What are you having for dinner?

[I_bRAD]

Last night I made corned beef hash "rings" with runny eggs baked into the center and steamed green beans. Kind of fiddly, but a fun way to use up leftovers.

Tonight I'm making pizza. I've got dough rising, and spicy-garlicy sauce made but not sure what I'm going to put on it besides mennonite summer sausage and mozzerella.

 

[kat]

last night i had a leftover dinner

ground beef, corn, refried beans and rice all mixed together with fresh coriander and a fried egg on top. tasty!

aand

baked chicken wings with bbq sauce..finally using up all the wings that have been collecting in my freezer for a few months.

tonight i have no idea. ive been drinking too much coffee to be actually hungry this week.

 

[kat]

where do you get all your mennonite pork products?

 

[I_bRAD]

Kat, your leftover dinner sounds a lot like my leftover dinner!

All my mennonite pork products? I only have the summer sausage, which is actually a blend of pork and beef. Anyhoo, Drive north of Kitchener, past Elmira and then pull into any driveway with a sign out front. I got mine from a real live mennonite woman in the full getup who had to stop from tending the garden to serve me.

You can get it at fiesta farms in the North West corner by the bacon, but it's 20 bucks for a much smaller sausage.

It has been decided that in addition to the sausage, the pizza will have sliced red onion and some wonderful out of season tomatoes which I've tried to revive a bit with a pinch of salt.

And Garlic Aioli dipping sauce for the pizza. I had that last night with the hash and eggs too. It doesn't keep forever so garlic aioli with everything!

tam won't eat chicken wings and it's too much fuss for myself so my extras just end up in the stock. They do have lots of collagen in them at least!

 

[Ho||yw0oD]

At a complete loss for dinner tonight... time to hit up my Jamie Oliver Jamie's Italy book for some ideas.

 

[sk8]

tonight, kids dinner!
chicken fingers with plum sauce, potato wedges and broccoli with butter and lemon

aand i plan on having hot chocolate and clementines for dessert

both my children would heartily agree with your dinner and dessert choices. They particularly like the chicken made with rice crispies as coating.

I have been eating institutional food (college caf and pre-prepped bag lunches) for the last week - I'm really looking forward to actual food again. I've had enough rubberized chicken to last me well into next year.

 

[Penny Lane]

Heading home for mom's cabbage rolls tonight. F**k yeah.

 

[alexd]

I had a cod and chips at Freso's in Kensington Market and it was scrum delish!

 

[kat]

i had some snacks at atlantic last night with my vegetarian friend

grilled rapini with chili and a very cheesy barley risotto
knodel (bread dumplings) with brown butter and this soft poached egg with an intensely bright orange yolk
dolce de leche and fleur de sel creme brulee
with some wines i cant remember the names of and cava that tasted almost exactly like the honeycomb i was eating this summer plus bubbles.

this morning i had soft baked eggs, ace multigrain toast with butter and the best bacon ever with green beanery roasted coffee and a citron presse

have no idea what to make for dinner tonight. i just want to eat vegetables.

 

[R4V4G3D_SKU11S]

is it just me or is rapini so hot right now in toronto restaurants?

 

[mandapanda]

this:

Spicy Curry Noodle Soup with Chicken and Sweet Potato: Recipe : bonappetit.com

but without chicken.

i've had this a few times before and it's incredible but i've never made it myself and will most likely be slightly inebriated from food&wine expo. this should be entertaining.

 

[I_bRAD]

Last night I had spaghetti bolognese, and I butchered a duck to make duck prosciutto from the breasts and confit from the legs (I already had another 4 legs on hand to add to the two from the duck) I am going to render the fat from the duck later today for later use and confit the duck tomorrow... so it will be ready in a week or so)

I had a similar breakfast as Kat this morning with eggs over easy, berkshire bacon from butcher by nature and pullman toast (otherwise known as just toast around here 'cause that's what I make as our 'standard' bread to have on hand)

Tonight will be Norwegian meatballs made with lamb, mashed potatoes, baked acorn squash and some other vegetable tbd.

 

[Juan Love]

The Creole Kid is doing damage in the kitchen this Sunday...tonight I'm having Alligator and Shrimp Cheesecake as a main course.

Although, this is gonna be a tough act to follow...next weekend I'm going to have to up the ante with Bald Eagle Omelette.

 

[I_bRAD]

What's a bald eagle omelette?

Also- I'm making scalloped potatoes for a birthday party next weekend and I can't decide if I should use russets, yukon gold or a 50-50 mix. Anyone have a compelling reason I should go one way or the other?

 

[kat]

is it just me or is rapini so hot right now in toronto restaurants?

i've been serving rapini in restaurants since 2006..i loved it, then hated it and now i kind of love it again.

the rapini in australia is disgusting! sooo bitter and woody.

yukons vs. russets..both work pretty good for scalloped dont they? i would maybe use yukons for colour?

i keep getting fake yukons. 'pei yellow fleshed potatoes' they are mealy and retain water when cooked and the colour fades to white. what the fuck pei?

 

[rswbrixton]

pizza

 

[JamesM]

we've been jerking it up lately. yesterday grilled Jerk tilapia -w- mash potatoes and green beans.... today jerk chiken grilled -w- mash and corn-fried broccoli in garlic.

nice and hot!

 

[alexd]

rack o ribs and steamed veggies!

 

[cosmosuave]

Last night I made corned beef hash "rings" with runny eggs baked into the center and steamed green beans. Kind of fiddly, but a fun way to use up leftovers.

Tonight I'm making pizza. I've got dough rising, and spicy-garlicy sauce made but not sure what I'm going to put on it besides mennonite summer sausage and mozzerella.

I'm sure you've had your pizza by now but have you ever cooked it on the BBQ? This is the closest to having a wood oven pizza...

 

[I_bRAD]

I have cooked pizza on the BBQ before, but those are smaller thinner and a whole lot more fuss. Not to mention BBQ season ended a month ago! They are tasty when you put the effort in!

I have a 3/4" thick pizza stone in my oven that does a pretty damn good job!

 

[cosmosuave]

I have cooked pizza on the BBQ before, but those are smaller thinner and a whole lot more fuss. Not to mention BBQ season ended a month ago! They are tasty when you put the effort in!

I have a 3/4" thick pizza stone in my oven that does a pretty damn good job!

I took a pizza workshop at GBC and was skeptical on the BBQ method but after trying it I hardly use the oven... I don't find it fussy at all... The way I do it is throw the dough on the grill, grill for 20-30 secs one side then another 15 - 20 secs on the other side... Remove from grill sauce and top then place on one half of the BBQ with the burners off and the other half burners on full...

I have a stone as well will have to give it a go... For awhile every Friday was pizza day at our place... Will have to make some dough this week... Do you freeze your dough for later use?

Made this swiss roll at GBC last Thurs...

 

[I_bRAD]

I have a weber kettle with a 22" round grate... and I usually make 14-15" pizzas so I have to make them much smaller to fit over the indirect heat on my BBQ. I don't bother freezing the dough- it only takes a couple of minutes to make it fresh in the morning and then it's ready to go by dinner time.

 

[cosmosuave]

I have a weber kettle with a 22" round grate... and I usually make 14-15" pizzas so I have to make them much smaller to fit over the indirect heat on my BBQ. I don't bother freezing the dough- it only takes a couple of minutes to make it fresh in the morning and then it's ready to go by dinner time.

Ok now I see why it is a fuss for you... I've got gas but I'm sure yours taste better on the Weber..

 

[Ho||yw0oD]

Anybody ever make homemade gnocchi? I can read online how to make it but I want some first-hand accounts on do's & don'ts. I'm referring to a (russet) potato and cheese gnocchi.

 

[mandapanda]

Anybody ever make homemade gnocchi? I can read online how to make it but I want some first-hand accounts on do's & don'ts. I'm referring to a (russet) potato and cheese gnocchi.

i tried to make sweet potato/ricotta gnocchi once and it was gross. because i'm a bit biased and think gnocchi is weird and slightly disgusting at best, perhaps i shouldn't have attempted this experiment. the taste was ok, but the texture was overly mushy. wouldn't do it again.