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What is/was for dinner?

This was really good and dead easy.
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Effectively this is like a mashup of saag paneer & dimsum but made with Thai red curry & coconut cream, seasoned with Soyaki, tamari, chili crunch and scallion & your favorite dumpling nestled in. Baked at 325F for about 40 minutes or at east 165F at the center. Served with buttered sticky rice.

So good 🙂 it takes 5 minutes to put it together and then you just drink wine while waiting for it to get done haha.
 
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I’ve got a pot of pintos in the pressure cooker for dinner and a couple bread doughs rising. My yeast is a bit on the old side so we’ll see if it rises worth a darn. I’m thinking of puting together a quick chicken & green chile pan sauce to put over the bowl of beans & bean pot liquor. Yum.

I love the smell of percolating pinto beans. 🙂
 
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WriteNow said:
I really like pinto beans. Pinto beans are the one larger bean that I'm most likely to cook from dried. Although at times, I cook lentils far more often--but I think of them as sort of separate, given how fast they cook.
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The beans with the green chile chicken sauce were a hit. My brother who is visiting/resting for a few days on his coast-to-coast bicycle ride (he started in SanDiego Jan1st) loved them and we’ve (I mean HE has lol) eaten through the majority of them.

Pintos are my fav too, followed by bolita beans & then probably either cranberry or red beans. Humble and delicious; they’re a great & affordable way to punch up the protein in one’s diet. I mean I cooked approx four pounds of beans and probably have $1.00 maybe 1.50 in them?
 
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Speaking of yeast, my yeast was Deaaaaad. I got zero rise which was so sad to see. I ended up making flat breads last night and used it as pizza dough tonight. Not my typical pizza dough, it was a little denser but it got the job done I guess. Bought some new fresh yeast this afternoon. I need to work through my pastry flour so am going to make a pound cake tomorrow.
 
chmania said:
I've been following your food for some time. Absolutely lovely stuff! I can imagine the taste too! By the way, would you consider starting a new thread with recipes and instructions? Or, add them here?
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I would make a thread but will stick to the existing recipe thread that @anika200 linked to. Yanno if anyone wants a build for anything they've seen in this thread, they can ask here too and Ill post it. Nothing I make is unnecessarily hard - pretty straight forward process that pairs the knife in one hand particularly well with a glass of wine in the other 😀

Anything in particular that you are interested in that I've posted @chmania ?

For dinner tonight, I have a seared (in bacon fat) corned beef braising in the oven with a handful of white, yellow & orange peeled and roll cut carrots, a yellow onion and some crushed garlic cloves. Im going to serve this with some colcannon (version with kale chiffonade vs cabbage) and if I get to it I'll throw together some dinner rolls. I made a pound cake this morning for dessert which is hanging out in my dessert dome.

This was a request by my wife who was craving so CB but the smell is making me kind of crazy right now lol and I still have a couple hours to go.
 
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Certificate of Excellence said:
I would make a thread but will stick to the existing recipe thread that @anika200 linked to. Yanno if anyone wants a build for anything they've seen in this thread, they can ask here too and Ill post it. Nothing I make is unnecessarily hard - pretty straight forward process that pairs the knife in one hand particularly well with a glass of wine in the other 😀

Anything in particular that you are interested in that I've posted @chmania ?

For dinner tonight, I have a seared (in bacon fat) corned beef braising in the oven with a handful of white, yellow & orange peeled and roll cut carrots, a yellow onion and some crushed garlic cloves. Im going to serve this with some colcannon (version with kale chiffonade vs cabbage) and if I get to it I'll throw together some dinner rolls. I made a pound cake this morning for dessert which is hanging out in my dessert dome.

This was a request by my wife who was craving so CB but the smell is making me kind of crazy right now lol and I still have a couple hours to go.
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Your pictures are truly appetising. We don't really have heavy dinners anymore, but we might try some of yours for lunch. When you add your next picture, please include the ingredients. I thought I could cook once, but it’s my wife who is the true chef. I don’t seem to grasp the technique. I show her the pictures sometimes.
 
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chmania said:
Your pictures are truly appetising. We don't really have heavy dinners anymore, but we might try some of yours for lunch. When you add your next picture, please include the ingredients. I thought I could cook once, but it’s my wife who is the true chef. I don’t seem to grasp the technique. I show her the pictures sometimes.
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Eating smaller meals more frequently and or earlier for better digestion is perfect actually. Better to eat early and digest fully vs roll around in bed all night with indigestion lol. Maybe I will go back into past posts and include ingredient lists and or method. Shouldn't be too hard to knock one or two out at a time or I could do that but copy the recipe/build over to the pre-existing recipe thread.

Dinner was great. I forgot to take a pic lol. The carrots that braised with the corned beef were velvety and savory. The garlic kale colcannon was fine; my wife prefers a more traditional version with cabbage, so I'll do that next time - maybe with some savoy cabbage. The braising liquid was very savory and after straining, made a very fine, velvety smooth gravy that went over the Pecorino and black pepper drop biscuits I made perfectly. The Corned beef was tender & flavorful but retained enough character to require a knife to cut. It will be perfect for sandwiches tomorrow. Ran out of time for yeast risen rolls, so biscuits in the clutch 🙂

The butter pound cake was perfect with black coffee.

Im full and I really dont feel like doing the dishes haha. Now lets see if we get any snow tonight as we are in the middle of a winter storm advisory that lasts all night.
 
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WriteNow said:
Isn't that why you have kids?

LOL
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I tell you, you’d think so but my kids are 8/6/2. One caveat about that timing is that none really are big enough to reach the dishes and wash them or to take them out of the sink and put them in the dishwasher.

Oldest probably could have actually but he was at Korean lessons with his little brother, so it was just me and my lack of ambition that night. My wife had worked a crazy day at the office - like close to 12hrs so I wasn’t even going to ask her. She just needed to rest and my brother who was visiting was conveniently (lol) out for a very long walk 😛 Butt head lol.

I just “let them soak” over night and got them washed first thing in the morning.
 
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Not for dinner, but at lunch. Was in a hurry between meetings so put a Dr Oetker pizza in the oven. Enough for two people, not bad, but not anything to write home about either.
 
avro707 said:
Not for dinner, but at lunch. Was in a hurry between meetings so put a Dr Oetker pizza in the oven. Enough for two people, not bad, but not anything to write home about either.
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Pizza is something - one of those dishes - that, to my mind, is almost always far better consumed (and ordered) from the sort of people that have a proper, (professional) chef's oven.

Now, on the other hand, pasta dishes and curries - for example - are dishes that can be delicious when prepared at home.
 
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Carne Asada tacos. Used a fahncier marinade on the skirt steak than normal; it included zest and juice from an orange and two limes, soy, Worcestershire, half a dark beer, scallions, thinly-sliced jalapeño and garlic:

ATaco2.jpg


Also tried a new flour tortilla recipe that used heavy cream instead of water. They were sticky (saying I needed more flour) but also cracked badly when I rolled them out (saying I needed more moisture). Think maybe I just didn't knead them long enough; they tasted fine.

ATaco4.jpg
 
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BotchQue said:
Carne Asada tacos. Used a fahncier marinade on the skirt steak than normal; it included zest and juice from an orange and two limes, soy, Worcestershire, half a dark beer, scallions, thinly-sliced jalapeño and garlic:

View attachment 2612843

Also tried a new flour tortilla recipe that used heavy cream instead of water. They were sticky (saying I needed more flour) but also cracked badly when I rolled them out (saying I needed more moisture). Think maybe I just didn't knead them long enough; they tasted fine.

View attachment 2612852
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That marinade looks amazing.
 
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