Dinner 2025

[Honkman]

Short Ribs Braised with Mushrooms, Pearl Onions, and Bacon from “Simple to Spectacular” by Vongerichten - the short ribs are braised in a mixture of red wine, onions, carrots, celery, garlic, thyme, bay leaf and parsley. When it was braising you separately prepare the add-ins - crisped up bacon, sautéed button mushrooms and cooked pearl onions until lightly brown. Once the ribs are braised you strain out the vegetables and reheat the ribs with the bacon, mushrooms and pearl onions. Served with mashed potatoes and blanched snap peas finished with some toasted sesame oil

[FrogPrincesse]

8 hours ago, gulfporter said:

30 minute Coq au Vin, over mashedpotatoes.  Looks dull, forgot the parsley.  Have made this recipe several times.  One of our go-to comfort meals.  

 

How do you make coq au vin in 30 minutes? Is this an instant pot version?

[Maison Rustique]

I was gifted a few bagged salad kits, so had one last night with added tomatoes and cheddar for a quick supper so I could watch the Celtics on TV for the first time this (pre)season. Salad was OK (smoke flavoring was a bit too) but the Celtics were dynamite!

 

[liuzhou]

After more than miserable lunch, I'm happy to say that dinner was a delight.

 

Stir fried bullfrog with garlic, onion, chilli (green and red), perilla and bamboo shoot. Served with rice.

 

Not a dish for cartilogenophobiacs, among whose ranks I'm not!

 

 

 

Edited 9 hours ago by liuzhou (log)

[gulfporter]

@FrogPrincesse   Here's recipe.  I divert a bit from it.  I caramelize the pearl onions (I use a bag of frozen ones) by adding them earlier with bacon.  I sometimes debone and skin the chicken as the skin gets icky, though it adds flavor.  I put the wine in before adding the broth so I can cook off the alcohol.  

 

I put the dish together an hour or two ahead of mealtime; letting the chicken sit in the sauce, heat off.  Just needs a slight re-warm.  

 

https://www.foodnetwork.com/recipes/food-network-kitchen/30-minute-coq-au-vin-3362586

[blue_dolphin]

2 hours ago, gulfporter said:

@FrogPrincesse   Here's recipe.  I divert a bit from it.  I caramelize the pearl onions (I use a bag of frozen ones) by adding them earlier with bacon.  I sometimes debone and skin the chicken as the skin gets icky, though it adds flavor.  I put the wine in before adding the broth so I can cook off the alcohol.  

 

I put the dish together an hour or two ahead of mealtime; letting the chicken sit in the sauce, heat off.  Just needs a slight re-warm.  

 

https://www.foodnetwork.com/recipes/food-network-kitchen/30-minute-coq-au-vin-3362586

Very interesting - I never would have thought of turning a rotisserie chicken into coq au vin!

[rotuts]

I decided to learn about two things at the same time :

 

1 ) the new Barilla bronze die pasta , that @weinoo mentioned in the ' War in Italy ' thread 

 

https://www.barilla.com/en-us/products/pasta/al-bronzo#products

 

I thought this might be a ' premium ' pasta , thus not available at my MarketBasket , but it was .  

 

I chose the penne as that fit w my second project .  Unfortunately , no Bronzo Linguini .  Im familiar w the bronze die features.

 

The second project , now linked to the penne is finally making Marcella's tomato sauce. It came up in a review of a book

 

by @blue_dolphin  .   Im not a red sauce fan that much.  

 

It required in my favorite ' stuffed ' pasta dishes  ( lasagna , stuffed shells , canneloni al forno )  as one of the layers 

 

but on solo pasta I have other favorite sauces.

 

mise :

 

 

note the can opener lower L .  facilitated by @Smithy, I finally got to use it , as i purchased it for the specific 28 oz can , which can be difficult to 

 

open manually .  But mostly for fun.   I give it a 4 tar rating if you have difficulty opening such cans.

 

 

hard at work it is .

 

 

the sauce .  I use reed onions as I feel pigments are worth including if you have a choice.   the various Rx's  indicate different amounts of onion.

 

 

simmering away ,   what i find vital w red sauce ,  is ' Protection '

 

 

in initially , then 

 

 

later.  RS adheres to everything :  your stove top , the vent , the ceiling , the walls , the floor , etc   the screen is very useful.

 

I tasted the sauce and it was delicious.  I let it rest in the refrig overnight .  the onion flavor became more pronounced.

 

it was mellow , and sweet .  no harsh flavors .  depending on your taste for this sort of onion flavor , keep that in mind when

 

you decided how much onion to use,    I took out 1/2 of the cooked onion , and stick blended the sauce.  Why not ?

 

[ F.D. :  when i make this again , Ill stick blend w the pot in a deep sink.  RedSauce is the devil herself , wanting to stick to everything. ]

 

 

iPhone *** burp ***

 

I chose an ancient cooking technique , not wanting to stir up any grand Nonas , just w not that much water  :  a medium saucier.

 

as the timing for this pasta needed checking from time to time .  the package suggest 13 min  al dente  to 15 min.  I went to 15.

 

heating up the sauce from the refrigerator :

 

 

see:  angry RS

 

in the past Ive used a base of spinach // hot freshly cooked rice as a texture feature , so :

 

 

fresh spinach w a little EVOO // ring of Campare  ( standard here often , as I have both )  hot rice  , then the cooked penne that has been mixed

 

w sauce  in a second  pan !  some Tj's parmesean-ish and window green onions.

 

 

how it ' eats '

 

I liked this pasta , the sauce did stick to it , as that's a feature of ' Bronzo '  the pasta needed at least a minute more cooking 

 

and a little longer to rest in its sauce, and a little more sauce .

 

over all , very tasty .   

 

next time , a little less onion in the sauce .

 

BTW  Stop&Shop has the Bronzo line  on sale this week :  buy one get one free .  Ill take a peak .  MB has it @  $2.5o a bag.

 

My thinking is Barilla it trying to get this brand established , at an attractive price point .  Ill pick up a few bags.

 

sadly , no Bronzo Linguini .

 

if you like pasta , and see the Bronzo in your market travels , try it out before the price goes up !

[zend]

I am probably the crappiest photographer on this forum, but I have cooked and I am sharing. 

 

Pressure-cooked curry base (onions-garlic-tomato purree, ground: corriander seed+jeera seed+chilies+couple of fenugreek seeds, kasoori methi leaves+soy sauce, 25 minutes under pressure), chicken breast and frozen green beans added covered (not pressurized) for 15 minutes, squeeze of lemon, ginger matchsticks at the end. Works perfect when you feel like you want Indian food, but Indian is not in your town.

 

[MaryIsobel]

5 hours ago, gulfporter said:

@FrogPrincesse   Here's recipe.  I divert a bit from it.  I caramelize the pearl onions (I use a bag of frozen ones) by adding them earlier with bacon.  I sometimes debone and skin the chicken as the skin gets icky, though it adds flavor.  I put the wine in before adding the broth so I can cook off the alcohol.  

 

I put the dish together an hour or two ahead of mealtime; letting the chicken sit in the sauce, heat off.  Just needs a slight re-warm.  

 

https://www.foodnetwork.com/recipes/food-network-kitchen/30-minute-coq-au-vin-3362586

I'd love to try this - quite the different take on coq au vin. I cannot find frozen pearl onions anywhere around here. Even the fresh ones only show up in canning season. I'll have to try harder to find them.

[Paul Bacino]

Ckn Cacciatore

 

[KennethT]

1 hour ago, zend said:

I am probably the crappiest photographer on this forum, but I have cooked and I am sharing. 

 

Pressure-cooked curry base (onions-garlic-tomato purree, ground: corriander seed+jeera seed+chilies+couple of fenugreek seeds, kasoori methi leaves+soy sauce, 25 minutes under pressure), chicken breast and frozen green beans added covered (not pressurized) for 15 minutes, squeeze of lemon, ginger matchsticks at the end. Works perfect when you feel like you want Indian food, but Indian is not in your town.

 

I've never heard of pressure cooking the curry base so I'm very curious about it.  How do you think it compares with being simmered traditionally?  Most videos I watch making Indian curries (from India) don't cook the curry base very long - probably around the same time as your pressure cooking it.  Do you think the result is superior?  If so, in what way?

[rotuts]

a simple dinner , with some spinach and Camapri's I always have . Slab ground turkey that was going to be turkey loaf

 

but became slab-turkey burger ;

 

 

familiar picture , for sure .  but easy and I like it .

 

there is Coastal chardonnay , reduced in the pan the turkey was cooked in , over the turkey.

 

Simple and tasty .  Ill award myself some pasta credits , as initially I was going to add Demi to the chardonnay , then a pat of butter.