Saturday Night's All Right for Eating! Aug 16, 2014

[GotGarlic]

I get a newsletter from a local restaurant about their weekend specials, and I'm making one of them at home, modified a little according to what I have on hand Jumbo shrimp sautéed with garden-fresh Roma tomatoes, zucchini, onions, garlic and capers in a white wine-butter-parsley broth, over fettuccine, with pesto-tomato crostini. I don't need a salad with this, right?

 

[Kayelle]

I'll bring the salad GG....sounds delish~~~~

I have some chicken thighs defrosting but that's as far as I've gotten
.

 

[Andy M.]

Dug a couple of filets mignon out of the freezer. They will be pan roasted to medium rare and served with baked potato and steamed broccoli. I have a nice chilled Sam Adams Boston Lager to wash it all down. Later on, some milk and cookies for my delayed dessert.

 

[Kaneohegirlinaz]

It's another beautiful day in the middle of desert... just came back from the pool, so it's going to be a grillin' kinda evening

Hoisin BBQ b/s Chicken thighs
Housemade Cucumber Kim Chee
Steamed White Rice, sticky rice or as folks `round here say, sushi rice with Aloha brand Shoyu and Furikaki

... just a typical plate lunch special
ALOHA

 

[Aunt Bea]

A cheeseburger and a salad.

 

[jabbur]

I finally used up the last of the ham and made hashbrown casserole with ham stirred in. We have salads to go with.

 

[Cheryl J]

Yummy sounding meals, everyone.

I'm trying to use up things from the freezer so I dug out the last of the frozen Swedish meatballs and mashed potatoes from last month. Will probably make a throw together gravy, make a salad, and call it good.

 

[CWS4322]

Taxlady, Stirling, the DH, and I had a late lunch at the farm. I made my version of this Swiss Chard tart with a whole wheat crust, served it with a tossed salad dressed with EVOO, some of my homemade cherry vinegar, S&P, and a bottle of red wine:

Recipe Details

The leeks and chard were from the garden; the eggs from the girls. And of course the salad ingredients were from the garden. I used Asiago as well as the cheeses in the recipe. Added freshly ground black pepper and dried basil to the crust. I used four large eggs and 300 g of ricotta since I was using a spring form pan instead of a pie pan. Blind baked it for about 10 minutes before filling it. Simple food at the farm, good company.

 

[Steve Kroll]

Going out for pizza and a movie (Expendables 3) tonight.

Taxlady, Stirling, the DH, and I had a late lunch at the farm. I made my version of this Swiss Chard tart with a whole wheat crust, served it with a tossed salad dressed with EVOO, some of my homemade cherry vinegar, S&P, and a bottle of red wine:

Recipe Details

I've actually made that that recipe before and liked it. What did you think?

 

[CWS4322]

Going out for pizza and a movie (Expendables 3) tonight.



I've actually made that that recipe before and liked it. What did you think?

This is the third (maybe fourth time) I've made it. I really like it with the whole wheat crust in a spring form pan. The first two times I made it with regular crust.

I tend to like to use rhubarb chard instead of just green chard. I've made it with green onions when I haven't had leeks. I've also added bacon. I like it warm (and cold). It is a TNT recipe.

LCBO Food and Drink has excellent recipes. I have yet to make one that hasn't work or that I haven't liked.

 

[Kayelle]

I'll bring the salad GG....sounds delish~~~~

I have some chicken thighs defrosting but that's as far as I've gotten
.

That worked out well. Chicken thighs browned and cooked in simmered salsa with Mexican rice and black beans with glorified green salad.

 

[Steve Kroll]

I tend to like to use rhubarb chard instead of just green chard. I've made it with green onions when I haven't had leeks. I've also added bacon. I like it warm (and cold). It is a TNT recipe.

I agree. I like it warm myself, and I've used rainbow chard -I'm not sure if that's the same as rhubarb chard or not.

 

[mmyap]

Bangers and mash, Ina Garten recipe. The english comfort food discussion called for more research.

Side salad and some marinated celery root from the specialty store. Where I also got some really yummy gourmet ice cream, Eureka Lemon and Marionberry.

 

[Cooking Goddess]

Like Cheryl said, good sounding suppers.

My night's entry: a romaine tossed salad, steamed broccoli with cheese sauce (leftover from what I made a couple days ago), long grain and wild rice mix (the lazy part of the meal), and two lovely, hand made crab cakes resting on a bed of mesclun with a side of remoulade. I used Rachel Ray's easy recipe - it was the first one I ran across that did not call for either ketchup or sweet pickle relish. That sauce was good! Might add a couple of capers to the leftovers and use it on fried fish next week.

Apparently my eyes were WAY bigger than my stomach - half of dinner is waiting for me for tomorrow. I guess Himself is on his own!

 

[CWS4322]

I agree. I like it warm myself, and I've used rainbow chard -I'm not sure if that's the same as rhubarb chard or not.

The rainbow chard I plant has three colours--the red, the orange-yellow, and the white stemmed chard. I don't know that it really matters...I just prefer the rhubarb chard of the three. Food and Drink also has a recipe for a nice zucchini tart that is similar re: ingredients. I've made that a few times as well. When I haven't had feta, I've used goat cheese.

http://www.foodanddrink.ca/lcbo-ear...e=EN&recipeType=1&action=recipe&recipeID=3713

 

[GotGarlic]

I get a newsletter from a local restaurant about their weekend specials, and I'm making one of them at home, modified a little according to what I have on hand Jumbo shrimp sautéed with garden-fresh Roma tomatoes, zucchini, onions, garlic and capers in a white wine-butter-parsley broth, over fettuccine, with pesto-tomato crostini. I don't need a salad with this, right?

Last night's dinner - mise en place and plated.