What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Dinner Tonight---May 1st

K

KYHeirloomer

Guest
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.

Just to get things started, last night was:

Tortilla Espanole (starter)
Turmeric Squid with Tamarind Sauce
Cous Cous
Orange-Mint Salad
Cappiciano Pana Cotta

Tonight will be:

Shrimp Masala (starter)
Baby Back Ribs
Saffron Rice
Stir Fried Cabbage
Ice Cream
 
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.
 
Last edited:
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.
 
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
 
Gosh Kyh Ya' All Eat Real Good Don't You?!?

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.

This whole menu:

Tortilla Espanole (starter)
Turmeric Squid with Tamarind Sauce
Cous Cous
Orange-Mint Salad
Cappiciano Pana Cotta

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.
 
Last edited:
homemade sundried tomato, rosemary and garlic buns

Can I have the recipe, Jglass? Purty pweeze!
 
Hi KYH,

I see! I guess my day will come,(to spend more time in my kitchen, my hearts desire) and I am pretty sure I want to follow in your footsteps:). How very neat!

I will most definitely check into purchasing a copy of "Where Flavor Was Born" sounds intriguing to say the least. Tamarind Sauce sounds fabulous, I love sauces. I do not get to do much plating, but I'll bet you have fun. I love being fancy in the kitchen and making the eye appeal as pleasant as possible.

I agree, I too love meatloaf, and especially when my fiance makes it..YUMMY! But last night I made it and he loved it, something about another person's cooking! My grand-daughter will eat meatloaf when she won't touch anything else. I guess that's why it's one of my comfort foods!

But thanks for setting me straight and of-course you are right! And just for the record I make all my dry beans from scratch, the only canned beans I buy are Garbanzo (which I use to make hummus)! And the occassional Van Camp's Baked Beans that I transform into REAL BAKED BEANS!;)

CCCathy
 
Last night I made home made Chinese dumplings. It was my first attempt and they came out pretty darn good too. Cooked the leftover stuffing and mixed it with rice as the bed for the dumplings. I just ground some beef with garlic and onions and added a little bit of flour and a bunch of teriyaki and some s/p for the stuffing. Made up the little flour shells and cooked away.

Tonight we are having left over meatloaf as the boys have baseball practice early and I have had little to no time lately.

On the meatloaf.. What is so great about it is, you can do it different every time and it is so versatile. I think you can learn a lot about someone by just trying their meatloaf a few times.
 
14xvo4.jpg


Sun-Dried Tomato Rosemary Bread (Abm)

A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to
an Italian meal.

1 1/2 lb. loaf
1 cup water, plus 2 tablespoons water
1 1/2 tablespoons olive oil
2 1/4 cups bread flour
1 cup whole wheat flour
1 tablespoon sugar
1 teaspoon salt
3 tablespoons sun-dried tomatoes, chopped (dry packed)
3 teaspoons fresh rosemary, minced or 1 teaspoon dried rosemary
1/2 teaspoon garlic powder
2 teaspoons active dry yeast

Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
Choose dough cycle. About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
When cycle ends, remove and shape as desired.
When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn).
Place on a cornmeal dusted baking sheet, spray lightly with olive oil.
Let rise until doubled.
Bake in a 375 deg. preheated oven for about 35 minutes or until bread tests done.
(Rolls will be done in 15 or so minutes).

Had to add atleast another 1/4 cup of water to get my dough ball to look right. I made a french bread type loaf of it for a friend. They loved it. I added a little extra garlic powder. Slashed the top of the buns and brushed with egg wash then sprinkled with fresh parm cheese.
 
Last edited:
Cook Chatty Cathy said:
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
Click to expand...

I think I would like to come to your house for dinner too..:D That sounds so good! It would be great if everyone could get together some day.
My father in law and I love meatloaf. I would love your recipe for it.
 
KYHeirloomer said:
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.
Click to expand...


You have been to Carter Caves I take it,
Been through them when I was a kid...before I got claustrophobic lol.
I was in Frankfort KY a few years ago for some business my husband had at the Department For The Blind. We didnt get the sight see or anything. I had to get back home and take care of my dog and the fat blue rabbit that is my avatar.
 
Hi Jg,

I will post the meatloaf recipe in the beef forum section. You know the more I think about your bread the more my mouth waters! The sun-dried tomatoes must really add to the flavor!

Thanks for sharing, Cathy
 
Yeah, Jglass, been to Carter Caves a number of times. Also to the surrounding area---both exploring caves, fishing, and canoeing some of the streams.

If you're near a bookstore (like the one in the park) you'll find a copy of "Hiking Kentucky," the preeminent guide to the trails of Kentucky. I'm the author.

On your bread recipe, I'm guessing I can just mix up the ingredients in my stand mixer, and go on from there? I don't have a bread machine.
 
Oh yeah you can do it in a stand mixer.
I take the lazy route and let the bread machine do alot lol.
I will definately pick up your book.
 
Cook Chatty Cathy said:
Hi Jg,

I will post the meatloaf recipe in the beef forum section. You know the more I think about your bread the more my mouth waters! The sun-dried tomatoes must really add to the flavor!

Thanks for sharing, Cathy
Click to expand...

Im not sure exactly where I ran across that recipe.
I love pretty much anything with sundried tomatoes.
I took a elderly friend a french bread style loaf of that earlier today.
He is a diabetic so I told him not to eat much bread at once.
I called this evening to see if he liked it. He goes I love it. Im taking it easy though and not eating much at a time..got little less than half left :eek:
You guys know how big a loaf of french bread usually is. Less than half in three hours is ALOT of bread. Im gonna have to watch making him bread lol.
I dont want to kill him. His wife just had knee surgery and cant really cook.
Better make them a pot of soup or something next time and skip the bread :eek:
 
jglass said:
Im gonna have to watch making him bread lol.
I dont want to kill him.
Click to expand...

What if you tried shaping it like an epi loaf? That would determine portion size---provided he realizes that one ear is a portion.

I'm definately going to try this bread, though.
 
Thursday Dinner

Tonight's menu:

Won-ton cups filled with Maytag-blue cream and gingered pears (starter)

Mahi-Mahi in papaya-port sauce
Pearl cous-cous with tomato
Carrots with ginger & soy

Other than the starter, these are all from the freezer, having been prepared as part of other meals.
 
Actually I can't Cathy. The dish is OK, but nothing spectacular. Certainly not worth the work involved. So I tossed the recipe (Friend Wife had downloaded it from somewhere).

Sorry.
 
You must log in or register to reply here.
Back
Top