Dinner 2025

[TdeV]

Valentines amongst friends. We started with an appetizer of monkfish with fish sauce. Sorry no photo.

 

Frozen sous vide duck legs (160ºF, 28 hours), thawed, fat removed, duck reheated sv.

Newly toasted and ground Chinese Five Spice from spicetrekkers

@Dave the Cook in a response to this question designed a sauce which I simmered, painted on top of duck, grilled under APO broiler for 4 minutes.

 

 

 

Peeled, cut, rutbaga (swede). Cut, cored pear. Both painted with duck fat, roasted.

 

 

Also small red and gold potatoes roasted, then rolled in duck fat.

 

Fresh biscuits with sugar topping, split. Large dollop lemon curd, topped with blueberries and whipped cream.

 

[rotuts]

@TdeV

 

that looks delicious 

 

Im going to learn about duck legs SV soon .

 

a friend left me these :

 

 

once you have done your SV cooking ,  do you remove the skin 

 

then grill // broil ?   or leave the skin on ?

Edited Sunday at 10:32 PM by rotuts (log)

[TdeV]

@rotuts, my answer is over here on the sous vide thread.

 

 

Edited Sunday at 10:40 PM by TdeV
Update. (log)

[Shelby]

My meals have been booooooring.  I've barely been taking pictures.  I want sushi.  And homemade ice cream.  And a mountain of pasta.  Basically I want all the carbs lol.

 

Tuna melts using red bells.  

 

 

For that horrid Super Bowl--I really meant to revive the Super Bowl food thread but I forgot.  Anyway I made a layered salad.  Sigh.  I really need more salad recipes.  This was good and actually lasted a good three days in the fridge.

 

 

Potato skins.  I had an epiphany.  There really aren't many carbs in just the skins and you scrape most of the potato out anyway.  I crisped them up really well and then stuffed with cheddar and bacon.  Dabs of salsa and sour cream after baking.  They were really tiny potatoes.  These were a hit.

 

 

I ordered bbq from Joe's in KC.  Ribs, brisket and burnt ends.  

 

 

The splurge was Mac and cheese that we've been craving.  The cheesy cauliflower is ok but it's not the same lol.

 

 

Rollups using the rest of the brisket

 

 

The last of my venison meatballs and sauce over zoodles with (sigh) salad lol.

 

 

Valentine's Day:  I reaaaaaaaalllllllllly have a  craving for either lobster tail or crab legs and was willing to splurge and buy some online.  However we had a snow storm coming and I wasn't willing to risk them not being delivered on time or even at all (having a really bad experiences with FedEx that started the first week of Dec.). So, I found two choice steaks in the freezer.  It was too cold to grill so I had Ronnie do them on the stove.  Really good and tender.  Next to last of the oysters that I have frozen.  I can't believe they've lasted this long and been so good.  Stewed tomatoes, brussels in cream sauce and sautéed mushrooms to go with.

 

 

 

 

Big splurge was Ronnie's favorite chocolate sheet cake.  I have always made a regular size one with the intentions of freezing most of it.  However.....we always end up eating it all.  SO, I found a recipe that is for two.  I was shocked to find that I actually had the required 9x7 pan.  Fits perfectly in the steam boy.  

 

 

I could've eaten the whole cake.  I didn't and shockingly there are two pieces left for tonight.

 

 

 

 

Edited Sunday at 10:20 PM by Shelby (log)

[MaryIsobel]

4 hours ago, Shelby said:

My meals have been booooooring.  I've barely been taking pictures.  I want sushi.  And homemade ice cream.  And a mountain of pasta.  Basically I want all the carbs lol.

 

Tuna melts using red bells.  

 

 

For that horrid Super Bowl--I really meant to revive the Super Bowl food thread but I forgot.  Anyway I made a layered salad.  Sigh.  I really need more salad recipes.  This was good and actually lasted a good three days in the fridge.

 

 

Potato skins.  I had an epiphany.  There really aren't many carbs in just the skins and you scrape most of the potato out anyway.  I crisped them up really well and then stuffed with cheddar and bacon.  Dabs of salsa and sour cream after baking.  They were really tiny potatoes.  These were a hit.

 

 

I ordered bbq from Joe's in KC.  Ribs, brisket and burnt ends.  

 

 

The splurge was Mac and cheese that we've been craving.  The cheesy cauliflower is ok but it's not the same lol.

 

 

Rollups using the rest of the brisket

 

 

The last of my venison meatballs and sauce over zoodles with (sigh) salad lol.

 

 

Valentine's Day:  I reaaaaaaaalllllllllly have a  craving for either lobster tail or crab legs and was willing to splurge and buy some online.  However we had a snow storm coming and I wasn't willing to risk them not being delivered on time or even at all (having a really bad experiences with FedEx that started the first week of Dec.). So, I found two choice steaks in the freezer.  It was too cold to grill so I had Ronnie do them on the stove.  Really good and tender.  Next to last of the oysters that I have frozen.  I can't believe they've lasted this long and been so good.  Stewed tomatoes, brussels in cream sauce and sautéed mushrooms to go with.

 

 

 

 

Big splurge was Ronnie's favorite chocolate sheet cake.  I have always made a regular size one with the intentions of freezing most of it.  However.....we always end up eating it all.  SO, I found a recipe that is for two.  I was shocked to find that I actually had the required 9x7 pan.  Fits perfectly in the steam boy.  

 

 

I could've eaten the whole cake.  I didn't and shockingly there are two pieces left for tonight.

 

 

 

 

Oh my gosh - your meals aare far from boring Shelby - a lot of varitey and all made from scratch!

My husband and I gave up long ago on going out for dinner on Valentines Day. For a fraction of the cost, we choose something a little bit special to have at home. This year was a striploin steak (which we shared) a few clusters of crab legs, asparagus and a baked potato. The crab was snow crab, which is not my favourite but Dungeness (which is my favourite) is not in season right now.

[Honkman]

Palak Gosht from 660 Curries - you prepare the “base” by pureeing caramelized onions, garlic, ginger, tomato paste, bin bhuna hua garam masala (untoasted mix of coriander seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, bay leaves and cayenne pepper) and turmeric. This mix with some water is used to braise diced leg of lamb (marinated first a few hours with yoghurt) and spinach. Served over basmati rice 

[liamsaunt]

A couple of recents.  Corn chowder, using up some of the last of the summer's corn from the freezer

 

 

Roasted chicken that was slathered with a mix of lemon curd, garlic, lots of red pepper flakes and cracked black pepper.  Served with assorted roasted root vegetables that cooked in the same pan and mashed potatoes

 

 

[Senior Sea Kayaker]

Sunday dinner of pork tenderloin stuffed and rolled with a mushroom, greens (chard, beet, radish from last season), onion, feta and herbs mixture. Sides of last season's green and yellow bush beans, potatoes with chives and parsley and some quick pickled cucumber (in repurposed pickled beet brine).

Not the most elegant of plating but tasted good.

 

 

 

Edited Monday at 05:55 PM by Senior Sea Kayaker (log)

[Senior Sea Kayaker]

A very early dinner today.

Attended a benefit event at the local Legion for Soupfest 2025. Cost was $10 Cdn. and was sold out before the doors opened.

A lot of very good soups however for me the standouts were the sweet potato maple bisque, the marry me chicken soup and the Nigerian pepper soup. Portions were generous and I'm most likely good until breakfast tomorrow.

 

[Dante]

Bourbon pork tenderloin

[Dante]

Chili with cocoa and coriander, and a dollop of Greek yogurt

[Tan Can Cook]

Nush-e jan to everyone. Thanks for sharing your wonderful and great tasting dinner. Here's mine: Bandari Kabab-e Soltani with Barberry Pilaf. Bandar is a region in Southern Iran near the Caspian Sea. The recipes comes from the book Cooking in Iran: Regional Recipes and Kitchen Secrets by Najmieh Batmanglij.

 

"Soltani" because it pairs with an additional skewer of Kabab-e Koobideh.

 

This food is part of my regular rotation of my Ashpazi-ye Irani (Iranian Cooking) repertoire. 

[Dante]

Ham and cheese sandwiches with Benedictine spread on hoecakes, side of waffle fries.

[Neely]

I saw a traditional moussaka recipe demonstrated on a TV program and thought I’d try to cook one similar.

It didn’t quite turn out as I intended as the cheesy creamy sauce was still pretty runny although set in some places ( eggs in the sauce/custard ) and I layered in the eggplant as suggested instead of just chopping it in with the lamb as I usually do, but it all fell apart as I was serving instead of keeping its nice layers. It tasted fine but not the “Traditional Greek“ serving of puffy topped, layered moussaka I was intending to serve.

[Ann_T]

Last night's dinner.

 

Escargot in mushroom caps. Served with slices of baguette to sop up the garlic butter.

[liamsaunt]

Tinga tacos.  Tasty, but very messy.  We use white cloth napkins to cut down on paper waste, and were joking that we need to buy red or orange napkins just for taco night.  The napkins we have designated for use on taco night have permanent orange stains on them despite my best efforts in the laundry room.  

 

[dcarch]

Not a good thing that Valentine is only one day. Why can't it be everyday?

 

White clam sauce on linguini, with popovers side.

dcarch

 

 

 

 

 

 

Edited yesterday at 06:29 PM by dcarch (log)

[Norm Matthews]

There was a blanket of snow on the ground when I got up and the temp. was 1º.  I shoveled a path from the garage to the car and the mailbox.   Then it started snowing again and has not stopped. This has been a whiter winter than usual. Instead of going out to get food,  I decided to make a loaf of bread and Charlie is making some kimchi stew using beef bone broth.  That will be our supper in a little bit.

Edited yesterday at 09:53 PM by Norm Matthews (log)

[Norm Matthews]

I made a mistake when I said Charlie was making kimchi stew.  He made bulgogi soup from leftovers

[liuzhou]

Dinner tonight in a local Chengdu style, Sichuan restaurant

 

酸菜鱼 (suān cài yú), fish (carp) with pickled mustard greens

 

炒花菜 (chǎo huā cài), stir-fried cauliflower

 

Rear: 蒜蓉粉丝虾 (suàn róng fěn sī xiā), Garlic shrimp with vermicelli

Front: 钵钵鸡 (bō bō jī), Chicken skewers in chilli oil broth

Not pictured: more stuff for dipping in that oil soup. Including kelp, quail eggs, tripe and lotus root

 

 

 

To finish: 冰芬 (bīng fēn), a famous Chengdu dessert of iced jelly with fruit. I didn't partake.

 

Edited 8 hours ago by liuzhou (log)

[liamsaunt]

Last night I made a recipe from the latest Milk Street magazine for Korean chicken and vegetable stew (dakdoritang).  I am still trying to stay ahead of the glut of root vegetables I am getting from my CSA, and this recipe called for a decent amount of carrots (plus I added a couple extra ones).  We all really enjoyed it.  I still have a ton of carrots (and parsnips) though.  

 

[Dejah]

Some fabulous meals, and @Shelby- never a boring meal in your meals.

Beef strip loin trimmings from a whole chunk, stir-fried with various vegetable:
                                               

Eaten with fried rice made with leftover Basmati rice from another meal:

                                               

Pan grilled strip loin with air-fryer carrots, cauliflower, and Cavendish fries. Always enjoy green peppercorn gravy.

                                              

Cold cold prairie temperatures: last night was -33C with windchill of -40C calls for comfort food! Sweet & Spicy Italian sausage, KD and peas.

Started with Bok Choy & pork bone soup: included lotus nuts, fresh water chestnut, date, and ginger.