Saturday's Dinner, 10/12/13?? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Saturday's Dinner, 10/12/13?? (/showthread.php?tid=155499) |
Saturday's Dinner, 10/12/13?? - cjs - 10-12-2013 What's on the menu for today for everyone? Have 2 or 3 things to make today, so not sure what will be dinner, but I think I'll be adding fries to whatever.... Re: Saturday's Dinner, 10/12/13?? - Harborwitch - 10-12-2013 Burgers tonight. I have some whole grain ciabatta, some bison and some venison for the burgers - might grind some pork jowl bacon too for a little moisture. And Jean's fries from yesterday. Spinach on the burgers. Re: Saturday's Dinner, 10/12/13?? - Mare749 - 10-12-2013 We have theater tickets for this afternoon. Holly and the girls are going to meet us at Applebees later. Bob gets home from Chicago tonight. Re: Saturday's Dinner, 10/12/13?? - Trixxee - 10-12-2013 Steak, asparagus, and "Jean's" fries.... Re: Saturday's Dinner, 10/12/13?? - luvnit - 10-12-2013 It'll be Busy Day Dinner here, along with a fresh, homemade loaf of white bread and butter. Busy Day Dinner is sort of a macaroni goulash with a bunch of garden veggies in it. Very tasty and comforting on a fall day Re: Saturday's Dinner, 10/12/13?? - cjs - 10-12-2013 I've been requested to make them again today also, Trixxee! Re: Saturday's Dinner, 10/12/13?? - losblanos1 - 10-12-2013 While in Mexico, Carylann ate beef shanks at an Italian restaurant that she just loved, so her request for dinner tonight is beef shanks. I found a recipe in issue #38 for lamb shanks, but I'll substitute beef. Goat cheese mashed potatoes and asparagus also. Re: Saturday's Dinner, 10/12/13?? - cjs - 10-12-2013 Blane, caramelized onions (if you enjoy them) is wonderful with the potatoes and shanks (cooked with the shanks) sounds like a wonderful dinner. All this talk about shanks and osso buco reminds me I have a great dish for chicken osso buco that I used to use for catering - it's a great dinner party entree. * Exported from MasterCook * Chicken Osso Buco - a Chef's Journey Tomato Sauce: 1/4 cup extra-virgin olive oil 1 onion -- finely diced 4 garlic cloves -- thinly sliced 3 T. fresh thyme -- chopped (or 1 T. dried) 1/2 medium carrots -- finely shredded 2 cans tomatoes -- (28 oz.) Salt to taste For Stew: 16 chicken thighs -- bone in and skin on 1/2 cup all-purpose flour 2 T. olive oil 3 T. unsalted butter 1 medium onion -- halved lengthwise and thinly slice 1 small carrot -- finely chopped 1 celery rib -- finely chopped 2 garlic cloves -- finely chopped 1 cup dry white wine 1 cup chicken broth 2/3 cup Kalamata or other brine-cured black olives -- pitted 2 fresh flat-leaf parsley sprigs 1 small bay leaf 2 strips fresh lemon zest -- (2- by ½ inch) cut crosswise into fine julienne 1 tsp. salt or to taste 1/2 tsp. black pepper -- or to taste For Gremolata: 3 T. fresh flat-leaf parsley -- chopped 1 large garlic clove -- minced 1 tsp. finely grated fresh lemon zest 1 T. pine nuts -- toasted For the sauce: In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook till soft and light golden brown, 8-10 minutes. Add the thyme and carrot and cook for 5 minutes more, or until the carrot is quite soft. Add the tomatoes with their juices; bring to a boil, stirring often, and then lower the heat & simmer 30 minutes until the sauce is quite thick. Season with salt and set aside. Or chill - the sauce can be made a week ahead of time. Freezes will also. Makes 4 cups. For the stew; Heat oven to 325 F. Pat chicken pieces dry and season with salt & pepper. Divide the chicken and floiur between 2 large sealable plastic bags and shake to coat, then remove thighs from bags, shaking off excess flour. Heat oil and 2 T. butter in ovenproof pot over moderately high heat until foam subsides, then brown chicken well in 2 batches, 10-12 minutes per batch, transferring to a plate. Reduce heat to moderate and add remaining tablespoon of butter to pot along with the onions, carrot, celery and garlic and cook, stirring until onions are pale golden, about 5 minutes. Add remaining stew ingredients plus the tomato sauce and bring to a boil, stirring. Add thighs in pot in 1 layer and return to a simmer. Cover pot and braise chicken in middle of oven until very tender, about 1 1/2 hours. Discard parsley sprigs and bay leaf. For the gremolata: Stir together the gremolata ingredients in a small bowl. Osso buco can be made (without the gremolata) 1 day ahead. Cool completely, uncovered, then chill, covered. Heat, covered in a 325 F. oven 30-40 minutes. Sprinkle the osso buco with the gremolata for service. 8 servings Description: "Made the first time for Camaraderie Winery dinner, May 7, '08" - - - - - - - - - - - - - - - - - - - Re: Saturday's Dinner, 10/12/13?? - Gourmet_Mom - 10-12-2013 William made a pot roast at the camp, so that will be dinner. Good thing, too! We have Homecoming at the church tomorrow, so I'm busy baking a cake, ham, and trying Alina's Potato Salad. And what have I missed about the fries? Re: Saturday's Dinner, 10/12/13?? - luvnit - 10-12-2013 Mmmm.... way to go William! |