Heather Posted September 24, 2006 Share Posted September 24, 2006 Simple and fast: homemade kefte in pita, with chopped cucumber and tomato relish, plain yogurt, and fresh mint. Link to comment Share on other sites More sharing options...
shogun Posted September 25, 2006 Share Posted September 25, 2006 Pork loin with apple/onion/cornbread/calvados stuffing, Calvados sauce Baby Brussels sprouts with bacon and vinegar glaze Roasted fingerling potatoes Apple/pearsauce Also excellent chocolate cake courtesy of sister Jenn Link to comment Share on other sites More sharing options...
zoramargolis Posted September 25, 2006 Share Posted September 25, 2006 Marinated roasted red peppers Balsamic-glazed roasted cippolini onions Marinated fresh borlotti beans Roasted eggplant tapenade Roasted beets with orange oil and lemon juice Cherokee Purple tomatoes, cucumbers Young Pecorino Romano and Humboldt Fog Leftover lavender-brined charcoal roasted chicken 2004 Obvio Malbec Gingered plum crumble Vanilla ice cream Link to comment Share on other sites More sharing options...
Scott Johnston Posted September 25, 2006 Share Posted September 25, 2006 Roasted Boneless Pork Loin with Hard Cider Gravy Roasted apples stuffed with cornbread stuffing Braised cabbage with fresh herbs Smashed potatos with Peas Pumpkin Pie (pumpkins from garden) Link to comment Share on other sites More sharing options...
Seanchai Posted September 25, 2006 Share Posted September 25, 2006 Grilled sesame-ginger chicken breasts Near East rice pilaf Steamed garden green beans Minute Maid limeade After my braised short ribs/pumpkin orzo cooking marathon yesterday, sometimes it's nice to knock out dinner in 25 minutes. Plus, my little boys liked this one better Link to comment Share on other sites More sharing options...
Pat Posted September 26, 2006 Share Posted September 26, 2006 steak salad with feta and cucumbers cream of roasted tomato soup with fennel and carrot--the Shoebox Oven Pao de Queijos make excellent croutons for soup! I had a few of these left from yesterday and heated them up and used in place of the croutons recommended for the soup Link to comment Share on other sites More sharing options...
bioesq Posted September 26, 2006 Share Posted September 26, 2006 Wood-grilled chicken breasts marinated with mojo criollo. Cuban black beans and rice. Asparagus 2005 Whitehaven sauvignon blanc. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 26, 2006 Share Posted September 26, 2006 Rustic tart of mixed mushroom duxelles, corn and lavender chevre Charcoal grilled wild coho salmon Green beans 2005 Tittarelli Torrontes Link to comment Share on other sites More sharing options...
Heather Posted September 26, 2006 Share Posted September 26, 2006 Poulet Basquaise, from Bourdain's Les Halles Cookbook. Well-flavored Cibola chicken and a sauce made with peppers. onions, white wine, and homemade stock. The stock gave the sauce some body - I would not use a boullion cube as suggested - but on the whole I found the finished dish lacking in depth*. Served over rice with garlicky beet greens. Sancerre Strawberry gelato for dessert. *I am not loving the Les Halles cookbook. The profanity is mildly entertaining, but every recipe appears in a better version in another of my cookbooks. Link to comment Share on other sites More sharing options...
Joe H Posted September 27, 2006 Share Posted September 27, 2006 Forgive my apparant arrogance but any recipe calling for a "bouillion cube" is a recipe in a book that I will ignore. I have spent far too much time-and money-nurturing stocks. Link to comment Share on other sites More sharing options...
Heather Posted September 27, 2006 Share Posted September 27, 2006 Forgive my apparant arrogance but any recipe calling for a "bouillion cube" is a recipe in a book that I will ignore. I have spent far too much time-and money-nurturing stocks.It was a little suprising. The recipe calls for chicken stock, but suggests that it could "handle" a boullion cube, presumably because it's strongly flavored, and so that novices don't put the book down and give up because they don't have a freezer full of stock. The percentage of non-cooks buying this book is probably high.I'd be willing to be that boullion appears in the professional kitchen more often than we would care to think about. Link to comment Share on other sites More sharing options...
Pat Posted September 27, 2006 Share Posted September 27, 2006 leftover baby cabbage cole slaw pattypan squash stuffed with a mixture of bread cubes, onion, apples, turkey bacon, and squash balsamic glazed pork chops [a recipe I think I grabbed from here a while back--great with the squash!] Link to comment Share on other sites More sharing options...
Pat Posted September 27, 2006 Share Posted September 27, 2006 Turkey chili with beans. I'm tinkering with my recipe for the picnic Link to comment Share on other sites More sharing options...
Heather Posted September 27, 2006 Share Posted September 27, 2006 Grilled knockwurst with shaved onions and dijon mustard on toasted ficelle. The knockwurst was from from Balducci's - I don't remember the brand but it was garlicky with a good snappy casing. Really delicious green beans from some vendor at Penn Quarter. Bombay gin & tonic for dessert. Link to comment Share on other sites More sharing options...
porcupine Posted September 28, 2006 Share Posted September 28, 2006 Pasta with olive oil, garlic, red pepper, and Parmesan and the remnants of a bottle of Guelbenzu Ribera del Queiles. Link to comment Share on other sites More sharing options...
grover Posted September 28, 2006 Share Posted September 28, 2006 Absolutely true 100% real Buffalo wings, a beef on weck, Wardynski Polish Sausage and sponge candy with Chuck Schumer and all Buffalonians at the Senate Building Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 28, 2006 Share Posted September 28, 2006 Grilled ham, steamed rice, and calabacitas (zucchini, corn, garlic, onion, cheese, and green chile) adapted from my grandmother's construction. Washed down with a Corona for the full "home in New Mexico" effect. Link to comment Share on other sites More sharing options...
cjsadler Posted September 29, 2006 Share Posted September 29, 2006 Smoked sable is one of my new favorite things-- absolutely delicious. It's on sale this week at Calvert-Woodley (though still damn expensive at $11 a half pound). Served with a citrus salad (an idea from the Babbo cookbook). And then some Pasta Lo-Carbonara from M. Richard's new cookbook. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 30, 2006 Share Posted September 30, 2006 Braised sauerkraut with riesling vinegar*, juniper berries and caraway seeds, Eco-Friendly pork chops, bacon and frankfurters Quince and Vidalia onion compote Roasted beets Roasted garlic mashed potatoes 2005 Sherwood Estate NZ Pinot Noir *the braising liquid also included dry vermouth and chicken stock This meal was an improvisation. I pulled out the package of pork chops and realized it was too small a portion for two, so I started thinking about how to enhance it. I had a can of German sauerkraut from Rodman's, and put it together with franks and bacon I had on hand, leftover beets and mashed potatoes from two nights ago. I thought--"pork, cabbage, potatoes, gotta have apples." Except I can't eat apples, but I had gotten some quinces at Balducci's today. I would have had a bottle of riesling with this, except I didn't think about what wine to drink until it was too late to chill some in the fridge. The NZ pinot was delicious, and a really good QPR at $15--recommended by Ben Giliberti a couple of months ago in the Post, and it paired really well with the pork and everything else. Funny how a last minute, off the cuff meal can sometimes be tastier and more satisfying than a carefully planned and executed one. Link to comment Share on other sites More sharing options...
Pat Posted September 30, 2006 Share Posted September 30, 2006 short ribs with beets braised beet greens with balsamic vinegar rice Link to comment Share on other sites More sharing options...
Scott Johnston Posted October 2, 2006 Share Posted October 2, 2006 Prosecco Vino Frizzante Martellozzo cambzola cheese Cuvee Emile Willm Vin D'Alsace Pinot Gris Reserve 2000 Seared Scallops with truffle extra virgin olive oil, gray salt, parsley Estate Raffale 2002 Diamant Broiled shrimp cocktail, with homemade cocktail sauce 1989 Chateau La Laguane Haut Medoc Roasted Strip Loin with Blue Castello crumbles Twice baked potato with 16 month old cheddar Madeira infused sauté mushrooms with cream Tomato basil salad Roasted asparagus with truffle oil Corn bread stuffing savory stuffed gala apples Cheese Plate with Rocchetta, Gorgonzola Dolce, and a Italian hard cheese Grand Marnier bittersweet Chocolate Soufflé Grand Marnier 15 year old single malt Link to comment Share on other sites More sharing options...
Seanchai Posted October 2, 2006 Share Posted October 2, 2006 Prosecco Vino Frizzante Martellozzocambzola cheese Cuvee Emile Willm Vin D'Alsace Pinot Gris Reserve 2000 Seared Scallops with extra virgin olive oil, gray salt, parsley Estate Raffale 2002 Diamant Broiled shrimp cocktail, with homemade cocktail sauce 1989 Chateau La Laguane Haut Medoc Roasted Strip Loin with Blue Castello crumbles Twice baked potato with 16 month old cheddar Madeira infused sauté mushrooms with cream Tomato basil salad Corn bread stuffing savory stuffed gala apples Cheese Plate with Rocchetta, Gorgonzola Dolce, and a Italian hard cheese Grand Marnier bittersweet Chocolate Soufflé Grand Marnier 15 year old single malt Yeah, I thought about doing that too but I get tired of the same old, same old Link to comment Share on other sites More sharing options...
zoramargolis Posted October 2, 2006 Share Posted October 2, 2006 Braised chuck roast, marinated x 3 days in a cooked wine marinade, with mushrooms, scarlet turnips, cippolini onions and golden beets Polenta with fresh corn Green beans with roasted garlic and lemon zest 2001 Dom. La Monardiere Vacqueyras Peach Crisp Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 3, 2006 Share Posted October 3, 2006 4:1 Tanqueray Ten martini with a dash of Angostura bitters (because it was one of _those_ days) Ham, red pepper, and mushroom frittata Buttermilk biscuits Link to comment Share on other sites More sharing options...
zoramargolis Posted October 3, 2006 Share Posted October 3, 2006 Grilled, spice-rubbed hanger steak Braised kale and turnip greens Potato and celery root mash 2005 Mollydooker Two Left Feet Link to comment Share on other sites More sharing options...
Pat Posted October 3, 2006 Share Posted October 3, 2006 Last night was a layered plate of ravioli: homemade ovendried tomatoes on the bottom, topped with buffalo mozzarella slices and a scattering of basil leaves. The hot pasta was arranged over the top, then finished with a drizzling of olive oil, freshly ground black pepper, crushed red pepper flakes and grated garlic gouda. It looked really pretty. Link to comment Share on other sites More sharing options...
porcupine Posted October 4, 2006 Share Posted October 4, 2006 Just finished an experiment: kabocha squash soup. Halved the squash, scooped out the seeds, coated lightly in olive oil and roasted until very tender and lightly browned. Scooped the flesh into a pot in which I had been slowly cooking minced shallots in butter; added chicken stock and apple cider and cooked half an hour or so to be sure the squash was tender after all. Blended this, returned to pot, seasoned with salt, pepper, a bit of thyme, a bit of ginger, and a tiny dusting of cinnamon. Added heavy cream 'til it tasted right. Might add a dash of sherry right before serving. Oh, and minced chives. To be served with La Tur on toasted baguette slices and a green salad. And probably an Allagash White. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 7, 2006 Share Posted October 7, 2006 A good night to use the oven. whole wild Alaskan coho salmon ($5.49 a pound at Costco), en papillote* roasted fennel baked russet potatoes bartlett pear crisp 2005 Turkey Flat rose' No filets for sale, but they had whole fresh fish on ice, gutted, scaled and with the head off. At that price, how could I resist? I've gotten so used to the flavor/texture of grilled salmon, that this was a wonderfully pleasant change of pace. The fish was packaged in heavy duty foil with fresh thyme and Italian parsley, chopped shallots, slices of lemon, olive oil, S&P and a splash of dry vermouth. When it came out of the oven, the meat was succulent and tender and tasting of the sea. The skin was too flabby for us to eat, but the dog told me it was superb, mixed with her kibble. Jonathan liked the pear crisp better than any of the other baked fruit desserts I've made lately. I put ginger and cardamom in with the pears, which were so sweet, they didn't need any extra sugar. Link to comment Share on other sites More sharing options...
Pat Posted October 8, 2006 Share Posted October 8, 2006 We just finished a very satisfying, fairly basic, meal: Pan-seared filet mignon, medium rare, with mushroom-shallot sauce (using vermouth; I didn't have an open bottle of red wine) Whole (enormous) farm fresh green beans with toasted slivered almonds Red potatoes with butter, parsley and parmesan Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 8, 2006 Share Posted October 8, 2006 Had some of Azami's last batch of posole and homemade tortillas. Does anyone have a good strategy for keeping dough round as you roll it out? The tortillas were quite tasty, but looked more like maps of Ohio than tortillas. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 8, 2006 Share Posted October 8, 2006 Had some of Azami's last batch of posole and homemade tortillas. Does anyone have a good strategy for keeping dough round as you roll it out? The tortillas were quite tasty, but looked more like maps of Ohio than tortillas. Were these flour or corn tortillas? I have a tortilla press for corn tortillas--roll a small ball of masa about the size of a walnut, put it between sheets of heavy-duty plastic (from a cut-open zip-lock freezer bag) and then into the press. If the ball of masa was round, the tortilla will be round. Link to comment Share on other sites More sharing options...
Seanchai Posted October 8, 2006 Share Posted October 8, 2006 Tonight - Grilled pork tenderloins with applewood-smoked bacon wraps and Granny Smith apple-pork stuffing accompanied by apple cider riesling sauce Roasted red potatoes Steamed broccoli with fresh lime juice Last night - Mussels and chorizo in tomato-basil sauce over linguini with fresh crusty ciabatta to mop up Tomorrow - let the belt out a notch Link to comment Share on other sites More sharing options...
Pat Posted October 8, 2006 Share Posted October 8, 2006 Tonight is chicken fricassee, according to a Marcella Hazan recipe. I've made this many times, but tonight I didn't have enough chicken so I'm rounding things out with some chicken-basil-sun-dried tomato sausages. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 10, 2006 Share Posted October 10, 2006 Started our Marcella Hazan evening with a Tanqueray Rangpur on the rocks (thanks, Sthitch!). Dinner was risotto with sausages and mixed greens with olive oil and vinegar, followed by Marcella's pear tart. zoramargolis: Thanks for the tortilla press hint. Tortillas at issue were flour, so if the press would work for them as well, I may invest once we have more space. Link to comment Share on other sites More sharing options...
Tweaked Posted October 10, 2006 Share Posted October 10, 2006 Sunday: Roast Lamb Loin Chops, Roasted Redskin Potato Wedges, Roasted Cippolini Onions, Pan Sauted Brussel Sproats (in butter and lamb drippings), Creamy Polenta with Smoked Fontina Cheese. Monday: Left over lamb, potatoes, brussel sproats mixed with salad greens, olives, fontina cheese, and a vinaigrette Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 11, 2006 Share Posted October 11, 2006 Hatch green chile, roasted garlic, and Gruyere quiche in whole-wheat crust. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 11, 2006 Share Posted October 11, 2006 Last night: Pan roasted duck breast with fig-plum chutney Puree of roasted kuri squash Yellow wax beans Tomato-cucumber-avocado salad 2004 Castle Rock Carneros Pinot Noir Tonight: Salmon croquettes made with leftover wild coho en papillotte, remoulade sauce Baked potato Steamed broccoli 2004 Feudi di San Gregorio Falanghina Link to comment Share on other sites More sharing options...
Pat Posted October 12, 2006 Share Posted October 12, 2006 Chili cheese dogs (chicken sausages with basil and sun-dried tomatoes, with sliced cheddar and banana peppers on whole wheat hot dog buns, topped with Turkey Chili with Beans) Fresh green beans Link to comment Share on other sites More sharing options...
porcupine Posted October 12, 2006 Share Posted October 12, 2006 Lamb korma, carrots and peas with ginger and cilantro, and rice; from An Invitation to Indian Cooking. It's been ages since I've cooked Indian food, and I've re-discovered what I love and hate about it. The love was from making my own garam masala fresh from whole spices. What an incredible aroma! The hate comes from cleaning up. What a freakin' mess. Leftovers will make a good lunch, though. Link to comment Share on other sites More sharing options...
JPW Posted October 13, 2006 Author Share Posted October 13, 2006 Boeuf Bourgignon gets better after a couple of days in the fridge. Link to comment Share on other sites More sharing options...
Seanchai Posted October 15, 2006 Share Posted October 15, 2006 Tri Tip steaks with bulgogi marinade I got off the web. Pretty good, but I wouldn't mind a better bulgogi recipe if anyone has one out there. Link to comment Share on other sites More sharing options...
Heather Posted October 15, 2006 Share Posted October 15, 2006 Bombay and Rangpur "martinis" Olives, marcona almonds, cornichons Duck rillettes Gougeres Radishes with bread and butter Asparagus and cauliflower, aioli Boeuf Bourguinon Polenta Potato gratin with goat cheese and thyme Green salad with heirloom tomatoes Cheeses, including Epoisses Chocolate fleur de sel cake, creme anglaise, raspberries Port Fifteen people. Waaaaaaay too much wine. Few leftovers. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 15, 2006 Share Posted October 15, 2006 Hosted a small contingent of Azami's Japanese model railroading club for an "invent a drink for the name" party. Apps for the tasting: smoked salmon pate, mixed olives, iburigakko, crackers/toasts, and cheeses (Pont L'Eveque, aged Irish cheddar, Maytag blue, Comte). Dinner was short ribs braised in stout, polenta, and zucchini sauteed with garlic. Link to comment Share on other sites More sharing options...
legant Posted October 15, 2006 Share Posted October 15, 2006 Green curry w/ coconut milk and shrimp served over basmati rice. I can't figure out what makes the dish sooo good--the coconut milk or curry. It doesn't matter; it's all good. Link to comment Share on other sites More sharing options...
Al Dente Posted October 15, 2006 Share Posted October 15, 2006 Pot roast with lotsa root veggies. Gruyere and mushroom polenta. This is one of the rare occasions I'm happy about eating leftovers. Link to comment Share on other sites More sharing options...
laniloa Posted October 15, 2006 Share Posted October 15, 2006 Smoked pork chop...since I couldn't make it to the picnic. Made in one of these smoker bages that go into the oven. First time trying the bag and it wasn't bad. I finished the chops off on the cast iron grill pan. Doesn't replace a regular smoker, but a good pinch hit. Served with roasted green beans and whole wheat orzo. Link to comment Share on other sites More sharing options...
demandalicious Posted October 16, 2006 Share Posted October 16, 2006 Equal parts Pho and Nyquil. Link to comment Share on other sites More sharing options...
Stretch Posted October 16, 2006 Share Posted October 16, 2006 Phoquil! This one's going to be huge... Link to comment Share on other sites More sharing options...
Seanchai Posted October 16, 2006 Share Posted October 16, 2006 Busted out Rick Bayless's tomatillo braised pork loin again. Perfect for a chilly night in central VA. Link to comment Share on other sites More sharing options...
giant shrimp Posted October 17, 2006 Share Posted October 17, 2006 tomato salad braised long eggplant stuffed with garlic rice erbaluce de caluso, la rustia, orsolani deborah madison's recipe (from "local flavors") calls for eight to 12 small, thin eggplants, around 8 inches in length, fresh from the farmer's market, although any eggplant will work. i prefer this approach to broiling: cut several slits in the eggplants and insert slices of garlic. two fat cloves of garlic are called for, i used three. warm two tablespoons of olive oil in a pan (i used three), add the eggplants and some salt and saute for about five minutes until they are beginning to color. add one cup of water, cover and cook until soft, about 20 to 30 minutes, adding water if it's needed. i used high medium heat and turned it down towards the end. when the eggplant is soft, remove the lid and saute until they are golden. at this point, you have to turn them gently. add pepper, chopped parsley and a few drops of aged vinegar. all around, this was the best-tasting eggplant we have had all summer. Link to comment Share on other sites More sharing options...
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