Whats for dinner ? 7-30-08

Since I was doing dosa today I just cooked indian. Dosa, spicy potatoes, beans with tomatoes, mushrooms in curry sauce and riata (yogurt salad).

dinner730.jpg

So what are you cooking for dinner ?

Leftover pizza before chat.

But I am also just starting a trial run on a new cake recipe. So perhaps a slice of that will make it's way to a plate before bedtime....

Thick fresh halibut fillet marinated in lime juice/zest, fresh ginger, brown sugar, then grilled and basted with reserved marinade. Fresh pineapple spears, brushed with brown sugar, ginger. Small casserole of layered zucchini, garden tomatoes, oregano and basil, topped with mozzarella and Parmesan cheese. A side salad of baby lettuce, romaine, red onion, with a vinaigrette.

Real gourmet: grilled ham and cheese, and clam chowder.

Eggplant Parmesan three layers deep, consisting of eggplant, sauce, mozz, and then Parmesan. As I said three layers deep. Slice the eggplant and sprinkle with salt. whip an egg, mix 50/50 flour and cornmeal. dry the eggplant and dredge it through the egg bath then in the flour cornmeal mix and fry in EVOO. layer the eggplant, marinara sauce mozzarella and Parmesan cheese(s) to the top and cook on Hot Mama at 350 - 370 degrees F with heat deflector in place for 45 minutes. Allow to set for 20-30 minutes and dish it up.

on the grill: hot dogs, portobello mushrooms, whole wheat naan, mixed veg

sparkling beaujolais with the impromptu picnic!

I love the presentation for that Indian meal--katoris, a thali, and everything. I cook Indian a lot, but it's always a lot less formal (read: a lot more messy).

Wow!

-Paul W.

Me, too- I don't have a thali in the cupboard.

Tonight was very light, miso soup with tofu and stir-fried Blue Lake green beans. That made up for last night, which was Lasagna alla Barlettano.

There are some very interesting and diverse menus on this thread. Hot dogs and naan, now thats diverse.

Hot dogs and naan, now thats diverse.

We hate squishy white-bread rolls. This is my latest effort at Variant Bun.

(Cue Stuart!)

Roast pork neck with fennel, bay, garlic and thyme rub, to be served with roast potatoes, sugar snap peas, and salad. We'll also have sourdough bread on the table, with Pukara Estate Novello 2008 (first press unfiltered EVOO) and white balsamic vinegar. Dessert will be homemade Callebaut chocolate and hazelnut squares.

[Jenise]

Me, too- I don't have a thali in the cupboard.

Tonight was very light, miso soup with tofu and stir-fried Blue Lake green beans. That made up for last night, which was Lasagna alla Barlettano.

And what was the texture of your lavosh?

I brushed them with olive oil first, and they stayed very separate, didn't soggy up on me.

I had fatoush and am having the leftovers for lunch today. Baked fruit for dessert.

rwj

[Jenise]

I brushed them with olive oil first, and they stayed very separate, didn't soggy up on me.

Good, that should be the solution. I wonder if Gary moved his eggplant straight onto the lavosh layer as he was frying them? I moved mine onto paper towels top and bottom to drain them, and did the assembly later. His technique might have resulted in residual oil to lube the lavosh, where mine didn't.

[Jenise]

Your dinner was absolutely gorgeous. Love that you even have the right stuff for serving.

Our dinner was a cold charcuterie plate of sliced pork and chicken terrine, a pate en croute I made as a practice version for a dish I'm doing on Saturday, with a side salad of sliced brandywines and avocado. A great summer meal, and it's a good thing I served it yesterday because today doesn't look like summer!

We got to New England on Sunday and up until the 30th, I had been "three for three." Seafood three nights in a row from the time I got here. The first night baked scallops and haddock, the second night lobster and shrimp scampi over pasta, the third night we had lobster (me a 3 pounder that I ate half of, Len a 4 pounder that he ate all of and could have eaten more). On the fourth night (7/30) we had take out Chinese.

Hot dogs and naan, now thats diverse.

We hate squishy white-bread rolls.

Squishy white bread rolls or anything like them. Thats why there are so many home bakers on this forum. Wonder bread... the only thing Wonder bread is good for is a potato chip and mayo sandwich...

[Jenise]

We got to New England on Sunday and up until the 30th, I had been "three for three." Seafood three nights in a row from the time I got here. The first night baked scallops and haddock, the second night lobster and shrimp scampi over pasta, the third night we had lobster (me a 3 pounder that I ate half of, Len a 4 pounder that he ate all of and could have eaten more). On the fourth night (7/30) we had take out Chinese.

Oh you're making me SO jealous.

We got to New England on Sunday and up until the 30th, I had been "three for three." Seafood three nights in a row from the time I got here. The first night baked scallops and haddock, the second night lobster and shrimp scampi over pasta, the third night we had lobster (me a 3 pounder that I ate half of, Len a 4 pounder that he ate all of and could have eaten more). On the fourth night (7/30) we had take out Chinese.

Oh you're making me SO jealous.

I just can't help myself. Last night we had FRIED platters of haddock, scallops, and whole belly clams. Oh my.