What's For Dinner?

My mom has been experimenting with a variety of different cakes over the years but I do believe the classic way is with a more dry cake/biscuit. My first memory of it is still very vivid.

That cake looks lovely. Nice work.


Sent from my iPhone using Tapatalk

 

I bought chicken breasts yesterday. Plan is too make chicken fajitas. First attempt at making them with chicken.

 

Thanks. The biscuit was actually a bit on the moist side...but of course when seeing that the recipe calls for 1.5 sticks of butter and 1.25 cups of heavy cream (we sub’d 2% milk for half of the heavy cream). I’ll post the recipe when I get home.

 

Pizza tonight. Home made sauce. Fresh herbs. Excellent!

Image Unavailable, Please Login Image Unavailable, Please Login

 

Give it a try and let us know how it comes out...

Strawberry Shortcake (makes 9 servings)

INGREDIENTS

Strawberries:
3 16-ounce baskets of fresh strawberries (about 6 cups)
¼ to ½ cup granulated sugar as needed for sweetness

Syrup:
1 cup of strawberry pulp (perhaps 1.5 cups of strawberries)
½ cup granulated sugar
A bit of Corn starch mixture/slurry (not much needed)
1 tablespoon butter
1-2 teaspoons of Lemon juice

Whipped Cream:
2 cup of heavy whipping cream
4 teaspoons powdered sugar
¼ Teaspoon of vanilla extract

Biscuits:
3 cups all purpose flour
3 Tbsp granulated sugar
1½ Tbsp baking powder
12 Tbsp unsalted butter, cut into small cubes
¾ teaspoon salt (omit or reduce if using salted butter)
1¼ cups heavy cream (or substitute some regular milk for part of this)
1½ teaspoons vanilla extract

Garnish: (optional)
Mint Leaves

INSTRUCTIONS:

Strawberries and syrup:
1 Prep the strawberries: Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then either quarters or thick slices.

2 Macerate the strawberries with sugar: Put the cut strawberries into a large bowl and sprinkle with sugar. Start with 1/4 cup of sugar and then add up to another 1/4 cup depending on how sweet your strawberries are. Gently stir the strawberries until they are all coated with some sugar.

3 Let sit at room temp for about 20 minutes, until the berries soften and begin to release their juices.

4 Make Syrup: Crush enough strawberries to make 1 cup pulp. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch slurry mixture. Cook and stir over medium heat 2 minutes or until mixture boils and thickens. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice. Cool to room temperature.

Biscuits:
1 Stir flour with dry ingredients: In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt (omit or reduce salt if using salted butter).

2 Work in the butter: Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas.

3 Add the wet ingredients: Stir together the milk and cream, add the vanilla extract. Make a well in the center of the flour and pour the milk mixture into it. Mix with a fork or wooden spoon until the mixture is just combined. It should look rather shaggy. Gently knead a few times to form a loose ball of dough (don’t over knead it!).

4 Chill: Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes.

5 Bake: Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and space them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

Whipped cream:
Whip the cream using an electric mixer, adding vanilla and powdered sugar. Cover with plastic and place in the refrigerator to chill until ready to serve.

To serve:
Cut biscuits in half, place bottom in a serving bowl. Ladle strawberries over the biscuit and a little syrup. Add top of biscuit and ladle more strawberries and a bit more syrup. Add a dollop of whipped cream and mint leaf on top.


Image Unavailable, Please Login

 

Looks good..... I'll try it out when we have local fresh strawberries.

 

Some USDA Prime Ribeye Cap and Bone-In Ribeyes to round out the weekend!

Image Unavailable, Please Login

 

Grabbed a lasagna at a local Italian restaurant...… It was ok.... Should have had spaghetti and meatballs.

 

I think those caps cook better untied/flattened out - have you tried that before ?

 

BBQ chicken, veggies, and corn. Corn was very good. I had three ears the wife two. Package from Wrgmans only said from USA. Wasn’t going to post, yet corn seems to be a hot topic here!

Image Unavailable, Please Login Image Unavailable, Please Login

 

Yes, I cooked them like that initially, and then unrolled them at the very end to make sure they were done all the way through.

 

I was supposed to be in Eastern Washington State today. So I have the day off. I need to get out of the house or I go stir crazy. Trying to get a dinner date, but doesn't look likely at the last minute. Thinking of doing fish and chips regardless of date or not!

 

Took the nurse to her favorite Japanese restaurant. They have a made to order all you can eat menu. We did that. I'm totally stuffed.

 

You took your girlfriend to an all you can eat place? You're my hero, Max! [emoji2]

Golden Steer in Vegas. Old school Vegas charm. Food was good. I'm stuffed.
Image Unavailable, Please Login
Caesar salad. Authentic, with anchovies. Not too fishy though.

Image Unavailable, Please Login
Filet mignon. I ordered medium rare, it came rare. I can live with that!

Image Unavailable, Please Login
Wife and I shared a baked potato. It was the size of a Nerf football.

T

 

Backyard veggies , kebobs and kefta in Greece Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login .

 

Great. Intetesting little grill. The whole world over, there's nothing better than grilled grub...T

 

Awesome, thanks for introducing us to Kefta @koisokok. I have removed beef from my diet for the most part (suspect it is from and has been a problem since a lonestar tick bite- https://www.usatoday.com/story/news/nation-now/2017/06/21/lone-star-tick-bites-can-cause-rare-meat-allergy-some-people/415809001/) and lamb has been a mainstay replacement, though goat is even more tolerable. I am looking forward to preparing some of this. Sounds great!

 

Nice job, beautiful.

 

Sure it was tasty, tasty, tasty... but what’s up with those pics!?

 

Yeah, the pics stunk. It's an old school place, dark interior, wood paneling, red leather booths, etc. I didn't want to ruin the ambience by turning on flash. Tonight it's Gordon Ramsay Hell's Kitchen.
T

 

Seriously...someone needs to get on the development of a "super like button". That looks heavenly.

 

My truck ended being in all day at the dealer. There is Wendy's next door to the dealer. So I grabbed a spicy chicken burger and poutine fries for dinner.

 

Leftovers tonight. Flank steak, fresh tomato salad (incredible), and salad. I love leftovers.

Image Unavailable, Please Login

 

Bacon Avocado on toast except the bacon was imported from Poland and the Avocado's? Wellllll

This is a tree ripe avocado. Not picked months ago. Ripened in the SoCal sunshine and fell off the tree gently caught by virgins before it hit the ground. Bright yellow inside, amazing taste .




Image Unavailable, Please Login

 

^Gently caught by virgins before it hit the ground? [emoji28]

Hell's Kitchen.
Image Unavailable, Please Login
Image Unavailable, Please Login

Caesar salad. Wife had scallops. Both very good.
Image Unavailable, Please Login
Image Unavailable, Please Login

Image Unavailable, Please Login
Beef Wellington.

Image Unavailable, Please Login
Sticky toffee pudding.

T