What's for dinner?

Joined: 04 Jun 2006, 00:10

29 Mar 2017, 02:44 #3841

I've been hearing about Angelica's for years. Gotta get there at some point. Tonight was super simple - jumbo shrimp stir-fried with onions and fresh spinach on brown rice and quinoa with a sweet chili and garlic sauce.

There's an Indian joint in Bangor with a renowned lunch buffet. Gotta hit that soon!
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 02 Apr 2011, 03:07

29 Mar 2017, 03:43 #3842

Yes, I've passed by BOTH the Mandarin and Angelica's a million times. The Orange Blossum has hood Buffets. It's in North Andover and I have several other places that I enjoy on a road trip that hugs the Merrimack (both banks from Newburyport to Haverhill and beyond).

Very disappointed that Arty's Place in Peabody closed at 3PM - Today I wanted turkey and he roasted 4 turkeys everyday. Next was a Peabody Greek restaurant the cook was in her 80's and was so cute because she kept bringing me stuff to try and when I finished my salad she brought me another salad. I hope the cook is okay - the place is closed but the Portuguese Bakery was open. It was 5PM and all I had was a bagel for brunch and now two 50¢ donuts. Worked in Braintree today.
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Joined: 02 Apr 2011, 03:07

05 Apr 2017, 03:19 #3843

Working late in Boston???

Denny's in Peabody has closed for good.

Now my go to late night (not 24 hour) is Bickford Grille
Montvale Ave Woburn (next to a 24 Hr McDs)
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Joined: 07 Aug 2007, 12:59

05 Apr 2017, 05:00 #3844

Foresta Gump wrote:
Oh and Muffy, make sure you eat your veggies!!!!!
v/8 juice hot sauce.
Give all you can,,,Take less then you need and leave some for others.
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Joined: 20 Feb 2010, 02:12

05 Apr 2017, 23:23 #3845

Much needed rest evening so grilled cheddar sandwich with homemade pesto from last summer's garden (frozen) and sundried tomatoes.  
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Joined: 04 Jun 2006, 00:10

07 Apr 2017, 13:49 #3846

Last night was a mixture of sauteed Andouille sausage, mushrooms, grape tomatoes, celery, carrots, marinated red and yellow peppers and curried yellow lentils with spinach over brown rice, red rice, barley and rye. Pretty darned healthy, say what?
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 04 Jun 2006, 00:10

07 Apr 2017, 17:25 #3847

I bought some sea scallops at Shaw's today for just $12.99/lb. Think I'll sear them in butter and lemon juice and toss them into a salad with various other goodies. Yummers!
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 04 Jun 2006, 00:10

14 Apr 2017, 09:44 #3848

Reading about StudioCrepe and looking at their tantalizing menu has me craving some crepes! I've decided to get a crepe maker. The highly-rated CucinaPro is just $39.95 from Amazon. Yummy crepes any old time.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 20 Feb 2010, 02:12

14 Apr 2017, 23:07 #3849

brain...I took a French cooking class and we made crepes as part of dessert and we used a simple crepe pan...similar to a frying pan but maybe shaped a little differently. They came out perfectly!  My mom has just a dash of French and she used to make crepes that were fabulous...will have to remind her of that.

Friday night...really long difficult week that ended up well.  Shaw's had a seafood sale today.  By the time I was done working the scallops were gone but I got some lovely shrimp cocktail and that is about what I feel like for dinner.  Though crepes sound very good in the near future!
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Joined: 02 Apr 2011, 03:07

15 Apr 2017, 05:13 #3850

My college roommate had the dip-in-the-batter type pan. Not at all successful with several wasteful attempts. For French Cooking a primary resource is "LaRousse's Gatronomique". Dogtown can get a good price on the 1961 edition which I have. First printing was 1938 and most recent 2009. Part of the large volume has recipes, but excludes the preparation details which are found in the encyclopedia section ( ie the recipe might call for a light ru and the encyclopedia has a section all about making a ru). Yes the flavors of French cooking are very good BUT using $7 - $10 of veggies for a sauce then strain AND discarding the veggies out of the sauce two hours later for a base sauce???? Brain the crepe maker looks very good - I think I saw it sucessfully demo-ed on YouTube. I saw one video that showed several folds:
Last edited by Leland33 on 15 Apr 2017, 05:20, edited 1 time in total.
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Joined: 04 Jun 2006, 00:10

15 Apr 2017, 09:08 #3851

Old school, new school, too cool for school. I dunno, maybe a crepe pan is the way to go. This one is highly-rated and looks pretty sharp, too:



"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 13 Nov 2010, 17:37

15 Apr 2017, 12:48 #3852

It's so easy to make crepes in a good pan with a flat bottom -- I think that's all a crepe pan is : no raised area in the center like so many pans have. The main problem with making them at home is you might get tired of them after a while!
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Fortune Cookie
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Joined: 20 Feb 2010, 02:12

15 Apr 2017, 23:05 #3853

I bought no chocolate for Easter except for a chocolate bunny and robin's eggs for the one grown-up child who blew in for the weekend.  However he generously showed up with a plethora of  Italian pastries from Spinelli's.

So...ham dinner and Italian pastries for dessert tomorrow.  Thankfully a very long walk today due to the amazing weather!
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Joined: 04 Jun 2006, 00:10

16 Apr 2017, 20:11 #3854

Tonight is crab meat Alfredo. I made the basic Alfredo sauce, then added toasted pine nuts, 6 different sauteed veggies (onions, zucchini, red and yellow peppers, eggplant, celery,) some sour cream, more grated cheese, garlic, thyme, basil, smoked paprika, cumin, tamari sauce and a splash of sherry along with the crab meat. It will grace some garlic and parsley fettuccine along with more grated cheese on top. Very rich and a riot of flavors! A very non-traditional Easter suppah, for sure.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 27 Apr 2011, 20:12

16 Apr 2017, 22:16 #3855

brainfix wrote:
Tonight is crab meat Alfredo. I made the basic Alfredo sauce, then added toasted pine nuts, 6 different sauteed veggies (onions, zucchini, red and yellow peppers, eggplant, celery,) some sour cream, more grated cheese, garlic, thyme, basil, smoked paprika, cumin, tamari sauce and a splash of sherry along with the crab meat. It will grace some garlic and parsley fettuccine along with more grated cheese on top. Very rich and a riot of flavors! A very non-traditional Easter suppah, for sure.
Sounds similar to a crab gratin recipe I saw recently.

What kind of crab are you using, jonah?
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Joined: 04 Jun 2006, 00:10

17 Apr 2017, 00:50 #3856

I believe it was Jonah or maybe rock crab. Came from Stonington. Whatever it was, it was sweet and very fresh.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 04 Jun 2006, 00:10

20 Apr 2017, 05:39 #3857

Yesterday I made savory sandwiches with pita bread, European cucumber, tomato, red onion, shredded carrots, broccoli sprouts, marinated steak tips and tahini sauce with garlic and lemon. Kind of a hippy-style Middle Eastern thing. That tahini sauce is one of my all-time favorite sauces, very vivid and piquant. A bit labor-intensive to make, but worth the effort. You will not believe how insanely good it is as an accompaniment to all sorts of foods.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 04 Jun 2006, 00:10

22 Apr 2017, 17:17 #3858

Tonight's supper: Soba (buckwheat) noodles with asparagus, onions and shrimp sautéed in sesame oil, chopped walnuts and a sesame ginger miso sauce. This dish can be eaten hot or cold, but since today is rather raw and brisk, I'll be making it hot.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: 30 Dec 2006, 14:22

25 Apr 2017, 21:41 #3859

How is the crepe - making coming along, B?
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Joined: 04 Jun 2006, 00:10

28 Apr 2017, 08:57 #3860

I haven't gotten to the crepes yet, ellie, but I have been fooling around with ployes. What the heck is a ploye? They're an Acadian thing, hailing from the St. John Valley in Northern Maine. Similar to pancakes, but made with buckwheat flour and cooked only on one side. Look at all those air pockets, perfect for soaking up all kinds of ingredients.



What a tasty and versatile medium for all kinds of food creations. Eat them like pancakes with butter and syrup, or like crepes with all sorts of fillings, roll 'em up like burritos, slather stuff on them like tostadas, make hybrid pizzas, sop up soup with them, make offbeat lobster rolls...endless possibilities.

Read all about ployes:

Ployes: Aroostook County’s Daily Bread

Bubbling Up: How Ployes Became a Mealtime Staple in Northern Maine

Ployes.com - Bouchard Family Farms
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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