Saturday troll: What's for dinner?

[Jenise]

No decision made here yet, didn't even wake up with a plan--still pretty sated from last night's pork shoulder braised in sherry with prunes, which in fact I could eat all over again quite happily.

Carrie's thread has me craving lentil soup and homemade bread, though.

Lentil soup. I got inspired!

It's Saturday.

Edited to explain to the PMers that Saturday is Pizza Night. Always.

Roasted Rocky organic chicken (a CA brand, very popular here) stuffed with a head of fresh garlic, and lemons. The bird was salted inside and out yesterday and has been happily parked in the refer. I just stuffed it and will roast it this evening surrounded by Yukon Gold spuds, small garden carrots, and thick slices of Spanish onion. The bird is brushed with melted butter prior to putting in the oven and sprinkled with coarse sea salt and pepper. I picked up a small head of cabbage at the Grower's Market today, so will do some sort of simple salad with it.

wedding food.

Kurobuta pork tenderloin for a small dinner party to celebrate another couple's first pregnancy. What's with this having kids fad?

[Jenise]

Kurobuta pork tenderloin for a small dinner party to celebrate another couple's first pregnancy. What's with this having kids fad?

Better watch out. This sounds perilously close.

steak fajitas and a big salad. That is if I can figure out how to season the meat when I am cooking it. LOL

Never made them before, but am going to try.

I'm thinking soup and salad. Bought a butternut squash last night to make butternut and apple soup. But, this morning I work up with a taste for gumbo. One or the other probably.

I'm grilling up a hunk of cow, baked potato, salad and a bottle of 2005 Dom de l'Espigouette CdR V.V....I'd tell you what I paid for it but don't want anyone to think I'm "smug".
Redwinger

I'm thinking soup and salad. Bought a butternut squash last night to make butternut and apple soup. But, this morning I work up with a taste for gumbo. One or the other probably.

The weather has turned much cooler here in the heartland and soup sounds wonderful. Had wild rice soup last evening....hmmmm good.
Bill

[Jenise]

I'm thinking soup and salad. Bought a butternut squash last night to make butternut and apple soup. But, this morning I work up with a taste for gumbo. One or the other probably.

Mmmm...gumbo. Love it, but oddly for all the cooking I do, I've never made it. There have been some entertaining threads here in the past about it, though, as people defended their versions (file vs. okra, color of roux, etc.) Tell me, when it's dinner and not just a starter, what do you serve it with?

Mmmm...gumbo. Love it, but oddly for all the cooking I do, I've never made it. There have been some entertaining threads here in the past about it, though, as people defended their versions (file vs. okra, color of roux, etc.) Tell me, when it's dinner and not just a starter, what do you serve it with?

Served over rice (cooked with chicken stock and a little parsley and butter stirred in just before serving) and cornbread. My mother likes saltines with hers. I cook mine with okra and save the file for sprinkling on top just before serving. I like to have sweet potato or pecan pie standing by just in case I have a taste for dessert. If you ever want to make it, look for Paul Prudhomme's version. It tastes identical to the version I grew up eating. Yum!!!!!

Since you ask.....but I won't tell you what wines I am matching with the food until I post notes, probably tomorrow.


Saumon et asperge en Croute with Fennel Salad

Wild Mushroom Soup with Hazelnut Gremolata

Pork Tenderloin with Rosemary and Pears with endives and raisins

Lamb Tagine with minted peas and couscous

Stilton and Walnut Tart with Pears stuffed with Stilton butter

I'm having friends in. We are having Iowa cut pork chops stuffed with a bread based stuffing with walnuts, cranberries, mushrooms, shallots and a bit of bacon and bleu cheese. I'm making sweet potato hash, but instead of saute-ing everything together on the stove top I've decided to roast it all. I think that sounds good. Also green beans of some sort. Maybe sauted with shallots and almonds.

I think I'll serve some sort of pinot noir, or maybe beaujolais.

How could I forget...for dessert, apple pie, made by holy and righteous Sinsinawa Sisters.

Nothing here. We're off to a party tonight. It's so dreary outside. I wish we could stay in and I'd make a big pot of stew.

I did cook a super easy, but really tasty dinner last night---Gorgonzola-stuffed chicken breasts with nutty brown rice. Tony poured a '05 (?) Alesia Sonoma Coast Pinot.

I'm having friends in. We are having Iowa cut pork chops stuffed with a bread based stuffing with walnuts, cranberries, mushrooms, shallots and a bit of bacon and bleu cheese. I'm making sweet potato hash, but instead of saute-ing everything together on the stove top I've decided to roast it all. I think that sounds good. Also green beans of some sort. Maybe sauted with shallots and almonds.

I think I'll serve some sort of pinot noir, or maybe beaujolais.

How could I forget...for dessert, apple pie, made by holy and righteous Sinsinawa Sisters.

Your pork chops sound fabulous, Patti! Anyway you could provide a recipe?

My friend the Francophile cooked. We had roasted chicken portions (the leg and thigh cut that sells under the name "maryland" in our butchers shops) with roasted pumpkin and whole onion, dry-baked potatoes, and peas. With a bottle of Jim Barry Clare Valley Watervale Riesling 2006 (Clare Valley, South Australia). The wine was slightly oxidised; must have had an ill fitting screwcap. Pity. The bottle we had a couple of weeks back was great. A quick, plain dinner before going out to hear a couple of songwriters at the local music centre.

Matilda

I'd be happy to Traci. I'll post later this evening or tomorrow morning.

last night's pork shoulder braised in sherry with prunes, which in fact I could eat all over again quite happily.

Did you use a recipe for that Jenise? If so, do you mind posting? It sounds right up my alley.

Mmmm...gumbo. Love it, but oddly for all the cooking I do, I've never made it. There have been some entertaining threads here in the past about it, though, as people defended their versions (file vs. okra, color of roux, etc.) Tell me, when it's dinner and not just a starter, what do you serve it with?

Served over rice (cooked with chicken stock and a little parsley and butter stirred in just before serving) and cornbread. My mother likes saltines with hers. I cook mine with okra and save the file for sprinkling on top just before serving. I like to have sweet potato or pecan pie standing by just in case I have a taste for dessert. If you ever want to make it, look for Paul Prudhomme's version. It tastes identical to the version I grew up eating. Yum!!!!!

Jo Ann, oh my gosh that sounds good.

Simple dinner here. Pork chops, potatoes, veggies and Gamay.

mussels in white wine and cream
grilled lamb steak marinated in soy, dry sherry, garlic, rosemary, and horseradish
roasted yukon gold taters with herbs de provence
steamed brussel sprourts with bacon
washed down with a nice red

Welcome to WLDG, Mike! Lots of friendly and knowledegable folks here.