What's for dinner?

R

richard-in-cincy

Well-known member
Today I'm doing old standbys.

The pork tenderloin in a baguette and I'm using a beautiful loaf with black olives from Trader Joe's. I slathered the inside with homemade pesto.

Another spin for the amazing Gourmet Cookbook Mac&Cheese. So decadent.

A big garden salad with a parmesan cheese Dijon vinaigrette.

The Gourmet Cookbook Brussels Sprouts with Pine Nuts (another old faithful from that book).

And nice big chocolate chip cookies for dessert.

 
Whole roast chicken stuffed with fresh lemons and garlic. Roasted is a puddle of thick onion

wedges, a head of fat whole garlic cloves, lemon wedges. Makes a nice sauce to put over the chicken. An heirloom tomato tart with parmesan, fresh mozz and basil from the garden, on a puff pastry sheet . Whole yellow fingerling potatoes, slow cooked in a pan with butter, lid on. Spuds are cooked slow for about 45 min. The pan is shaken now and then. They come out browned, and fluffy on the inside.

 
Fresh Kauai Trout with a mushroom and cream sauce

Sauteed beet and Kale greens, wild rice salad with apples.

 
I'm also baking bread today

It's got graham flour, bulgar, All-Bran cereal, whole wheat flour, white flour, molasses, milk, a little shortening, salt, sugar in it. One of my DH's favorite breads. 3 loaves for the freezer.

 
Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes

Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
8 servings Bon Appétit | August 2005

Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. What to drink: An Italian white like Vernaccia di San Gimignano or Orvieto. Can't find ciabatta? Use any good-quality crusty Italian or French bread.

Salad
1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips
1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices
1 medium-size red onion, cut into 1/4-inch-thick rounds
1 12-14 oz loaf of ciabatta, some crust trimmed, cut crosswise into 1" thick slices
Extra-virgin olive oil
1 garlic clove, peeled, cut into thirds

Dressing
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon grated lemon peel
1/3 cup extra-virgin olive oil

1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
1/2 cup chopped fresh Italian parsley
1/4 cup coarsely chopped assorted fresh herbs (chives, dill, chervil, and tarragon)
2 tablespoons drained capers

For salad:
Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.


For dressing:
Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.




Roasted-Vegetable Panzanella Gourmet | June 2006

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colourful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture. 6 to 8 servings

1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil

Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavours to develop, then stir just before serving

 
Baked Alaska cod, Olympia style, roasted potatoes and a salad

Olympia style is like halibut Olympia,seasoned fish baked on a bed of onions(I'm adding mushrooms)butter and wine and topped with a mayo/sour cream/Parmesan/onion mixture. Buttered breadcrumbs on top. Bake at 375 20-30 minutes till puffed and light brown and fish is tender.

 
grilled flat iron steak and a Caesar salad....

All I could get the energy to make after arriving from a trip.

 
Italian sausage cooked with assorted bell peppers, onions, white wine. Spinach noodles with butter

and Parmesan. Fresh mozzarella pearls, cherry tomatoes and basil salad with garlic bread.

 
Rec: Curried Ground Turkey with Potatoes

Was gone all weekend and got home at 7 p.m. last night so I needed something quick and easy. This one dish meal fit the bill. Needed to add a bit more water during the process as it was starting to get a tad dry and stick (my heat was probably cranked a bit high since I was hungry and wanting the dish to be done, lol) and actually used a bit of chicken stock instead of water, for more flavor. Also added a little more spices toward the end to suit my tastebuds at the moment. Was a good dish that I'll make again. A cool cucumber salad with rice vinegar was a quick and easy side dish to accompany.

Curried Ground Turkey with Potatoes

Ground turkey, sautéed with onions and garlic, then simmered with Indian seasonings, potatoes, tomatoes, and peas.

You can easily substitute ground chicken, beef or lamb for the ground turkey. The "curry" part of this recipe is flexible. Use your favorite curry powder, garam masala, or Indian spice mix.

Yield: Serves 4

3-4 Tbsp vegetable oil
1 pound ground turkey (thigh meat if you can get it)
1 chopped onion
2 chopped garlic cloves
1-2 chopped fresh red chiles (optional)
A 1-inch piece of peeled ginger, grated fine
1/2 cup water
Salt to taste
1 Tbsp garam masala (or curry powder)
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon ground coriander
2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks
2-4 Roma or other plum tomatoes, diced
1 cup fresh or frozen peas
1/2 cup (loosely packed) chopped cilantro or parsley

Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.

Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.

Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.

Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.

Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.

http://www.simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes/

 
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