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+-- Thread: Wednesday's Dinner, 3/11/15?? (/showthread.php?tid=169236)
Wednesday's Dinner, 3/11/15?? - cjs - 03-11-2015
What's on the menu for everyone today??
Travel day - so I think I'll just do a simple pasta dish of some kind.
Re: Wednesday's Dinner, 3/11/15?? - Trixxee - 03-11-2015
Pastrami paninis but I can't decide if I should do the sour cream caper sauce from the new issue or use the Irish cheddar cheese w/scallions and roasted onions I picked up at TJ's yesterday. If the cheese sounds good to anyone, pick it up soon as they said they only carry it in March.
Re: Wednesday's Dinner, 3/11/15?? - losblanos1 - 03-11-2015
Today it's saltimbocca chicken or tarragon cream chicken with some 'gus.
Re: Wednesday's Dinner, 3/11/15?? - karyn - 03-11-2015
Freezer diving here.... We're having Mediterranean Beef Stew over noodles.
Re: Wednesday's Dinner, 3/11/15?? - Mare749 - 03-11-2015
I combined two recipes to braise a pork shoulder roast, using the method and the braising liquid for lamb shanks in Ruhlman's book, "How to Braise". I cooked it earlier so that I could let the liquid cool and remove all the fat before thickening it for gravy. Pretty darn tasty, if I do say so myself.
Leftovers will be used for Pork and Pappardelle and Moo Shu Pork, which Ron loves.
Re: Wednesday's Dinner, 3/11/15?? - cjs - 03-11-2015
darn! Can't order it yet!!!!
Re: Wednesday's Dinner, 3/11/15?? - Mare749 - 03-11-2015
I can post the recipe if you want it. It turned out really well, so I imagine with lamb shanks it would be even better!
Re: Wednesday's Dinner, 3/11/15?? - cjs - 03-12-2015
When you get a minute, that would be great, Maryann. Hopefully it's something I can do in the trailer.
Re: Wednesday's Dinner, 3/11/15?? - Gourmet_Mom - 03-12-2015
I like the sound of that cookbook, Maryann! I'll be checking that one out. I have fallen in love with braising! It fits well with my new lifestyle....prep and put it on early and let it go!
Re: Wednesday's Dinner, 3/11/15?? - cjs - 03-12-2015
Welcome to retirement!!