What did you have for dinner? - Page 28
Gear mentioned in this thread:
First try at Beef Wellington. Didn’t use pancakes but ham (not prosciuto, as I think it's too strong). Duxelles was: Portobelli (not fresh, but opened with a nice black umbrella), shallots, mashed walnuts, liver pâté, touch of Port, thyme. I bought the puff pastry. Not so bad, I guess, and a not so much difficult dish if you buy the pastry. An eye opening presentation indeed, but to tell you the truth, not a recipe I go crazy about. Cutting slices is a PITA.
Lasagna with fresh pasta made with semolina flour,
marinara made from San Marzano tomatoes,
sweet Italian sausage and three cheeses
finally I got it right after 20+ years and DH LOVED IT!!
Many Mahalos (thank you) Mike
There’s still some left, you wanna hunk?
I brinned a turkey overnight and put it in the smokehouse this morning at 5:00am. I'm thinking maybe 2-3 this afternoon it should be ready.
I have roasted garlic mashed potatoes and gingered carrots with maple syrup.
Rolls and butter.
For dessert I am making an Old English Trifle. HNY everyone.....hopefully pictures to follow....
New Year's Eve Supper was my very first shot at a standing rib roast (thank you durangojo for your help), hariot verts, twice baked potatoes fully-loaded
Been a while since last posting here. Wow, great food. Ordo and K-girl, your meals looks wonderful. Love the shot of the Beef Wellington
I took some rich stock I made from last weeks goose and added swiss chard ribbons, scallion, red bell pepper, snow peas, shaved garlic, shaved goose meat, dash of fish sauce. Served that over soba noodles that I dressed with sesame oil then topped with cilantro and a few drops of sriracha. It was really good and I made enough to take to work with me tomorrow.
I am usually in the baking thread, but found this thread helpful. I would like to cook more for my family and have gotten great ideas from yall. But, mine are not fancy. I made chicken tortilla soup last night. Nothing is more comforting than homemade soup on a rainy day. Keep the ideas coming.
LOVE, LOVE, LOVE Chicken Tortilla Soup.
Ya' know, I hadn't even heard of that back home in Hawaii.
First time we ever tried it was here in AZ, DELISH!!
The lady at the very small restaurant that we had this soup first at
gave me her recipe and I've tweeked it around a bit.
It has morphed it's self into my DH 2nd favorite soup...
can't beat the good ole' stand by of Chicken Noddle in his book anyway
OT, pastrycake, you may enjoy this other thread for homey family dinners
it's it great here at CT?
Yes, tortilla soup is really good and comforting. I make it often
Usually these days when shopping at Costco, I pick up one of their rotisserie chickens. I'm not big on premade foods but it's hard to pass them up at $4.99 and they are big birds.
I break it down and separate the white and dark meat, toss the carcass/skin in the pressure cooker and use the stock for tortilla soup with the dark meat. The white meat is used for sandwiches and such.. My most recent attempt. I use untoasted corn tortillas to thicken the soup and then cheat a little by spritzing the thin cut strips with cooking spray, hitting them with good ancho, guajillo chilie and salt and sticking them in the micro to crisp up. A good squeeze of lime and fresh cilantro at the end before serving with the toasted tortilla strips. I like to use a bunch of cilantro at the beginning of cooking as well. The flavor mellows out so that's the need for the cilantro at the end. I want that bright fresh flavor
Beautiful work from everyone, once more!
And with that, I am back - finished the move, the new place has a kitchen the size of my old living room (you could hide my old kitchen in the pantry and not find it again here)
To start things, I roasted some quail with glazed potatoes and carrots:
Welcome back Gene! So glad to see you again, and that all went well with your move.
Ya’ know, I’ve never had quail.
The little beasties are running rampant here at our place,
and I understand that many a GrandPa takes their Grandkids’ shootin’ for ‘um,
but they don’t eat them, why do you think that is?
Hi all, I'm new to this forum and noticed this thread. I figured I'd throw up a couple pictures of some of my recent cooks.
This is roasted potato, corn, and bacon chowder. My twist is I cooked the bacon on a sheet pan then roasted the potatoes in the bacon grease on same pan. A little extra prep time but I like the texture of the roasted potatoes in this.
Crispy skin salmon with crushed potatoes and roasted cherry tomatoes
Portabella mushroom and spinach quesadillas with roasted poblano sauce
Still playing around with sous vide cooking. This weekend I tried pork belly. First time ever cooking pork belly. The belly with skin was cut into 4 slabs, rubbed with dark brown sugar, salt, coriander and placed in zip bags and a couple of tbs of concentrated chicken stock was added. Cooked at 160* f / 27 hrs. Removed from bath and pressed and chilled. Today I cut one of the slabs into cubes and seared. Very impressed with the results. The fat was very soft and the meat well cooked and juicy. Better than my fist bite of pork belly from a well know restaurant in Miami. Worth doing again.
I used a little sous vide device called the SideKIC. Seems to work quite well. May not hold up for the long haul but was inexpensive enough for me to get my feet wet.
I took a quart of chicken stock and enriched it with clove of garlic, scallion, parsley and dried Porcini. I let that simmer to fortify it then strained out the veg and cooked some really nice, fresh ravioli in that and served with parsley and shaved parmigiano. It was delicious.
Mike that sounds delicious
Thanks for sharing the info! ;) I've never tried sous-vide. (yet?) --> Darn, that little device is no longer sold or what? Can't find it for sale anywhere :(
@Zydrus: Welcome to the forums! I want some of that chowder. Now!
@Scubadoo: That pork belly has me positively drooling. I always liked the Chinese style of preparing belly - simmer first, sear later. Doing it sous vide must rock!
Here, I had some tagliatelle with mussels cooked in a light Portuguese white together with carrots, onions, mâche and a bit of bacon of Swabian-Hall Swine, a heirloom race my new local butcher carries: