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Tuesday Dinner, June 8th?? - cjs - 06-08-2010

What's on the menu for tonight??

We HAVE to go out to dinner, sigh.... For my birthday, the bartender from our favorite spot to stop for a quick dinner, stopped by with a bottle of wine and a painted wine glass. So, I'm carrying around a thank you card and I have no address for her, yadda, yadda, anyway we'll go there for dinner tonight.

Re: Tuesday Dinner, June 8th?? - Mare749 - 06-08-2010

Sounds like fun, have a great time, Jean.

Dinner tonight will be zucchini cakes with walnut pesto sauce. Yummeee! Of course, Ron will require some meat with his meal, so will warm up some smoked pork for him.

Re: Tuesday Dinner, June 8th?? - chef_Tab - 06-08-2010

I have lots of potatoes to use soon. Some are sweet potatoes and the others are yukon golds. My next few days menues will revolve around that. Tonight will be a roasted chicken with mashed yukon golds.
If anyone has a favorite potato pancake recipe, I would love to try it!

Re: Tuesday Dinner, June 8th?? - farnfam - 06-08-2010

Grilled chicken with spinach pesto, maybe with orzo?
Theresa, I've got a Latke recipe somewhere, I'll look

Re: Tuesday Dinner, June 8th?? - Bizymomma - 06-08-2010

Cis....hand over that spinach pesto recipe will ya?

Re: Tuesday Dinner, June 8th?? - Gourmet_Mom - 06-08-2010

We're going Asian tonight. I'm going to grill some pork tenderloins with a Hoisin glaze. (Now to find the recipe we liked so well.) I'll serve fried rice alongside. My recipe has peas in it, so that will serve as my green...unless I decide to do something with that half head of cabbage. I'm know how you can grill lettuce? I wonder if it would work with cabbage? A little olive oil, salt, and pepper?

Re: Tuesday Dinner, June 8th?? - Bizymomma - 06-08-2010

Daphne,......I love grilled Romaine! I would go for the cabbage thing. I'm curious to see how that comes out! Sounds delish!

Re: Tuesday Dinner, June 8th?? - cjs - 06-08-2010

I think Angela was one of the first ones on here a number of years ago to do the grilled lettuce.

Theresa, here is the best Rosti recipe in the world!! bar none.

I'm posting it with all the notes from a thread on C2C years ago -

Thanks everyone, BJcotton did the job of getting me back here.

I know I don't come and visit often enough!

roesti are really easy to make. We use them instead of ash brown for our Sunday brunch.

Par-boil your potatoes (idaho baker will work just fine) with the skin on.
Grate them through a big box grater (the side with the larger holes)
Dice about 1 yellow onion and 4 strips of thick cut applewood smoked bacon (or another good bacon) for every 4 potatoes.
Saute the bacon and the onion. Add them to your potatoes, season.
Use some of the bacon fat or lard to cook the roesti. A non-stick pan works great for that (I know it's more authentic with a skillet ).

Give it a good color, then filp it. Use a plate the size of your pan to help you.

Give color on the other side. An serve hot.

A fun thing to do with roesti is to use then as a base to make a pizza alike!
Put topping on them and bake them for a couple of minutes.
I used to serve Roesti "Margarita" topped with buffalo mozzarella, vine ripe tomato and fresh basil, Yummy

Have fun!

harbourchef : Here is a variation using Florian's recipe. Simply lay down half your potatoes in the skillet then a layer of roasted red pepper then the second half of the potatoes. I do this in a large skillet (12") then cut it into wedges so you have a red strip down the center of each piece.

Geez My Omas recipes have been used twice this morning...

She makes her german cakes this way:
6 lg. potatoes
1/2 c. chopped onions
2 eggs, beaten
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper
5 slices bacon, diced

Peel and shred potatoes, add remaining ingredients, mix well. Pour into greased 9 x 12 " pan. Bake covered, in preheated 375 degree oven for 30 minutes. Remove cover, bake 30 minutes longer.
OR another way of making them...

I sautee the onions bacon and spices with a lot of butter... add that to the rest of the ingrediants and make individual cakes.

foodpump : A real Swiss Roesti is made with "Gschwelti" or boiled potatoes, boiled just until the center is cooked, left to rest with the skins on, and then when cold, shredded. Best made in an iron or steel pan, the thicker the better. "Berner Roesti" is made with bacon cubes, and you can get very creative with toppings like Swiss Emmenthaler, Gruyere, Appenzeller cheeses, bacon, ham, fried eggs, etc.

Re: Tuesday Dinner, June 8th?? - Gourmet_Mom - 06-08-2010

Now THAT is a dangerous post! I may have to play with that for a brunch this summer....MMMMMMMM!

Re: Tuesday Dinner, June 8th?? - farnfam - 06-08-2010

Here's what I used Ang,