That's what's great about pizza, you can reheat it days later and it's nearly as good as fresh.I hear you.
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What is/was for dinner?
- Thread starter Gutwrench
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That is delicious. Anyone who hasn't tried Vietnamese hoagies (Banh Mi) is really missing out on a delicious treat. I sometimes get them from a local restaurant but I also have a Cambodian neighbor who insists I eat her home cooked meals instead. Very healthy and delicious food. I'm from NJ so when I first heard about Banh Mi, I was skeptical. I mean, hey yo, I'm from Jersey, we know hoagies. I was pleasantly surprised. My neighbors say I'm cultured now. 😉Lemongrass chicken Banh Mi sandwich with some extra concentrated pho broth to dunk it in.
The lobster season is supposed to be fantastic around the norwegien coast this year, after being fished almost to extinction, because of many years of regulation, the sea is crawling with them. Also means they're half price of normal. I'm a bit reluctant, though. I don't know anything about lobster or preparing it. Maybe easiest to make a cream lobster salad or something, but I'd lose the impressiveness that it has as a main dish.
That looks absolutely mouth-watering; I love a good banh-mi.Lemongrass chicken Banh Mi sandwich with some extra concentrated pho broth to dunk it in.
My local grocer is now making their own “pizza cheese”; made-in-store whole milk mozz pressed so it was low-moisture (the Polly-O brand most pizza makers use isn’t available in Utah). I got burned out on pizza ~twelve years ago (long story) but this cheese had me intrigued, so I bought some along with Boar's Head pepperoni, and made some pies:
This new mozz melted and browned beautifully before it leeched out the "orange grease", and tasted pretty good. I'll be adding pizzas to my rotation again, just not go overboard like I did before.
This new mozz melted and browned beautifully before it leeched out the "orange grease", and tasted pretty good. I'll be adding pizzas to my rotation again, just not go overboard like I did before.
Meatballs and rigatoni,with a shaved fennel salad
Looks absolutely delicious, especially, 1): The sauce that the meat balls were cooked in (and are served in), and, 2): That wonderful looking salad dressing (I assume olive oil, lemon juice or white wine/sherry vinegar, perhaps mustard, and a little honey or sugar).Meatballs and rigatoni,with a shaved fennel salad
In my experience, oranges, that is, orange slices - especially slices of blood oranges, which should be coming into season fairly soon - go exceptionally well with shaved fennel.
Very insightful on the dressing.
It consisted of lemon juice, and the zest of the lemon, honey, Dijon mustard, and lots of microplaned parmesan cheese.
I have been getting better with my red sauce. This one was cooked with the fond from searing the meatballs, and then slowly simmered for 6 hours. I have been finding that cooking the red sauce low, and slow adds a lot of complexity to the flavor.
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Had to look those up, sounds good. What filling, if any, did you have?
Mmmmm... that orange grease is like liquid gold, isn't it? You could bottle it and sell it.
(Homemade) Pasta Carbonara:
This comprised: Egg yolks (organic, free range eggs), plus one full egg, diced, sautéed, guanciale (far better than pancetta, to my mind), finely grated (by me) Pecorino Romano, (which was stirred into the already lightly whisked egg mix), generous quantities of freshly ground black pepper, a few ladles of that wonderfully starchy pasta cooking broth, and, of course, pasta.
Bacon, egg, cheese, pasta, - all in one glorious dish of rib-sticking comfort food, (what is there not to like?) - and which is just perfect for this time of year.
This comprised: Egg yolks (organic, free range eggs), plus one full egg, diced, sautéed, guanciale (far better than pancetta, to my mind), finely grated (by me) Pecorino Romano, (which was stirred into the already lightly whisked egg mix), generous quantities of freshly ground black pepper, a few ladles of that wonderfully starchy pasta cooking broth, and, of course, pasta.
Bacon, egg, cheese, pasta, - all in one glorious dish of rib-sticking comfort food, (what is there not to like?) - and which is just perfect for this time of year.
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That is Mrs. M's favorite dish.
Though getting guanciale (or even pancetta) is actually not that easy here in Norway (unless you want to pay a fortune), so I normally use more or less regular bacon.
An excellent dish to have as one's favourite dish.That is Mrs. M's favorite dish.
Though getting guanciale (or even pancetta) is actually not that easy here in Norway (unless you want to pay a fortune), so I normally use more or less regular bacon.
I can well imagine why she likes it so much.
Actually, it used to terrify me - I had this bizarre idea that it was difficult to prepare (it's not) - but, during Covid, I mastered it (somewhat, to my surprise); all it requires is thought, planning, a bit of concentration, and the appropriate ingredients. Now, it is one of the pasta dishes that I prepare most frequently, at least once a month.
I will occasionally commit the culinary heresy of adding a dessertspoon, or tablespoon, of double cream when I add in the ladles of starchy pasta cooking liquid.
Re guanciale, it is not easy to come by here - I buy it from the cheesemonger's cheese shop, where they usually (but, not always) have it in stock.
Granted, it is not cheap, but, to my mind, it is better than pancetta - in fact, not only do I use it for recipes that call for guanciale (pasta carbonara, pasta all'amatriciana) but I have come to substitute it for pancetta in recipes where pancetta tends to be used, as I prefer it.
Its other saving grace is that it keeps extraordinarily well for ages in the fridge once opened.
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Had to empty my vegetable drawer to make room for fresh veggies. Chicken and veggie stir fry on a bed of steamed jasmine rice (not pictured). I used boneless chicken thighs marinated in Sambal Oelek chili paste and rice vinegar. Then I make a sweet and spicy Gochujang and honey sauce for the finish.
Veggies: Chayote, broccoli crowns, celery, carrots, mushrooms, fresh garlic and fresh ginger.
Then a handful of California Medjool dates for dessert.
Veggies: Chayote, broccoli crowns, celery, carrots, mushrooms, fresh garlic and fresh ginger.
Then a handful of California Medjool dates for dessert.
Fresh caught ahi tuna poke, and local shrimp in herbed butter.
A tweaked take on Dublin Coddle comprised dinner chez moi this evening.
Dublin Coddle is an old - deceptively simple yet extraordinarily tasty - dish whereby - at least, according to the old, classic, version, bacon rashers (preferably streaky, rather than 'back' rashers), and sausages are cooked in a casserole dish, or pot, with onions and potatoes, with stock, or water, supplying the necessary cooking broth.
Some purists have questioned the appearance of carrots in the dish, as apparently, historically, they were not used until the end of the 19th century; in any case, while my childhood in Ye Ancient British Isles may have lacked cosmopolitan culinary delights such as guanciale, one cannot deny that onions, carrots and potatoes were very much a part of it, and therefore, I will regard carrots as a core ingredient, rather than an optional extra.
The tweaking took the form of some sautéing of key ingredients before setting the dish (and the world) to rights on the stove top, in a very large copper pan, bubbling and simmering away in its tasty broth, as well as adding both diced sautéed guanciale to the diced sautéed bacon rashers, along with six fine, fat, cloves of diced and sliced garlic to the finely diced sautéed carrot and onion mixture, neither being considered a likely addition to the original recipe over a century or so ago.
Now, I did consult several YouTube videos on how to prepare this dish, (this is the sort of area where the online world excels), and found opinions somewhat divided. Some forewent any sort of sautéing, others confined the sauté stage to the sausages, and bacon, while still others thought to sauté sausages, bacon, and onions, before adding the stock and letting the dish putter away on the stove.
In any case, herewith my tweaked version of Dublin Coddle (a wonderful dish for this time of year, full of porky goodness and a soothing, warming, tasty, rib-sticking dish): A few bacon rashers were roughly chopped, and then, sautéed in olive oil; they were removed when almost crisp and nicely browned, (a slotted spoon the means of transport) to a large copper pan (Le Mauviel, French, which I have had for around a decade); next, some sausages - also chopped roughly - received the same treatment. Here, the idea was to brown the sausages lightly, and not cook them - they will be spending the best part of the next 40 minutes or so in a dish covered by stock, and that is where they will finish cooking.
Once the browned sausages had joined the sautéed bacon rashers, I put some diced guanciale into the sauté pan, and let it crisp nicely. I do not know of a dish where bacon lardons, or pancetta, are called for where the use of guanciale does not improve matters considerably.
The guanciale, in its turn is removed (by slotted spoon) to the waiting copper pan, joining the bacon rashers and already browned sausages.
At this stage, I added the diced carrots to the sauté pan, let them cook a little, and then added them to the other waiting ingredients.
The sauté pan next played host to diced onions (which were allowed to soften, and caramalise a little) whereupon six fine, fat, cloves of sliced and diced garlic joined them. This lot were then transferred to the copper pan, in fact, the entire contents of the sauté pan (stainless steel, courtesy of Lagostina, Italian, which I have had for a quarter of a century), were emptied into the large copper pan, I which seasoned with black pepper (salt wasn't really necessary, there was more than enough bacon, and glorious bacon and guanciale fat already in the copper pan).
Stock - chicken stock, in fact, and more to the point, hot chicken stock - was the next ingredient to be added to the copper pan, and this was followed by some very thinly sliced potatoes, which - when placed in the copper pan on top of all of the other ingredients - were almost, but not quite, submerged. The potatoes were seasoned with sea salt and freshly ground black pepper.
This was when the large copper pan was reunited with its lid, and set on the stove, at a steady simmer, for as long as it took the potatoes to cook (40-50 minutes, as they had been thinly sliced).
Bowls, rather than plates, work best when serving this meal, a ladle (plus, a large slotted spoon) the means of transport; adding some finely chopped fresh parsley to the dish (and the individual bowls, when served) both looks well, and adds a nice flavour.
This was incredibly tasty.
Raspberries and cream comprised dessert.
Dublin Coddle is an old - deceptively simple yet extraordinarily tasty - dish whereby - at least, according to the old, classic, version, bacon rashers (preferably streaky, rather than 'back' rashers), and sausages are cooked in a casserole dish, or pot, with onions and potatoes, with stock, or water, supplying the necessary cooking broth.
Some purists have questioned the appearance of carrots in the dish, as apparently, historically, they were not used until the end of the 19th century; in any case, while my childhood in Ye Ancient British Isles may have lacked cosmopolitan culinary delights such as guanciale, one cannot deny that onions, carrots and potatoes were very much a part of it, and therefore, I will regard carrots as a core ingredient, rather than an optional extra.
The tweaking took the form of some sautéing of key ingredients before setting the dish (and the world) to rights on the stove top, in a very large copper pan, bubbling and simmering away in its tasty broth, as well as adding both diced sautéed guanciale to the diced sautéed bacon rashers, along with six fine, fat, cloves of diced and sliced garlic to the finely diced sautéed carrot and onion mixture, neither being considered a likely addition to the original recipe over a century or so ago.
Now, I did consult several YouTube videos on how to prepare this dish, (this is the sort of area where the online world excels), and found opinions somewhat divided. Some forewent any sort of sautéing, others confined the sauté stage to the sausages, and bacon, while still others thought to sauté sausages, bacon, and onions, before adding the stock and letting the dish putter away on the stove.
In any case, herewith my tweaked version of Dublin Coddle (a wonderful dish for this time of year, full of porky goodness and a soothing, warming, tasty, rib-sticking dish): A few bacon rashers were roughly chopped, and then, sautéed in olive oil; they were removed when almost crisp and nicely browned, (a slotted spoon the means of transport) to a large copper pan (Le Mauviel, French, which I have had for around a decade); next, some sausages - also chopped roughly - received the same treatment. Here, the idea was to brown the sausages lightly, and not cook them - they will be spending the best part of the next 40 minutes or so in a dish covered by stock, and that is where they will finish cooking.
Once the browned sausages had joined the sautéed bacon rashers, I put some diced guanciale into the sauté pan, and let it crisp nicely. I do not know of a dish where bacon lardons, or pancetta, are called for where the use of guanciale does not improve matters considerably.
The guanciale, in its turn is removed (by slotted spoon) to the waiting copper pan, joining the bacon rashers and already browned sausages.
At this stage, I added the diced carrots to the sauté pan, let them cook a little, and then added them to the other waiting ingredients.
The sauté pan next played host to diced onions (which were allowed to soften, and caramalise a little) whereupon six fine, fat, cloves of sliced and diced garlic joined them. This lot were then transferred to the copper pan, in fact, the entire contents of the sauté pan (stainless steel, courtesy of Lagostina, Italian, which I have had for a quarter of a century), were emptied into the large copper pan, I which seasoned with black pepper (salt wasn't really necessary, there was more than enough bacon, and glorious bacon and guanciale fat already in the copper pan).
Stock - chicken stock, in fact, and more to the point, hot chicken stock - was the next ingredient to be added to the copper pan, and this was followed by some very thinly sliced potatoes, which - when placed in the copper pan on top of all of the other ingredients - were almost, but not quite, submerged. The potatoes were seasoned with sea salt and freshly ground black pepper.
This was when the large copper pan was reunited with its lid, and set on the stove, at a steady simmer, for as long as it took the potatoes to cook (40-50 minutes, as they had been thinly sliced).
Bowls, rather than plates, work best when serving this meal, a ladle (plus, a large slotted spoon) the means of transport; adding some finely chopped fresh parsley to the dish (and the individual bowls, when served) both looks well, and adds a nice flavour.
This was incredibly tasty.
Raspberries and cream comprised dessert.
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Pork chops with sauteed apples, and root vegetable polenta.
You have got quite a workshop / laboratory setup. Based on the looks of the end result, it does an excellent job.Pork chops with sauteed apples, and root vegetable polenta.
Renamed for the menu.Flamethrower Pork chops with sauteed apples, and root vegetable polenta.
Italian chicken sausage with gnocchi, sweet onion and spinach in a mild spicy red cream sauce.
Thai coconut soup (Tom Kha)
Pad Thai noodles
Air fried Spring rolls.
Pad Thai noodles
Air fried Spring rolls.
Yum.Thai coconut soup (Tom Kha)
Pad Thai noodles
Air fried Spring rolls.
Wonderful.
I could devour that entire glorious selection for there isn't an Asian cuisine that I dislike.