Sunday dinner 21 February

VeraBlue

VeraBlue

Head Mistress
Yeah, it's early....but it's sunday!!

I'm making a few different things for the day/week..

Dinner today is a tossed garden salad followed by linguini fra diavlo. Sunday without pasta is blasphemous.


What about you?
 
I'm taking a big risk here - I'm making a new pot roast recipe :shock: I've always made my mom's Yankee pot roast, and we love it, but I'm going to try an Italian recipe this time, with pasta, garlic bread and a green salad.
 
pierogi & carrot for me for an early dinner, i also am cooking a crockpot roast for the guy & for roast beef/gravy sammiches for another dinner for us both. very aromatic!
 
I've got a pork tenderloin to do something with, not exactly sure yet what it'll turn out to be.

Here's last night's fish:

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Grouper, spinach souffle, squash, '08 Mollydooker Cab, all shown in a terrible iPhone picture. :sad:
 

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I made a dish we call pirogen tonight. It's a yeast raised onion dough filled with short rib meat and sauteed minced mushrooms and onions. It's not for the cholesterol challenged. I use the fat that is rendered in cooking the short ribs to cook the onions and mushrooms. The filling is usually seasoned liberally with black pepper (I have a limited tolerance so it's probably not hot to most of you). The dough is brushed with an egg wash and then sprinkled with caraway seeds and some maldon salt. They're great cold weather comfort food :)
 

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That looks really good. Thanks for sharing.
UnConundrum said:
I made a dish we call pirogen tonight. It's a yeast raised onion dough filled with short rib meat and sauteed minced mushrooms and onions. It's not for the cholesterol challenged. I use the fat that is rendered in cooking the short ribs to cook the onions and mushrooms. The filling is usually seasoned liberally with black pepper (I have a limited tolerance so it's probably not hot to most of you). The dough is brushed with an egg wash and then sprinkled with caraway seeds and some maldon salt. They're great cold weather comfort food :)
Click to expand...
 
Fried chicken, steamed mixed veggies, mashed taters (with butter, sour cream and chives) and gravy.

fried_chicken_022110_P1050349.JPG
 
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Sunday is slow here today, waiting for the rain to start. Dinner tonight is Caribbean-Style Black Bean Soup: RECIPE

Despite the implied claim of the poster, this recipe is actually from Phyllis Pellman Good's cookbook, [ame="http://www.amazon.com/gp/product/156148640X/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1561484318&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0T8ZGDNJPTNH3C9B43NS"]Fix-It and Forget-It Big Cookbook: 1400 Recipes Best Slow Cooker Recipes[/ame], which is the best reason I've found to own a slow cooker. However, I thought the amount of water called for in the recipe must have been a misprint, so I increased it from 3 to 5 cups. Seems fine to me with that amount of water.

Serving it with homemade corn muffins, a nice 2007 Navarro Gewurztraminer, and Buttermilk Lemon Pound Cake with vanilla ice cream for dessert.
 
UnConundrum said:
I made a dish we call pirogen tonight. It's a yeast raised onion dough filled with short rib meat and sauteed minced mushrooms and onions. It's not for the cholesterol challenged. I use the fat that is rendered in cooking the short ribs to cook the onions and mushrooms. The filling is usually seasoned liberally with black pepper (I have a limited tolerance so it's probably not hot to most of you). The dough is brushed with an egg wash and then sprinkled with caraway seeds and some maldon salt. They're great cold weather comfort food :)
Click to expand...

That looks fantastic. I've had pierogy, but not heard of pirogen. Can you share the recipe, pretty please :) TIA
 
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