Pat Posted January 17, 2011 Share Posted January 17, 2011 Romaine with grape tomatoes, cucumbers, avocado, and garlic bread croutons; vinaigrette Cubed leftover pork loin chops soaked in sake, hoisin sauce, soy sauce, commercial BBQ sauce, honey, and Sriracha. Reheated on the stove with pineapple chunks and dry roasted peanuts and served over white rice. Pearl barley with herb-roasted tomatoes Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 17, 2011 Share Posted January 17, 2011 Broiled salmon Leftover soy/mirin/ginger simmered acorn squash Leftover spinach/black sesame rice Link to comment Share on other sites More sharing options...
monavano Posted January 17, 2011 Share Posted January 17, 2011 Kirkland spiral ham Oven-roasted brussel sprouts with lemon dill sauce. Keller's Ad Hoc creamed corn with lime WS La Brea Cornbread Stuffing-what crap. I bought a box 50% off, after the holidays. I opened it and saw a bag of croutons. Nothing else. Tasteless and a waste of $ even at half price! Chocolate and nut-covered apples that we got as gifts for Christmas. Link to comment Share on other sites More sharing options...
weezy Posted January 17, 2011 Share Posted January 17, 2011 Bought some pizza dough and still had a massive crust fail. Tasty ugly heap of food. After many, many failed attempts, I will leave pizza to the pros from now on. Link to comment Share on other sites More sharing options...
monavano Posted January 17, 2011 Share Posted January 17, 2011 Bought some pizza dough and still had a massive crust fail. Tasty ugly heap of food. After many, many failed attempts, I will leave pizza to the pros from now on. Don't give up weezy! Where did you buy it? How did you prepare it? How did you bake it? Pizza stone? Temp? I think if you work through what went wrong, you can come out the other end making your own spectacular pizzas. It's easy, really! My "go to" dough recipe takes under 2 hours to make, proof, second proof and be ready to use. Also, leftover dough freezes well and defrosts easily. When you make it right once, and you will, you won't need to buy dough or order in, unless you want to, of course. Link to comment Share on other sites More sharing options...
DanCole42 Posted January 17, 2011 Share Posted January 17, 2011 Roasted confit of pork loin w/ red wine mustard sauce Haricots verts Link to comment Share on other sites More sharing options...
zoramargolis Posted January 17, 2011 Share Posted January 17, 2011 WS La Brea Cornbread Stuffing-what crap. La Brea Bakery products are NOTHING like the breads that earned the brand's reputation, and allowed Nancy Silverton to sell the name to a large corporation for a gazillion bucks. In La Brea Bakery's heyday, I lived a couple of miles away, on La Brea Blvd., and I used to go there regularly to buy bread and desserts. It was fabulous stuff. Nancy S. has gone on to other things: Pizzeria Mozza and Osteria Mozza in L.A. and a house in Tuscany. And La Brea Bakery has become a frozen shadow of its former glory, to be baked off and passed off as artisan bread in supermarkets everywhere. dinner last night: minestrone Breads Unltd. rye with Vermont Creamery cultured butter (man, that stuff is good!) HD vanilla ice cream with homemade chocolate sauce 2009 Cono Sur Vision single vyd. pinot noir (not bad at all) Link to comment Share on other sites More sharing options...
weezy Posted January 17, 2011 Share Posted January 17, 2011 Don't give up weezy! Where did you buy it? How did you prepare it? How did you bake it? Pizza stone? Temp? I think if you work through what went wrong, you can come out the other end making your own spectacular pizzas. It's easy, really! My "go to" dough recipe takes under 2 hours to make, proof, second proof and be ready to use. Also, leftover dough freezes well and defrosts easily. When you make it right once, and you will, you won't need to buy dough or order in, unless you want to, of course. Pizza stone (bottom rack) and cast iron skillet (top rack) in the oven, preheated for +1 hour at the highest temp it goes (495). Got the dough at Giant in the deli section, turned it out in a light oiled bowl and let it rise for an hour, punched down & turned, let it relax and then tried to stretch it out. Finally got it on my peel in something approximately a roundish shape and wiggled it to make sure it would slide, put the toppings on quickly, tried to put it in the oven and it started sticking and getting misshapen. Got it loose and on the (cornmeal-tossed) stone and baked until done, and it stuck to the stone and finally had it chisel it off with a big metal spatula. Like I said, it was tasty, but it sure was an ugly mess. Link to comment Share on other sites More sharing options...
monavano Posted January 17, 2011 Share Posted January 17, 2011 Pizza stone (bottom rack) and cast iron skillet (top rack) in the oven, preheated for +1 hour at the highest temp it goes (495). Got the dough at Giant in the deli section, turned it out in a light oiled bowl and let it rise for an hour, punched down & turned, let it relax and then tried to stretch it out. Finally got it on my peel in something approximately a roundish shape and wiggled it to make sure it would slide, put the toppings on quickly, tried to put it in the oven and it started sticking and getting misshapen. Got it loose and on the (cornmeal-tossed) stone and baked until done, and it stuck to the stone and finally had it chisel it off with a big metal spatula. Like I said, it was tasty, but it sure was an ugly mess. Did you put the cornmeal on the peel or stone? Copious amounts of cornmeal should go onto your stone peel(if you didn't do that).Sounds like everything is A-OK, except for the sticking. So, it could be the dough. I use Tyler Florence's recipe and love it. Never a dud, never. Now, my oven goes to 550, and I get decent results. Better than that, we put our stone in the grill and blast it to over 600. That's when your really start cooking! eta: did the dough instruct you to give it an oiled second rise? I wonder if that made it sticky.... Link to comment Share on other sites More sharing options...
lperry Posted January 18, 2011 Share Posted January 18, 2011 ^ I like parchment. No sticking, no worries. Tonight, chard, mushroom, onion, chêvre, and raw milk blue cheese tart/quiche in a pastry made with half white-whole-wheat flour Levain bread from Firehook, reheated to crispy Spiced pears Bring on Spring! Really. Any time now is fine with me. Link to comment Share on other sites More sharing options...
Pat Posted January 18, 2011 Share Posted January 18, 2011 Bring on Spring! Really. Any time now is fine with me. I made a similar comment to my husband yesterday. He told me he'd put the request in and I'd see results in about 6 to 8 weeks . Tonight was smoked salmon quesadillas leftover boursin-stuffed chicken breasts over fettuccine florentine with butter sauce and herbed roasted grape tomatoes I lost the recipe for the quesadillas after the first time I made them (and loved them). They have both cream cheese and shredded cheddar; that much I remember. I added some chopped scallions to the filling and tossed some of the dark green tops over the quesadillas, along with sliced avocado. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 18, 2011 Share Posted January 18, 2011 Bring on Spring! Really. Any time now is fine with me. NOOOOOOooo ! Week after week after week of asparagus?! Just bought my first bag of cara-cara oranges tonight and have yet to find a decent tarocco. Meyer lemons. Could do without another clementine for about a decade, but I loves me some citrus! Plan to thaw the spareribs I bought this past summer and finally get around to a slow roast some time this week since it was too, too hot to do much grilling this past March through September with the exception of maybe 23 days tops. Only then can I justify the purchase of a nice big pork shoulder to treat Diane Kennedy style--in the oven with oranges!!!! Then there's the bag of navy beans for a once-every-so-often pot of Boston baked. I love kale! Winter squash! Braises! Baked apples! SOUP!!!! Link to comment Share on other sites More sharing options...
goldenticket Posted January 18, 2011 Share Posted January 18, 2011 Cocotte eggs with creamed mushrooms. I watched Jacques Pépin make this dish a couple of nights ago, and tried it. Delicious, simple, and quick to prepare. Toasted sourdough for the eggs. Roasted asparagus. Thanks for posting this link. I am a shameless copycat and had a nearly identical meal for dinner tonight. It is really easy and quite delicious (even with a not-quite-successful substitution of Greek yogurt for the heavy cream...desperate times... ) And I even got to use my Le Creuset mini-cocottes! Link to comment Share on other sites More sharing options...
zoramargolis Posted January 18, 2011 Share Posted January 18, 2011 Great vegetarian recipe alert! I was surfing around, looking for recipes for hushpuppies, to go with the fried flounder filets I had planned, and happened upon this recipe for mujaddara with spiced yogurt. Aside from the fact that the onions took a good half-hour to caramelize, it was a breeze, since I had one of those refrigerated packs of cooked French lentils from Trader Joe's to use. The spiced yogurt is amazing--luckily I also had a bunch of mint on hand. I used basmati instead of jasmine, and left out the butter--the olive oil I used to caramelize the onions was enough. Delicious! Link to comment Share on other sites More sharing options...
lperry Posted January 18, 2011 Share Posted January 18, 2011 NOOOOOOooo ! Week after week after week of asparagus?! Just bought my first bag of cara-cara oranges tonight and have yet to find a decent tarocco. Meyer lemons. Could do without another clementine for about a decade, but I loves me some citrus! Plan to thaw the spareribs I bought this past summer and finally get around to a slow roast some time this week since it was too, too hot to do much grilling this past March through September with the exception of maybe 23 days tops. Only then can I justify the purchase of a nice big pork shoulder to treat Diane Kennedy style--in the oven with oranges!!!! Then there's the bag of navy beans for a once-every-so-often pot of Boston baked. I love kale! Winter squash! Braises! Baked apples! SOUP!!!! You can do all those things in spring and summer with non-local produce. To make things even more appealing to you, I give you permission to pull a Nixon and turn up the A/C while the rest of us bask in the balmy weather. Thanks for posting this link. I am a shameless copycat and had a nearly identical meal for dinner tonight. It is really easy and quite delicious (even with a not-quite-successful substitution of Greek yogurt for the heavy cream...desperate times... ) And I even got to use my Le Creuset mini-cocottes! I have cocotte envy! I used my porcelain ramekins, then nervously listened to them clanging about in the pan. And happy to be of service. I frequently get inspiration from other people's postings, and encourage more people to please post. Most people wait until they make something spectacular, but it seems that that many of us are cooking simple meals, and I, for one, would love to have more ideas! Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 19, 2011 Share Posted January 19, 2011 Tofu dengaku -- broiled tofu with white miso/sesame topping More leftover ginger/soy-simmered acorn squash Steamed rice Lettuce salad with soy sauce/rice vinegar/ginger juice/vermouth (I'm out of sake and mirin) dressing Link to comment Share on other sites More sharing options...
Heather Posted January 19, 2011 Share Posted January 19, 2011 Prosaic, but both kids had big second helpings of everything: Kielbasa barbecue beans pan-roasted corn (frozen) rye bread & butter milk Link to comment Share on other sites More sharing options...
Pat Posted January 19, 2011 Share Posted January 19, 2011 Guacamole and tortilla chips Romaine salad with cucumber, bacon, and parsley; creamy poppyseed dressing Mushroom frittata (cremini, shiitake, and chanterelle) with roasted grape tomatoes, bacon, boursin, and parsley Leftover baked ziti Link to comment Share on other sites More sharing options...
LauraB Posted January 19, 2011 Share Posted January 19, 2011 I frequently get inspiration from other people's postings, and encourage more people to please post. Most people wait until they make something spectacular, but it seems that that many of us are cooking simple meals, and I, for one, would love to have more ideas! Here you go: tonight's simple dinner Vegetable stir-fry: Carrots, broccoli, cauliflower, onions, stir-fried in grapeseed oil with arame and mirin; sauced with mixture of kuzu, white miso, agave nectar, grated fresh ginger; served over brown basmati rice, topped with toasted sesame seeds I've been cooking mostly very simple, one pot, vegan meals lately, trying to recover from the holiday gluttony. Link to comment Share on other sites More sharing options...
Anna Blume Posted January 19, 2011 Share Posted January 19, 2011 You can do all those things in spring and summer with non-local produce. To make things even more appealing to you, I give you permission to pull a Nixon and turn up the A/C while the rest of us bask in the balmy weather. I could do without freezing rain, wind gusts and the like, but there is something about looking out the window at bare tree limbs and frost, then dipping a spoon into a bowl of soup. So many wonderful things to eat are too heavy in warm weather but perfect now. *********** Eggplant Parmesan Cannellini on side, drizzled w olive oil Salad of frisée, cara-cara orange, and tiny dice of raw beets Other half of orange for dessert Eggplants out of season, from Safeway and California, I am guessing. Onions from Giant. Can of midwestern tomatoes from Snider's. Basil, salt, orange, olive oil, mustard & vinegar from Trader Joe's. Beans from Best Way. Parmesan from Whole Foods. Carrot, mozzarella, tiny beets and frisée only purchases from farmers market. Carrots were in storage. Beets in tunnels. Curly endive in greenhouse since it has to be made to be in-season. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 19, 2011 Share Posted January 19, 2011 iceberg and tomato salad with meyer lemon vinaigrette meat loaf made with eco-friendly ground veal and ground pork baked russet potatoes with creme fraiche and snipped chives HD vanilla with homemade chocolate sauce 2006 Flavium crianza Link to comment Share on other sites More sharing options...
LauraB Posted January 20, 2011 Share Posted January 20, 2011 Salad of mixed greens with roasted vegetables (beets, turnips and butternut squash) and artichoke hearts, tarragon vinaigrette French Onion Soup made with homemade beef and veal stocks, white wine, brandy, sherry, topped with parmigiano reggiano Parmesan Croutons: baguette slices brushed with EVOO, salt and pepper and topped with parmigiano reggiano, baked Link to comment Share on other sites More sharing options...
Pat Posted January 20, 2011 Share Posted January 20, 2011 Guacamole and tortilla chips Romaine salad with cucumber, bacon, and artichoke; vinaigrette Prosciutto and pecorino on buttered prune bread Leftover baked ziti Link to comment Share on other sites More sharing options...
Anna Blume Posted January 20, 2011 Share Posted January 20, 2011 Mdt's spare ribs Buttermilk smashed potatoes Collards Dogfish Head India Pale Ale Cara-cara orange Pistachios Link to comment Share on other sites More sharing options...
DanCole42 Posted January 20, 2011 Share Posted January 20, 2011 Let's make a sandwich! Homemade whole wheat sourdough made from local grains Confit porn loin cold cuts made from Steve Baker pork Lettuce, tomato, onion Whole grain mustard Worcestershire sauce Melted swiss cheese Link to comment Share on other sites More sharing options...
leleboo Posted January 20, 2011 Share Posted January 20, 2011 Let's make a sandwich! {...} Confit porn loin cold cuts made from Steve Baker pork I really didn't want to know that much about what you and your wife get up to at dinner. Link to comment Share on other sites More sharing options...
DanCole42 Posted January 20, 2011 Share Posted January 20, 2011 I really didn't want to know that much about what you and your wife get up to at dinner. I stand by what I said. It's really good pork. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 21, 2011 Share Posted January 21, 2011 charcoal-grilled spatchcocked W.F. chicken, marinated for 24 hours in garlic, lemon, thyme, salt and pepper charcoal roasted broccolini fregola pasta cooked pilaf-style TJ's chocolate-sugar&sea salt-covered almonds 2008 Henry Fessy Regnie cru beaujolais Link to comment Share on other sites More sharing options...
Pat Posted January 21, 2011 Share Posted January 21, 2011 Italian Bread with soy spread Red leaf lettuce salad with yellow and red mini-bell pepper slices, cucumber, alfonso olives, feta, avocado, parsley, and dill; vinaigrette Leftover chicken stuffed with boursin over fettuccine florentine Leftover barley with herb-roasted grape tomatoes Link to comment Share on other sites More sharing options...
weezy Posted January 21, 2011 Share Posted January 21, 2011 pork chop with Mirtillo sauce steamed broccoli with butter supremed orange Link to comment Share on other sites More sharing options...
lperry Posted January 21, 2011 Share Posted January 21, 2011 Bean and green soup. A pack of mixed beans. mirepoix, stock, and a bunch of mystery Asian mustard-type greens that were the best looking ones at the store. Levain bread from Whole Paycheck. Link to comment Share on other sites More sharing options...
monavano Posted January 21, 2011 Share Posted January 21, 2011 pastitsio Link to comment Share on other sites More sharing options...
DanCole42 Posted January 21, 2011 Share Posted January 21, 2011 pastitsio Why do I come onto this thread when I'm already hungry? Link to comment Share on other sites More sharing options...
Rovers2000 Posted January 21, 2011 Share Posted January 21, 2011 pastitsio What recipe did you use for this (as I salivate on my keyboard)...I have some greek friends who love pastitsio and would love to upstage them Link to comment Share on other sites More sharing options...
monavano Posted January 21, 2011 Share Posted January 21, 2011 What recipe did you use for this (as I salivate on my keyboard)...I have some greek friends who love pastitsio and would love to upstage them It's from Saveur- The Greek Issue. This is the second time I made it. I used penne pasta because it's what I had on hand. And, I (frankly) paid more attention to the recipe while making it and did a step that I did not do the first time- coat the pasta with foamy egg whites and cheese. I think it helped to keep the bechamel on top- making the top layer more distinct than the first time I made the pastitsio. The recipe calls for 3 separated eggs. The yolks go into the bechamel sauce and make it...sublime. The whites get whipped a bit and grated Parmesan cheese is added. The par-cooked pasta is then tossed in, prior to assembling the dish before baking. I also like using Stachowski's merguez in place of chorizo. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 22, 2011 Share Posted January 22, 2011 osso buco with meyer lemon gremolata fregola and lentils green beans B&J's coffee heath bar crunch sundaes 2007 Nipozzano chianti Link to comment Share on other sites More sharing options...
hillvalley Posted January 22, 2011 Share Posted January 22, 2011 Waitman's bean stew with poached quail eggs. Didn't have any herbs around so I added some lemon zest that worked perfectly. Link to comment Share on other sites More sharing options...
Heather Posted January 23, 2011 Share Posted January 23, 2011 Baked garnet yams with butter & maple syrup Ordered-in Pad Thai & green papaya salad sugar cookies & hot tea Link to comment Share on other sites More sharing options...
LauraB Posted January 23, 2011 Share Posted January 23, 2011 Chicken breasts braised with Moroccan spices, green olives and Meyer lemons Pearled couscous Rainbow chard sauteed with garlic Link to comment Share on other sites More sharing options...
Pat Posted January 23, 2011 Share Posted January 23, 2011 Last night: Red leaf lettuce salad with yellow and red mini-bell pepper, cucumber, alfonso olives, feta, avocado, parsley, and dill; vinaigrette Leftover mushroom frittata Swedish meatballs over mashed potatoes with dill Tonight: Sausage and Smoked Slaw Pizzettes The pizzettes were an attempt to recreate something from Diners, Drive-ins, and Dives. The slaw came out great. I don't have any hickory chips for smoking, so I added some liquid smoke to the dressing, just enough to give a hint of smokiness. I didn't get the dough thin enough, so these were like open-faced calzones, should such a thing be possible . It all tasted good. There's lot of slaw and caramelized red onions left over. Link to comment Share on other sites More sharing options...
bettyjoan Posted January 23, 2011 Share Posted January 23, 2011 Chicken chili verde, using a Williams-Sonoma chili starter - much spicier than I anticipated, but good. Crusty French bread Hopslam!!! Trying to exercise portion control, in an effort to make two six-packs last. Link to comment Share on other sites More sharing options...
DrXmus Posted January 23, 2011 Share Posted January 23, 2011 For our kitties: Wheat grass smoothie with a hint of catnip and a drizzle of fish oil This is what they thought of their gourmet masterpiece The humans had chicken steak subs made with pressed, chopped, formed strips (think Steak-ums). We enjoyed our dinner much better than the cats did. Link to comment Share on other sites More sharing options...
bettyjoan Posted January 24, 2011 Share Posted January 24, 2011 Farfalle with golden beets, beet greens, and pine nuts Cupcake sauv blanc (nice for the price) Link to comment Share on other sites More sharing options...
LauraB Posted January 24, 2011 Share Posted January 24, 2011 Asian-style sweet and sour baby back ribs Cucumber salad with serrano chile and roasted peanuts Stir-fried baby bok choy with ginger Pan-fried scallion-chive bread Link to comment Share on other sites More sharing options...
Pat Posted January 24, 2011 Share Posted January 24, 2011 Red leaf lettuce salad with bacon, cucumber, and mini-bell peppers; creamy poppyseed dressing Feta Tart Braised leeks I believe the feta tart was from the same issue of Saveur as the pastitsio recipe Monavano recently made. It was different from what I expected it to be--more like a huge crepe than a tart. In the end, it tasted pretty good, though. Link to comment Share on other sites More sharing options...
Tweaked Posted January 24, 2011 Share Posted January 24, 2011 Scotch Eggs Cornish Pasty (New World Style) Link to comment Share on other sites More sharing options...
bettyjoan Posted January 25, 2011 Share Posted January 25, 2011 Courtesy of Chef Anne Burrell... Olive-oil poached salmon Warm farro and cranberry bean salad Butternut squash mostarda And, wouldn't you know...HOPSLAM! Link to comment Share on other sites More sharing options...
LauraB Posted January 25, 2011 Share Posted January 25, 2011 Sweet potato and pinto bean chili with fire-roasted tomatoes and cilantro Mixed greens with lemon vinaigrette Link to comment Share on other sites More sharing options...
zoramargolis Posted January 25, 2011 Share Posted January 25, 2011 J was actually enthusiastic about participating in "meatless monday." crispy kale chips iceberg salad with ranch dressing and pretzel baguette toasts white bean, fennel and kale soup smashed small yukon gold potatoes, roasted with thyme and served with chives and dill ciao bella pistachio gelato Dale's pale ale Link to comment Share on other sites More sharing options...
monavano Posted January 26, 2011 Share Posted January 26, 2011 Roasted bone-in pork, smeared with Dijon mustard and crusted with a paste of bread crumbs, rosemary, garlic and evoo. This was half of a rack bought at Costco (so, 4 ribs tonight) and was so tender and juicy, despite shooting past my desired temp. Served over mashed potatoes and white yam with boursin cheese, and rapini. Rugelach- raspberry/chocolate and apricot. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now