ARCHIVE: http://whatisfordinner.blogspot.com/2004/12/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/01/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/02/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/03/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/05/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/06/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/07/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/08/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/09/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/10/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/11/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/12/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/01/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/02/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/03/ AUTHOR: Tim DATE: 3/16/2006 10:21:00 PM TITLE: Seafood Risotto ----- BODY:
A simple seafood risotto with bay scallops, shrimp and clams. Finished with a little heavy cream, butter and Parmigiano-Reggiano. There are also onions, garlic, tomatoes and red bell pepper in the dish.
-------- AUTHOR: Tim DATE: 3/15/2006 10:12:00 PM TITLE: Filet Mignon in a Green Pepper Corn Cream Sauce ----- BODY:
A nice thick filet, rolled in cracked pepper corns, rubbed with crushed green pepper corns and then pan fried. The sauce is brandy and cream with Cremini mushrooms. The starch is fingerling potatoes pan fried with shallots to a golden brown, the shallots became crispy and almost like shoestring onions, the vegetable is sautéed asparagus.
-------- AUTHOR: Tim DATE: 3/05/2006 10:04:00 PM TITLE: BBQ Pork Shoulder Chop ----- BODY:
The shoulder chops are a little bit of work to eat, but there's lots of taste to be had. Rubbed with a little Barbarian's Steak Spice, served along with a rosti like potato hash brown topped with some grilled fennel, simple boiled carrots and spaghetti squash sautéed with onions, white wine, chicken stock and finished with parsley and Parmigiano-Reggiano.
-------- AUTHOR: Tim DATE: 3/04/2006 09:49:00 PM TITLE: Briased Beef Short Ribs Fusilli Col Buco ----- BODY:
This is pretty simple and very good on a cold evening. Braise some beef short ribs, shred the meat, make a sauce and cook up some pasta, in this case Fusilli Col Buco. The sauce and meat cling to the pasta and along with some Parmigiano-Reggiano you can't beat it for taste.
-------- AUTHOR: Tim DATE: 2/26/2006 09:40:00 PM TITLE: Glazed chicken breast ----- BODY:
I bought a whole chicken and butchered it so I could french the wing bone for presentation purposes, the glaze is made from left over braising liquid mixed with a little molasses. Served with pan fried spinach and the grain on the plate is Quinoa made in a fashion similar with risotto, it's finished with parsley and Parmigiano-Reggiano.
-------- AUTHOR: Tim DATE: 2/19/2006 09:25:00 PM TITLE: Roast Pork ----- BODY:
A roast pork shoulder with gravy, sautéed carrots and parsnips in a little butter and simple smashed potatoes. Slow cooked for almost 5 hours, very juicy.
-------- AUTHOR: Tim DATE: 2/16/2006 06:20:00 PM TITLE: Roast Beef Dip ----- BODY:
Anniversary dinner leftovers. An open face roast beef dip, topped with Jarlesberg cheese, and served with brussels sprouts fried in balsamic vinegar and pan fried mashed potatoes. Before and after shots.