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 yesterday at 11:32 AM 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.

[Shelby]

On 10/12/2025 at 5:56 AM, TicTac said:

 

organic Scottish salmon sashimi - served with rice and braised lettuce 

Ohhhhhhhhhhhhhhhhh this looks so buttery and delicious.   I want.

On 10/12/2025 at 4:02 PM, BeeZee said:

Meal prepping stuffed peppers, GBP haters avert your eyes 😆

Used combo of ground chicken and minced tofu in the filling…I cook the minced extra firm tofu first in a hot pan to dry it out and make it chewy. Lots of veg in the filling (mushrooms, zucchini, onion, tomato, spinach).

 

Looks excellent--I like not being the only bell pepper stuffer here lol.

11 hours ago, Maison Rustique said:

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!

 

I also thought this was a bit too smokey--or maybe the smoke flavoring just isn't very good.  I did like the pretzels though.

5 hours 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.

 

Looks delicious--and your photography is great!  Post more often please

 

Phew.  It's been a minute since I've posted in Dinner but I sure have been enjoying looking at everyone's creations.  

 

SV'd lamb chops and stuffed jalapenos (Ronnie's brother has a TON of beautiful peppers again this year.  I need to search around here and find where I used up all those jalapeños last time) 

 

 

Pizza night

 

 

Mexican stuffed peppers and beans

 

 

Ronnie went to Texoma lake for a short fishing trip.  Caught a ton of not very big striped bass.  Not his favorite thing to catch but he came home with some so some for the freezer and some for dinner.  Our collard greens have made a comeback from the damn hail so we that that along with.

 

 

j

 

SV'd pork chops, cooked to death green beans and mix of all of the cheesy vegetables I had in the fridge.

 

 

51st birthday dinner nice and easy.  My mom and step dad sent shrimp, oysters, crab and dipping sauces--SO GOOD.  So we had that plus cioppino that I bought from Goldbelly.  

 

 

 

Wings, chicken strips  and the rest of the oysters and broccoli salad

 

[Maison Rustique]

@Shelby, yes those little pretzel bits are delicious!! I wish I could buy just a bag of them!! Your dinners look fantastic!!

[C. sapidus]

Keema matar: Saute onion, ginger, and garlic, add cayenne, cumin seed, coriander seed and turmeric, mix in crushed tomato and yogurt, add ground chicken, garam masala, and a cup of water. Simmer for 25 minutes, then finish with chopped jalapeno, cilantro, and frozen peas.

 

Basmati rice with peas and dill: Saute sliced shallot with cloves and green cardamom until browned, then add rice, garam masala, and chopped fresh dill. Steam with chicken stock and finish with the peas. House guest mentioned liking dill, so . . .

 

Cilantro and mint chutney: Blend cilantro and mint leaves with yogurt and lemon juice. Very refreshing.

 

[Steve Irby]

The last of the home corned brisket served as corned beef hash.  

 

[Honkman]

14 hours ago, rotuts said:

My thinking is Barilla it trying to get this brand established

Not sure about that as the Al Bronzo brand from Barilla is already 2-3 years on the market in the US (including their linguine)

[Honkman]

Fall Vegetable Stew - first longer rain showers in the Bay Area, time for some warm stew with savoy cabbage, brussels sprouts, carrots, white beans, baby spinach, celery, chestnuts, onions, diced tomatoes, garlic, sage, basil, tomato paste, parmesan and vegetable broth

[zend]

13 hours ago, KennethT said:

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?

Well, I started using the pressure cooker for lamb curries, since those can take forever if you don't use expensive cuts (and I don't). Then I've applied it to all other curries. 

 

Why? I find that the curry base / gravy cooked under pressure has a thicker consistency and all flavors blend together really well. There will be no chunks left. I know I could use a blender, but that would be one more thing to wash at the end. Also, a pressure cooker is set and forget. 25 minutes on the stove and you will have predictably good results, without having to watch the pan.  

 

Cheers! 🙂 

Edited 11 hours ago by zend (log)

[Maison Rustique]

Had a baked potato. Did not take a photo of the finished product, but these were the topping I was assembling: spinach, arugula, onion, butter, bit of hot paprika, bit of smoked paprika, salt. And topped with shredded cheddar.

[Dr. Teeth]

Kielbasa sandwiches with Wedding Kielbasa and house made sauerkraut from the excellent Polish deli near us.

 

Swiss Chard and green onion colcannon.   Roasted cauliflower 

[Ann_T]

I still had the wontons I made last month in the freezer

 

so I pulled them out and made wonton soup for dinner.

 

 

[rotuts]

@Honkman

 

re: Bronzo  :   I was told they were new by a vendor

 

I see no evidence of linguini on their web site :

 

 

can you get Bronzo lingujini in your area ?

[KennethT]

 

Another entry in the Most-Labor-Intensive dish contest, also from the Padang food canon... This one is ayam balado - chicken in balado sauce. You can balado-ify practically anything - chicken, eggs, potatoes, beef, fish, you name it. What qualifies it for a contender in the MLI contest? First, the chicken is braised in a ground spice paste liquid containing garlic, turmeric, candlenuts, ginger, kaffir lime leaves, etc... The chicken is removed and some of the braising liquid retained. The chicken is then shallow fried in oil, and then removed and drained, and then, in the same oil, a ground mixture of chillies and shallots (preferably ground by hand) and sliced tomatoes are fried with some lime juice, the reserved braising liquid and more kaffir lime leaves added. The result is super savory but refreshing at the same time... one of my favorites!!!