What's For Dinner #66 - the Candle Lights in Chilly Nights Edition - February 2021

Basic crepe batter. We plan to try the custard powder for a vanilla filling tomorrow but tonight some of these will be enjoyed with sliced fresh fruit and tahini-date syrup drizzle. I added lemon oil to the batter.




That’s a great price, and I’m jealous you got the extra dies.

Dumb luck - my first order got canceled somehow, but then it showed up at Costco again just as I was about to order off Amazon.

I put 250g AP flour +1/2 tsp salt in the machine and turned it on. In the provided measuring cup I tared and weighed out 150g of whole milk ricotta, which had been salted and loosened slightly with heavy cream. Beat in an egg and a good amount of coarsely ground black pepper, then maybe 2tsp.-1 Tbsp. water. I opened the lid and spooned 1/4 of that mixture down the side closest me (near where the lid opening is). Let it spin a bit and added the remaining liquid in 1/4s. The dough looked a touch wet so I added another few Tbsp. AP flour. It mixed the 3 minutes and then extruded. I tried to cut 2-3" lengths. Tossed lightly in flour, laid out on a rack to dry slightly, then into the fridge in a Ziploc until ready to boil and serve (maybe 3-4 min gentle boil time?).


Mrs. P made penne pasta with smoked salmon, capers, olives, garlic, fresh parsley and basil :yum: It all went great with an excellent red blend.


I made a lighter version of a “Grandma” pie (less cheese, sauce, and meat) for pizza Friday. Leftover bits of salami, sliced mini sweet peppers, garlic slivers, and fresh mozzarella. Homemade pizza dough.


Plenty left for another meal, which is a plus.


That third close-up pic looks heavenly!

1 Like

South Indian for most of us tonight.

I experimented with the idli/dosa batter this week, tweaking the proportions and the types lentils used.

Kids were extremely pleased because the dosas were much crisper than usual.

Idlis from the freezer, from last time’s batter.

I also made sprouted green moong with gravy, and dal in two forms - plain for the kids and a delicious concoction with onions, garlic, tomato, and my secret ingredient of the day, grated zucchini that melted in and added a layer of flavor.


@Saregama, that all sounds wonderful.


Thanks @Rooster! It was a good cooking day. Fed the freezer too, for an easy day next week.

1 Like

Smart lady!

Lemon chicken with orzo, oven bake.


That looks great, and I have orzo. Details please :grin:

In an oven proof pot, place 4 pieces of chicken breast (boneless) sprinkled with s&p and brown golden in olive oil, move to plate. Add one sliced lemon to pan and toss in 2 T. butter/remaining pan oil til tender, remove to plate. Add one crushed garlic clove and one cup orzo to pan and toast a bit. Add 1/3 cup dry vermouth, 2.5 cups stock of choice and heat to low boil. Stir orzo. Return chicken and lemon to pot and place in 400 degree oven to bake uncovered 20-25 mins to absorb stock. Check oven at 15 min mark. I added dried dill and fresh chives on top.


Thank you! Sounds good.

1 Like

Hope you enjoy it.

Looks good, that’s a lot of crepes, never enough!

We were very excited about the SE Hasselback potato gratin, but the potatoes were underdone! We ate what was on our plates but the rest have gone back into the oven for later. He sliced them super thin and they cooked for an hour, per the recipe, so I don’t know what the deal was. Also maybe could have used more cheese for me. Loved the thyme flavor in the cream.

I tried the Samin Nosrat method of buttermilk brining overnight but with a turkey thigh. The thigh turned out juicy and well-flavored, but turkey for me is a bit of a snooze usually, and very jazzed up (like in mole, for example). I even added smoked paprika to the buttermilk bath but it didn’t permeate, although the salt did. I still want to try this with a whole chicken.

Green salad with TJs BC turned out just fine. :smile:


Baked potato with TPSTOB, crema, and chives, filet with bacon and Gorgonzola, creamed spinach.


“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold

Market stall in Lima
Credit: TXMX 2