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04-29-2008, 02:25 PM
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#21 | |
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Senior Cook
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Thanks for the birthday wishes everyone . It has been a nice quiet day. had the broiled seafood platter, shrimp, scallops, crab imperial, and a piece of white fish. Having the carrot cake later tonight.
Last edited by DaveSoMD; 04-29-2008 at 06:16 PM. Reason: Updated dinner |
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04-29-2008, 03:08 PM
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#22 | |
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Senior Cook
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FFY at my house tonight
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Spryte's Place |
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04-29-2008, 03:24 PM
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#23 | |
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Certified Executive Chef
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I'm leaning towards steak and fries
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Feed Me! |
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04-29-2008, 03:33 PM
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#24 | |
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Certified Master Chef
Site Moderator
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Vegetable lentil stew here tonight with lots of nice N.Y. Times bread. Turned cooler here so the stew will be just what the doctor ordered.
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"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
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04-29-2008, 04:36 PM
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#25 | ||
Site Administrator
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OOOOOPS - forgot we're having a wine tasting tonight - this will be dinner:
Prelude Santome Prosecco ~ Eggplant Baldi 2007 Bastianich Rosato ~ Poached Sea Bass with Peppadew and Portobello Broth 2006 Bastianich Tocai, 2006 La Vis Sauvignon ~ Ravioli alla Bolognese with Yellow Tomato Coulis and Goat Cheese Salad Cannoli 2006 Quattro Mani Montepulciano, 2005 Castello di Nieve Barbera D’Alba ~ Bistecca alla Fiorentina with Sauteed Spinach and New Potatoes 2003 Velenosi Roggio del Filare, 2002 Vinosia Taurasi ~ Pannacotta with Fresh Blackberries
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kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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04-29-2008, 04:42 PM
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#26 | |
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Sous Chef
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Even if I left right now, I guess I could not make it in time for dinner, huh? Shucks.
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Saludos, Karen |
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04-29-2008, 05:16 PM
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#27 | |
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Certified Executive Chef
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gonna do that chicken cajun pasta meal. the chicken is thawing, and it'll get slliced in long strips, then lightly browned in olive oil/butter after being dredged in "bamm" flour. the veggies [yellow/green/orange peppers/onions/shrooms/shallots/garlic] are sauteed already, they're sitting in frig. I like long noodles, they're my favorite but I think I'll do a penne or something similar for the dinner tonight. mine was served on linguini when I first had it. the sauce is [best as I can figure] sour cream/creme fresh//1/&1/2/tiny hint of tomato sauce/cumin/corridander/cilantro/oregano/chili flakes/salt and pepper. thickened with a slight slurry or chicken broth and corn starch, forgot the extra thick bacon crumbles on top of dish. oven roasted carrots and beets with olive oil/rosemary/chives/salt and pepper. Happy Birthday Dave!!!
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it's okay to cry because if you don't, your soul will drown or flood Last edited by LEFSElover; 04-29-2008 at 10:43 PM. |
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04-29-2008, 06:08 PM
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#28 | |
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Senior Cook
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I am having Fast Food & Drinks: Rice Flour Layer Cake! Yummy!
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04-29-2008, 06:15 PM
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#29 | |
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Sous Chef
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Oh Calya, that looks so good! Do you need a multi-level steamer to make it?
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Saludos, Karen |
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04-29-2008, 06:54 PM
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#30 | ||
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Certified Executive Chef
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Quote:
Happy Birthday, Dave! Spryte, what's FFY?
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Practice safe lunch. Use a condiment. |
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