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What's for dinner? #119 [OLD]

Time to start a new thread!

As my husband is preparing duck confit for the New Year's Day cassoulet, there were lots of duck breasts to feast on. We started with a frisee salad with Roquefort and lardon, then seared duck breast with a green peppercorn demiglace and sautéed potatoes. The perfect bistro meal for a cold night.

What are you making to keep warm?

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  1. I just posted when you started the new thread so I'll post here, I guess!

    Large ribeyes on the grill, hasselback potatoes with lots of garlic between the slices, roasted asparagus, a salad of field greens with grape tomatoes and cukes, and an store bought almond tart.

    All courtesy of the man since it's my 40th birthday. :)

    4 Replies
      1. re: weezieduzzit

        and again,belated happy day, hope you enjoyed that steak!

        1. re: mariacarmen

          Thanks LaLa and MC, it was a nice dinner and a great weekend. Now it's Monday and back to the grind........

        2. re: weezieduzzit

          First time in a long time, I don't have meal made ahead of time for the week so we having my husband's favorite sandwich OInk and Cluck aka Bacon and Egg with the eggs coming from the neighbor's chickens that I am watching this week while they are gone.

        3. Korean Acorn noodle soup

          Acorn soba style noodles with fresh ground beef, shredded carrot and Korean squash, fish cake, onion, and egg strips.

          3 Replies
            1. re: hannaone

              Is this recipe on your web site? My computer is very slow tonight. The soup looks amazing.

              1. re: free sample addict aka Tracy L

                Not yet - it's a soup my wife threw together with things we had in the fridge and freezer.

                The ingredients for 4 were:
                1 package dried acorn noodles
                4 cups Light Beef broth (recipe below)
                2 cups kelp broth (recipe below)
                last of the Korean squash from our garden, but 2 zucchini would work very well
                1 fish cake sheet, cut
                1 1/2 lb beef roast that she had me grind (seasoned with a little salt, pepper, and crushed garlic - minced/chopped beef if you don't have a grinder)
                2 small carrots, shredded
                1 small onion, quartered and sliced
                2 large eggs
                sesame oil

                Seasonings
                Salt
                Pepper
                soy sauce

                Shred the carrot, very lightly salt, then quickly saute in sesame oil (one to two minutes, just enough for the carrot soften a bit)

                Slice the squash into strips about 1 1/2 inches long by 1/2 inch wide by 1/4 inch thick, very lightly salt and pepper, then saute for about one minute in sesame oil.

                Cut the onion in half from top to bottom. Halve each section, from top to bottom, then slice about 1/4 to 1/2 inch thick. Saute in a small amount of sesame oil for about thirty seconds to one minute.

                Season the beef with a sprinkle or two of salt and pepper, and 2 cloves crushed garlic. Lightly brown the beef in a bit of sesame oil with a splash of soy sauce.

                Slice the fish cake into rectangles about the same size as the squash, toss into a pan over high heat, and very lightly brown them (usually no oil needed, but add some if the cakes try to stick)

                Whip the eggs together with just a bit of salt and pepper. Spread enough egg to cover the bottom of a hot pan (medium low heat). Let sit until the top just begins to set, then flip, cook until done (about thirty second to one minute). Repeat as needed to use the rest of the egg.
                Slice the egg into strips about 2 inches long by 1/4 inch wide.

                Bring the combined broth to a slow boil (just above a simmer), add the dried noodles and cook to desired tenderness.

                Place the noodles in 4 bowls, top with other ingredients, then add the broth.
                Enjoy.

                Beef Broth:
                2 pounds beef brisket
                2 ounces ginger
                8 quarts of water

                Preparation:

                Rinse the brisket well in cold water, then place in a large bowl or pot and cover with cold water. Let sit about 30 minutes with a trickle of water running into the container (same as for a water thaw - the water should overflow the container).

                Peel and thick slice the ginger.

                Drain the water and rinse the brisket one more time.
                Place the brisket in a large stock pot and cover with 8 quarts fresh cold water.
                Bring the water to a full boil over high heat.
                Reduce heat to low, add the sliced ginger, and simmer uncovered for about two hours.
                Skim the surface as needed to remove scum and fat.

                At two hours remove the brisket from the broth, slice into rectangles about 1" by 1 1/2" by 1/4" and freeze for later use in soups or stews.
                Pour the broth through a sieve or strainer lined with cheesecloth.
                The broth can be used immediately, or frozen for later use

                Kelp Broth:
                Ingredients

                1 cup dried anchovies
                2 ounces kelp (kombu/dashima/dasima)
                10 cups water

                Additional Ingredients for Method 2:
                1/2 small onion
                2 cloves garlic

                Procedure

                Method 1:

                Add kelp and anchovies to cold water and soak for 2 hours.
                Bring to a slow simmer over low heat.
                Simmer for 5 minutes.
                Strain the broth and discard solids.
                Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

                Method 2:
                Roughly chop the onion.
                Slice the garlic into thirds from top to bottom.
                Place dried anchovies and kelp in a pan and slowly toast over low heat.
                Transfer toasted anchovies and kelp to a soup pot, add onion, garlic, and water, then gently heat to a slow simmer over low heat.
                Simmer for 5 minutes.
                Strain the broth and discard solids.
                Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.

          1. Posted to the old thread before I saw this one so reposting.

            Sunday lunch is thick-cut pork chops which have marinated overnight in buttermilk, S/P, garlic, thyme, and rosemary. They will be browned in a pan and then finished in the oven. Sides are rosemary parmesan roasted potatoes and steamed green beans served with a squeeze of lemon juice and the zest of the lemon.

            1. So, that's the Christmas food shopping lists written. Non-perishables to be bought tomorrow. Perishables on the 23rd. Both short lists as we're having the "big meal" at the sister in law's.

              Dinner tonight - an Antonio Carluccio recipe - Pollo con carciofini, cipolle, patate e rosmarino. Into the oven goes a mix of chicken breasts, tinned artichokes, onion, new potatoes,rosemary & olive oil and it does at 200 until it's done. About 45 minutes or so. He suggests a simple green salad alongside. Works for me.

              3 Replies
              1. re: Harters

                Harters, that sounds wonderful! I went to Carluccio's website but couldn't find the recipe there. Are there any other ingredients (I assume S&P) or do you just toss it all together and into the oven? I always have those ingredients on hand, so super easy.

                I've brought all my fresh herbs in from my balcony and my rosemary and basil plants are going crazy.

                1. re: Barbara76137

                  S & P, yes. And, yes, it just gets tossed together.

                  It was OK but it would have benefitted from a sauce. Bit on the dry side for me.

                  1. re: Harters

                    Good to know. I opened another can of artichokes tonight so I'll try this soon with the leftovers and try to figure out what to do to not make it dry. Thanks!

              2. I've discovered that it is very difficult to work until after ten at night, and then get dinner on the table. So much is falling by the wayside around here. My normally very cozy and *clean* home is beginning to lose the look of my hands upon it. Why is there a blanket on the dining room table? I don't know. I was too tired yesterday to quiz the man. I'm picking my battles.

                I have the day off, and the fridge needs restocked with a few easy to heat things for us both. Tonight's dinner will be pasta with puttanesca sauce for him, and a batch of creamy roasted tomato soup for me (I've a cold, and *need* soup), and roasted broccoli, garlic bread, and spinach salads for both of us. This should be enough to give us leftovers for tomorrow night. I'm also making a batch of pumpkin gnocchi to tuck into the freezer for Tuesday's meal. But can I convince my love to boil water while I'm at work? We'll see how hungry he gets.

                Last week I finally made those garlic noodles for the boy, with the same subs for the magi as last time, but with a few more tweaks: I cut the butter with some sesame oil, added some caramelized onion, roasted broccoli, and toasted sesame seeds, and used ramen instead of linguine. He *loved* those noodles. I'm wondering if cabbage would be a nice addition for next time, kind of a nod to the cabbage and rice noodle dish he likes so much.

                This is going to be a two-French-press day, I think.

                2 Replies
                1. re: onceadaylily

                  wow, you really tweaked those noodles, and it sounds to marvelous effect! love the idea of making them with ramen, and the brocc. and i think the cabbage would add a nice sweetness that for me is inherent in the dish. yum.

                  this cold is a bitch to get rid of, ain't it? hope you enjoyed your days off!

                  1. re: onceadaylily

                    Oh dear, very hard to put dinner on the table when working so late but man, your standards remain as high as ever, that is some deliciousness you are serving up!!