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Old 10-25-2007, 07:44 AM   #1
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Wednesday Dinner w/ Pictures (10/24)

Dinner night again last night for the GF... Decided to go with some soup and a second crack at the Tiramisu. It came out fantastic this time around (thanksAandy M!) as always here are the photos (again I'm not skilled with the camera as you can see). The soup also came out great and the pork went over big with everyone and was really tender... comments/suggestions always appreciated!

Appetizer
Stuffed Baby Eggplant w/Barley



Soup
Minestrone



Meat
Cider Braised Pork



Dessert
Tiramisu





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Old 10-25-2007, 07:58 AM   #2
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Wow! What a feast! Everything looks fantastic!
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Old 10-25-2007, 09:03 AM   #3
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Quote:
Originally Posted by Michelemarie View Post
Wow! What a feast! Everything looks fantastic!
thanks!
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Old 10-25-2007, 11:21 AM   #4
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Looks GREAT!

Can you post the recipe for the stuffed eggplant pretty please??
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Old 10-25-2007, 11:43 AM   #5
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Everything looks delicious! Your photos came out great too!
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Old 10-25-2007, 03:12 PM   #6
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Quote:
Originally Posted by pdswife View Post
Looks GREAT!

Can you post the recipe for the stuffed eggplant pretty please??
sure thing!

Ingredients:

-2 small or 2 baby eggplants
-1/2 cup dry barley
-2 cups vegetable stock/broth
-1/4 cup yellow onion, minced
-2 tsp garlic, minced
-1/2 tsp gingeroot, grated
-1/2 cup white mushrooms, minced
-1/2 teaspoon lemon zest
-1/2 teaspoon curry powder
-1/4 tsp turmeric

Directions


Bring the barley and broth to a boil in a small pot. cover and reduce to low heat. simmer until barley is tender(about 35 minutes,add more broth if needed). remove from heat and set aside.

Preheat oven to 350.

Half the eggplants lengthwise, scoop out the flesh leaving just a bit of eggplant and the skin as a shell. Mince the scooped eggplant and set aside. Place the eggplant shells in a greased baking dish, skin side down.

in a saute pan, saute the onion, garlic and ginger root until the onion turns golden brown(6-8 minutes). add the eggplant, mushrooms, lemon zest, curry, turmeric and saute over medium heat until the mushrooms begin to release some moisture (5 minutes).

Drain the barley and add it to the eggplant mixture. add 1/4 cup of the cooking liquid and and simmer until reduced (6-8 minutes). brush the eggplant shells with some olive oil and fill in with the mixture. cover with aluminum foil and bake until eggplants are tender (30-40 minutes). remove and top with parsley and some grated parmasean.

Thats it.... you can also substitute lentils for the barley and it turns out just as good. hope you like it.
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Old 10-25-2007, 03:13 PM   #7
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Quote:
Originally Posted by amber View Post
Everything looks delicious! Your photos came out great too!
thanks, i dont have the world best camera but i try!
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Old 10-25-2007, 03:40 PM   #8
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Everything looks so good, especially that dessert (tiramisu's my favorite!). I'm going to copy and paste your eggplant recipe into the appetizer forum so it's shared with everyone.

Good work! I hope the GF was happy!
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Old 10-25-2007, 07:11 PM   #9
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Thanks for the recipe! I can't wait to try it!
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Old 10-26-2007, 12:22 AM   #10
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gosh this looks wonderful
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Old 10-26-2007, 07:00 AM   #11
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How about posting the Cider Braised Pork, too? Those pictures are making my mouth water.
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Old 10-26-2007, 07:07 AM   #12
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Jay:

I'm glad everything came out so good. Looks like a great meal! Nothing wrong with the photos either.
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Old 10-26-2007, 08:47 AM   #13
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Quote:
Originally Posted by Andy M. View Post
Jay:

I'm glad everything came out so good. Looks like a great meal! Nothing wrong with the photos either.
hey thanks man, your tips/corrections made an enourmous difference in the tiramisu.

Quote:
Originally Posted by lyndalou
How about posting the Cider Braised Pork, too? Those pictures are making my mouth water.
Its a pretty quick and easy recipe:

-pork tenderloin(2-3 lbs)
-1 cup flour
-1 cup apple cider
-salt and pepper
-1/4 cup cider vinegar

cut the raw tenderloin into half inch medallions. dredge in flour/salt/pepper and shake off the excess. brown tenderloins on each side... 1-2 minutes in some oil. return all tenderloins to a deep frying pan and add 1 cup of apple cider. get a good simmer and cover for 10 minutes. add the cider vinegar and simmer for another 5 minutes. remove the pork and serve immeditely.

You can add some cornstarch to the left over cider in the pan and make a sauce to drizzle over it but i usually eat the pork as its already very tender and flavorful
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Old 10-26-2007, 10:17 AM   #14
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Everything looks Deeeeelicious!!!!Thanks for the eggplant recipe.I was getting bored with rice stuffing or onion and garlic stuffing. The barley stuffing is a welcome change.!!
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Old 10-26-2007, 11:56 AM   #15
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Your dinner looks lovely. Can't wait to make the stuffed eggplant. Thanks for sharing.
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Old 10-26-2007, 05:00 PM   #16
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Quote:
Originally Posted by *amy* View Post
Your dinner looks lovely. Can't wait to make the stuffed eggplant. Thanks for sharing.
no problem guys, hope you like it
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Old 12-18-2007, 05:23 PM   #17
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Older thread but I'm having fun looking over your menus!! I think I'd like to do a cider reduction with the last of the cider and drizzle over - yum. great simple dish!
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Old 12-18-2007, 05:46 PM   #18
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Quote:
Originally Posted by cjs View Post
Older thread but I'm having fun looking over your menus!! I think I'd like to do a cider reduction with the last of the cider and drizzle over - yum. great simple dish!
thanks, they are alot of fun to make... and apples and pork have always been a favorite combo of mine
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