Sunday the 29th - Dinner?

[Andy M.]

It's going to be a cold, rainy day so we have a hearty beef barley soup with mushrooms and some ciabatta bread for dinner tonight.

...and you?

 

[Whiskadoodle]

I'm making coney islands - hotdogs topped with chili and diced onion along with part of a package of tater tots to catch the over flow.

 

[CWS4322]

Ontario Pork Pho:

Ontario Pork Pho

 

[Andy M.]

Ontario Pork Pho:

Ontario Pork Pho

Looks easy and delicious!

 

[Macgyver1968]

Spiral cut ham....au gratin potatoes (dude...the blonde roux was made from bacon grease...Heart healthy!!!) green beans...homemade rolls, and brownies with cream cheese swirls.

OMG...I think I have created the best potatoes ever...definitely the best I've ever made.

I peeled and sliced baking potatoes and par-boiled them for about 7 minutes. Then I put bacon grease and butter in a sauce pan, and added finely diced garlic and onions...allowed to cook a bit...then added flour and cooked until the flour just started to blonde. Added 1 cup of warm milk, a can of cream of mushroom soup, american cheese, cheddar cheese, smoked cheddar, and shredded parmesian with a teaspoon of concentrated chicken stock paste. Once it was all fully melted, I poured it over the potatoes in a large cassarole dish, and cooked for 45 minutes at 350f. Then 10 minutes before it was done, topped with more shredded cheddar and bacon bits. Super delicious and you'll need a prescription for "Zetia" cholesterol medication afterward.

 

[Harry Cobean]

after last night's carnivorous cavortings,my desire for all things piscean overwhelmed me.to "balance the scales"(gettit?see what i did there?no?oh well...)i decided on fried fish.not just any old fried fish,no siree,but a dish inspired by mouthwatering seafood dishes i have devoured when on holiday in italy,in particular sardinia,and rika,the drop dead gorgeous presenter of "dining with the chef"on nhk.said programme is the only cookery prog i watch these days because a)i love japanese food b)i love rika!
any road up,i saw rikafrying some veg dredged in potato flour & it looked absolutely deelish,lightly coloured & crispy.sooooo,thunk i,if that works for rika'sveg,i bet it would work on fish.next,the seasoning.rikais japanese,so i thought umami.umami dust to be precise.so the cogs whirred,the gears turned,my heart beat faster at the thought of rikaand i had my "eureka"(gettit?see what i did there? u rika,eureka...oh forget it then)...harry's fritto misto di mare(prawns,chipirones(baby squid) & haddock loin)lightly dusted with potato starch/umami dust served with a simple green salad of romaine lettuce,sweet emerald green toms,sugar drop toms,chilean baby hass avocados & giant egyptian spring onions.salad dressing was an equally simple fruity italian evoo & californian meyer lemon juice.super chilled chablis icier than rudolf's nose.thank you!

 

[pacanis]

To heck with the fried fish... how were you able to use so many smilies and post so many pics in one post? I know I've run into a limit several times before and had to delete smilies and post the pics over two posts...

But seriously, lovely dinner. Beautiful breading.

 

[Cooking Goddess]

Although I have never said this before, today we're having Sunday Gravy. Today is our kids' birthday (birthdays? ) and they love the family spaghetti sauce recipe.

 

[Aunt Bea]

Fried chicken and cabbage salad.

I sure do miss those Christmas cookies and that mince pie!

 

[salt and pepper]

after last night's carnivorous cavortings,my desire for all things piscean overwhelmed me.to "balance the scales"(gettit?see what i did there?no?oh well...)i decided on fried fish.not just any old fried fish,no siree,but a dish inspired by mouthwatering seafood dishes i have devoured when on holiday in italy,in particular sardinia,and rika,the drop dead gorgeous presenter of "dining with the chef"on nhk.said programme is the only cookery prog i watch these days because a)i love japanese food b)i love rika!
any road up,i saw rikafrying some veg dredged in potato flour & it looked absolutely deelish,lightly coloured & crispy.sooooo,thunk i,if that works for rika'sveg,i bet it would work on fish.next,the seasoning.rikais japanese,so i thought umami.umami dust to be precise.so the cogs whirred,the gears turned,my heart beat faster at the thought of rikaand i had my "eureka"(gettit?see what i did there? u rika,eureka...oh forget it then)...harry's fritto misto di mare(prawns,chipirones(baby squid) & haddock loin)lightly dusted with potato starch/umami dust served with a simple green salad of romaine lettuce,sweet emerald green toms,sugar drop toms,chilean baby hass avocados & giant egyptian spring onions.salad dressing was an equally simple fruity italian evoo & californian meyer lemon juice.super chilled chablis icier than rudolf's nose.thank you!

I just love your tastes and you style.

 

[salt and pepper]

Buffalo Pierogies.

 

[FrankZ]

The plan was to tailgate and try out the new sous vide immersion controller. We over slept so it was dinner instead.

Sweet italian sausage with parsley and garlics pasta. Some sauteed peppers/onions/mushrooms to go with it as well.

I browned the sausage with a blow torch.

 

[CWS4322]

Looks easy and delicious!

Super easy and good. I used cubed pork instead of ground pork (had some thawed). Substituted leeks for the green onions since I had some, tossed in some celery and green pepper, used the white part of some lemon grass I pulled out of the pot in the kitchen, and a splash of fish sauce, squeezed some lime juice on top at the end with the cilantro, mint, thai basil and bean sprouts. Definitely a dish I'll make again. Leftovers for breakfast!

 

[taxlady]

We had a French omelette with scallions and Gruyère cubes, hot buttered whole grain toast on the side.

I made this microwave fudge for dessert: http://www.cooks.com/recipe/s24yr5e1/microwave-fudge.html. This was more the consistency I was hoping for. The only difference in this recipe, from the previous one I tried, is nuke for 2 1/2 minutes instead of only 2 minutes.

 

[Harry Cobean]

To heck with the fried fish... how were you able to use so many smilies and post so many pics in one post? I know I've run into a limit several times before and had to delete smilies and post the pics over two posts...

But seriously, lovely dinner. Beautiful breading.

cheers pac,the potato flour/starch/farina,whatever,was super crisp from beginning to end,mate!!defo be using that again!!the smilies?"that's the power of lurvvvve"as the song goes!!dunno,it bounces my posts if there are more than 9 smileys,including those in another members quoted post,whether there are pics or not?

 

[Harry Cobean]

The plan was to tailgate and try out the new sous vide immersion controller. We over slept so it was dinner instead.

Sweet italian sausage with parsley and garlics pasta. Some sauteed peppers/onions/mushrooms to go with it as well.

I browned the sausage with a blow torch.

ah hah,so you've got a camera too,frank.who'd have thought it?nice job,mate!!lovin' those blowtorch browned "bangers"!!

 

[Harry Cobean]

I just love your tastes and you style.

Buffalo Pierogies.

back at you on the taste & style!!those pierogies are the bomb!nice job,mate!!

 

[Rocklobster]

My son is heading out for a 5 month cruise with Carnival Tours. He will be playing his guitar in on of the lounges. We had a farewell dinner of pizza in a restaurant in Ottawa with his siblings....

 

[Aunt Bea]

My son is heading out for a 5 month cruise with Carnival Tours. He will be playing his guitar in on of the lounges. We had a farewell dinner of pizza in a restaurant in Ottawa with his siblings....

Sounds wonderful, he will come back with some memories that will stay with him for a lifetime!

Love, exciting and new. Come Aboard. We're expecting you~~~~~

 

[Harry Cobean]

My son is heading out for a 5 month cruise with Carnival Tours. He will be playing his guitar in on of the lounges. We had a farewell dinner of pizza in a restaurant in Ottawa with his siblings....

chip off the old block,eh rock?