cheese fondue (vacheron fribergeois & gruyere) - used J Cuvee 20 for the wine base
kielbasa (beef)
ciabatta, apples, and cornichon dippers

planned dessert (letting my tummy settle a bit):
chocolate fondue
dippers: Rice Krispie treats, marshmallows, fruit, Angel food cake
mega yum planned...

Gorgeous !!!!!

recipe please??? I’m so tempted. What do you do for the chunky tomato sauce?

Street concert night
White cheddar popcorn with ghee & Lake Shore Drive seasoning
Grilled --chicken/ avocado/ cilantro/ Jack & cheddar cheese quesadillas with jarred salsa
turkey meatballs heated in salsa and cilantro
Lime cilantro rice
(From my guest) individual homemade flan in Mason Jars. Home made chocolate chip cookies
Blood orange mimosas
Chardonnay

Love those caramelized edges.

I used this recipe for the dough.
https://www.realdeepdish.com/2019/08...-dough-recipe/

There's more at pizzamaking.com forums you can Google.

As for the sauce, I drained a can of fire roasted diced tomatoes and added 1/3c of marinara. I don't think I used enough cheese for the base though. I used six slices of provolone plus 4 oz. of mozzarella, but I should have used more of both.

Filet and chicken plus vegetables from a hibachi restaurant. Didn’t feel like cooking after working all day then doing a hard work out at the gym.

Thanks! I wondered how the tomatoes get to look so chunky! Also didn’t ponder both provolone and mozza. I’m just so tempted.

here’s our chocolate fondue dessert. Jumbo marshmallows ftw.


https://cimg5.ibsrv.net/gimg/www.fly...73d05c9f1.jpeg

Sous Vide Salmon, cauliflower, and fried egg.

Roasted Chicken & Brussels sprouts & lemon in sheet pan (nyt recipe)
leftover chocolate fondue with jumbo marshmallows, bananas, strawberries, blood oranges, Rice Krispie treats, Angel food cake, & pineapple


https://cimg5.ibsrv.net/gimg/www.fly...84630792a.jpeg

That looks absolutely disgusting. Did you enjoy it? Sorry, I normally wouldn't have even commented, but that photo --- I wish I could un-see it. :)

I did a type of sheet pan dinner last night as well. Very large giardiniera-filled Italian sausages, plus a mix of onion, red peppers, parsnips, and a few garlic cloves (olive oil, s&p, italian seasoning). Garlic mashed potatoes (not on the sheet pan). Parsnips inspired by chgoeditor :).

Tonight is Mystery Chicken. Chicken breasts thawing in the fridge, the mystery is what we'll do with them. Too tired to plan ahead last night, and our default is always take chicken out of the freezer.

Edit: Update on the Mystery Chicken. We decided to try something new for us. Spaghetti squash as a noodle (which is not new for us), with the chicken in a garlic/oil/butter sauce. Onion, parsley, parmesan, and crushed pepper flakes in the sauce. We've only previously used spaghetti squash with a marinara. Seems like it should work though. I've been looking for new ways to serve the spaghetti squash as it's the only kind I actually like (vs. just tolerate).

Mr. CE made the recipe that the parsnips were originally intended for and it was delicious! New York Times, farfalle with bacon, leeks and parsnips.

Red king crab legs
mixed Green salad
steak fries
ciabatta with butter
raw tofu slices

i still can’t decide on dessert... I could also just finish up the salad

This... there is a tofu shop nearby... every once in a while I'll go buy a container and chill it for dinner. When ready, take out a brick or two, rinse it off and top it with either a light oyster sauce and sesame oil mixture or some onion/ginger/oil mix that you get at the chinese roast meat seller. Great as a snack or side dish.

so it’s not cold when you buy it? I’ve only known tofu from supermarkets - I never bought it at Chinese grocers or markets. Now I’m only getting it in the cold section at Costco so it’s always in the fridge at home. I prefer to eat it cooked and hot. Even at restaurants, or dim sum, I’ve never had it cold
what’s your ginger/oil “recipe” - I definitely like it as a dip but only had it with cold boiled chicken and definitely not with “wind dried” pork or duck (the duck is served more with a soy-based sauce)

If you buy from an asian grocer it's usually chilled, but not really that cold (sitting in a similar cooler as the cold cuts or fresh noodles section). If you buy it from the factory that makes it, then it's often warm-ish as it likely just came off the line. I like tofu hot as well (eg, mapo tofu), but once in a while it's a nice refreshing change to eat it cold.

I don't have a recipe per se, but it's really take a bunch of ginger to a grater (you could probably use a food processor, but I don't use one so it'd require some experimentation). Then chop a bunch of spring onions/scallions (roughly 1:1 ratio) into little 1/8ish inch bits (1/4-1/2 cm bits...)... then combine 3/4 cup of neutral oil into a wok (I use vegetable oil) or a smallish pot with the ginger and onions and warm for a few minutes. Salt to taste while the oil is warm.

I've never been strict following the recipe, but roughly 5 stalks of spring onions and the equivalent amount of ginger works for me (sometimes I put in less oil if it looks like it'll overwhelm the ginger and spring onions) and try to be sparing with the salt... went to a chinese roast meat stall once in a mall and they had probably put in 5x the amount of salt you should have and it just wrecked the sauce (and they had a big pot of it) This usually lasts me a while if refrigerated properly.