What's For Dinner?

[JustGeorge]

Leftover pasta salad.

 

[Daemon Sophic]

Tonight, my son and I went out to a local vegan restaurant and I got a Buffalo Chik'n wrap, and he got a "Compost Plate", which is a variant on the local 'Garbage Plate' (minus the meat). So there were burgers, mac salad, "meat" sauce, fresh bread.

Tomorrow, my wife and daughter will be back, and I'm making Falafel, Tabbouleh, and Greek potatoes.
I think I'll make pizzas on Monday night.

 

[Subduction Zone]

I am thinking of making spaghetti carbonara. Using what may have been the original recipe. Please note this iconic dish of Italy can only accurately trace its roots to the late 1940's. At that time there were a lot of US service members in Italy and they were often able to "liberate" bacon and eggs from their kitchens. Post war things were tough in Italy and restaurants were probably more than happy to cook a dish if the food was supplied for them. So though Italians will turn up their noses at the concept of US bacon in carbonara today that may have been the way it was started. When things got back to normal for them the probably used Italian pancetta and then found that guanciale made an even better carbonara. But until I get my technique down pat I will cheat and use cheaper, though possibly original, ingredients.

 

[crossfire]

Salad: white beans, red onion, red bell pepper, tomatoes, julienned marinated carrots, olive oil, white balsamic vinegar, salt and pepper, and cold cooked rainbow trout (instead of tuna.)

 

[crossfire]

I am thinking of making spaghetti carbonara. Using what may have been the original recipe. Please note this iconic dish of Italy can only accurately trace its roots to the late 1940's. At that time there were a lot of US service members in Italy and they were often able to "liberate" bacon and eggs from their kitchens. Post war things were tough in Italy and restaurants were probably more than happy to cook a dish if the food was supplied for them. So though Italians will turn up their noses at the concept of US bacon in carbonara today that may have been the way it was started. When things got back to normal for them the probably used Italian pancetta and then found that guanciale made an even better carbonara. But until I get my technique down pat I will cheat and use cheaper, though possibly original, ingredients.

It's tough to mess up spaghetti carbonara. (You can mess it up by adding cream, however.)

 

[Subduction Zone]

It's tough to mess up spaghetti carbonara. (You can mess it up by adding cream, however.)

Dang!! I knew that I forgot an ingredient.

I think cream came from Italian restaurants that needed a cheat to be able to make it ahead and then serve it. Mine was plenty creamy without it.

 

[ChristineM]

Lunch really but not had a dinner...

Blanquette de Limoux on cassis.
Bruschetta with very thin slivers of local ham and tomato, duck and pork sausages, radishes and a tuna dip
White asparagus scrambled egg.
Salmon, mushroom and spinach pie (edit. I forgot the tarragon tartar sauce)
Various local cheeses, lettuce, and crusty bread.
Strawberry soup.
Coffee.

Wine, Sauternes

 

[Evangelicalhumanist]

It's tough to mess up spaghetti carbonara. (You can mess it up by adding cream, however.)

Dang!! I knew that I forgot an ingredient.

I think cream came from Italian restaurants that needed a cheat to be able to make it ahead and then serve it. Mine was plenty creamy without it.

My personal favourite along this line is cacio e pepe. Too many people add cream or butter to achieve the creamy sauce, but that's wrong! All it needs is pasta (I like bucatini) toasted black pepper, crushed roughly, and cheese (mix of parm reggiano and pecorino romano, very finely grated - use a microplane).

You cook the pasta 2 minutes less than your package says. in less water than usual, and with less salt (pecorino is very salty). Then in a large pan, toast the crushed peppercorns (I use tellicherry), add a small ladle (1/2 cup or so) of the pasta cooking water and pasta, turn down the heat to very low and when the temperature is about 180 (82 C), add finely grated cheeses. By tossing the pasta and cheese with tongs for 2 minutes (to complete the pasta cooking time), this creates the sauce. If the temp is above 180 the cheese will go stringy instead of creamy. If it's looking a little dry, just add a bit more pasta water.

Serve immediately on hot plates (shallow bowls are better).

It's fantastic, but if you do it right, it's actually pretty easy to make.

 

[Rival]

Lam steak.

 

[JustGeorge]

My mother's day meal was an orange cream shake and jalapeno poppers from Arby's.

 

[ChristineM]

Merlu (hake), boiled new potatoes, peas and tartar sauce
Home made raisin sponge cake.

 

[SalixIncendium]

Saag paneer and basmati rice.

 

[metis]

Calamari in a white garlicy sauce and a good Italian salad.

 

[JustGeorge]

I made the mistake of cooking last night, and made chili.

The one who requested it bellyached because there was vegetables in it.

I won't be taking any more requests. Cook it yourself.

 

[ChristineM]

I made the mistake of cooking last night, and made chili.

The one who requested it bellyached because there was vegetables in it.

I won't be taking any more requests. Cook it yourself.

Chillies are vegetables. How do you make a chilli without?

 

[JustGeorge]

Chillies are vegetables. How do you make a chilli without?

Apparently, he wanted just beans, tomatoes and vegetarian meat replacement?

I've always put vegetables in the chili(depending on what we have in the fridge).

 

[Rival]

Maybe a burger.

Maybe a fish pie.

 

[ChristineM]

Apparently, he wanted just beans, tomatoes and vegetarian meat replacement?

I've always put vegetables in the chili(depending on what we have in the fridge).

I have been known to put mushrooms, bell pepper, onions, carrots, garlic, celery and bacon in chilli, (not all at the same time). It all adds to the flavour.

You're right make your own next time.

 

[JustGeorge]

I have been known to put mushrooms, bell pepper, onions, carrots, garlic, celery and bacon in chilli, (not all at the same time). It all adds to the flavour.

You're right make your own next time.

I put in garlic, mushrooms(which needed to be used), and spinach(which was ready and available). Damn me.

 

[SalixIncendium]

I made the mistake of cooking last night, and made chili.

The one who requested it bellyached because there was vegetables in it.

I won't be taking any more requests. Cook it yourself.

Next time he makes a request, just toss him a can of this...