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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
    Hold my beer . . .

    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!
    Hold my beer . . .

    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!
    Hold my beer . . .

    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!
    Hold my beer . . .

    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.
    Hold my beer . . .

    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.
  • Post #1125 - November 22nd, 2019, 6:28 am
    Post #1125 - November 22nd, 2019, 6:28 am Post #1125 - November 22nd, 2019, 6:28 am
    did this all belly porchetta last weekend and lunched like a king all week

    Image
  • Post #1126 - November 22nd, 2019, 7:25 am
    Post #1126 - November 22nd, 2019, 7:25 am Post #1126 - November 22nd, 2019, 7:25 am
    632187B7-7203-4E36-B91F-7E2A3292EC60.jpeg


    Last Saturday my siblings and I had lunch at Tacos El Norte in Highwood and they were in hysterics as I read the long list of ingredients that I was going to try to get at Mitsuwa to make okonomiyaki ( they are not adventurous cookers ). I had never been to Mitsuwa and it was amazing. Extremely crowded and a wonder of ingredients I had never seen. Many of the items I purchased had no English on the packaging, but Mitsuwa has English on the label with the price, so I was able to find everything I needed.

    I have never eaten this before, so have nothing to compare it to. We thought it was excellent.
  • Post #1127 - November 22nd, 2019, 7:47 am
    Post #1127 - November 22nd, 2019, 7:47 am Post #1127 - November 22nd, 2019, 7:47 am
    AlekH wrote:did this all belly porchetta last weekend and lunched like a king all week
    Wow, just wow!

    lougord99 wrote:I read the long list of ingredients that I was going to try to get at Mitsuwa to make okonomiyaki
    Looks delicious and, I agree, Mitsuwa a wonderland!
    Hold my beer . . .

    Low & Slow
  • Post #1128 - November 25th, 2019, 8:43 pm
    Post #1128 - November 25th, 2019, 8:43 pm Post #1128 - November 25th, 2019, 8:43 pm
    In the mood for a club sandwich for dinner. #homecooking

    ClubSanwichP5.jpg Club Sandwich
    Hold my beer . . .

    Low & Slow
  • Post #1129 - February 24th, 2020, 2:27 pm
    Post #1129 - February 24th, 2020, 2:27 pm Post #1129 - February 24th, 2020, 2:27 pm
    been lacking inspiration lately; tonight will be an old favorite: orecchiette with a simple sautéed fennel-onion-chicken stock sauce, then tossed with roasted cherry tomatoes, roasted broccoli, bocconcini, marinated artichokes, and sliced grilled italian sausage.

    who is making something good i should do tomorrow?
  • Post #1130 - February 24th, 2020, 2:37 pm
    Post #1130 - February 24th, 2020, 2:37 pm Post #1130 - February 24th, 2020, 2:37 pm
    Had to do it quick before I leave for work, and I can whip this up in 20 minutes. One-skillet kielbasa with cabbage, onions & carrots. If I do it right, the cabbage on the bottom gets browned but it doesn't burn. I'm usually partial to Johnsonville kielbasa but they were out that so I used Slotkowski. We'll see...
  • Post #1131 - February 25th, 2020, 1:38 pm
    Post #1131 - February 25th, 2020, 1:38 pm Post #1131 - February 25th, 2020, 1:38 pm
    Annak, I was going to try instant pot coconut tandoori chicken : https://pinchofyum.com/instant-pot-coco ... ri-chicken
    Your fennel-onion-chicken stock sauce has me intrigued. Is this a recipe? Can you describe how you make the sauce? I have yet to cook with fennel, but I think I would enjoy.
    janeyb

    annak wrote:been lacking inspiration lately; tonight will be an old favorite: orecchiette with a simple sautéed fennel-onion-chicken stock sauce, then tossed with roasted cherry tomatoes, roasted broccoli, bocconcini, marinated artichokes, and sliced grilled italian sausage.

    who is making something good i should do tomorrow?
  • Post #1132 - February 25th, 2020, 6:12 pm
    Post #1132 - February 25th, 2020, 6:12 pm Post #1132 - February 25th, 2020, 6:12 pm
    for the fennel sauce: dice a medium/large fennel bulb and a medium/large onion. sautée together with olive oil in a large skillet until very soft and translucent but not really browning. add a around 3 tbsp butter and a sprinkle of around 1/4 cup flour; cook the flour, stirring; then whisk in 2 cups of chicken stock. season with salt and fresh pepper. finish the pasta in the skillet, swirling around to bind the sauce with pasta starch. can also enrich with a little cream.

    i use this as a neutral kind of base sauce for pasta with flavorful components like the one described above (artichoke, tomato, sausage, etc), or when i'm stretching leftovers like roast chicken and roast carrots into another simple meal.
  • Post #1133 - July 6th, 2020, 3:59 pm
    Post #1133 - July 6th, 2020, 3:59 pm Post #1133 - July 6th, 2020, 3:59 pm
    I don't feel like I am Coronavirous cooking anymore. If mods want to move this - that's fine.

    We just did not have any energy for cooking today. This hot weather is getting me down. Making tuna salad tonight - no point to a picture, it's tuna salad: https://www.seriouseats.com/recipes/201 ... ecipe.html
  • Post #1134 - July 7th, 2020, 12:05 am
    Post #1134 - July 7th, 2020, 12:05 am Post #1134 - July 7th, 2020, 12:05 am
    lougord99 wrote:I don't feel like I am Coronavirous cooking anymore. If mods want to move this - that's fine.

    We just did not have any energy for cooking today. This hot weather is getting me down. Making tuna salad tonight - no point to a picture, it's tuna salad: https://www.seriouseats.com/recipes/201 ... ecipe.html


    Eerie...just seeing this post now but we were same (energy sapped by the weather and general blahs) and same (tuna salad for dinner)!

    Did tart it up with some finely chopped mustard greens from the garden, along with green onion, celery leaves, shallot & salt and pot herb mixes, both from Spice House, lemon juice and the G Wiv recommended Blue Plate Mayo, served on delicious baguettes from Old World Market in Valpo.

    Hit the spot!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #1135 - July 18th, 2020, 6:07 pm
    Post #1135 - July 18th, 2020, 6:07 pm Post #1135 - July 18th, 2020, 6:07 pm
    Image

    Asian tuna salad topped with dressing and peanuts on top of rice.

    https://hot-thai-kitchen.com/thai-tuna-salad/
  • Post #1136 - August 31st, 2020, 9:52 pm
    Post #1136 - August 31st, 2020, 9:52 pm Post #1136 - August 31st, 2020, 9:52 pm
    Hi,

    For a meal later this week, I began fermenting two pounds of beets. I probably spent a dollar for the beets. This will be a beet broth often served with tiny mushroom dumplings for special dinners in Poland. I have fermented kraut and pickles, but never beets for a soup.

    I went to the grocery store on Sunday for whipped cream only. It never ends with just one item, does it? I bought two heads of cauliflower (I already had one at home), a gallon of milk, eggs, a Kringle, large beets (I already had almost two pounds at home) and Polar soda. I should have sent someone else to the store.

    Tonight's dinner was really focused on freeing up space in the fridge: roasted two heads of cauliflower and a large beet. Beets are likely for dinner tomorrow, but as a soup with lots of buttermilk and sour cream.

    Sometimes you eat to live and sometimes you eat just to make the fresh vegetable inventory more manageable.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1137 - September 1st, 2020, 4:10 pm
    Post #1137 - September 1st, 2020, 4:10 pm Post #1137 - September 1st, 2020, 4:10 pm
    mhill95149 wrote:Image

    Peach and blueberry tart for my visiting niece.

    main course will be a big a$$ NY strip oven roasted and finished on the grill

    Interesting, usually most people either grill it outside or in a cast iron grill pan on the burner then finish off in the oven. How does your way work out and what doneness are you looking for?
  • Post #1138 - September 1st, 2020, 8:47 pm
    Post #1138 - September 1st, 2020, 8:47 pm Post #1138 - September 1st, 2020, 8:47 pm
    Had made plans to have some family over
    for a Socially Distanced-New-Secret-Garden
    meal- al Fresco this Sunday.
    Somehow- I started thinking of Indian Food- which quickly morphed
    into Burmese....and 2 Salads popped out from my Recipe-Data-base....
    ImageBurmese Punchy-Crunchy Ginger Salad I made last night took a looooonnng time to get all my components lined up to go! by R. Kramer, on Flickr
    Peanut Sauce App/served with Shrimp Crackers and Jicama Sticks started us off-
    ImageThai Peanut Sauce by R. Kramer, on Flickr
    a Punchy Crunchy Ginger Salad...
    ImageBurmese Punchy-Crunchy-Ginger Salad I made last Sunday by R. Kramer, on Flickr
    and- a Burmese Chicken Salad...made with Pete's Fresh Market -a1/2-a-Rotisserie Chicken (deboned)
    ImageBURMESE Chicken Salad (Kyet thar thoke) I made last Sunday by R. Kramer, on Flickr
    Both Salads and The Appetizer's were well received.....
    The Toasted Pumpkin Seeds in the 1st Salad- gave a bit too much
    of-a-"Crunchy-Contrast" for my set of Bi-Cuspids....
    but the flavors were very savory and bright.
    So much more from my BURMA cookbook to work through.
  • Post #1139 - September 1st, 2020, 10:06 pm
    Post #1139 - September 1st, 2020, 10:06 pm Post #1139 - September 1st, 2020, 10:06 pm
    AFter looking at your pictures, I just checked out Burma by Naomi Duguid via Hoopla.

    Thank you!

    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #1140 - September 2nd, 2020, 7:26 am
    Post #1140 - September 2nd, 2020, 7:26 am Post #1140 - September 2nd, 2020, 7:26 am
    After looking at your pictures, I just checked out Burma by Naomi Duguid

    I find it an extremely well-researched and quite thorough a book,
    and I'm glad, Cathy2, that you looked it up, too!
    Burma, (a Country I've never visited)
    is steeped in so much History, and Culinarily
    is in someways a synthesis of its neighbors-Eastern India and Thailand- many of the same ingredients and techniques from both Nations.

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