| 10-09-2024, 09:20 AM | #10649 |
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Eggplant rollatini ala hospital, with carrots and chocolate pudding. Yummy!!!!
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| 10-09-2024, 06:20 PM | #10650 |
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Cailín gan eagla.
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Salisbury steak.
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| 10-09-2024, 06:44 PM | #10651 |
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Stir fry beef, with chocolate pudding.
No pictures, because I was paroled from the hospital before dinner was delivered and had mallet air fryer chicken for dinner at home instead......
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| 10-09-2024, 07:07 PM | #10652 |
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Dry run for Winter Confort Food: Macaroni Caserole
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| 10-09-2024, 07:35 PM | #10653 |
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Bratwurst, salad and corn on the cob!
Neighbor brought a load of fresh veggies over so I need to adjust the menu plan to use them! |
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| 10-10-2024, 06:39 PM | #10654 |
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Cheeseburger grinder and wings...
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| 10-10-2024, 07:03 PM | #10655 | |
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Quote:
Last edited by JJ 911SC; 10-10-2024 at 07:08 PM.. |
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| 10-10-2024, 07:06 PM | #10656 |
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I'm sure most of you can guess. Fresh delivery from Halifax.
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| 10-10-2024, 08:19 PM | #10657 |
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Whole grain thin Spaghetti and meatballs, garlic bread, salad on the side.
chassis I looked up the menu on that filet I posted the other day, it was a watercress cream sauce.  |
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| 10-10-2024, 09:41 PM | #10658 |
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Spaghetti and meatballs looks great! Thanks for the sauce info!
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| 10-10-2024, 09:42 PM | #10659 |
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Chili con carne, takeout at a local fresh market!
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| 10-11-2024, 06:09 PM | #10660 |
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Cailín gan eagla.
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Pasta for three and the beginning of our Thanksgivings long weekend.
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| 10-11-2024, 06:16 PM | #10661 |
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Chicken and rice soup from one of the local Chinese takeout places. Let's see if it stays in/up tonight, or tomorrow night's dinner update may be hospital food again.....
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| 10-11-2024, 06:20 PM | #10662 |
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Risotto bianco!
Mamma mia! So good. Lots of recipes and variations on the internet. Genarro is fun to watch. Risotto bianco is the foundational variant. Tricky to make because the dish can be too dry and become a solid lump or it can be too soupy. “Just right” is just right. Risotto all’onda is a technique to know the consistency is right. 1 onion diced EVOO and butter for onion 1c risotto 4c chicken stock 3/4c grated parm Sautee onion until slightly brown. Add rice, toss with onions and cook until rice starts to smell a little toasty. Reduce heat to medium high. Add stock 1c at a time and mix continuously as rice absorbs stock. Continue adding stock slowly until all stock is added. After the last cup of stock has been absorbed, turn off heat and add 2T butter and most of the parm and mix continuously so the cheese and butter are smoothly incorporated. Let rest for 1-2 minutes. Cooking time 20-30 minutes. 2 medium servings. No excess liquid should be present. Eaten with a fork, not a spoon. Spoon into the middle of the plate and slap the back of the plate to even out the risotto. Plate and garnish as desired. I used fresh sage. Last edited by chassis; 10-11-2024 at 07:24 PM.. |
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| 10-11-2024, 06:53 PM | #10663 |
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Leftover Martha...
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| 10-11-2024, 07:33 PM | #10664 |
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It's 'Fryday'...
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| 10-12-2024, 12:50 PM | #10665 |
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A few from the past nights!
- seasoned chicken breast with asparagus and pasta + potato leek soup - grilled salmon and asparagus - spicy pasta!
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| 10-12-2024, 05:41 PM | #10666 |
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Burger, corn on the cob and fries!
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| 10-12-2024, 06:42 PM | #10667 |
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Linguini and meatballs. And my home made rye bread..
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| 10-12-2024, 07:21 PM | #10668 |
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Gabriel Deluxe and Homemade Teriyaki Chicken Wing.
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| 10-12-2024, 08:44 PM | #10669 |
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'Reanimated' smoked/grilled meats from our last US summer holiday cook-out, that along with fresh adds for today's dish...
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| 10-13-2024, 05:28 PM | #10670 |
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Spaghetti carbonara!
Basic recipe can be found many places. I used Vincenzo on yt. Per serving: 1 egg 3-4 oz uncooked spaghetti 2 oz uncooked guanciale, diced 2 oz grated pecorino (I used Parmesan) Freshly ground black pepper Start pasta water, drop pasta. Heat saute pan and cook guanciale until rendered and starts to become crispy, remove guanciale pieces from pan. Combine egg and most of the cheese in a bowl, add a small amount of cold water to the egg and cheese, add pepper and mix well. When pasta is nearly done, transfer with tongs to sautee pan with renderings, on low heat. Add a few tbsp pasta water to pan and toss pasta in pasta water and renderings. Slowly add a few tbsp pasta water to egg and cheese and mix well. Turn off heat, add eggs and cheese to pasta, add guanciale pieces to pan. Toss well. Plate and top with remaining cheese. Garnish as desired - I used fresh sage. I added red pepper flakes to the pan renderings. Sage and red pepper flakes are optional and not traditional. Really good! Fresh mango for dessert. NB. No cream! Last edited by chassis; 10-13-2024 at 05:37 PM.. |
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