Want.
What's for Dinner?
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When my fridge died last week, we quickly moved stuff around. A package of puff pastry was partially defrosted, so we popped it in the backup fridge. Had to use it up, so I made a Chicken Thighs in Puff Pastry, heavy on the garlic, ginger, and Herbes de Provence. Wife was happy! Served it with 2018 Metheglin, which is aging very nicely. The wine is just off-dry and is a good food wine.
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Dinner tonight .... before we dug in.
Boatboy24
No longer a newbie, but still clueless.
Happy St. Patrick's Day!
Beer Braised Brisket Poutine...........
Partial retread from Sunday night.
Pan seared halibut over polenta with smoked gouda, prosciutto, cherry tomato with lemon........
Pan seared halibut over polenta with smoked gouda, prosciutto, cherry tomato with lemon........
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I am having trouble with pix. It looks like something has changed in attaching pictures?
Anyway, we enjoyed broiled asparagus with Le Gruyere cheese; sauteed, then braised, lacinato kale with onions and coriander; seafood risotto with musrooms and truffle oil; and seared, wild caught Coho salmon, marinated in soy/lime, then served with a sauce of lemon, EVOO, garlic, Dijon, and parsley.
Anyway, we enjoyed broiled asparagus with Le Gruyere cheese; sauteed, then braised, lacinato kale with onions and coriander; seafood risotto with musrooms and truffle oil; and seared, wild caught Coho salmon, marinated in soy/lime, then served with a sauce of lemon, EVOO, garlic, Dijon, and parsley.
Is anyone else not getting "Yesterday's Forum Activity"? I noticed that I have not received the daily newsletter for probably a week or so now.
Yep, One jumbo scallop was left over from Sunday. Too good to toss so it was the candy on top so to speak. LOL
)
Great looking plate. I'm pretty sure I'm alone in this but I don't get Polenta. I've tried making it a few times and it tastes like raw cornbread batter with the consistency of cream of wheat. Need to find a good Italian restaurant and try it there maybe. Care to share your recipe or technique, looks courser and much better than my attempts.
You are not entirely wrong! As you know, you can get cornmeal with grinds (different coarsenesses). But as to taste, a lot has to do with seasoning. Common additions are herbs (esp. sage) or cheeses (esp. a strong blue cheese).
Traditional Tuscan polenta is cooked for a LOONG time, which is said to change its taste, but I have never tried this. (After I read the book "Heat," I always wanted to do so, but never took on the project.)
I use Bob's Red Mill only. I follow the recipe on the back. But instead of water you substitute Chicken Broth cup for cup. We use this stuff which is concentrated and you make it by adding one pouch to a cup of water.
https://www.amazon.com/Savory-Choic...6260437&sprefix=savory+choices,aps,264&sr=8-2
Butter on top of that and of course your choice of cheese. Parm for Italian food but we love smoked gouda for the seafood as well as when we make "City Grits" for breakfast on Sunday.
https://www.amazon.com/Savory-Choic...6260437&sprefix=savory+choices,aps,264&sr=8-2
Butter on top of that and of course your choice of cheese. Parm for Italian food but we love smoked gouda for the seafood as well as when we make "City Grits" for breakfast on Sunday.
And I use half milk, half water for a creamier result.
Boatboy24
No longer a newbie, but still clueless.
That's what I use for Cream of Wheat.
us too. maybe that's the problem
Red Meat Saturday night! Ribeye, green beans and stuffed potatoes. 2014 super Tuscan that I have no idea how I made. It was a late blend of an over oaked kit and cabernet from grapes that's been sitting in the basement. Taseted great and only have one bottle left.
Mine was missing for 2 days but back now.
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