What's for Dinner, Sat., Jan. 11, 2019

[NJCher]

Whiting served at room temp with orange-wasabi sauce.

It was surrounded by all kinds of delicious vegetables. First there was a row of steamed broccoli and at the end of the broccoli florets was a half-tomato filled with a dip for the broccoli. The dip was a mixture of olive oil, coconut oil, sweetened ginger, and rice wine vinegar, a little butter.

In the middle were cubed roasted vegetables: rutabaga, potatoes, and carrots. Roasted red onions, too.

Roasted eggplant salad that was made with Thai peppers. Very spicy!

A slice of cranberry-pecan bread with orange butter.

There was a second plate of roasted beets with little bits of pork belly slices. The combination was very earthy. This was served over fresh spinach. Halved cherry tomatoes were sprinkled around the plate.

For dessert, strawberries with vanilla Swiss almond ice cream. Also chocolate squares.

[MissMillie]

1. I absolutely love beets!

Earthy and sweet at the same time--even more so when you roast them. LOVE LOVE LOVE LOVE LOVE


We're having shepherd's pie, and on the side is some spinach sautéed in olive oil w/ some garlic and lemon zest.


homemade cookies for dessert

[Demsrule86]

3. I love shepherd's pie...we are Irish mostly on my side and all Irish on hubs side so when we were

asked to bring in ethnic food...we always did a Shepherd's pie...invariably everyone asked for the recipe for this simple but delicious casserole...one of my favorites for sure.

[MissMillie]

6. With my family it was always Swedish meatballs

In that wonderful creamy gravy served over egg noodles.

If I were 20 years younger and had any money, I'd open a restaurant featuring all the comfort classics from my youth. It'd be the kind of place where you'd have the choice between 2 or 3 entrees each night and it'd be the same every week (so if you like spaghetti and meatballs you would know you could get it every Wednesday, and if you like meatloaf you could get it every Thursday). I figure that this model would make it easier to see what sells and what doesn't.

For lunch it would be homemade soups and sandwiches, but sandwiches with amazing homemade breads--not your typical subs. Of course the soups would be made from the leftovers.

I even imagined a "breakfast for dinner" night, complete w/ homemade corned beef hash.

Roasted chicken
ham & beans w/ brown bread
fish & chips
Canadian meat pie (that would sell in my neck of the woods, if done properly)
meatloaf w/ scalloped potatoes
chicken pot pie


I think that the model might work anywhere in the country... you make the food you grew with, and chances are everyone else grew up w/ it too. If it's done right, people will keep coming back.

[Demsrule86]

8. I would eat there everyday! I love that sort of food...and you don't find it much in restaurants

these days. You are a great cook! I am lucky in that I am a pretty good cook and I have my Gran's recipes...so I still get to eat that sort of food.

[Demsrule86]

2. Sound really good...

For us Salmon (sauce Mustard, Honey and Lemon with various herbs and garlic), big salad with every vegetable I could find and eggs, chickpeas and cheese...homemade salad dressing...ranch. Coffee for dessert ...didn't have anything sweet - too full.

[no_hypocrisy]

4. Spaghetti with Cockles

After all those years of singing Mollie Malone, I finally will know what a cockle tastes like! Italian recipe. Couldn't be easier: steam cockles in white wine with a dash of cayenne. Filter clam/wine juice. Saute garlic in EVOO and add chopped tomato. Throw into cooked spaghetti and take off!

[NJCher]

5. they're tiny, aren't they?

Once in a while we have them. I saw them on a restaurant specials board the other day.

[no_hypocrisy]

7. They are tiny and they are sweet and have a nice flavor.

Like clams, but not like clams.