What's for dinner?

Joined: November 13th, 2010, 12:37 pm

April 28th, 2017, 6:46 am #3861

Ooo, I haven't had ployes in many years! I might just go make me some.
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Joined: June 3rd, 2006, 8:10 pm

April 29th, 2017, 6:08 pm #3862

I'm making an antipasto dish to bring to a birthday party tomorrow:

mini mozzarella balls
red and yellow grape tomatoes
fresh organic basil leaves
marinated artichoke hearts
sweet onion pearls
strawberries cut in half

All ingredients tossed with balsamic vinaigrette and left to merge flavors for a few hours before serving.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: June 3rd, 2006, 8:10 pm

May 5th, 2017, 2:13 am #3863

I can't sleep, so why not write about food! Most everyone loves a good mac and cheese, right? So I made some yesterday, but decided to go rogue and pair up some divergent flavors. It worked.

1 lb. mini macaroni
1 lb. bacon
8 oz. gorgonzola cheese
10 oz. shredded cheddar
10 oz. sour cream
2 Gala apples, peeled and cut into small chunks
Panko bread crumbs
Shaved parmesan
Garlic, Worcestershire sauce and tamari sauce

Cooked the pasta al dente
Cooked and drained the bacon, then cut it up
Combined all the ingredients in an oiled baking dish
Topped with bread crumbs and parmesan shavings
Baked at 350 for 30 minutes

The apples turned out to be a great addition and the dish wasn't too rich, despite
all the cheese and bacon. I'm going to keep tinkering with this one.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: June 3rd, 2006, 8:10 pm

May 7th, 2017, 6:47 pm #3864

Who doesn't like roasted pork? Carnitas! Little meats. I roasted about three pounds in a saucepan and reduced it to three.. bare essentials.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: June 3rd, 2006, 8:10 pm

May 7th, 2017, 8:44 pm #3865

Excellent recipe: homesick texan carnitas
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Joined: February 19th, 2010, 9:12 pm

May 11th, 2017, 6:57 pm #3866

I'm celebrating France tonight...so happy with them!  So a French vouvray,  baked brie, French bread and some fabulous chocolates.
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Joined: April 27th, 2011, 4:12 pm

May 11th, 2017, 8:22 pm #3867

Baked cod, zucchini/broccoli and plantains. Green plantains are a nice alternative to potatoes.
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Joined: February 19th, 2010, 9:12 pm

May 11th, 2017, 8:26 pm #3868

That sounds great gator!  One of the local restaurants had fresh halibut last night and it was  good. I love plantains when I go to the Caribbean but I've no experience cooking them.  Any advice?
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Joined: April 27th, 2011, 4:12 pm

May 11th, 2017, 8:49 pm #3869

Karly wrote:
That sounds great gator!  One of the local restaurants had fresh halibut last night and it was  good. I love plantains when I go to the Caribbean but I've no experience cooking them.  Any advice?
Most recipes call for pan frying them in either peanut or coconut oil, but I've been using olive oil and it comes out fine. Cook a few minutes per side depending on how thick you cut them. Season with salt (some people like sugar).

I'm going to try this recipe next.
http://www.skinnytaste.com/baked-toston ... plantains/
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Joined: June 3rd, 2006, 8:10 pm

May 15th, 2017, 3:49 am #3870

I made a ridiculously rich dish for a Mother's Day get-together yesterday. Not my usual thing since I try to avoid fatty cholesterol bombs, but hey, once in a while you've got to splurge. I modified a Jamie Oliver recipe that uses regular spaghetti.

Baked Fettuccine Frittata 'Cake'

1 lb. cooked garlic/parsley fettuccine
20 oz. heavy cream
6 eggs
12 oz, shredded sharp cheddar
8 oz. crumbled blue cheese
4 oz. sour cream
1 lb. cubed ham
1 cup chopped onions
1 cup chopped grape tomatoes
2 large handfuls baby spinach
1 can chopped artichoke bottoms
massive quantities of garlic (as usual)
fermented chili paste (optional)
sage
sun-dried tomato pesto

Sauteed the onions, ham and tomatoes for 5 minutes. Beat eggs, cream, sour cream until smooth. Added cheeses and all other ingredients and blended together. Greased a large rectangular baking pan, added mixture and baked at 350 for about 45 minutes, or until browned and crispy on top.

The feedback was unanimous - two thumbs way up.
"What can be asserted without proof can be dismissed without proof." - Christopher Hitchens
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Joined: February 19th, 2010, 9:12 pm

July 2nd, 2017, 4:26 pm #3871

For dinner ...  the best New Hampshire strawberries still warm from the sun in the field.  Maybe tomorrow too.  
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Joined: November 13th, 2010, 12:37 pm

July 2nd, 2017, 7:58 pm #3872

I donned my blue apron tonight (a gift from a friend!) and made steak tartines with spinach pesto.

Oven's on the fritz right now so I used the grill to toast the pugliese bread slices (odd choice since tartines are French, not Italian) and finish off the final product.

It was very good. I will make this again. I think I like spinach pesto better than the usual.
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Joined: February 19th, 2010, 9:12 pm

July 14th, 2017, 6:35 pm #3873

One year after Nice...the French are celebrating Bastille Day while mourning the dead.  I have a special bond with France for many reasons and have always celebrated with them.  I wasn't sure how I would feel this year but I am taking my cue from them.

So...crusty French bread,  baked brie and a nice chardonnay in honor of Bastille Day.
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Joined: November 13th, 2010, 12:37 pm

July 14th, 2017, 6:39 pm #3874

I once again donned the blue apron and made shrimp rolls with roasted sweet potato wedges and sweet pickles. All turned out well.
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Joined: February 19th, 2010, 9:12 pm

July 14th, 2017, 6:45 pm #3875

I know you are a fantastic chef,  FC!  Are you making dessert?
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Joined: April 27th, 2011, 4:12 pm

July 14th, 2017, 6:54 pm #3876

Nice picture, FC. It looks like something out of a cooking magazine.

The Lobster Pool used to do a good shrimp roll. I don't think they make it anymore unfortunately.
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Joined: November 13th, 2010, 12:37 pm

July 14th, 2017, 7:04 pm #3877

gator wrote:
Nice picture, FC. It looks like something out of a cooking magazine.

The Lobster Pool used to do a good shrimp roll. I don't think they make it anymore unfortunately.
I didn't take it; it's on the web. 

But that's what I made tonight. 

Oh -- I left out the peppers -- too spicy for my sweetie. 
 
Last edited by Fortune Cookie on July 14th, 2017, 8:05 pm, edited 1 time in total.
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Joined: November 13th, 2010, 12:37 pm

July 14th, 2017, 7:06 pm #3878

Karly wrote:
I know you are a fantastic chef,  FC!  Are you making dessert?
Nope, not tonight. I think I'll have a Noosa blood orange yogurt from the fridge. 
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Joined: February 19th, 2010, 9:12 pm

July 14th, 2017, 7:10 pm #3879

That looks OK but not even close to a chocolate lava cake!  (No dessert here either...the bread and brie are way too filling!)
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Joined: April 1st, 2011, 11:07 pm

July 15th, 2017, 5:19 pm #3880

Karly wrote:
One year after Nice...the French are celebrating Bastille Day while mourning the dead.  I have a special bond with France for many reasons and have always celebrated with them.  I wasn't sure how I would feel this year but I am taking my cue from them.

So...crusty French bread,  baked brie and a nice chardonnay in honor of Bastille Day.
Tonight is the night the proletariat bends to the bourgeoisie and someone is about to claim my proletariat parking spot because Main Street closed to traffic.

This is a Brel song written in 1955 when the French were at war in Algiers. Even though I don't understand much French, however Jacque Brel centers me, he's my home button.

This video was posted one week after the 2016 terror in Nice. Wow modern politics shown over Brel's voice!

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