What's For Dinner Tonight?

Lady Jane · 08-19-2023, 06:07 PM

Quote:

Originally Posted by Llarry

Do you have a greenhouse?

Nope, just three 4x4 veggie boxes.

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stein_325i · 08-19-2023, 06:27 PM

Delicious Italian

Llarry · 08-19-2023, 06:34 PM

Quote:

Originally Posted by Lady Jane

Nope, just three 4x4 veggie boxes.

Yeah, but are they getting enough rain?

Lady Jane · 08-19-2023, 06:36 PM

Quote:

Originally Posted by stein_325i

Delicious Italian

Cappelletti or Torricelli? It definitely looks yummy.

stein_325i · 08-19-2023, 06:39 PM

Quote:

Originally Posted by Lady Jane

Cappelletti or Torricelli? It definitely looks yummy.

Menu said Torteloni, which is apparently a larger version of Tortellini. It was stuffed with veal and served in a Porcini mushroom sauce. Very very delicious.

Lady Jane · 08-19-2023, 06:42 PM

Quote:

Originally Posted by Llarry

Yeah, but are they getting enough rain?

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JJ 911SC · 08-19-2023, 07:08 PM

+ 24 hrs Pizza Night

Dpc2u · 08-19-2023, 08:30 PM

Pulled pork sandwich and sides

mosnegutu · 08-20-2023, 01:58 PM

coffee with red bull and cocacola !!! best for BMW Trip

mosnegutu · 08-20-2023, 02:05 PM

!

chassis · 08-20-2023, 05:22 PM

Raclette potato gratin
Recipe from Bruno Albouze on yt

Top notch flavor. Tangy Raclette is used in place of reblochon which is not legally available in the U.S.

Potatoes
Cauliflower
Partly caramelized onions
Bacon
Heavy cream
Raclette cheese
Topped with freshly grated parmesan

Served with salad, grapes for dessert.

Magnifique!

Lady Jane · 08-20-2023, 05:46 PM

Quote:

Originally Posted by chassis

Raclette potato gratin

I know that dish as a Tartiflette.

Reblechon is available in Canada but there was a recall due to possible E.coli contamination as the cheese is not pasteurized. Délice du Jura is a good alternative as with Raclette.

chassis · 08-20-2023, 06:37 PM

Quote:

Originally Posted by Lady Jane

I know that dish as a Tartiflette.

Reblechon is available in Canada but there was a recall due to possible E.coli contamination as the cheese is not pasteurized. Délice du Jura is a good alternative as with Raclette.

Yes Tartiflette is the inspiration. Bruno’s version uses less cheese for a more balanced flavor and mouth feel. I had tartiflette in Embrun, France (with reblochon) and it was excellent. This was our lunch before getting semi-lost in the Alpes-de-Haute-Provence and having to turn around because of 1 meter of snow across a high pass on the way to Cannes. We took the (very) long way to Cannes that day. Fun times!

JJ 911SC · 08-21-2023, 05:41 AM

Honey Garlic Baked Chicken Thighs with leftover Orso.

Chick Webb · 08-21-2023, 09:27 AM

We don't do fried very often, but the poblanos at the farmers' market looked really good, so we made Chile Rellenos for the first time in quite some time. With a little salad, some chili butter lime corn, and ranchero sauce made with guero chiles (also from the farmers). Thanks to Hilary (not the pol, the storm) it was 70 degrees at 8:00, we were able to enjoy dinner on the patio w/o heater. Extra bonus.

Lady Jane · 08-21-2023, 10:02 AM

Quote:

Originally Posted by Chick Webb

We don't do fried very often, but the poblanos at the farmers' market looked really good, so we made Chile Rellenos for the first time in quite some time.

I love this thread. I had to search for Poblanos and Relleno and now I have a new recipe to try.

chassis · 08-21-2023, 11:26 AM

After the poblanos relleños try some chicken enchiladas verde!

Chick Webb · 08-21-2023, 02:36 PM

Quote:

Originally Posted by chassis

After the poblanos relleños try some chicken enchiladas verde!

Now, those we have quite frequently (no frying involved). My wife makes the most amazing enchilada sauce, both red and green. Way better than the canned stuff. Now I'm really thinking we blew it by not buying the tomatillos at the farmers market; it was the first time they had them this year and they looked fab. Next Saturday, for sure. Picture will be posted.

Lady Jane · 08-21-2023, 04:12 PM

New at the deli counter.

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dradernh · 08-21-2023, 05:58 PM

Quote:

Originally Posted by Chick Webb

We don't do fried very often, but the poblanos at the farmers' market looked really good, so we made Chile Rellenos for the first time in quite some time.

Oh, man, that looks good!

Chile rellenos are my test for a Mexican or Tex-Mex restaurant, food cart, or whatever. Depending upon the region, here in the States and in Mexico, the pepper variety can vary, and so can the cheese, but the essential goodness should still shine through: fresh and distinct flavors that go together exceptionally well.

We're lucky to have a Oaxacan "street food" restaurant ten minutes away that has an exceptional version of the dish. It's a poblano served roasted with goat cheese, queso Oaxaca, mushrooms, pinto bean purée, pico de gallo, pickled red onion, avocado salsa, crema, and queso fresco. Volume-wise, it's a meal in itself and, arguably, a quite healthy one, too.

There are a fair number of recipes available online that are quite good, at least in reading them. (I don't cook.

)

JJ 911SC · 08-21-2023, 06:32 PM

Quote:

Originally Posted by Lady Jane

New at the deli counter.

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Actually saw those this afternoon at Sobeys. On my list for next visit.

JJ 911SC · 08-21-2023, 07:23 PM

Trying a new Chinese Takeout place.

08-19-2023, 06:27 PM	#8648
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08-20-2023, 05:22 PM	#8657
chassis Colonel 7597 Rep 2,448 Posts Drives: 9Y0 Cayenne S Join Date: Mar 2019 Location: Einbahnstraße iTrader: (0) Garage List 2020 Porsche Cayenne S [7.69]	Raclette potato gratin Recipe from Bruno Albouze on yt Top notch flavor. Tangy Raclette is used in place of reblochon which is not legally available in the U.S. Potatoes Cauliflower Partly caramelized onions Bacon Heavy cream Raclette cheese Topped with freshly grated parmesan Served with salad, grapes for dessert. Magnifique! Attached Images Last edited by chassis; 08-20-2023 at 06:33 PM..
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08-21-2023, 09:27 AM	#8661
Chick Webb Private First Class 1316 Rep 135 Posts Drives: '10 E92, '17 540i, '21 X6 M50i Join Date: Sep 2021 Location: CA iTrader: (0)	We don't do fried very often, but the poblanos at the farmers' market looked really good, so we made Chile Rellenos for the first time in quite some time. With a little salad, some chili butter lime corn, and ranchero sauce made with guero chiles (also from the farmers). Thanks to Hilary (not the pol, the storm) it was 70 degrees at 8:00, we were able to enjoy dinner on the patio w/o heater. Extra bonus. Attached Images
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