zoramargolis Posted February 13, 2006 Share Posted February 13, 2006 Braised Polyface rabbit legs with mustard-cream sauce Israeli couscous with mushrooms Haricots verts with Meyer lemon olive oil 2004 Grove Mill Marlborough Pinot Noir Flourless chocolate cake with warm mixed berry coulis and creme chantilly (OMG this was good!) Link to comment Share on other sites More sharing options...
Xochitl10 Posted February 13, 2006 Share Posted February 13, 2006 Sausage tortellini with pesto 3:1 Tanqueray 10 Martinis Double Vanilla Pound Cake Link to comment Share on other sites More sharing options...
shogun Posted February 13, 2006 Share Posted February 13, 2006 Ever start cooking later than you should have then look up and all the sudden it's 9:15 and you're not even that hungry anymore? The pasta is rolled, the broth is done, the duxelle is finished. To be continued.... Link to comment Share on other sites More sharing options...
ScotteeM Posted February 13, 2006 Share Posted February 13, 2006 Crostini topped with arugula, fresh mozzarella, and speck Beer-steamed shrimp Sweetbreads in lemon butter sauce with hazelnuts Risotto with mascarpone Corn on the cob Thank goodness the power came back on at 4:30 after more than 12 hours of chilliness! Otherwise we would have decamped to a hotel (and the dogs to the hospital where I work) with dinner out somewhere (and probably not great). I was never so glad to be cooking at home! Link to comment Share on other sites More sharing options...
mdt Posted February 13, 2006 Share Posted February 13, 2006 Crostini topped with arugula, fresh mozzarella, and speckBeer-steamed shrimp Sweetbreads in lemon butter sauce with hazelnuts Risotto with mascarpone Corn on the cob Thank goodness the power came back on at 4:30 after more than 12 hours of chilliness! Otherwise we would have decamped to a hotel (and the dogs to the hospital where I work) with dinner out somewhere (and probably not great). I was never so glad to be cooking at home! Where do you buy your sweetbreads? Link to comment Share on other sites More sharing options...
txaggie Posted February 13, 2006 Share Posted February 13, 2006 It was my turn to cook dinner last night. We had asian glazed pork chops and pan-roasted broccoli with asian flavors. Delicious. Both recipes were from Cook's Illustrated. Link to comment Share on other sites More sharing options...
JPW Posted February 13, 2006 Author Share Posted February 13, 2006 Last night was a sweet glazed tri-tip on the grill. First time I've tried tri-tip. I enjoyed it quite thoroughly. A nice piece of meat for the price. Sauteed veggies leftover from Friday's dinner at el Golfo. Killed off the remnants of a bottle of 2004 Ch Valcombe. Link to comment Share on other sites More sharing options...
MelGold Posted February 13, 2006 Share Posted February 13, 2006 Chicken in a honey mustard curry sauce over steamed rice with sauteed spinach. Perfect comfort food! Link to comment Share on other sites More sharing options...
mdt Posted February 13, 2006 Share Posted February 13, 2006 Chicken in a honey mustard curry sauce over steamed rice with sauteed spinach. Perfect comfort food! I had comfort foot last night as well. My version was a seasoned hamburger topped with lettuce, a slice of onion, mayo, and a fried egg. Served with rice, broccoli, and a pale ale from Dogfish. Link to comment Share on other sites More sharing options...
ScotteeM Posted February 13, 2006 Share Posted February 13, 2006 Where do you buy your sweetbreads? I get them at the Wegmans in Fairfax. They don't always have them, but when they do, I make a point to buy them. Link to comment Share on other sites More sharing options...
Escoffier Posted February 13, 2006 Share Posted February 13, 2006 Must have been the night for comfort food. Grover and I had bulgogi, some newer kimchee and 5 grain rice (in honor of the full moon). A nice vouvray and we were done for the evening. Tonight, Oxtail soup...yum! Link to comment Share on other sites More sharing options...
zoramargolis Posted February 13, 2006 Share Posted February 13, 2006 Oxtail soup...yum! "Effie!" the farmer's wife said to the hired girl, "I'd like you to make some oxtail soup tonight." "Well, I would," Effie replied. "But I tried makin' oxtail soup once and it didn't work. Nope. Christ, soon's I got the water t' boilin' that darned ox pulled his tail right outta the pot and ran outta the barn. I run after him, but I couldn't catch him again, neither." Vermont humor. Link to comment Share on other sites More sharing options...
Escoffier Posted February 13, 2006 Share Posted February 13, 2006 Vermont humor. A-yup!! Link to comment Share on other sites More sharing options...
Xochitl10 Posted February 14, 2006 Share Posted February 14, 2006 Old-Fashioneds made with Wild Turkey Rye Irish lamb stew reserved from earlier this winter Irish Soda Bread Greens w/olive oil vinaigrette I'm so glad to be cooking/eating again after last week's five-day stomach virus! Link to comment Share on other sites More sharing options...
RaisaB Posted February 14, 2006 Share Posted February 14, 2006 Braised Short Ribs w/Parsley and Horseradish Gramolata Pumpkin Orzo Bread Pudding with Bourbon Sauce Link to comment Share on other sites More sharing options...
Escoffier Posted February 14, 2006 Share Posted February 14, 2006 Oxtail soup made with Korean radish and onion. Five grain rice (which is really 17 grain rice) in honor of the first full moon of the new year. Kimchee at exactly the right ripeness. Oh Wow! chocolate covered cakes with a layer of cocoa icing (Brian calls them Korean Little Debbie's) Dried oyster mushroom and garlic nibblies. Japanese mocha filled yellow cake. Link to comment Share on other sites More sharing options...
ScotteeM Posted February 14, 2006 Share Posted February 14, 2006 Pan-seared chuck eye steaks (from Wegmans) Oven-roasted red potato wedges Creamed spinach Link to comment Share on other sites More sharing options...
shogun Posted February 14, 2006 Share Posted February 14, 2006 We now return you to shogun's dinner already in progress.... Ok, so here's how it went down: I went to Harris Teeter to buy stuff to make comfort food of comfort foods (behind mashed potatoes, mac and cheese, Japanese curry, peanut butter cups, ..., ...) beef strogonoff! However! In the fridge case near the fish counter, next to the ground bison: Duck breasts! Plans were hastily changed and I bring you... Duck and mushroom ravioli in mushroom broth. Chopped roasted duck mixed with a mushroom duxelle in two gigantic mutant thyme-embedded ravioli in a reduced broth made from white and portobello mushrooms with cognac, garnished with the rest of the sliced duck breast and rosted portobellos. As seen through my wholly inadequate camera. Good start, but room for improvement...not bad for my first ravioli! Link to comment Share on other sites More sharing options...
ScotteeM Posted February 15, 2006 Share Posted February 15, 2006 Tonight was pork loin chops braised in apple cider with garlic and fennel (fresh), and campanelle pasta with broccholini, garlic. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 15, 2006 Share Posted February 15, 2006 Charcoal grilled tri-tip steaks with spice rub Gratin of rainbow chard with comte Honey-glazed gingered carrots Fingerling potatoes Loudon lettuce salad with Meyer lemon olive oil and verjus 2003 Domaine La Garrigue Cotes du Rhone, cuvee Romaine Flourless chocolate cake with mixed berry coulis (again) Link to comment Share on other sites More sharing options...
AlliK Posted February 15, 2006 Share Posted February 15, 2006 (edited) Beef bourguignon over noodles Haricots verts Rustic plum tart (epicurious) with lightly sweetened creme fraiche for dessert. The tart recipe was great! Edited February 15, 2006 by AlliK Link to comment Share on other sites More sharing options...
DLB Posted February 17, 2006 Share Posted February 17, 2006 Some items we have prepared over the last several months. Most are sweets, I will try and focus more on the dinner stuff going forward. The roast chicken is from the Bouchon cookbook and is quite good Link to comment Share on other sites More sharing options...
deangold Posted February 17, 2006 Share Posted February 17, 2006 Burgers with Blu di Moncenisio and a salad with a Spanish olio and some young balsamico. First time I've cooked this year! Link to comment Share on other sites More sharing options...
amyblues Posted February 17, 2006 Share Posted February 17, 2006 Medium-rare NY strip steak with parmesan/thyme-roasted asparagus, balsamic-glazed mushrooms and mashed potatoes. I don't have a grill, so I used my handy Le Creuset grill pan to sear the steak on one side and finish it up in a hot oven. Best steak I've ever made. Link to comment Share on other sites More sharing options...
legant Posted February 17, 2006 Share Posted February 17, 2006 (edited) Txaggie and cjsadler came over to cook: legant -- Shrimp and spinach dumplings w/ sweet chili dipping sauce cjsadler -- Masa harina corn cakes with chipotle shrimp -- The picture doesn't do the cakes justice. They really were yummy. Perfectly crispy on the outside. legant -- Chicken and Andouille Sausage Ragu w/ Pasta and parsley butter txaggie -- chocolate-glazed hazelnut mousse cake -- the picture is from Gourmet; the pictures we took were too blurry to post Louise Edited February 17, 2006 by legant Link to comment Share on other sites More sharing options...
zoramargolis Posted February 17, 2006 Share Posted February 17, 2006 Cioppino with shrimp, scallops, squid, monkfish, fluke and mussels Salad of haricots verts and frisee Camembert from Fields of Grace Farm in Remington, VA - bought at Arlington Farmers Market last Saturday, this cheese was unbelievably good-- ripe, runny and unctuous. We devoured it. Fourme d'ambert Flourless chocolate cake with strawbs and blackberries (this cake has provided several great desserts to my family this week--finishing up by feeding six people, still very deliciously) 2004 Domaine Philippe Cotes du Rhone Blanc 2003 Kermit Lynch Cotes du Rhone Link to comment Share on other sites More sharing options...
ScotteeM Posted February 18, 2006 Share Posted February 18, 2006 Marinated, pan-seared veal loin chops, steamed corn on the cob, and sweet-potato gnocchi in browned butter with pine nuts, arugula, and fresh mozzarella. Link to comment Share on other sites More sharing options...
Xochitl10 Posted February 19, 2006 Share Posted February 19, 2006 Churchills -- Scotch, Cointreau, sweet vermouth, and lime juice Aged Grafton cheddar & wheat crackers Chicken fried steak Mashed potatoes Peas Link to comment Share on other sites More sharing options...
jm chen Posted February 20, 2006 Share Posted February 20, 2006 Chicken and pork adobado from the All About Braising cookbook, with steamed broccoli on the side. My first use of country-style pork ribs. Not too bad, though I would have liked a thicker sauce -- even after reducing it by two-thirds, as directed by the recipe, it didn't cling at all to the meat. Maybe a touch of cornstarch next time. Link to comment Share on other sites More sharing options...
Barbara Posted February 20, 2006 Share Posted February 20, 2006 Chicken and pork adobado from the All About Braising cookbook, with steamed broccoli on the side. My first use of country-style pork ribs. Not too bad, though I would have liked a thicker sauce -- even after reducing it by two-thirds, as directed by the recipe, it didn't cling at all to the meat. Maybe a touch of cornstarch next time. I made this a few days ago (and ate the leftovers last night). Will not make this again. So far I haven't found a Molly Stevens recipe better than what I have found on epicurious. Link to comment Share on other sites More sharing options...
goldenticket Posted February 20, 2006 Share Posted February 20, 2006 A big ol' pot of chili was the solution to keeping the chill away last night. I made it with a combination of ground beef and ground venison (thanks to a very kind farmer for that!) and lots of beans (kidney and black) and corn. Nice and spicy and LOTS of leftovers. Took the heat away with a small dessert of homemade Meyer lemon sorbet. Link to comment Share on other sites More sharing options...
Escoffier Posted February 20, 2006 Share Posted February 20, 2006 TonKatsu with rice and kimchi with Jindalee Syrah 2004 because the 2003 is gone. Dessert is a Chocolate stout cake with chocolate sauce. Link to comment Share on other sites More sharing options...
bilrus Posted February 21, 2006 Share Posted February 21, 2006 A few things from Jose Andres' Tapas book - Garlic Soup, Tomato Bread with Serrano Ham and Orange, Goat Cheese and Almond Salad. All were very good, especially the soup. Chunks of bread gave it an interesting body. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 21, 2006 Share Posted February 21, 2006 I went to a funeral this morning. My daughter's advisor and Spanish teacher last year, a man who challenged and pushed her to do her best, who really connected with her, obviously cared a lot and who was very important to her. He was in his mid-forties and had a young wife and a three year-old child. So very sad. He was born in Italy, and according to his eulogists, was a man who passionately enjoyed life and its pleasures-- food and wine, music, friends and sports cars and fine clothes and soccer. A tragedy for a man so full of life, to have it ended by cancer--with a child too young to remember very much about him as she grows up. We were admonished by the priest and by his friends who eulogised him, to embrace life and appreciate and enjoy it while we can, as he had. So I cooked a fine meal for my family tonight: Pan grilled Moulard duck breast with Montmorency cherry sauce Lentils de Pouy Risotto with shiitake and porcini mushrooms Oven roasted broccolini 2002 Morambro Creek Shiraz La Tur Lemon tarts from Bonaparte Bakery Ciao, Antonio! Link to comment Share on other sites More sharing options...
ScotteeM Posted February 21, 2006 Share Posted February 21, 2006 Coho salmon burger with lemon thyme (from WF in Alexandria), sauteed asparagus & shiitake mushrooms, and sliced polenta with pine nuts. Link to comment Share on other sites More sharing options...
MeMc Posted February 21, 2006 Share Posted February 21, 2006 So, in my quest for NJ pizza, I've been making my own. I've tried about six or seven times; three rounds, six pizzas this weekend alone. I like the flavor of the dough, but I'm wondering. I'd like thin-- I'm talking paper thin, like this: http://www.peteandeldas.com/pic6.html. Right now, mine is thin, but not as papery/blistery as I'd like. Any advice? Link to comment Share on other sites More sharing options...
mdt Posted February 21, 2006 Share Posted February 21, 2006 So, in my quest for NJ pizza, I've been making my own. I've tried about six or seven times; three rounds, six pizzas this weekend alone. I like the flavor of the dough, but I'm wondering. I'd like thin-- I'm talking paper thin, like this:http://www.peteandeldas.com/pic6.html. Right now, mine is thin, but not as papery/blistery as I'd like. Any advice? I take it you have a pizza stone or unglazed tiles in your oven, correct? You will also need to crank up your oven to as hot as it can get and let the stone come to temp for at least an hour. Link to comment Share on other sites More sharing options...
DanielK Posted February 21, 2006 Share Posted February 21, 2006 I take it you have a pizza stone or unglazed tiles in your oven, correct? You will also need to crank up your oven to as hot as it can get and let the stone come to temp for at least an hour. And even this won't get you quite as blistered a crust as you'll see from a pizzeria. Their ovens get a LOT hotter than home ovens... How long are you letting the dough rise for? Link to comment Share on other sites More sharing options...
jm chen Posted February 21, 2006 Share Posted February 21, 2006 Last night's dinner was ropa vieja (shredded beef with peppers and onions) over saffron rice, with a side of roasted butternut squash. The ropa was decent but needed more depth of flavor. Especially since I literally have pounds of it left. Link to comment Share on other sites More sharing options...
MeMc Posted February 21, 2006 Share Posted February 21, 2006 I take it you have a pizza stone or unglazed tiles in your oven, correct? You will also need to crank up your oven to as hot as it can get and let the stone come to temp for at least an hour. I do, but my oven isn't great. I'll try it on 500 for over an hour. Thanks. Link to comment Share on other sites More sharing options...
ScotteeM Posted February 27, 2006 Share Posted February 27, 2006 Tonight: Pollo Al Limono (1) Ravanelli Glassani [both from my new Silver Spoon cookbook] Creamy Polenta Nuits-Saint-Georges Les Saint-Georges Domaine Robert Cevillon 1996 Tomorrow: Lasagna [from the back of a pasta box] Link to comment Share on other sites More sharing options...
MelGold Posted February 27, 2006 Share Posted February 27, 2006 Leftovers from last night's feast at Corduroy. Thank you Rissa, Ferhat & Chef! Link to comment Share on other sites More sharing options...
JPW Posted February 27, 2006 Author Share Posted February 27, 2006 Saturday -- Roast Chicken sauteed green beans and butternut squash soup. Last night -- Arugula and pear salad. Braised Short Ribs A bottle of Cotes du Rhone that I had forgotten in the bottom of my wine rack which I discovered only when I was digging through the basement looking for some painting supplies. It's very convenient to have wine right next to your work table. The joy of finding a forgotten bottle more than made up for the mediocrity of the wine itself. Link to comment Share on other sites More sharing options...
goldenticket Posted February 27, 2006 Share Posted February 27, 2006 Chicken Roasted with Lemons and Garlic (from Nigella Lawson's "Forever Summer") Minnesota Wild Rice* - made a pilaf of sorts with some sauteed onions and mushrooms - white, horse, and an unknown variety - WF didn't have a sign for them, so I wound up getting a free 'sample'. Carrot Cake frozen custard from the Godmom...mmmm. * when I was a kid I hated wild rice and my dad would try to get me to eat it by telling me it was "just like candy" . Who knew that all these years later I would LOVE the stuff and find it hard to stop eating it? Link to comment Share on other sites More sharing options...
cjsadler Posted March 1, 2006 Share Posted March 1, 2006 (edited) A bacon, poached egg and cheese salad (which really would work better with romaine like at Eve) And in honor of Fat Tuesday, a shrimp, sausage and chicken gumbo The king's cake didn't quite work out, so we made some chocolate chip cookies to use for homemade chipwiches Edited March 1, 2006 by cjsadler Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 4, 2006 Share Posted March 4, 2006 Classic weeknight chow for Mr. Xochitl and me tonight: Hamburgers and Old Bay seasoned tots, upscaled with shiraz/cabernet for me, Dirty Tanqueray martini for him. I'm too preoccupied with what I'm going to make to fulfill the weeklong chocolate cake craving to think of much else. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 5, 2006 Share Posted March 5, 2006 Dinner party for seven tonight Hors d'euvres: Medjool dates stuffed with homemade lavender chevre with Maldon salt and Meyer lemon oil Piquillo peppers with feta White bean spread D'Artagnan chorizo Manchego and homemade membrillo Olives Jicama Amuse: demitasse of carrot ginger soup 2005 Yalumba Y Series Viognier First: Duck Twice: applewood smoked duck breast, confit of duck leg, fennel and fig slaw, duck cracklings 2003 Adelsheim Willamette Valley Pinot Noir Entree: Braised short ribs of beef Polenta Roasted cippolini onions Brussels sprout, Sunnyside Organics baby turnip and carrot 2002 Turkey Flat Butcher's Block GSM 2002 Two Hands Brave Faces Loudon lettuce and mache salad Cheeses: Fields of Grace Farm camembert, raw milk cheddar Spanish cow and sheepmilk blue (? name) Dessert: Flourless chocolate cake Raspberry and blackberry coulis Creme chantilly R.L. Buller Muscat Espresso Link to comment Share on other sites More sharing options...
Heather Posted March 5, 2006 Share Posted March 5, 2006 Zora, that description is making me drool in my oatmeal this morning. Link to comment Share on other sites More sharing options...
ChefKevin Posted March 5, 2006 Share Posted March 5, 2006 Saturday Night Appetizer: Carmelized cantelope with sous vide pork belly topped with a Caribean thyme sauce. Entree: Mullard Magret duck breast with a guava port wine reduction and skirt steak with bacon both done sous vide, asparagas with a walnut vinagarette and risotto with mushrooms. Salad: Superb Desert: Vacuum bagged watermelon heart topped with rasberry sorbet and finished with whipped cream flavored with Chambord. Link to comment Share on other sites More sharing options...
Waitman Posted March 5, 2006 Share Posted March 5, 2006 Cholesteral fest: Puree of mushroom soup Onglet w/shallot sauce Frites galore Something green Epoisse, Pyrannees Raw Sheep's Milk Tomme (I was staring absently at the cheese counter at the Glover Park WF when the the cheese lady said, "you know, not everything we have is on display." The Tomme was excellent. The Epoisse, far too ripe for the timid, had apparently been hidden away until a customer with the proper deranged gleam in their eye approached the counter. It was pornographic, oozing unctuously across the plate and filling the room with a lusty, unforgettable aroma. It wasn't better than sex...it was almost exactly the same. And it may be even better now, for having sat out overnight and smeared across a stale baguette as I type). Chocolate Mousse Link to comment Share on other sites More sharing options...
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