Finally something worth posting about--stuffed flounder dinner
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6 years ago- 6 years agolast modified: 6 years ago
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What's For Dinner #325
Comments (101)Ann, I'm not renting the farm, I'm trying to get renters off the farm. Of course, my understanding of renters is that they pay rent, which these people were not doing. Dad rented a "lot" to them to put a house trailer on. I evicted them. They left the trailer there, along with piles of garbage, old tires, dilapidated campers and sheds, they built a pen for a horse out into the hay field. (The horse died after two months, probably from the filth). when they moved they left a duck in a cage outside the trailer. It's dead, probably starved to death because no one knew it was there. It's still there, dead in the cage. They have promised for 8 months to clean it up and haven't, so I made a police report for illegal dumping, littering, malicious destruction of property, improper disposal of a dead animal, various health department violations and anything else I could think of. Dave came up with a loader for township clean-up a couple of weeks ago and we filled a dumpster and a half with the couches that they threw out in the middle of the orchard, the old tub surround in the back yard, mattresses and chair, you name it. Plus an entire outbuilding full of bags of garbage that they've been bringing from their current residence since they moved out. Yup, they brought all their garbage out here and dumped it. Ugh. They didn't show up to help at township clean-up and there's at least 3 more dumpsters full of filth out there. So, I've been busy. I did grill chicken one day last week, we killed and plucked those 30 broilers and I marinated one and cut it up. Sure enough, it was black on the outside but it was better than usual. It wasn't bloody on the inside, but it was way overcooked. I don't like to grill at all, I'm too impatient and I don't like grilled food well enough to subject myself to the technique. Annie...See MoreMy latest, greatest and 'final' design- Final thoughts?
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Comments (18)Wow HollySprings - tell me how you really feel. This design is a colloboration between me and the KD, not just the KD trying to make a showy kitchen. This is also after I have thought about, researched, read a lot on GW (on zone areas specifically), posted some intial layouts and gotten feedback and made some changes. Yes, I need to continue to tweak it and incorporate the feedback I am getting - like making the left side of the sink 18" and moving the MW (which I need to change anyway b/c of how much it sticks out it makes the counter top space underneath it almost unusable and that is suppose to be my baking area). I don't understand why you don't think someone can prep and someone else clean at the island at the same time? I did have a trash pullout in the island originally but moved it out so I would have more storage where I use it daily/need it. Instead, I incorporated 2 trash pullouts instead of just one (left of the cooktop, opposite the island and far left of the oven - but still close to the sink). I don't bake that much and I almost never do "sear and finish in the oven" dishes so yes the oven is far away but that was a compromise I was willing to make. I don't know where a "better" place for it would be. The door to the garage is actually going to be on the "other' side of the couch so right next to the mudroom-like lockers. Basically where it is in the as-built image below. We already have hook for coats there and use it regularly. What everyone is referring to as the Butler's pantry isn't that exactly. It is more of a bar area and will be used to store liquor, wine, tumblers and wine glasses - no dishes or silver. We need to have a place for this stuff and this is what worked so it was away from the action in the kitchen but you could still stand there and make a drink for someone who is sitting at the island or in the keeping room and converse with them while doing it. And, someday when the dining room is a DR again, it will work well to have the bar there. I realize it sounds like I am trying to defend myself and the design. That's not my intention as I am open to suggestions but I am trying to give the rational behind why things are currently designed the way they are. Here is the as-built with dimensions: Starting with a "clean slate" what would you do, to open the space and make the kitchen better for casual entertaining and a comfortable place for family and friends to hang out? Would it be helpful is a posted photos of the existing space? MtHouse - very interesting idea. The thing is it would work well to have the playroom at the back of the house, but I wouldn't want it there once it is a dining room again. It would be a waste of the view and windows to the backyard for a room that is rarely used as a DR. The other potential problem is the current playroom is right at the front of the house so I'm not sure I would want to make it into a mudroom. I hadn't thought of making the current breakfast room into the kitchen but I'll give it some thought. I wonder if it would be big enough......See MoreWhat's for Dinner #357
Comments (104)Thanks for the positive feedback on the teriyaki tacos, and for the eggs and salad for breakfast I posted earlier. Recent meals: Chinese okra done with an Indonesian flair - contains scrambled eggs, Chinese chives, been sprouts and so forth. Chinese okra is not really okra, but in the curcubit family, and tastes very mildly of cucumber. Naturally slime-free. Chinese okra looks like regular okra on steroids - see the second photo. Mini lamb sliders on a bed of lettuce and watercress. I seasoned the sliders with salt, pepper, garlic, turmeric prior to shaping. True okra, done Paleo style: I used coconut flakes to batter them with. There are recipes that use ground almond, but I've developed a sensitivity to many tree nuts. To make them less fat-centric, I also baked them rather than deep frying. I also tested out a way to remove the slime: slice them in half lengthwise, and make sure they are dry when you go to batter and cook them. (Rinse them earlier and allow them to dry.) Here's my offal moment: lamb sweetbreads, with bell pepper, onion, and topped with capers and scallions. Seasoned with lemon, thyme, salt, pepper, garlic. I'm sure this one is not going to be on most people's priority list, but we grew up with offal long before it became "trendy", so I never developed the "ick" factor reaction. (Why I have that reaction to cottage cheese, I just don't know!) Sleevendog, those artichokes look wonderful! (one of my favorite veggies, up there with asparagus!) As well as the miso noodle bowl! Annie, I like a good chili... sounds like a hearty good meal. Innumerable great meals on this thread!...See More
6 years ago
6 years ago- 6 years agolast modified: 6 years ago
6 years ago- 6 years ago
6 years ago
6 years ago- 6 years ago
FOAS we've been together ten years, lived together for about seven of those, but only married for two. Living together and working and socializing in a small town, I got tired of introducing him as my "not husband." Actually I didn't say that, but "boyfriend" sounded ridiculous and "partner" was hypocritical if we hadn't made any official partnership agreement.
I made a sauce with butter and white wine, chardonnay to be exact. Hubs doesn't like lemon, so I used the wine in the stuffing and also in the rice. And he drank it with dinner. I can't drink dry wines due to a health problem, which is sad because I like chardonnay, and it isn't even particularly dry. I have to drink sweeter wines, which I don't like to indulge in. Reisling is as dry as I can go, which is what I now drink, IF I drink. It's due to their acidic component and degree. I can do a little acid, not a lot.
I made a wine and butter sauce for the fish, which was what the recipe called for anyway, except the recipe was for lemon and butter. I added Parmesean cheese to the filling and dusted the tops of the fish. I made spinach rice pilaf with caramelized onions. The whole dinner was GREAT!
Below is a photo of the fish and rice. For a play by play, the fish was good but my bread crumbs were past their prime. Not something that stood out dramatically due to the cheese and crab and butter also in the stuffing. The rice was good too, but my frozen spinach was also a little past its prime, the bag was already halfway used and the rest suffered from freezer taste on top of frozen spinach taste. Probably not the best idea to make a dish where spinach is the star ingredient using frozen spinach . . . but that's splitting gourmet hairs. The meal was delicious by our standards. For dessert, the buttermilks banana cake with cream cheese frosting was good, but I thought the tang of the buttermilk in the cake and cream cheese in the frosting way overpowered the banana flavor. Not adding a bad flavor, just minimizing the banana part. If I make it again I think I would frost it with chocolate frosting . . .
We enjoyed the luxury of an elaborate meal and eating some nice fish which we rarely eat due to cost.
- 6 years ago
6 years ago
seagrass_gw Cape Cod