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What's for dinner? Part XXI

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Everyone's welcome to sit round the big virtual dinner table and share their food with everyone else. So, what's on your plate tonight?

John

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  1. Old school stuff. NYT baked stuffed pork chops, Julia's potatoes au gratin and an green bean recipe from the sixties, fageolini trifillati I bought a winner dessert from a charity auction, another Julia recipe- apple and pear tarte tatin. Why would anyone want to go out on Valentine's Day eve? The wine has yet to be bought- probably a Pinot Noir. (Actually old school too- it was rediscovered in the 21st century).

    1. i'm knackered after yesterday's pub crawl so today will be extremely simple: steamed mussels. to be washed down with an Alsatian Gew├╝rztraminer [Arthur Metz Gew├╝rztraminer Reserve, from supermarket.].

      1. Last night rare rib lamb chops for 3 of us (one kitty got his, the other disdains human food), bulgur cooked with fried shallot and chicken stock, and a hearts of romaine salad with garlic dressing (2:1 sharp vinaigrette with a tsp or so of Brazilian bottled molho de alho). The usual liquid accompaniments. Planning something chicken from Fuchsia D tonight for dinner (in honor of Chinese New Year, not the traditional feast, just a dish or two).

        1. Last night I made spicy Thai crab cakes with sun-dried tomato aioli. I got the recipe from a local chef. They were amazing! Here's a photo:

           
          1. Mrs H is pot-roasting a joint of brisket as we speak, in with onion, leek, carrot & turnip. Some steamed kale on the side. She's going to be making a prawn cocktail for starters (she is soooooo 1970s at times).

            The in-laws have just returned from a five week cruise bearing gifts of honey cake from their last port of call in Madeira. I've just sampled (like you have to - in the manner of the tasters for the Roman Emperors). It is exceptionally rich and I think a thin slice with coffee will serve as dessert.

            5 Replies
            1. re: Harters

              The things you do for the cause, Harters. Noble of you!

              1. re: buttertart

                Indeed. I've had to go back it to - just to make doubly sure.

                It's an unusual taste and texture. Texture is more akin to a truffle (not the mushroom type) than cake. And taste is like a cross between a rich fruit cake (such as we Brits eat at Christmas) and gingerbread. And it looks very like the Spanish pan de higo

                I may have to check it again to make sure there's nothing potentially hazardous to Mrs H. Come to think of it..... perhaps I should eat it all - just to be on the safe side.

                1. re: Harters

                  Sounds great, I wonder if there's a recipe for it out there somewhere. Love Christmas cake (known to and reviled as fruitcake by some benighted Americans), make at least one go of it a year.

                  1. re: buttertart

                    Here's one. Certainly reads like something I'm eating.

                    No ill effect yet - but you can't be too careful.

                    http://www.madeira-island.com/interac...

                    1. re: Harters

                      Hmm, for bread dough, I take it it means bread flour? Keep up the good work!