Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 41  

Tonight I'm making chicken stew and instead of dumplings (my daughter hates them) I'm making two kinds of biscuits to go with it.. cheddar, garlic and basil and dill and black pepper... I'm looking forward to leftovers for my lunch tomorrow!

Leftovers

We had simple turkey club sandwiches tonight with some of the leftover turkey from the other day. I am busy sewing six Drs. lab coats for the local childrens museum for their role playing room....the kids get to put on little plays and the middle sons girlfriend works there and always manages to "volunteer" me for this stuff, so dinner has to be quick until I get these done.;)

Pasta with Salsa di Pomodoro alla Siciliana.

What's cooking in Costa Rica

I just made a banana bread. Added some grated mandarin peel. Was really great with cream cheese. You can't find banana bread here and usually the cakes are either too dry or greasy. There are a lot of bakeries I avoid.

Getting a quality yeast here is difficult for making raised breads.

Also made some tamarindo refresco. It comes in packets of the seeds that have the dried pulp. You have to boil them to loosen the pulp from the seeds and then squeeze the pulp off and then strain the mix. Then you add sugar to taste. -a deliciously tart drink that is common in these parts.

Simple Corned Beef Boiled Dinner. Comfort food at it best!;) Cooked on the stove this afternoon then into the crockpot for holding while we went to the DD' swim practice and..................we just finished cleaing the kitchen. Now Maybe a game of scrabble. :thumb:

Scrabble? I've played online for years. Long ago I played a lot with an actual game set, but now there's nobody I know who likes to play. I love the game.

Scrabble..........a great game, but not when I am playing against my sister !

Tonight for supper was souffle au fromage and a side of asperagus with beurre blanc ...

A "bad" week which turned into a sad one, funeral tomorrow.....food to make, what else can go wrong ?

Hi Oldschool1982, Am wondering what corned beef is in your part of the world, here in Great Britain corned beef refers to tins of corned beef from Brazil. I am wondering if it is home cooked beef brisket that has been marinated first and then slow cooked. I have a good raw piece of Aberdeen Angus brisket in the refrigerator waiting to be prepared so am wondering if there is something new to try?

Definitions from country to country can be fun. here, "corned beef" generaly means a big chunk of corned silverside or brisket, you cook it slow for few hours with bay, onion, cloves, carrot, peppercorns. Serve with some form of potato and a mustard dressing, carrots, string beans, etc etc.

We're having rare seared marinated roo fillet, corn on the cob with loads of butter and pepper, salad of mixed greens with cues, tomato, green spiced olives. Plus a really big glass of wine....its been one of those days.

P.S. Did I say I don't like packing to move?

P.P.S. Something new to try with the Angus.... Seal, Cryovac it, send it to me on ice

jerkseasoning

So I've been cooking corned beef for years:look:

Well, you should most probably take it out of the pot, if you been cooking it for years, it will be done by now :lol: :cool:

Last night had the parents and neighbors over for what was a great dinner of smoked chicken thighs, baked mac and cheese and green beans with chocolate malts for dessert.

jerkseasoning

You can say that again DC - If you send me up some lamb (yummy) I'll send the Beef Jerky down with the iced A. Angus - Have a good week! :thumb:

I love corned beef either way. The Irish cook it the way you mentioned DC.

We were at a farmers market in Perth yesterday. They're only once a month, so we make the most of a great oportunity to buy some fantastic and often unusual food. Spent a blooming fortune. Then on to the deli (we dont have one in Dundee so again, the wallet got a good airing.

Best buys were everything below Except the frozen peas.
Wild boar sausages with leeks and dried apricots
Stornaway black pudding (spicy blood sausage)
These were both breakfast this morning, with Artisan, seeded bread

Lunch was Hand made oatcakes with cheese and chilli stuffed olives. Cheeses were
Talegeo
Cashel blue
Saval (new to me, but a very good find)

Dinner was Buffalo olives ( thin buffalo steaks rolled round a mix of venison and cranberries.) Not impressed. They were browned with onions, flour added then water and seasoning. Lots of black pepper. Served with mashed potatoes, carrots, curly kale and frozen peas. The gravy was fabulous, but the olives were generally considered weird and most ended upon the dogs bowl.

I made oatmeal, walnut and raisin muffins for picking at later.

we dont stand a chance of losing weight with such gorgeous food in the house. but I just cant help myself.


Sorry you had such a bad week Petals. Here's a hug to you

I am on a diet so tonight i ll only make a chicken salad!

Basically it's pickled beef here. You brine the beef (usually brisket) in coarse salt (where the name corned comes from), pickling spice and water for several days (also, most recipes use potassium nitrate to keep the red color of the beef). Then boil the meat in water and additional pickling spice until tender....slice and serve with potatoes, cabbage, carrots and celery boiled in the same water.

Gee, just mentioned brisket in a thread on the Recipes forum. Perhaps the food gods are trying to tell me it's time to fire up the smoker.

Tonight, though, was a chicken and mushroom quiche:




Quite tasty! The custard part was one of the creamiest, fluffiest I've done in a while.

mjb.

Any leftovers? I'd love some! Have done the odd quiche that looked that good - ain't it great when they turn out that nice? Lots of eggs and heavy cream I am guessing....

Well done

Actually only two eggs and maybe a bit more than half a cup of heavy cream. That particular dish is fairly shallow.

Is it just me and my display, or does the picture in DC's quoted section look lighter than the one in my original post? Seems odd.

mjb.

teamfat......that chicken and mushroom quiche looks like heaven in a dish.

teamfat...now you mention it...it does look lighter. Or maybe its the power of suggestion :) But yeah a touch lighter.

Anyways, its a beautiful looking dish, and surprising it's done with so few eggs and so little cream. Kudos.

Just made lunch here. Had some leftover slices of really rich lasagne, cut them into one inch squares, wrapped in bought sheets of puff pastry cut into 2 inch squares, sealed like an envelope, then baked till crispy. (Was feeling like treating myself :) )

Was so rich - delicious. I'd recommend it anytime.

Anyone done something like that before? It's worth a go.

Pork Tenderloin

Tonight was a simple saute of pork tenderloin with red and yellow peppers and onions, served over rice. Am starting to get ready for the Thanksgiving day feed-a-thon so the daily meals are getting more simple. :smiles:

Mattie
www.InTheKitchenWithMattie.com

Tonight, I'm trying something new. A local ingredient Wellington with chicken liver rather than goose, Morels from the herb lady(all she sells is fresh herbs and mushrooms from her garden and local farmers), Vidalia onions rather than shallots, and minced mustard greens for just a little bit of bitterness to offset the sweet from the onion.

It's going to be good, I think. I'll post after consumption.

Shrimp etouffee over plain, long grain white rice. Good, hearty stuff on a cool night. Would have been better if I had not added to much shrimp stock thus reducing the viscosity. Next time, I will concentrate more on preparing the dish than talking to my guests while cooking. Still, the flavor was great.

Well....let's see........We're getting our collective arses handed to us today courtesy of Mother Nature so why not have an indoor picnic. Cold, fried chicken, potato salad, veggie salad and watermelon for dessert. The way things are going out there we may be by candle light before the night is over. Doohhh!!!!:rolleyes: Ride'n the Storm out Baby!!!!!!:peace:

Edit. I just looked at this thing on the radar.....it's flugging huge. Starting to look more like a Hurricane than a Noreaster. Looks like it's gonna funnel up the Chesapeake so.......Ya'll north of us.......hold on because we haven't seen the worst of it yet down here.;)

Livermush, Bacon, Skillet Potatoes, and fried eggs. Food coma, here I come.:smoking:

That's because it was the reminants of Ida.

For tonight I'm going the classical French route with a Coq Au Vin with steamed asparagus with a hollandaise sauce.

hope everythings okay with you and yours old school. Was it scary?

> I just looked at this thing on the radar.....it's flugging huge<

Love flugging...Thats my new F word


Teamfat - Your quiche looks scrumptious.

Dinner tonight - roast beef,
yorkshire pud,
gravy
roast potatoes plus sweet potatoes,
Roast veg- Butternut squash, celeriac, red onion
Glazed carrots
Braised curly kale

Desert - concoction with double cream US? mango, papaya and pineapple with a pineapple syrup and topped with toasted almond slivers
.

I made some killer chili con carne the other night. Cubed beef, canned toms, home made chili powder, jalapenos, onions, deliciosity.

Bughut - awesome traditional dinner.

Your concoction - was it a Fool?

We had spicy lamb meatballs in tomato/lamb stock sauce on Mac, followed by our faithful friend in the fridge,watermelon.

Tonight oxtail stew with mash.