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What's for Dinner - Part #103 [old]

Time to start a new thread. What's going on the table for dinner?

As for me, I want pizza, I think. I've got some chicken, roasted red peppers, fresh mozzarella and basil, along with some freshly roasted tomatoes I'll whir up in the FP for a sauce. Won't be homemade *or* store-bought dough for the crust - to make it easy, I'll use a couple of mini packaged crusts I bought to try. We'll see. But at least it's dinner and tomorrow's lunch.

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  1. I just realized that the boy comes home late tonight, but he'll likely be full from dinner at his parents. Only sometimes he isn't full. Sometimes he comes in a midnight needing to be fed. I thought I'd make another batch of spicy ramen soup, with onions, garlic, ginger, carrots, and peppers. Instead of doing an egg drop style, I thought I would just add slices of soft boiled egg to each bowl. I'm out of green onions, mainly because I forgot to buy them in the first place.

    I wanted to put a small amount of miso in the soup, but am unsure if I was supposed to keep it after the power outage. It was in the freezer, and I suspect it had mostly defrosted before power was restored. I suspect it needs to be tossed. Let's go see how unhelpful google can be.

    5 Replies
    1. re: onceadaylily

      Okay, the salt is supposedly preservative enough to ensure that the miso paste will be okay, despite the fact that it is made from soybeans. I still don't like the whole freezing and thawing and freezing again, but I think I'm going to chance it. I'll tuck a small amount into a tea-ball and swirl it in.

      And does whoever programmed firefox's spell-check just not into food at all?

      1. re: onceadaylily

        Does miso ever really go bad?
        I usually keep it around for years. And then a little longer. I understand it thawed, but still, all that salt and it's fermented already, no?
        Maybe someone knows better than me, but I'd totally keep it.

        1. re: rabaja

          Another one on the keep it train...

          1. re: inaplasticcup

            Keep it, oadl. I know you to have drained whey off suspect cheese, and this is a much lesser offense. There's not much in it to go that wrong. I say keep it, use it, and report back. :)

            1. re: mamachef

              I'm keeping it, but never made the noodles last night. He came home three hours early last night, and we wound up eating egg sandwiches. I'll likely make the dish in the next few nights though.

    2. We kept it simple last night, post-earthquake and me with a cold. Yummy sandwiches on challah rolls with bbq chicken, bacon, avocado and tomatoes. Not sure about tonight ... I'm thinking soup.

      1. Pasta with an heirloom tomato sauce with lots of herbs. As a first course, eggplant (a beautiful firm, glossy dark purple one from yesterday's Farmers' Market) dipped in flour/cornstarch and then eggs beaten with Romano and then fried until crunchy and served immediately, with just a sprinkle of salt.

        2 Replies
        1. re: escondido123

          Second the pasta with "throw in the farmers market" sauce...No fancy eggplant though. That would be a nice treatment for a sliver of scallopine...

          1. re: escondido123

            Oh that sounds loverly, escondido! I've been getting heirlooms from neighbors' and friends' gardens, and they're such a treat!

          2. steak/beef milanese like gaucho grill with chimichurri dipping sauce
            NYT bread with many spices in it plus more in it too
            green cabbage salad with asian dressing
            white corn on cob
            dessert? uh, maybe not sure though

            3 Replies
            1. re: iL Divo

              What all goes into your chimichurri, ID?

              1. re: inaplasticcup

                I forgot to get parsley at the market when I went there for all else needed for my dinner.
                Not having enough parsley in the yard, I headed out to the garden to see how much of what I did have.
                Here's what I picked. Garlic, onions,shallots, scallions, oregano, thyme, basil, thai basil, sage.
                Salt and pepper, red pepper flakes, olive oil and red wine vinegar and a few drops of Myer lemon juice from mom's yard. It was killer albeit not really traditional chimichurri but you got go with what ya got and it was delicious. The bread and steak dipped it in really tasty.

                1. re: iL Divo

                  Sounds super tasty, and now you've got me craving a super beefy tasting medium rare skirt steak with chimichurri. I think that might be one of our weekend meals. Thanks, ID!

            2. Today my son and I took a jaunt out to our favorite place -- the North Fork of Long Island, and we bought the makings for a dinner we frequently enjoy when we rent a place out there. We went to our favorite meat market and bought a 2" thick sirloin to be grilled, sliced and served over a lemony arugula salad. The arugula from the farm stands is a whole 'nother animal than the hydroponic stuff you usually get in most markets. This turns the water green when you wash it, and it is very spicy. Along with fruit, I also bought some white corn from Wickhams Fruit Farm, which is the oldest continuously farmed land in the US. Their peaches, plums and apples also made it into my basket. There are none better than their white peaches. I would be tempted to do something with the peaches for dessert had I not also picked up a pie from Briermere's that I call "fruit fantasy." I have replicated it fairly successfully in the past, but I really want to try the original again. It's basically a cream pie where the cream is a combo of cream cheese and whipped cream. The cream is a vehicle for mounds of fresh peaches piled on top with a circle of blueberries in the middle. It's a thing of beauty.

              16 Replies
              1. re: roxlet

                That entire post is a thing of beauty, roxlet. Ahm Nom Nom Nom! And that pie/tart/fantasy? It sounds outrageous; not too sweet a filling because the fruit is the star. Like like like many times. What are you doing with the corn, grilling it with the steak?

                1. re: mamachef

                  No, we just boiled the corn, and it was so delicious and so tender. We buy corn at our farmer's market, but there is just something different, special and wonderful about the corn from Wickham's. It doesn't have that artificial sweetness that you find in so many genetically modified corn. This is just pure and fresh corn flavor.

                2. re: roxlet

                  The North Fork is a beautiful place. My father lived in Greenport for the last few years, til he passed away this March. I spent some time on the beaches and visiting small markets and stuff while I was there taking care of him. It's a gorgeous place, filled with lots of tranquility and peace.

                  As for what's for dinner, I had an everything bagel, untoasted. The darling had a taco made with refried beans and tomatoes from the garden.

                  1. re: marietinn

                    so sorry about your dad, marietinn, i know it's very hard. glad you had that time together, in such a lovely space.

                    and i love that you call your darling "the darling"!

                    1. re: mariacarmen

                      Thanks, Maria. My dad was only 52 and it was quite sudden, but I'm glad he lived out the remainder of his days someplace so lovely.

                      The darling is just that, so the title is well deserved. Tonight we just had boca chik'n nuggets and tator tots for dinner, although I'm looking to cut a cantaloupe we got out of the garden this morning before the storm rolled in.

                    2. re: marietinn

                      Sorry to hear about your Dad, and 52 is way, way too young. I'm glad he -- and you -- could enjoy the North Fork. It's God's acres.

                    3. re: roxlet

                      roxlet...That pie sounds absolutely glorious as does your whole shopping trip (and dinner). What apples are out already? I must get some this weekend,

                      Corn? Real corn? That would be something to have. We had corn picked yesterday morning (bicolor) last night and it was very good, but I really miss the older varieties' taste. Golden Bantam...

                      The corn was good with panfried pork chops, a sharp coleslaw, and halved local mini plum tomatoes. No bells and whistles (or fairy dust), just good eating.

                      1. re: roxlet

                        That sounds wonderful--every bit of it! Inspired by you and Deb of smitten kitchen--and all your reports of the beautiful produce, I have proposed to my husband that we try to rent a place in NF next summer.
                        I make a similar pie to showcase the very same fruits, but my base is cream cheese and sour cream, and I generally make a graham cracker crumb crust, but I've also used a regular pate brisee. You've made me want one, but, alas, peaches and berries are over in these parts.

                        1. re: roxlet

                          Here's a photo of the "Fruit Fantasy"

                           
                          1. re: roxlet

                            THAT IS STUNNING! is that the one you bought? or made? wow....

                            1. re: mariacarmen

                              Sadly, I bought it, but now I have a better idea for when I next try to make it. Last time I tried, I didn't have enough fruit, and with this pie, there is a larger proportion of fruit to cream.

                              1. re: roxlet

                                Glorious! Are the peaches coated with anything?

                                1. re: buttertart

                                  It seems that they are because I see a gel-like substance around the crust, but you really aren't aware of anything when you're eating the pie. It's actually quite perplexing (I have to do my duty and eat some more to try to figure this out, lol). But since the peaches haven't browned at all, there must be something, but for the life of me, I can't figure out what it is.

                                  1. re: roxlet

                                    Maybe that Dr. Oetker fruit tart glaze or its professional equivalent?

                                    1. re: buttertart

                                      Could be. It was so light as to be undetectable on the fruit.