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: 10/29/2005 10:40:00 PM TITLE: Osso Buco Birthday Dinner ----- BODY:

A four course dinner for my father inlaw's birthday. We started with grilled portobello mushroom, and moved on to cream of asparagus soup with black truffles and truffle oil and before the main course a garden salad with miso dressing. To cleanse our palette he had a Raspberry Morte Subite, which was sweet and refereshing for the first three courses. Finally we had super tender veal shank with safron risotto and grilled zucchini marinated in balsamic vinegar.

The lead up:



The main course:

-------- AUTHOR: Tim DATE: 10/28/2005 09:39:00 PM TITLE: Grilled Veal Chop ----- BODY:

It was gorgeous day warm for this time of October, so it was only fitting to grill a nice big veal chop. We aslo made my wife's potato salad and sautéed broccoli and carrots.

-------- AUTHOR: Tim DATE: 10/27/2005 09:26:00 PM TITLE: Veal Marsala ----- BODY:

Veal Marsala with Cremini mushrooms with steamed broccoli, and simple mashed potatoes. The sauce is a sweet Marsala, home made veal stock, shallots and Cremini mushrooms.

-------- AUTHOR: Tim DATE: 10/26/2005 09:03:00 PM TITLE: Kung Pao Chicken ----- BODY:

My version with extra large pieces of chicken and 8 Schezwan chili peppers. Great on a cold damp evening.

-------- AUTHOR: Tim DATE: 10/23/2005 08:46:00 PM TITLE: Inez's Zesty Ribs ----- BODY:

My Mom's recipe with a super hot twist, I added some home made hot pepper sauce that my friend John created, and boy is it hot. The ribs are served on steamed rice and a Japanese salad.

-------- AUTHOR: Tim DATE: 10/23/2005 10:35:00 AM TITLE: benedict de huevos por favor ----- BODY:

A Mexican spin on eggs benedict English muffins with burrito beef, cheddar cheese and sliced tomato a poached egg and topped with salsa and fresh coriander.

-------- AUTHOR: Tim DATE: 10/19/2005 10:19:00 PM TITLE: Beef Stroganoff with Egg Noodles ----- BODY:

Fall is definitely here, so it's time for hardy dishes, and nothing's better than beef stroganoff. I use a little paprika in the flour when coating the beef for a little kick and colour. The image is a little washed out, because of steam wafting off the dish, you know it's fall when. The dish is topped with a little sour cream and fresh parsley.

-------- AUTHOR: Tim DATE: 10/15/2005 07:25:00 PM TITLE: Crusted Lamb Rack ----- BODY:

A rack of lamb grilled, then coated with honey Dijon mustard and then coated with a mixture of parsley, mint, chives and bread crumbs and then baked in a 400 F oven. I got the ingredient list from Jump Cafe & Bar one of our favourite restaurants and the location of our wedding reception. The dish also includes a potato cake stuffed with cheddar cheese, grilled zucchini and sautéed cremini mushrooms and shallots in a white wine and butter.

-------- AUTHOR: Tim DATE: 10/14/2005 07:20:00 PM TITLE: Thin Crust Pizza ----- BODY:

After eating turkey for lunch and dinner, we needed a change. We went with pizza topped with bacon, cremini mushrooms and yellow pepper.

-------- AUTHOR: Tim DATE: 10/13/2005 07:14:00 PM TITLE: Turkey Pie ----- BODY:

With a bunch of turkey leftovers and mashed potatoes, it was a no brainer to throw together a simple Turkey pie. Very tasty and makes for good lunches.

-------- AUTHOR: Tim DATE: 10/10/2005 10:16:00 AM TITLE: Thanksgiving Dinner ----- BODY:

We reestablished a long tradition of having our friends John, Werner and his wife Melinda and two kids Mitchell and Clair over for turkey. This 15 lb monster was too much for us, so we'll be eating turkey daily for quite a while. Time to make some turkey pot pies. The turkey was rubbed with olive oil, salt, pepper and chopped rosemary, the cavity was filled with onion, lemon and rosemary sprigs. We served the usual fix'ns of mashed potatoes, carrots, and broccoli. I also made a stuffing/dressing from the Joy of Cooking using home made corn bread and andouille sausage. I made the gravy from a roux and the stock made from the neck and giblets.

-------- AUTHOR: Tim DATE: 10/04/2005 09:54:00 PM TITLE: Grilled Pork Chop ----- BODY:

Grilled pork chop that was juicy and very tasty. With boiled red potatoes, pan fried medallions of carrots and parsnips. The beans are the purple beans, that I tried to blanch to keep the purple colour, but after 40 seconds the majority had turned olive drab. The beans are served cold with a dressing from Dijon, honey and apple cider vinegar.

-------- AUTHOR: Tim DATE: 10/03/2005 09:42:00 PM TITLE: Jumbo Tiger Shrimp Spaghettini ----- BODY:

Jumbo tiger shrimp spaghettini, includes with leeks, garlic, red peppers and fresh tomatoes. Served with garlic bread.

-------- AUTHOR: Tim DATE: 10/02/2005 09:37:00 PM TITLE: Marinated Grilled Venison ----- BODY:

Venison marinated in balsamic vinegar, Dijon mustard, porto, shallots, garlic and rosemary. The couscous is made with turkey stock, cilantro and red pepper, along with boiled carrots and parsnips. The salad is cucumber, yellow tomato and radish in a miso dressing.

-------- AUTHOR: Tim DATE: 10/01/2005 09:29:00 PM TITLE: Grilled Ribeye ----- BODY:

After a long day of shopping in Buffalo my wife returned home to here favourite steak a healthy AAA ribeye. Served with two kinds of beans: purple and green. The purple beans turn a ruddy colour of green when you cook them so the olive drab beans on the plate are purple the bright green ones are the normal beans. I've added a raw purple bean to the plate to give you an idea of their raw colour. The potatoes are red baby par-boiled and smashed then pan fried in butter and olive oil. The salad is a Japanese style shredded lettuce, carrots, radish, garnished with plum tomatoes and the dressing is miso and rice wine.

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