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Breakfast, Lunch, Dinner, Supper -- what are you cooking? - Page 30  

post #871 of 1539

Pork chop stuffed with some asiago, apples, and raisins, with an apple brandy pan sauce, creamy polenta and spinach with pinenuts and garlic.

For dessert I plan on yellow snow cones from the 12" of snow we're supposed to get tonight...

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post #872 of 1539
Yellow snow, hmm, what's the recipe?:lol:
post #873 of 1539
Spinach sauteed with garlic and pine nuts - that's my favorite way to eat spinach! And a little grating of nutmeg too.

"You are what you eat, so don't be fast, cheap, easy, or fake."

"You are what you eat, so don't be fast, cheap, easy, or fake."

post #874 of 1539
"I'd like to hire a chef for a few days while I'm out there as well. We are going to villa it in Tuscany for at least 1 of those weeks I'm sure. Other than that, we are pretty much going to wing it.

Loosen up a little, RPM - you'r always being too hard on yourself. :eek:

travelling gourmand
travelling gourmand
post #875 of 1539
Chicken Piccata, Orzo "risotto" with some toasted pine nuts and some left over chicken stock, asparagus

post #876 of 1539
Tasty. But don't you mean "orzotto?" :lol:

"You are what you eat, so don't be fast, cheap, easy, or fake."

"You are what you eat, so don't be fast, cheap, easy, or fake."

post #877 of 1539
Had a kinda random (which in this economy is ****ing real random!) job interview today, so I felt the need to break open a nice bottle of wine....

So....in the wine fridge I went and pulled out the.....wait for it...

....2007 something or other chardonnay that my dad pawned off on me that he got from one of his suppliers as a xmas gift (he's in the automotive industry)

and some pecan crusted trout with a bourbon/coffee glaze and I pulled some box of couscous something or other out from the reaches of the 'if in the event of a nuclear blast, you can eat canned beans or boxed couscous and ramen' stash.

I'm not a seafood eater. (im sure some of you read my 2008 resolution of actually eating seafood in 2008, that I so awesomely accomplished) So my strategy was to absolutely, in no possible way, make anything else i was having with my meal, worse than the fish. Mission accomplished, the fish was good. my second "meal", in my entire life, that was seafood, other than trying bites off someone elses plate.
post #878 of 1539
prepped lunch for tomorrow, turkey pinwheels with a spread of cream cheese, sour cream, green onion, hatched chilies, olives, Chipotle Tabasco sauce, and a squeeze of lemon juice.

It should come out nicely, I'm nervous though. We'll see tomorrow, it needs to refrigerate over night apparently.
It's a wonderful thing to be spoiled in the way of food.
It's a wonderful thing to be spoiled in the way of food.
post #879 of 1539
last night (i have pics i'll upload when i feel like getting off the recliner) crusted a lamb loin with thyme s&p, put some garlic and butter and a little oil in a cold pan and brought it up to temp before searing it good, NRAtched made truffled mashed and some steamed stringbeans.

Made a quick pan sauce with some shallot, pinot noir we were drinking, a small small dash of cream. came out super awesome.
post #880 of 1539
Lunch was an amazing dish of chicken and egg noodles. Lots of onion and garlic, chicken thigh meant, and egg noodles, all covered in chicken broth and simmered, by far one of my favorite things ever
It's a wonderful thing to be spoiled in the way of food.
It's a wonderful thing to be spoiled in the way of food.
post #881 of 1539
Leftover cold meatloaf sandwiches and some fries tonight.
post #882 of 1539
Last nite, I ordered a hamburger steak & fries, tonite, its beaked beans and pork( made in my crockpot ) with halal chicken sausages, easy comfort food :lips:
post #883 of 1539
It's lambing season, so we've been busy all day. Baby lambs and kids bouncing all over the place. I pulled 14 lambs today and 6 kids. The Missus had to glove up and go pearl diving for 4 that were twisted up and couldn't find the exit...Too tired to really cook. Tonight, erzatz cannelini bean soup with kale:

1 bunch kale from the garden, stems off for quick cook and julienned very thin
5 cloves garlic
oregano, thyme, you know the drill
a bit of red pepper flakes
a little smoked paprika
bacon, about 1/8 lb.
6 cans of cannelini beans
coarse chopped scallions
chicken stock

pureed 4 cans of beans in the VitaMix along with all the seasonings while the bacon fried in some olive oil in the soup pot with the onions till brown. Added the puree to the pot, brought it up with some more chick stock, added the other two cans of beans and the kale. Simmer till the kale's done....piece of cake and everybody's full. We're so tired we haven't even changed out of our gook soaked clothes. Life is good. Time for a see-gar on the porch.
I forgot, about a half a lemon's worth of juice went in there somewhere...
post #884 of 1539
My kids take turns cooking Sunday Dinner. My daughter wanted to cook a Pork Shoulder Roast with Mashed Potatoes and sauted carrots.

I guided her through a spice rub. She rubbed it in and trussed it up. I did the browning in the pan because she can't quite pinch tongs tight enough to handle an 8 pound roast.

She made the mirepoix and seasoned it with thyme and S&P. When the roast was browned, we put the roast in, deglazed the pan and added those juices and chicken stock for the braise. She checked temps, peeled and chopped the potatoes, carrots. And cooked them with my directions. She mashed the potatoes.

As she doesn't eat gravy, I made that from the braising liquid.

She did a great job.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #885 of 1539
That's great, phatch! :D
post #886 of 1539

last night, NRatched made quick stuffed shells with sausage and spinach,

post #887 of 1539
Do you mind me asking how you light your food shots RPM? I can see you use a shallow depth of field and that is really effective but I can't work out how you light the subject.
Delightful pictures though, they really bring the food to "life"!:lips:
post #888 of 1539
depends, on the ones on the butcher block, i usually don't and the "just ok" ones on the table, I don't....just shoot at iso 3200 no flash. .but for the good ones, I pull out my ghetto lightbox.

post #889 of 1539
Thanks for that! Will have to experiment!
post #890 of 1539
Quinoa in duck stock with Chorizo, mushrooms, onions, peas, and garlic

post #891 of 1539


Made pizza at home, tastes better than anything we can get here in the deep south, especially since we come from NYC originally.
Pictures by mattie405 - Photobucket:lips:
post #892 of 1539
Got a packet of Roo strip loin, but my brain, wallet and motivation fails me. I unfortunately i dont have the standard sweet potato, so i might go down the asian route.
"Nothing quite like the feeling of something newl"
"Nothing quite like the feeling of something newl"
post #893 of 1539
Tried something a bit different tonight for dinner. Pounded out some chicken breasts fairly thin, set aside. Did a shrimp, onion and parma ham saute while simmering a shrimp stock with the shells. Put the shrimp mix on half the cutlet, folded it over and poached them, covered, in the liquid from cooking the shrimp and onions plus the strained shrimp stock. Pulled out the chicken and shrimp 'sandwich' then reduced the poaching broth, thickened with a bit of flour slurry, a great gravy for the chicken. Asparagus fried in butter on the side, pretty tasty.

Once again I should have taken a photo. My wife's plate looked really nice, the chicken sandwich on mine sort of came apart and, well, it tasted much better than it looked.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #894 of 1539
barley-sotto with porcini and some left over bella with some duck stock...started off the sotto with some marsala.

post #895 of 1539
I made good use of some frozen stuff. Simple but tasty.

Started with boiling some frozen mustard greens. I added hot mustard and sambal oelek. Dropped in some frozen pierogies and a little leftover roast beef. It's good.
post #896 of 1539
For supper tonite, its a plain macaroni & cheese, it reminds me of my days in Vermont
post #897 of 1539
Bought a Corned beef flat for tomorrows dinner and found out we'd been invited out. So decided on some Reuben sands for tonight instead. Just finished cooking off the corned beef an hour ago. Have a decent loaf of Jewish Rye (although I wish I could get a loaf of Rosen's), some nice baby Swiss, homemade 1000, sauerkraut and scoop of potato salad for the side. Thought about a boiled dinner but then I realized we forgot the red potatoes. Plus, the bakery was out of soda bread. Oh well. A Reuben sounded better anyhow.
post #898 of 1539
**** that sounds good.

potato soup for me with some coconut milk and maybe some chili's
post #899 of 1539
Tonight the fiance made coconut potato soup with some thai chilis.

post #900 of 1539
I like the ideas of the potatoes and chilies for the soup unfortunately not a big fan of Coconut milk in the mix. The soup looked appetizing enough though so if it was set in front of me I would certainly have given it a go.

The Reubens were pretty good. The bread had to be seedless for the DW but other than that......

Interesting thing with the potato salad though. It leached water for some reason (I have my suspicions) but I did the strangest thing to fix it.

Potato Flour.

Just sprinkled some over the top and mixed with a spatula.
Please excuse my newbie like awe but in days past I would have just drained and remade the dressing for the potato salad whether it be mayo, sour cream or a mixture of the two. Now I have kept this in my pro and personal kitchens and it never dawned on me to do this. Dang I feel like an eegit but I was even more surprised on how well it worked. Tightened up the salad rather nicely and added a very subtle depth to the flavor.

Normally I use the Potato flour for a chicken breading blend or Potato bread but..... Wow! 30+ years of cooking and something new jumps into the mix! :lol: ;)
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