What's For Dinner?

Last night I had steamer clans. I steamed them in a basket over white wine, water, sliced onion, and n'duja. They were the tastiest, sweetest steamers I have ever had.
I strained out the clammy broth and put it in the freezer. It's going to make a tasty base for a clam or seafood chowder!
 
Tonight we are having what has become out Traditional New Year's Eve Dinner (trademark):
Roasted chestnuts wrapped with Italian soppressatta, toasted baguette slices with a selection of cheeses (aged cheddar, chevre, bleu) with fig and balsamic vinegar jam and kumquat chutney, sliced apples, pears, and clementines. Either a red or a white to drink, since we didn't bother buying a bottle of Prosecco.
 
New Indian restaurant opened up nearby a few months ago. My wife surprised me with take away for dinner tonight: shahi chicken, palak paneer, basmati rice, naan, and raita. Rather expensive at first blush, but having made Indian dishes before, I know what it entails to make them. Probably worth the price (if the aromas are any indication). I'll find out!
 
Nickyboy said:
New Indian restaurant opened up nearby a few months ago. My wife surprised me with take away for dinner tonight: shahi chicken, palak paneer, basmati rice, naan, and raita. Rather expensive at first blush, but having made Indian dishes before, I know what it entails to make them. Probably worth the price (if the aromas are any indication). I'll find out!
Click to expand...

I have never cared for Indian (or Jamaican) food as I greatly dislike curry.
 
Unsomnambulist said:
I have never cared for Indian (or Jamaican) food as I greatly dislike curry.
Click to expand...
It can be an overpowering flavor, I'll grant you that. But there are many versions of curry, too. Maybe one day you will find one that you like. None of our dishes from last night had curry powder in them. It was all tasty, but I don't think worth the price after all. When we lived in Providence there was an Indian place around the corner that did both of these dishes much better and for far less.
 
Cuban black bean soup with all the garnishes. Looking forward to this. Made it in the pressure cooker today and it looks and smells great. My father wasn't much of a cook, but he was a masterful bread and soup maker. The last time I had Cuban black bean soup was probably a bowl of his. That means I haven't had Cuban black bean soup in waaaaay too long.
 
Got out "Big Blue" (our largest Creuset pot) to make a monster, mixed meat spaghetti sauce: beef and pork meatballs, pork chop, and hot Italian sausage simmered with herbs and hot pepper flakes with 2017 vintage tomato sauce from our garden. My wife wants my "famous" garlic bread with it and she will make me some braised spinach to go as a side.
Hopefully it will be ready in 4 hours!
 
Tonight we are putting our new dishes to work with:

-cheeses (Cotswold, Ossau Iraty and St. Albray)

-heirloom tomato salad

-wild mushroom soup

-four cheese ravioli

-roasted chicken ala Barefoot Contessa

-homemade Parker House rolls

-Bourbon butterscotch pudding

Served with Veuve Ambal Cremant de Bourgogne Rose and Martin Codax Albariño.
 
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