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Post by kerouac2 on Aug 22, 2022 20:26:28 GMT
Merguez are allowed in Belgium? Do the fricadelles know?
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Post by lugg on Aug 25, 2022 19:48:14 GMT
I really had no idea what I wanted tonight so settled for a cold chicken salad
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Post by tod2 on Aug 28, 2022 9:35:32 GMT
Nice to see you - to see you nice! As our Brucie would say (RIP). You have put me to shame Whatagain as I have never used my tagine dish. Thanks for the inspiration to get it out from the back of the cupboard and make a lamb tagine with couscous on the side.
Two of the last dinner dishes I made were really good. A stirfry pork and yesterday grilled sole with jumbo prawns. I used my divine cheats hollandaise sauce mixed with capers.
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Post by kerouac2 on Sept 9, 2022 17:52:22 GMT
I made moules marinière tonight, first time this cooler season.
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Post by cheerypeabrain on Sept 9, 2022 18:21:00 GMT
Made a nice beef curry with spicy vegetables, pilau rice, onion bhaji and chapatis. .....can't...move....parp...
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Post by kerouac2 on Sept 9, 2022 18:29:05 GMT
I bought some "almost sell-by date" pork chops for next to nothing today, sliced them into little pieces and put them in the freezer. They will become some sort of Chinese curry in a few days. Or maybe in a few weeks.
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Post by tod2 on Sept 15, 2022 12:45:47 GMT
I love pork chops. On Sunday we went to have a Sunday roast at our local pub only to find there was no roast. Quick as a flash I ordered the pork chops. I wasn't sorry. The chef had glazed them in a delicious BBQ sauce. Mr.Tod is not a fan of pork so I very rarely cook pork chops. Roasted Pork belly gets the thumbs up tho.
Tonight it's pan fried trout fillets with caper sauce and baby potatoes. Inspired by a recipe in my "The French Farmhouse Kitchen" by Eileen Reece. Got it from The Hospice Shop. Here the recipe is called : "Truites a la bretonne" ( Trout with shrimps and potatoes). I dont have any shrimps or prawns at the moment so will double up on the capers and parsley.
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Post by kerouac2 on Sept 27, 2022 15:05:38 GMT
Tonight I am having a completely homemade choucroute garnie but not as garnie as it should be because I only have some thick sliced bacon and some garlic sausage as the meat elements of the dish. If I were cooking for 4 or 6 or more, I would have outdone myself.
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Post by bjd on Sept 27, 2022 16:55:16 GMT
Soup tonight for the first time in months as the weather has cooled off so much.
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Post by whatagain on Sept 27, 2022 17:28:40 GMT
Sauerkraut ! Fantastisch.
Ker, did you cook yourself the cabbage or 'just' reunited all ingredients ? For me that is the only way to make it...
I prepared chicons au gratin with puree. Ok, i bought the chicons au gratin but i made the mashed patatoes, took me ine hour as indicated on the dite marmitton.fr or .com - the best for internet recipies. Nit that it is rocket science to make purée...
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Post by kerouac2 on Sept 27, 2022 17:54:53 GMT
Ker, did you cook yourself the cabbage or 'just' reunited all ingredients ? I confess that I used a jar of Hak sauerkraut that I bought at Auchan in Luxembourg on Saturday. (And I am happy that I bought more than one jar.) I only learned recently that you can no longer find basic sauerkraut in supermarkets in the region of Paris, only the awful 'William Saurin' tins of choucroute garnie. I would have to go to a charcuterie to find the basic sauerkraut, and I don't think that a lot of them would even have it. Luckily there is an Alsatian specialist across from Gare de l'Est where I know that I will always be able to find it. Anyway, my sauerkraut tonight was just fine (by my low standards) and I was pleased to have enough leftovers for another meal. I have always made my chicons au gratin myself, so there! Soup tonight for the first time in months as the weather has cooled off so much. I had Liebig pumpkin soup for dinner last night and Knorr mushroom soup for lunch today. Yes, I know that it is nothing to brag about, but those are two types of soup that I find too difficult to make myself. Various vegetable soups are more my style, as well as various noodle soups with vermicelli, udon or other pasta.
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Post by bjd on Sept 27, 2022 18:00:04 GMT
Pumpkin soup is easy to make in fact. I always make some at the beginning of fall/winter but tire of it before pumpkin season ends. Tonight it's chicken noodle soup with some vegetables in it.
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Post by tod2 on Oct 3, 2022 10:09:24 GMT
When it comes to calamari I prefer the baby tubes. These were done to perfection at a local restaurant we dined at.
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Post by kerouac2 on Oct 3, 2022 15:41:46 GMT
Looks good to me!
I'm simmering pork chunks in wine with spring onions and chopped giant white mushrooms but I'm not sure exactly how I will serve the result. Rice is a major possibility.
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Post by kerouac2 on Oct 13, 2022 13:50:51 GMT
chicken wings with lemon sauce
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Post by bixaorellana on Oct 15, 2022 2:03:17 GMT
After seeing the last two pictures above, I'm embarrassed to post about my meager meal.
Made dog food today, and when it was my own supper time I was in no mood to cook or clean up anything else. I made myself a nice little plate of cheese, leftover egg salad, lettuce leaves, and some slices of poblano pepper.
Holy hell! Usually poblanos are disappointingly bland, but this one set my mouth on fire. I had a few crackers & finally killed most of the heat, but my lips and even nose still burn and feel swollen.
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Post by kerouac2 on Oct 15, 2022 18:04:57 GMT
I shredded some smoked chicken (nearly finished with it and not a moment too soon, because that will make 5 meals, luckily mostly not consecutive) and had it with cauliflower and baby potatoes in a Munster and cream sauce with some chives and cilantro.
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Post by lugg on Oct 15, 2022 19:24:08 GMT
Holy hell! Usually poblanos are disappointingly bland, but this one set my mouth on fire. I had a few crackers & finally killed most of the heat, but my lips and even nose still burn and feel swollen. That rogue chili is always quite unexpected . I've thrown a few of the last of my home grown chilies into the spag bol I am making for dinner.
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Post by bixaorellana on Oct 16, 2022 2:03:05 GMT
Speeecy-spicey Italiano!
I'm making red lentil/zucchini curry. It called for hot green chile, so I just used part of the surprise poblano from last night.
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Post by mich64 on Oct 16, 2022 17:52:16 GMT
It is my turn to bring Sunday dinner over to my in-law's. We have been taking turns since her fall as she would be sad to miss even one Sunday dinner with her family. Yesterday I made a lasagna and spaghetti sauce to bring today (always seems thicker and more flavorful when reheated), I will make the noodles there and also a garden salad. My sister-in-law is bringing bread she will have made this morning and a dessert. It may seem strange to have 2 pasta dishes, but that is how my mother-in-law has always done it so I am doing the same.
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Post by kerouac2 on Oct 16, 2022 18:18:11 GMT
Is that how she raised a son who doesn't eat vegetables?
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Post by mich64 on Oct 17, 2022 23:41:24 GMT
Is that how she raised a son who doesn't eat vegetables? I have never thought about it that way Kerouac!! But you are probably correct! Now that I think back, there is no salad when she makes this dinner, just lots of pasta and lots of bread! Usually an Italian loaf from the bakery and an oven baked prepackaged garlic bread. I added the salad because I make some kind of salad 5 of 7 nights week because it is the ONLY vegetables I can get my husband to eat! He likes to believe french fries count, technically perhaps, but not good enough for me. Dessert was cinnamon buns, delicious! Tonight we had leftover spaghetti.
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Post by kerouac2 on Oct 18, 2022 17:39:56 GMT
Tonight I had a "nordic salad" of smoked herring, Granny apple slices, red onion, chopped parsley and crème fraîche. It would be unwise to passionately kiss anybody right now.
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Post by kerouac2 on Oct 20, 2022 16:55:07 GMT
I boiled lovely chicken feet today (imported from Poland) to make a starter for dinner. a portion of the finished product Since I generally eat too fast, it is a great product for me because you have to stop and give them a pedicure before you put them in your mouth.
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Post by lugg on Oct 21, 2022 18:58:35 GMT
Since I generally eat too fast, it is a great product for me because you have to stop and give them a pedicure before you put them in your mouth. How did they taste? ... apologies but from me but it is a resounding no, never ever .
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Post by lugg on Oct 21, 2022 19:00:21 GMT
Shortly I am going to cook a stir fry for dinner - mainly veg with copious amounts of beansprouts and noodles with lashings of ginger and some soy sauce.
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Post by kerouac2 on Oct 21, 2022 19:42:07 GMT
They mostly taste like chicken skin, the very best part of a chicken. Visually they are a challenge if you are not used to them.
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Post by Rita on Oct 22, 2022 15:55:28 GMT
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Post by lugg on Oct 24, 2022 19:11:50 GMT
It does sound good Rita but I really dislike lamb, pig and calves livers. I do like chicken livers though - so wondering if I might try the recipe with those.
Lentil bake for me tonight - red lentils , aubergines , leeks . The lentils are red and I have added lots of spices / ginger etc to make a thick dahl like result.
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Post by kerouac2 on Oct 25, 2022 4:04:38 GMT
I had chicken samosa with a cucumber salad.
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