Tuesday evening … Local quiet dinner out …
I don’t know, maybe it’s me but don’t those portions look skimpy!?!?!?!
They look pretty piled up to me, and the foods are touching each other! At least there’s no sauce…
Missed the dinner shot. I fixed a tasty chicken satay with golan masala/coconut milk marinade, cashew jasmine rice and grilled pineapple.
We have no vegetables in the house - I’ve been avoiding the grocery store with rising case counts, and am also reluctant to hire someone to shop. So tonight’s dinner was cobbled together following a discussion about typical family meals growing up. I made hamburger and tater tot casserole after my step MIL. I think we all would have preferred this as a separate burger patty and truly crisp and brown tots. Somehow less than the sum of its parts.
It was a good day.
A REALLY good day.
Dinner was a turkey tenderloin, seasoned with s/p and pan-seared in olive oil for a couple of minutes per side, with a bit of white wine tossed in to reduce at the end. Then into a 350° oven to finish cooking.
Sauce was OJ, honey mustard, additional honey, freshly grated ginger, dry sherry, and s/p, all reduced. Added a bit of a cornstarch slurry to help thicken it at the end.
Sides were roasted Herbs de Provence potatoes and steamed green beans.
Oh, there WAS wine. The rest of a bottle of Hitch Chardonnay.
Because it was a really good day.
Oh my . Fabulous. The Liguarian wine
Indian food for dinner tonight,
Palak (spinach) chicken, after removing plain spinach for a kid.
Two dals - kala masoor (whole brown lentils) for the adults, thick sweetish yellow dal for the kids.
Simply spiced cauliflower for everyone.
A bit of leftover (frozen) veg kofta curry for one and peas in onion-tomato masala for another.
Adults ate no bread/rice (january… sigh), kids had GF parathas that I made yesterday and finished fresh for dinner.
Somehow I forgot to take pictures of the food. However, we had by far the best sunset in a year. Just spectacular - the ocean was lit up as much as the sky. My heart was full long before my stomach.
The two palm trees . Magnificent.
The New York Times recipe for Korean sauerkraut pancakes inspired dinner. I didn’t have sauerkraut but I did have some kimchee to use up which worked perfectly. I took some blue fish out of the freezer as I needed something to stand up to the strong flavors in the pancakes. I made a quick sauce of pickled ginger, gochujang, and sesame oil and broiled this fish until just done (I hate “well-done” fish). Served with the pancakes and roasted broccoli.
I read that article too. You have made a very yummy plate there!
Last night’s quick fix butter chicken. Cheated with Patak’s simmer sauce which I added a little of this and that to.
There was a gin & tonic.
Thank you. That article was perfect timing as I had no idea what to make for dinner. I’m not tired of the cooking but am tired of the planning.
I agree. I like to cook but I’m really tired of figuring what to cook. Just tell me what you want, and I’ll make it!
Dinner last night was super-decadent leftover jalapeño mac and cheese (not pictured). We buy the spicy mac as a take-and-bake treat from a local cafe, then stash it in the freezer until we need a cheery comfort food meal.
To go with, I made us a salad of roasted delicata squash dressed with olive oil and a ras al hanout spice blend.
I dressed the greens beneath with pomegranate molasses and olive oil, as a tart counterpoint to the rich mac and cheese. (Balsamic vinegar is more typical for me.) Scatter of pumpkin seeds on top because I wasn’t motivated last night to clean and roast the seeds from the delicata.
Tasty way to get more veg on our plates.
The Charcuteire was for 4 people at that table !
The Spaghetti Vongole was mine and had a very very light white wine - clam sauce
The fish was my dear´s …
My 2 grandsons - I did not take photographs of their dishes as they only had pizzas … However, the 3 of them shared the charcuterie. It was enough for 3 …
The vongole was 100 grams … which is standard for Italian restaurateurs …
@Barca - I wasn’t being serious in my post. In the US, or parts of it, we say in those instances, that we’re speaking tongue in cheek, which is what I was doing.