What's for Dinner Tonight?

[obbie]

we are learning heaps from BZB.

tonight corned silverside, veges, ect

[gertbysea]

Yes, Cookie, stingrays are fish. The parts that are used for cooking are the wings and the cheek. The flesh is not as delicate as most fish, and yet it's not tough like chicken or beef. It is delicious when paired with chilli.

Thanks CC

If you have ever eaten skate then it may have been stingray,

Gert

[BeezeeBee]

You're probably right, Gert. I would not be able to tell the difference. The fish is already cut up when I buy from the fishmonger

In Malaysia, it's called ikan pari (Malay language) or stingray. The stingray there has a softer texture. The ones I've bought in Perth are tougher. Still as yummy

[JulieO]

Today I made a recipe from the Anna Gare book 'Eat in' which is called "Semolina Gnocchi with Blue Castello & Spinach Sauce".  From the taste test I had and from everyone's reactions, it was very good. 

Must admit I've never eaten or used blue cheese in a sauce before so I was a little apprehensive, but it was so, so nice. 

I cut back a little by using light & creamy evaporative milk in place of the 300ml cream with no consequence to flavour.

Looking forward to trying more of her recipes. 

[Katiej]

Looks beautiful Julie and BZB.

[Itsnotartitsdinner]

Yum!

[judydawn]

Great looking dish Julie, was the blue cheese obvious?

[cookie1]

An enormous THANK YOU for making this JulieO. I had it on my menu plan some time ago and for some reason never made it. I won't let anyone open the cheese as if we open it piggy me will eat it all. I love Castello cheese.

[*suzanne*]

delicious ladies, my dinners never look that pretty )
pizza tonight nice and easy on a gorgeous hot autumn day

[BeezeeBee]

Gorgeous meal, Julie

[JulieO]

Great looking dish Julie, was the blue cheese obvious?

Not at all Judy, it just has a lovely flavour .  Couldn't see any evidence of it either  

Cookie, def give it a try I'm sure you'll like it. I only used parmesan too instead of the pecorino as that is what I had in.  Also if you aren't fussy I'd just cut the gnocchi into squares instead of using a  round cutter then having to re roll and then cutting the left overs. (That's what I'll do next time).

Thanks Katie, suzanne, Bee and INAID  

[Wonder]

That looks great Julie, I don't like eating blue cheese but think it's lovely in a sauce.

[Cornish Cream]

I'm loving the photos of your delicious food Julie This looks so good.

[Katj]

Julie, I've thought about buying that Anna Gare book, and your impressive photo of your dish has made me want it more, well done!

Tonight we had grilled chicken and a Thermie sauerkraut salad on a bed of baby spinach. Only thing I managed on another hot Perth  day.

[Wonder]

JulieO, I found the recipe online and we have some blue cheese to use up so thought I might try this. Did you cook the gnocchi in the TMX?