What's For Dinner Tonight?

[JJ 911SC]

Seafood Chowder on Pasta. Someone is not impressed

[JP10]

Greek bowl with lamb meatballs

[UncleWede]

Went to Tip a Cop for Special Olympics (NOT quite like tipping cows, the cops have guns) and got a WONDERFUL Moroccan salad. Made a mistake in ordering steak on it, I could barely cut the steak with the knife. Snuck it into a napkin and took it to the dog. She has a lot more time to chew on meat than I do.

[Lady Jane]

Tyrolian chicken Cordon Bleu. You can check-out the process on the baking thread.

[JJ 911SC]

Back to my original KD concoction and definitely the best looking one in the last 50 years.

https://en.wikipedia.org/wiki/Kraft_...20and%20cheese.

[Lady Jane]

Originally Posted by JJ 911SC

Back to my original KD concoction...

I'm afraid to ask...

[JJ 911SC]

Originally Posted by Lady Jane

I'm afraid to ask...

If you drink a bottle of Red wine you should be Ok...

[Lady Jane]

St-Hubert's chicken pot pie. Because it's Friday and I'm too lazy and tired to make it from scratch.

[JJ 911SC]

Back to Augmented Dr. Oetker...

[stein_325i]

Chicken Picatta and Banana Cream Pie

[JP10]

Well, I’m going to skip the descriptions due to the drinks.

[JJ 911SC]

BBQ Polish, Chorizo and Honey Garlic Sausages, with a side of Potato Salad and Oiled Garlic Scapes brushed Tomato topped with Feta Cheese

[chassis]

Couscous salad

A regular in our rotation. We first had this eating lunch al fresco at the castle wall in the old town of Korčula, Croatia. So good and so fresh. Great Balkan staple ingredients.

Couscous
Parsley
Canteloupe
Tomatoes
Feta (sub for the more appropriate Croatian sir cheese)
Crushed almonds
Sliced onions
Olives
EVOO
Fresh squeezed lemon juice
Salt
Freshly ground black pepper

[JP10]

I forgot to take one plated, but did a diary free sausage butternut squash stuffed shells. Made the “ricotta” from tofu. It was so yum!

[Lady Jane]

Chicken cutlet parmesan.

[chassis]

Braised beef with onion marmalade and semi-confit tomatoes
Pistou mashed potatoes
Recipes from Bruno Albouze on yt

Great bistrot-style items from the master, Chef Albouze.

Braised beef is marinated for 24 hours, braised in wine, stock, veggies and herbs, then rested over night compressed between weighted sheet pans.

Beef garnish was made with onion marmalade, which is half-caremelized onions with herbs, garlic, salt and pepper. Semi-confit tomatoes are quartered Roma tomatoes seasoned with EVOO, salt, pepper, fresh and dried herbs (sage, thyme, oregano, basil, rosemary) and baked for 5 hours at 225deg F. Skin removed, then chopped. Then chop the tomatoes and onions together and use to garnish the beef.

Pistou is made using the same process and ingredients as (basil) pesto, subbing blanched arugula for basil. We love arugula, and the pistou
was excellent. Pistou is combined with fork-mashed yellow potatoes, heated for 10 minutes in the oven, then plated using a small cake ring.

Fresh strawberries and canteloupe for dessert.

[TXSTYLE]

Ribs & Brisket

[JJ 911SC]

Butt Chicken with New White Potato and Cauliflower au Gratin

[chassis]

To the cooks and chefs in this thread: I need a new everyday frying pan.

10" size, oven safe. What is the highest quality oven safe nonstick frying pan on the market? Thanks!

[e61it]

I've used these, they're rugged and you can crisp salmon skin very easily. Easy clean up. I also have the 12" version which I've made a quick and tasty mercimek in when my soup pot was otherwise occupied.

Scanpan 10.25" Saute Pan with Lid

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[Lady Jane]

I've been using Gotham Steel pots and pans for well over five years. They see a lot of stove top and oven use. Not expensive and you can find good deals on Amazon.

[chassis]

Thanks for the recos. I went with a de Buyer stainless 5-ply frying pan. Fabriqué en France, so it must be good, right?

I realize I indicated nonstick, but I was in the mood for a nice stainless pan which is oven-safe without question. I have used nonstick pans in the oven but all-metal seems like the right tool for the job. Keeping stainless clean with an every day pan is the downside.

15% off sale, so it seemed like the right thing at the right time. I'm pretty hard on my daily cookware, so it will be interesting to see how this works over time. I like induction cookware because it's usually heavier. I don't use induction cooktops but the added mass in the pan helps with heat stabilization and retention during cooking.