@Paul Bacino

 

Congratulations .  A Kudos your way.

 

Perfectly done.

 

Perfect .

 

 

 

 

 

[liamsaunt]

Monday: spicy bucatini with olives

 

 

Tuesday: haddock baked with sweet peppers and fennel, rice pilaf and spinach

 

[C. sapidus]

A friend came over for dinner so we cooked a "special occasion" meal. Friend brought raspberries and whipped cream for dessert.

 

Chicken in fried masala (Talae masala ka murgh): Fry onion, black cardamom, canela, cloves, bay leaves, ginger, garlic, almonds, cashews, peanuts, coriander seed, cumin seed, white poppy seed, and nutmeg, then puree with coconut milk. Brown skinless chicken thighs and them simmer with half of the paste and water. Add in the rest of the paste, simmer some more, and then finish with chopped cilantro. Quite decadent.

 

 

Spicy green peas with onion and ginger (Muttar-pyaz masala): Saute ginger, serrano chile, cumin seed, and an onion, then mix in ground coriander, cumin, cayenne, turmeric, and frozen peas. Simmer until done, then finish with amchur (mango powder), lemon juice, and garam masala.

 

 

Basmati rice with whole spices (Khadha masala chaval): Rinse and soak rice so the grains lengthen. Fry cumin seed, bay leaves, cinnamon stick, green and black cardamom pods, cloves, and black pepper, add the rice and soaking water, and finish with chopped cilantro.

 

[Honkman]

17 hours ago, Maison Rustique said:

wouldn't have thought of apples and beans together, but now that I've seen it, I can't wait to try it.

Apples or pears combined with beans is quite popular in Germany. One famous dish is “Birnen, Bohnen und Speck” - pears, green beans and larger pieces of bacon cooked together

[Honkman]

Herb Frittata - “classical” frittata with plenty of herbs (parsley, chives and chervil) and nutmeg. Topped with a mixture of diced red bell pepper, onion, black olives in olive oil and white wine vinegar 

[liamsaunt]

Lemon and garlic marinated chicken with mashed potatoes and roasted broccoli

 

 

 

[C. sapidus]

Chicken masala leftovers. As with many complex dishes, this was even better the next day.

 

[Maison Rustique]

No photos. Went to a local sports bar where an old friend tends bar. Had a couple of glasses of wine and a pork tenderloin sandwich with tots--all scratch made to order. Fatty, dreadfully unhealthy and delicious. And I have enough leftovers for 2 more meals.

[liamsaunt]

I let my niece choose the menu last night, and she wanted sweet and sour cauliflower, peppers, and cashews with rice. I cut the sugar in half and it was too sweet for me still, but she was happy.

 

[weinoo]

 

Setaro Maccheroncini Rigati with broccoli, feta, olives, parmesan, and parsley.  Broccoli is cooked down till an almost sauce-like consistency.  Quite good, no complaints.

[C. sapidus]

Baked halibut with curry sauce: The recipe described this as what happens when Brits ask Indian cooks to make a bland white sauce.  

 

Halibut turned out nicely, but the sauce was too salty (I had picked up some Jamaican curry powder that seems to be mostly salt and turmeric). 😞

 

Braised spinach with onion, ginger, garlic, cumin, coriander, garam masala, and Mrs. C's chicken stock.

 

[Smithy]

Dinner was going to be a BLT: Bacon, Lettuce, and Tomato sandwich, probably augmented with pickles because I usually do make mine BLPT.

 

It all started because fall has set in with a vengeance up here, and the heirloom tomatoes are probably done for the season. But I still have (or had) two. What better use could I put one to, than make it into my favorite sandwich?

 

But first, I had to cook bacon. I had a half-pound package that I've been planning to cook in advance, then set aside for ease of use later. But how? Skillet, oven, microwave? I went back through my notes on bacon cooking. The most productive discussion seemed to be around here, in the Camping, Princess Style topic, where each method was advocated by various eG members. I seem to have preferred the oven-roasting method. It's been a cool, wet, windy day. Oven roasting seemed like a good kitchen-warming activity. I loaded most of the bacon onto a rack on a jelly-roll pan, and put it into my big oven at 350F. I know from experience that the oven doesn't actually maintain the set point properly. (Parts are on the way.) I loaded the remainder into my CSO, on Convection Bake, also at 350F. Would there be a difference?

 

 

Not much. The CSO cooked the bacon more quickly, probably because it really was at the proper temperature. It also generated more smoke. Both batches are satisfyingly crisp. I got rendered bacon grease from both batches. Both batches are still a bit overdone. Maybe 300F would be better.

 

In the meantime, I remembered why I don't usually cook bacon in advance for later. It's too easy to snack on it. I still have most of it, but I really didn't want a sandwich when dinner time came! 

 

 

It's a delicious salad.

[YvetteMT]

Chicken, rice, mushrooms and green beans. 

 

 

Pizza and Brazi bites

 

 

Zucchini with basil, mushrooms, sweet potato, and elk tenderloin (medrare)

[Smithy]

53 minutes ago, YvetteMT said:

Brazi bites

 

? Your photos look like delicious food...but what are Brazi bites, please?

[YvetteMT]

2 hours ago, Smithy said:

 

? Your photos look like delicious food...but what are Brazi bites, please?

Brazilian cheese bread- Pao de Queijo

Found in the freezer section, way easier to pop a handful in the oven than making from scratch. (And no clean up!)

 

[Honkman]

Pasta with Broccoli and Shrimps based on an essen & trinken recipe - a few components are prepared independently and then put together in the end. You blanch broccoli - 1/5 for a short period of time to keep it al dente and the remaining broccoli for a bit longer so that it can be pureed. Coconut flakes, aleppo peppers and parsley are mixed as a topping. Shrimps are briefly seared and mixed with butter and parsley. To finish the dish, sliced garlic and anchovies are briefly sautéed before broccoli puree, broccoli, penne and pasta water are added and quickly cooked. Shrimp and coconut flakes mixtures are added

[Maison Rustique]

@Smithy I had to laugh at your bacon cooking in advance. I did the very same a few days ago. I had a bag of the pre-cooked stuff in the fridge with the intention of making a sandwich (still have great tomatoes to use) and wound up eating most of it for breakfast with a couple of pieces of cheese yesterday. LOL. I'll have to cook more bacon for a sandwich.

 

Last night I pulled out my tenderloin & tots leftovers. I'd eaten  about 1/4 of the sandwich Thursday night. I took meat off the 1/4 piece, heated it and a few tots in the toaster oven and put the meat on a fresh bun. Was great. And now, I've got enough for 2 more meals!!! Yikes. I'll get tired of it before I ever finish it. 

[Katie Meadow]

These days, due to chemo, my tastes are limited. Japanese food is appealing, but restaurant dining is problematic. Many vegetables don't taste right, but ohitashi, the japanese spinach appetizer is perfect, no idea why, except it's that sesame dressing. The only protein that seems to taste right is shrimp. Also tempura veg with dip taste pretty good. I figure I'm lucky I can eat at all. I eat a lot of white rice. The challenge is getting fiber and vegetables.

 

The other thing that always seems to work is fresh tomatoes on pasta, with burrata. I simply take the best heirlooms I can find (right now purple cherokees and yellow varieties) and chop them up and put them in a bowl. If they aren't ripe and juicy don't even bother. Salt with your favorite salt generously, stir, and let sit for an hour or as long as you can wait, so there's plenty of juice in the mix. Cook pasta such as linguini fine or whatever. Meanwhile throw a few knobs of butter into the tomatoes and just warm the bowl in the microwave. No cooking. Or you can forget about warming and assume that when you dump it over the pasta it will be hot enough. Have the burrata ready to go, halved or not, depending on size and appetite. I like to sauce the pasta individually from the tomato bowl. Once sauced .simply add your portion of burrata to the dish. Yes, it's incredibly plain, but that's what I like; just pasta, tomato and butter and salt. My husband adds shredded basil to his, along with grated hard cheese. The burrata melts a little, but not totally, which is just perfect. I like the contrast of the cold burrata. In the end you are left with a few spoonfuls of creamy tomato soup.  

[liamsaunt]

Coconut crusted grouper with a spicy mango sauce, with coconut rice and roasted broccolini.

 

[Ddanno]

5 hours ago, Katie Meadow said:

The challenge is getting fiber and vegetables.

 

 

 

Can you maybe switch the white rice for wild or brown rice, and pasta to wholewheat? 

[Katie Meadow]

46 minutes ago, Ddanno said:

 

Can you maybe switch the white rice for wild or brown rice, and pasta to wholewheat? 

\Of course that's an excellent suggestion and no doubt what my doctor would say. But, simply put, I just don't want to. Go figure. As a chemo patient I'm honor bound to be relatively stupid. Orneriness is one of the few toolsI have left and I'm stickin' to it.

Edited 2 hours ago by Katie Meadow (log)

[Ddanno]

25 minutes ago, Katie Meadow said:

\Of course that's an excellent suggestion and no doubt what my doctor would say. But, simply put, I just don't want to. Go figure. As a chemo patient I'm honor bound to be relatively stupid. Orneriness is one of the few toolsI have left and I'm stickin' to it.

Nah fair enough. I find wholewheat pasta unpleasantly gritty and prefer the fragrant elements of good steamed white rice over anything that isn't a risotto.

[gulfporter]

Buffalo Chicken Salad.