What's for Dinner, Sun., Nov. 29, 2015

[NJCher]

Chicken pastry pies--little ones, that the RG made. Also, at some point, some ragu sauce with penne.

Making a mesclun salad for today and tomorrow.

I am also making this eggplant dish called "eggplant ginger-plum slapdown." It's a Mollie Katzen recipe from her newest book which I think is called Center of the Plate or some such title.

Still working on my soup. I pulled up the leeks in the garden yesterday, and am slicing some of them for the soup.

It's a beautiful, sunny day here in NJ, although a bit on the cool side. I'm so happy to have the day to play in the kitchen, clean and organize my house, and get ready for the work week ahead.


Cher

[littlewolf]

1. I think it is Turkey potpie ..

the lovely and talented Mrs. Wolf made it yesterday and put it in the fridge
to put in the oven today.

[Erich Bloodaxe BSN]

2. Overcast and cool here, but not raining atm, which is nice.

We were forecast to basically have rain straight through til Tuesday, so any break is pleasing. If the ground beef is thawed out, we'll be doing lasagna tonight, and probably leftover lasagna tomorrow night.

Made the first batch of this year's black raspberry jelly last night, got another quart of juice thawed out to make another batch tonight, a third quart thawing now for tomorrow's batch. Reminds me that I need to go shake the extracts again. I got some lovely little cobalt blue 4 oz bottles to put it up in when it's finished, and some inkjet printable metallic silver round labels, so I'm going to spend some time designing up a label.

[Galileo126]

3. 7-bone chuck roast

Finally using the new oval dutch oven today. I bought a 10-lb 7-bone chuck roast about a month back, and defrosted it yesterday. (Yes, 10 lbs! It was on sale for $1.99/lb... So, 5 lbs for today's recipe, 3 lbs de-boned - back in the freezer, and about 2 lbs scrap+bones for making beef stock on another day.)

Anyway, Ming Tsai had a Boston chef (Lydia Shire) on his show a while ago, and she made "Swiss steak". I call it a true "pot roast". I saw the humongous 7-bone in the freezer, and today's the day. So, it's in the oven now for 3 hrs at 300F.

Recipe here:

https://www.ming.com/simply-ming/episodes/season-12/episode-1225-all-in-one-satisfying-steak-dinners-with-lydia-shire.htm


Hope all had a great Turkey Day! I certainly did in PHX, lots of cooking, prepping (yeah, cleaning too)...and while things were in the oven - we went into the hot tub to relax with cocktails. Picked up 4 sticks of Margherita (TM) pepperoni too while in Phoenix at a local Italian deli. That makes up for my local Winco discontinuing that product!

[Glassunion]

4. I've just started the braise for a pork belly.

Going to serve over risotto.

[greatauntoftriplets]

5. Didn't have enough turkey at my niece's on Thursday...

so I'm roasting a turkey breast. Stuffing, gravy and green beans on the side.

[japple]

7. IMHO, there is no such thing as too much turkey! eom

[greatauntoftriplets]

8. I totally agree.

[japple]

6. Enchiladas verdes with leftover turkey and red enchiladas using leftover roast beef.

Both turned out very well, esp. the turkey ones, although I didn't have any fresh cilantro and had to substitute with parsley. We also had rice, pinto beans, tomato salad, and sliced avocado with lemon & salt.

[fizzgig]

9. chinese delivery

had a bowl of mashed, green bean casserole and turkey with bread for four meals in a row and i am now on leftovers strike.

cashew chicken for the husband, sesame chicken for me and the big appetizer sampler.

we didn't break freezing today and we might barely break it tomorrow. maybe i'll get creative with a soup tomorrow.

[Galileo126]

10. "... and i am now on leftovers strike."

I hear ya, Fizz!

I call it "culinary saturation". I rarely eat the same dinner two days in a row, but with Thanksgiving and all the leftovers, it's unavoidable.