Pat Posted October 9, 2007 Share Posted October 9, 2007 Hotdogs, banana peppers, and homemade pickles Green Beans Almondine Scalloped Potatoes with Smoked Gouda and Gruyere Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 9, 2007 Share Posted October 9, 2007 Broiled salmon from Hokkaido (one island to the north) Kimpira gobo -- julienned burdock root and a couple of dried red chile peppers simmered with mirin, soy sauce, sugar, and cooking sake Komatsuna (Japanese mustard greens) sauteed with sliced garlic Link to comment Share on other sites More sharing options...
Heather Posted October 10, 2007 Share Posted October 10, 2007 Orrichiette with fresh ricotta, peas, and mint. The kids scarfed this in astonishing quantity. Sliced tomatoes from Truck Patch Farms. I am going to be so sad when the tomatoes finally go away. Girl Scout cookies. Link to comment Share on other sites More sharing options...
porcupine Posted October 10, 2007 Share Posted October 10, 2007 Thoroughly strained butternut squash soup, with blanc mange for dessert. Lunch was thoroughly strained tomato soup. Snack was cherry jello. Breakfast today was plain lowfat yogurt. Lunch and dinner will be soup again. I will be very, very happy when I can eat solid food again. Will reward self with steak next week. call me "chipmunk cheeks"... Link to comment Share on other sites More sharing options...
zoramargolis Posted October 10, 2007 Share Posted October 10, 2007 Charcoal grilled skirt steak and tri-color peppers sandwiches (Grilled portobello and peppers for Veggie-teen) Roasted corn Marinated French lentils Cupcakes from Sugar Sweet Sunshine Bakery, Lower East Side of Manhattan 2005 The Hammer, California Red Link to comment Share on other sites More sharing options...
Pat Posted October 11, 2007 Share Posted October 11, 2007 Leftover braised turkey thighs, tomatoes, and okra Roasted baby graffiti eggplant and onion, with salt, pepper, thyme, olive oil, and a splash of hot sauce [really good!] Basmati rice Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 11, 2007 Share Posted October 11, 2007 Udon soup with pan-fried pork and mountain vegetables (including bamboo shoot, bracken, Japanese royal fern, and some kind of teeny-tiny brown-capped mushrooms) Link to comment Share on other sites More sharing options...
Pat Posted October 12, 2007 Share Posted October 12, 2007 Fresh tomato salsa and avocado slices Seared sea scallops (garnished with above) Cheese and black bean quesadillas (ditto + lowfat sour cream) Gratin of Yukon Gold potatoes and wild Coho salmon I hadn't tried doing the potatoes and salmon this way before. I parboiled and sliced the potatoes fairly thin and made a layer of them dotted with butter, s + p. I baked them in a fairly small Le Creuset gratin dish, uncovered, for 10-15 minutes at 385F. Then I laid the salmon (<1/2 lb. filet) on top, skin side down. Instead of breadcrumbs, I topped the salmon with a few slices of parboiled potato I had reserved and sliced into thin matchsticks. (I coated the matchsticks with a serving tablespoon of lowfat mayo, added s + p.). Then I returned the dish to the oven. My mistake at this point, I think, was covering the dish for the first part of the cooking time. I hadn't wanted it to brown too quickly, but doing this meant it didn't brown at all. After about 10 minutes of this, I removed the lid for another 5 minutes, then ran everything under the broiler for a final browning. It was an improvised meal. I wanted to use the two lonely potatoes I had left and got the idea for topping them with a little salmon. When I bought the salmon, I decided to get a few sea scallops to make a small appetizer portion to go with the quesadillas. (Four sea scallops cost more than the salmon . In retrospect, I should have bought two scallops and halved them.) The meal was good overall but took longer to prepare than I planned, so we ate too late. Link to comment Share on other sites More sharing options...
mhberk Posted October 12, 2007 Share Posted October 12, 2007 Asparagus risotto with shrimp and drizzled brown butter. Link to comment Share on other sites More sharing options...
Erin11 Posted October 12, 2007 Share Posted October 12, 2007 Homemade gnocchi with mushroom cream sauce Westvleteren beer Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 12, 2007 Share Posted October 12, 2007 Kimchi hotpot with sliced pork, cabbage, bean sprouts, carrots, and tofu Steamed rice Link to comment Share on other sites More sharing options...
Pat Posted October 14, 2007 Share Posted October 14, 2007 Very simple tonight: curried root vegetable* soup with black-eyed peas, thyme and tofu multigrain bread with butter *parsnips, turnips, carrots, potatoes, sweet potatoes, onions Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 15, 2007 Share Posted October 15, 2007 Mabo doufu -- Japanese interpretation of a Szechuan spicy tofu dish Grilled Japanese sweet potatoes (satsumaimo). I should have oiled these or something before grilling, because they're dry-textured potatoes and the sides completely dried out during grilling. Hourenso no goma-ae -- spinach dressed with ground sesame Link to comment Share on other sites More sharing options...
zoramargolis Posted October 15, 2007 Share Posted October 15, 2007 Pan-braised Eco-Friendly pork chops Sauteed chanterelles* with tarragon and creme fraiche Polenta Roasted beets with orange vinaigrette Roasted kabocha squash Spiced wine-poached Seckel pears 2005 Chapoutier Belleruche Cotes-du-Rhone *The chanterelles from Costco were tasty, but I can't call them sublime. Before cooking, the mushrooms had practically no aroma--they are highly aromatic when very fresh. And the flavor was a bit muted. I can only ascribe this to having been packed in plastic and chilled for who knows how long before I bought them. Still, For only $8.99 a pound, they were worth it. Link to comment Share on other sites More sharing options...
Anna Blume Posted October 15, 2007 Share Posted October 15, 2007 Southern Pole Beans Mira Corn Muffin Suncrisp Apple Neal's Yard Lincolnshire Cheddar * * * After bringing home a pound of long, thick green beans from New Morning Farm, I consulted Vegetables from Amarenth to Zucchini, suspecting that Burt's Heirlooms might be pole beans. Zoe Crawford confirmed the theory. So, I followed Elizabeth Schneider's recommendations by preparing a broth with a couple of chipotle chiles and a 1/4 pound of guanciale cleaned of its spices. Dumped the topped & tailed beans in whole w salt and sugar. Cooked them well over an hour, though I can't say they were limp and unctuous. More like edible since the pods were extremely thick and tough before cooking. Wish I had stringed the beans, too, since thick fibers held the two sides of the pods together. The beans within (name?) tasted very much like lima beans. Sprinkled w sherry vinegar. Ground black pepper. Crisp lardons from two of the strips of guanciale. More of a cultural experience than a revelation, though there's now pot likker to plump some pintos. The muffins were courtesy of Dorie Greenspan's latest book on baking. I am not a fan of my silicon muffin pan, but used it out of laziness, making 6 large muffins instead of a dozen. Was very disappointed with the recipe until I accidentally put three of them back in the oven until the exterior became crisp and brown. Absolutely fantastic! I see why toasting is recommended in the book. Interior shot full of holes. Moist. Perfect end for the last ear of Toigo's corn. As for the cheese, it's brilliant. Endorsed by Elizabeth, cheesemonger at Whole Foods, Georgetown. She uses wine words to describe its complexity. I urge thee to hi your hither. Link to comment Share on other sites More sharing options...
hillvalley Posted October 16, 2007 Share Posted October 16, 2007 Last night was roasted cauliflower soup made with the first batch of stock for fall. Tonight is penne with yellow tomato sauce with oven slow roasted cherry tomatoes and fresh basil. mmmmmm...Global warming Dessert both nights are champagne chocolates (the best brownies ever) from Shoe Box Oven. Link to comment Share on other sites More sharing options...
Pat Posted October 16, 2007 Share Posted October 16, 2007 Dinner tonight started out being improvised from odds and ends and wound up being a riff on Cincinnati 5 way chili. I sauteed some red and green onions and garlic and threw them into a small Le Creuset casserole with sliced Coleman beef hot dogs, a can of stewed tomatoes, and a can of (UK) Heinz baked beans. I put that in the oven at 400 until it was good and bubbly hot all the way through and some liquid had evaporated. I served it over fresh bucatini from Eastern Market, topped with shredded chipotle gouda and additional chopped green onions. I added a little cholula sauce at the table for some extra spice, though the cheese did a pretty good job too. I was amazed at how well it came out. My husband has eaten 3 bowls of it . My decision over what kind of beans to put in was made when I discovered I had a can of the Heinz beans, which are much less sweet than the US kind. (My initial idea was to do something with hotdogs and baked beans, but then I realized I had the fresh pasta I wanted to use as well. The thought of that with sweet baked beans didn't quite work for me.) Link to comment Share on other sites More sharing options...
zoramargolis Posted October 16, 2007 Share Posted October 16, 2007 Southern fried chicken (marinated for 12 hours in salted buttermilk, dredged in seasoned flour, pan-fried in a cast iron skillet) Braised kale Pureed kabocha squash Ellie's Brown Ale Spiced seckel pears, again I baked a frozen thin-crust pizza for Veggie-teen, but the aroma of the fried chicken overwhelmed her scruples, and she devoured a drumstick. The chicken came from the Dupont Market, and was tender, juicy and very flavorful. I put some cumin, ground bay leaf and ancho chile powder in the dredging flour along with sea salt and black pepper. I fried the chicken in previously used/strained corn and peanut oil, and the crust was crackly and irresistable. Many kudos from the family, which made all the clean-up worth the work. Link to comment Share on other sites More sharing options...
txaggie Posted October 16, 2007 Share Posted October 16, 2007 Dinner on Sunday was a salad with duck confit and a poached egg and mushroom risotto. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 16, 2007 Share Posted October 16, 2007 Wow, txaggie, your dishes look wonderful! Mmm, mushrooms. We had an old standby tonight: ginger-glazed pan-fried pork (shouga-yaki) plated with shredded cabbage and julienned green pepper. If I learn nothing else the entire time I live here, I'm glad I learned about shouga-yaki. I also made a clear soup with sliced shiitake and cubes of cotton tofu. Link to comment Share on other sites More sharing options...
Pat Posted October 18, 2007 Share Posted October 18, 2007 Beef-anchovy meatballs (leftover from last night) Buttered spinach Buttered egg noodles I grated a little fresh parmesan over the assembled plate. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 18, 2007 Share Posted October 18, 2007 Last night: Pappardelle with chanterelles, leeks, mushroom jus and creme fraiche Roasted turkey meatballs with tarragon Mesclun salad with roasted beets 2005 Terroir Les Gras Moutons Muscadet Link to comment Share on other sites More sharing options...
rkduggins Posted October 19, 2007 Share Posted October 19, 2007 Tilapia poached in Shao Hsing wine, soy sauce and a touch of toasted sesame oil Steamed sweet brown rice Macallan Fine Oak 15 year old Scotch Link to comment Share on other sites More sharing options...
zoramargolis Posted October 20, 2007 Share Posted October 20, 2007 Oven-braised buffalo short ribs* with crimini mushrooms New potatoes Buttered green beans Roasted plums with vanilla creme fraiche 2001 Eric Texier St. Joseph •the eight hour braise at 200 degrees worked really well--they were tender and succulent despite being very lean. Link to comment Share on other sites More sharing options...
Pat Posted October 22, 2007 Share Posted October 22, 2007 hearts of romaine with chopped tomatoes, grated Parmesan and ranch dressing cheese-jalapeno quesadillas cream of lettuce soup (romaine) baked chicken legs (lemon, butter, s + p) baked potatoes with butter Link to comment Share on other sites More sharing options...
Erin11 Posted October 22, 2007 Share Posted October 22, 2007 Chicken tikka masala (from the Cook's Illustrated recipe) Saag paneer Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 22, 2007 Share Posted October 22, 2007 Sunday: Mizuna, Yamagata pear, and toasted sesame seed salad with a rice vinegar/sesame oil vinaigrette Pan-seared pork chops with ginger-soy pan sauce Boiled, then briefly broiled satsumaimo Last night: Ramen with pan-seared sliced pork, kamaboko (fish paste), and kimchi Link to comment Share on other sites More sharing options...
zoramargolis Posted October 23, 2007 Share Posted October 23, 2007 Last night: Cauliflower gratin--it's actually more of a baked cheese fondue with cauliflower in it. A family favorite. Lots of thick, creamy cheese sauce to dunk bread in. Made with a combination of Gruyere, Vermont Cheddar, P'tit Basque, Monterey Jack and Reggiano. Mixed green salad 2006 J & F Lurton Torrontes Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 24, 2007 Share Posted October 24, 2007 Ishikari nabe -- a miso-based salmon stew from Hokkaido. Mine had salmon, potatoes, leeks, carrots, shiitake, and konnyaku (devil's tongue jelly). Salad of mizuna and julienned daikon, leek, and carrot with sesame dressing. Link to comment Share on other sites More sharing options...
edenman Posted October 24, 2007 Share Posted October 24, 2007 Last night: Flemish Beef Carbonade (cubed chuck roast, vidalia onions, Rodenbach Grand Cru, thyme) Mussels (mussels steamed in Corsendonk Brown, one vidalia, pork trotters) Frites (twice-fried, with malted salt and mayo made with Drie Fonteinen Doesjel Oude Lambik) Cheese and grapes (Gorgonzola Dolce, the manchego-ish one from Dupont farmer's market, a brie whose name I can't remember) Link to comment Share on other sites More sharing options...
Pat Posted October 24, 2007 Share Posted October 24, 2007 The past two nights have been efforts at cream of tomato soup with puff pastry. The soup is phenomenal (just making it clogged my arteries, but it is good). Getting the puff pastry right has been challenging, though. The first night it went over the bowl as the recipe calls for but didn't rise properly. The second night, I baked the puff pastry separately, and it was used as if it were a bread accompanying the soup. (It baked up perfectly .) I've been told the problem is using prepared sheets. I either need to make puff pastry dough myself or buy some that is plain dough rather than prepared sheets. I've still got some soup left, but I think I'll pass on further puff pastry experiments this time around, given the amount of fat and calories in the soup alone . (For last night's version, I added some fresh crab meat and cilantro to the soup.) Both nights the soup was accompanied by a green salad and light vinaigrette (the first night had some chicken, but the second night was veggies and olives only). Link to comment Share on other sites More sharing options...
zoramargolis Posted October 24, 2007 Share Posted October 24, 2007 Southern fried Eco-Friendly chicken Mashed potatoes with roasted garlic Collard greens Store-bought biscuits (don't shoot me) with Toigo honey 2006 Kim Crawford Sauvignon Blanc Link to comment Share on other sites More sharing options...
monavano Posted October 24, 2007 Share Posted October 24, 2007 Lemon chicken with capers skillet brussel sprouts with red pepper flakes long grain rice Assorted cookies from Mike's Pastry (Mr. MV brought them back from a business trip to Boston) Link to comment Share on other sites More sharing options...
Anna Blume Posted October 24, 2007 Share Posted October 24, 2007 1 1/2 slices Prosciutto Americano ($1 each), right out of the plastic bag headed to the Claredon metro stop; half of one slice fell on the ground, so I threw it away. Late supper: The last of leftover white rice dumped into cauliflower-leek soup w extra chicken stock that was extracted by slamming the freezer bag repeatedly on the counter after running it under hot water. Last minute, leaves pulled off of thick stems of arugula swirled in. Grated Pecorino. Black pepper. Generous drizzle of unfiltered olive oil on top. 3 raw almonds. 1 1/2 toasted walnuts. 10 pistachios. 4 dried apricots. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 24, 2007 Share Posted October 24, 2007 Cauliflower gratin--it's actually more of a baked cheese fondue with cauliflower in it. A family favorite. Lots of thick, creamy cheese sauce to dunk bread in. Made with a combination of Gruyere, Vermont Cheddar, P'tit Basque, Monterey Jack and Reggiano. I have had a request to provide a recipe for the gratin of cauliflower. I will give an approximation, because I don't really measure when I cook. 2 smallish medium sized or 1 very large cauliflower, stem and core removed, broken and sliced into pieces. (Not too small, or it'll turn to mush.) Steam until just tender (it doesn't take long). Cheese sauce 3/4 stick butter 3/4 cup flour 3 cups milk (whole or 2%, not skim), more as needed 1/2 onion, chopped and sauteed in 1 tsp. olive oil or butter 1 tsp. Dijon mustard small slug of white wine or dry vermouth salt and white pepper sweet paprika (optional) 4 cups grated cheese (use mostly semi-soft types, like cheddar, gruyere or comte, gouda, jack) and include around 1/3 cup of parmesan. Make white roux with butter and flour. Cook briefly until it smells nutty. Add cold milk and whisk until smooth. Bring to a boil and stir in more milk if it is too thick. Reduce heat and allow to simmer. Saute and sweat onion until translucent and soft. Add to white sauce. Begin adding cheese a handful at a time and stir as cheese melts. When all of the cheese is incorporated, taste and add salt as needed. Add the wine, a few grinds of white pepper and the Dijon mustard. You can add a little creme fraiche or sour cream, if you want it a bit richer. Put steamed cauliflower into an oven-proof casserole. Pour cheese sauce over and stir to coat all of the cauliflower with the sauce. Add some milk if you don't have enough sauce. Grate some more parmesan on top. Sprinkle with a light dusting of paprika. Bake in 350 degree oven for approx. 30 minutes, or until top is browned. Briefly run it under a broiler to brown the top, if it hasn't browned enough. Link to comment Share on other sites More sharing options...
Pat Posted October 25, 2007 Share Posted October 25, 2007 chile verde with accompaniments --pinto beans --red rice --shredded lettuce --chopped tomato --shredded cheddar --flour tortillas Link to comment Share on other sites More sharing options...
Anna Blume Posted October 25, 2007 Share Posted October 25, 2007 Southern fried Eco-Friendly chickenMashed potatoes with roasted garlic Collard greens Store-bought biscuits (don't shoot me) with Toigo honey 2006 Kim Crawford Sauvignon Blanc Another correspondence:Roast WFM chicken w sage from Gourmet Greens Next Step potatoes mashed w TJ's Plugra butter and both sunchoke and milk from WFM Spring Valley Chard braised w Twin Springs red onion and chicken stock, swirled into the mash Pan juices reduced w braising liquid and lemon juice, then drizzled over vegetables My store-bought biscuits: Montepulciano d'Abruzzo from TJ Best part: lemon squirted onto inner side of roasted skin while cleaning up Link to comment Share on other sites More sharing options...
zoramargolis Posted October 25, 2007 Share Posted October 25, 2007 Best part: lemon squirted onto inner side of roasted skin while cleaning up Whose skin--the chicken's or yours? <ouch!> Link to comment Share on other sites More sharing options...
Pat Posted October 26, 2007 Share Posted October 26, 2007 Saffron risotto with crab, peas, parmesan, and parsley Olive Bread (Marvelous Market) Green Salad (butter lettuce, yellow bell pepper, garbanzos, croutons; ranch dressing) Link to comment Share on other sites More sharing options...
Dave Pressley Posted October 27, 2007 Share Posted October 27, 2007 Surprised myself tonight by making gnocchi with boiled red bliss potatoes. (I always have used Russets or Yukons in the past.) "Riced" 2 pounds of potatoes through my sausage grinder (skins on) and used one large egg, fresh thyme leaves and about 2 cups of flour. Dough came together quickly and the gnocchi held together really well during the boil without producing a dense, chewy finished product. They really stayed rather light and airy! Accompanying sauce was made with what I had on hand: Italian sausage, white balsamic, canned tomatoes and canned artichoke hearts. Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 27, 2007 Share Posted October 27, 2007 "Umi Neko" sake from a brewery whose name we can't completely interpret Daikon simmered in seasoned dashi stock with sliced carrots and pork belly Steamed rice Quick cucumber pickles Link to comment Share on other sites More sharing options...
zoramargolis Posted October 28, 2007 Share Posted October 28, 2007 Russian-style sweet-and-sour cabbage borscht made with short ribs, served with sliced boiled beets, creme fraiche and fresh dill Rye bread and sweet butter Last of the spiced wine-poached pears 2006 Kim Crawford Sauvignon Blanc Link to comment Share on other sites More sharing options...
legant Posted October 29, 2007 Share Posted October 29, 2007 Balsamic-glazed pork chop Baked sweet potato w/ brown sugar and harvey's bristol cream Applesauce Manhattan Link to comment Share on other sites More sharing options...
Pat Posted October 29, 2007 Share Posted October 29, 2007 Straw and Hay Fettucine with cream sauce and tartufello, chanterelles and leeks Heirloom beans (these were supposed to go on the side but ended up kind of in the mix) Link to comment Share on other sites More sharing options...
youngfood Posted October 29, 2007 Share Posted October 29, 2007 Roast Dijion crusted, shallot breadcrumb stuffed, Leg of Lamb with pan sauce (Julia Child) Roast Eggplant Garden Salad with champagne shallot vinaigrette Three Apple Pie (used the Cook's vodka crust recipe but wont do so again - it's easier to do, but less flaky than Joy of Cooking) Chateau Meyney St. Estephe 2003 Link to comment Share on other sites More sharing options...
zoramargolis Posted October 30, 2007 Share Posted October 30, 2007 Lacinato kale and cannellini bean soup --"ribollita-lite" with bread on the side Polpette Roasted asparagus Artichoke hearts a la greque Marinated roasted red peppers Homemade ricotta Spicy olives Chopped fennel with olive oil and lemon Leftover deep dish apple pie with vanilla ice cream 2005 Tommasi Poggio al Tufo Rompicollo Link to comment Share on other sites More sharing options...
Pat Posted October 30, 2007 Share Posted October 30, 2007 We had leftovers last night. Green Salad Cream of Tomato Soup Chile Verde over red rice and the last remaining tortilla Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 30, 2007 Share Posted October 30, 2007 Saba no miso ni -- mackerel simmered with miso Another round of the julienned daikon, carrot, and leek salad with sesame dressing Steamed rice Chile Verde over red rice and the last remaining tortillaMmm, tortillas and chile verde. These things, I miss. Link to comment Share on other sites More sharing options...
Anna Blume Posted October 30, 2007 Share Posted October 30, 2007 Lacinato kale* and cannellini bean soup --"ribollita-lite" with bread on the sideCold roasted chicken while cookingRisotto con i funghi chiodini (honey mushrooms or "little nails") *Cavolo nero braised w red chili flakes, anise seeds, garlic & broth Asian pear Link to comment Share on other sites More sharing options...
zoramargolis Posted October 30, 2007 Share Posted October 30, 2007 *Cavolo nero braised w red chili flakes, anise seeds, garlic & broth I put ground fennel seed into my cavolo nero-cannelini bean soup. We just had it reheated for lunch with some leftover polpetti cut into chunks in the soup. I love that hint of anise flavor in the background. 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