What's for dinner?

Learn how to make Spring Wine and aliantha cookies.

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Menolly
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Post by Menolly »

aliantha wrote:
Menolly wrote:wow...
Add a shot of rum to flambé, and it sounds nearly like a bananas foster sauce.
Saaaaaay.... :twisted:
...precisely... :twisted:
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Menolly
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Post by Menolly »

Tonight is pork chops with unsweetened apple sauce, green peas seasoned with butter and dill weed and baked potatoes.
yummy...
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Wyldewode
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Post by Wyldewode »

Tonight I had shepherd's pie with a spinach/strawberry salad and double chocolate cookies for dessert. I love it when my friends cook dinner for me! :D
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Post by StevieG »

Damn!! - makes mental note not to come into the Galley when lunch is still an hour away... :P (sounds delicious by the way)
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Menolly
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Post by Menolly »

Tonight's going to be thin spaghetti with my home made meat sauce and grilled Italian sausage on top, all smothered with Locatelli romano, tossed salad with dressing of choice, and English muffins with butter and granulated garlic.

...can't wait!! :D
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Post by Wyldewode »

I think I'm going to make gemelini with shitake mushroom marinara, and some toasted garlic bread. It's too hot to warm the oven for the bread, so I will just grill it on my electric griddle. :biggrin:
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Menolly
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Post by Menolly »

~Lyr, is gemelini a pasta?
I'm not finding the shape on a search for it. :(
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Menolly
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Post by Menolly »

Tonight's meal will be:

broiled pork chops rubbed with kosher sea salt, fresh cracked black pepper, granulated garlic, hot Hungarian paprika and dried dill weed
baked potatoes seasoned with butter, fresh cracked black pepper, granulated garlic and dried dill weed
and green peas buttered and seasoned with dried dill weed and some dried tarragon.
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Post by Damelon »

Going out for a pizza. :biggrin:
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Post by Savor Dam »

Spaghetti with hickory-smoked chicken sausage and a cuke-green onion-tomato-avocado salad.

Dessert will be ramekins of the orange-chocolate cheesecake filling I am experimenting with for game night tomorrow. The preferred ramekin formulation will be used for the actual cheesecake.
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Menolly
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Post by Menolly »

Which cheesecake filling won, Savor Dam?

Tonight I'm contemplating curries.
I always get mine with wokked vegetables and lightly wokked tofu. So, do I want penang curry from Chopstix Café?

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(picture of the penang, though not tofu)

Or Malaysian peanut at Buddha Belly?

*no picture of the curries at Buddha Belly available*
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Post by Savor Dam »

Here's the Orange-Chocolate cheesecake filling I'll be using:

3 packages neufchâtel cheese (low-fat cream cheese), 8 oz. each
1 cup sugar
1/4 cup cocoa powder
4 eggs
1 Lindt Excellence Intense Orange dark chocolate bar, 3.5 oz., chopped and melted
roughly 1/2 tbsp orange zest
1/3 cup sour cream

Beat neufchâtel cheese, sugar and cocoa powder until smooth. Continue to beat, adding one egg at a time, followed by melted chocolate, orange zest and sour cream.

This goes in an oreo-crumb crust; not having a springform pan at hand, what I am making is more accurately described as a cheesecake pie. The pan containing smoothed filling in crust goes in a water bath in a 350 degree oven for 50 minutes, at which point the oven is shut off but left closed for another hour, after which the cake / pie is taken out and refrigerated 4 hours to overnight before serving.
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Menolly
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Post by Menolly »

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I always did want to see the Pacific Northwest...
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Post by Savor Dam »

You are welcome anytime...or we can meet at the middle of a bridge in a neutral location and exchange a cheesecake pie for a key lime pie.
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Menolly
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Post by Menolly »

Savor Dam wrote:You are welcome anytime...or we can meet at the middle of a bridge in a neutral location and exchange a cheesecake pie for a key lime pie.
I'll come there and do what I did at elohimfest 2007 in Albuquerque: bring the key lime juice with me, and a key lime as well for the zest, if they're in season. Image
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Post by hearthrall antonicus »

Tonites dinner for me ,my wife and kids when its 107 degrees outside :a California Summer Classic!

2 loaves of french bread with 2lbs of sliced turkey breast,Swiss-american cheeses ,slathered in mayo and brown mustard,with a half head of iceberg lettuce shredded on top,purple onion slices, italian dressing & black olives,, pickles, and topped off with freshly ground black pepper & served in huge sliced chunks, a fine Coors light pilsner in a frozen mug, and if theres still room...home made hot fudge sundaes with plenty of nuts & whipped cream. Not much of a fancy meal, however a feast nonetheless
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Post by Vader »

Fried cod on top of a creamy potatoe mash "pimped" butter fried with leeks and fennel.
Functionless art is vandalism. I am the vandal.
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Post by aliantha »

Amy's spinach pizza. 8) Not bad for a frozen pizza.
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Menolly
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Post by Menolly »

Vader wrote:Fried cod on top of a creamy potatoe mash "pimped" butter fried with leeks and fennel.
I have to ask...
What is "pimped" butter?
And are the leeks and fennel pan-fried/sauteed in the "pimped" butter?
Or breaded and fried?

Man, I even feel I'm giving you a hard time, Vader, and it's not my intent at all...
*sorry*
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Post by Vader »

Menolly wrote:
Vader wrote:Fried cod on top of a creamy potatoe mash "pimped" butter fried with leeks and fennel.
I have to ask...
What is "pimped" butter?
And are the leeks and fennel pan-fried/sauteed in the "pimped" butter?
Or breaded and fried?

Man, I even feel I'm giving you a hard time, Vader, and it's not my intent at all...
*sorry*
Again it's me who has to be sorry. I simply forgot a "with". I "pimped" my mash WITH butter freed leeks and fennel. So you're right. Leeks and fennel are being sauteed in butter (salt and pepper and hint of sugar) to "pimp" the mash.
Functionless art is vandalism. I am the vandal.
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