What's for dinner?

[Savor Dam]

Yes, of course; if it is the common practice in Florida, it must be right.

(I am well aware that there will be a price to pay for that bit of humor...)

[aliantha]

Tonight I tried another recipe that I collected forever ago. I got this one out of the newspaper. It's whole-grain linguine with a sauce of shrimp, canned chopped tomatoes, onion, garlic, white wine and some spices. The recipe called for fresh parsley, which I didn't have, but I did have fresh dill weed so I used that. Also some dried oregano and some lemon zest (I used dried lemon peel). Topped it off with some feta. Pretty tasty, even with substituting the dill for the parsley.

[sgt.null]

two turkey burgers total of 6 oz

grilled veggies on top 1 cup (mushrooms, onions, green pepers)

raw veggie 1/2 cup (slice tomato)

1 oz sprinkled low fat cheese

1 cup banana/orange tea, 1 cup kiwi flavored water

for desert - two no sugar freeze pops (1 orange/ 1 pineapple)

[Menolly]

My father-of-love is visiting and it being UF Homecoming weekend we have decided to "get out of Dodge" and avoid the packed restaurants here in Gator Town. So, we're driving the few miles out of town to Newberry and trying a new-to-us place called Blue Highway.

The menu, except for daily specials, is available online in pdf format here. I'm thinking Beorn will have a calzone, we adults may split a "thin crust" pie between us, and that lasagna bianca and the lamb piadine is calling me...

The fungi pie keeps drawing my eye, but if we agree on that one to share, I think the piadine will be mine along with soup or salad, as the lasagna bianca sounds too similar in flavors to the fungi pizza.

[Menolly]

So last night's meal...
...talk about "food coma."
Holy cow.

We started off ordering their "sicilian" pizza.
I wasn't too enthused, as I don't usually care for thick crust pizza. But their crust was a focaccia-style flatbread crust that was quite tasty.

We decided to order a "create your own" pie, rather than one of their offerings. Beorn turned his half into a meat monster. We got the basic sauce and mozzarella and then added both ricotta and fresh mozzarella over the whole pie. Beorn then added bacon, genoa salami, italian sausage, meatballs, and roasted chicken to his half. I added fresh basil, fresh garlic, fresh oregano, artichoke hearts, and a custom order of the mixed mushroom selection of fresh portabello, shitaki, oyster, and "fancy" white buttons that are on their "fungi" pie to my half. Paul and my father-of-love each shared from our halves. I think their were 16 squares total, or eight slices per half; we brought one of Beorn's squares home.

Beorn then went with the lasagna bolognese and added a bowl of the soup du jour when he learned it was italian wedding soup. After all of that, Beorn brought half of his lasagna home and had it for lunch today. Hyperception ordered an antipasti plate which he shared with us and the large Blue Highway salad. As well as containing the items listed on the menu, it also had split cherry tomatoes stuffed with fresh mozzarella. Father-of-love got the large Mediterranean chopped salad, and then barely touched it; I finished it off for lunch today.

I was all set to go with the lamb piadine after constructing my half the pizza when I saw last night's specials. They had cioppino! I knew it was a rustic shellfish stew and it was very well prepared. Clams, mussels, shrimp, and calamari (with tentacles, yay!) in a slightly thick tomato base served with three slices of toasted crustini. For my palate, the seasoning needed a bit more salt and seasoning. Fortunately they had both salt and pepper mills on the table, as well as crushed red pepper flakes for some heat and I had some fresh oregano left from the pizza which I added. Perfect! I also went with a cup of the italian wedding soup. While it was tasty, I felt the $3.00 charge for it was too costly. The nearly doubled price for Beorn's bowl was even worse...

I found that I still missed having some pasta for the stew though, so when our waitress checked on us I asked if I ordered the same in the future if it would be possible to have the cioppino served atop pappadelle or spaghetti (the only pasta selections I saw on the menu, other than lasagna) and she didn't see why not, for a slight upcharge. So, while I hope to try other things on the menu during future visits, I will keep the cioppino on pasta in mind as an option.

Beorn had a Pepsi, the rest of us unsweet tea. After that, none of us wanted dessert.

We arrived about 7:45, were seated about 8:20 (it was Homecoming Friday night!), and were finished by 10:30. I think the timing of the courses were off a little bit, even though we ordered the pizza a good fifteen minutes before we ordered the rest of our meal, everything else started to come out before we were halfway finished with it. I think next time we will wait to order the rest until the pizza is served.

The acoustics were a little loud, but again it was Friday night and they were busy. But the architect definitely built a "live" acoustic setting which was a bit loud at times.

The entire bill for the four of us (beer and wine served only; none of us indulged) came to just over $100. Not a place we'll frequent often, considering the cost and the drive from our house on the opposite side of town. But for an occasional splurge I'm pretty sure we'll try Blue Highway again. We enjoyed it.

[Savor Dam]

Yesterday being a gloriously clear day, Dam-sel and I did a circumnavigation of Mt Rainier. On our way back, we stopped into a little place in Maple Valley that we had seen many times but never tried: Cedar Grill.

Started with crab cakes and a pair of Georgetown 9 pound porter pints. The crab cakes were a bit small, but very well made and nicely spiced.

Salad course was fairly typical. Dam-sel tried their chipolte ranch, which was far better than the blue cheese I chose.

Her entree was chicken fried steak with mashed potato and green beans. Huge portion...so she has a lunch-worth that we brought home.

My dinner was seafood marinara; scallops, shrimp and salmon over spaghetti with a sauce that really could have used a bit more kick.

Finished with bread pudding, Well-prepared, but I would have enjoyed a little spirits over the top, rather than whipped cream that I strongly suspect came from a pressurized spray can.

[Menolly]

Well, should we choose to try again to get me to see Ranier when she is "out" instead of obscured by clouds, perhaps we can plan on giving this place a try.

...or if this is a place Dam-et will also enjoy, I guess this could be done after an airsoft game, if we bring a change of clothes for him.

It does sound like a good option for either trip.

[Savor Dam]

Consider it a date!

[Orlion]

Ah, nothing's like chicken alfredo without the chicken or the alfredo.....

....wait, what was it I just ate?

[Menolly]

*giggle*

[Savor Dam]

Ah, nothing's like chicken alfredo without the chicken or the alfredo.....

....wait, what was it I just ate?

Yes, "chicken alfredo without the chicken or the alfredo" strikes me as very much like nothing...or maybe just a pile of plain fettuccini.

[JazFusion]

I made the most amazing dinner the other night: a whole roast chicken served with cranberry sauce, homemade mac and cheese and southern style collard greens.

It turned out so fabulous, I cannot wait to make it again.

Here's the recipe:

The Chicken

1 whole roasting chicken, giblets and innards removed, trussed (if you can)
Bavarian style sweet mustard
Fresh thyme, savory and oregano
Salt and pepper

Truss the chicken with butcher's twine and place in roasting pan. Season with salt and pepper. Put whole springs of all fresh herbs inside the chicken. Spread the sweet mustard evenly over the chicken, making sure to coat everything thoroughly. Sprinkle liberally with thyme leaves.

Roast for 15-30 minutes at 450 degrees F. Cover with aluminum foil and turn the heat down to 350 degrees F, cooking until a meat thermometer reaches an internal temp of 165 degrees F (it took about 1 1/2 to 2 hours for the 8 pound chicken I roasted). Let rest for 20 minutes before carving.

Homemade Mac and Cheese

4 tbsp. butter, divided
2 tbsp. flour
2 cups milk
Salt and pepper
1 cup white cheddar cheese, grated
1 cup fontina cheese, grated
1/2 cup blue cheese
1/2 cup parmesean of your choosing
Pasta of your choosing (I used penne rigate)
Breadcrumbs

Prepare pasta as directed on package.

While pasta cooks, melt 2 tbsp. butter over medium heat in a medium sauce pan. Whisk in 2 tbsp. flour, making sure not to burn the roux. Cook for 1-2 minutes. Pour in the 2 cups milk, making sure not to scorch the milk. Reduce heat to simmer. Mix occasionally until thickened. Sprinkle in salt and pepper. Add the cheeses and stir until smooth.

Drain pasta and put in baking dish. Pour cheese mixture all over pasta, mixing well. Sprinkle top with breadcrumbs. Melt the other 2 tbsp. butter and pour evenly over breadcrumbs. Bake in a 350 degree F oven for 15-30 minutes, or until top is golden brown and the cheese is bubbling.

Southern Style Collard Greens

Collard greens
Bacon
Apple Cider Vinegar
Half an onion, chopped
Sugar
Tabasco sauce
Water
Garlic, chopped
Salt and pepper

So, this is one of those recipes I know by heart just by growing up in the South. I don't measure anything out, so it really is a matter of taste and preference. This is what I do.

Chop collard greens into bite size pieces, remembering to remove the tough ribs. Set aside. Chop up about half a pound of bacon and sizzle in a skillet. Chop up half an onion while the bacon cooks and then pour into the skillet. Sprinkle with salt and pepper, and saute until onions are translucent. Add chopped garlic, saute for 30 seconds. Add the AC vinegar, Tabasco, and sugar. If I ventured a guess, I'd say I used about 2-3 tbsp. of AC vinegar, 2-3 tsp. of Tabasco and 1-2 tbsp. of sugar. But again, it really depends upon your taste preferences.

Add chopped collards to the sauce. Pour water over everything (about 3/4 to 1 cup) and cover. It takes about 5-10 minutes for the collards to cook down. Stir well, and serve hot.

Cranberry Sauce

1 bag whole cranberries
1 cup water
1 cup sugar
1 can crushed pineapple

Pour everything into a medium sauce pan. Boil for 10 minutes, or until cranberries are tender. Mash cranberries or puree in a blender. Chill for 2 or more hours. Or serve hot, if desired.

You will not regret making this dinner!

[Menolly]

That sounds amazing, Jaz!

[Cameraman Jenn]

Decided to perfect a mac and cheese recipe. Today it's gonna rock hard. I started with a basic bechamel and added some butter browned shallots. Salt pepper, gouda, sharp cheddar, monterey jack, and skins from a really delicious triple cream humbolt fog cheese from the Cowgirl Creamery with a panko and romano crust. The store was out of tater tots Should be delicious though. I tasted the perfectly creamy sauce before I mixed it with the elbows and it was crackalicious. The skins added a nice smoky tangy flavor and I used more sharp cheddar this time and less monterey jack so it would have more flavor. The last one was a bit on the bland side.

[aliantha]

Mmmmmm....

I had breakfast for supper tonight: two-egg omelet with pepper strips, onion, and shredded Cheddar for the filling, with two slices of Great Harvest whole-wheat toast alongside. Mmmmm....

[Vader]

creamy potatoe soup with majorem

beef rouladen with red cabbage, potatoes and cinnamon flavored pears

white and dark mousse in a chocolate mesh with whipped cream and raspberry sauce

[sgt.null]

for Christmas we are having gumbo. some pork, shrimp, fish (of some sort), okra.

[Orlion]

Crackers and cheese

[aliantha]

We went out for Chinese.

[Cameraman Jenn]

I made Irish Beef Stew and brown bread tonight.

Brown Bread:
1.5 cups buttermilk
1 cup molasses
1 cup all purpose flour
2 cups whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup unsalted sunflower seeds

preheat oven to 350, grease 9x5 bread pan. mix dry ingredients then mix in wet and sunflower seeds. Bake for one hour or until tester comes clean in the middle.

Irish Stew

2 lbs cubed beef cut into 3/4 inch cubes.
cup of flour
1 20 oz stout beer
4 cups broth of choice (I used half beef and half mushroom stock)
1 can tomato paste
1 bay leaf
pinch of thyme
six medium garlic cloves
cooking oil of choice
1 cup pearl onions, peeled
1 cup small chunked carrots
1 cup small chunked parsnips
1 cup small chunked red potatos, skin on
salt and pepper to taste
2 cups frozen peas

Coat the beef in flour and brown on bottom of pan with cooking oil. Brown all sides and pull meat out as it is done and set aside in bowl. Add broth and beer to hot pan to deglaze and get all that yummy up into the mix. Add spices and salt and pepper, add meat back in. Add tomato paste. Simmer for two or so hours on low to tenderize beef. When sauce has thickened up nicely, add root veggies and simmer on low for another hour. Add frozen peas about three minutes before serving.

I think the next time I attempt this dish I will hold back the potatoes, make garlic mashers instead with red tatties, skin on and serve the stew poured over a bed of mashers with lightly sauteed broccoli in the middle (top of taters but under the stew). It was delicious for never having made this dish before.