V.H. Posted October 10, 2008 Share Posted October 10, 2008 Puffy baked apple pancakes lots of cinnamon and some fresh whipped cream Pan fried sausages later that night, homemade baked char siu bao using some really terrific Cibola Farms pork shoulder Link to comment Share on other sites More sharing options...
zoramargolis Posted October 10, 2008 Share Posted October 10, 2008 Last night: Eggplant casserole with three cheeses I made marinara sauce with the remainder of the Toigo tomato seconds. Roasted the last of the red pepper seconds (noticing a theme here?) Salted and broiled an eggplant second. I made ricotta with some first quality whole milk from the Dupont market, and layered it with the eggplant, peppers, marinara sauce, and some mozzarella di bufala and Reggiano parmesan. Out of the oven, it was garnished with the last of last week's basil. Garlic toast 2003 Corte Majoli Valpolicella Ripasso Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 13, 2008 Share Posted October 13, 2008 Hanbaagu* spaghetti: meat patty cooked in a tomatoey gravy, then served over spaghetti. Cajun Kamikazes *Not to be confused with hanbaagaa, the sandwich. Link to comment Share on other sites More sharing options...
monavano Posted October 13, 2008 Share Posted October 13, 2008 I've been doing a bit of "cooking therapy" this weekend. I made a chili with lots of vegetables, including mushrooms, zucchini, bell peppers and tomatoes. A fantastic loaf of challah bread turned into a decadent bread pudding. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 13, 2008 Share Posted October 13, 2008 decadent bread pudding.Again, I feel compelled to ask about international delivery options. That looks fantastic, monavano.Last night's dinner: Satoimo to ebi no agedango: deep-fried shrimp and taro root dumplings Hourenso no ohitashi: parcooked spinach, steeped in a dashi/soy sauce stock and served with katsuobushi (dried bonito flakes) Steamed rice Miso soup with cotton tofu and fresh wakame seaweed Rice-bran cucumber pickles Link to comment Share on other sites More sharing options...
zoramargolis Posted October 14, 2008 Share Posted October 14, 2008 Last night: Baby romaine and heirloom tomato salad with blue cheese dressing Applewood-smoke grilled, herb-brined pork chops South Carolina mustard bbq sauce Fresh lima beans with ham hock Cheese grits Spiced wine-poached seckel pears 2006 Rosenblum Paso Robles zinfandel Link to comment Share on other sites More sharing options...
V.H. Posted October 14, 2008 Share Posted October 14, 2008 Grilled Cibola buffalo flank steak with rosemary and garlic, broccoli sauteed with butter and fleur de sel, mac and cheese For dessert, used up various brown bananas and made banana muffins with a generous fistful of Valrhona 61% disks thrown into the batter Link to comment Share on other sites More sharing options...
DanCole42 Posted October 15, 2008 Share Posted October 15, 2008 Over the past week or so... Pan seared scallops with smoky tomato lime mayo Spicy couscous Greasy burgers with smoked cheddar on butter toasted buns with shaved red onions and special sauce Salt crusted fingerling potato "fries" with butter and sour cream Banana smoothie Herb crusted tilapia Mushrooms florentine Lots of pumpkin ale A perfect omelet with butter and truffle salt - creamily runny in the middle and folded beautifully Roasted bacon Biscuits with apple, onion, and sage (guess how good these made my kitchen smell!) ... Grease, cheese, mayo, butter, salt crust, sour cream, eggs, bacon...? I think the healthiest thing I've eaten in the past week has been the pumpkin ale. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 17, 2008 Share Posted October 17, 2008 Tonight: Mediterranean mezze for a table-ful of mostly vegetarian college students Oven-baked ratatouille Baba ghanouj made with charcoal roasted eggplant Hummous Marinated fresh borlotti beans Feta cheese with zaatar Chile-marinated olives Sliced tomatoes with mozzarella di bufala and basil Spiced carrot puree with dukkah Cucumbers in Total yogurt Flat bread toasted with olive oil and zaatar Just for us: Merguez (lamb) meatballs with minted yogurt Italian plum crisp with vanilla creme fraiche 2007 Cono Sur Viognier Otter Creek Oktoberfest Link to comment Share on other sites More sharing options...
aaronsinger Posted October 17, 2008 Share Posted October 17, 2008 Last night: Smoothie with banana, strawberry, mango, orange juice, a little coconut sorbet, and a little chocolate sorbet. YUM! Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 17, 2008 Share Posted October 17, 2008 Japanese-style mabo doufu (spicy tofu) Steamed rice Homemade cucumber and carrot pickles Link to comment Share on other sites More sharing options...
zoramargolis Posted October 18, 2008 Share Posted October 18, 2008 Oven-baked cauliflower in cheese sauce Haricots verts with lemon Mixed green salad with lemon vinaigrette Apple tart with streusel topping B&J's vanilla ice cream Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 19, 2008 Share Posted October 19, 2008 Beef tataki Satoimo no tsuya ni -- taro root simmered in a dashi, soy sauce, mirin, sugar, and sake stock. It's supposed to be served with slivered yuzu peel, but I used sudachi peel. Ichijiku no gomadare sarada -- fig and watercress salad with white sesame/miso/vinegar/soy sauce dressing Miso soup with wakame seaweed and cotton tofu Homemade carrot and cucumber pickles Steamed rice Link to comment Share on other sites More sharing options...
porcupine Posted October 21, 2008 Share Posted October 21, 2008 Vegetable soup (fennel broth based) with the last of the garden tomatoes. Fried green tomatoes pain de campagne and Robusto cheese cocktail of apple brandy, ginger liqueur, lemon juice, simple syrup, whiskey barrel bitters I don't believe I've ever had fried green tomatoes. I dipped the slices in egg/milk, then cornmeal/flour/pepper, then fried them, then sprinkled with coarse salt. Some of the picked-green tomatoes had started to ripen just a bit; these tasted insipid and were mealy textured. "Big deal", I thought, "just another way for frugal people to use less-than-stellar produce." Then I fried slices of very firm and still utterly green tomato, and what a difference - tart and tangy and delicious piping hot right out of the skillet. Makes me wish I hadn't gotten rid of the tomato plants so soon. Link to comment Share on other sites More sharing options...
Anna Blume Posted October 22, 2008 Share Posted October 22, 2008 I don't believe I've ever had fried green tomatoes.Isn't it wonderful to make something that so many people take for granted that you've never had before? I tried my first fried green tomato a couple of years ago when I made a point of picking up a couple unripe tomatoes at the market to see what the fuss was all about. * * * Lamb tagine w okra and quince Paula Wolfert recommends eating this w a good dense bread instead of couscous or rice, so I thawed a thick slice of onion rye. Cracked a fresh walnut and ate a Seckel pear for dessert. Link to comment Share on other sites More sharing options...
DanCole42 Posted October 23, 2008 Share Posted October 23, 2008 It was my wife's birthday, so all her favorite foods: PERFECT mashed potatoes. This was my first time with a food mill. Amazing. Great texture, and no peeling required!!! PERFECT chicken parmesan. Used prosecco as the leavening in the batter and my awesome smoky tomato sauce. PERFECT chocolate lava cake with vanilla foam. Seriously delicious in all its triteness. Note the congealed cheese on the bottom of the pan. Icky goodness. Link to comment Share on other sites More sharing options...
monavano Posted October 23, 2008 Share Posted October 23, 2008 Vegetable soup (fennel broth based) with the last of the garden tomatoes.Fried green tomatoes pain de campagne and Robusto cheese cocktail of apple brandy, ginger liqueur, lemon juice, simple syrup, whiskey barrel bitters I don't believe I've ever had fried green tomatoes. I dipped the slices in egg/milk, then cornmeal/flour/pepper, then fried them, then sprinkled with coarse salt. Some of the picked-green tomatoes had started to ripen just a bit; these tasted insipid and were mealy textured. "Big deal", I thought, "just another way for frugal people to use less-than-stellar produce." Then I fried slices of very firm and still utterly green tomato, and what a difference - tart and tangy and delicious piping hot right out of the skillet. Makes me wish I hadn't gotten rid of the tomato plants so soon. I found it best to use the firmest green tomatoes you can find, and slice them thick so that they maintain a nice, meaty texture. Can you eleborate on your fennel and tomato soup? I made a similar soup last year, but found that I lost the fennel taste somewhere. Link to comment Share on other sites More sharing options...
porcupine Posted October 23, 2008 Share Posted October 23, 2008 I found it best to use the firmest green tomatoes you can find, and slice them thick so that they maintain a nice, meaty texture. Can you eleborate on your fennel and tomato soup? I made a similar soup last year, but found that I lost the fennel taste somewhere. My basic quick soup is recipe is: defrost a jar of whatever is in the freezer (chicken stock, beef broth made from seconds, beef stock - whatever). Cook in olive oil until soft thick sliced onion, sliced carrot, sliced celery; add the liquid; from there go in any direction, like adding fennel or mushrooms or cabbage or corn and peas or potatoes or white beans; season as appropriate (fresh herbs, sherry, vermouth, bitters, garlic). Sometimes I soak dried mushrooms in some water, wring them out, and add the water to the pot. That's especially good in winter. This time I had a big jar of fennel broth in the freezer, left over from a dinner party earlier this year. Not sure I remember how I made it, but probably I started with the veg stock recipe from Fields of Greens and added a lot of fennel. (That's a good recipe, by the way.) Knowing me, I bet I added a lot of mushrooms, too, for umami. Come to think of it, I was playing around with fennel in various forms trying to create something new, so I bet I had a lot of fennel scraps to put in the broth. This soup had just onion, carrots, celery, a bit of potato, and tomatoes, with the dried mushroom water and fennel broth, and thyme, parsley, and sherry. The fennel taste was noticeable but mild. Bet you could punch up the flavor with some fennel seed. I do that a lot - dried mushrooms with fresh, tomato paste with tomato. Doubling up/layering flavors seems to add some depth to a dish. Hope that helps. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 23, 2008 Share Posted October 23, 2008 Bet you could punch up the flavor with some fennel seed. I do that a lot - dried mushrooms with fresh, tomato paste with tomato. Doubling up/layering flavors seems to add some depth to a dish. To really punch up the fennel/anise flavor, in addition to fennel seed, add a shot of Pernod or some other anise-flavored liquor. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 24, 2008 Share Posted October 24, 2008 Kabocha, pork, shiitake and aburaage takikomi gohan. Link to comment Share on other sites More sharing options...
monavano Posted October 24, 2008 Share Posted October 24, 2008 Porcupine and Zora--thanks for your insight. I'm away right now, but am really looking forward to getting back into my kitchen and making these soups now that the brisk weather is here Link to comment Share on other sites More sharing options...
soapy Posted October 24, 2008 Share Posted October 24, 2008 Potato Leek Soup (Julia Child's recipe) and salad with red peppers and poppyseed dressing. Link to comment Share on other sites More sharing options...
Pat Posted October 26, 2008 Share Posted October 26, 2008 Pinto beans with salt pork and roasted hatch chiles White Rice Homemade corn tortillas Baked spinach and eggs The entire, lengthy story of the chiles: I was in NM near the end of the harvest. On my fourth day passing a chile vendor in a parking lot near my motel, finally someone was there. I bought a large bag of already roasted red hot chiles (which, to me, seemed dehydrated--rather than what I would consider roasted if I were doing it at home) and a bag of medium hot red chile powder. (I'd already bought a bag of medium hot green hatch chile powder elsewhere.) I wanted green chiles. I figured roasted either would produce the same as the red, which I didn't want, or something that required refrigeration/freezing. I still had 10 days until I'd be home. So...I bought half a bushel of raw hot hatch chiles. Mostly they were green, but some were red or red-green, and they got redder over time. They gave them to me in a big plastic bag, which I figured was going to be trouble. By the next day, I realized that I'd have some rotten peppers if I didn't work to prevent it, so I bought a corn husk covered laundry basket (walmart was out of bushel baskets for the season) and laid the peppers in that. I pulled the defective/rotting/broken ones out and kept them in the plastic until I figured out what to do. I carried the laundry basket in my car for a week, periodically culling bad chiles. Then I got to Fort Worth, where I was staying with a friend. I used her oven to roast the chiles. It took 6 hours to roast, stem, seed, package and freeze half a bushel of peppers . I chopped and roasted the defective ones and salvaged what I could of them. The "good" chiles yielded one gallon freezer ziplock (with 6-8 saran-wrapped packets inside) of red/red-green and one of green. The defective ones yielded about a tennis ball-sized lump of pieces in a sandwich bag. I froze these overnight and packed them in my coolers* in the morning. I added a couple of cold beverage cans from the fridge to keep the one pack cold and my friend offered up a sad box of ancient spinach to add an ice pack to the other one. Fortunately, the next two motel nights, my rooms had a mini-fridge. The mini-freezers were just big enough to fit the (fairly) flat gallon ziplocks and sad lump of defective chiles. I packed them in ice from motel ice machines for travel during the day. They made it home just fine and are now in my freezer. The tennis ball-sized lump of chiles went into last night's beans, and the improbable spinach baked up just fine with milk and cream cheese as a nest for eggs. *I was planning early in the trip to drive from Austin to west Texas with a friend who runs a small cafe in the middle of the oil fields. We planned to buy groceries to take back, so I brought a big cooler and two small ones. We packed the coolers with food from Central Market and bags of ice (they give the slivered stuff away free) and drove it back out to the grocery store wasteland of west Texas. Link to comment Share on other sites More sharing options...
Heather Posted October 26, 2008 Share Posted October 26, 2008 Pot roasted pig's head, from Fergus Henderson's Beyond Nose to Tail Lacinato kale Pan roasted fingerling potatoes Ice cream. Link to comment Share on other sites More sharing options...
Sthitch Posted October 26, 2008 Share Posted October 26, 2008 Pork Belly Confit with tea scented lentils and Seckel pear salad. The earthy flavor of the lentils and the sweetness of the pears really cuts through the fat. Bonus is that I now have 2 quarts of rendered lard from the pork belly. Link to comment Share on other sites More sharing options...
Pat Posted October 27, 2008 Share Posted October 27, 2008 Chicken andouille sausages Garlic bread Twice-baked potatoes with proscuitto and smoked cheddar Acorn squash with soy-maple-ginger glaze Link to comment Share on other sites More sharing options...
zoramargolis Posted October 27, 2008 Share Posted October 27, 2008 Arrived home at 6 tonight from Wilmington, NC after a week-long road trip to Asheville, Savannah, Pawley's Island, SC and Southport, NC. I put together a meal from a combination of what was in the fridge and farm stand purchases I'd gotten along the way: Fritatta with yellow and green zucchini, poblano chile, South Carolina tomato and Spanish sheepmilk cheese Baked fresh-dug SC sweet potatoes with NC farmstead butter Roasted cauliflower Otter Creek Oktoberfest Other goodies from the road: Green peanuts (to be brined and roasted) Roasted peanuts Boiled peanuts Deep-fried peanuts (the best! eat them shell and all) Country ham slices Bacon Corn Sourwood honey Maurice's BBQ Hot Pepper Sauce (I thought that Maurice's SC Mustard BBQ sauce was too sweet, although their 'que and hushpuppies were terrific. I prefer the SC mustard bbq sauce that I made from the recipe I got from Scott Johnston.) Stone ground white grits A really odd-looking yellow and green long-necked winter squash, varietal name unknown to the farm-stand owner. Link to comment Share on other sites More sharing options...
squidsdc Posted October 27, 2008 Share Posted October 27, 2008 Leftovers of a recipe that was in the Washington Post a few weeks ago for Subanik. Made and ate it last night with all chicken, since tenderloin is a bit pricey and we weren't sure how we'd like the recipe. The chicken was good, but I could see it needed another flavor. Tonite I added eggplant, and it was wonderful. Link to comment Share on other sites More sharing options...
giant shrimp Posted October 27, 2008 Share Posted October 27, 2008 farfalle with kasha and onions, from mark bittman's wednesday recipe. i'm a one-stop shopper, so when i couldn't find chicken fat in whole foods i decided to substitute olive oil for sauteeing the onions, an option he suggests, pointing out that it just won't be the same. i doubt it was. the dish was easy to make and okay while watching a tobe hooper movie (eaten alive?) about a lunatic running a decrepit bayou hotel that not too many characters (including a hooker) were able to check out of, with a big croc screaming feed me the whole time from the swamp that comes right up to the front porch. i don't want to give anything away, but an anti-hero who lost the bottom half of one of his legs to the almost mythic reptile (i know it's not a foreleg, because that would make him a horse), is eventually totally devoured, and the prosthesis floats to the top of the scummy water. the bottom line, i am willing to eat my groats, but without childhood memories to dredge up, i can think of lots of better ways to cook my bowties. Link to comment Share on other sites More sharing options...
Anna Blume Posted October 27, 2008 Share Posted October 27, 2008 i'm a one-stop shopper, so when i couldn't find chicken fat in whole foods...Not sure you can get schmaltz anywhere around these parts.Next time, consider picking up inexpensive thighs. Make sure there are carrots, onions and a celery stalk at home. Fry the thighs skin side down in a hot cast iron skillet for 5-10 minutes until you render enough fat. Meanwhile, put on a pot of water (or chicken broth), cut up the usual vegetables, throw in parsley if you've got it and/or a teaspoon of tomato paste if you'd like. Season w salt. Simmer the thighs as you prepare, eat and wash up after dinner. Got yourself a quick broth or stock for meals later in the week. Link to comment Share on other sites More sharing options...
giant shrimp Posted October 27, 2008 Share Posted October 27, 2008 Not sure you can get schmaltz anywhere around these parts.Next time, consider picking up inexpensive thighs. Make sure there are carrots, onions and a celery stalk at home. Fry the thighs skin side down in a hot cast iron skillet for 5-10 minutes until you render enough fat. Meanwhile, put on a pot of water (or chicken broth), cut up the usual vegetables, throw in parsley if you've got it and/or a teaspoon of tomato paste if you'd like. Season w salt. Simmer the thighs as you prepare, eat and wash up after dinner. Got yourself a quick broth or stock for meals later in the week. thanks for the information. I knew rendering the fat from chicken was an option, but i didn't want to bother with it. next time i really need chicken fat i will follow your advice. Link to comment Share on other sites More sharing options...
porcupine Posted October 27, 2008 Share Posted October 27, 2008 tea scented lentils Recipe? Link to comment Share on other sites More sharing options...
Sthitch Posted October 27, 2008 Share Posted October 27, 2008 Recipe? I don't really have a recipe, the only measuring was for the lentils (1 cup) and the liquid (about 1 1/2 cups chicken broth and 1/2 cup red wine). I brought the liquid to a boil, took it off the heat and dumped in about 3 tablespoons of loose leaf tea (for this I used orange pekoe – and if you want a smokey flavor lapsang souchong also works really well). I let that steep for about 10 minutes. While the tea was brewing in the broth, I softened a half a finely minced onion and a finely minced celery stalk in lard (hey I have two quarts of the stuff). Then added the lentils, and strained the broth into the legumes. I cooked it for about 40 minutes until the lentils were soft. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 27, 2008 Share Posted October 27, 2008 thanks for the information. I knew rendering the fat from chicken was an option, but i didn't want to bother with it. next time i really need chicken fat i will follow your advice. When you get a whole chicken, there is a walnut-sized lump of fat just inside the opening of the cavity that usually gets pulled out and discarded before cooking. Save up a few of them in the freezer, and then render them with some chicken skin and some onion, and you'll have schmaltz with gribines (cracklings) to make really traditional kasha mit varnishkes (buckwheat groats with bowties). Or schmaltz to slather on fresh rye with caraway seeds. That's real old country snacking. I grew up eating kasha (usually without bowties). If my mother didn't have any schmaltz in the house, she would brown the kasha in butter before adding chicken broth--not kosher, obviously, but tasty nonetheless. Unfortunately, I can't make it because my husband and daughter do not like the taste of kasha, and I don't love it enough to make it just for myself. Link to comment Share on other sites More sharing options...
Pat Posted October 29, 2008 Share Posted October 29, 2008 Pork tenderloin sandwiches (w/lettuce and tomato) on English muffins (Thomas') Cole Slaw (from Canales Deli@Eastern Market) Potato chips (Utz) Link to comment Share on other sites More sharing options...
DanCole42 Posted October 30, 2008 Share Posted October 30, 2008 Salt-crusted herbed tenderloin Swiss chard with pine nuts, quatre épices, and crème fraîche Now in my regular rotation. Link to comment Share on other sites More sharing options...
Pat Posted October 30, 2008 Share Posted October 30, 2008 Last night was the remainder of the pork tenderloin, which I had browned in chunks and then finished in the oven the same night I sliced off medallions to make sandwiches. The chunks of tenderloin were reheated with the leftover pinto beans, rice, and spinach from the other night. I also threw together a soup that was a cross between baked potato soup and French onion. Link to comment Share on other sites More sharing options...
DanCole42 Posted October 31, 2008 Share Posted October 31, 2008 Sweet potato ravioli with sage cream, brown butter and prosciutto With thanks to Thomas Keller. Link to comment Share on other sites More sharing options...
rkduggins Posted November 2, 2008 Share Posted November 2, 2008 Six-spiced short ribs with pan sauce Wild mushroom mac 'n' cheese Sauteed rainbow chard with red wine vinegar Link to comment Share on other sites More sharing options...
Pat Posted November 2, 2008 Share Posted November 2, 2008 Red leaf lettuce salad with tomato, cucumber, and blue cheese stuffed green olives Beef brisket Fresh lima beans (Eastern Shore) Link to comment Share on other sites More sharing options...
zoramargolis Posted November 3, 2008 Share Posted November 3, 2008 Last night: Braised beef brisket--which had spent 5 days in a cooked wine marinade and was out-of-this-world delicious Fricasseed chanterelles Scalloped Yukon Gold potatoes Brussels sprouts sauteed with garlic, golden raisins, pine nuts and lemon zest 2005 Joguet Chinon "Les Petites Roches" Link to comment Share on other sites More sharing options...
zoramargolis Posted November 4, 2008 Share Posted November 4, 2008 Herb-brined Eco-Friendly pork rib chops, charcoal-grilled with hickory smoke chips South Carolina mustard bbq sauce Buttered green beans Artisan grits with cheese Mashed sweet potatoes (leftovers) 2007 Viña do Burato Rebeira Link to comment Share on other sites More sharing options...
DanCole42 Posted November 4, 2008 Share Posted November 4, 2008 Pan-roasted spatchcocked chicken with "autumn spice blend," More swiss chard with creme fraiche and pine nuts Crusty country bread Good gravy Get it? "Good gravy!" No? Link to comment Share on other sites More sharing options...
giant shrimp Posted November 4, 2008 Share Posted November 4, 2008 oriental chestnuts, shredded cabbage and shrimp. this is one of the more successful weekly mark bittman recipes i've tried out of the new york times recently. each of the three main ingredients is sauteed successively in peanut oil and united at the end, with garlic, ginger, dark seasame oil, soy sauce and scallions coming into play at various stages. peeling chestnuts -- even just half a cup -- is always a pain; it's peeling off the inner skin that nearly defeats me, but they are almost worth the effort -- browned and a little crunchy. he also has a delicious recipe for pears, roquefort cheese, walnuts and lettuce, and now is prime season for it. the cheese, unfortunately, is selling for $20 a pound at whole foods, though you only need about $7 worth. this is also the right time of year for deborah madison's Winter Squash "Pancake" with Mozzarella and Sage. the trick is to keep browning the pancake or mashed squash in butter until it becomes browner and browner but not burnt. she suggests stirring it up each time you want to form a new surface to brown on the bottom of the pan; but repatting it into a pancake becomes progressively more difficult the longer your sautee the squash. the recipe is relatively fast, after you've softened the squash in the oven. (i was listening to garrison keillor the whole time -- "indian summer is like starting up a romance after your first heart attack.") Link to comment Share on other sites More sharing options...
cjsadler Posted November 4, 2008 Share Posted November 4, 2008 peeling chestnuts -- even just half a cup -- is always a pain; it's peeling off the inner skin that nearly defeats me, but they are almost worth the effort I heard that peeled chestnuts are available cheap at the Asian supermarkets (Grand Mart, Lotte, etc). Haven't investigated yet, though. Link to comment Share on other sites More sharing options...
giant shrimp Posted November 4, 2008 Share Posted November 4, 2008 I heard that peeled chestnuts are available cheap at the Asian supermarkets (Grand Mart, Lotte, etc). Haven't investigated yet, though. sounds like a smart alternative -- although you probably have fresher, moister, better-tasting chestnuts when you buy them now at the farmer's market. i think that's part of the reason they aren't easy to peel. i was told to keep them in a damp towel in the vegetable bin in the refrigerator and use them quickly. the bittman recipe is aimed at seasonality, by the way. i'm not the biggest fan of chestnuts, and have made soups with them that are too rich for me, but i thought they turned out really well this time. Link to comment Share on other sites More sharing options...
youngfood Posted November 5, 2008 Share Posted November 5, 2008 Fricasseed chanterellesby chance, did you happen to find a good price on there somewhere? Link to comment Share on other sites More sharing options...
zoramargolis Posted November 5, 2008 Share Posted November 5, 2008 by chance, did you happen to find a good price on there somewhere? Costco Pentagon City. This is the second year they have sold Canadian chanterelles. (I can't recall exactly what I paid, but it was around $8 a pound.) I found them in the cold produce room. I can't guarantee that they will still be there if you go, however. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 6, 2008 Share Posted November 6, 2008 Last night: Mixed green salad with lemon vinaigrette Spatchcocked, herb-brine Eco-Friendly chicken, oven-roasted over sweet potato, parsnip, fennel and onion wedges Pan gravy Roasted chanterelles Braised Tuscan kale 2007 La Volcanique Cotes du Forez Link to comment Share on other sites More sharing options...
alan7147 Posted November 6, 2008 Share Posted November 6, 2008 2007 La Volcanique Cotes du Forez The Volcanique from Verdier-Logel rocks!! They do make another Forez that Bassin's used to sell, but the Volcqanique is the more terroir driven of the two. 100% Gamay from the Loire and grown in some of the highest vineyards in all of France. Another Addis winner. I order a case through Riley and I think he now carries in on the shelf. Link to comment Share on other sites More sharing options...
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