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Bad Manners and Brimstone
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#Post#: 36384--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: kckgirl
Date: August 10, 2019, 1:01 pm
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We're having slow cooker sloppy joes tonight. Can't wait!
#Post#: 36466--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: Jayhawk
Date: August 12, 2019, 10:49 am
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--- Quote from: jpcher link ---
>
> Fresh tomatoes and a cucumber from the garden, sliced and
quartered. Add a can of tuna and a bit of mayo. I look forward
to this meal every year.
>
> I know I can make it in the winter, but there's nothing like
fresh picked from the garden to make this tuna salad oh so
delicious. ;D
>
--- End Quote ---
YUM!
#Post#: 36597--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: caroled
Date: August 14, 2019, 4:36 am
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Bratwurst, all Beef hotdogs, Buns...along with Bavarian Kraut,
Cole slaw and onions. Dress them up as you will.
#Post#: 36598--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: Aleko
Date: August 14, 2019, 7:21 am
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Old friends, now living in Dresden and over here on a visit, are
coming for dinner. I'm giving them a Brie-and-fresh-ginger tart
alongside jamon iberico sliced off the bone, a mixed salad and
French-bean salad, and for dessert I'm making a
quince-and-almond pudding using my own preserved quince. (That
is, I baked the quince and bottled it in syrup; the quince came
off my aunt's hugely productive tree. My own tree is still too
young to produce more than one or two fruit.)
#Post#: 36671--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: caroled
Date: August 14, 2019, 8:53 pm
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Fried pork steaks and
roasted vegetables( on a sheet pan, place thick slices cabbage,
about 3-4 per heads depending on the cabbage size, a couple
onions sliced in 1/2 and several whole carrots. brush everything
with oil of choice and season well with salt, fresh pepper,
garlic powder and onion powder. roast @ 410 for app. 1 hour
flipping items over at the 1/2 way mark. can be made with cubed
veg, but decrease the roasting time)
#Post#: 36934--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: Chez Miriam
Date: August 19, 2019, 7:05 am
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--- Quote from: Aleko link ---
>
> Old friends, now living in Dresden and over here on a visit,
are coming for dinner. I'm giving them a Brie-and-fresh-ginger
tart alongside jamon iberico sliced off the bone, a mixed salad
and French-bean salad, and for dessert I'm making a
quince-and-almond pudding using my own preserved quince. (That
is, I baked the quince and bottled it in syrup; the quince came
off my aunt's hugely productive tree. My own tree is still too
young to produce more than one or two fruit.)
>
--- End Quote ---
How do you make that tart, Aleko? It sounds intriguing and
delicious!
Quince tree is on my To Do list [along with 'replace persimmon
tree' and 'do we have to restrict the roots of a fig tree?'
::)]. I'm salivating at the thought of the pudding; yum.
#Post#: 36968--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: Aleko
Date: August 19, 2019, 11:30 am
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--- Quote ---
> How do you make that tart, Aleko?
--- End Quote ---
It's dead easy!
Ingredients:
Shortcrust pastry, enough to line a 10-inch flan dish
1/2 lb Brie cheese cut into bits - rind and all
8 fl oz whipping or double cream
3 eggs
A 1-inch cube of peeled fresh ginger root, chopped small or
grated
1/2 tsp brown sugar
Pinch of salt
1. Bake the pastry case at 220C/425F/Gas Mk 7 for 10 minutes and
allow to cool.
2. Blitz everything else together in a blender. Don't worry if
the mix isn't perfectly smooth - the ginger will persist as
little specks.
(This mix and the pastry case will keep just fine in the fridge
overnight, so if you like you can do that all the day before).
3. Pour the mix into the pastry and bake at 180C/350F/Gas Mk 4
for 30-40 minutes till set and light brown on top.
4. Serve while still warm. It will sink when it gets cold, and
if you try putting any leftovers in the fridge the filling will
shrink down to a cold leathery nothing. This means that the
company at table must be urged to snarf the lot, and you won't
find them unwilling!
This is actually a slight riff* on a recipe for Tart de Bry from
the kitchens of King Richard II. In 14th-century England they
couldn't get fresh ginger of course, but I just think ginger is
nicer fresh than dried and ground. I took to leaving out the
saffron that the original recipe calls for simply because I
really couldn't taste it - I bet Richard II couldn't either, but
everyone could see from the lovely yellow colour that that most
expensive spice had been used - just conspicuous consumption.
* Not actually my own riff. I got decades ago it from a fun
little book:
HTML http://cookbookoftheday.blogspot.com/2009/04/to-kings-taste.html.<br
/>Lorna Sass offers a faithful version of the original recipe
(which contains no cream), and this alternative.
#Post#: 36977--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: Chez Miriam
Date: August 19, 2019, 12:00 pm
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^ Thanks very much for that, Aleko; I had two imaginings in my
head, neither would have been correct, so I'm glad I asked!
#Post#: 36981--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: kckgirl
Date: August 19, 2019, 12:24 pm
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We're having pork chops and scalloped potatoes. I'm not the
cook, so I don't know what other sides are on the menu.
#Post#: 37409--------------------------------------------------
Re: What's for dinner and/or dessert?
DIR By: Winterlight
Date: August 24, 2019, 7:42 pm
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I made a meat and vegetable soup this morning for lunches this
week, and dinner was Homemade Cheeseburger Macaroni Hamburger
Helper, steamed broccoli, and sage cheddar biscuits. Pretty
good!
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