Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 13, 2010 02:08 AM

What's for dinner? Part XXI

Welcome to the latest thread in our long-running epic series. We start a new one about every 200 posts so that there's ease of loading for everyone

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?


  1. Click to Upload a photo (10 MB limit)
  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.


                    1. re: Harters

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