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What is/was for dinner?
- Thread starter Gutwrench
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Easter generally seems to call for some sort of dish with lamb.
This is an area where Greek recipes work very well, as lamb appears frequently in Greek cuisine and Greek recipes.
This is an area where Greek recipes work very well, as lamb appears frequently in Greek cuisine and Greek recipes.
Profiteroles but not enough chocolate.
They look lovely (insufficient chocolate at Easter does seem a crime against culinary traditions), but my own personal preference tends to lie with those wonderful French fruit tarts, (adorned with apples, pears, apricots, strawberries, raspberries in generous quantities), or an elegant tarte tatin, which leave me helpless with greedy desire.
This evening's repast took the form of a homemade interpretation on the idea of Singapore noodles; rather tasty.
Enjoyed a homemade Pasta Carbonara yesterday: Guanciale, grated (by me) Pecorino Romano and Parmigiano Reggiano, a few egg yolks (organic, free range), pasta cooking broth, pasta, and a very generous hand with freshly ground black pepper.
Pasta All'Amatriciana was served for dinner this evening.
This is another Roman classic, although I did add (heresy) - actually, started the dish with, a small, finely diced onion, and four small cloves of very finely diced garlic, both of which were sautéed, until soft and translucent, in extra virgin olive oil.
The non-heretical dish comprised of diced guanciale, (in generous quantities), a small glass of white wine (to deglaze the pan), the addition of a tin of glorious San Marzano tomatoes (I mashed them with a fork, and added sea salt, freshly ground black pepper, and half a teaspoon of sugar to the tomatoes before adding them to the pan).
This lot simmered for the best part of an hour, after which pasta (and a few ladles of that glorious pasta cooking broth) were added.
Grated Pecorino Romano (although, I am not so sure that it is always entirely necessary) and a small green salad (anointed with my own homemade French dressing) accompanied the dish when it was finally served.
This is another Roman classic, although I did add (heresy) - actually, started the dish with, a small, finely diced onion, and four small cloves of very finely diced garlic, both of which were sautéed, until soft and translucent, in extra virgin olive oil.
The non-heretical dish comprised of diced guanciale, (in generous quantities), a small glass of white wine (to deglaze the pan), the addition of a tin of glorious San Marzano tomatoes (I mashed them with a fork, and added sea salt, freshly ground black pepper, and half a teaspoon of sugar to the tomatoes before adding them to the pan).
This lot simmered for the best part of an hour, after which pasta (and a few ladles of that glorious pasta cooking broth) were added.
Grated Pecorino Romano (although, I am not so sure that it is always entirely necessary) and a small green salad (anointed with my own homemade French dressing) accompanied the dish when it was finally served.
On Thursday, I greatly enjoyed a late lunch (well, a rather early dinner) with two friends from the music world - who appeared for a short visit - in an excellent French restaurant, where we had a terrific chat.
This repast had been endlessly postponed on a few occasions over the past year or so, hence, I was delighted to catch up with the pair of them.
In any case, we had a delicious dinner, - it was almost a cliché of classic French bistro cuisine - on a characteristically tiny menu - something that is always a very good sign: Anyway, I dined on fillet steak, cooked rare - which is my preference, - served with a cracked pepper sauce, (which came in a gorgeous tiny copper saucepan), potatoes dauphinoise, and ratatouille.
Divine.
Dessert was crème brûlée, a favourite treat, but one in which I seldom indulge - and the repast was washed down with a few glasses of good French wine and a bottle or two of sparkling mineral water.
This repast had been endlessly postponed on a few occasions over the past year or so, hence, I was delighted to catch up with the pair of them.
In any case, we had a delicious dinner, - it was almost a cliché of classic French bistro cuisine - on a characteristically tiny menu - something that is always a very good sign: Anyway, I dined on fillet steak, cooked rare - which is my preference, - served with a cracked pepper sauce, (which came in a gorgeous tiny copper saucepan), potatoes dauphinoise, and ratatouille.
Divine.
Dessert was crème brûlée, a favourite treat, but one in which I seldom indulge - and the repast was washed down with a few glasses of good French wine and a bottle or two of sparkling mineral water.
Pasta - with peas and bacon - comprised dinner this evening: This is an old - deceptively simple, yet very tasty, dish.
The ingredients were peas (lots; I used frozen peas which I defrosted), pasta, diced bacon (actually, I used guanciale, which I sliced and diced myself), a finely diced onion, a few cloves of very finely diced garlic, a small glass of white wine, (plus several ladles of that glorious pasta cooking broth), plenty of freshly ground black pepper, a little olive oil, a generous hand with butter, and a very generous quantity of freshly grated (by me) Parmigiano Reggiano.
The ingredients were peas (lots; I used frozen peas which I defrosted), pasta, diced bacon (actually, I used guanciale, which I sliced and diced myself), a finely diced onion, a few cloves of very finely diced garlic, a small glass of white wine, (plus several ladles of that glorious pasta cooking broth), plenty of freshly ground black pepper, a little olive oil, a generous hand with butter, and a very generous quantity of freshly grated (by me) Parmigiano Reggiano.
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Stir-fried shrimp with Sichuan Hot Bean Paste and 4 peppers. I've finally got the timing/temp/process down to use fresh noodles in my CI wok without them sticking, yay!
Yesterday evening I poached a few chicken thighs (organic, free range, skin and bone attached) in stock, and served them with mashed (organic) potatoes (the kind you get in restaurants, when they come with industrial quantities of butter - delicious - plus sea salt, freshly ground black pepper, and finely chopped French onions), homemade aioli (garlic mayo, with three ingredients, (organic, free range) egg yolks, several cloves of minced garlic, and lots of extra virgin olive oil, which I drizzled - very slowly - and whisked - with a hand whisk - until it had emulsified into a quivering, wobbling, buttercup yellow bowl of divine goodness) and a green salad.
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Hahaha, that is the best. I want to do it too of course, yum.
Made some grilled pasta salad for dinner. Gigi Ricci, onion, zuchs, bell pepper grilled, cows milk feta, spg and homemade balsamic dressing.
Haha, oh my gosh. Grilled pasta salad.
… not one rub. Y’all are so gracious.
Tonight’s dinner. Pulled pork sandies coleslaw and yesterday’s *laf* grilled (vegetable) salad.
… not one rub. Y’all are so gracious.
Tonight’s dinner. Pulled pork sandies coleslaw and yesterday’s *laf* grilled (vegetable) salad.
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Tonight's dinner is homemade ragu, prepared with minced (ground) pork, (rather than beef), and diced guanciale.
This dish started with the classic soffritto - (very finely diced carrot, celery, and onion, along with six, fine, fat cloves of finely minced garlic), which was/were sautéed in olive oil until soft and translucent, an action that always takes considerably longer than the endlessly repeated "five minutes" that mendacious cookery books (and online chefs) tend to suggest.
Next, I added finely diced guanciale - there isn't a dish that calls for bacon of any description that cannot be improved, or enhanced, by the addition of guanciale - and allowed that to soften, and the glorious fat to render.
The pork mince was the next ingredient to join the others, where it was stirred briskly, and was browned and broken down and mixed, married, and melded with the other ingredients.
Once that had been achieved (and no, this, too, takes somewhat longer than "five minutes"), a small glass of white wine (red can also be used, if preferred, or, to hand) was added to the mix, and stirred through, deglazing the pan and allowing the various flavours to infuse.
I had already opened (and mashed and seasoned) a tin of San Marzano (Italian) tomatoes; these went into the pan next, and were stirred through, along with the remaining contents of the tin which were rinsed into the pan of simmering goodness.
This lot then simmered for the best part of two hours, and were checked, (and stirred) every 20 minutes, or so.
Shortly before it was to be served, I added a glass of whole milk to the dish, (something that I had initially thought an unlikely and improbable addition to a ragu, but one which I came across in a Nigel Slater recipe, and subsequently discovered is widely used in Italy), along with several ladles of that glorious pasta cooking broth.
This dish was served with (Italian) pasta, freshly grated (by me) Parmigiano Reggiano, a green salad, and a glass of red wine from Italy.
This dish started with the classic soffritto - (very finely diced carrot, celery, and onion, along with six, fine, fat cloves of finely minced garlic), which was/were sautéed in olive oil until soft and translucent, an action that always takes considerably longer than the endlessly repeated "five minutes" that mendacious cookery books (and online chefs) tend to suggest.
Next, I added finely diced guanciale - there isn't a dish that calls for bacon of any description that cannot be improved, or enhanced, by the addition of guanciale - and allowed that to soften, and the glorious fat to render.
The pork mince was the next ingredient to join the others, where it was stirred briskly, and was browned and broken down and mixed, married, and melded with the other ingredients.
Once that had been achieved (and no, this, too, takes somewhat longer than "five minutes"), a small glass of white wine (red can also be used, if preferred, or, to hand) was added to the mix, and stirred through, deglazing the pan and allowing the various flavours to infuse.
I had already opened (and mashed and seasoned) a tin of San Marzano (Italian) tomatoes; these went into the pan next, and were stirred through, along with the remaining contents of the tin which were rinsed into the pan of simmering goodness.
This lot then simmered for the best part of two hours, and were checked, (and stirred) every 20 minutes, or so.
Shortly before it was to be served, I added a glass of whole milk to the dish, (something that I had initially thought an unlikely and improbable addition to a ragu, but one which I came across in a Nigel Slater recipe, and subsequently discovered is widely used in Italy), along with several ladles of that glorious pasta cooking broth.
This dish was served with (Italian) pasta, freshly grated (by me) Parmigiano Reggiano, a green salad, and a glass of red wine from Italy.
It was good and I was hungry so I forgot to take picture of it but we made beef chorizo sloppy joes. Spicy, tangy, slightly smoky with plenty of onion , bell peppers and garlic topped with pickles and a slice of cheese. Basic fare but very tasty.
I enjoyed mine with a salad.
For the kids, I made a pepperoni pizza and for my middle kiddo who is lactose intolerant and gluten sensitive, I pan fried some chicken wings and drummettes (marinated in buttermilk/tobasco/picklejuice & herbs and then into a rice flour/garlic/blackpepper/smoked paprika dredge).
I enjoyed mine with a salad.
For the kids, I made a pepperoni pizza and for my middle kiddo who is lactose intolerant and gluten sensitive, I pan fried some chicken wings and drummettes (marinated in buttermilk/tobasco/picklejuice & herbs and then into a rice flour/garlic/blackpepper/smoked paprika dredge).
Another I was too hungry to take a pic dinners LOL - Grilled bratwurst with some coleslaw and pasta salad. Kids had broccoli macaroni and cheese and grilled beef hotdogs. Middle kiddo ate broccoli that I reserved on the side with butter, salt and garlic, and crisped in the air fryer chicken wings from yesterday (he is not a fan of hotdogs if you can believe that) lol.
Wife made these amazing chocolate chip muffins that we will have for dessert a little later after we digest a bit.
Wife made these amazing chocolate chip muffins that we will have for dessert a little later after we digest a bit.
Sunday’s are breakfast for dinner nights for us. I think we’re doing waffles and bacon tonight.
I love breakfast for dinner however my wife really is not a fan, so I never get it LOL.
Fried corn mush smothererd in sausage garden gravy with some scrambled eggs? Mmmm I can dream
Sounds delciious.
Do enjoy.
Why not prepare it yourself?
Sunday is when my brother - whenever I stay with him, or he stays with me - prepares brunch (the classic English fry, bacon, sausage, tomatoes, coffee and freshly squeezed orange juice, although we frequently - as I'm in charge of eggs - do poached, or scrambled eggs, instead of hard-boiled eggs (which my brother likes), or sautéed eggs, which I am partial to, and I take charge of the coffee preparation - I'm a coffee fiend, and freshly squeezed juice, as well, while my brother mans the pots and pans, and keeps an eye on the toaster.
Indeed.Fried corn mush smothererd in sausage garden gravy with some scrambled eggs? Mmmm I can dream
Dreams are good.
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Dinner this evening comprised a copper pan (Le Mauviel) of cocktail sausages (from a local pork butcher, one of those wonderful small businesses that have been around for the best part of a century), sautéed slowly in olive oil.
They were served with rather tasty mashed potatoes (which came complete with with industrial quantities of butter, seasoned with sea salt, and freshly ground black pepper, and generous quantities of both finely diced fresh parsley and fresh chives).
Aioli (homemade garlic mayo) accompanied the dish, which comprised three ingredients: Organic, free range egg yolks, generous quantities of new season's garlic, finely minced (by me, in an Italian metal garlic crusher my lovely mum brought back from Italy as a gift for me many years ago), and plenty of olive oil, whisked (with a hand held whisk) slowly until it has emulsified into a gorgeous, buttercup yellow, quivering, wobbling mass of glorious goodness.
As did a green salad (salad leaves from the organic best stall in the local farmers' market), anointed with my own, homemade dressing which comprised olive oil, red wine vinegar, a dash of cider vinegar, sea salt, freshly ground black pepper, Dijon mustard, a generous teaspoon of local honey, herbs (parsley and chives, finely chopped) and half a teaspoon of new season's minced garlic.
Rather tasty, though I say so, myself.
They were served with rather tasty mashed potatoes (which came complete with with industrial quantities of butter, seasoned with sea salt, and freshly ground black pepper, and generous quantities of both finely diced fresh parsley and fresh chives).
Aioli (homemade garlic mayo) accompanied the dish, which comprised three ingredients: Organic, free range egg yolks, generous quantities of new season's garlic, finely minced (by me, in an Italian metal garlic crusher my lovely mum brought back from Italy as a gift for me many years ago), and plenty of olive oil, whisked (with a hand held whisk) slowly until it has emulsified into a gorgeous, buttercup yellow, quivering, wobbling mass of glorious goodness.
As did a green salad (salad leaves from the organic best stall in the local farmers' market), anointed with my own, homemade dressing which comprised olive oil, red wine vinegar, a dash of cider vinegar, sea salt, freshly ground black pepper, Dijon mustard, a generous teaspoon of local honey, herbs (parsley and chives, finely chopped) and half a teaspoon of new season's minced garlic.
Rather tasty, though I say so, myself.
You're right, I could make all of that and I do but for breakfast on occasion which is a fantastic daypart segment (my favorite, personally). It is however a hard sell to my wife
She's just not a fan of breakfast for dinner; she didnt grow up eating breakfast for dinner and as such is culturally "weird" I guess where as I ate it weekly because its awesome. I've made breakfast for dinner for her maybe 3 or 4 times in 15 years of marriage? To your point, maybe one of these days when shes away on business and Im bach'n it with the boys, I'll make that for them. The problem with that is (LOL) one of the three is allergic, the other doesn't like eggs so that leaves just one kiddo out of three that will eat it potentially. They are young however and palates evolve and allergens can lessen over time, so who knows what the future may hold. As it stands now, I am often making 2 separate meals - one for my my wife and myself and then another for my boys, so its not really that big of a deal, but I usually whenever possible try and default to something that's quick and easy that all three will eat.Tonight's dinner for the adults was left overs as we both ran late with work. I had left over Sloppy Jose's w/ the last of some pasta salad and my wife had bratwurst and some sauerkraut salad with some pickles and mustard. The boys, I threw together some steamed broccoli, GF chicken tenders and crinkle fries. Nothing fancy for busy in office work weeks but it gets the job done. Tomorrow is:
Taco Tuesday of course.
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This evening, I prepared a perennial favourite, partly because it was (is) easy enough, partly because it is an over cast, cloudy, and cool evening, and partly because I had all of the ingredients to hand, and wished to use some of the blue cheeses up.
The dish was pasta and blue cheese sauce, which was served with salad greens, anointed with my own homemade dressing (olive oil, aged sherry vinegar, honey, Dijon mustard, sea salt, freshly ground black pepper, minced, new season's garlic, and finely diced parsley and chives).
Blue cheese sauce is a very forgiving sauce, as long as you remember to let it cook slowly, on a low heat, stirring occasionally with a wooden spoon, and to allow the cheese to fully melt before adding the cream.
And, with this recipe almost any blue cheese - or, any combination of blue cheeses - will work, and will work well.
Today, I used a generous chunk of Roquefort, and then added a nice slice of Gorgonzola Dolce to a sturdy Italian sauté pan, on a low heat, stirring occasionally until the cheese had melted. Double cream (to taste, and in whatever quantity is required) was next, followed, in due course, by a few ladles of that gloriously starchy (and tasty) pasta cooking broth.
Meanwhile, the pasta had been cooking, and when almost ready, was transferred from its own saucepan to the sauté pan where the blue cheese sauce awaited it, and where it was mixed, married and melded, and further seasoned with a generous quantity of freshly ground black pepper.
In my experience, this is one of those relatively rare recipes - a recipe that is entirely homemade - which can be prepared (and ready to serve and eat, devour, consume) in around 30 minutes.
The dish was pasta and blue cheese sauce, which was served with salad greens, anointed with my own homemade dressing (olive oil, aged sherry vinegar, honey, Dijon mustard, sea salt, freshly ground black pepper, minced, new season's garlic, and finely diced parsley and chives).
Blue cheese sauce is a very forgiving sauce, as long as you remember to let it cook slowly, on a low heat, stirring occasionally with a wooden spoon, and to allow the cheese to fully melt before adding the cream.
And, with this recipe almost any blue cheese - or, any combination of blue cheeses - will work, and will work well.
Today, I used a generous chunk of Roquefort, and then added a nice slice of Gorgonzola Dolce to a sturdy Italian sauté pan, on a low heat, stirring occasionally until the cheese had melted. Double cream (to taste, and in whatever quantity is required) was next, followed, in due course, by a few ladles of that gloriously starchy (and tasty) pasta cooking broth.
Meanwhile, the pasta had been cooking, and when almost ready, was transferred from its own saucepan to the sauté pan where the blue cheese sauce awaited it, and where it was mixed, married and melded, and further seasoned with a generous quantity of freshly ground black pepper.
In my experience, this is one of those relatively rare recipes - a recipe that is entirely homemade - which can be prepared (and ready to serve and eat, devour, consume) in around 30 minutes.