Sunday Dinner, 2026.01.11

[taxlady]

It was beef mince, egg, a lot of parsley, nutmeg, breadcrumbs, tomato puree, mustard, salt, pepper and a little milk for the meat mix. Chilled and then formed into the loaf and wrapped with the bacon.

Are you saying that redcurrant was the most appropriate thing to use Taxy?

I think so. It's my go to for adding to a Danish sauce. I just checked and I have a Swedish recipe for gräddsås, cream sauce, and it uses red current jelly. I can't remember ever seeing lingonberries being used in a savoury sauce. I usually see lingonberries as garnish or just a blob on the side. I just remembered. I have seen newer updates to Danish recipes that use red currant juice instead of the jelly.

I honestly don't see anything especially Danish about that meatloaf. It looks a lot like a North American meatloaf recipe with the exception of the nutmeg and the use of tomato paste instead of ketchup. I assume that when you write "tomato puree", you are referring to the thick stuff, not the stuff that is a bit thicker than tomato juice.

 

[KatyCooks]

I think so. It's my go to for adding to a Danish sauce. I just checked and I have a Swedish recipe for gräddsås, cream sauce, and it uses red current jelly. I can't remember ever seeing lingonberries being used in a savoury sauce. I usually see lingonberries as garnish or just a blob on the side. I just remembered. I have seen newer updates to Danish recipes that use red currant juice instead of the jelly.

I honestly don't see anything especially Danish about that meatloaf. It looks a lot like a North American meatloaf recipe with the exception of the nutmeg and the use of tomato paste instead of ketchup. I assume that when you write "tomato puree", you are referring to the thick stuff, not the stuff that is a bit thicker than tomato juice.

All I can say is, it made a very much better meat loaf than the one I made 20 years ago!

And yes, tomato puree is concentrated tomato paste - so yes, the "thick stuff"! ;-)

 

[caseydog]

I had rice with butter, garlic and black pepper, and some steamed broccoli. I went a bit heavy on the garlic, but that is not a bad thing, IMO.

CD

 

[dragnlaw]

Steaming away

reducing

Large, medium, small here and gone...

bit of rice left, quickly scarfed up with some sauce

Very messy when I eat mussels, I use the shells to eat with, the meat, the sauce and the rice. Sticky fingers.
You might want to rethink inviting the dragn for dinner if you're fussy on table manners. Just saying...

 

[dragnlaw]

I think maybe the clue to small or large mussels is the fact that often the mussels are not removed from the pan as they open. People often wait for them all to open before removing from the heat. Like a lot of shell morsels, too long and they toughen up. I've gotten into the habit of removing as soon as I see them open. (Thankful for the glass lid!) I also use a frying pan, not a deep pot. 3 minutes max versus up to 7 or more for a pot to be fully mixed and have them all open.
As to the taste... can't honestly say I noticed any difference. Of course the tender ones are more noticeable - perhaps that is why they might think they have more flavour? I don't know.

 

[thymeless]

Coq au vin. Sunday is my experiment day usually sheet I cook something I've not cooked before.

I enjoyed it. My opinion, it's too much liquid for as long as it cooks.

And then I had a sample of my daughter's chicken adobo bao. It was better than the coq au vin.

 

[taxlady]

I had breakfast for supper. It was bacon lardons, fried sunny side up eggs, greens, (rainbow chard and mustard leaves), sheep's milk yogourt, and sauerkraut. I added LaoGanMa at the table. I had a glass of milk with that.

Edited because I forgot the photo.

 

[caseydog]

Coq au vin. Sunday is my experiment day usually sheet I cook something I've not cooked before.

I enjoyed it. My opinion, it's too much liquid for as long as it cooks.

And then I had a sample of my daughter's chicken adobo bao. It was better than the coq au vin.

I make coq au vin blanc. It has a "lighter" taste. Same dish, but with white wine, in my case sauvignon blanc.

If anyone is interested, I'll post a recipe.

CD

 

[Andy M.]

I roasted a butterflied chicken. For sides we had stuffing and green beans.

 

[Jusa]

We had repeat of last night's creamy chicken and broccoli soup and split a grilled cheese sandwich for dunking. I haven't had a grilled cheese in probably 20 years. It was yummy!

 

[Meryl]

Oh does a joint of meat have to have bones in it over the pond?
It doesn’t here, any large piece of meat used for a roast dinner is called a joint.
So you assumed correctly, there are no bones

I'm glad to hear that I remember well a piece of roast beef being referred to as a joint. I mentioned cooking a joint once on another forum years ago and I got a "surprised/shocked" reaction from a US member! I make sure I don't use that term anymore.

 

[Jusa]

I'm glad to hear that I remember well a piece of roast beef being referred to as a joint. I mentioned cooking a joint once on another forum years ago and I got a "surprised/shocked" reaction from a US member! I make sure I don't use that term anymore.

If you were smoking it would they have been less shocked?

Funny cigarettes are legal in many states. It's legal for recreational use in my state.

 

[Meryl]

Beef Stew. View attachment 78686

Perfect for a Winter's day, next on my list.

 

[Meryl]

Apart from the baked pasta I mentioned earlier on in the thread, I also made "cotolette" as a second course. Thinly sliced pork cutlets, coated in beaten egg and then breadcrumbs, similar to schnitzel.

A dessert too, as a Sunday treat.
I had a packet of empty choux pastry balls, so I made some pastry cream and filled them with that, a sprinkle of powdered sugar, and there you have it, quick and simple profitetoles! No chocolate covering this time, kept it light.

This is what's left, forgot to take pictures before.

 

[dragnlaw]

Too funny, I have 3 different versions of my Mussels in Cream and Pernod. Every time I make it I change it a bit. Dithering between ingredients especially geared to what ever I have on hand. They always turn out delicious. I'm going to need to add a third page to the original recipe of Ricardo's (a Canadian, heh heh)

 

[pictonguy]

I make coq au vin blanc. It has a "lighter" taste. Same dish, but with white wine, in my case sauvignon blanc.

If anyone is interested, I'll post a recipe.

View attachment 78695

CD

Sure CD post a recipe, that's looks very yummy.

 

[caseydog]

I'm glad to hear that I remember well a piece of roast beef being referred to as a joint. I mentioned cooking a joint once on another forum years ago and I got a "surprised/shocked" reaction from a US member! I make sure I don't use that term anymore.

Well, at least you didn't cook it on a smoker. Smoking a joint is illegal in most US states.

CD

 

[caseydog]

Sure CD post a recipe, that's looks very yummy.

I'll post it in a recipe thread... if I don't forget. Getting old sucks.

It is basically coq au vin with Sauvinon Blanc instead of a dry red wine. The flavor is not as heavy.

CD

 

[pacanis]

I sautéed some onions, Kalamata olives, and sun dried tomatoes in olive oil and a little garlic. Added three eggs, grated Parm and some oregano. And served it over a big hash brown. With ketchup of course.

 

[Rascal]

Steaming away
View attachment 78689
reducing
View attachment 78690
Large, medium, small here and gone...
View attachment 78691 View attachment 78692
bit of rice left, quickly scarfed up with some sauce
View attachment 78693 Very messy when I eat mussels, I use the shells to eat with, the meat, the sauce and the rice. Sticky fingers.
You might want to rethink inviting the dragn for dinner if you're fussy on table manners. Just saying...

I was in Havelock 5 days ago where they harvest and process green lipped mussels.
Even took a pic

Russ