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Mar 30, 2010 11:11 AM

What's for dinner. Part XXV

Well, here we are on a new thread (for ease of loading, we start a new one about every 200 posts).

Welcome to any new posters - please sit down at the virtual dining table and share your food with us.

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    1. Tonight - fish in cheese sauce. Easy peasy this one.

      White fish goes into a baking dish. We've got cod but haddock, coley or similar does nicely. It get topped with a good grating of cheese (Red Leicester is what we usually use for colour - but it's Cheddar tonight. Then some blobs of Greek yoghurt and seasoning (fresh fennel is good when it's in season). Gets baked for a while. The cheese and yoghurt melts to make a nice thick coating sauce. I found leftover bits of puff pasty in the freezer, so they're cooking alongside. And there'll be some peas (or petits pois as the packet says).

      1. Encore une fois: spicy, tandoori-style marinated chicken thighs (yogurt, ginger, garlic, cayenne, tandoori mix), baked/roasted or broiled TBD. Served with Basmati rice, yogurt cuke salad, and probably cauli or spinach.

        3 Replies
        1. re: linguafood

          One of my fave meals. How long do you marinate for?

          I use a bought tandoori or tikka paste mixed with the yoghurt and it gets just about 24 hours in the fridge. Perks up a tired old supermarket chicken breast as well.

          1. re: Harters

            Alas, I got a late start in the day (like every day >sigh<), so the thighs probably only marinated 2-3 hours. Here's hoping it will be enough.

            Oh, and something I *just* noticed, and it's pissing me off to no end: the yogurt I bought is SWEETENED. Not that you could tell from looking at the broad letters saying low-fat yogurt. Ugh. Guess I'll have to add more salt and hot chile....

            1. re: linguafood

              LOL, linguafood. I see savory recipe reviews all the time where the commenter is like, "I used vanilla/strawberry yogurt; turned out fine." I always wonder...

        2. Eomuk-guk (fishcake soup) and kimbap

          Soup made from eomuk (fried fishcake), fried tofu, rice sticks, green onion, and egg strips.

          Kimbap made with cucumber, ham, krab, fishcake strips, egg strips, pickled radish, and shredded carrot.

          2 Replies
          1. re: hannaone

            Night 2 of passover. We are having lemon chicken, potato kugel, matzo ball soup with asparagus and shitakes and a flourless choclate cake for dessert.

            1. re: hannaone

              tonight my daughter wanted noodles, so we had udon mixed with stir fried broccoli, egg, swiss brown mushrooms and a bit of jalapeno and tomato chicken sausage. I added a couple of spoons of clear homemade chicken soup to the stir fry for extra flavor. Dessert was fresh strawberries with vanilla sugar for her and a bowl of fresh yogurt topped with lightly salted cashews and fresh blueberries for me. Husband ate steamed rice with a nice moshur dal (orange lentils cooked with potato, tomato, tumeric and chile and a teaspoon of rasam powder), a green mini cucumber like vegetable called 'kovakkai' in south india made with tomatoes, and a huge steaming mug of chicken soup. (His dinner was actually leftover lunch!)

            2. I made a sort of aloo palak ( with peas for DH tonight before heading to cooking class, where we made:

              -potato-leek soup with escargot (great, but the canned escargot really didn't do anything for me
              )-mixed greens and romaine salad with red wine vinaigrette, topped with chopped hard-boiled egg, bacon, sauteed onions, and mustard-cream dressing (delicious...reminded me of deviled eggs...everyone had seconds)
              -califlower, olive, green onion, and new potato salad with anchovy dressing (not as good as it sounded)
              -beef fillet roasted with rosemary, thyme, and shallots with port wine reduction (good, but overdone, and I don't like meat as well that's only seasoned post-searing)
              -the French version of panna cotta, this one made with almond-infused milk, whipped cream, and garnished with trawberry coulis. Would have been excellent if the gelatin sheets had fully dissolved. Amateur mistake! So embarrassing.

              5 Replies
              1. re: ChristinaMason

                Finally someone I can ask this question of: what's the equivalency of sheets of gelatin to the Knox powdered stuff in envelopes? How big are the sheets there? I bought some made in Brazil and have no idea how to use them. Thanks in adv!

                1. re: buttertart

                  LOL, let me research and get back to you.

                  Here's what I found:

                  "Generally speaking, 6 small sheets of gelatine is the equivalent of 3 teaspoons of powdered gelatine ( a 10g sachet). This is enough to soft-set 600ml/20fl.oz. of liquid."


                  This thread might also help:

                  1. re: buttertart

                    I also found this info, previously posted by goodhealthgourmet:

                    "1 sheet gelatin = 2-3 g powdered gelatin, or approx 1 tsp.
                    3½ sheets = approx. 1 envelope Knox gelatin
                    4 sheets = approx. 1 Tbsp. powdered gelatin

                    note that they require different treatments to work properly. sheets need to be softened in cold water & then heated, while the powdered gelatin can just be sprinkled over a liquid to "bloom."

                    gelatin sheets have to be softened in cold water and clarified by heating to a liquid. Powdered gelatin has to be sprinkled over the surface of a liquid to soften."

                    1. re: ChristinaMason

                      Aha, I missed that somehow. How big are the sheets? Mine are around 8" x 3" and maybe a 32nd of an inch thick.

                      1. re: buttertart

                        I'd guess these are more like 4"x2"...but not sure.

                        In any case, 1 envelope of Knox = 10g gelatin powder = 6 (German) gelatin sheets. That's enough to thicken a 1/2 L of liquid.