What's for dinner tonight - 06/14

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sarah

Head Chef
Joined
Oct 24, 2004
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1,161
i've been so busy lately and it feels wonderful being back with you guys.I've missed all of you very much.Getting back to DC feels like getting back to home.
we r gonna have grilled chicken breasts with baked potatoes and those cocoa brownies i made earlier today.
what about you guys?
 

buckytom

Chef Extraordinaire
Joined
Aug 19, 2004
Messages
21,933
Location
My mountain
good to have you back sarah. how's your little doll doing?
she's beautiful in your avatar.

i had pretty bad italian take out tonight, from a diner in the city. it was just sausages parm with a side of spaghetti, but the sauce had too much in the way of herbs to the point you couldn't taste the tomatoes. some kind of weird greek version of sugo. and the sausages were cheap, lots of filler, meat ground too fine, overcooked and dry.

oh well, they still have great burgers and greek food.
 
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Snoop Puss

Head Chef
Joined
May 9, 2006
Messages
1,167
Location
Spain
I'm being taken out tonight. Yay! And I've chosen the place, too. Double yay! They specialise in things cooked "a la brasa". So it's char-grilled vegetables (there'll be asparagus in the mix, Ishbel) to start and then a juicy steak. Looking forward to it already.
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
Tonight I'm making Imam Biyaldi and will eat it with crusty granary bread from my local baker.
 

Poppinfresh

Senior Cook
Joined
Mar 8, 2006
Messages
496
Moroccan tangine chicken w/ couscous. Gonna side it with a Caesar and some fired cayenne squash and zucchini.
 

BreezyCooking

Washing Up
Joined
Mar 25, 2006
Messages
5,803
Location
Culpeper, VA
Tonight I marinated & broiled some nice tuna steaks. Served them with a mixed green salad tossed with walnuts, croutons, & a blue cheese vinegarette dressing.
 

pdswife

Chef Extraordinaire
Joined
Nov 4, 2004
Messages
20,334
Location
Mazatlan
I have lamb meat balls waiting to cook, Greek salad waiting for it's olive oil and vinager dressing and spinach waiting to be steamed. Wish that hubby of mine would hurry up and come home!!
 

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
We were busy all day re-stocking the new refigerator and playing with the boys. Since it was our youngest sons birthday we decided to take him out tonight and celebrate with a cake, presents and all the family on sunday..
So the cook had a steak sammie, fries, salad, raspberry sherbert, DH had prime rib, baked potatoe with the works and salad bar, birthday boy had steak and shrimp, salad bar and part of my sherbert:LOL: Ahhh now to bed

kadesma:)
 

ironchef

Executive Chef
Joined
May 11, 2003
Messages
3,557
Location
The SPAM eating capital of the world.
I didn't even see this thread... :huh:

Anyway, made Penne Pasta alla Vodka with San Marzano Tomatoes, Zucchini, Ground Pecorino-Romano, and drizzled with California Extra Virgin Olive Oil
 

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ironchef

Executive Chef
Joined
May 11, 2003
Messages
3,557
Location
The SPAM eating capital of the world.
Jikoni said:
^That made me hungry Ironchef.Can you please send me the recipe. I would highly appreciate.

GB posted a recipe on here which I'm sure is good. I don't have a written recipe that I follow so his would be a good place to start.

http://www.discusscooking.com/forums/f20/penne-ala-vodka-5063.html?highlight=penne+vodka

What I do is crush half the tomatoes and then dice the other half so you get the contrast in textures. I also add fresh thyme because I like the flavor of thyme and tomato. For the zucchini, just add it when the sauce is simmering. The zucchini should take about 5-6 minutes to cook, depending on the texture you want. I like the zucchini al dente, not completely soft. When you serve it, just drizzle your highest quality extra virgin olive oil over the pasta.
 
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sarah

Head Chef
Joined
Oct 24, 2004
Messages
1,161
buckytom said:
good to have you back sarah. how's your little doll doing?
she's beautiful in your avatar.

i had pretty bad italian take out tonight, from a diner in the city. it was just sausages parm with a side of spaghetti, but the sauce had too much in the way of herbs to the point you couldn't taste the tomatoes. some kind of weird greek version of sugo. and the sausages were cheap, lots of filler, meat ground too fine, overcooked and dry.

oh well, they still have great burgers and greek food.

my lil doll is getting prettier with each passing day.u know i've never seen such big jet black eyes.and she is learning to speak,she's almost 10 months now.did i tell you her name is Zainab?
 

sarah

Head Chef
Joined
Oct 24, 2004
Messages
1,161
Ishbel said:
Tonight I'm making Imam Biyaldi and will eat it with crusty granary bread from my local baker.

imam biyaldi? is that some turkish dish?i think i've heard about it,never eaten though...
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
There are a couple of recipes in a thread on the Ethnic forum, Zarah. The one I posted was given to me by a vegetarian friend who, when I checked with her, told me that she had received it in a Vegetarian Society newsletter.

I can tell you that 'her' version is very tasty!
 

sarah

Head Chef
Joined
Oct 24, 2004
Messages
1,161
Ishbel said:
There are a couple of recipes in a thread on the Ethnic forum, Zarah. The one I posted was given to me by a vegetarian friend who, when I checked with her, told me that she had received it in a Vegetarian Society newsletter.

I can tell you that 'her' version is very tasty!

ok, for a change,my guess was correct,haha..i saw your recipe later.Nice recipe Ishbel,thanks.Bytheway its Sarah,not Zarah!!!
 

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