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#9401 johnb

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Posted 22 August 2014 - 07:35 PM

Bone-in pork sirloin braised in milk (Marcella Hazan recipe)

Long and slow cooked green beans (pole beans)

Garlic mashed red skin potatoes

 

'83 Côte-Rotie Côtes Brune & Blonde  Domaine J. Vidal-Fleury


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#9402 Pat

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Posted 23 August 2014 - 07:48 AM

Thursday night;

Cauliflower and blue cheese soup with thyme and sriracha sauce
Baby arugula and radicchio, cucumber, radishes, mushrooms, and tomato; miso-ginger vinaigrette
Rotini with hot Italian turkey sausage ragu, Parmigiano-Reggiano, and three cheddar blend
 
Last night:
Baby arugula and radicchio, cucumber, radishes, mushrooms, and tomato; miso-ginger vinaigrette
Pork bratwurst, baked beans, and quinoa
Steamed broccoli


#9403 lperry

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Posted 23 August 2014 - 08:18 AM

Sweet corn and squash blossom risotto

Eggplant pancakes with parsley and parmesan, adapted from Marcella Hazan's recipe

 

Rosé from Provence


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#9404 bettyjoan

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Posted 23 August 2014 - 06:13 PM

Well, hello, kitchen!  How nice to see you!

 

Beef tenderloin with cherry/balsamic/black pepper/shallot reduction

Green pea risotto

 

Macedonian red wine (very fruity - went nicely with the cherry sauce)


Betty Thurber Rhoades
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#9405 Pat

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Posted 23 August 2014 - 06:56 PM

Baby arugula, baby spinach, watercress, butter lettuce, cucumber, radishes, tomato, hard-boiled eggs, and sunflower seeds; miso-ginger vinaigrette

Quinoa, broccoli, and gigande bean salad

Rotini with hot Italian turkey sausage ragu, (shredded from frozen) fresh mozzarella, Parmigiano-Reggiano, and three cheddar blend



#9406 zoramargolis

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Posted 23 August 2014 - 09:50 PM

quiche mexicaine: corn, roasted poblano chiles, jack cheese, scallion, cilantro, cumin (+egg, creme fraiche, buttermilk custard)

 

2013 Muga rosé



#9407 Pat

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Posted 24 August 2014 - 06:48 PM

Baguette with peppered* extra virgin olive oil
Grilled chipotle-gouda turkey burgers
Grilled chicken drumsticks
Grilled tofu over sauteed greens (watercress and spinach) with Asian marinade/dressing and peanuts
Corn on the cob
 
*coarsely ground black pepper + habanero pepper flakes


#9408 ktmoomau

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Posted 25 August 2014 - 10:49 AM

We had a bbq by the pool yesterday over in Southern Maryland at my Mom's "friend's" house.  We made bbq chicken, burgers and hot dogs.  We had grilled squash and cantaloupe and tomatoes.  It was a lovely meal.  I had a couple parties to go to all weekend so I made fresh peach salsa I took here and to a friend's house, also made some guac.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
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www.katelintaylor.com


#9409 Tweaked

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Posted 25 August 2014 - 12:08 PM

Ratatouille, couscous, bread crumbs with a sprinkle of pecorino

Green beans finished with garlic, basil, mint, and a twist of lemon

Roasted new potatoes with za'atar

 

Gerhard Markowitsch Rose 2013


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Meat is Murder...Tasty Tasty Murder

#9410 zoramargolis

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Posted 25 August 2014 - 03:59 PM

eco-friendly suckling pig shoulder, herb-brined and applewood smoked, pulled and served with zq sauce on toasted sesame seed buns

napa cabbage slaw

bbq kidney beans, pressure cooked with aromatics and onion sauteed in bacon fat

 

DB vienna lager

hell or high watermelon



#9411 Pat

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Posted 25 August 2014 - 06:14 PM

Crostini

Grill-roasted poblanos stuffed with white and red quinoa, grilled tofu, sautéed mushrooms, sautéed baby spinach, and cheddar

Leftover grilled turkey burgers with extra sautéed spinach and sautéed mushrooms

Leftover grilled chicken drumsticks



#9412 zoramargolis

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Posted 26 August 2014 - 10:37 AM

eco-friendly spicy Italian sausage and peppers+ (ripe frying peppers, a N.M. Hatch chile*, tomato, onion, garlic, and a smoked eggplant), grated parmesan/romano, chopped basil/Italian parsley

whole grain garlic toast

cantaloupe

 

2010 Castaño Hecula

 

*on sale at my neighborhood Safeway for 99 cents a pound



#9413 bettyjoan

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Posted 26 August 2014 - 03:04 PM

Baked chicken breast (marinated in garlic, ginger, soy sauce, and honey)

Sesame lo mein noodles


Betty Thurber Rhoades
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#9414 Pat

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Posted 27 August 2014 - 07:07 AM

Salad of baby arugula, baby spinach, frisee, mache, radishes, tomato, cucumber and avocado; miso-ginger vinaigrette
Pork and veal meatballs with tomato sauce
Polenta with sauteed shiitake and button mushrooms


#9415 lperry

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Posted 27 August 2014 - 08:47 AM

Tomato paella.



#9416 lperry

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Posted 28 August 2014 - 08:39 AM

Thai green curry with eggplant, tofu, and holy basil

Jasmine rice



#9417 Pat

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Posted 28 August 2014 - 10:29 AM

Cauliflower blue cheese soup with sriracha sauce
Crab cakes with sheep's milk yogurt tartar sauce
Blistered shisito peppers (also with the yogurt sauce for dipping)
Braised string beans with bacon and cherry tomatoes
 
I'm not sure what variety of beens the string beans were.  The vendor at the market had three types:  the more conventional ones; ones that looked like romano beans on steroids; and these, flecked with maroon like scarlet runner beans and between the other two types in size.  She said that all of them were string beans and should be eaten in the pod.  I cooked these using a variation of Russ Parsons' recipe for braised romano beans with cherry tomatoes, and they turned out excellent.


#9418 zoramargolis

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Posted 28 August 2014 - 07:46 PM

fattoush-ish salad made with seeded Afghan flatbread, a heap of lettuce and veg, chick peas, and a side of sardines

seedless watermelon from Next Step



#9419 lperry

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Posted 28 August 2014 - 09:35 PM

I'm not sure what variety of beens the string beans were.  The vendor at the market had three types:  the more conventional ones; ones that looked like romano beans on steroids; and these, flecked with maroon like scarlet runner beans and between the other two types in size.  She said that all of them were string beans and should be eaten in the pod.  I cooked these using a variation of Russ Parsons' recipe for braised romano beans with cherry tomatoes, and they turned out excellent.

 

 

Interesting.  I wonder if they were young cranberry beans?

 

We had very little time tonight, so I made a quick chickpea, goat's milk feta, and Sungold tomato salad in a tarragon vinaigrette.



#9420 Pat

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Posted 29 August 2014 - 12:47 PM

Interesting.  I wonder if they were young cranberry beans?

 

Could be.  Thanks. When I googled lots of images for cranberry beans, most of the pods were white, but I did find one that had the dark green background color like what I had bought.

 

Last night was

Bruschetta with tomato and basil

Baby arugula, baby spinach, frisee, butter lettuce, and mache with bacon, radishes, tomato, cucumber and avocado; miso-ginger vinaigrette
Roasted half chicken
Rice pilaf


#9421 ktmoomau

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Posted 29 August 2014 - 01:03 PM

Dinners this week have mostly been take out because I am swamped at work.  But last night I made two organic rib eyes with sauteed shallot, green beans and assorted peppers.  Boudin sourdough.  Matt made us some cocktails, not sure what he started with, but it was a little off on balance so we threw in some passion fruit juice and yum.  


But I learned fast how to keep my head up 'cause I
Know I got this side of me that
Wants to grab the yoke from the pilot and just
Fly the whole mess into the sea. The Shins
www.rrbmdk.com
www.katelintaylor.com


#9422 Pat

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Posted 30 August 2014 - 08:37 AM

Frisee and butter lettuce salad with tomatoes, bacon, cucumber, and radishes; topped with reheated grilled tofu and peanuts; shiitake-sesame vinaigrette
Pot roast with red potatoes, carrots, onions, string beans, and tomatoes
 
I added the last of the leftover braised string (possibly cranberry :) ) beans and cherry tomatoes right at the end of the cooking time.  That went really well with the rest of this.  I used a boneless beef blade roast, with dark beer (stout) and boxed beef stock for liquid, and it cooked up amazingly tender.  We could basically just pull it apart with our forks.


#9423 zoramargolis

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Posted 30 August 2014 - 10:20 AM

tacos al carbon, made with charcoal-grilled tri-tip

corn tortillas

pico de gallo

calabacita con rajas y maiz*

frijoles borrachos

 

DB Vienna lager

 

*a mother of invention saga: I started by roasting chiles for the rajas, 4 green and 1 ripe red poblano, and 4 Hatch chiles, which were peeled and cut into thin strips, long sauteed with a pile of sliced white onion, garlic, and finished with some lime juice and heavy cream. They were so spicy, that I could not imagine us eating them untamed somehow. I had an unusual bulbous green squash, called an avocado squash, that I had bought at last Sunday's Dupont market from Next Step produce. It was the size of a mini-melon, had a nice buttery texture and almost no flavor. I sliced it thin and sauteed it with some garlic, and stirred in a couple of spoonfuls of the rajas, so that it was about 3/4 squash and 1/4 rajas. I had found an abandoned ear of corn in the fridge and grilled it with the tri-tip, cut the kernels off and mixed them in with the other veg. The resulting melange was delicious, but still caused the occasional bout of coughing when a particularly Scoville-laden morsel of chile was encountered.


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#9424 Pat

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Posted 31 August 2014 - 08:04 AM

Salad of mache, butter lettuce, and mint with scallions, tomatoes, and avocado; white balsamic vinaigrette
Grilled butterflied leg of lamb
Grilled portobello mushrooms
Corn on the cob, buttered
 
I marinated the lamb in olive oil, red wine vinegar, garlic, lemon, and mint with some scallions.  The mushrooms got a soak in the dregs of a shiitake-sesame bottled dressing combined with the dregs of a bottle of Worcestershire.  Both the lamb and the salad were riffs off a Tyler Florence recipe combination I found online.  I already had the mache and wanted to use mint in the lamb marinade (his called for fresh oregano in the marinade instead of mint), so I picked up spearmint on my trip to the market and got going.


#9425 johnb

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Posted 31 August 2014 - 10:37 AM

Dinner party Friday eve:

 

Eggplant, fried ripe tomato and portobello mushroom casserole (left over from previous day -- served as app)

Turkey under a brick*

Turkey broth gravy made with bones and trimmings

Okra, rough sliced and sauteed naked in butter

Tomato salad with blue cheese

Corn on the cob

Mashed sweet potatoes

Blueberry crumble

 

Two rounds of Bloody Caesars (Canada's national cocktail, made with Clamato juice); Castelvetrano olives from Costco

Ch. Ducru-Beaucaillau '89

Chestnut Farms Straight Bourbon

 

*turkey half, partially deboned, marinated overnight in olive oil, lemon juice, granulated garlic, smoked paprika, and other stuff I've forgotten, then iron skillet sauteed in olive oil and clarified butter until brown/black on both sides, weighted with another skillet and a brick, and convection roasted for about an hour.  Crisp and juicy.  Now I have to figure out what to do with the other half of the turkey.



#9426 zoramargolis

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Posted 31 August 2014 - 12:29 PM

Now I have to figure out what to do with the other half of the turkey.

 

Wow, let me count the ways (other than the obvious sliced turkey sandwiches): turkey tacos or enchiladas; re-heated in bbq sauce and served on buns, with cole slaw; in a bean and vegetable soup based on stock from the bones; in a chopped salad; hash; in an Asian-style rice noodle soup.

 

Sounds like a delicious meal, by the way.



#9427 johnb

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Posted 31 August 2014 - 01:57 PM

Wow, let me count the ways (other than the obvious sliced turkey sandwiches): turkey tacos or enchiladas; re-heated in bbq sauce and served on buns, with cole slaw; in a bean and vegetable soup based on stock from the bones; in a chopped salad; hash; in an Asian-style rice noodle soup.

 

Sounds like a delicious meal, by the way.

Zora -- Thanks for the compliment and the ideas, but as usual I wasn't being clear.  The other half of said turkey is still in the fridge, raw, so what I'm actually pondering is how to cook it.  Compounding my dilemma is that I will be a bachelor for the next 10 days or so.

 

I have some tasty left-over stock from a batch of green beans, so that might figure into the solution, as it were.  Between that and the surfeit of tomatoes in the house there could be some sort of turkey/tomato stew in my near-term future.



#9428 Xochitl10

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Posted 31 August 2014 - 09:29 PM

Inspired by a couple of posts earlier this summer about  Vongerichten's roasted corn with Manchego, I made it this evening using local corn and jalapenos.  Wow, is that some delicious corn. It evoked the calabacitas (zucchini with corn and chile) that my Mexican grandmother used to make, minus the zucchini and with Manchego/jalapeno instead of colby/green chile. So good, especially with a Tanqueray Gimlet and some German sausages from WF.


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#9429 Pat

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Posted Yesterday, 07:51 AM

Toasted hollowed baguette filled with with cheddar, refried beans, and fresh tomato salsa
Leftover pork-veal meatballs with polenta
Braised Swiss chard with bacon, onion, garlic, and bread crumbs


#9430 dcandohio

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Posted Yesterday, 08:17 AM

Little neighbor party:
Artichoke/parmesean spread
Proscuitto and melon
Jar salsa and chips
Smoked then grilled wings
Celery and homemade blue cheese dip
Chicken sausage
Oven Fries
Sliced homegrown tomatoes with garden basil, salt, olive oil

Shut up and pour another glass of wine, please.


#9431 zoramargolis

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Posted Yesterday, 12:01 PM

Zora -- Thanks for the compliment and the ideas, but as usual I wasn't being clear.  The other half of said turkey is still in the fridge, raw, so what I'm actually pondering is how to cook it.  Compounding my dilemma is that I will be a bachelor for the next 10 days or so.

 

I have some tasty left-over stock from a batch of green beans, so that might figure into the solution, as it were.  Between that and the surfeit of tomatoes in the house there could be some sort of turkey/tomato stew in my near-term future.

 

Interesting choice, to cook half the turkey. I usually cook it all at once, even if I only need half, figuring the time spent cooking is essentially the same and then I can indulge my true lazy slugness and serve leftovers for a meal or three. However, you might take the opportunity of your (gluten-free, as I recall) wife not being around, to enjoy some forms of grain that you aren't ordinarily able to serve. ie. brine and then roast the turkey and slice it for sandwiches on real bread. Make stock with the bones and use that to make mushroom barley soup and the leftover meat in turkey tetrazzini. Squirrel away the extra soup and noodle casserole in the freezer for those times when you two aren't sharing the same meal.



#9432 johnb

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Posted Yesterday, 05:03 PM

Interesting choice, to cook half the turkey. I usually cook it all at once, even if I only need half, figuring the time spent cooking is essentially the same and then I can indulge my true lazy slugness and serve leftovers for a meal or three. However, you might take the opportunity of your (gluten-free, as I recall) wife not being around, to enjoy some forms of grain that you aren't ordinarily able to serve. ie. brine and then roast the turkey and slice it for sandwiches on real bread. Make stock with the bones and use that to make mushroom barley soup and the leftover meat in turkey tetrazzini. Squirrel away the extra soup and noodle casserole in the freezer for those times when you two aren't sharing the same meal.

 

Good points.  Cooking only half the turkey devolved from the cooking method.  I've made chicken-under-a-brick many times; my method is, after spatchcocking, to saute the whole thing both sides in an iron skillet, then weight it down with a second iron skillet and put the whole assembly in the oven.  I did the same thing with the turkey, but only half could ever fit into a 12" skillet.  I could have done two complete skillets full, but that wouldn't have fit into the oven as a practical matter, and there was no reason to cook so much.  And anyway this whole thing was something of an experiment, with guests as guinea pigs.  But it worked out fine.

 

For my "dinner" tonight, the first night of my temporary bachelorhood, I just now had a lovely turkey salad sandwich topped with, what else, a very thick slice of tomato, which will shortly be followed by another tomato slice topped with anchovies and balsamic.  The dogs will be having some de-boned turkey bits from broth-making added to their kibble.

 

For the remainder of the turkey, for part I'm still leaning to some type of turkey/tomato stew (cacciatore?), and for another part perhaps either some Chinese stir fry or something Indian.  Your turkey tetrazinni idea also sounds good; I wonder if I could work in some tomatoes.

 

Did I mention I have lots of tomatoes?



#9433 lperry

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Posted Yesterday, 09:33 PM

Penne (Trader Joe's) with yellow crookneck squash (garden), leeks (garden), mint (garden), goat's milk feta (that guy at the farmers' market), and white wine (Last Bottle). 70-ish percent local. :)



#9434 dcandohio

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Posted 18 minutes ago

Tiny farmer's market eggplants stewed with tomatoes (also farmer's market), onions, garlic, red pepper, capers, kalamata olives, jalapeno, rosemary, basil, topped with shaved parmesan reggiano.
Indiana cantaloupe.

Shut up and pour another glass of wine, please.


#9435 Pat

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Posted 17 minutes ago

Blistered shisito peppers and yogurt tartar sauce for dipping
Leftover grilled lamb
Leftover grilled portobello mushrooms
Leftover rice pilaf






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