Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 4

Ishbel · #46 01-18-2007, 05:17 AM

Tonight's dinner:

Pan seared organic salmon fillets, served with Charlotte salad potatoes, brocolli and spinach and a dollop of home made mayonnaise, flavoured with some fresh dill.

Blueicus · #47 01-18-2007, 10:37 AM

My "Throw a bunch of leftovers into a pot" Lunch

saute some diced stale baguette in some extra virgin olive oil until crispy. Add some shredded leftover herb butter roasted chicken and heat up. Add some tomato bacon sauce, mashed celery root and white wine until the mixture is relatively dry. Serve with fresh herbs and optional grated parmesan.

Rita · #48 01-18-2007, 11:00 AM

We are having Ragoût de pattes et de boullettes.This is a French Canadian essential over the holidays.I made some before Christmas and froze some to enjoy later.I bet you don't know what this is.

oldschool1982 · #49 01-18-2007, 06:04 PM

Well???? Since the mortgage company took up two of my last two days icking us around about a penalty charge....

Our last two meals were far less that what was planned. Although after going out for mediocore Mexican last night I pulled some sauce and meatballs I made and sealed a couple weeks ago out of the freezer.

Too bad it was two hours later that I was able to stop shouting at the 4 different reps and mgrs at itech and forgot all about the sauce. Made it on to the cooktop but I didn't increase the temp to heat it. Good thing I had some panchetta and proscuitto on hand.

I made Carbonara for my wife, my daughter had her normal plain pasta, pasta with romano and then pasta with sauce and I had some "sauce"

(went liquid until the meatballs were ready and it wasn't the '85 I planned) So I had a meatball sub.

Still have the ribs and lamb in the fridge so after I come off the ceiling from having to fund at close insdtaed of receive...We'll have those nice meals I had planned. (Sorry for the slight vent) Now I can say Ahhhhhh.

Salute'! Jindon!!

Suzanne · #50 01-19-2007, 10:06 AM

Hooray for freezers! I was out at a reading last night, that was supposed to run from 6:30 to 8 but didn't finish until about 9:15 (but it was all food writing, so I couldn't leave early

). Fortunately, I had planned ahead and pulled out to thaw a container with:
2 thick slices of corned beef
a few large chunks of turnips
2 potatoes
a lot of broth

Dumped it into a saute pan and in 5 minutes, hot and ready! Served with Dijon and grainy mustards, pickled diced onions, and salad that my husband had made while waiting for me to get home. And beer.

firiki03 · #51 01-20-2007, 04:55 AM

Last night I prepared pork stewed in a lot of spices and yoghurt. The recipe calls for lamb or beef but since I had none available in the freezer, decided to do it with pork instead. It turned out so well that hubby had a second helping! Dessert was lemon cream cheese pudding.

Mezzaluna · #52 01-20-2007, 12:27 PM

I made orange-glazed chicken breasts using fresh orange juice. I thought I'd buy a couple of oranges now before they get as expensive as truffles

!

Tonight we're eating out but we're expecting some snow tomorrow, so I may make a beef stew or boef bourguignon; any excuse to buy some bacon

. I have about a cup left in a bottle of Bogle old vine zin and also half a bottle of Blackstone merlot (a gift) in the fridge. Can I use either of them or do I need to buy something else? (Remember, I'm a neophyte oenophile!)

Fledgling · #53 01-20-2007, 12:59 PM

Last night I made some acorn squash and pumpkin ravioli with a butter and herb sauce, today for lunch I rolled up some sushi super-quick.

panini · #54 01-20-2007, 01:01 PM

;khpoiuhpiuoh

cape chef · #55 01-20-2007, 01:10 PM

Just finished the levain for Thom Leonard's kalamata olive bread which I'll make tomorrow, and tonight is Sullivan street potato pizza with arugula salad & a dolcetta de alba

Mezzaluna · #56 01-20-2007, 01:21 PM

Quote:

Sullivan street potato pizza

I'm intrigued, Cape Chef. Please describe this. Is it like a tortilla de patatas, or more like an Italian pie?

cape chef · #57 01-20-2007, 02:04 PM

Quote:

Originally Posted by Mezzaluna

I'm intrigued, Cape Chef. Please describe this. Is it like a tortilla de patatas, or more like an Italian pie?

Mezz,

it's a pretty wet dough consisting of unbleached bread and AP flours mixed with yeast and water. Mixed for 20 minutes until it cleans the bowl, fermented for 4 hours. Then spread thinly on a olive oil prepared sheet pan, proofed, then topped with yellow finish potato's, Spanish onions and rosemary. Then baked. I will top mine with a bit more oil and Fleur DE sel.

The book it comes from is called "Artisan Baking Across America" by Maggie Glezer, It is one of my favorite bread books, and is dedicated to American bakers (of course with many having European roots)

It's more like a classic pissaladiere from Provence

Ishbel · #58 01-20-2007, 05:08 PM

Dinner was boeuf bourginnone, served with La Ratte salad potatoes and buttered spring cabbage.

Mezzaluna · #59 01-20-2007, 07:08 PM

Sounds like real comfort food, Ishbel.

I get a good picture, CC, now that you say "pissaladiere". The rosemary and fleur du sel would make it for me.

oldschool1982 · #60 01-20-2007, 07:44 PM

Chicken and Dumplings with buttered spinach for myself and the rest had theirs with southern style green beans. We're so saddled with HI stuff from moving in that I've had no time so I'm still trying to get to the ribs and lamb in the fridge. Tomorrow is questionable on weather so maybe.