What's For Dinner?

[Autumnchik 6]

roast chicken, stuffing, sauteed mushrooms and green beans.

steamers (clams) to start.

mmmm i am hungry

[Marilyn. 340]

last night we had sandwiches and pasta salad and coleslaw from the deli down the street..

today we went to Shakeys for lunch amd ate from the pizza buffet....

tonight we are going to a BBQ at his brother's house.. so it will be carne asada and chicken

Edited May 17, 2008 by MarilynP

[trailmix 77]

We tried the food from the Thai restaurant down the street tonight.

The satay isn't my 'favorite' satay, which I didn't really expect since that is a Singapore type, however! It came with a lovely peanut sauce so was delicious.

Also had a spring roll and some fried rice, the rice was very good! Husband had the green curry - he said it is spectacular!

[Carlawarla 1]

Awww don't feel sad krikit! Nice and sunny here in Florida, rain this weekend

Ok, so the pasties. They were very good really, the pastry is really nice, however I would change a few things (and I did change a few things).

- We rolled the pastry out to 1/4 of an inch, I would roll it to 1/8 of an inch.

- I added worcheshire sauce to 1/2 the meat and curry powder to the other half (also didn't use carrots).

- I precooked everything a bit first (meat, potatoes, onion)

- I didn't brush the pastry with egg - just because

These are ours:

These are Emeril's:

Cornish Pasties

Recipe courtesy Emeril Lagasse, 2007

For the Short-crust Pastry:

2 1/4 cups all-purpose flour

2 teaspoons confectioners' sugar

1 teaspoon salt

3 ounces cold, unsalted butter, cut into pieces

4 ounces lard or vegetable shortening, cut into pieces

1 egg yolk

6 tablespoons cold water

For the Filling:

10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice

1 small onion, very finely chopped

1 medium carrot, cut into 1/4-inch dice

1 small Idaho potato, cut into 1/4-inch dice

1 1/2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 egg, lightly beaten

For the pastry:

Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.

Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.

For the filling:

Preheat the oven to 400 degrees F.

Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

*Chef's Note: If you find that the pastry breaks when you try to roll it out, simply gather it together and add a bit more water and knead lightly so that it comes together in a smooth ball. Allow to rest briefly then try again. This pastry is delicate but worth the extra effort.

Those look SO delicious trailmix! You did an awesome job! Thanks so much for the picture and recipe. I'm going to make some soon.

[trailmix 77]

So no one having dinner this week!?

Last night we had ummm, trying to remember, hmmm. Oh right - spaghetti. So it was just basically Ragu and angel hair pasta - but here is the thing, the pasta sauce was too sweet. Can anyone recommend a pasta sauce that isn't sweet in ze U.S.A.?

[Marilyn. 340]

i like Kroger brand... i don't think it is too sweet... but my tastes might be different then yours ...lol

last night I made brown sugar chicken, which was yummy and some white rice and steamed corn...

[Krikit 1,164]

So no one having dinner this week!?

Last night we had ummm, trying to remember, hmmm. Oh right - spaghetti. So it was just basically Ragu and angel hair pasta - but here is the thing, the pasta sauce was too sweet. Can anyone recommend a pasta sauce that isn't sweet in ze U.S.A.?

I make my own, which is pretty simple, really. I combine a large tin of Hunts tomato sauce and a small tin of Hunt's tomato paste with my meat and onion/mushrooms/peppers and basil and/or italian seasoning and salt and pepper. It doesn't taste exactly the same as it would if I were using the Canadian Hunts, but it's close enough. But use the plain sauce and paste, not the seasoned kind. The pre-seasoned stuff reacts with the can and makes it taste really tinny.

Tonight we are having steak and mushroom pies which I brought back with me from Millers Scottish Bakery. Can't wait! Which reminds me.... I need to go shopping for some broccoli and cauliflower and some other stuff. Sigh. Back to reality.

[Marilyn. 340]

even in Canada I hated to buy sgetti sauce in the can...

[Kathryn41 3,205]

I put the corned beef into the crock pot this morning and it is ready - yum! Having steamed potatoes, cabbage and asparagus with it (steaming them right now) and a salad with romaine lettuce fresh from our garden. Joe is home sick today with the cold I had last week - one of the few times he has taken a sick day since we've been married, poor baby. His appetite seems unimpaired though, so he will enjoy dinner.

[Carlawarla 1]

I put the corned beef into the crock pot this morning and it is ready - yum! Having steamed potatoes, cabbage and asparagus with it (steaming them right now) and a salad with romaine lettuce fresh from our garden. Joe is home sick today with the cold I had last week - one of the few times he has taken a sick day since we've been married, poor baby. His appetite seems unimpaired though, so he will enjoy dinner.

Awwww flowers for sick Joe!

We had grilled Greek pork chops last night, with potato wedges, and asian green beans. The marinade for the pork was really good. Let me know if anyone wants it. Well, actually...everything was good.

Oops! Forgot about tonight's supper. Hmmm, I think maybe a ham, spinach and cheese loaf (in the oven). Maybe I'll skip the spinach in the loaf, and make a spinach salad instead. With cranberries!

Edited May 21, 2008 by Carlawarla

[Krikit 1,164]

Well, by the time supper rolled around I had a headache so I changed the menu to salmon, green beans and carrots, and garlic and butter rice. With date squares for dessert.... which I brought back from Canada.... and which were a big non-hit. Got them at Fortinos and was veeerrry disappointed in the flavour. Guess I'll have to make my own.

Tonight I'm thinking we may have the meat pies, but I'm not sure yet. I'll wait and see what everyone else is having first.

[trailmix 77]

We had grilled Greek pork chops last night, with potato wedges, and asian green beans. The marinade for the pork was really good. Let me know if anyone wants it. Well, actually...everything was good.

Oops! Forgot about tonight's supper. Hmmm, I think maybe a ham, spinach and cheese loaf (in the oven). Maybe I'll skip the spinach in the loaf, and make a spinach salad instead. With cranberries!

That spinach and cheese loaf sounds delicious Carla! Recipe please?

[Carlawarla 1]

We had grilled Greek pork chops last night, with potato wedges, and asian green beans. The marinade for the pork was really good. Let me know if anyone wants it. Well, actually...everything was good.

Oops! Forgot about tonight's supper. Hmmm, I think maybe a ham, spinach and cheese loaf (in the oven). Maybe I'll skip the spinach in the loaf, and make a spinach salad instead. With cranberries!

That spinach and cheese loaf sounds delicious Carla! Recipe please?

Well, I've made it several ways. I like the puff pastry (not phyllo), but for a change I've used either a frozen bread loaf, made my own bread dough, or in a pinch Pillsbury pizza dough. The same guts, just different ways of wrapping it!

I thaw out a frozen small box of spinach, then either roll out the pizza dough, or roll out a thawed bread dough, or make myown bread dough, or use puff pastry dough... and then spread a thin layer of dijon mustard, or any kind of mustard if you like. Then layer spinach, ham, shredded or sliced cheese. Sometimes I sprinkle some feta on it or shredded swiss. Then roll up jelly roll fashion and put on sprayed cookie sheet in the overn for about 15 min. (you'll have to look to see how brown it is). If I use bread dough, I brush sometimes with milk, if puff pastry, I brush with beaten egg. I then divide it up into four pieces, and we have one each at supper with soup or a salad and the other I give to Gene for lunch the next day.

Remember whatever you use for your "dough" to roll it up, and tuck in the ends. Pinch the seam as well. Sometimes it leaks cheese, but it's ooey-gooey! mmmmm

I was going to have a spinach salad, but now I've made up an Asian Ramen Noodle Salad. mmmmmmmmm I tasted it before putting it in the fridge....I LOVE this salad.

And sorry I was so late in posting this for your trailmix. I think you're an hour ahead of me? I was out until now, so didn't see this posting earlier. Enjoy!

Edited May 21, 2008 by Carlawarla

[trailmix 77]

We had grilled Greek pork chops last night, with potato wedges, and asian green beans. The marinade for the pork was really good. Let me know if anyone wants it. Well, actually...everything was good.

Oops! Forgot about tonight's supper. Hmmm, I think maybe a ham, spinach and cheese loaf (in the oven). Maybe I'll skip the spinach in the loaf, and make a spinach salad instead. With cranberries!

That spinach and cheese loaf sounds delicious Carla! Recipe please?

Well, I've made it several ways. I like the puff pastry (not phyllo), but for a change I've used either a frozen bread loaf, made my own bread dough, or in a pinch Pillsbury pizza dough. The same guts, just different ways of wrapping it!

I thaw out a frozen small box of spinach, then either roll out the pizza dough, or roll out a thawed bread dough, or make myown bread dough, or use puff pastry dough... and then spread a thin layer of dijon mustard, or any kind of mustard if you like. Then layer spinach, ham, shredded or sliced cheese. Sometimes I sprinkle some feta on it or shredded swiss. Then roll up jelly roll fashion and put on sprayed cookie sheet in the overn for about 15 min. (you'll have to look to see how brown it is). If I use bread dough, I brush sometimes with milk, if puff pastry, I brush with beaten egg. I then divide it up into four pieces, and we have one each at supper with soup or a salad and the other I give to Gene for lunch the next day.

Remember whatever you use for your "dough" to roll it up, and tuck in the ends. Pinch the seam as well. Sometimes it leaks cheese, but it's ooey-gooey! mmmmm

I was going to have a spinach salad, but now I've made up an Asian Ramen Noodle Salad. mmmmmmmmm I tasted it before putting it in the fridge....I LOVE this salad.

And sorry I was so late in posting this for your trailmix. I think you're an hour ahead of me? I was out until now, so didn't see this posting earlier. Enjoy!

No problemo! I am going to try this tomorrow, will need to go to the store to get .... one of the above mentioned wrappings

Thanks

[Krikit 1,164]

Ooo. That spinach loaf sounds yummy, Carla. I have a recipe for something like that but it's a breakfast loaf with eggs. One of Jamie Oliver's. In fact, it's fabulous.

Well, I have changed my mind once again and we are now having stuffed manicotti casserole. (With a meat sauce and mozzarella topping.) And garlic bread. I really should go to the store to pick up some romaine and make a caesar salad too. Except I don't feel like going to the store.