❯ What's For Dinner Tonight?
| 08-12-2022, 06:17 PM | #6623 | |
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| 08-12-2022, 06:27 PM | #6624 |
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| 08-12-2022, 06:54 PM | #6627 | |
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As predicted, you had time to edit...
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| 08-12-2022, 07:58 PM | #6628 | |
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| 08-12-2022, 08:31 PM | #6629 | |
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| 08-12-2022, 08:45 PM | #6630 |
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It wasn't picture worthy either.
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| 08-12-2022, 09:15 PM | #6631 |
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Tonight, we're going to enjoy an 18" Neapolitan pizza with an Aglianico.
The counterpoint to the pizza, and the star of the show as far as I'm concerned, is a Caesar salad. It's made the traditional way in that it includes: freshly-picked romaine lettuce, egg yolks, anchovies, the right amount of a fresh hardneck garlic that has a decided bite to it, and the most recently-pressed virgin olive oil. As always with involved recipes, substitutions take place as necessary. In this household, our end-of-day meal exercise is always about the flavors.
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| 08-12-2022, 10:33 PM | #6632 |
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Pepperoni pizza with 50/50 rimacinata and 00 crust.
I have changed the toppings buildup and it is a nice change, maybe better than before: onions on the bottom pepperoni shredded fresh mozz sauce on top The sauce is hot from exposure to the oven heat, and it is a nice experience. Onions don't get overcooked on the bottom, and have a nice firmness bordering on crunch. Cheese and pepperoni do a nice job in the middle. No pics! It was good.  |
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| 08-13-2022, 08:19 AM | #6633 | |
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| 08-13-2022, 06:28 PM | #6635 |
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So - first time go with this - Beef Wellington.
I'm doing a 1lb-12oz center cut fillet, seared on all sides with salt and pepper. Once seared - immediately coated in dijon and fresh grated horse radish. Sits for a little in the fridge while I grind in a mushrooom / shallot / thyme mixure. Then set on some proscuitto, roll tightly, then cover with some pastry dough. Not sure how this will turn out...but I have a couple hours in it now.
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| 08-13-2022, 06:31 PM | #6636 |
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Made a Manhattan while I await the outcome.
If I don't post from here...it was shit. 
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| 08-13-2022, 06:40 PM | #6637 |
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Hambourgeois tout Garni et Salade de Pommes de Terre
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| 08-13-2022, 07:13 PM | #6638 |
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Well - meater thermometer let me down. Middle may have been MR, but the outside was Medium Well.
So, few things. 1 - suggest smaller beef fillet. I think the size is too hard to get a nice MR all around. 2 - mustard is too harsh...if I do again, dijon is not the answer. And I like mustard. 3 - mushrooms and prosciutto were non existent. Think I expected more from this. 4 - pastry part was nice. Meal wasn't trash - but I'll probably never make this again. Dogs liked it...they said make it again.
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| 08-13-2022, 08:49 PM | #6639 |
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Looks great. What was the oven temp and time?
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| 08-13-2022, 08:50 PM | #6640 |
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Poulet à four et...Stovetop!
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| 08-13-2022, 10:32 PM | #6641 | |
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Probably should have pulled it when it hit 105° internal...went to about 120° |
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| 08-14-2022, 08:24 AM | #6642 | |
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- consider using horseradish as a condiment at serving time, rather than an ingredient. Don't use it as a coating for the meat. Horseradish, especially fresh ground as you used, is the nuclear option for many people's palates. Allow diners to take as much, as little, or no horseradish as they wish. - use less mustard, but don't eliminate it - careful with the sear, the meat can cook more than you realize, and I am seeing this in the photos. Consider not searing. Searing generally is used for color and flavor, neither of which are lacking in Beef Wellington. An argument can be made that the sear patina is dissolved in the juices and liquids from the subsequent bake. - precisely which cut of beef did you use? There appears to be a fat layer (yum!) however, I don't associate this with filet. Last edited by chassis; 08-14-2022 at 08:31 AM.. |
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| 08-14-2022, 05:30 PM | #6643 |
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Spaghettini diner with sauce made exclusively with veggies and herbs from the garden. A few shrimps sautéed in butter.
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| 08-14-2022, 05:58 PM | #6644 |
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Grilled ham & Swiss with Dijon and tomato soup.
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