What's for dinner tonight?
- Thread starter denice
- Start date
I'm attempting homemade pizza using the recipe from Wolfgang Puck in the lastest CuisineAtHome mag
However I attempted it last night with no luck. My yeast never fermented. So I ran out today to buy (and try) it again tonight. I'll let you know if I meet with success? (Ended up going out for Mexican last night in a nearby friendly little dive - not so bad
However I attempted it last night with no luck. My yeast never fermented. So I ran out today to buy (and try) it again tonight. I'll let you know if I meet with success? (Ended up going out for Mexican last night in a nearby friendly little dive - not so bad
susie-in-co
Well-known member
Homemade pizza here too...our usual Friday night dinner using a recipe from the old swap.....
it's thin crust that needs very little proofing time with homemade sauce and fresh mozzarella. It takes about 45 minutes from start to finish.
it's thin crust that needs very little proofing time with homemade sauce and fresh mozzarella. It takes about 45 minutes from start to finish.
Beef stew... I am warming up what we had the other night, but the REC:
Is basically cubed chuck roast, seared and then slow cooked with new potatoes (we call them "salt" potatoes in the northeast), chopped carrots, pearl onions. Add sherry or red wine, a little gravy, salt/pepper to taste, marjoram, rosemary, tomato sauce and about a Tbsp of cider vinegar. Simmer until done, about an hour or more.
Served over homemade baking powder biscuits and butter. Yum.
Adapted from http://cooking101.abccook.com/recipes/beef-stew.php
http://cooking101.abccook.com/recipes/beef-stew.php
Is basically cubed chuck roast, seared and then slow cooked with new potatoes (we call them "salt" potatoes in the northeast), chopped carrots, pearl onions. Add sherry or red wine, a little gravy, salt/pepper to taste, marjoram, rosemary, tomato sauce and about a Tbsp of cider vinegar. Simmer until done, about an hour or more.
Served over homemade baking powder biscuits and butter. Yum.
Adapted from http://cooking101.abccook.com/recipes/beef-stew.php
http://cooking101.abccook.com/recipes/beef-stew.php
My Friday night must have- Ina Garten's fish and chips (don't always do chips. tho). RECIPE:
Parker's Fish and Chips
3 pounds fresh cod fillets (choose thick ones)
Kosher salt
Freshly ground black pepper
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon cayenne pepper
2 extra-large eggs
Vegetable oil
Baked Chips (recipe follows)
Makes 6 servings.
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 ½-by-3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 ½ teaspoons salt and ¾ teaspoon pepper. Whisk in 1 cup of water and then the 2 eggs.
Pour ½ inch of oil into a large (12-inch) frying pan and heat it to about 360 F. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 F and 400 F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the chips.
Note: To keep hot for up to 20 minutes, line a baking sheet with paper towels and put the fish into a 200 F. oven.
Baked 'Chips'
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves (see note)
Yield: 6 servings
Preheat the oven to 400 F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside. Sprinkle with salt and serve immediately.
Note: If you don't have fresh rosemary, these chips are delicious with just olive oil, salt, pepper and garlic.
Parker's Fish and Chips
3 pounds fresh cod fillets (choose thick ones)
Kosher salt
Freshly ground black pepper
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon cayenne pepper
2 extra-large eggs
Vegetable oil
Baked Chips (recipe follows)
Makes 6 servings.
Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 ½-by-3-inch pieces.
In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 ½ teaspoons salt and ¾ teaspoon pepper. Whisk in 1 cup of water and then the 2 eggs.
Pour ½ inch of oil into a large (12-inch) frying pan and heat it to about 360 F. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 F and 400 F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the chips.
Note: To keep hot for up to 20 minutes, line a baking sheet with paper towels and put the fish into a 200 F. oven.
Baked 'Chips'
4 large baking potatoes, unpeeled
4 tablespoons good olive oil
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 teaspoon minced fresh garlic
1 teaspoon minced fresh rosemary leaves (see note)
Yield: 6 servings
Preheat the oven to 400 F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside. Sprinkle with salt and serve immediately.
Note: If you don't have fresh rosemary, these chips are delicious with just olive oil, salt, pepper and garlic.
jenjencali
Active member
Taco Salads
Quick and easy on a Friday night since I wont get home until almost 8 p.m. I usually do my major cooking for the week on Sundays. I will let you know what I come up with for next weeks meals.
Quick and easy on a Friday night since I wont get home until almost 8 p.m. I usually do my major cooking for the week on Sundays. I will let you know what I come up with for next weeks meals.
REC: Salmon with bacon and lentils. Actually I'm making plain salmon and plain lentils, but
this is what I'd make if company were coming. It's cheating, I know:
SALMON WITH LENTILS AND BACON
(from Bon Appetit, 6/96; originally from Le Clede, a restaurant in Cevennes Nat'l Park in southern France)
1 cup lentils
1 onion, minced
1 carrot, peeled, finely chopped
4 2-inch long orange peel strips
1-1/2 cups water
Salt and pepper
4 8-oz salmon filets, each cut crosswise into 3 pieces
6 bacon slices, each cut crosswise in half
1/4 cup whipping cream
1/4 cup chopped parsley
1/4 cup copped chives
2 Tbs. minced fresh tarragon or 2 tsp. dried
Combine first 5 ingredients in a saucepan and bring to boil. Reduce heat and simmer until lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. Discard orange peel. Return lentils to pan. Season with salt and pepper (Can be made one day ahead and refrigerated.)
Preheat over to 450*F. Place salmon on baking sheet. Wrap 1 piece of bacon around center of each salmon piece, arranging bacon ends on bottom. Bake until salmon is opaque in center, about 8 minutes.
Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream, parsley, chives and tarragon and bring to the simmer. Spoon lentils onto plates. Top each with 3 salmon pieces in spoke pattern and serve. Serves 4.
(Note: If I have time, I soak lentils for a few hours before cooking. They cook more quickly and keep their shape better. Without soaking, I think regular brown lentils may need an hour's simmering and more than the 1-1/2 cups water called for. If you can find the tiny French lentils, all the better, but any lentil is delicious in this recipe.)
this is what I'd make if company were coming. It's cheating, I know:
SALMON WITH LENTILS AND BACON
(from Bon Appetit, 6/96; originally from Le Clede, a restaurant in Cevennes Nat'l Park in southern France)
1 cup lentils
1 onion, minced
1 carrot, peeled, finely chopped
4 2-inch long orange peel strips
1-1/2 cups water
Salt and pepper
4 8-oz salmon filets, each cut crosswise into 3 pieces
6 bacon slices, each cut crosswise in half
1/4 cup whipping cream
1/4 cup chopped parsley
1/4 cup copped chives
2 Tbs. minced fresh tarragon or 2 tsp. dried
Combine first 5 ingredients in a saucepan and bring to boil. Reduce heat and simmer until lentils are tender, stirring occasionally, about 25 minutes. Drain, reserving 3/4 cup cooking liquid. Discard orange peel. Return lentils to pan. Season with salt and pepper (Can be made one day ahead and refrigerated.)
Preheat over to 450*F. Place salmon on baking sheet. Wrap 1 piece of bacon around center of each salmon piece, arranging bacon ends on bottom. Bake until salmon is opaque in center, about 8 minutes.
Meanwhile, add enough reserved cooking liquid to lentils to moisten. Mix in cream, parsley, chives and tarragon and bring to the simmer. Spoon lentils onto plates. Top each with 3 salmon pieces in spoke pattern and serve. Serves 4.
(Note: If I have time, I soak lentils for a few hours before cooking. They cook more quickly and keep their shape better. Without soaking, I think regular brown lentils may need an hour's simmering and more than the 1-1/2 cups water called for. If you can find the tiny French lentils, all the better, but any lentil is delicious in this recipe.)
vicki-in-tucson
Well-known member
Chicken Marsala with small potatoes and haricot verts.
cynupstateny
Well-known member
Baked stuffed pork chops, sauteed apples and onions, beans and maybe salad.
debbie_in_ga
Well-known member
Church Fish Fry Fare! Fried Cod, Hush Puppies, Cole Slaw, Green Beans - Yum!
Once again - I failed
I don't have the foggiest what I'm doing wrong - I'm following the instructions to a T. I am giving up and waiting until my lovely s-i-l comes from out of town and shows me how she does it. (BTW - I used to make pizza and rolls consistently a few years back. Now I can't do either??)
Guess delivery is on our menu tonight
Deb
I don't have the foggiest what I'm doing wrong - I'm following the instructions to a T. I am giving up and waiting until my lovely s-i-l comes from out of town and shows me how she does it. (BTW - I used to make pizza and rolls consistently a few years back. Now I can't do either??)
Guess delivery is on our menu tonight
Deb