bettyjoan Posted March 26, 2012 Share Posted March 26, 2012 Spring veggie pasta with asparagus and peas and a creamy, cheesy, garlicky sauce Biscuits Link to comment Share on other sites More sharing options...
zoramargolis Posted March 27, 2012 Share Posted March 27, 2012 meatloaf roasted garlic mashed potatoes collards stewed with Benton's bacon fat 2009 Henry Fessy Fleurie Link to comment Share on other sites More sharing options...
Fishinnards Posted March 30, 2012 Share Posted March 30, 2012 Monday I made a roasted eggplant salad with leftover drained pork laap and the sweet pork topping from galloping horses (Ma Hor, a dish I made on Saturday), deep fried shallots, fresh shallots, lime juice and fish sauce with brown jasmine rice and leftovers. Tuesday, Tom Kha Gai (ต้มข่าไก่ coconut chicken "soup") made with whole chicken drumsticks with green mango salad and an omelet and brown jasmine rice. Wednesday, pak pad priew wan (ผัดผักเปรี้ยวหวาน), sweet and sour vegetable stir fry (to clean out the vegetable drawer), cucumber, eggplant, pineapple, onion, long red chilli, cilantro, garlic, fish sauce, palm sugar and vinegar. And the requisite omelet with si racha (ศรีราชา) sauce and brown jasmine rice. Wednesday has a photo: Last night my wife went to the Cheesetique with a friend, but without me (it's my favorite ethnic restaurant). Instead I had shrimp paste fried rice (ข้าวครกกะปิ) from Bangkok 54 grocery carry out, which was delightful . Link to comment Share on other sites More sharing options...
Pat Posted March 30, 2012 Share Posted March 30, 2012 Last night: BBQ Chicken dip with tortilla chips Pan-roasted wild Coho salmon with red potatoes and scallions I saw the chicken dip somewhere online and had all the ingredients and a junk food craving. I liked it more than my husband did, but I found the barbeque sauce component in it a little too sweet. The main course balanced it out nutritionally . Wednesday: Assorted sandwiches on rye onion-dill toast: BLT with avocado and Whitefish salad with cucumber and arugula Broccoli slaw Tuesday: Hot and sour soup Roasted chicken Roasted red onions, red potatoes, and carrots Monday: Truffle risotto Rye onion-dill bread with whitefish spread and arugula Link to comment Share on other sites More sharing options...
zoramargolis Posted March 30, 2012 Share Posted March 30, 2012 Boodles/Dolin martinis homemade no-knead wild yeast starter bread (made with some of Heinz Thomét's rye) St. Andre gumbo (chicken, shrimp, andouille, tasso and okra) Carolina Gold rice 2010 Villa Maria sauvignon blanc Link to comment Share on other sites More sharing options...
Fishinnards Posted March 31, 2012 Share Posted March 31, 2012 Tonight 비빔밥 (bibimbap) kochujang, egg, beef (Ayrshire farms), cucumber, seaweed, eggplant, radish, spinach, mushroom, carrot, egg, rice. Link to comment Share on other sites More sharing options...
Pat Posted March 31, 2012 Share Posted March 31, 2012 Tonight: Chicken cacciatore Risotto patties with English peas, Parmigiano, and walnut oil Link to comment Share on other sites More sharing options...
zoramargolis Posted March 31, 2012 Share Posted March 31, 2012 iceberg salad with roasted golden beets, benton's bacon and blue cheese buttermilk dressing rose veal kotleten mashed potatoes collards 2009 Muir Vyds bully red Link to comment Share on other sites More sharing options...
Fishinnards Posted April 1, 2012 Share Posted April 1, 2012 Sumatran food, Gulai Pagar Puri (lamb curry), Balado (tomato/chili sambal), vegetables, and rice. Link to comment Share on other sites More sharing options...
lperry Posted April 2, 2012 Share Posted April 2, 2012 Masala dosa (pre-assembly) with potato-pea filling and coconut chutney. The latter two recipes are from Julie Sahni's Classic Indian Vegetarian and Grain Cooking. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 2, 2012 Share Posted April 2, 2012 aviation (me); Herencia blanco (J) St. Andre on homemade bread charcoal-grilled Empire chicken thighs, marinated in olive oil, garlic, lemon, pepper and wild oregano spanakopita Link to comment Share on other sites More sharing options...
porcupine Posted April 3, 2012 Share Posted April 3, 2012 Sunday night: spaghetti carbonara with duck egg and cherrywood smoked bacon from Three Little Pigs. I think that's the most delicious bacon I've ever had. Last night: salade Lyonnaise with duck egg and pancetta from Three Little Pigs. Dessert was a "use what's on hand" affair: tart crust made with leaf lard from Three Little Pigs; the last of last year's batch of meyer lemon curd; the last of the blueberries frozen last summer; whipped creams from a Clear Spring Creamery/Trickling Springs Creamery comparo. I'm still undecided about using leaf lard in pastry. There's no doubt that the crust was flakier than a pâte brisée, but it just doesn't taste as good. (The formula I used was 9 oz flour: 3 oz butter: 2 oz leaf lard.) And if it doesn't taste as good, so long as the texture is acceptable, than what's the point? Link to comment Share on other sites More sharing options...
Fishinnards Posted April 3, 2012 Share Posted April 3, 2012 비빔밥 again Link to comment Share on other sites More sharing options...
zoramargolis Posted April 3, 2012 Share Posted April 3, 2012 Sunday night: spaghetti carbonara with duck egg and cherrywood smoked bacon from Three Little Pigs. I think that's the most delicious bacon I've ever had. Last night: salade Lyonnaise with duck egg and pancetta from Three Little Pigs. Dessert was a "use what's on hand" affair: tart crust made with leaf lard from Three Little Pigs; the last of last year's batch of meyer lemon curd; the last of the blueberries frozen last summer; whipped creams from a Clear Spring Creamery/Trickling Springs Creamery comparo. I'm still undecided about using leaf lard in pastry. There's no doubt that the crust was flakier than a pâte brisée, but it just doesn't taste as good. (The formula I used was 9 oz flour: 3 oz butter: 2 oz leaf lard.) And if it doesn't taste as good, so long as the texture is acceptable, than what's the point? FWIW I decided that the leaf fat I bought from them was rancid. It didn't smell like rotten meat, but I rendered it in the oven, and the cracklings tasted AWFUL. Not at all the nice roasty pork flavor I usually get from oven rendered cracklings. Couldn't get the nasty taste out of my mouth, and the rendered lard didn't taste any better. So I pitched it. I haven't been back to tell them, because it's a shlep for me to get over there. But I made gumbo using their tasso and andouille, and it was fabulous, so I think that the leaf fat was an anomaly. (The sign in their case suggested just dicing the fat and using instead of butter, but I wonder about that. It's not rendered lard, because the fat hasn't been melted and any tissue separated out...oh, speaking of pigs, we had a "Meatless Monday" dinner last night: mujaddara with minted yogurt cucumbers with yogurt and fresh dill spanakopita (re-heated, every bit as good as the first time) 2010 Armand de Villaneuve muscat sec Link to comment Share on other sites More sharing options...
zoramargolis Posted April 4, 2012 Share Posted April 4, 2012 tonight: fideoa (paella with vermicelli instead of rice) with eco-friendly chorizo, chicken thighs, mussels, artichoke hearts and peas oven roasted asparagus 2006 Burgo Viejo Rioja Link to comment Share on other sites More sharing options...
porcupine Posted April 4, 2012 Share Posted April 4, 2012 FWIW I decided that the leaf fat I bought from them was rancid. It didn't smell like rotten meat, but I rendered it in the oven, and the cracklings tasted AWFUL. Not at all the nice roasty pork flavor I usually get from oven rendered cracklings. Couldn't get the nasty taste out of my mouth, and the rendered lard didn't taste any better. So I pitched it. I haven't been back to tell them, because it's a shlep for me to get over there. But I made gumbo using their tasso and andouille, and it was fabulous, so I think that the leaf fat was an anomaly. (The sign in their case suggested just dicing the fat and using instead of butter, but I wonder about that. It's not rendered lard, because the fat hasn't been melted and any tissue separated out... It's easy to separate the lard from the small amount of tissue by hand; after that dice and use like butter. There is a pork flavor but it's mild enough that I didn't mind it in sweet applications. Link to comment Share on other sites More sharing options...
Anna Blume Posted April 4, 2012 Share Posted April 4, 2012 I'm still undecided about using leaf lard in pastry. There's no doubt that the crust was flakier than a pâte brisée, but it just doesn't taste as good. (The formula I used was 9 oz flour: 3 oz butter: 2 oz leaf lard.) And if it doesn't taste as good, so long as the texture is acceptable, than what's the point? You're not alone. However, how many oz. in 1 1/3 cups AP flour? I modify RB Levy's recipe for pie dough (that's what we call it in New England), using 2 T of lard and 6 T of butter. I don't really discern the lard w this ratio in fruit pies, but when bacon's involved in a quiche filling, that flour-coated pig fat perks up and grunts. ************************* Home late. BLT w avocado, smoked salt and slivered red onion, the "b" standing for bread vs. bacon, the tomatoes, slow-roasted yellow plums from last summer. Link to comment Share on other sites More sharing options...
KMango Posted April 5, 2012 Share Posted April 5, 2012 The controversy. The scandal. The shame. The glory that is "Desperation Kitchen Night", a riotous romp through a nearly-empty freezer and pantry to find anything edible and quick. Last night's monstrosity: Chicken Dino Bites over gluten free pasta, with highly-doctored Smith Meadows Farm tarragon tomato sauce, topped with shredded Kerrygold cheese. Eaten al fresco on a beautiful night, and not half bad! It tasted a lot like college. Link to comment Share on other sites More sharing options...
porcupine Posted April 5, 2012 Share Posted April 5, 2012 However, how many oz. in 1 1/3 cups AP flour? I modify RB Levy's recipe for pie dough (that's what we call it in New England), using 2 T of lard and 6 T of butter. I don't really discern the lard w this ratio in fruit pies, but when bacon's involved in a quiche filling, that flour-coated pig fat perks up and grunts. They way I measure it, 1 cup = 4.5 oz. That's a result of the way I measure flour in a cup; authorities give differing weights for 1 cup. I've seen anything from 4oz to 5.5oz in print. Your imagery makes me squeeeeeeal. ------- Last night, Caesar salad with baby romaine, frisee (had leftover frisee and not enough romaine), duck egg, sourdough garlic croutons. Dueling meyer lemon ice creams for dessert. Link to comment Share on other sites More sharing options...
Pat Posted April 5, 2012 Share Posted April 5, 2012 Steamed broccoli Potato and cheese pierogies with toasted pine nuts, bacon, and sour cream Link to comment Share on other sites More sharing options...
lperry Posted April 5, 2012 Share Posted April 5, 2012 Crimini mushrooms, carrots, and brown rice cakes in gochuchang sauce Soybean sprout salad Link to comment Share on other sites More sharing options...
lperry Posted April 7, 2012 Share Posted April 7, 2012 Night before last, classic take out. (Open the fridge, take it out...) Last night, lentil and roasted beet salad sprinkled with goat's cheese, green beans steamed and tossed with a mustard sauce, radishes (from the garden!) with butter and salt. Link to comment Share on other sites More sharing options...
Pat Posted April 7, 2012 Share Posted April 7, 2012 Last night: Hotdogs on homemade buns Potato salad Link to comment Share on other sites More sharing options...
darkstar965 Posted April 9, 2012 Share Posted April 9, 2012 Hot seared sea scallops with a grapefruit, shallot beurre blanc sauce; Thinly shaved raw asparagus salad with toasted, smashed filberts & pecorino; Half warmed Leonora baguette; 2005 Chehalem Dry Riesling (reserve) Fresh berries and banana with a bit of maple syrup Link to comment Share on other sites More sharing options...
porcupine Posted April 9, 2012 Share Posted April 9, 2012 Linguine with spring onions, snow peas, asparagus, bunashimoji mushrooms, and some sort of chard I'd never seen before, with lemon/white wine/butter sauce. Blue Ridge Dairy burrata with Firehook Bakery Mediterranean crackers. Butterscotch pudding. Link to comment Share on other sites More sharing options...
Pat Posted April 9, 2012 Share Posted April 9, 2012 Dinner rolls with butter Chilled asparagus salad with chile oil and toasted pine nuts Roasted leg of lamb with roasted potatoes Prosciutto-wrapped endive Link to comment Share on other sites More sharing options...
zoramargolis Posted April 9, 2012 Share Posted April 9, 2012 Spanish white fabes (indistinguishable from Tarbais beans) stewed with aromatics, Three Little Pigs smoked trotter, TLP smoked kielbasa and sweet potato spinach and iceberg salad with feta, avocado, Toigo tomato and vinaigrette homemade sourdough rye bread Otter Creek copper ale Link to comment Share on other sites More sharing options...
Fishinnards Posted April 9, 2012 Share Posted April 9, 2012 Thursday, ยำมะม่วง Green Mango Salad, ไข่ยัดไส้ omelet with siracha sauce (shark brand is way better than rooster) , ผัดผักคะน้าห stir fried Chinese broccoli and brown jasmine rice. Friday we went to Margate N.J. for Passover with my parents. Saturday, I broke all the dietary laws with a "Dino's Special" from Dino's Sub and Pizza Shop. Essentially the same type of Hoagie as the more well known White House in nearby Atlantic City, same bread (Formica Bros.) and construction. It differs from the Philly style Hoagie that Taylor aspires to, and the special has an absurd amount of meat. The sandwich pictured below is a quarter of the whole thing. It's a childhood favorite of mine. The bread and the construction make the sandwich. Sunday I made a red curry paste, bought a whole chicken and made ยำกบกะทิ (mock frog [chicken] salad with coconut milk), ไก่กระเทียมพริกไทย (garlic pepper chicken), แกงเผ็ดไก่มะเขือ (red curry with chicken and eggplant), brown jasmine rice and Avery Collaboration not Litigation ale. Link to comment Share on other sites More sharing options...
lperry Posted April 9, 2012 Share Posted April 9, 2012 Comfort food with an Easter theme to combat the pollen. Cocotte eggs in a mushroom, shallot, cognac cream, served with criques. Link to comment Share on other sites More sharing options...
Anna Blume Posted April 10, 2012 Share Posted April 10, 2012 Ecco la primavera! Asparagus risotto with green garlic, spring onions, ramps, chives, the last of this winter's homemade stock and shitakes to stand in for morels. Steenberg Sauvignon Blanc. Leftovers to become fritters beside some of Jamie's duck sausage later in the week. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 10, 2012 Share Posted April 10, 2012 eco-friendly rose veal piccatta tricolor orzo cooked with green garlic and homemade chicken stock beets two ways: greens stewed with green garlic, shallot and red pepper; roasted beetroots 2010 Arnaud de Villeneuve muscat sec Link to comment Share on other sites More sharing options...
ad.mich Posted April 11, 2012 Share Posted April 11, 2012 Risotto with ramps and staichowski hot italian sausage Arugula salad with balsamic dijon and crispy shallots Fresca Link to comment Share on other sites More sharing options...
zoramargolis Posted April 11, 2012 Share Posted April 11, 2012 tried a new product from eco-friendly--pork deckle steaks--with excellent results. These are equivalent to beef calotte (or culotte), the cap of meat on top of the rib roast. Bev told me he had been selling them to José Andres, where they were cured and used as "mystery meat" at Mini-Bar--Bev wasn't too sure about that having never eaten there. These are small rectangular, thin, relatively lean steaks, resembling mini flank steaks. I bought three, marinated them for several hours with olive oil, garlic, ancho chile powder, onion, Mexican oregano, cilantro, black pepper and lime juice. I grilled them over charcoal to medium rare, rested them and thin sliced them against the grain. The meat was folded into soft tacos--medium by the time they got to the table, tender, juicy and with a deep meat flavor that wasn't instantly identifiable as pork, but didn't taste like beef. served with pico de gallo, shredded iceberg, grated cheddar, and Cholula chipotle sauce, rajas de poblanos, Herdez canned refried beans, and Mexican beer (Pacifico and Negro Modelo) Link to comment Share on other sites More sharing options...
darkstar965 Posted April 12, 2012 Share Posted April 12, 2012 GF* BELTs with lemon chipotle aioli, Three Little Pigs maple bacon and Waterview eggs from Dupont FM. Jewel yam shoestring fries. Amy's brand canned chunky tomato soup. The rest of the 2005 Chehalem Riesling * GF: Gluten Free with no bread. Used bibb lettuce to do wrap style. Worked pretty well even with the runny egg. Link to comment Share on other sites More sharing options...
lperry Posted April 12, 2012 Share Posted April 12, 2012 Radish leaf and green garlic pesto on fusilli with a glass of sparkling white. It seems early for the garden to be dictating the menu, but there it is. Link to comment Share on other sites More sharing options...
KMango Posted April 12, 2012 Share Posted April 12, 2012 Mom-made potato salad, which will always be one of my favorite foods. Vanilla Caramel Drumstick classic ice cream cone. So-close-can-almost-taste-it thoughts of tomorrow's salt water adventures. (plus my first/last time watching) (american idol and survivor) (pop culture anthropology week 2012!) Link to comment Share on other sites More sharing options...
monavano Posted April 12, 2012 Share Posted April 12, 2012 Herb crusted EF lamb, whipped horseradish potatoes, oven roasted asparagus and confit tomatoes. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 13, 2012 Share Posted April 13, 2012 last night: mixed green salad with shredded fennel and Toigo tomatoes. blue cheese dressing herb-brined, charcoal roasted, applewood-smoked TJ's organic chicken (eco-friendly won't be selling fresh chicken until early June. until then, only frozen thawed birds.) roasted, mashed sweet potato with oj, oz, and fresh ginger 2009 DuBoeuf Morgon (meh) Link to comment Share on other sites More sharing options...
Pat Posted April 13, 2012 Share Posted April 13, 2012 Tonight: Sourdough bread and butter Meatballs stuffed with currants and pine nuts in tomato sauce Cheese stuffed shells in tomato sauce Link to comment Share on other sites More sharing options...
zoramargolis Posted April 14, 2012 Share Posted April 14, 2012 tricolor orzo salad with roasted eggplant, roasted red pepper, green garlic and garbanzos homemade sourdough rye bread sole filets with mustard-caper sauce roasted asparagus 2009 Diamond Ridge Santa Barbara County pinot noir Link to comment Share on other sites More sharing options...
lperry Posted April 14, 2012 Share Posted April 14, 2012 Dinner in two parts. Part one was radish spread (from Martha Stewart this month), crackers, cheese and mustard, grapes, mojitos, and wine out on the lawn with the neighbor. Part two was a smoked eggplant salad and papadums for an evening snack. The salad is from Julie Sahni's Classic Indian Vegetarian and Grain Cooking, and it is one of those recipes I would never have chosen to make, but it was served to me by a friend and was so amazing that I bought the cookbook because of it. Now I need my eggplant plants to be bigger than an inch tall. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 15, 2012 Share Posted April 15, 2012 posole verde corn tortillas Negra Modelo Link to comment Share on other sites More sharing options...
monavano Posted April 15, 2012 Share Posted April 15, 2012 Split pea soup with leftover Easter spiral ham (2011's ) ANKB Garden salad with Keswick feta rugelach Link to comment Share on other sites More sharing options...
lperry Posted April 16, 2012 Share Posted April 16, 2012 Veggie burgers topped with wilted spinach and arugula (from the garden) and a poached egg. Quick and easy. Link to comment Share on other sites More sharing options...
Pat Posted April 16, 2012 Share Posted April 16, 2012 Frisee and arugula mix with cucumber and Campari tomatoes; creamy Italian dressing Baby back pork ribs with bbq sauce Hotdogs and baked beans Link to comment Share on other sites More sharing options...
monavano Posted April 16, 2012 Share Posted April 16, 2012 I made a bolognese with spicy turkey sausage, based on Marcella Hazan's method. Served over De Boles linguine and topped with Fulvi. Salted caramel ice cream. Link to comment Share on other sites More sharing options...
Fishinnards Posted April 16, 2012 Share Posted April 16, 2012 Thursday, chicken with ginger ไก่ผัดขิง and chicken tom yum ต้มยำไก่ with brown jasmine rice and vegetables. Friday and Saturday, mango salad ยำมะม่วง (mango was almost ripe so I made a "black" dressing with roasted garlic, roasted chillies, tamarind, palm sugar, fish sauce and coconut cream), Ayershire ground pork with chillies, green beans, and eggplant หมูผัดพริก, with brown jasmine rice and vegetables. Sunday, chapatis, methi gosht (lamb with fresh fenugreek greens), hari chutney (cilantro chutney), masoor dhal, ghobi aloo (cauliflower and potatoes). Link to comment Share on other sites More sharing options...
monavano Posted April 17, 2012 Share Posted April 17, 2012 Orange (marmalade) and balsamic chicken thighs*over ww couscous with toasted hazelnuts and golden raisins Steamed broccoli Russell Stover raspberry cream egg * I browned up the chicken and made the sauce then cooked in my slow cooker. I knew the cooker runs too hot, because it bubbles even on the low setting. I figured after under an hour, since it had probably cooked the chicken through quickly, that I'd keep it on the warm setting until dinner-- until I saw the sauce bubbling away on warm A new Hamilton Beach slow cooker should be on my doorstep Wednesday. Thank you Amazon Prime I'm looking forward to getting back into crock pot cooking. Link to comment Share on other sites More sharing options...
Pat Posted April 17, 2012 Share Posted April 17, 2012 Homemade bagel crisps Leftover stuffed shells in tomato sauce Broccoli rabe with balsamic brown butter Link to comment Share on other sites More sharing options...
lperry Posted April 17, 2012 Share Posted April 17, 2012 Still cooking with Julie Sahni. Black peppercorn and cumin papad Spicy mushrooms with ginger and green chilies Potatoes with fenugreek greens A fumé blanc that just happened to be in my glass, but worked really well with the complexity and fragrance of the spices. Link to comment Share on other sites More sharing options...
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