Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 2

Suzanne · #16 01-15-2007, 01:28 PM

Quote:

Originally Posted by panini

"2. We almost NEVER have dessert"

What makes you want to get up in the morning?

Paul says: the wine.

I say: good bread.

Just wait, Mezz -- I'll post when we have hot dogs for dinner (Hebrew National, not Niman Ranch

). And so should you!

panini · #17 01-15-2007, 01:38 PM

It so obvious that you need to be in some sort of culinary threesome

Jayme · #18 01-16-2007, 03:28 AM

Pan- you should be blushing....can you print that in a public forum??LOL

Dinner tonite was--
cream of butternut squash soup, w/ basil croutons; roast beef; yorkshire pudding; sauteed brussel sprouts w/ shallots; homemade buttermilk oat bread. dessert- apple galette (oh and a half batch of a new cookie recipe I had to try- orange and chocolate checkerboard) drink- tea, what else?
I know, I cooked British again tonite, but hey, it's in my blood.

Mondays are my day off, so I usually cook alot. (oh yeah cooked up 4 chukkar and de-boned them after dessert- but they will be for a pot pie tomorrow)

indianwells · #19 01-16-2007, 04:28 AM

Last night was pork sausages,bubble and squeak,onion gravy and broccolli.
Washed down with Oyster Bay Sauvignon Blanc (New Zealand).

Ishbel · #20 01-16-2007, 07:51 AM

Dinner tonight is traditional Scots fare:

Collops of venison in a red wine and juniper sauce - served with chappit tatties and bashed neeps.

Mezzaluna · #21 01-16-2007, 09:14 AM

Please save me a place at your table, Ishbel! Neeps- mmmm....

Last night I made pork in mustard sauce. (Anyone have a better name for this dish?) Maybe we'll do hot dogs another night, Suzanne, to atone for the pork dinner.

Cut pork tenderloin into slices, pounded a bit, seasoned with salt and pepper. I dusted them lightly with flour and browned them. After removing the pork I added white wine and chicken stock to the pan and deglazed it. I returned the pork to the pan and left the heat on low (my husband was a bit delayed in coming home from work). Later I took the pork out again and covered it, stirred into the pan a tablespoon of Dijon mustard and a tablespoon of grainy mustard (Boetje's from Rock Island, Delta Doc!). I let it reduce a bit, then added a couple of tablespoons of half-and-half. Put the meat on a serving platter, sauced it and dug in.

Leftovers will be my lunch today.

Steamed broccoli on the side; no starch for dinner at our house usually.

castironchef · #22 01-16-2007, 10:07 AM

Quote:

Originally Posted by Mezzaluna

Cut pork tenderloin into slices, pounded a bit, seasoned with salt and pepper. I dusted them lightly with flour and browned them. After removing the pork I added white wine and chicken stock to the pan and deglazed it. I returned the pork to the pan and left the heat on low (my husband was a bit delayed in coming home from work). Later I took the pork out again and covered it, stirred into the pan a tablespoon of Dijon mustard and a tablespoon of grainy mustard (Boetje's from Rock Island, Delta Doc!). I let it reduce a bit, then added a couple of tablespoons of half-and-half. Put the meat on a serving platter, sauced it and dug in.

Leftovers will be my lunch today.

Leftovers?!?!? You had leftovers?!?!?!?!

Not if I'd been around. That sounds great, especially if you called it "porc a la moutarde."

indianwells · #23 01-16-2007, 10:20 AM

Or for a more informal occasion Fancy Hot Hog!

phatch · #24 01-16-2007, 10:28 AM

I committed some more culinary heresy. I was in the mood for souvlaki, but all I could find in my freezer were pork shoulders. So I cut that in large chunks, browned and braised them with oregano, garlic and lemon(chix stock mostly, but the flavorings are the focus). Let them cool some and threaded them on skewers for a quick grill for color and flavor while the braising left them tender. Not true to the dish but pretty good anyway.

Had lemon rice pilaf, some carrots and some pita with olive oil and zaatar.

Phil

Myplaceoryours · #25 01-16-2007, 12:34 PM

It's 20 degrees (that's cold for California) so I'll serve:

Steaming bowls of Peppy Pork Soup (navy beans, pork, mild green chilis, etc.)
Cheesy Corn Bread
Creamed lettuce salad with Mandarin oranges
Warm tapioca pudding for desert
Hot coffee

Simple fare, to be sure, but it warms the tummy.

Mezzaluna · #26 01-16-2007, 01:23 PM

Quote:

Leftovers?!?!? You had leftovers?!?!?!?!

Yes, Castironchef, I did. I first learned to cook from my Jewish mother. We made meals for six which, in many other households would serve 8-10. We have no children, so I cook for the two of us. It's a constant struggle to restrain myself from continuing to cook like that! If I don't have leftovers, I feel like I didn't cook enough.

panini · #27 01-16-2007, 03:35 PM

Tonight,
Duck Pot Pies
individual with leftover duck.

oldschool1982 · #28 01-16-2007, 03:53 PM

Last Night?

London Broil with a Chianti Mushroom sauce, au gratin potatoes and early june peas in butter.

Tonight???? Heluva good question.

Still have to make the trip to the Market yet. Then again there's the good old standby Pasta Fragiole. Never go wrong with that.

Since we just turned cold here in Virginia...Tomorrow will/might be braised pork spare ribs with sweet and sour red cabbage and spaetzel and Thursdays menu to celebrate the sale of our home will be braised lamb shanks with kalamata olive and vegetable ragout (might try to sneak in some fennel in this one) with mashed potatoes and a bottle of 1985 IL Caggio Riserva Chianti Classico . Last bottle was just Ohhhhh so good!!!

Pan, Those pot pies sound Mmm Mmm Good!

Jayme · #29 01-16-2007, 04:11 PM

Myplace- can you believe this cold? definately mandarins- they have been scrambling to get them off the trees lately. Guess we CA folks are thinner skinned- there was actually ice on my dogs' water bucket this morning. It was 28 deg. Soup is the thing lately huh?

oldschool- London broil w/ mushrooms and you didn't invite us??

Indianwells- w/ mustard or ketchup???? LOL

pan- you and I are on the same page tonite- chukkar pot pies here!
w/ pina coladas (that is in the fruit group right??) LOL

oldschool1982 · #30 01-16-2007, 04:41 PM

Quote:

Originally Posted by Jayme

oldschool- London broil w/ mushrooms and you didn't invite us??

Jayme, Have some leftovers I Sealed and froze for another meal. I'm in the same boat as Mezz but my issue is from cooking in the industry. Just can't get the dogone recipes cut to fit 3 people most of the time. LOL

Actually tonights menu was change to choice of Chicken Tortilla soup or Mom's style chili. Decided to stay in and start celebrating the sale early

and found some of this sealed in the freezer. Temps dropped from 67 this AM to 47 in the PM and still falling so those two choices are very appropriate.

BTW heck of a great thread Suzanne/Chameleon