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What is/was for dinner?
- Thread starter Gutwrench
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I’m unsophisticated...chocolate covered caramel are my target.
Last night, dinner was easily put together as it took the form of a cheese board (an amply stocked cheeseboard, let it be said, with Roquefort, Gorgonzola, goat's Gouda with truffle, aged Gouda, Brie, and goat's parmesan).
Well it darn sure took longer than 20 minutes and if it were a true Racheal we would need to shorten the name to something more like Lagns.
Prepared brunch for the family.
Eggs (scrambled and over easy).
Hashbrowns
Bacon, lots of bacon
Turkey Sausage
Biscuits
Oatmeal
A river of coffee
Eggs (scrambled and over easy).
Hashbrowns
Bacon, lots of bacon
Turkey Sausage
Biscuits
Oatmeal
A river of coffee
A river of coffee sounds good.
Dinner: I have decided to adapt a Spanish recipe which calls for chicken, onion, carrot, garlic, and apple.
A few chicken thighs (organic, free range) are slowly sautéing and browning in the copper casserole/sauté dish.
Roughly chopped onions, and a head of garlic (thinly sliced) - both organic - await their turn in the pan. As do diced carrots, (organic) and some diced pancetta (well, no need to adhere slavishly to a Spanish or other - recipe, some do well when tweaked a little, and I think that a slight Italian influence will complement the Iberian concept at the core of the recipe).
Frozen peas await in their mug (Le Creuset), - pancetta goes well with peas, but peas feature also in many Spanish recipes.
And a few cooking apples - which do lie at the core of this recipe - are ready to be peeled, slide and added when their time comes. However, not native to this recipe, but also about to be added, in their turn, are some dried Turkish apricots - and I love apricots. Am debating whether to add a few prunes, as well.
Stock, and apple brandy, and sherry vinegar will be added when everything has been sautéed and returned to the pan.
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The chicken has been browned, the vegetables (and pancetta) sautéed and softened, and now the chicken has been returned to the pan, sherry vinegar and apple brandy and stock have been added, and it is to simmer away for the next thirty or so minutes.
After that, I shall add the peeled, cored and sliced cooking apples, a two fistfuls of Agen prunes, and some - twelve or so - Turkish apricots, plus some organic redcurrant jelly for a further twenty minutes.
At that point, it should be good to eat.
After that, I shall add the peeled, cored and sliced cooking apples, a two fistfuls of Agen prunes, and some - twelve or so - Turkish apricots, plus some organic redcurrant jelly for a further twenty minutes.
At that point, it should be good to eat.
Busted out the new spiralizer today. It’s very good and cuts prep of the zucchini noodles by 20 minutes. It also has several blades (and a grator). I am glad I went with the Muller brand.
Made us apple and pear ribbons with walnuts for breakfast.
And the zucchini ribbon noodles with walnuts & sun dried tomato, walnut, fresh red pepper & tomato sauce. Very nice. Milder than straight tomato sauce, which works well.
Now I am hungry again, so cheeseless frozen veggie pizza into the oven.
Made us apple and pear ribbons with walnuts for breakfast.
And the zucchini ribbon noodles with walnuts & sun dried tomato, walnut, fresh red pepper & tomato sauce. Very nice. Milder than straight tomato sauce, which works well.
Now I am hungry again, so cheeseless frozen veggie pizza into the oven.
Dinner was delayed (because my brother phoned) but stews are very good-natured and exceedingly patient, and will stay nice and warm as long as you cover the casserole dish that plays host to the contents.
However, when I did manage to take my seat (at a table with a French table cloth, and French cotton napkins, but American leather place mats), dinner was delicious.
Made some homemade chili with some mule deer burger I had in the freezer.
I can absolutely see you devouring a 4 lb box of scotchmallows.
Mmmmm. And a nice hot cup of bacon lard to wash it down...because I love my body! ?
What, no blueberry herbal tea?
What's the Sees with the rum tasting caramel? I like those. It's paired with chopped walnut sometimes.
Busted out the new spiralizer today. It’s very good and cuts prep of the zucchini noodles by 20 minutes. It also has several blades (and a grator). I am glad I went with the Muller brand.
Made us apple and pear ribbons with walnuts for breakfast.
And the zucchini ribbon noodles with walnuts & sun dried tomato, walnut, fresh red pepper & tomato sauce. Very nice. Milder than straight tomato sauce, which works well.
Now I am hungry again, so cheeseless frozen veggie pizza into the oven.
This sounds so good! The spiralized zucchini caught my eye!
A favorite of mine is tossing together mandolin thin shaved raw zucchini with grated lemon zest and juice, olive oil, honey, basil, salt, and pepper with toasted hazelnuts and large shaved pieces of parmesan. ?
That sounds good too.
Pizza was
, but onion rings were fun.Of course, I want more spiralized pears.
Glorious flounder from the neighbor, a little egg/milk wash, dredged in seasoned breadcrumbs, pan fried in grapeseed oil, then slightly flashed with a little butter ...
.. OMG.
Plus, weekend leftovers, some crazy drinks, candy, hahaha, blowing it out before we start a 21 day hardcore dial-back
[automerge]1572830187[/automerge]
We also froze in big 2" cubes, some delicious coffee this past week. Then you toss a cube in a glass, a little splash of bourbon or vodka, and top off with Irish cream (using Kerrygold this time, it's a spectacular irish cream).
As it melts, it introduces a nice, coffee flavor, ours is pretty strong, the bitter, the coffee sort of slips into the Irish cream flavor, and intensities as you drink it.
.. OMG.
Plus, weekend leftovers, some crazy drinks, candy, hahaha, blowing it out before we start a 21 day hardcore dial-back
[automerge]1572830187[/automerge]
We also froze in big 2" cubes, some delicious coffee this past week. Then you toss a cube in a glass, a little splash of bourbon or vodka, and top off with Irish cream (using Kerrygold this time, it's a spectacular irish cream).
As it melts, it introduces a nice, coffee flavor, ours is pretty strong, the bitter, the coffee sort of slips into the Irish cream flavor, and intensities as you drink it.
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I made about 4 lb of Scottish shortbread this week. 1 or 1.5 lb has gone missing in my stomach. When I did the calorie count...Plus, weekend leftovers, some crazy drinks, candy, hahaha, blowing it out before we start a 21 day hardcore dial-back
Brunch to NOT-celebrate the return of Eastern Standard Time... but the food was good and the advantage of having that extra hour of sleep was that I was awake while cooking the food... home fries, eggs over easy, grits, biscuits, ham and a lot of coffee.
And later on a whole lot of leaf raking to try to work some of the calories off.
Ugh to darkness at five pm. UGH !!!
But a yes to soup-season. Supper was tomato soup and a broiled cheese and tomato sandwich.
And later on a whole lot of leaf raking to try to work some of the calories off.
Ugh to darkness at five pm. UGH !!!
But a yes to soup-season. Supper was tomato soup and a broiled cheese and tomato sandwich.
Glorious flounder from the neighbor, a little egg/milk wash, dredged in seasoned breadcrumbs, pan fried in grapeseed oil, then slightly flashed with a little butter ...
.. OMG.
Plus, weekend leftovers, some crazy drinks, candy, hahaha, blowing it out before we start a 21 day hardcore dial-back
[automerge]1572830187[/automerge]
We also froze in big 2" cubes, some delicious coffee this past week. Then you toss a cube in a glass, a little splash of bourbon or vodka, and top off with Irish cream (using Kerrygold this time, it's a spectacular irish cream).
As it melts, it introduces a nice, coffee flavor, ours is pretty strong, the bitter, the coffee sort of slips into the Irish cream flavor, and intensities as you drink it.
A sort of cold Irish coffee, then?
Real Irish coffee (and I make a pretty mean one) is an incredibly time-consuming but amazingly delicious beverage.
Pubs tend to prepare it with instant coffee (ugh) and whipped cream.
I haven't prepared it for years, but when I used to prepare Irish Coffee, I would first make a pot, a French Press, of real coffee, and use serious double cream; plus sugar (brown) and whiskey, of course. A kettle to supply hot water to heat the glasses.......
The thing was, once you had your coffee ready to hand, and the real, double cream, preparing seconds was pretty easy.
Darkness at five p.m.; ugh, agree with you.
What exactly are "eggs over easy"? Or "sunny side up"? These terms appear in American sitcoms, but are not in use this Side of the Pond.
Mmmm Irish coffee. Sunny side up refers to fried eggs with the yolk on left on top, usually still liquid. Over easy to them turned over so the yolk is then cooked.
Ah, thanks for that explanation; very much appreciated.
Sunny side up, then, is what I should order should I ever pay a visit to the US, as I like my egg yolks runny.
Over easy still has a runny yolk but the thin white on the outside of the yolk is also cooked when flipped over for some 30 seconds or less.
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Yep.. over easy is my favorite way for eggs besides poaching them, when using whole eggs and not scrambling them or making omelet etc