Now that we have a fair number of regular members I thought it would be fun to post, each day, our dinner plans.
What I have in mind is that we post the complete menu. We can then share, with each other, by request, the recipes for those meals, any special methods used, plating techniques, etc.
To keep the thread from getting cumbersome we'll start a new one each week.
Shrimp Masala (starter)
Baby Back Ribs
Saffron Rice
Stir Fried Cabbage
Ice Cream
Posted By: jglass
Apr 30 # 2 of 35
First of all I want to come to your house for dinner.
Last night we had crispy chicken breast sandwiches on homemade sundried tomato, rosemary and garlic buns with smokey pepper bacon. Tonight..I have no idea so far. I am thinking chinese dumplings with dipping sauce maybe. If I can find everything I need to make them at our sorry excuse for a grocery store.
By the way KYH..I see your from KY.
So am I. We live Carter County about 100 miles from Lexington.
Posted By: KYHeirloomer
Apr 30 # 3 of 35
I know Carter Cty. well, JGlass. Used to explore the caves up there.
I'm down in Madison Cty., about 30 miles south of Lexington.
As for dinner: come on down. It's only 90 minutes.
Posted By: Cook Chatty Cathy
Apr 30 # 4 of 35
GOSH KYH YA' ALL EAT REAL GOOD DON'T YOU?!? WOW I AM TOTALLY IMPRESSED.
LAST NIGHT I HAD MEATLOAF, RED BEANS W/ BROWN RICE & SAUSAGE, POTATO SALAD, AND MY HOT ITALIAN BREAD W/ EVOO, GARLIC, FRESH TOMATO, & BASIL.
TONIGHT WE WILL BE HAVING CHICKEN PARMESEAN W/ PASTA AND A SPINACH SALAD AND OF-COURSE BREAD!
NOW WE SELDOM DO A DESERT AS SUCH ON A REGULAR BASIS. BUT MY ALL TIME FAVORITE DESSERT IS FLAN:p
NOW I WISH I LIVED CLOSER TO KYH & JG!!!! DARN:(
MAYBE ONE DAY WE WILL HAVE TO HAVE A SPICE PLACE GET-TOGETHER KIND OF LIKE A FAMILY RE-UNION THINGY AND ALL GET TOGETHER FOR A WEEKEND OF FEASTING AND FUN. I'LL BRING THE BADMITTON AND VOLLEYBALL!!! NOW WOULDN'T THAT BE A TRIP?!? AND WE COULD EVEN HAVE OUR OWN COOK-OFF;) AND YEAH WE WOULD ALL BE WINNERS!!!
AND THERE'S BE WINE & MUSIC & FOOD, FOOD AND MORE FOOD
WAY TOO COOL:cool:!
JUST DAY DREAMIN', CCCATHY
Posted By: KYHeirloomer
Apr 30 # 5 of 35
Yes, we do, Cathy. But I think we need to get something straight.
Different means different. It does not mean better or worse. I happen to think meatloaf is real good eats. I don't make it only because it upsets Friend Wife's system. And nothing in the world holds a candle to soup beans with some onion chopped in and a hunk of cornbread on the side.
I cook the way I do for several reasons. First off, I have the time and inclination. There's nothing I enjoy more than fooling around with different flavors, and ethnic influences, and ingredients. That's also why I plate a bit more fancy than most people. It's part of the dining experience. For instance, last night's starter consisted of a small wedge of the Tortilla on a saucer. Criss-crossed over it were two strips of red pepper confit. Flanking it, on one side, was a pair of olives, on the other a couple of dilled aspargus spears. Not the sort of thing I expect the typical home cook to do.
Second, it's part of my work. As you know, I'm in charge of the cookbook review staff at Cheftalk.com. But I do many of the reviews myself. Our rule of thumb is that a reviewer prepare at least two recipes from each book. Personally, I'm not satisified unless I do at least three---two savory and one sweet. So a lot of the meals I prepare are based around recipes in those cookbooks.
with the exception of the cous cous, came entirely out of such cookbooks. Here's the breakdown:
Tortilla Espanole---from the brand new CIA's Spain and the World Table, although it's a classic tapa.
Turmeric Squid with Tamarind Sauce---from Where Flavor Was Born, which I consider one of the most important cookbooks published in 2007.
Orange-Mint Salad---from The North African Kitchen. A great recipe, btw, especially as a foil to more spicy foods.
Cappiciano Panna Cotta---from the book Panna Cotta: Italy's Elegant Custard Made Easy. Perhaps the most complex recipe in the book, because it consists of three different layers.
