What did you make for dinner?

I was feeling a bit uninspired and not like spending a ton of time in the kitchen tonight, so dinner was an easy and quick fried brown rice with eggs, bacon, scallions, peas, ginger, and sesame oil. Comfort food.

What did you make?

Nada - I let the cook at the Red Kilt make my dinner tonight.

"Triple fermentation" dinner. Got back after 9:30 pm and was too lazy/tired to cook, so just made some white rice and topped it with stuff I already had in the fridge: natto, kimchee, and stinky tofu. Surprised I haven't exploded yet.

cheers,
al

[Robin Garr]

As discussed in another thread, we had a chicken with tarragon. More specifically, I split and butterflied a bird, crammed plenty of fresh tarragon sprigs under its breast skinn, rubbed the outside with olive oil and finelly minced Vidalia onions and minced fresh tarragon, s&p. Roasted it at 450/400 for about 45 minutes while making a pretty standard bechamel, to which I then added a dollop of Dijon, er, Zatarain's coarse-textured mustard and yet more minced tarragon. It took a little tasting and careful addition of elements to get the sauce flavors balanced - the tarragon is lush but not as intense is it will get later in the summer - but it ended up fine.

two pizzas - one margherita, one sausage.
Green salad.
Strawberries and cream for dessert.

Salmon with maple-soy marinade, fresh green beans and new yukon gold potatoes sliced and fried in butter & olive oil.

We had an Italian dinner party Saturday night, so we've been eating a lot of leftovers. Mmm, but what good leftovers they are

Here's what we had...
-Extensive antipasti platter (put together by our favorite Italian restaurant)
-Bruschetta topped with white beans, pancetta, garlic and rosemary
-Smoked salmon served with crackers and cream cheese added with fresh parsley, green onion and a little hot sauce
-Arugula salad with lemon vinaigrette and shaved ParmReg
-Grilled Italian sausages with different color peppers (including one little jalepeno), onions, rosemary and marsala wine
-Traditional lasagne (sausage, meat, red sauce, ricotta)
-Seafood lasagne (shrimp, scallops, crab, romano bechamel)
-Tirimisu (found THE BEST recipe for this)
-Mini Canoli (made by the restaurant)

Cynthia, your fried rice sounded delicious. I never would have thought to put bacon in it, but I'll bet it added a really nice element.

[Jenise]

Carrie, I like your idea of pairing the two lasagnas--very inventive.

We had an FLDG combo dinner. Our salad, inspired by Alan Urischinko's post, was a diced avocado tossed with fresh oregano leaves, halves of strawberry tomatoes and a peppery vinaigrette. That was followed by Gary's Persian Celery Stew served over plain basmati rice with a 2000 Garreau Cuvee Armande from Bordeaux.

Our daughter came home from college for the weekend and brought my mother with her. We ate very well this weekend.

On Saturday we started with shrimp cocktail and cocktail sauce with a bottle of "Sticks" chardonnay from Oz. The main course was grilled tuna marinated in soy, honey, lime juice and zest, brown sugar, ginger, toasted sesame oil, and garlic. One side dish was sliced zucchini grilled with a little olive oil and seasoned salt. Other side dish was potato wedges tossed with olive oil and paprika then baked. Wine was Reichsgraf von Kesselstatt Piesporter Goldtropfchen Kabinett. Echoing comments in another thread about the "downgrading" of Auslese grapes, this was a little too sweet for my wife and daughter.

On Sunday we had grilled bone-in ribeye steaks lightly seasoned with freshly ground sea salt and black pepper. On the side were sliced tomatoes topped with fresh mozzarella, fresh chopped basil, and olive oil. Also cheesy potatoes. Wine was a Wightman "Tri-Leopard" Cabernet.

Dessert both nights was Graeter's ice cream, varying flavors and concoctions.

All in all, a pretty decadent culinary weekend.

JT and I must have been separated at birth (explains a lot). Sunday night, we also did pizza, a margharita and a wild mushroom and raclette. Some ESL gamay to wash it down.

Last night, bindi jalfrezi, sambar/idli, and some plain basmati.

Tonight, exhausted from Little League practice, just a quick sandwich.

Tomorrow, it's manual labor at The Other Stupid's house- can you believe it, he's doing another kitchen improvement. Lord knows what we'll eat, but it will be fattening.

Easy. My friend didn't want to freeze a pork loin he had cooked, so I got half of it, along with some carrots, potatoes and mushrooms. All I had to do was reheat it and cook some green beans and slice some of my bread I had made the day before.

I fixed my true love and visiting daughter grilled loin ends Teriyaki, along with brown Basmati rice and Italian green beans. Washing it down with 2001 TJ Private Stash, and finished with slow churned pistachio ice cream

Tonight, exhausted from Little League practice, just a quick sandwich.

Aren't you a little old to be playing Little League? Or is this the Filipino team?

I finally found someone I could beat.

I finally found someone I could beat.

Curious. I beat my wife and keep telling her that I'll stop when her morale improves.

Nachos.

Last night I made Philly steak sandwiches and homemade fried onion rings--which means tonight I should eat a tofu something or other.

Tonight, we're having an all-Persian party, so we're making:

Khoresht-e Gheym Bademjan which is another "stew" similar to the Khoresht-e Karafs in my last recipe, but this time the underbelly is chop meat and eggplant.

and then either

Kuku-ye Sabzi which is basically a fritatta using popular herbs from the Persian kitchen,

or

Kuku-ye Sib Zamini which is again like a frittata, but this time with potatoes.

If you guys are interested in Persian recipes, I usually go to:

Iranian Recipes, and Iranian/Persian Recipes,

when my Farsi skills fail me in figuring out what I'll be eating on a given night. They do not exactly parallel the recipes I see going on, but I imagine that's the same all over. These give pretty good guidance.

Last night I made fake crab sandwiches with homemade tartar sauce, topped with alfalfa sprouts and lettuce on toasted hamburger buns, accompanied by tomato soup. Not bad.

Gary, thanks for the links - as you might have guessed I'm hugely interested in Persian cooking (so thanks for the RCP you posted, since I seem to have neglected to send my thanks before in the appropriate thread).

I feel a little ashamed. After working and jogging too much since whenever I was last on line (thursday?) I just didn't have the energy to make food. I bought a take away from Stockmann's (a mall that is supposedly "fancy" and upmarket): pasta with tomato and capers and herbs. It was actually rather enjoyable - acidic and savoury and very moreish. Is this some genuine Italian dish or is it an invention of Stockmann's? Whichever, I shall try to copy it at home someday also. Not all take away sucks.

-O-

Gary, thanks for the links - as you might have guessed I'm hugely interested in Persian cooking (so thanks for the RCP you posted, since I seem to have neglected to send my thanks before in the appropriate thread).

You're welcome. My Farsi is getting a workout. My girlfriend Zari's sister and brother-in-law are in from Teheran for two months. But I'm also getting stuffed with Persian cuisine. I'm eating so much saffron that I might change my name to Mellow Yellow!

... pasta with tomato and capers and herbs. It was actually rather enjoyable - acidic and savoury and very moreish. Is this some genuine Italian dish or is it an invention of Stockmann's? Whichever, I shall try to copy it at home someday also. Not all take away sucks.

I don't know if it has a name, but there is a plethora of condimenti out there. You put on your noodles what you like. That's what I've always done.