"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 03-22-2008, 08:39 PM   #21
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
Originally Posted by VeraBlue View Post
I've been cooking every evening since Thursday, when I made a sausage and mushroom ragout over polenta. Friday I made pasta with red clam sauce and dover sole over caesar salad.

Tonight

Roasted beets with goat cheese over boston lettuce, dressed with orange balsamic vinaigrette.

Honey crumb crusted rack of lamb chops with butternut risotto.

Lemon meringue pie.

It's 20 minutes to cocktails....and I have no idea what the cocktail of the evening is, nor have I roasted those beets yet. Time to get busy!
It's not fair---there is no way I can be there in time as there is a 12 hour time difference between us----but I'll certainly drink a cocktail with you in celebration!!Botoms up.......
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 03-22-2008, 09:33 PM   #22
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
buffalo chicken bites and french fries ...
tons of basketball and a couple beers ..
good day ..
__________________

__________________
love2"Q" is offline   Reply With Quote
Old 03-22-2008, 10:20 PM   #23
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,945
Here is the Cod Veronique. The poached fish is sitting on a circular mold of rice, with asparagus steamed with butter and lemon and covered in a veronique sauce (green grapes, green onions, fish stock and thickened with cornstarch). I didn't end up doing a tomato confit, those are just tomato slices drissled with olive oil and a balsamic reduction and a bit of fresh thyme.
Attached Thumbnails
Click image for larger version

Name:	Cod-Veronique.jpg
Views:	103
Size:	20.3 KB
ID:	3640  
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 03-22-2008, 11:24 PM   #24
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
That looks really good, Laurie. I'll take five! The grapes look like a nice touch!

Here's what I came up with. I did have the asparagus, too, but obviously there wasn't enough room for it on this plate unless I wanted to add just a few spears for color. I saved about 1/3 of the bunch for creamed asparagus on toast for tomorrow. Hard not to eat them all
I tried something different with the grill tonight, I turned on all four burners and left it on high until the first flip, when I turned off one burner and put my garlic bread on. The temp read just about 600F. This 3/4" steak didn't take three minutes and was pink all the way though.... And I love those stuffed sole things from Omaha. I have to see if they run specials on those.
Attached Thumbnails
Click image for larger version

Name:	IMG_0472.jpg
Views:	107
Size:	107.6 KB
ID:	3641   Click image for larger version

Name:	IMG_0474.jpg
Views:	97
Size:	118.9 KB
ID:	3642  

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-22-2008, 11:50 PM   #25
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,945
Yours looks pretty good too Pacanis, but I am afraid that much food would last me a year! I was thinking of what to do with the rest of the asparagus and you gave me a great idea! I will also pass on your steak method to my DH. He's the grill cook around here!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 03-23-2008, 01:55 AM   #26
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Quote:
Originally Posted by LPBeier View Post
Yours looks pretty good too Pacanis, but I am afraid that much food would last me a year! I was thinking of what to do with the rest of the asparagus and you gave me a great idea! I will also pass on your steak method to my DH. He's the grill cook around here!
Hi Laurie,
we are having some asparagus tomorrow and I got it ready for the oven tonight..Took three spears, wrapped it with proscuitto, then made a mix of buttered bread crumbs, finely chopped parsley, lemon zest, lemon juice,a little parmesan, salt and pepper, onion and garlic powders and put that like a stuffing on top of the wrapped asparagus. Will roast tomorrow and hope for the best...

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 03-23-2008, 07:22 AM   #27
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Laurie.
I'm still getting used to all the heat my grill has. Ducane told me I was only supposed to heat it up on high, then turn it down to medium to cook on. The heat deflectors/flavor bars get cherry red when it is on high for more than five minutes. After reading all the posts here about cooking steak at as high a heat as you can, I gave it a shot. Sure cuts down on your grill time though
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-23-2008, 10:37 AM   #28
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,945
Quote:
Originally Posted by kadesma View Post
Hi Laurie,
we are having some asparagus tomorrow and I got it ready for the oven tonight..Took three spears, wrapped it with proscuitto, then made a mix of buttered bread crumbs, finely chopped parsley, lemon zest, lemon juice,a little parmesan, salt and pepper, onion and garlic powders and put that like a stuffing on top of the wrapped asparagus. Will roast tomorrow and hope for the best...

kadesma
Thanks Kadesma, that sounds really good too. In the summer we wrap asparagus spears in bacon and do them on the grill. It is fast, simple and really tasty! I love proscuitto! Have a really great Easter Sunday.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is online now   Reply With Quote
Old 03-23-2008, 11:39 AM   #29
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
We had a dinner party last night, with a theme of cooking with fresh herbs.

Appetizer: Seafood Cocktail with shrimp and crab, lemon and lime juices, olive oil, jalapenos and cilantro.
Salad: Mixed spring greens with herbed red-wine vinaigrette.
Pasta: Penne with a sauce of 4 herbs, Parmesan cheese, garlic and olive oil.
Entree: Herb-crusted pork loin roast with rosemary applesauce.
Dessert: Specialty-store-bought lemon pound cake with basil whipped cream (I think someone here mentioned making whipped cream in the food processor - it works!).

It was great
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-25-2008, 12:07 PM   #30
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Pan fried marinated scallops over rice with a bacon and courgette white wine cream sauce. Only problem was I wish I had bought more scallops to marinate!! LOL
__________________

__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.