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What did you have for dinner? - Page 20

post #571 of 4166

I had a delicious and simple Sunday dinner :)  Spicy Spots fried in peanut oil, pan seared Ponzu scallops, and a very simple egg, sweet pickle and yukon gold potato salad,  sliced tomatoes and sweet creamed corn and green onion corn muffins. :)

post #572 of 4166

I needed a little comfort food. Making stewed okra and tomatoes with smoked sausage served over basmati rice.

post #573 of 4166

Dinner was okay, cod with black bean garlic sauce and ham fried rice.

 

It was lunch that knocked my socks off, and a very simple one at that.  Grilled cheese sandwich with a pickle spear or two on the side.   The sandwich was some provolone on Italian bread with some thin slices of tomato fresh out of the garden, dressed with some hand whisked mayo and spicy mustard.  The spears were some fresh 'fridge pickles made with cukes from a friend's garden.

 

I should have taken a picture, the sandwich was the most evenly golden brown I've done in a while.

 

So basic, and so satisfying!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #574 of 4166
Cherry stuffed chicken breast and rice pilaf
post #575 of 4166

cake. don't judge me.

post #576 of 4166

Pulled the leftovers of a Roast Chicken from Friday, pan seared the skins to get them crispy all over again, and then some. . . took pulled bird and did it in Vodka cream sauce cut with the left over natural pan jus from the roast(rich chicken jello), simmered until heated through and tossed in some fresh peas. 

 

Plated over Plain steamed rice, garnished with more fresh peas, and those crispy chicken skin cracklings, and a piece of bread.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #577 of 4166

Homemade Gnocchis, glazed onions and fresh peas. The dish was delicious, especially the onions which were first "glacés à blanc" (glazed in shallow water with butter, salt and sugar, without coloration). The green peas were shallow steamed in 1/16" of water + butter in a large sautee pan so they would only form one layer.  I guess I used quite a bit of butter for this dish. :D

 

 

post #578 of 4166

Beautiful little pillows. I am thinking a little browned butter would be a wonderful touch to this, just to add some rich nuttiness, but that's just me. To the eye, it certainly doesn't seem like you used " a lot" of butter, I think it's beautiful, especially those onions. They can get like candy when done right, and it sounds like you did them all justice.

 

Thanks for sharing!! Few things finer in the world than a plate of wonderfully prepare gnocchi! 

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #579 of 4166

Looks delicious, sounds like you had a fun time making them , something I should make more often.

 

@ Jono: you had me at vodka cream.

 

@ Pcieluck: I have an extra fork you know !

 

Petals.

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Petals
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post #580 of 4166

Dinner was what now serves as my avatar picture - beef roulade with a porcini-pancetta stuffing, braised in belgian trappist beer on some red cabbage, sauteed with star anise.

 

post #581 of 4166

Cabbage sauteed with bacon, onion, apples and kielbasi with pan crisped baby russets.  I seasoned the cabbage with fennel, salt, pepper and crushed red pepper.  A shot of apple cider vinegar at the end pulled it all together.  Killer komfort food for sure.

post #582 of 4166
Thread Starter 
Quote:
Originally Posted by French Fries View Post

Homemade Gnocchis, glazed onions and fresh peas. The dish was delicious, especially the onions which were first "glacés à blanc" (glazed in shallow water with butter, salt and sugar, without coloration). The green peas were shallow steamed in 1/16" of water + butter in a large sautee pan so they would only form one layer.  I guess I used quite a bit of butter for this dish. :D

 

 

It's great timing that you posted this dish.  I just recently had gnocchi for the first time, and I must say it was amazing.  They're kind of like little pasta dumplings.  My friend Anthony made a cream and gorgonzolla cheese sauce for his, added some slightly fried panchetta and fresh tomato slices.  It was great.  Unfortunately, he didn't make the gnocchi from scratch, they were still delicious.  

post #583 of 4166
Thread Starter 
Quote:
Originally Posted by GeneMachine View Post

Dinner was what now serves as my avatar picture - beef roulade with a porcini-pancetta stuffing, braised in belgian trappist beer on some red cabbage, sauteed with star anise.

 

This is such a beautiful presentation.  The mushrooms look great too...

post #584 of 4166

Lovely GeneMachine ! Must have been special with the anise.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
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post #585 of 4166

Thanks a lot guys - this was actually my first take on roulades. It's an unfortunate tradition here in Germany to cook the red cabbage to death. Lightly sautéeing it with the star anise worked really well. I didn't break up the anise, just a whole pod to the sauté to lightly perfume it.

 

While we are at it - a belated hello to everyone, me being new here and all that. Thanks for the nice welcome!

post #586 of 4166

Last night was break fast in my house.  As part of a long and honored tradition that goes back to my  great grandparents we had a traditional Jewish deli dinner spread.

Nova, smoked Chub, whitefish spread, tuna salad, egg salad, garlic bagels, Kugel, sliced tomato, capers and onion, Kinishes and cucumber and tomato salad.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #587 of 4166

@JONO202 thanks for the kind words, I loooove glazed onions and serve them as a side dish to many different dishes! Always a big success. Can't make a coq au vin without them. 

 

@Petals thanks, I made them with my 4 year old, which both adds to the fun... and makes you crazy at the same time. biggrin.gif

 

@MrMexico25, excellent idea for a gnocchi sauce. I have a few left in the freezer, so next time I may try that idea! Thanks for sharing it. 

post #588 of 4166

beef lo mein and fried rice.... was great

post #589 of 4166

Nothing, I did not have time to eat.

post #590 of 4166
Quote:
Originally Posted by kiza View Post

Nothing, I did not have time to eat.

 

Picks?

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #591 of 4166

Last night I made native local trout and a simple salad of field greens dressed with olive oil and lemon balsamic.  Sometimes less is more.

post #592 of 4166

Last night I fixed one of my favorite meals for this time of year.  I sort of cheated, got a Papa Murphy's plain cheese pizza, next time I'll do it from scratch.

 

Slide the pizza into the nice, hot oven.  Go out to the garden and grab a couple of tomatoes and some basil leaves.  Thinly slice the maters, coarsely chop the basil.  When the pizza is done, pull it out of the oven, lay on the tomatoes and sprinkle with the basil and a bit of extra grated parm.

 

Yum, yum, yum!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #593 of 4166
Quote:
Originally Posted by teamfat View Post

Slide the pizza into the nice, hot oven.  Go out to the garden and grab a couple of tomatoes and some basil leaves.  Thinly slice the maters, coarsely chop the basil.  When the pizza is done, pull it out of the oven, lay on the tomatoes and sprinkle with the basil and a bit of extra grated parm.

 

Smart thinking. I'm sure it was quick and delicious. 

 

I'm sorta cheating too tonight: frying some rice with onions and bell peppers, then at the last mn I'll go buy some kebbeh balls from the local lebanese restaurant. Chop a bit of mint, add to a bowl of yogurt, and we've got a meal! :)

post #594 of 4166

Did a wine and herb braised chicken, over whipped potatoes with fall veggies. No more bird. . . Monday, is BEEF. Just had some chicken I had to use up, and no it is!

Mine(I MUCH Prefer the dark meat)

 

 

 

And the white meat, for the love of my life.

 

 

 

With using stock and milk for the whipped potatoes, it really kept them light and airy, not too dairy heavy. Of course there was butter, salt and pepper, but they were a nice(and welcome) change from rice. 

The bird was fantastic, but I am glad to see it go!

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #595 of 4166

I just made a simple Beef Stroganoff with hand made egg noodles.  It was hardly fancy.  I just wanted an excuse to use the new pasta maker I got. 

 

The beef was braised in white wine, added some mushrooms and onions, fresh ground pepper corns, beef stock and then yogurt and dijon mustard. 

Easy enough.

 

This was probably my proudest creation.

It was dinner about a month ago

 

Pork Steak with an Apple Cider and caramelized onion sauce with Pureed carrots with sage and bit of brown sugar. 

No professional chef but I am pretty proud of my recipe.

 

post #596 of 4166

The lobster fishing season started this week in Sweden so my BIL took his boat out wednenday and dropped 40 traps. 13 went missing{theft} but  the rest yeilded 38 keepable lobsters.  I have 20 in a big saltwater tub in my frontyard that are waiting to give their all for dinner tonight with 17 of us.  I'm making corn chowder and bacon corn muffins right now along with a salty sourdough bread. We got six kinds of sill and some Vasterbotton cheese along with a butload of beer. I'll update tomorrow if I'm alive. .

post #597 of 4166

Wow, 20 lobsters! Nice.

I'm cooking the whole afternoon. I cook and write the story of the "barriletes" (kites) of my childhood. Easy going day.

 
1. Glace de viande on process since yesterday.
2. Chinese 4 hours stew with the meat of the ossibuchi, mandarin orange zests, Dou Pan Jiang, soy sauce, star anise, cinnamon, Szechuan pepper, etc.
3. For lunch a quick pan grilled "entraña", which, if I'm not wrong, is a cut from the diaphragm. 
 

 

 

It came hard as a piece of leather. Old cow for sure, my bad choice. Too thick. I should have known.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #598 of 4166

Pork and butternut squash stew - delicious.

post #599 of 4166
Quote:
Originally Posted by Mike9 View Post

Pork and butternut squash stew - delicious.

Now that sounds different, and delish! Mind sharing how it was done?

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #600 of 4166

Well the lobster fest went well. I steamed the lobster in the oven for a couple of mins then finished them on the charcoal grill.The neighbors showed up with 2 killos of boiled shrimp to toss into the fray and I slow roasted the last of the moose ribeye from last season for some meat.Dessert{ like we needed it } was rich fudge brownies and cut fruit as well as a couple of wheels of baked bree with lavender honey and knackbrod.The beer just barely made it thru the night{ 2 six packs left }

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