Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 78

LuvPie · #**1156** 10-20-2009, 03:35 AM

Quote:

Originally Posted by teamfat

Airport food. Nice.

what? ya never in an airport?
what'd ya do when you're hungry?
eat right, airport or not

Meffy · #**1157** 10-22-2009, 12:37 PM

I'd never eat an airport, they're too crunchy and there's always leftovers.

About to boil water for some meat-filled agnoletti made using recipes from cookbooks by Dom DeLuise (the egg pasta) and Virginia novelist Adriana Trigiani (the filling; I used ground beef-pork meatloaf mixture), accompanied by an Italian hard roll from Marcy Goldman's "A Passion for Baking."

nichole · #**1158** 10-22-2009, 04:04 PM

For lunch I'm cooking tenderloin steak (medium rare) with mushroom dip. Then for dinner I'm going to do some Pork chop with green chile corn.

KirstenS · #**1159** 10-22-2009, 06:39 PM

Quote:

Originally Posted by nichole

For lunch I'm cooking tenderloin steak (medium rare) with mushroom dip. Then for dinner I'm going to do some Pork chop with green chile corn.

How do you make your mushroom dip?

Hotchpotch · #**1160** 10-22-2009, 07:08 PM

I’m visiting my son in Pittsburgh and our house here is very small and the pantry not very well stocked.

Yesterday for dinner I made two different pizzas with quick rustic dough. Toppings were sun-dried tomatoes, fontina, sweet Italian sausage and roasted garlic. The other was Spinach, pine-nuts, artichoke hearts feta and smoked Gouda.

Tonight we had baked tilapia that I encrusted in a crushed tortilla chips, Serrano chilies, lime, tomato paste and cilantro. It was served on tomato corn orzo with black beans, garlic, bell peppers, onions and mesquite seasoning. I made a cinnamon pumpkin flan for dessert

I just picked up a chuck tender so tomorrow - ???????? I’ll figure it out then.

Cheers

DC Sunshine · #**1161** 10-23-2009, 06:25 AM

It was quick Friday night cooking tonight....spicy mini meatballs from the freezer, quick tom sauce, lots of green pepper, garlic, white wine, toss some spag, quick grate of cheese, croutons...mange

Meffy · #**1162** 10-23-2009, 09:41 AM

Buttered toast made from the last bit of a farl* -- a salty, round, rustic English loaf nearly identical to what in the same cookbook is called "cob" but with a little more butter.
_________________
* Or what Paul Hollywood calls a farl anyway. To me a farl is a quarter-round of a much more flat bread or cake, from Lowland Scots fardel, a quarter, presumably related either by descent or collaterally to German viertel, also meaning one-fourth. But I don't make those, and I do make this bread fairly often.

LuvPie · #**1163** 10-23-2009, 11:50 AM

I have a big ole hairy pork loin roast.
It'll get seared good on both sides
with salt pepper onion pow garlic pow
cinnamon and allspice. Then it'll get braised
in apple juice white wine and chicken stock
on lowest low covered 4 hours. Gravy will be
made from rendered liquid and will be spooned
over the pork and rice. With that butter browned
white rice then soaked in milk and "creamed" at the end.
Asparagus roasted in oven with lemoned
croutons. Buttered warmed sourdough.
Strawberry water and, for him, ice cream.

phatch · #**1164** 10-26-2009, 08:57 AM

I did a breakfast pita pizza for each family member. Pitas were the AM shortcut.

Toppings choices were hash browns--well home fries--breakfast sausage, loosely scrambled eggs to finish cooking on the pizza and cheese of course.

I topped the cheese on top to help hold the fillings on.

Was just a touch bland from the basic pita I think. Could have made up for it in more strongly seasoned hash brown.

Worth repeating again but I'll make the home fries the night before. Took a little more time than I wanted to spend but the kids caught the school bus on time.

chefhow · #**1165** 10-26-2009, 11:06 AM

The misses and I played hookie today and slept in. For brunch I made fried pork chops, hash browns, creamed corn and country gravy. For dinner I am doing Rabbit Fricase.

LuvPie · #**1166** 10-26-2009, 02:46 PM

Breakfast at the 5 spot lunch at Salumi both in Seattle

Meffy · #**1167** 10-26-2009, 04:25 PM

Deux morceaux de pain blanc "Merveille" étalée avec beurre d'arachide.

(Um... peanut butter on Wonder bread. Oh, the shame.)

DC Sunshine · #**1168** 10-26-2009, 05:57 PM

Quote:

Originally Posted by Meffy

Deux morceaux de pain blanc "Merveille" étalée avec beurre d'arachide.

(Um... peanut butter on Wonder bread. Oh, the shame.)

Hehe that's funny

Everything sounds much more elegant in French.

Last night we did a mountain of mashed spuds; steamed carrots, beans and peas then into a pan with a ladle of chicken stock and butter; spicy roo meatballs with a really top green peppercorn gravy...really thick, rich and gloopy. Not exactly gourment, but Ahh twas good after a long long day.

Dessert was strawberry yoghurt.

Think tonight is pizza and garlic bread night- yes from the freezer

- playing mum's taxi till late...so I am allowed to cheat! Maybe a tossed salad to assauge the guilt feelings and pretend to be eating healthy

ChefRay · #**1169** 10-26-2009, 08:03 PM

Ratatouille and a Garlic/Sage Pork Loin roast.

Two entrees, I know, but they are oh so good together.

chongski · #**1170** 10-27-2009, 04:19 AM

this is a great idea! i would love to share what i have been cooking and i also want to get new recipes from others.

tonight i'll be cooking on grilled pork belly. my family always love this recipe from the start! it's quite easy you know. all you need to do is slice the pork belly into thin slices, but not too thin, make sure their bite size thick. then you marinate it for an hour with barbecue sauce, squeeze a bit of lemon, add salt and paper to taste and that's it! grill it for 10 minutes on each side depending on how you want it to be. some would prefer medium rare.