What are you cooking for dinner this weekend?

[jdp211]

Made don't-judge-me-I-rode-more-in-the-past-3-days-than-in-the-past-3-months roasted garlic crispy mashed potatoes and a pork chop

[guido]

Soundtrack: Matt Flinner Trio "Winter Harvest"

Gumbo for an ugly mood on an ugly day...

Shrimp


Shrimp stock in the raw


A stock photo


Onions, red pepper, Okra


Add rings of Turkey Andouille sausage, stir in roux and simmer


Add shrimp, let them cook in the hot liquid and serve over rice.


Feel better?

[robin3mj]

Managed to salvage an otherwise shit weekend (weather, three sick little kids, general political disillusionment) with two really long walks with my dog and two good meals.

Saturday I did short ribs. Browned them then slow cooked in red wine, stock onion, garlic, carrot, celery, cumin, paprika, cayenne, peppercorns. I took them out and strained and reduced the sauce. Peeled away all the fat and shredded the meat, plated it with the use of some pastry cylinders and poured the sauce over top. Served with asparagus. Looked damn Neal restaurant worthy. Tasted even better.

Today I did a pork roast similar style. Veg stock soy sauce. About 8 star anise, and a shitload of other spices. Wow. And we have enough for tacos tomorrow night. Ate this with spinach and zucchini.

[dgaddis]

Another chicken on the Egg. Dizzy Pig Shakin' The Tree seasoning, their version of lemon pepper. It's good, but not lemon-y enough IMO.

(350*F raised up into the dome, indirect, for about 1hr & 15mins)

[jdp211]

P-p-p-p-puttanesca. Roommate came home right as I was sitting down. Didn't say hello, just, "It smells amazing in here."

[Octave]

Post-ride ravioli, homemade pasta dough filled with a spinach and tofu blend, seasoned with this year's dried herbs and cooked in homemade broth.
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[dgaddis]

Fast and easy dinner last night. Picked up some pre-assembled steak kabobs from Publix last weekend and grilled them last night. Added some Dizzy Pig Cow Lick seasoning, and spent 10mins on the grill at a 500* grate temp, rotating ever 2 or 3 mins, then wrapped in foil to rest for 5mins. They were awesome! And they were pretty big, so the wife and I split one last night and saved the other for dinner tonight.

[Octave]

Got hungry after some big km yesterday, where I made some new friends in the hills

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so the wife and I whipped up a big batch of taralli (although here they basically look like mini-bagels), in three flavors: sea-salt, garlic, and cinnamon

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to go alongside some cabbage roulades, stuffed with homegrown mushrooms, leek, and kidney beans then braised for 40min

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and of course, the evening would not have been complete without dessert: a praline-pudding tart with a mostly almond crust

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[Noteddy]

Octave. Killing it once again.
Kudos.

[jdp211]

Caldo Verde. Portugese kale and potato soup with some sausage thrown in.

[DCT]

Caldo Verde. Portugese kale and potato soup with some sausage thrown in.

You have a guest room bed to crash in Greenwich as long as you cook dinner.

[jdp211]

That kind of offer might just get taken up on

[guido]

Looks great Jacob! Similar to mine but different...

http://www.velocipedesalon.com/forum...tml#post822813

[Noteddy]

Veggie patties

Flex the recipe as your pantry and tastes dictate.

Start with 1/2 can of beans drained. Cannellini in this case. A dollop of tahini and a nugget of miso. Mash it.


Add some umami bombs. A little spice. Vegan or no.


Cooked wild rice, lentils, a little sauted soffrito or mirepoix and a fair amount of garlic. S&P



Herbs as available.



Panade made with breadcrumbs and the aquafaba from the drained beans. Aleppo pepper. Soaked split peas. Soaked split peas, the rest of the can of beans, roughly chopped cashews.



Pulse till combined but leave as much texture as you like. More is better. Final mix is by hand.



Form and freeze.



A little crisp on each side over medium heat. Takes a little care in flipping. Without an egg as binder they will be a bit soft when warm. Served last night with citrus salad. Next time, just pop 'em out of the freezer directly into the pan.

[Too Tall]

Reads like a book Nic. I'd eat that. Thanks, I can follow your recipes easily. Great stuff.

Lots on the stove today. My best pal spent the last two days throwing up so I made him simple Jewish penicillin. It's boring but does the deed. Remove the skin from a GOOD chicken and butcher into large pieces. Rough chop carrots, a few pepper corns (because we are not heathens) and some salt later in the game. That's it. Simmer until the cartilidge softens and you are able to easily shred the meat than add a handful of cooked brown rice and hustle that over to your pals house with 2 liters of ginger ale and a bottle of anti-emetic. Pood dewd.

I have the best friends ever. Luau in a box. Also, this is often what dinner looks like at our house mid-week. We love to eat from one platter, we even share the napkin. Shocking eh?

[caleb]

Spotted some awesome citrus at the coop the other day, and with eight people coming for dinner needed to find something to do with it. Ended up making a salad out of it: Citrus Salad with Arugula & Ricotta Salata Recipe | SAVEUR



No pictures of my own, but it was so good I wanted to share the idea. I think it's the only salad I've ever made that I thought was a show stopper.

[Too Tall]

Fantastic salad and I love the gold rim plates.

[rwsaunders]

Too cold to leave the house so I lit a fire, we sautéed some tomatoes, olives and garlic and mixed it all with some decent pasta. We splurged with some chocolate drizzled over strawberries too, which actually went well with the wine.

[caleb]

Often I spend some time on the weekend preparing staples with a long cook time for the coming week. I'm not making anything in particular, but rather an ingredient to be used in meals throughout the week. Often it'll be something like braising beef or roasting chicken that's nice to have during the week, but tough to get done on a weekday night.

This morning was some heirloom beans. Started here last night:



Soaked overnight, then turned on the stove low for a couple hours this morning.

Cooked a little bacon, and used The Splendid Table's recipe for cinnamon and clove beans for seasoning inspiration. Didn't have an onion, so I added some honey from my dad's hives.

Ready to go in tortillas, with greens and rice, or whatever else I think of this week:



Perhaps not the most picturesque food, but I like to think of this sort of cooking as an effective preemptive attack on frozen food and takeout.

[guido]

Beautiful beans! The perfect ingredient for an improvised supper.