What's for Dinner, Sun., Oct. 5, 2014

[NJCher]

So last night I was in a quandary over ordering a vegetarian plate at a restaurant that doesn't specialize in vegetarian food. This place has its own farm-to-table garden plus its own herb garden, but still... Something about it made me uncomfortable. After cooking so many vegetarian dishes over such a long time, I know a bit about this and I'm maybe a little more selective than most.

The menu description was good: lentils, assorted vegetables, etc. .

It came on this large, square plate, and there was no sauce or anything. The RG was having something with a cream sauce. There were red and gold beets, artichokes, carrots, white asparagus, lentils in the center of the plate, shitakes (which were fabulous with the lentils, btw), and maybe some more vegs I'm not remembering.

After a few bites, I asked if they could get me some type of appropriate sauce. Even the waiter agreed. He said it needed something. The RG told the waiter what to tell the chef and the waiter came back with this sauce the RG told them to mix up, but the person in the kitchen didn't do it right. Did not hit the spot.

So the RG gave me his extra cream sauce and told me to drizzle the other sauce that wasn't fixed quite right over the top.

Perfect-O!

I tell the RG he's not only the Resident Gourmand, but he's also the Resident Genius!

The skyline was beautiful and we were thankfully spared the usual assortment of people taking selfies of themselves against the skyline. Well, not altogether but it was fewer than usual. Piano player was a little over the top with Broadway show music, but the dessert was wonderful: we each had a couple sauternes with biscotti.

And yes, my shoulder is much better, so I had a good time!

----------------

Now for today, I'm roasting my beautiful Brussels sprouts with yellow peppers, garlic, and chestnuts.

I have chicken legs marinating in buttermilk marinade that the RG mixed up for me.

I also have northern beans soaking in garlic, peppercorns, olive oil, celery, and carrots. I will cook them in the slow cooker later, or maybe in the pressure cooker.

The chicken legs will be fried in Judy's bread crumbs.

It's going to be a great food day! Unfortunately the RG is off to Texas, so he won't be able to join me for all these delicious dishes. Another friend's stopping over, though, so it will be fun.


Cher

[NEOhiodemocrat]

1. Chili and cornbread

Definitely a chili type of day here in Northern Ohio!

[PeaceNikki]

2. I have an Oktoberfest Stew simmering. Smells divine!!

http://thecozyapron.com/oktoberfest-stew-and-shiny-happy-people/

Ingredients:

1 tablespoon olive oil
1 (14 ounce) package beef smoked sausage, cut into bite-size slices
1 ½ onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds
• Pinch salt
2 cloves garlic, finely chopped
1cup German-style lager beer (Oktoberfest variety)
2 russet potatoes, peeled and cubed to bite-size pieces
2 ½ cups hot chicken stock
1 ½ tablespoons apple cider vinegar
1 tablespoon flat-leaf parsley, chopped

Preparation:

-Place a medium-large pot over medium-high heat, and add the olive oil; once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened; once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for few minutes; once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine; next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so; next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes; after the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

-Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

I added carrots because it seemed a glaring omission.

[Erich Bloodaxe BSN]

3. I dunno. Had that spaghetti squash two nights in a row, and

I'm really not in the mood to do it a third night. I've got to remember to go with smaller squashes in the future.

I think I've still got a can of soup that supposedly expired in 2011 in the pantry, so maybe I'll finish that one off.

[littlewolf]

4. cold fried chicken, baked sweet potato, large salad. nt

[greatauntoftriplets]

5. Chicken fettucine alfredo.

Green beans. Garlic bread.

[pscot]

6. pasta & meatballs in marinara

[Texasgal]

7. veggie stir fry and brown rice.

Raspberry's and coconut ice cream for desert!

[fizzgig]

8. chili for us, too

broke 70 today but breeze was up and it was a bit chilly.

[cbayer]

9. We had Popeyes while we watched the Saints game.

I am not a big football fan, but my daughter is. The Popeyes was excellent, even though we are in Georgia.

[NJCher]

10. I have to laugh

Every time I pass a Popeye's, I think of you!

Speaking of chicken, mine turned out wonderful. Marinating in buttermilk just makes it burst with flavor and juiciness!

The Brussels sprouts and yellow peppers turned out well, too. What really made the dish, however, was the chestnuts.

Beans are still baking in the oven. The whole house smells so good.

So sorry the weekend's over, but it's a good thing I love my job. I know I'll have fun with my students tomorrow.


Cher

[cbayer]

11. They should be paying me royalties as a spokesperson, lol!

I am going to cook brussel sprouts tomorrow. I also have some wonderful peppers.

The dinner will be attended by 7 and 10 year olds.

Any suggestions on the best way to do them?

Have a wonderful week with your students, cher.

[NJCher]

12. too late, but

Here's the most requested recipe ever on my local public radio station:

http://www.wnyc.org/story/244442-ina-gartens-balsamic-roasted-brussels/

Probably a little sophisticated for the kiddos, but would be great for you and your friends sometime.



Cher

[cbayer]

13. I made them earlier today.

I cleaned, split and boiled them. Then I sautéed some garlic and dried red pepper in OO, put them back in and added a little nutmeg. I'm reheating them now and will put some parm on them. We will see about the kids.

[grasswire]

14. thank you, thank you for the link to foodiefatale!

Absolutely love it. Can't wait for a couple of free hours to grok it all.