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What's for dinner?

Smoked country style ribs. One real big chicken leg because I felt like I had room for it. Bok choy and baked potato.
 
It's dinner time!

Spicy Sausage and Shrimp Paella with Bread Pudding topped with rum sauce for dessert. Oh so good.

Sausage and Shrimp Paella.jpg
 
Leftovers.


And no, I'm not fishing to container out of the trash and taking a photo of it.
 
Wat_Tyler said:
Leftovers.


And no, I'm not fishing to container out of the trash and taking a photo of it.
Click to expand...
Hay now, I eat lefty overs too. For instance, I'm going to be having leftover Paella this week. Along with some leftover meatloaf and leftover stuffed bell peppers too.

<-- cuz ain't no bot and knows which end is which with a camera.**


**which is also proof that I don't have any Alts on this board or they'd ALL be posting pics of stuff.
 
HisArpy said:
Hay now, I eat lefty overs too. For instance, I'm going to be having leftover Paella this week. Along with some leftover meatloaf and leftover stuffed bell peppers too.

<-- cuz ain't no bot and knows which end is which with a camera.**


**which is also proof that I don't have any Alts on this board or they'd ALL be posting pics of stuff.
Click to expand...

Push, sock puppet, and don’t make me delete your account.
 
Chernosoth said:
No, just cooking. Baked in a toaster oven.
Click to expand...

A wholesome and simple snack.

Personally, I'd have macerated them in brown sugar, cinnamon, a pinch of nutmeg, walnuts, and quick oats for 1/2 hour before baking. But that's just me because I believe there shouldn't ever be any artificial shortages when it comes to dessert.
 
Duck a L'Orange.

Pan seared duck breast in orange sauce, white rice, green beans and a fat slice of Black Forest cake for dessert.

Duck a L'orange.jpg
 
Wat_Tyler said:
I admire your presentation.


It's much nicer than mine, which usually features something at the pooter table with some cat eyeing it with the idea of what's in it for her.
Click to expand...

The thing about my "date night" dinners is that cooking isn't what you've been taught it is.

What it isn't; is difficult. Yes there's a learning curve, but that's true of everything. Food preparation, however, isn't some mystical pseudo spiritual / religious mumbo jumbo only understood by those celeb chefs you see on Food Network game shows.

Good cooking is easy. All it takes is some minutes, not hours, spent on thinking about what you want to make and then preparing to do it by researching the recipe, buying ingredients, and then fixing the meal.

You start with simple. There are recipes which anyone who can boil water can make. There's Steak Diane for those who think beef is the only game in town and Pork Tenderloin Diablo for those of a more adventurous nature. These are "entry level" dishes that culinary schools begin with. What's more, anyone with even a half stocked pantry can successfully produce a good result with them.

There's a youtube channel (French Cooking Academy) that features these kinds of dishes and more. I recommend it. For almost every recipe I choose the ones that use wine or liquor over then ones that don't. Why? Because the ones that don't use booze don't give me the result I'm looking for - that extra bit of special the usual fare doesn't have.

Plus, the ones without wine often don't taste that good because the cook doesn't really know or understand what they're doing.

The meals I make aren't that expensive either. Mostly I use regular grocery store groceries and I avoid overly expensive stuff. Good cooking isn't about bragging that you used wild caught buffalo or range fed grouse, it's about using common things and turning them into something better than the individual components could ever be.

The cooking itself is execution of a perfect plan of engagement. I start with dessert. What goes with the meal I'm planning to make? Once I figure that out it's time to prepare the sequence of events. I usually make dessert on Friday if it's a cake because cakes take time for frosting. Other desserts I can make on Saturday. Why? Because I don't want to be overworked on Sunday. Sunday is slow and focuses on dinner, not baking/cleaning/cooking/plating in a rush to get everything done on time at the same time.

The actual cooking on Sunday takes about 45 mins to an hour depending on what's for dinner. You know, the usual amount of time from start to finish when you're cooking something more complicated than nuking leftover pizza. Yesterday's duck took 30 minutes from the time I put the water for the rice on the burner to boil and that's the very first thing I did because rice can sit in the pot and steam after the burner is turned off to get sticky and that gives me more time to do other things.

As for plating, that's an art. I'm working on getting more height in my dishes and it's not as simple as the cooking. I started with buying a few mismatched designer plates at GoodWill that make the food look good without using Gram's good china as the focus. From there it's just a matter of learning how to assemble everything together as a single presentation instead of separate parts on the same plate with a bit of empty space in between.

I'm still working on that.
 
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I also cheat a lot. My cakes come from a box, my galettes often use canned fruits, yada yada yada. What I do after using those things is what takes them above ordinary.

I do things like fold canned cream cheese frosting into whipped cream to make it lighter and tastier. This makes what's called a "stabilized Swiss frosting." I make my own mousse by adding chilled pudding to whipped cream on an as needed basis. Stuff like that.

What I try not to do is use ice cream because that's just scoop and serve and what's special about that?
 
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This is how I do sweets. Mostly in tea. I have been buying honey mostly at basic grocery stores. I am starting to check farmers' markets and health food stores.
honey.jpg
 
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