What's for Dinner, Sun., April 9, 2017

[NJCher]

Stuffed rigatoni with cream sauce and topped with coriander.

Salad, which is endive and oak leaf. Scallions and spicy ginger dressing.


Cher

[greenlife1]

1. rump

[SummerSnow]

2. Cher posts' the best dinners. All DU will come over for dinner.

We are having burger and fries .

[livetohike]

3. Lasagna, salad, garlic bread.

[LOL Lib]

7. Same here...

Niece and nephew are here tonight. Gotta send them home full and ready for another week of school! Maybe cheesecake for dessert. It's almost fresh strawberry season. <drooling>

[Snarkoleptic]

4. Shredded chicken tacos w/ tomatillo sauce

Refrieds
Corn
Served on corn tortillas with-
Shredded lettuce
Shred ched
Snipped cilantro
Sour cream
Melinda's Naga Jolokia sauce
Washing down the Naga w/ Lagunitas "Little sumpin' sumpin' ale"

[beveeheart]

5. Take-out Chinese. Yay, no cooking tonight!!!

Egg rolls, crab cheese wontons, hot and sour soup, kung pao tofu, sesame shrimp, curry beef, hunan beef.

[pangaia]

6. Szechuan, as I often do..

- Chi Zhi Chao Xian - Clams in Black Bean Sauce
- Suan Cai Dou Hua - Tofu Soup with Pickled Mustard Greens
- Jiang Zhi Bo Cai - Spinach in Ginger Sauce
- Xiang Cai Mu Er - Slippery Wood Ear Salad with Cilantro
- Tsingdao Beer

- More Tsingdao Beer

[yellerpup]

8. Marinated lamb chops

with red wine reduction and kiwi-mango-mint relish. Mashed potatoes and steam sauteed Brussels sprouts. It was yummy!

[Yonnie3]

9. I had a nap at dinner time.

I got home in the wee hours Sunday morning from a DC gig and didn't get enough sleep.

After perusing the options of various leftovers and other quick to fix food, I decided on a peanut butter and orange marmalade sandwich. It works for me tonight.

And after it a mug of Constant Comment tea with coconut macaroons.

[japple]

10. Roasted chicken, mashed potatoes, steamed broccoli, and

roasted homegrown asparagus. What with the cold snap this week, we didn't get quite the bounty of asparagus that we had last week, but it's supposed to be very warm this week so we should have plenty for Easter dinner next Sunday.

For dessert, we had a dried apple tart with crisp crumble topping. Needed to use up the last of the dried apples from winter and get apple cider while it's still available. This recipe is a bit fussy, but is worth the time you take to make it.

Dried Apple Tart with Crisp Crumble Topping

For filling
12 oz. dried apples (pref. Granny Smith)
½ cup packed light brown sugar
4 cups water
2 cups apple cider
1 tbsp. fresh lemon juice
4 3-inch cinnamon sticks

For topping
¾ stick (6 tbsp.) cold unsalted butter
¾ cup all-purpose flour
½ cup granulated sugar

For pastry dough
1-1/4 sticks (10 tbsp.) cold unsalted butter
1-1/2 cups all-purpose flour
½ cup confectioners’ sugar

Make filling:
In a heavy 5-quart kettle simmer filling ingredients, with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching) Discard cinnamon stick. Filling may be made 2 days ahead and cooled before being chilled, covered.

Make topping
Cut butter into ½ inch pieces. In a food processor, pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.

Make pastry dough when filling and topping are done.

Preheat oven to 375 degrees F.

Cut butter into ½ inch pieces. Pulse together pastry ingredients in cleaned food processor, adding a pinch of salt, until mixture begins to gather together.

Press dough evenly onto bottom and sides of 11” tart pan with removable fluted rim. Line shell with foil and bake in middle of oven until shell is set—about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake until shell edge is golden, about 5 minutes (tart shell will not be completely cooked.)

Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes or until topping is golden. Cool tart in pan on rack. Tart may be made one day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.

Serve with whipped cream or ice cream if desired.