What's For Dinner Tonight?

I have cold hands, so my puff comes out "like butter"...haha...yes, I've folded puff pastry MANY times in my life, and If I never saw another block of butter wrapped in dough, I'd be ok with that. It's a "Yellow Crookneck Squash", so yeah, a yellow zucchini. There is also some sautéed spinach under the tomato. Haha... "our names"...I know what an aubergine is... And I MAY work in the industry as well, but I wouldn't call myself a chef. Speaking of goat cheese, I just made these golden beat pies with goats cheese...I started with ramekins, and took sliced golden beets and layed down a rosette in the bottom of the ramekin, then layered a roasted portabella cap, then layer of goat cheese, then more beets, then another portabella cap, then I inverted it on a layer of par-baked puff, so the top layer looked like the petals of a flower.

Some of the caramels in question from the other thread...If you eat one of these, it might BECOME your dinner, 'cause you may just wake up the next morning wondering what happened...lol

Don Gin and Ton said:

Nice!!!

TTT I tweak most recipes. But I'm guessing you mean the lack of spag right!?

My Bolognese omits carrot. Other than that I add chorizo, a little balsamic, fry the beef with a few bisto granules. Red nd white onions and a pinch of sugar to ofset the spice in the chorizo.

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Haha, yes, just the choice of pasta, but as you say, you can adapt recipes. I love doing sauces like that with penne or fusili, i find with spaghetti you often just get left with all the sauce on the bottom of the plate.

I make mine with pancetta, 1/2 1/2 finely minced pork and coarsly minced beef, red wine, nutmeg, fresh beef stock (burn the bones, add water, add everything that is dead in the fridge) and finish it off with full fat milk.

Metasynth said:

I have cold hands, so my puff comes out "like butter"...haha...yes, I've folded puff pastry MANY times in my life, and If I never saw another block of butter wrapped in dough, I'd be ok with that. It's a "Yellow Crookneck Squash", so yeah, a yellow zucchini. There is also some sautéed spinach under the tomato. Haha... "our names"...I know what an aubergine is... And I MAY work in the industry as well, but I wouldn't call myself a chef. Speaking of goat cheese, I just made these golden beat pies with goats cheese...I started with ramekins, and took sliced golden beets and layed down a rosette in the bottom of the ramekin, then layered a roasted portabella cap, then layer of goat cheese, then more beets, then another portabella cap, then I inverted it on a layer of par-baked puff, so the top layer looked like the petals of a flower.

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Sounds fantastic! any dressing or fats for cooking? Or just straight in the oven for 3 minutes or so? (other than meats and fish i cook at 300 centigrade). Seriously considering taking this recipe to my boss, sounds like a winner. Although looking at it, sounds as if you serve raw and cold? I'd want that portabello stuffed with hot melty cheesey goodness

tip top toker said:

Sounds fantastic! any dressing or fats for cooking? Or just straight in the oven for 3 minutes or so? (other than meats and fish i cook at 300 centigrade). Seriously considering taking this recipe to my boss, sounds like a winner. Although looking at it, sounds as if you serve raw and cold? I'd want that portabello stuffed with hot melty cheesey goodness

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Haha...The beets were roasted ahead of time, as were the mushrooms. And Yes, I forgot that bit...lol...I wrapped the ramekins in parchment to keep them tight, and baked about 5 minutes. I let 'em set for a couple minutes, so when I inverted them they would hold their shape. Actually served 'em atop a bed of cous cous with dates, and crispy cauliflower florets.

Sounds good. I think I'd try cooking the whole thing from raw, pastry as well, using a metal ring. Colour it at 300
Then pop it in a 200 oven to cook through. I imagine it looks beautiful. Just picturing it though, I'd want something red in there between the beet and mushroom. Or maybe stuff the mushroom with a but and some grain or such stuffing/crumble. Like Don, I love taking a recipe and saying fuck you so long as you understand each ingredients cooking time, any recipe can be changed into anything unless you happen to be my twin brother, in which case fuck the recipe, to hell with the food, just have some toast. He recently tried to cook one of my stir fry recipes, which I had given him based on raw noodles in the cupboard, so he bought straight to wok noodles, but followed the recipe so boiled them for 3 minutes odd anyway I love him really.

Random story. Deal with it. Ive always gotten a hefty case of the woffles when I have a keyboard, and being a chef really doesn't help saying that, still never had waffles, syrup, and cream despite two long visits to the states. I was rather focused on tony romas ribs

I can't see your pics on my kindle Metasynth but anything with caramel has got to be good....



Dinner last night,tonight was leftovers...

Baked Turkey breast w/turkey gravy
Sweet Cornbread dressing...the way Granny made it
Mashed potatoes
Green beans sauteed with onions and garlic
Corn with lotsa butter
Good ol' Dr.P

....and some Pepperidge Farms Brussels cookies for dessert

hey guys i did grilled veg and salad tonight zuchini , bell peppers, portabella mushrooms, onions sorry forgot to take photos

Cup of Noddle, 2 strips of Bacon and a Glass of Milk.

You know I like my veggies grilled....sounds good gf

Ringsixty said:

Cup of Noddle, 2 strips of Bacon and a Glass of Milk.

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.....and a pack of smokes for dessert.....lol

Cheeseburger and fries lazy style

penne pasta with cauliflower and butternut squash cooked in chicken broth. It was just...ok. It could have used a little more spice, all I threw in there was some salt, pepper and thyme with garlic. I also had a nice hunk of garlic bread but I ate it before I remembered this thread lol -___-

2paranoid said:

penne pasta with cauliflower and butternut squash cooked in chicken broth. It was just...ok. It could have used a little more spice, all I threw in there was some salt, pepper and thyme with garlic. I also had a nice hunk of garlic bread but I ate it before I remembered this thread lol -___-

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I.love.pasta!

hey guys due to my current situation tonights dinner was a can of beets hummus and pitas

lentils and kale over toasted bread brushed with olive oil

broccoli with lemon zest and pine nuts

I'd like to cook more dishes composed of only vegetables but I'm not good enough in the kitchen with them yet. Much more difficult then cooking meat imo this was pretty good though

This week. Chilli, more chilli and maybe salsa

Don Gin and Ton said:

This week. Chilli, more chilli and maybe salsa

View attachment 2823564

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Mmmm man you grow those yourself or are they store bought? Either way, take it easy on those things or else you're gonna be in some pain a few hours after every meal

>.< hahaha

tonight I made 'cod nuggets' with asparagus and couscous with homemade tartar sauce....its kinda orange colored cuz I added hotsauce, though I wish I had some of those peppers to throw in instead

i love me some couscous and asparagus

Yea 2P I grew them and yeah they range from tame to those birdseye badboys are mean. Like you put the chilli in whole and remove at the end of cooking.

Reheat bolognese tonight with added chillies lol. Might throw a tin of kidney beans in and call it con carne