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: 11/28/2005 10:44:00 AM TITLE: The last kick at the grill ----- BODY:

Fall is almost gone and I've got one of my last chances to use the grill, so it's no surprise we had a nice thick and juicy veal chop, served with steamed broccoli and mashed potatoes.

-------- AUTHOR: Tim DATE: 11/26/2005 10:37:00 AM TITLE: Over Stuffed Spanish Omelette ----- BODY:

My idea of a Spanish omelette (for two), stuffed with burrito beef, diced tomatoes, green onions, cheddar cheese, sour cream, salsa, chopped cilantro and jalapeños, until you can barely fold it. Add a little coffee and toast and you're good for the next 8 hours.

-------- AUTHOR: Tim DATE: 11/25/2005 10:32:00 AM TITLE: Chicken and Matzah Ball Soup ----- BODY:

Pretty simple to make, buy some chicken bones root vegetables and make chicken stock. Grab your favorite package of Matzah Ball mix and roll up some dumplings, throw in some whole chicken pieces 'till they're cooked and viola chicken soup with plenty of leftovers. Great for the fall cold and flu season.

-------- AUTHOR: Tim DATE: 11/22/2005 12:02:00 AM TITLE: Pork Scaloppini ----- BODY:

This is from Martha Stewart, although we're not on a first name basis. Pork scaloppini’s fried in olive oil and butter and then celery, Cremini mushrooms, chicken stock and cream form the sauce. Served on a bed of German egg noodles. Simple to prepare, makes great leftovers and very easy to eat.

-------- AUTHOR: Tim DATE: 11/19/2005 11:54:00 PM TITLE: Beef short rib risotto ----- BODY:

This dish is completely from scratch (no recipe either), except for butchering the cow, making the cheese, ... Short ribs braised for a few hours and shredded, the risotto is a prepared the classical way, I used a mixture of chicken stock and the braising liquid for the risotto. Also in the rice are some par-boiled carrots and crushed tomatoes. A perfect dish for the fall.

-------- AUTHOR: Tim DATE: 11/17/2005 06:25:00 PM TITLE: Steak au Poivre Verte ----- BODY:

AAA Canadian filet mignon, rubbed with green pepper corns and rolled in cracked black pepper corns. The sauce is from the pan juices, veal stock, white wine, French shallots, Cremini mushrooms, cream and a little port. My wife said her lips were on fire from the pepper corns, but I have to say it was a good kind of fire. Served with simple mashed potatoes and medallions of carrot.

-------- AUTHOR: Tim DATE: 11/16/2005 06:16:00 PM TITLE: Lemon Sole ----- BODY:

Filet of Lemon Sole with a red pepper and chili pepper relish (which also includes shallots and cilantro) also on the plate sautéed zucchini, boiled red baby potatoes and a celery root slaw. The slaw includes celery root, celery, radish, cilantro, rice wine vinegar and sour cream with a touch of canola oil.

-------- AUTHOR: Tim DATE: 11/09/2005 05:58:00 PM TITLE: Italian Chicken Roles ----- BODY:

This recipe is from the Frugal Gourmet Cooks Italian, and I should have cut the roll in half like I did with the veal roll I did recently to provide some dimensionality for the picture. This is scallopinied chicken breasts rolled with provolone and prosciutto. I made a Cremini and
Marsala sauce. Accompanied with mashed potatoes and sautéed zucchini.

-------- AUTHOR: Tim DATE: 11/08/2005 05:51:00 PM TITLE: Shrimp Fusilli ----- BODY:

Sautéed shrimp with fusilli in a simple tomato sauce with yellow pepper, leek and smokey bacon.

-------- AUTHOR: Tim DATE: 11/06/2005 05:37:00 PM TITLE: Pasta e Fagioli ----- BODY:

This is one of the greatest soups on the earth, and I make it a little extra special by using the left over braising liquid from the Osso Buco I made recently. This dish includes red kidney beans, ground veal, fennel, celery, chicken stock and tomatoes. Finally it's finished with big slices of Parmigiano-Reggiano. For a starter we had an onion tart with goats cheese.

-------- AUTHOR: Tim DATE: 11/04/2005 05:14:00 PM TITLE: Grilling is Quickly coming to an end ----- BODY:

It's been a spectacular fall, and nothing is better on the grill then a little filet mignon rubbed with Barbarian's Steak Spice. With simple mashed potatoes and sautéed asparagus.

-------- AUTHOR: Tim DATE: 11/03/2005 03:29:00 PM TITLE: Pork 'N Beans Kick'n it old style ----- BODY:

This is something my Mom would make when I was a kid, except the chop is grilled and about 3 times the thickness and the rice is basmati instead of minute. Tastes every bit as good and maybe just a bit better.

-------- AUTHOR: Tim DATE: 11/01/2005 02:58:00 PM TITLE: Veal Roll with Veggies ----- BODY:

This was a bit of an experiment, veal scaloppini seasoned and rolled with a stuffing of provolone cheese, sautéed spinach and onions and chopped pecans. The rolls where then breaded, fried and then finally baked in the oven. A simple sauce of red wine, veal stock and shallots also accompanies the rolls. For the starch we had fingerling parsley potatoes and sautéed asparagus.
As experiments go, this one tasted pretty good!

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