Pat Posted June 28, 2014 Share Posted June 28, 2014 Salad of green and red leaf lettuce, tomato, fresh mozzarella, cucumber, mushrooms, radishes, and bacon; miso-ginger vinaigrette Stir-fried broccoli, tofu, pork, snow peas, mushrooms, shirataki noodles, and scallions Link to comment Share on other sites More sharing options...
zoramargolis Posted June 28, 2014 Share Posted June 28, 2014 last night: corpse reviver #2 (gin-lillet blanc-cointreau-lemon juice-brandied cherry) fresh pea soup with mint panko-crusted fish cakes made with leftover Copper River salmon and Spanish canned tuna loin served with sorrel remoulade 2013 Drylands sauvignon blanc Link to comment Share on other sites More sharing options...
Pool Boy Posted June 28, 2014 Share Posted June 28, 2014 After two weeks of no kitchen, I went grocery shopping. Tonight I am making scallops with a remoulade and mashed potatoes as an homage to Corduroy. However, I am also serving up a quick little salad of fennel, orange and shallot to go with. A nice solid white from either Spain or California to go with.I get to cook again! WAHOOOOOOOOOO! 3 Link to comment Share on other sites More sharing options...
lperry Posted June 29, 2014 Share Posted June 29, 2014 Tofu kaprow, served over jasmine rice, holy basil and young garlic from the garden, sliceable tofu from Super H. I think the flavor profile would also be very good with eggplant and sweet peppers. If you are like me and have read Fishinnards' posts about holy basil, you were thinking, wow, he really likes that herb. If I come across it, maybe I'll give it a try. Now I get why he is willing to run all over town to find it - it is a unique herb, and an exquisitely wonderful one at that. The two of us sat on the deck parsing the flavor profile: Anise. A little rosemary? Clove. Soft mint. Unrecognizable tropical floral notes. There's fruit on the nose - stone fruit? Grapes. Table grapes - that's it. We ate the entire pan full, I had put about two cups of leaves in right at the end of cooking, and we wanted more. I'm going to head outside and encourage my plants to grow faster. 4 Link to comment Share on other sites More sharing options...
Pat Posted June 29, 2014 Share Posted June 29, 2014 Grilled chicken legs with bbq sauce Grilled marinated lamb shoulder blade chops Tzatziki sauce made with sheep's milk yogurt Grilled zucchini Orzo pesto salad with feta, parsley, nicoise olives, toasted pine nuts and cherry tomatoes Grilled buttered corn on the cob Link to comment Share on other sites More sharing options...
Pool Boy Posted June 29, 2014 Share Posted June 29, 2014 Tonight will be my first attempt as grilling dry aged ribeyes at home. I can grill regular ribeyes quite well, but I will be watching these like a hawk so as to not overcook them. Maybe some frites and/or grilled asparagus to go with? Link to comment Share on other sites More sharing options...
Rieux Posted June 30, 2014 Share Posted June 30, 2014 Costco rotisserie chicken No. 1 and Sons Kalechi and Curried Beets Bibb salad with french shallot vinaigrette Mt. P farmer's market tomatoes with back-yard basil, olive oil, S+P and Costco Buffalo mozzarella (12.99 for 5 balls, imported from Italy, amazing deal. My friend from Tuscany is addicted to it, so I figured it had to be good) 1 Link to comment Share on other sites More sharing options...
thistle Posted June 30, 2014 Share Posted June 30, 2014 Chili, rice, salad, cornbread, & caramel pretzel Klondike bars for dessert. Link to comment Share on other sites More sharing options...
ktmoomau Posted June 30, 2014 Share Posted June 30, 2014 Burgers on the grill at the in laws with tomato and leaf lettuce from the garden. Zucchini ribbons with pesto and a cucumber, tomato and pepper salad. Frozen onion rings that I had never had that I hate to admit were pretty tasty. Link to comment Share on other sites More sharing options...
Pool Boy Posted June 30, 2014 Share Posted June 30, 2014 Tonight will be my first attempt as grilling dry aged ribeyes at home. I can grill regular ribeyes quite well, but I will be watching these like a hawk so as to not overcook them. Maybe some frites and/or grilled asparagus to go with? OK these were pretty spectacular steaks. I should have had them cut to 1.75 inches instead of 1.5, but i stayed close and pretty much nailed the temp (Precisely between rare and medium rare) - but lacked *enough* try crispy fat -- any tricks? Frites were good and asparagus got a tad blackened but still tasted delicious. Juan Gil current vintage from Spain was a good pairing. Link to comment Share on other sites More sharing options...
Pat Posted June 30, 2014 Share Posted June 30, 2014 Leftover grilled chicken Leftover orzo pesto salad Leftover grilled zucchini Green bean and mushroom casserole with crushed potato chips I had a lot of mushrooms and milk that had to be used ASAP, and also had some green beans I'd bought at Eastern Market on Saturday, so I dug around for a recipe for "from scratch" green bean casserole. It seemed odd making it in June instead of, say, November, but it came out great. The process didn't really heat the kitchen up too much. Instead of making fried onions for the top, I crushed up some Cape Cod kettle chips, which was a good substitution. Link to comment Share on other sites More sharing options...
lperry Posted June 30, 2014 Share Posted June 30, 2014 Chard (garden) and black bean tacos with lime and crumbled goats' milk feta (those cheese guys at the Four Mile Run Market) Avocado, palm heart, and purslane (weed in the garden) salad Link to comment Share on other sites More sharing options...
Tweaked Posted June 30, 2014 Share Posted June 30, 2014 A little farmers market Three Sisters style cooking - squash, corn, and (canned) white beans cooked with onion and garlic and a sprinkle of smoked paprika. This served as a bed for oven roasted bluefish all topped with some sauteed beet greens. Side of blanched green beans. Link to comment Share on other sites More sharing options...
KeithA Posted July 1, 2014 Share Posted July 1, 2014 Freestyle donburi: steamed rice topped with sweet, brown donburi sauce with onion slices simmered in it and egg omelette. Added garlic sauteed dinosaur kale and red bell pepper garnished with various pickles - tokuan neon yellow radish and deep purple eggplant I bought at Hana and some homemade vietnamese-style daikon radish and carrot slices. Link to comment Share on other sites More sharing options...
lperry Posted July 2, 2014 Share Posted July 2, 2014 Sweet corn, lime, mango tacos. Daiquiris. Digitalis for the heart palpitations brought on by the USA Belgium game. 1 Link to comment Share on other sites More sharing options...
Pat Posted July 3, 2014 Share Posted July 3, 2014 A very colorful meal last night: Fruit and cheese platter -- Fresh figs stuffed with cottage cheese with peppered honey; Abate pear sauce and black raspberries Mini Caprese salad Pan-fried salmon and rainbow trout fillets on a bed of watercress and baby spinach with heirloom tomato, feta, nicoise olives, and cucumber; lemon-lime vinaigrette Leftover ear of grilled buttered corn Honey and vinegar glazed carrots Whole wheat pita bread The Caprese was "mini" because it had multi-colored cherry tomatoes and a small ball of buffalo mozzarella (bocconcino?) I had gotten the idea for the fish from a restaurant special I saw listed recently. I bought about 1/4 pound piece of each type of fish. The colors contrasted slightly with each other and looked pretty with all the other ingredients. Link to comment Share on other sites More sharing options...
dcandohio Posted July 3, 2014 Share Posted July 3, 2014 Catfish cooked in foil on the grill, slathered with left-over homemade caesar dressing A saute of corn (grilled then cut off the cob), zucchini, seeded tomato, green onion, garlic and fresh basil Homemade peppermint tea sorbet Link to comment Share on other sites More sharing options...
porcupine Posted July 4, 2014 Share Posted July 4, 2014 chilled creamy corn soup with basil oil roasted zucchini and red bell pepper with shaved pecorino Toscano fig salami corn rye from Bread Furst Link to comment Share on other sites More sharing options...
Pat Posted July 4, 2014 Share Posted July 4, 2014 Made a bunch of stuffed pitas for dinner last night, some with lamb and some with beef: Leftover grilled lamb and tzatziki sauce Beef barbacoa meatballs Guacamole Shredded lettuce Sliced tomato Sour cream Whole wheat pita bread Link to comment Share on other sites More sharing options...
zoramargolis Posted July 4, 2014 Share Posted July 4, 2014 last night: gazpacho herb-brined eco-friendly pork chops, stove-top grilled fried rice (made with leftover rice from Joe's Noodle House) green beans brown sugar caramel gelato An excellent rioja, but I have already pitched the bottle and can't recall the name or vintage Link to comment Share on other sites More sharing options...
porcupine Posted July 6, 2014 Share Posted July 6, 2014 a few nights ago, green tuna salad on Bread Furst corn rye; leftover chilled creamy corn soup with basil oil green tuna salad = Ortiza tuna, homemade mayo, celery, a little scallion, salt-cured capers, picholine olives, cornichons, lots of tarragon the corn rye is awesome, doesn't have an overwhelming taste of carraway, but once in every two or three slices you can taste coriander Link to comment Share on other sites More sharing options...
Pat Posted July 6, 2014 Share Posted July 6, 2014 For the Fourth: Deviled eggs Turkey burgers with smoked gouda Spare ribs Grilled beer-braised bratwursts Fresh fava beans, cherry tomatoes, and watercress with apple cider vinaigrette Corn on the cob with butter Last night: Leftover deviled eggs Caprese pesto salad with favas (using basil-spinach pesto instead of basil leaves) Grilled skewered pork chunks tossed with chopped grilled peaches and arugula; balsamic honey vinaigrette Grilled chicken breasts with bbq sauce Leftover brats Corn on the cob with butter Baked potatoes with butter or sour cream Link to comment Share on other sites More sharing options...
dcandohio Posted July 6, 2014 Share Posted July 6, 2014 Salmon grilled on cedar planks with a fruit/pepper vinegar glaze Oil and vinegar slaw Steamed sugar snap peas (gift from someone's garden) Peppermint iced tea sorbet Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 7, 2014 Share Posted July 7, 2014 Tanqueray Ten Negronis Everything fresh from the Silver Spring market and on the grill: Potatoes brushed with garlic scape butter (the scapes were a gift) Green beans tossed with olive oil, salt, and pepper Garden Path sirloin, olive oil, s&p Vanilla ice cream with homemade sour cherry sauce Link to comment Share on other sites More sharing options...
zoramargolis Posted July 7, 2014 Share Posted July 7, 2014 birthday dinner for J--a few of his favorite things city of light aperitif cocktail (Lillet blanc, dolin dry, orange brandy liqueur, prosecco) charcoal-grilled ribeye 4-bean salad corn pudding 2012 Maipe bondarda reserva Link to comment Share on other sites More sharing options...
porcupine Posted July 7, 2014 Share Posted July 7, 2014 Recipe for corn pudding, please? Link to comment Share on other sites More sharing options...
lperry Posted July 7, 2014 Share Posted July 7, 2014 Broccoli and slice-able tofu (super firm? ultra firm? it sounds too much like a fitness video) in homemade green curry Daiquiris with Barbancourt blanc Link to comment Share on other sites More sharing options...
bettyjoan Posted July 7, 2014 Share Posted July 7, 2014 Martha Stewart's turkey burgers (my favorite recipe - with Gruyere, Dijon mustard, breadcrumbs, scallions, and garlic in the patties) Jean-Georges Vongerichten's roasted corn with Manchego and lime (my favorite summer side dish) It was our July 4 "BBQ," just a couple of days late. Link to comment Share on other sites More sharing options...
lperry Posted July 7, 2014 Share Posted July 7, 2014 Jean-Georges Vongerichten's roasted corn with Manchego and lime (my favorite summer side dish) I just saw this recipe over the weekend and am now going to make it sooner rather than later. Thanks for the recommendation! Link to comment Share on other sites More sharing options...
zoramargolis Posted July 7, 2014 Share Posted July 7, 2014 Recipe for corn pudding, please? I didn't write down what I did, but here goes an approximation: kernels cut off of 4 ears of previously steamed corn, cause I had them in the fridge. Uncooked would work just as well, if not better put the corn in the blender with 2 eggs about 1 1/2 cups of milk and creme fraiche together 3 or 4 T. of melted butter 1 T. of agave syrup whisk together 1/3 c. flour 1 tsp. baking powder 1 tsp. salt 1/2 tsp. cumin mix contents of blender into dry ingredients stir in 1 roasted, chopped poblano chile pour into buttered casserole bake at 375 F. for approx. 40-45 minutes until it stops jiggling and is brown on top you could use canned green chile and add cheese, as a variant. Or make it without the cumin and green chile. 2 Link to comment Share on other sites More sharing options...
ktmoomau Posted July 7, 2014 Share Posted July 7, 2014 Well this past week I got to cook a few meals for the in-laws at the beach: Fresh, but not homemade linguine, with zucchini from the garden, fresh shrimp from Barnacle Bill's in HHI and a garlic, white wine, butter and olive oil sauce. Topped with some Parmesan. Another night I made Maryland Crab Cakes. And then we grilled red snapper on the grill that we had with a rustic ratatouille and a crab sauce. The next day this turned into fish tacos and crab soup. Link to comment Share on other sites More sharing options...
Tweaked Posted July 7, 2014 Share Posted July 7, 2014 riffing on a Penelope Casas recipe: Paella with beet greens, toasted almonds, chickpeas. Link to comment Share on other sites More sharing options...
porcupine Posted July 8, 2014 Share Posted July 8, 2014 salad of baby greens, including lots of sunflower shoots and pea shoots, with red wine* vinaigrette a soft ripened cow cheese slices of finocchiona kalamata olives and cornichons black raspberries with cream for dessert *All Things Olive (at Union Market and Bethesda Central Farm Market) sells outstanding vinegars by Katz; check it out if you haven't yet! ps that roasted corn with lime and Manchego is great; I'd forgotten about it, thanks for the reminder Link to comment Share on other sites More sharing options...
Pat Posted July 8, 2014 Share Posted July 8, 2014 Salad of gem lettuce, tomato, bacon, deviled eggs, and shredded Manchego cheese; miso-ginger vinaigrette Bulgur with mushrooms and leftover barbacoa meatballs Leftover honey vinegar glazed carrots Early yesterday I made a batch of an old Martha Stewart recipe for bulgur softened in beef broth and combined with sautéed mushrooms and shallots. I refrigerated it, and then, for dinner, I reheated it in the microwave with leftover spicy beef meatballs nestled in the mix. It was a great combination. Given my previous difficulties with Bob's Red Mill quick-cooking bulgur, I brought the broth to a boil and cooked the bulgur in the broth for several minutes before leaving it to soak, as plain soaking doesn't seem to work with this. That still wasn't enough. I ended up cooking it in more broth for at least as long as the package directions say, then letting it sit to absorb, and it still didn't get that soft. After enough time, additions of more broth, and heating, it eventually was okay, but this stuff sure is a challenge to work with. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 8, 2014 Share Posted July 8, 2014 Pat-- Have you contacted the company to let them know, and ask them what might explain the difference between their instructions and your experience? They might appreciate hearing feedback, and you might get some useful information and/or product from them. Link to comment Share on other sites More sharing options...
bettyjoan Posted July 9, 2014 Share Posted July 9, 2014 Macaroni salad with bacon, peas, and creamy dijon dressing Grilled chicken Link to comment Share on other sites More sharing options...
Pat Posted July 9, 2014 Share Posted July 9, 2014 Pat-- Have you contacted the company to let them know, and ask them what might explain the difference between their instructions and your experience? They might appreciate hearing feedback, and you might get some useful information and/or product from them. I should probably do that, Zora. Before that, though, I ought to try making one batch exactly as they say on the package. Ending up cooking it for their cooking time after doing all kinds of other things first might be an explanation for the problem. I've still got part of a package left. I meant to look for bulgur at Trader Joe's yesterday, as I've made that successfully in the past, but I forgot...even though it was on my list! Last night was an assortment of several smallish things: Squash blossom quesadillas Leftover grilled brats on buns (all cut in half to make smaller sandwiches) Chicken penne pesto salad made with leftover grilled chicken breast and excess basil-spinach pesto Link to comment Share on other sites More sharing options...
ktmoomau Posted July 9, 2014 Share Posted July 9, 2014 Last night was zucchini boats with the zucchini pulp, ground beef, radish, onion and a spicy red pepper sauce topped with smoked mozzarella. In what is obviously a mistake I also brought a frozen entree to work with zucchini, that I am regretting since we have so much in the fridge that I need to use. Link to comment Share on other sites More sharing options...
ktmoomau Posted July 10, 2014 Share Posted July 10, 2014 Zucchini, rice base with pork and beef meatballs made with finely chopped radish and poblano in them and then a slaw of nappa, radish, green onion and goat cheese on top. We are having some interesting meals lately because I am in that stage where I kind of really need to go to the grocery store, but I also can still make a lot of meals with what we have. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 10, 2014 Share Posted July 10, 2014 last night: wild salmon burgers with Asian flavors (lemon grass, kaffir lime zest and juice, ginger, scallions, cilantro, soy sauce, panko and egg) served on buns with frisee, lettuce and wasabi mayo sliced cucumber with rice vinegar, soy sauce, cilantro and red pepper flakes potato chips cantaloupe 2013 Muga rosé 1 Link to comment Share on other sites More sharing options...
Pat Posted July 10, 2014 Share Posted July 10, 2014 Last night: Scrambled eggs with ginger-serrano hot sauce Leftover bratwurst in potato bun with sauerkraut Leftover chicken penne pesto salad Link to comment Share on other sites More sharing options...
lperry Posted July 10, 2014 Share Posted July 10, 2014 This black bean and corn salad is marinating in the fridge. I used Rick Bayless' salsa negra instead of the canned chipotles, and I left out the raw onion. Now off to make a daiquiri. Link to comment Share on other sites More sharing options...
ktmoomau Posted July 11, 2014 Share Posted July 11, 2014 Tonight was leftover meatballs with spaghetti and a jarred red sauce with grated squash and some red wine. The epic days of squash continue. The spaghetti sauce actually turned out pretty good. The dog was begging for the bits of squash stuck to our bowls, which is hilarious because he won't eat a raw vegetable to save his life. Link to comment Share on other sites More sharing options...
Pat Posted July 11, 2014 Share Posted July 11, 2014 Whole wheat pita bread and roasted garlic hummus Skate wing with lemon butter Spinach salad with bacon, mushrooms, tomato, shredded Parmesan, and warm bacon-apple cider vinaigrette The skate came from The District Fishwife. It was less expensive than I thought it would be, since I wasn't factoring in how light it is. Should have bought more. I seasoned the butter for the fish with lemon juice and dried lemongrass,* plus some powdered ginger, garlic, and s+p. I spooned what was left in the pan after cooking over the skate to serve. *Impulse purchase on a recent Penzey's trip. Link to comment Share on other sites More sharing options...
porcupine Posted July 11, 2014 Share Posted July 11, 2014 first big cutting back of basil meant it was time to make pesto, so: gemelli with pesto slices of salami avec herbes de Provence Kalamata olives cherry galette Link to comment Share on other sites More sharing options...
porcupine Posted July 13, 2014 Share Posted July 13, 2014 farro (cooked in corn stock) tossed with cherry tomatoes, roasted zucchini, parsley roasted corn with lime and pecorino toscano (didn't have manchego) watermelon and feta with Thai basil, olive oil slices of salami with herbs de provence peach/blueberry/black raspberry galette 1 Link to comment Share on other sites More sharing options...
Pat Posted July 13, 2014 Share Posted July 13, 2014 Goat cheese brie and baguette slices Grilled chicken breast and drumsticks with bbq sauce Grilled top sirloin steak fajitas --Grill-roasted red peppers --Caramelized onions --Sour cream --Flour tortillas Buttered corn on the cob Grilled purple eggplant (fairly small, narrow type--don't know the name) Link to comment Share on other sites More sharing options...
zoramargolis Posted July 13, 2014 Share Posted July 13, 2014 last night, my dinner was a big bowl of romano beans stewed with olive oil, leek-onion-garlic, fresh tomato, chunks of smoky roasted eggplant, aromatic herbs. gigante beans stirred in, topped with a dollop of pesto, chopped fresh basil and parsley. 2013 Nobilo sauvignon blanc 1 Link to comment Share on other sites More sharing options...
lperry Posted July 13, 2014 Share Posted July 13, 2014 The first eggplant came out of the garden, so eggplant and tofu kaprow over jasmine rice. The holy basil loves this heat and is cranking out there. I wish I could preserve it decently, but there's just nothing quite like fresh. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 14, 2014 Share Posted July 14, 2014 frittata with zucchini, corn, pesto multigrain toast peach tart with vanilla almond custard 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