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What did you have for dinner? - Page 23

post #661 of 4287

Mike9 : Your lasagna, sausage and bread looks terrific.  I have never done a lasagna like that , great idea.

 

DC: I agree with Mike, its a great way to eat them. Those shrimp must have done some synchronized swimming before hitting the grill, great plating design. The short ribs look amazing all cuddled up. It looks like it was served on grilled/skinned red peppers.

 

GM: Your plating is colorful, as for the duck,  I am 100%  sure it  was cooked to perfection. Thank you for sharing .

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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post #662 of 4287
Fancy plating (as always) dcarch. Your shrimps reminded me a particular Italian way to present shrimps, called something like "vuolo dell'angelo" (angel's flight) but i couldn't find a pick.
All good food here, but K-girl braised ribs is something i could eat every day.
Yesterday night, after no lunch and a round of golf with my wife, we eat:
 
. First: Vapor cooked green asparagus with butter and parmesan sauce. A classic.
. Second: Oven cooked pork ribs painted with a mix of salt, black pepper, soy sauce, Tianmianjiang and lemon juice. With it, a big green salad with orange slices.
. Dessert: balsamic vinegar marinated strawberries with crème Chantilly. Whoever invented this simple dessert, my blessings.
 
Wife happy, me happy.
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 #663 of 4287

Absolutely kick-ass plating, dcarch. You owe me a new keyboard, this one got drool all over ;)

post #664 of 4287
Quote:
Originally Posted by Mike9 View Post

Those shrimp look delicious - love them whole like that.  Yes - grilling season is coming to a close unfortunately.

NEVARRRRRRR!!! lol! 

 

It's the only regret of the condo I moved into a year ago. . . no grill. At my old house, before downsizing, I grilled all through Snowmagedon, didn't matter what the weather, it's always grilling season. that's what jackets are for.

~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 #665 of 4287

Had some green zebra tomatoes at work that needed to be used, also some leftover diced apples, and a single butternut squash. Took them home and grilled a pork tenderloin that I brushed with a molasses, rum, cracked black pepper glaze, sliced it and topped it with a green zebra tomato jam. I stuffed the squash with a cocoa nib spiced apple butter and roasted it. Lastly for a starch, I made a pepita farro pilaf.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #666 of 4287

show-off!  wink.gif        what? no dessert?

 

when i make tomato jam i add chipotles and diced lemon rind......kind of candies it a bit when it cooks down and the chipotles as you know adds smoke

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #667 of 4287

For starters - Some pata negra on toasted bread, flavoured with tomato and garlic.

 

 

 

To keep up the pork theme, and to do a riff on the good old Bavarian classic of roast pork with cabbage:

 

Beer-braised neck of pastured Bavarian pork glazed with honey, cumin-flavoured cabbage tortilla and potatoes.

 

 

post #668 of 4287

This is a Potato Anna....Cast Iron Pan essential. Fresh Rosemary and a saute of wild mushrooms, garlic, onions in center. A small cast iron Potato's Anna would be perfect to put a filet mignon upon...A sauce Diane would be lovely....or some sauce to your preference.

In regards to the grape pie! California seedless grapes off the vines at my Ranch in the foothills of Northern California. I had never made a grape pie before either....Starting with the crust..I decided to use a Julia Child recipe for cuisinart pie crust...I normally use the hand cutter...it turned out fab. Really!

Recipe

1 3/4 C. flour

1/4 lb. butter - cut up

3 T Veg. oil.

1 t. salt

Blend flour, butter, oil and salt in cuisinart until crumbly. Add 1/4 c. of cold water and continue blending until right before ball forms.

Makes enough for double crust. Wrap in saran and frig for at least one hour....not more than 24.

 

Now, for the grape part! You have to taste your grapes and determine the sweetness and juicy quality.

I added lokal star thistle honey....and knew that I would have some juice from the grapes...do not usually like to use corn starch....added about a tablespoon.

No exact recipe!

I also decided that it would be fun to make a depiction of grapes on top of the pie instead of any other topping.

Remember to cover your crust with foil for the first part of baking....helps so that it does not burn.

This pie held up...not too runny, just enough juice....and it was so fun to eat. Would be lovely with a bit of Brie and a dessert wine.

post #669 of 4287

One of the best Potato Anna i've ever seen.

This forum is killing me. I'm hungry the whole day even if i need to lose 10 kgrs.

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 #670 of 4287
Quote:
Originally Posted by dcarch View Post

 

Thanks to our friends from up north sending us the crispy chilling weather.

 

Reminder to all, there are not too many grilling days remaining this year.

 

Grilled some ribs and shrimps, and putting away all the tools, charcoal, etc.

 

 

WHAT?!  Grillin' season over?! NOOOOO!!!

I remember the first time I went 'back East' and met my future BIL and SIL,

it was snowin' like a, well, you know what. 

I got out BIL teeny-tiny hibachi that was done in the cellar

and stoked that baby up on the stone porch out back. 

Made killer BBQ Beef sticks! 

Of course I was so bundled up, I had a heck of a time with the tongs.

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #671 of 4287

For many years in the 90s we held a Beach Party in February here in Salt Lake City.  Fun times, for sure.

 

Except for the one year I decided to smoke a turkey.  I knew how long it took during the summer, allowed myself a couple of extra hours.  The weather was not helping, it did NOT go well.  I finally gave up around midnight, brought it in and stuck a few chunks of it in the oven.  The folks who stuck around got some passable turkey later on.  I was younger then, as were all our friends, the annual Beach Party lasted until 2 or 3 am.

 

Those were the days.

 

Tonight, beef enchiladas.  Not nearly as much drama involved as smoking a turkey in the dead of winter.

 

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 #672 of 4287

Pork and beans.

 

Chinese style, so green beans with thin strips of pork, ginger, black pepper, rice wine, dark soy and a little stock with corn starch and steamed rice.

post #673 of 4287
Quote:
Originally Posted by phatch View Post

Pork and beans.

 

Chinese style, so green beans with thin strips of pork, ginger, black pepper, rice wine, dark soy and a little stock with corn starch and steamed rice

YUM, Phatch, that’s my kinda’ dinner!

Did you use Long Beans are regular string beans? (is it blue lake?)

Made Deluxe Pizza

pizza dough sat in the ice box for 48 hours to develop its full flavor

thinly sliced sweet onions and sweet red bell peppers

sweet Italian sausage

Pepperoni

sliced black Olives. 

Normally, I just make cheese and that’s it.

Tonight DH had it his way and I had it mine! (I made two, his way and her way)

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #674 of 4287

The green beans brought back a memory.  When I was working at the U there was this little Chinese place on 1st South and one day a week they would have spicy green beans as one of the specials.  No pork, but thin strands of onion, lots of garlic, chilies and topped with sesame seed.  One of my favorites.

 

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 #675 of 4287

Time to revive this, after all, I found time to make something presentable today:

 

Entrecôte of salt-meadow pastured Blonde d'Acquitaine beef on a bed of savoy cabbage, sautéed potatoes and pearl onions.

 

 

700

 

GM.

post #676 of 4287

GM, your plating is verrrry nice, look forward to more dishes.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #677 of 4287

nice job on those 'taters Gene

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #678 of 4287

top sirloin steak seasoned with nigella and grilled

garnet yams mashed with rolled whole grains, flaxseed, honey, and 5 spice

kale seasoned with sumac and sauteed then tossed with pomegranate arils

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #679 of 4287
Quote:
Originally Posted by cheflayne View Post

top sirloin steak seasoned with nigella and grilled

garnet yams mashed with rolled whole grains, flaxseed, honey, and 5 spice

kale seasoned with sumac and sauteed then tossed with pomegranate arils

 

WAHOO!!

braddah layne, you made this feast for dinner at home or work, man!!!  was there leftovers, I'll bring over my own tupperware...  licklips.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #680 of 4287

Thanks for the compliments!

 

Well, I got a new one today - Pan-fried cod on sautéed zucchini juliennes with a sauce of roasted green bell peppers and aubergines, topped with wild salmon roe.

 

 

700

 

I gotta second kaneonegirlinaz there - if there are any leftovers from your menu, cheflayne - I am ready to pick them up :D

 

GM.

post #681 of 4287
boned out a chicken and stuffed it with duxelle, tied it up and it's in the oven at this moment. I have some cubed butternut squash that's going to be roasted and some butternut ravioli which I'm doing with browned butter and sage.

The squash is like candy. Roasted the chicken over sliced carrots

9ypynu4a.jpghetagety.jpg
Edited by Scubadoo97 - 10/31/12 at 6:36pm

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #682 of 4287
Quote:
Originally Posted by kaneohegirlinaz View Post

 

WAHOO!!

braddah layne, you made this feast for dinner at home or work, man!!!  was there leftovers, I'll bring over my own tupperware...  licklips.gif


Sistah, you obviously ain't seen me grind. What are leftovers? lol.gif

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #683 of 4287

Looks so tasty Scuba, sweet carrots , moist chicken, spot on.

 

Served this up yesterday as an app , they liked it. Borscht is one of my favourite soups.

 

700

 

700 Made stuffed cornish hens with scalloped potatoes, slices beets, cranberry. I took a pic but my plating has way too much red. Then it hit me later, it was a red themed meal, beets served twice * sigh *.

 

700 see, I told you. * bag on head *

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #684 of 4287
Petals, I love beets and your borscht is one of the best I've seen

You can't lay on the beach and drink rum all day unless you start in the morning

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You can't lay on the beach and drink rum all day unless you start in the morning

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post #685 of 4287

I think we can just overlook this minor sin against menu planning this one time... wink.gif

 

Looks great - borscht is one of my winter favourites. Have to make one myself soon.

 

The true sin, petals, lies in the light bread served with it. Orthodoxy says that you need a dark country-style rye bread with borscht. White bread is heresy! lol.gif

post #686 of 4287

Petals, I love red, red anything!  and stop banging your head!  it looks wonderful.

I never had borscht, could someone give me a discription?  I mean other than it tastes like beets...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #687 of 4287

There are probably as many borscht recipes as there are russian grandmothers...

 

Mine is on the sweet-sour side. A rich beef broth, cooked from the shank, julienned beets, cabbage and carrots, slightly sweetened with brown sugar and soured with vinegar, garnished with a dollop of sour cream, dill and chives. It all comes together with the umami richness of the beef, the earthy beets, a sweet and sour hum and the overtones from the dill and chives. Best description I can give :)

post #688 of 4287

The true sin, petals, lies in the light bread served with it. Orthodoxy says that you need a dark country-style rye bread with borscht. White bread is heresy! lol.gif

 

LOL ! I could not agree more.  It was pathetic whole wheat bread. I had not planned on making it but bought 3 10lb bags at the last minute. I took out and washed the largest beets and wrapped them up in foil and baked them. I find the beets retain their full flavor,vitamins, and color this way. Once cooled , I passed them on a grater.

 

@ Kgirl:  The Borscht I make is generally sweet because of the sugar in the beets and carrots. I bake the beets, once cooled- peel the skin off , then grate them in a large bowl.

Take a large stock pot, toss in 8 stalks of chopped  celery , 5 large onions chopped, chopped garlic, 8 large carrots chopped, I added a half cabbage grated (for this one) - saute in butter. Add chicken or beef stock, toss in the grated beets, alot of fresh dill weed, salt and pepper,  bring to a boil, reduce & cook till vegetables are tender. I usually add lemon juice or vinegar to give the soup an added umph. I don't know if anyone else does this but I do. You can add sour cream/kefir/yogurt to the soup, I prefer sour cream.

Its a hearty soup and should be served with dark rye bread. I had only whole wheat on hand & dressed them up with olive oil - oven -  and dusted them with paprika. Another bread that I usually serve is triple kimmel rye bread. ( oh - hot with Buttarrrrr ... )...

 

I posted that cornish hen pic  because at this point , its the good , the bad, and the ugly....

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #689 of 4287

very nice

CHEFED
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CHEFED
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post #690 of 4287

As usual looks great

Petals have you ever heard that the original Borscht   (Russian Kind)   used duck and duck stock for a base. I had heard this years ago.

CHEFED
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CHEFED
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