So...whats for dinner?
Comments
-
Wally, do you cook socca in a skillet on the stovetop or in the oven and under the broiler. What toppings do you use for your socca crust pizza? Questions, questions.
0 -
We are having a repeat of the salmon melt; may have to find a different veg for side.
Carole, I don't do the "authentic" method, which is to say, it should be cooked like a crepe, so the batter makes several thin "breads"/crackers for snacking (at least in Provence---not that I've been there but I have read that. David Lebowitz' website has some demos on how they do it (he lives in France).
The way I do it is to heat up a skillet the size of the 'za I want, heavily oil it, pour in the batter to set, then I put it in the oven till it is done. My method, since the crust is thicker, means that towards the inner circle of the thing, it isn't as crispy as the outer edges. I can live with it, some can't. Also, I always over-top the 'za. It's an affliction, LOL.
Sometimes, I will caramelize onions, then pour the batter and let it set, then in the oven. As for toppings, I have done a lot of crazy and different things. My typical is to get some shredded chicken (or canned and flake it. I found an organic canned brand that is great to keep on hand in case the power goes out), add some canned 'shrooms, red onion, bbq sauce of your choosing, hot sauce of your choosing. I combine all of that and microwave it (I've done it stove top and there is no advantage, IMHO, unless you plan to start with a raw piece of chicken. When my "glop-o-stuff" is ready, and the socca is nearly browned and in all aspects "done" and ready to eat, I take it out, slather it, add shredded cheese and stick it back in till the cheese melts (microwaving the "glop" ensures that everything is hot, since the cheese melts quickly). I've tried adding the toppings a little before the socca is done but though it does get the toppings hotter, the socca never really gets more done. I confess I add a LOT of topping.I have used the socca as a side "bread" dish, so I would just leave off the toppings and serve slices for sides. It may be a good way to start to see how done your oven will allow you to go. I usually season the socca with cumin, oregano, black pepper and salt.
0 -
Thanks, Wally, for your response and info on your socca making process. From my reading I surmised that some people cook the socca on the stovetop like a thin pancake and others use a very hot oven and broiler. One recipe called for pouring the batter over caramelized onion and fresh rosemary. The edges are supposed to be crisp and even a little burned and the middle softer, as you described yours to be.
I was going to venture into pizza making tonight but I didn't sleep well last night and am taking the easiest route possible to making dinner. Pasta and salad. Cooked Italian sausage out of freezer, Raos, and cooked linguine also out of the freezer.
The socca reminds me of a skillet bread my mother made with all purpose flour, She called it "hoe cake," cooked it in a cast iron skillet on top of the stove and flipped it. It was a very plain flat bread and she really liked it. It wasn't uniformly brown but had brown spots and a coarse texture.
0 -
At my last Costco run late last week I brought home a new prepared item - gyro fixings. The meat is a beef/lamb combo. Also Included was feta, tzatziki, pita bread, romaine lettuce and a tomato/onion/cucumber relish. We had the gyros with the salad mix but there was quite a bit of meat and and pita bread left. So tonight we're having a sort of Greek chef salad using the gyro meat and feta. I'll add lettuce, onions, tomatoes and olives and make a lemony Greek dressing, brush the pita with olive oil and toast them in the oven. The gyro meat was a bit bland for my taste so maybe the dressing will spice it up a bit more.
0 -
Nance - glad to hear from you. Somehow I either missed or forgot the neck surgery. What did you have done? Are you feeling back to normal?
Cooked the Korean Beef from Costco tonight. I'll definitely buy that again. It was delicious. Served over quinoa & brown rice and leftover asparagus tips. Dessert was a slice of Edwards "hershey's" pie from the freezer.
Speaking of ribs - I'm still planning on making the "Dad's Spare RIbs" that Wally recommended even though I'll be making them in the oven and it's already 85+ in Houston already. Whew...
0 -
Minus- I had a benign (Warthin’s) tumor removed from my parotid. It’s not uncommon but something primarily seen in smokers and I haven’t smoked in 40 years so weird. It was an outpatient surgery but General anesthesia and it really threw me this time. It was 10 days before I felt really like myself. Face is still swollen but healing nicely. Thanks for asking
0 -
Good to have you post, Nance. I didn't know the details of your surgery, either. Doesn't sound like much fun.
We have a business appointment at 1 pm. Afterwards we'll go to Pontchartrain Poboys for a late lunch that will be our main meal of the day and then will skip dinner.
0 -
I missed that, too, Nance. I'm glad it's healing well.
0 -
All that talk of socca, I am making the bbq socca 'za tonight.
Nance, glad you are doing well. Scary surgery!
0 -
Tonight was an easy one, pork chops, rainbow veg mix and shells & cheese.
0 -
My point...I just ate and looking at your photo...drooling and ready to eat again!! curse you ;-)
0 -
Wallycat, lol. I’ve been without an oven for nearly a year (haven’t built in a kitchen yet) but when I’m fully functional, I have some epic dinners planned.
0 -
Illimae, I may have to toss my scale. You really should think about professional food photography!!
0 -
Comfort food tonight - air fried (oven) chicken, mashed potatoes, gravy and steamed broccoli. DH would disagree that broccoli is comfort food but he ate a stalk anyway
0 -
Busy week so simple was the key. Monday was ham steak with pineapple, baked beans and sauted spinach, onion and tomato. Tuesday - leftover Chinese from the weekend. Tonight, a tossed salad and lasagna.
Seems quiet in here. Hope everyone is well. 🙂 Tomorrow we meet friends for dinner at their retirement community. Not sure what will be on the menu.
Nance my husband didn't eat much of the spinach either 😒
0 -
Well - my dinner plans for fried rice with onions, mushrooms, chicken & spinach came to naught. Too many interruptions and a friend who came over at 5pm & needed to talk. So dinner was one deviled egg, 1/2 a can of original "Beer Nuts" and 3 girl scout cookies. Then while I was talking to my BFF on the phone later, I enjoyed two pony glasses of Amarula.
0 -
Tonight will be leftovers from Pontchartrain Poboy warmed up in the air fryer and microwave. Fried shrimp, french fries and mac and cheese. The servings are ridiculously large. Next time we will order one meal and share.
Last night we treated my younger sister and her dh to dinner at nearby Triple Nickel restaurant, our first time to eat there. I had heard that they have good hamburgers. So I had their Triple Nickel burger and side salad with blue cheese dressing. A great choice. The burger was too big so I immediately cut it in half. DH had one of their specials, meatloaf, and he said it was good. He also ordered onion rings to share. It's a cute casual place and we will definitely go back now that we've gone there. Meanwhile, I have half a burger for lunch today.
Yesterday was my birthday, the big eight oh. On another forum, Goldie gave me a great way to think about a milestone birthday. I'm only a day older than yesterday. When I woke up this morning, I was glad it wasn't my birthday today. Is that weird? Probably.
0 -
The happiest of (belated) birthdays to you Carol!
0 -
Happy Birthday...even if it's a day late
0 -
Milestone birthdays have always been hard for me. I like Goldie's sentiment.
As I've no doubt mentioned before (probably more than once), I love all beans but large limas. They have a dusty taste to me. When I fix beans, much to DH's disappointment, it's usually my favorite navy beans or red beans and rice, or black beans or pintos. Yesterday I came across a recipe in the New York Times for Butter Beans with Pecorino and Pancetta. I had all of the ingredients except the beans so decided to try it. DH enthusiastically took me by the grocery store to pick up the beans which turned out to be 3 stores before I could find them. Either they're really popular or really unpopular around here! Anyway, the recipe calls for cooking them in the slow cooker. Since the Instant Pot came into my life, I rarely use the slow cooker, especially for beans, so DH had to retrieve it from it's relegated shelf in the basement and now they're cooking away. Roasted beets and some country French bread will be the sides. I'm hoping DH isn't too disappointed in this dish. The vision in his head is the butter beans his mother used to cook and I don't think that's what this will be (in fact, that's what I'm trying to avoid). I'm hoping for an acceptable compromise. Otherwise he's going to have to learn to fix them for himself.
0 -
AuntieNance, I had to chuckle at your comment "he'll just have learn to fix them himself"! I love butter beans, but have only had them from a can. I also love all beans!
0 -
I'm using some beans I cooked up as a side, even though it isn't true to the theme. Rockfish were on sale, so I got 5 (nice leftovers tomorrow). I marinated shredded carrots in ginger, garlic, sake, soy sauce and a little oil. Lay the fish on a jellyroll pan and topped them with the carrot mixture. The other side will be bok choy. DH is not a fan unless I dice it up, so that is what I did. I'm using the microwave but using nina simonds recipe.
0 -
Wally - sounds delicious. I love Bok Choy.
Dinner was everything in the fridge left over - sauteed onion & garlic & soy: cauliflower, brown rice w/quinoa, mushrooms, spinach, pieces of rotissarie chicken, beaten egg, Tomorrow will be a big green salad with more cauliflower & campari tomatoes. Maybe some black olives.
0 -
Hello to all. My reason for popping in this morning is to share this message from the Mods that has been posted on the forum. I want to make sure as many people see it as possible. Please spread the word.
Important update:
We're very close to the launch of our new community forums! The conversations that have been shared here over the past 20 years will be waiting for you in the new forums.
During this migration, which will begin on March 12 and end approximately on March 23, all newly created threads and posts will need to be moved by the mods to the new forum through a manual copy and paste process.
Unfortunately, we can't migrate private messages you send and the threads you favorite during the migration period. Please copy and paste any private messages you'd like to save for yourself in a separate document, and write down any favorites you want to bookmark in the new forums.
We thank you for continuing to be patient with us through this process. We're doing our best to make sure all conversations continue and pick back up where you left off on the new forums very soon!
--The Breastcancer.org Community Moderators
March 9, 2023
0 -
Thanks Devine.
I wonder if this will be the final straw that breaks the camel's back? See you all on the other side....maybe??
0 -
Copying the latest post from the MODS in the glitch forum. I hope this is true and we don't all check out permanently during the 12 days this takes. I miss Lacey & Beesie & Whippetmom and way too many people to even list. And speaking of that - are you OK Special???
TO BE CLEAR:
The only PMs you should consider saving and the only Favorites you make that you should track are ONLY the PMs you send and receive during the migration period and the threads you favorite during the migration period. The migration period is Sunday 3/12-Wed 3/23.
PMs sent and received prior to 3/12 and threads you Favorited prior to 3/12 will be waiting for you in the new Community.
Thank you
0 -
I'm not optimistic about the upcoming "transition." Here's hoping our dinner table discussions can/will continue. We have already lost a lot of people from the last "transition."
Last night the air fryer did its job beautifully, helping me resucitate the leftovers from our Pontchartrain Poboy meal. I didn't get the French fries hot enough for dh but the shrimp were delicious with the tartar sauce we brought home with us and the mac and cheese warmed up in the microwave was as good as when it was served.
This local favorite restaurant started out as a Pop and Son in Law venture. A retired man started the business for the benefit of his SIL who was a good cook. There were few places to sit and soon there was a line of customers all the way out to the sidewalk at noon time. After a few years, PP moved to a new larger location which proved not to be large enough. So it took over the adjacent space in the strip shopping center. It's an order at the counter operation and continues to be very popular as dine in and take out, open only during the week days.
Wally, I wish you'd taken a picture of the rock fish dinner.
0 -
Last night was surf n turf, Maine lobster tail, 6oz filet minon, baked potato and broccoli with a free birthday chocolate cake slice and vanilla ice cream scoop. I have most of the cake to enjoy again later. Dinner will be something fast on the 3 hour drive home, likely fast food since we can dine in with the pups.
0 -
Carole, I will try and take a pic of it tonight....I have no Illimae-photo-skills even though I did do some "professional" photography for a brief time, LOL.
Divine, thanks for the warning on the forum disruption. I weep for all of us dealing with this and as minus said, hope we see each everyone on the other side. If it gets worse than it is, I'll probably drop out.
0 -
First attempt at rockfish photo.
0
