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

post #1 of 1539
Thread Starter 
Chameleon, a new member, has a great suggestion: Let's have a thread in which we tell everyone what we've been cooking. This kind of thread is a lot of fun to read, and can be a great inspiration! (Another board I'm on started a thread like this just for dinners not quite 3 years ago, and now it's up to 5,896 posts and 93,055 views! :roll:) This is mostly for what we cook at home for ourselves, friends, and family, but if you come up with a really neat special at work, do tell us about it.

Yes, we have people separately posting what they're cooking and asking for help with it. That's fine. This thread is just to list your menu, with a little explanation of the dishes, if you want. Feel free to ask others how they made something that intrigues you. :lips:

I'm willing to start: Tonight I will be making

Pan-grilled halibut
Vegetable fried rice with shiitake mushrooms, snow peas, carrots, celery, scallions, and leftover brown rice
Salad with mixed greens, cucumber, and red bell pepper, probably a balsamic vinaigrette

Not sure what we'll drink with it; maybe a dry riesling?

What are YOU cooking? :chef:
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004

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post #2 of 1539

Saturday Night Dinner

Tonight I'm making;

Paprika Rubbed Chicken with Madeira/Raisin Sauce, topped with sliced almonds
Browned white rice with Shitake mushrooms
Steamed chard tossed with a light garlic vinaigrette
Coconut-Raspberry-Chocolate squares with a good port wine for dessert.
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
post #3 of 1539
This is going to be fun topic.
Tonight is Pizza;I made home made dough and home made Pizza sauce. I was giiven a Pizza stone and a wooden paddle to lift it off and on the hot stone.Added, mushrooms,pepperoni, italian sausage,olives and cheese.
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
Rita


I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit
post #4 of 1539
Leftovers which this time means potato soup in bread bowls garnished with crumbled bacon and cheddar. I made a BIG batch of it as temps are in the teens for the high this weekend.

Phil
post #5 of 1539
Roasted Butternut Squash soup fresh from the garden (well, last fall fresh anyway).
Baked Dijon chicken with seasoned bread crumb crust. (Using a prepared blended mustard of raspberry, mustard, & spices. It's sweet & spicy instead of hot.)
Pickled veggies and Pasta salad (still deciding between Rotelli or Bow-Tie pasta).
Dessert is Choc cake with vanilla buttercream frosting and toasted coconut sprinkled on top.
Milk is the beverage of choice in my kitchen at mealtime.
Coffee and a movie later (and maybe a second helping of dessert).:lips:
post #6 of 1539
Ice storm moving in now.
Plans for Sunday are a great lunch at friends ranch property. We decided we would drive up tonight. So dinner on the road, fast food.
Sunday, three families in the middle of nowhere. Fireplaces in most rooms.
Deer will be at the door in the morning.
I trussed and marinated 11 local duck. I talked my friends into doing these in the fireplace pit tomorrow. My wife and I have done this in her families home in France. The duck are hung and roast as the fire roars. I have set a contraption to hang them so they spin and something to catch dripings. Three years ago I was put in charge of the spinning. I had no idea it is such an important job. If I understood correctly, the American kid doesn't have a clue. My Uncle in law is good friends with Yves Thurries, so how could I have done it right.
Leaving soon, have fun, no internet, no phones:eek:
I luv this thread

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #7 of 1539
As it's Sunday it's gonna be;

Roast loin of pork with a raisin & apricot stuffing,potatoes roasted in garlic,olive oil and Rosemary.Orange glazed carrots,cabbage and pan gravy.Yum.Can't wait!:bounce:
post #8 of 1539
Sunday morning!
We have internet!!!:eek: I don't know how? deep in 1200 acres.
Woman making B'fast. We have 28p here. Lots of timber down here with the ice.Kids already 4 wheeling.7am
Bkfast.
nieghbors brown eggs, hash browns, bisquits(storebought), venison sausage from this property, and a nice peppered boars leg, also from this property.and the fixins, gravy etc.
gtg
btw, I know this is not as fancy as some other meals posted but it's good food.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #9 of 1539
Hi everyone. My parents are coming over and we'll be playing golf this afternoon. In the meantime, my oldest son will come home today from college with his girlfriend and they're going deer hunting. After, his roommate is expected to pop in on his way back to their dorm. Well, since I'll be away all afternoon and will be feeding a rather large, busy, crowd I decided on making my Grandma's Chicken and Dumplings (or as we say "chick'n n' dumplins"; lol). It's all from scratch, including the dumplings, and it makes a huge pot full. I can get it all done before we tee off and it'll be even better after a few hours.:lips:
post #10 of 1539
ok.
I have 8 birds hanging and turning in the fireplace in the great room. The kids are having a blast giving them the little knudge so the spin. The slower the better. I put the others in the oven. I have quite a large fire going in the outdoor pit so there is plenty of large amber to bring in. It is also sleeting and the iced view is spectacular.
We have consumed almost a case of Pheasant Ridge so I enlisted a buddie to just steamor poach the vegies.
Cheers
BTW the older kids caught enough bottom lunkers to have fish tacos for lunch tomorrow. We are iced in!!yea!!

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #11 of 1539
Made a stuffed foccacio,drank a Mara single vineyard zinfandel
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #12 of 1539
this morning weather permitting (i dont go to school) ill be making eggs overeasy and some peameal bacon. for supper my mom (professional chef) and me will be making noodles stuffed with italian sausage and minced turkey. i love this thread its cool:lips:
post #13 of 1539
Thread Starter 
I'm glad you like the thread -- we should thank chameleon for noticing the need for it. :bounce:

An update: I didn't pan-grill the halibut the other night; I put it on a very hot cast-iron griddle (skin side down, mmmm crisp skin :lips:), coated the top with some white miso glaze I made a while ago, and stuck it in the oven. Perfect. And I added some kimchee to the fried rice, so it was SPICY!

Last night:
Pan-grilled loin lamb chops
Cavatappi with tomato sauce and feta
Salad with oregano vinaigrette
Laurel Lake Pinot Noir (North Fork, Long Island)

You'll notice three things about my dinners:
  1. We ALWAYS have a big salad, usually mixed lettuces with cucumber, bell pepper, and tomatoes (only in season, though), and almost always with a simple vinaigrette
  2. We almost NEVER have dessert
  3. Most of the wines we drink are from New York State: think global, drink local :D
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #14 of 1539
"2. We almost NEVER have dessert"

What makes you want to get up in the morning?

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #15 of 1539
The dishes all sound scrumptious! I need to have more dinner parties so I can make the stuffed pork roast, etc.

I hope the home cooks (like me) will proudly post their "plain" meals and not worry whether the dish is sophisticated or not. Remember, a lot of trendy restaurants serve meat loaf and mashed potatoes these days.

Let's have a great buffet of wonderful food from all parts of the world, from cooks with all levels of skill, using everyday ingredients as well as "special" ones.

:bounce:
Mezzaluna
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post #16 of 1539
Thread Starter 
:lol:

Paul says: the wine. :beer:

I say: good bread. :lips:

Just wait, Mezz -- I'll post when we have hot dogs for dinner (Hebrew National, not Niman Ranch ;) ). And so should you! :D
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #17 of 1539
It so obvious that you need to be in some sort of culinary threesome:blush: :)

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #18 of 1539
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)
Bon Vive' !
Bon Vive' !
post #19 of 1539
Last night was pork sausages,bubble and squeak,onion gravy and broccolli.
Washed down with Oyster Bay Sauvignon Blanc (New Zealand).
post #20 of 1539
Dinner tonight is traditional Scots fare:

Collops of venison in a red wine and juniper sauce - served with chappit tatties and bashed neeps.
post #21 of 1539
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. :lips: Leftovers will be my lunch today.

Steamed broccoli on the side; no starch for dinner at our house usually.
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***It is better to ask forgiveness than beg permission.***
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post #22 of 1539
Leftovers?!?!? You had leftovers?!?!?!?!

Not if I'd been around. That sounds great, especially if you called it "porc a la moutarde."
post #23 of 1539
Or for a more informal occasion Fancy Hot Hog!:p
post #24 of 1539
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
post #25 of 1539

Dinner Tonight

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.
post #26 of 1539
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. :crazy:
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***It is better to ask forgiveness than beg permission.***
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post #27 of 1539
Tonight,
Duck Pot Pies
individual with leftover duck.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

post #28 of 1539
Last Night?

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

Tonight???? Heluva good question.:lol: 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. :D

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!
post #29 of 1539
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?? :cry:

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 :D
Bon Vive' !
Bon Vive' !
post #30 of 1539
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 :beer: 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.:smiles:

BTW heck of a great thread Suzanne/Chameleon
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