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What are you making for dinner tonite?

What are you making for dinner tonite?
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  • Post #1111 - January 3rd, 2019, 2:44 pm
    Post #1111 - January 3rd, 2019, 2:44 pm Post #1111 - January 3rd, 2019, 2:44 pm
    So as part of a New Year's intent to eat more slowly and mindfully, soups from the new issue of Food and Wine looked like a good idea. This recipe was adapted from the January 2019 issue also available online, and it's a keeper.

    Smoky Brisket Noodle Soup
    Two large dinner servings, or four appetizers

    1/2 lb brisket*, chopped
    1 Tbs pimenton (smoked paprika)*
    4 Tbs onion, diced 1/4"
    4 Tbs parsnip, diced 1/4"**
    4 Tbs carrot, diced 1/4"
    1 small clove garlic, minced
    1 Tbs tomato paste
    2 Tbs sweet red wine ***
    1 quart duck stock ****
    1 bay leaf
    1 sprig fresh thyme
    1/2 C frozen lima beans*****
    1/2 C frozen corn
    salt and pepper to taste
    3 oz medium egg noodles, cooked (weight pre-cooked)

    * Was supposed to be smoked brisket, but I didn't realize I pulled a package of braised brisket out of the freezer until after it was thawed. Curse of a well-stocked larder. Probably can skip the pimenton if you have smoked brisket -- I added it to get the smoke back -- but the bright red pepper flavor is good too.
    ** Recipe called for celery, I didn't have celery.
    *** Recipe called for ruby port. I had leftover Manischevitz.
    **** Recipe called for chicken, this I had in homemade in the freezer
    ***** Recipe called for frozen okra slices and field peas too, I simplified.

    Heat a pot medium-high, add a little skimmed duck fat from the stock, brown the meat a little (probably not needed, the meat had a lot of fat. the recipe used a tbs of butter)

    Add the onion, parsnip and carrot and sautee until a little softened, about 5 minutes. Add tomato paste and pimenton, and stir a couple minutes to turn everything red-brown.

    Add wine and scrape any browned bits off the bottom. Add stock, bay and thyme. BTBRTS 30 minutes.

    Add vegetables, simmer another 40 minutes. Taste for seasonings, add noodles and serve.

    Rich, thick, almost a stew. Lots of flavor and texture.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #1112 - January 6th, 2019, 3:17 pm
    Post #1112 - January 6th, 2019, 3:17 pm Post #1112 - January 6th, 2019, 3:17 pm
    Roast pork, mashed potatoes, yellow wax beans.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #1113 - January 22nd, 2019, 9:13 am
    Post #1113 - January 22nd, 2019, 9:13 am Post #1113 - January 22nd, 2019, 9:13 am
    Did this jaeger schnitzel, it was good

    Image
  • Post #1114 - March 25th, 2019, 1:46 am
    Post #1114 - March 25th, 2019, 1:46 am Post #1114 - March 25th, 2019, 1:46 am
    One of my favorite salads. Used Romano, Reggiano Parmesan preferred, but I was out. #homecooking
    AWP1.jpg Fennel and Mushroom Salad, Alice Waters


    Alice Waters Fennel and Mushroom Salad

    Layer of mandoline sliced fresh fennel
    light drizzle of olive oil, salt/pepper, squeeze of lemon
    Layer of mandoline sliced white mushroom
    light drizzle of olive oil, salt/pepper, squeeze of lemon
    Curls of Parmigiano Reggiano, vegetable peeler works well
    very light drizzle of olive oil, salt/pepper, squeeze of lemon

    Fennel fronds for garnish optional
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1115 - May 21st, 2019, 6:23 am
    Post #1115 - May 21st, 2019, 6:23 am Post #1115 - May 21st, 2019, 6:23 am
    turned some leftover jerk chicken from sunday into jerk tacos last night, ended up eating 4

    Image
  • Post #1116 - May 24th, 2019, 6:39 pm
    Post #1116 - May 24th, 2019, 6:39 pm Post #1116 - May 24th, 2019, 6:39 pm
    I made, of all things, linguini carbonara with a hunk of guanciale I needed to use up and lot of pecorino.

    I know, pasta, and it's almost JUNE. Oh well, I added a handful of baby spinach to the bottom of the dish to make the health gods happy. I maybe shouldn't have. The dogs were thrilled to lick the pan.

    Glugged it down with a cheap Tempranillo from Trader Joes. Happy Friday, everyone!
  • Post #1117 - May 24th, 2019, 8:04 pm
    Post #1117 - May 24th, 2019, 8:04 pm Post #1117 - May 24th, 2019, 8:04 pm
    we made a first corn of the season pasta (corn "pesto", basil, chives, sungolds, bacon) with seared shrimp on top for a shrimp-n-grits effect.
  • Post #1118 - June 19th, 2019, 7:19 pm
    Post #1118 - June 19th, 2019, 7:19 pm Post #1118 - June 19th, 2019, 7:19 pm
    Kagayaki new crop rice & Japchae potstickers from Hmart. Rice recommended by the always informed deesher.
    JapchaePotstickersDougRiceP1.JPG Kagayaki new crop rice & Japchae potstickers

    Kagayaki rice and potstickers, count me a fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1119 - June 20th, 2019, 1:39 pm
    Post #1119 - June 20th, 2019, 1:39 pm Post #1119 - June 20th, 2019, 1:39 pm
    A neighbor has a craving for some Indian food, so I am making us a vegetable curry from a Cooks Illustrated recipe that I have used several times. (If the CI paywall blocks you: it's basically a sauteed onions/garlic/ginger/curry spices/chickpeas/green peas/cauliflower/diced tomotoes/diced red potatoes/serrano/coconut milk combo). This recipe is one of only two ways I like to eat cauliflower, the other being raw with a ranch dip mix. You could also add lamb or dark-meat chicken to this, but I usually go straight veg. Depending on whether and how long you toast some whole spices before adding the rest of the ingredients, it leaves a lingering curry aroma in the house for several days---in a good way.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #1120 - June 20th, 2019, 7:30 pm
    Post #1120 - June 20th, 2019, 7:30 pm Post #1120 - June 20th, 2019, 7:30 pm
    Leeks in vinaigrette, flank steak w/Chimichurri, red potato w/parsley-butter = dinner with the bride. #lowslowbbq #countmeafan #homecooking
    LeekChiP1.jpg Leeks in vinaigrette

    LeekChiP2.jpg Flank steak w/Chimichurri

    LeekChiP3.jpg Dinner


    Dinner, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1121 - October 13th, 2019, 7:18 pm
    Post #1121 - October 13th, 2019, 7:18 pm Post #1121 - October 13th, 2019, 7:18 pm
    Tasty little Sirloin Tip Roast, aka string roast, = dinner.

    StringRoast3.jpg Sirloin Tip Roast


    Dinner, count me a Fan!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1122 - October 13th, 2019, 7:50 pm
    Post #1122 - October 13th, 2019, 7:50 pm Post #1122 - October 13th, 2019, 7:50 pm
    If you don't mind me asking, what do you glaze the squash with? Looks darker than just butter. Some maple syrup?
    "I live on good soup, not on fine words." -Moliere
  • Post #1123 - October 14th, 2019, 12:15 am
    Post #1123 - October 14th, 2019, 12:15 am Post #1123 - October 14th, 2019, 12:15 am
    bw77 wrote:If you don't mind me asking, what do you glaze the squash with? Looks darker than just butter. Some maple syrup?
    Salt, pepper and very light drizzle of olive oil to 90% done. Butter, brown sugar and bit of guajillo to finish. Also made spaghetti squash, no picture, same but no brown sugar. Oven for both types of squash and string roast.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #1124 - October 14th, 2019, 10:42 am
    Post #1124 - October 14th, 2019, 10:42 am Post #1124 - October 14th, 2019, 10:42 am
    we are making a thing we call "school lunch": Parmesan chicken thighs from the Gourmet cookbook (boneless, marinated in dijon and breaded in butter-moistened mix of parm and blitzed english muffins; baked at high heat); blanched broccoli; tater tots; clementines. It all cooks fast for a monday night and amuses us.

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