WineLovers Discussion Group

A pork loin roast procured from a local processor that actually had flavor as opposed to that "other white meat" available at the supermarket. In fact, prior to roasting, this roast was more pink than white. Some root veggies accompanied.

Opened a 2002 JJ Prum Graacher Himmelreich Spatlese Resling which was a delight and paired well with the pork.

Dungeness!!

Tonight I was going to do chicken and rice project #1, but friends called and said they put out crab traps today and got more than their limit. So they put the traps back down with more bait, came back and called us. We're going back out with them later: whatever's in the traps, that's our dinner. God, I love living on the water!

We had Chicken Breasts rosemary. You take unboned and unskined chicken breast halves and roast them on a bed of onions and peppers, with lots of fresh chopped rosemary and garlic, and some EVOO to keep everyone honast. It makes a meal in itself. Had Apple Cobbler for dessert.

Homemade Apple pie just came out of the oven.l

Jerk chicken for dinner last night.

Dal, rice, cardamom chicken korma and a vegetable jalfrezi planned for this evening.

Just made a HUGE batch of Chicken Cacciatore!

An organic, locally sourced pork loin, grilled and basted with a reduced mix of balsamic vinegar and maple syrup. Pork will be served with thick sliced apple and red onion wedges, sautéed in butter A side of Israeli couscous, with dried cranberries hydrated in fresh orange juice, celery, scallions, toasted almonds and a curry vinaigrette.

Karen/NoCA wrote:An organic, locally sourced pork loin, grilled and basted with a reduced mix of balsamic vinegar and maple syrup. Pork will be served with thick sliced apple and red onion wedges, sautéed in butter A side of Israeli couscous, with dried cranberries hydrated in fresh orange juice, celery, scallions, toasted almonds and a curry vinaigrette.

Sounds delicious Karen. No worry your end about high you-know-what?!!

Bob Parsons Alberta. wrote:

Karen/NoCA wrote:An organic, locally sourced pork loin, grilled and basted with a reduced mix of balsamic vinegar and maple syrup. Pork will be served with thick sliced apple and red onion wedges, sautéed in butter A side of Israeli couscous, with dried cranberries hydrated in fresh orange juice, celery, scallions, toasted almonds and a curry vinaigrette.

Sounds delicious Karen. No worry your end about high you-know-what?!!

Well, we do watch it Bob. Never did serve desserts after dinner. Gene likes sweets more than I do...he is on Lipitor and has it managed. He has been told to lay off of ice cream and cheese. I am using much less cheese but ice cream, is a problem. Gene loves it as did his mother, he is much better than he used to be. I don't have the problem yet...at 71. When I say I saute in butter, it might be about 2 teaspoons, then I add a little homemade chicken stock to finish the cooking.. We also use Smart Balance, but have been told that real butter is better, health wise. I don't use much of it. A pound lasts a long time here.
We eat tons of veggies, lots of fiber in our diet and fresh, in season fruits. I do buy an Oatmeal bread for toast and include oatmeal and flax seed in healthy type muffins, pancakes, etc.
Gone are the days of hamburgers, fries and milkshakes, I make them at home now...baked fries, turkey burgers and our milkshake is a glass of wine!

Plant-based ma po tofu with locally produced tofu made yesterday and purchased straight from the processor, Roots Heart & Soy. 

Sourdough Bread.

Our mornings are in the 30's now for a few days and we got a little rain, so I was craving meatloaf. I've not made it in years, I remembered one from an American Heart Association book I used to own. Came up with something that was close to it using simple ingredients. I used Bison, red onion, uncooked oatmeal, my homemade tomato sauce, salt and pepper, 1 egg, and a mix of Heinz Chile Sauce and Gulden's Brown Mustard on top. It was very good, very moist. Served with mashed, skin-on red potatoes, a little buttermilk, non-fat sour cream, and garden chives. Steamed broccoli finished off the meal. Leftovers will be had tonight, with shredded green and red cabbage, carrots, cilantro, with a white wine vinegar dressing.

Winger, pass me a hot thick slice of that decked out with cold pats of butter, would you? MMMMMMMM.

Dinner tonight: chicken and dumplings. I THINK. Some chanterelles are talking to me too, might take a different tack though I don't know what yet. Maybe chicken/chanterelle-something with rice.

Pasghetti! With a Kentucky Cabernet Sauvignon from Horseshoe Bend that was remarkably good.

Robin Garr wrote:Pasghetti! With a Kentucky Cabernet Sauvignon from Horseshoe Bend that was remarkably good.

pasghetti.jpg

OK, clue me in on the passghetti! Our kids used to call it that before they could pronounce the "S" before the "P".

Karen/NoCA wrote:OK, clue me in on the passghetti! Our kids used to call it that before they could pronounce the "S" before the "P".

You got it in one! I was just using a childhood name for childhood comfort food.

Four cheese omelet copied from the Four Cheese Fetucinni I had a Donatelo Restaurant in Tel Aviv. It is creamy and rich and FULL of calories, but what the heck, it's delicious.

I have been told that I don't make omelets the "correct" way. Any input from the forum? I put the contents of my omelets on half of the egg on a frying pan and then fold over the other half, giving a "sandwich" effect. I actually write a weekly blog post on my israelwinetaster.com blog which is mainly about the wines of Israel. I invite all to check out my last post by clicking on http://wp.me/p1Dfhj-8k.

Daniel Kovnat wrote:Four cheese omelet copied from the Four Cheese Fetucinni I had a Donatelo Restaurant in Tel Aviv. It is creamy and rich and FULL of calories, but what the heck, it's delicious.

I have been told that I don't make omelets the "correct" way. Any input from the forum? I put the contents of my omelets on half of the egg on a frying pan and then fold over the other half, giving a "sandwich" effect. I actually write a weekly blog post on my israelwinetaster.com blog which is mainly about the wines of Israel. I invite all to check out my last post by clicking on http://wp.me/p1Dfhj-8k.

Daniel, the tri-fold is definitely considered classic, but some stuffings just do better folded in half--like the crab and avocado omelet I'm going to make for my husband this morning.

Changed up my yogurt and tea this morning for a more substantial breakfast. Decided to have a bagel and cream cheese piled high with sauteed wild mushrooms and sliced green grape tomatoes. Yum!

Last night, it was roasted pork tenderloin with a cranberry-balsamic sauce. Side dishes were brussels sprouts sauteed with bacon (brought by our friend Annie) and baked potatoes. Easy and delicious.

Well, it was 65 degrees F around here today; so we smoked a rack of St Louis ribs that we had rubbed with the last of our rub, and smoked over hickory chips for three hours. After bringing them in we slathered them with our tangy BBQ sauce and served with sourdough bisquits. Sort of like the 4th of July on the 7th of November. Washed it all down with some Spaten Octoberfest brew that they are still selling around here and still tastes good.

A grilled flank steak with the best beef marinade I have ever had. I could not keep my spoon out of it all day. Southern baked beans and a broccoli floret salad with green onions, dried cranberries, very crisp bacon bits and a honey Pear vinaigrette. The beans are baking in the oven and the house smells so nice.

Jo Ann...your breakfast sounds fantastic, and again....great pictures.

Carl, it's much colder here today, low 40's. Drizzling rain, too, so an odd day for fish tacos but that's what we're having. Or at least, that's what we were going to have for lunch (fresh true cod!) before Bob unexpectedly got called up for jury duty late in the morning. Maybe I'll go another direction with it.

Jenise wrote:so an odd day for fish tacos but that's what we're having.

Beverly fell in love with fish tacos on a trip down South last spring. Fortunately we have been able to find some around here. Haven't tried to make 'em yet.