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

Jayme,
I cooked those ducks in a fireplace pit. They were fantastic. I had learned in France to arrange vegies in the cavity to create space for air and open at the butt. I stuffed one pretty well and trussed it up almost water-tight and it never did cook through.

Are your chukkars the same small size as here? A little larger then a dove?
The breasts are great if you wrap them around a jalapeno and tie them up in the bacon of choice, grilled and basted with a glaze (Jack Daniels for me).
Sub a scotch bonnet for an added kicker yummmm

I would consider enough pina coladas as dessert

Oldschool-
I think everyone who has ever cooked for a group or large family (mine was 7, now is 6) knows that feeling. I guess that's why they have all the "cooking for 2" cookbooks. My poor freezer is nearly always full- game meats, leftovers, stock, etc.... Sold house? congrats! Where are you moving to? A house on the market is so stressful!

We actually have a pantry, second refrigerator and a freezer.:eek: :crazy: :D
Moved in Nov to Richmond VA. Stress? What stress?:beer: :beer: :beer: :beer: :beer:

Pot pie- I made one a couple of weeks ago with leftover turkey breast. They had a sale on whole turkeys and I couldn't resist; leftovers were planned. :D Chopped up some celery, carrots and leeks and sauteed them for a bit, then made a white sauce with sherry and tossed it in with the veggies and meat. Sad to say I used a store-bought pie crust, but I never have learned to make it. That was a gooood pie!

Tonight was pot roast in the crock pot. The roast was $2.99 a pound, so that was a no-brainer. :)

Just occured to me, pot pie style.
Mezz, yours is white. I usually go dark. Today I just poached my vegies in a little chix stock and all my drippings, maybe a quart with all the birds I did. Seasoned and thickened with a little dark roux. I don't add the meat to the mixture. I pour it over the meat in the shell.

I had no bottom shell, Pan. (Sounds like something I should :blush: for saying!)

To be perfectly honest, that was a take-off of a chicken tetrazzini recipe I use a lot for my mother-in-law. I used more broth than milk in my sauce- added some more herbs than I'd use for my MIL.

Cottage pie tonight, with carrots and green beans.

Mezz,
I was just wondering about all the different type of pie. Last night, I simmered some ch stock with all my duck drippings(qt) (We need to identify leftovers for this thread), how about LO, I added broccoli stems, 1/4'd leek bulbs, LO, carrots, celery, turnips LO,zucchini, spinach, splash chianti, spices and thickened with a very dark roux. Poured this over the duck that I threw in the pies.
I sometimes go the other way like yours, white, peas etc.
I guess I go both ways when it's PP:D
We are actually snowed in again today. No school, no work.:eek: Texas??
Tonight something chicken, individual. When freezing outside we leave the dining room for the rec room. Fire, TV, TV tables, it's fun, it sometimes does not happen in our winters.

Tonight it's Chicken Breast with a Cheddar and Spring Onion(Scallion?)stuffing wrapped in Parma Ham,Boulangere Potatoes and braised Celery.:lips:

Healthy meal on my menu:
Tonight we are having Cajun Grilled Salmon Filet( that I am cooking on my new Cuisinart Griddler),roasted garlic baby potatoes, broccoli almandine.
I bought frozen berries that are so good;looking for different ways of serving healthy desserts after all the rich foods over the holidays.Last night I served them with a Tblsp maple syrup and topped them with yogurt; that was good but now no more yogurt.Any ideas here from all you fabulous cooks.I will eventually make a crisp.
Thanks
:smiles:

Tonight I am making Sautéed Medallions of Veal with Artichoke Hearts, Lemon and Thyme in a Pan Sauce redux and serving that with white rice with cilantro, lime juice and shallots

Mmmm mmmm good

guess those ducks are waterproof inside and out...LOL
So are you going to share your french secrets with us??

Chukkar are partridge, slightly larger than quail, and about half the size of a pheasant. About 1lb or so- like a cornish hen. Definately bigger than dove. When we get doves, we just breast them out- pretty much the same with quail. But chukkar I will roast whole.

Oldschool- I have extra freezer too- that is pretty much meat/chicken/fish only. Pantry not built yet, :( only been waiting a few months- since we made the plans- maybe by summer...??? LOL
No stress...??? LOL we just refinanced.. even that was stressful!!!!

I'm guessing from the posts that it is chicken night tonight...lol I pulled chicken breasts out of the freezer this morning too. I'm thinking Chicken Pomodoro (but with wine- no vodka at my my house)- since I have a couple a nice tomatoes sitting on the counter, over basmati rice (I actually have trouble finding it at my local stores), with a spinich salad. Something easy, tired today and have to go shopping tonight- I'm catering my mom's retirement party on saturday- just a small event but since it's her friends, my cooking will be on display..ug!

I have some frozen blueberries, like Rita, trying to eat a little better....maybe some blueberry muffins for dessert...???

But after reading Indianwells', Mike's, and Ishbel's menus- I think I need a fork and a chartered jet....... LOL :bounce:

Very disappointing dinner tonight. My husband, who eats NO fish, is out with co-workers tonight so I bought some frozen scallops and thawed them, patted them dry. I sprinkled with salt and pepper and seared them in a pan. They were perfectly cooked but tasted bitter. What a disappointment!! So I cooked and ate the five strips of Neuske's bacon I had in the fridge with the sauteed bok choy. I'm eating my dessert of strawberries right now. They're making up for the scallops a bit.

This thread sounds fun!


It was a lazy cooking day for me.

Breakfast: With all the fresh fruit and veggies we just bought, I ended up making a pizza. I was inspired by an episode of Blaine's Kitchen (or something like that) where he made low carb pizza using tortillas. I know, not a very appropriate breakfast, but I'm young and have no kids.

Lunch: I stopped in Chinatown and ordered up a bowl of Vietnamese beef pho. Good stuff! Lot's of Thai basil, bean sprouts, and that funny green leafy veggie they also serve on the side and I don't know what it is.

Dinner: Too full! Elle made Thai beef larb with some frozen chuck steak while I was gone. She made a batch of calrose rice in the rice cooker. Wish she'd eat more veggies.

Oh well, my day probably doesn't sound all that inspiring but I got tired of cleaning the kitchen for a day so I went simple.

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.

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.

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.

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" :beer: (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.:beer::beer::beer::beer: Salute'! Jindon!!

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.

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 :eek:!

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!)

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.

;khpoiuhpiuoh

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

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

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

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. :lips:

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.;)