"what did you make for dinner?" - Thread edition So what do you guys make for dinner? Anything special/tasty in your menu? I enjoy cooking and I believe a few of the rest of you do as well. Tonight was Asparagus Risotto made with a dry white wine and fresh fish stock from the local fish...place... with some peppered and then seared scallops on top. Mmmmmmmm....
We're a big cooking couple, love to be in the kitchen together. My wife went to culinary school and then became a pastry chef so we eat well. Tonight we had our cultural night. We try once a week to pick a foreign dish we haven't had before and whip it up. Tonight we ate some Shakshuka-- an israeli soup dish. Basically its a rustic tomato soup with a bit of a kick to it and you poach eggs over the top. It was pretty good.
Did you make that or did the wife? Just wondering so I know which one to kidnap. Edit: the question is for Chris. Your post hadn't loaded, Sardonic. That sounds good as well though.
Last night I made a chick pea bread with basil, oregano, and garlic for tonight's Italian beef sandwiches.
Now it wasn't sophisticated at all but it was pretty damn good: made cheeseburger soup for lunch. finely diced potatoes, celery, carrots, ground beef, bacon, velveeta, chicken stock, parsley, basil, and some frank's red hot sauce because I like a spicy kick in a lot of stuff
I freaking love a good chili. My favorite though is a white chicken chili w a crap ton of Serrano peppers, corn, beans, etc. Its so bad for me though do to all the cream/fat.
We had a delicious lemon-baked chicken stuffed with a cream cheese, chives, and onion and a spicy buffalo cheese sauce over scalloped potatoes. Also, Chris the recipe for the cheese dip is as follows: Preheat oven to 375 Ingredients: 2-3 cups of sharp cheddar grated 8 oz cream cheese 1/2 cup bleu cheese dressing 2 cups of chicken cooked and diced Frank's red hot buffalo to taste (we usually use around 1/2- 3/4 cup) Combine ingredients in baking dish, you can try to break up the cream cheese brick if you want but it isn't necessary Throw it the oven for 30-40 minutes. Check it at about 20 minutes and mix the now melted ingredients. Leave it in for another 10-20 minutes. It is done when the top turns a dark orange and begin to thicken up. Don't let it start to form any sort of solid crust on top. Remove and throw it over whatever you want. Goes well on burgers, over potatoes, or does well as a dip.
That sounds delicious. If you are ever feeling a bit adventurous, try this, you won't regret it: Basil Strawberry Rocket Salad (4 Persons) 225 g arugula, smooth 1 Bunch Basil 500 g Strawberries 50 g Pecorino Cheese 5 EL Balsamic vinegar, white 50 g Honey, liquid 8 EL Oliveoil 4 EL Pine nuts, roasted Salt Pepper roughly mince the arugula and basil. Quarter the strawberries, shred the Pecorino cheese. Dress on an Appetizerplate to your own preference. blend the liquid ingredients to a dressing, flavor it with salt and pepper and drizzle it over the salat on your plate(s). Finally sprinkle the cheese and your pine nuts on it. Sounds strange, but is delicious and kind of an exotic eyecatcher. enjoy! btw: german measurement units are used in the recipe: "g" is gram, "EL" is an "Esslöffel", means a big spoon full and "TE" is a "Teelöffel", a small spoon full. Edit: it should look like this when its done:
Made this for dinner tonight, don't let the name fool you. It is crazy good. Cheeseburger Soup Prep: 45 min. Cook: 10 min. Yield: 8 Servings 45 10 55 Ingredients 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4 pounds) 1/4 cup all-purpose flour 2 cups (8 ounces) process cheese (Velveeta), cubed 1-1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream Directions In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts). Nutritional Facts 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
Chicken and eggplant with cucumber and kale. Eggplant is amazing, it always makes me sad how it's never made in the States.
Gonna try that recipe as soon as I get a chance Sardonic. It sounds amazing. Also, I feel it is time for another chilli-drunk-movie at my apartment.
