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What's For Dinner? part #107 [old]

With part 106 edging towards 300 posts, it's time to start a new thread!

Fall arrived in the metro NY area, and with that, we will be having a fall meal tonight: A frisse salad with the remainder of last year's duck confit to start (time to make more!), and steak au poivre as the main with some sort of potato. An apple pie is cooling on the counter, and that will be dessert for those who still have room. For everyone else, that will be breakfast tomorrow morning.

This brings me to the question: What are YOU making for dinner tonight?

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  1. Temps have dropped in Happy Valley as well, so an oven dish is the plan: sliced eggplant will go in an olive oil coated baking vessel (yet to be bought, as I brain-farted at the store and forgot to buy one, the pyrex dish I have is WAY too large for two), topped with crushed San Marzano 'mators & ground lamb, onions, garlic & mint, and maybe another layer of eggplant slices, some kasseri grated on top, and then we'll see what things look like an hour later @375˚F. Might make a bit of yogurt sauce to go with it.

    7 Replies
    1. re: linguafood

      Sounds delicious -- like a riff on moussaka.

      1. re: linguafood

        It's suddenly fallish weather here, and your dish sounds so appealing! I especially like the addition of mint. Hope you were pleased with it.
        Do you do anything to prep the eggplant before baking? Similar recipes I've used require sautéing it first, adding more time (and oil) to the dishes. I haven't tried them with just raw sliced eggplant.

        1. re: L.Nightshade

          i sliced the eggplant fairly thin and salted/drained it for about a half hour. I put some olive oil in the baking dish, and then layered the slices on top of that. Of course, the slices proceeded to suck up the oil like a sponge, but I am not sure what can be done about that.... it sure makes 'em taste good '-)

          The onion, garlic & lamb were sautéed in a sauce pan in olive oil as well, and before I put in the tomato sauce, I probably should've skimmed some of the oil/lamb fat. Aí. I was worried about an overly oily dish, as I don't deal well with lots of fat....

          I ended up having to skim some oil off the top of the dish, but after that, it was fine. Very hearty, very satisfying -- but in the end, a bit too meat heavy. I was really in the mood for velvety eggplant, and felt like the eggplant took a bit of a backseat.

          The yogurt sauce (added sumac, cayenne, hot paprika & salt) added a nice touch.

          Oh well, leftovers tonight, along with some green salad.

          1. re: linguafood

            Thanks for your detailed description. I'll have to try this some time. I like that you added those spices to the yogurt, sounds like you have a way with seasonings.

        2. re: linguafood

          sounds awesome my MAN (sounds so much better that "boyfriend" right?) has an intolerance for eggplant (his only one, food-wise anyhow) so i don't make it- but I love it!

          1. re: linguafood

            I like the sound of that! No so far off from the Turkish moussaka I made last week, except we browned the eggplant slices first.

            1. re: ChristinaMason

              It came out really well, but next time it'll be more eggplant-y. As in big fat chunks of eggplant roasting in the oven, and then combining them with a bit of tomato sauce. Soon....

          2. Tonight is scallops, somehow. Any ideas? I'm coming up dry on the inspiration department.
            A couple of them will be microwaved for Liam (and Fuchsia, if he lets her near them - they're his favorite thing on earth).

            7 Replies
            1. re: buttertart

              A modern classic of Brit restaurant cooking would see a starter of them cooked in a fiercely hot pan, then sat on a disc of fried black pudding. Pea puree to provide a sort of "almost sauce". Handful of rocket on the side for some crunch and bitterness. And, oh yes, it does work so well.

              I suspect Brit style black pudding might be a trial for you. How's the supply line for a Spanish morcilla?

              1. re: Harters

                Not easily attainable here, but you made me think of the cauliflower languishing in the fridge. Purée, cream, scallops? Sounds good. And rocket we have always with us (a favorite of himself's).

                1. re: buttertart

                  Our dining out plans just got shelved, and I've got scallops. I'm thinking of bedding them on some kind of purée also. Probably a bunch of green things.

                  ETA: I think I tried every alt key I have to make that é in purée, without success. I finally just copied and pasted from your post!

                  1. re: L.Nightshade

                    é: alt+0233 on a PC, not sure what on a Mac. There's an é in my last name so the letter trips lightly off my keyboard!

                  2. re: buttertart

                    The next time you're in the City you must stop by Myers of Keswick and Despana for black pudding and morcilla. I know I'm certainly headed to Myers in the near future to try scallops and pudding.

                    1. re: JungMann

                      I love that store, I just don't think of it that often. We were in the Village yesterday too. Dang!
                      Sloth won out over innovation in the end - small Yukon Golds nuked in water then browned in butter, scallops seared ditto, pan deglazed with water and a slosh of Alsatian pinot blanc, then a few drops of Sherry vinegar. Arugula salad. Watermelon after.
                      Last night was exceptionally good honeydew melon with prosciutto and homemade melba toast (we had stuffed ourselves for lunch at Pam's Real Thai 47th St - the food was remarkably good yesterday - and weren't hungry until 10-ish).
                      Tonight is 150 Best American Recipes 4-hour duck - reduced from 5 hours on recommendation of JoanN and roxlet), farmers' market fingerling taters (which were labeled "fingerlink", cute), broccoli from the market too, and ? salad. I made a walnut version of the hazelnut cake from Malgieri's "Perfect Cakes" with walnut meal from Apricot King - remains to be seen how good it will be, the batter was quite tannic.

                    2. re: buttertart

                      I have it mind that scallops with cauliflower puree is a Gordon Ramsay "invention". It's another thing hard to avoid these days on menus in the UK

                2. Tonight will be roasted salmon with roasted veggies on the side.

                  1. I had all good intentions to make sirloin steak tips in a sweet chili Asian marinade that I had in the freezer from my local butcher. But what a surprise - a friend twisted my arm to go see another friend of hers play in a band at an Irish pub in Somerville. While I'd love to get beef stew there, I think it'll be too late by the time everyone gets there - so I'm just going to have a sandwich at home (probably a grilled cheese) and then head down there for a few hours.

                    The steak tips are now WFD on *Saturday*. :-)

                    1. I've been eating so much chicken I'm about to lay and egg, and I think I've had enough tofu for the week as well. I snatched up two lamb shoulder arm chops at WF today, mostly because they were on sale for $4.99/lb., and because I haven't had lamb in too long.

                      What would you do with them?

                      I was thinking I would sear and braise, like the lamb shoulder I've enjoyed at work gigs this summer, but now I'm wondering if this cut is better grilled. Any suggestions?

                      I have lots of nice tomato product, herbs and stock, so a braise would be easy to throw together...but so is the grill. This may need to be tomorows dinner, as it's after 3pm here in California...a piece of fish may need to be sought out for tonight.

                      5 Replies
                      1. re: rabaja

                        A marinade and quick grill is the way to go with the lamb arm chops, rabaja. Anything else will toughen them up too much.

                        1. re: LindaWhit

                          Thank you! Herbs, garlic and olive oil and on the grill it is.

                        2. re: rabaja

                          @rabaja How's the egg laying going?

                          1. re: twodales

                            Just dandy, thanks. Makes me strut and push my chest out, though.

                            1. re: rabaja

                              you all are making me SMILE big time, in my cooking-less state. soooo enjoy you all, even when not able to post.