nelumbo Posted October 19, 2014 Share Posted October 19, 2014 Goat cheese, swiss chard, and bacon pizza. Swiss chard and a few very overgrown bunching onions harvested from the garden; crust dough and tomato sauce from Giant because I am both lazy and super busy at the moment. Also harvested a ton of tomatillos and some chinese celery, need to make plans to deal with these asap. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted October 20, 2014 Share Posted October 20, 2014 Soup of the evening. Beautiful, beautiful soooooup* duck stock, fresh cranberry beans, eco-friendly bacon lardons, onion, leek, garlic, celery, carrots, butternut squash, fennel, barley, corn puree, fennel seed, aromatic herbs Bonaparte baguette & Kerrygold butter comice pear 2013 Comolaluna palomino *from _With Bold Knife and Fork_ by MFK Fisher 1 Link to comment Share on other sites More sharing options...
dcandohio Posted October 20, 2014 Share Posted October 20, 2014 The cold snap here prompted me to make a big pot of simple chicken soup with multi-color carrots, lots of celery and cabbage along with chopped up chicken thighs. I might throw in some egg noodles when I re-heat it next time. Link to comment Share on other sites More sharing options...
porcupine Posted October 20, 2014 Share Posted October 20, 2014 Also harvested a ton of tomatillos and some chinese celery, need to make plans to deal with these asap. Tomatillo salsa freezes surprisingly well. Link to comment Share on other sites More sharing options...
Pat Posted October 20, 2014 Share Posted October 20, 2014 Pat, would you mind sharing where you get your ideas for salad dressings? I always end up making the same tarragon, Dijon vinaigrette. Sometimes it's picking from the various vinegars and oils I have and combining what seems good together. Sometimes I take ideas from cookbooks or blogs. Other times I recreate a type of bottled dressing. That sesame-shiitake vinaigrette is a bottled dressing (Annie's), but I have made versions of my own, using toasted sesame oil, neutral vegetable oil, apple cider or rice vinegar, a little tamari or low-sodium soy sauce, rehydrated dried shiitakes, and sesame seeds. I usually keep a bottle of that or TJ's sesame-soy-ginger vinaigrette on hand for quick marinating. Making my own tends to be better from the standpoint of keeping the amount of sodium down. Sometimes I note which dressings are homemade and which are bottled, but I often don't make the distinction. Last night Salad of red leaf lettuce with tomato, avocado, cojita cheese, roasted hazelnuts, and cremini mushrooms; sesame-shiitake vinaigrette Beef brisket with onions, carrots, baby yellow beets, and tomatoes in braising liquid Mashed yukon gold potatoes Steamed green beans with black pepper and butter Steamed broccoli with hot pepper sesame oil I steamed the green beans in the microwave and they came out a little bit on the raw side of crispy. At least they won't be overdone when I reheat them...I had heavy cream several months old that I absolutely had to finish up, so I used that for the potatoes instead of milk. Wow, were those some fabulous mashed potatoes. All of that extra fat took them to a transcendent place . Link to comment Share on other sites More sharing options...
Fishinnards Posted October 20, 2014 Share Posted October 20, 2014 Mole verde con pollo (chicken in green sauce with tomatillos and jalapenos from the garden, pumpkin seeds and spices), arroz al la Mexicana (rice), frijoles negros de la olla (black beans), rajas de chile poblano with poblanos from the Four Mile Run Farmer's Market, (which turned out to be very spicy, hooray!), and tortillas. 3 Link to comment Share on other sites More sharing options...
The Hersch Posted October 20, 2014 Share Posted October 20, 2014 Soup of the evening. Beautiful, beautiful soooooup* *from _With Bold Knife and Fork_ by MFK Fisher Which was from Alice in Wonderland, by Lewis Carroll (the Mock Turtle sang it). Link to comment Share on other sites More sharing options...
zoramargolis Posted October 20, 2014 Share Posted October 20, 2014 Which was from Alice in Wonderland, by Lewis Carroll (the Mock Turtle sang it). Thanks. Link to comment Share on other sites More sharing options...
nelumbo Posted October 20, 2014 Share Posted October 20, 2014 Tomatillo salsa freezes surprisingly well. Yes, some will likely end up in the freezer if there is enough space (if last night didn't kill off the tomatillos, I might get a few more pounds in this season). I have a 3/4 size fridge and freezer space is at a premium after summer berry-picking season, plus I have three massive squash to slaughter in competition for the same space. Maybe a blackberry pie needs to enter into the upcoming baking rotation... Link to comment Share on other sites More sharing options...
Pat Posted October 20, 2014 Share Posted October 20, 2014 Yes, some will likely end up in the freezer if there is enough space (if last night didn't kill off the tomatillos, I might get a few more pounds in this season). I have a 3/4 size fridge and freezer space is at a premium after summer berry-picking season, plus I have three massive squash to slaughter in competition for the same space. Maybe a blackberry pie needs to enter into the upcoming baking rotation... Well, the fuller the freezer is, the more effective it's supposed to be . 1 Link to comment Share on other sites More sharing options...
Tweaked Posted October 21, 2014 Share Posted October 21, 2014 Polenta season has arrived. Polenta, topped with a thick stewy sauce of mushrooms, white beans, a little red wine and tomato sauce, topped with some kale cooked down with a touch of apple cider. 1 Link to comment Share on other sites More sharing options...
Pat Posted October 21, 2014 Share Posted October 21, 2014 Tortilla soup with chicken and chile-spiced pumpkin seeds Tacos (pulled pork, and brisket) Sweet and smoky mashed honeynut squash and sweet potato (smoked paprika & maple syrup) Link to comment Share on other sites More sharing options...
lperry Posted October 22, 2014 Share Posted October 22, 2014 Sometimes it's picking from the various vinegars and oils I have and combining what seems good together. Sometimes I take ideas from cookbooks or blogs. Other times I recreate a type of bottled dressing. That sesame-shiitake vinaigrette is a bottled dressing (Annie's), but I have made versions of my own, using toasted sesame oil, neutral vegetable oil, apple cider or rice vinegar, a little tamari or low-sodium soy sauce, rehydrated dried shiitakes, and sesame seeds. I usually keep a bottle of that or TJ's sesame-soy-ginger vinaigrette on hand for quick marinating. Making my own tends to be better from the standpoint of keeping the amount of sodium down. Sometimes I note which dressings are homemade and which are bottled, but I often don't make the distinction. Thanks - I'm going to try to be a little more creative, and I bought a six-pack of romaine hearts as inspiration. I've got a couple of jars of dried mushrooms on hand, too. Roasted butternut squash with sriracha yogurt, cilantro sauce, and roasted pepitas - from the Ottolenghi article in last week's Post food section Romaine in a cilantro, Key lime dressing Link to comment Share on other sites More sharing options...
Pat Posted October 22, 2014 Share Posted October 22, 2014 Lentil sausage soup Leftover brisket and root vegetables Leftover green beans Link to comment Share on other sites More sharing options...
ktmoomau Posted October 22, 2014 Share Posted October 22, 2014 Last night I made vegetable beef soup. When we had our feast with all the grass fed steaks I saved the bones and trimmings. I cut off all the small bits of meat left and there was one small part of a steak that hadn't been eaten that I cut up. I sauteed onion and garlic in butter then added in the bones and trimmings, after they all cooked a little I added some thyme, rosemary, salt and pepper and then hot water. After cooking as much goodness out as I could in a short period of time I removed the bones and pulled off any last bits of meat on them. I then added fresh crushed tomatoes, tomato paste, potatoes and let it cook a bit. I then added carrots, green beans and peas. The broth needed a small kick so I added a little bit of crushed red pepper flakes, and half of a vegetable bullion cube and two dashes or Worcestershire sauce. At the very last minute I added all the bits of beef. Actually turned out really good, especially on a dreary evening. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 22, 2014 Share Posted October 22, 2014 linguini with slow cooked bolognese (hot Italian sausage made by me with eco-friendly ground pork, onion-leek-garlic-fennel-carrot-celery base, pureed fresh tomatoes, other tomato products to beef it up, roasted wild maitake 'shrooms, porcini powder, wine, aromatic herbs) lettuce and cucumber salad with lime vinaigrette Bonaparte baguette garlic toast comice pear 2011 Cantina Zacagnini montepulciano Link to comment Share on other sites More sharing options...
nelumbo Posted October 23, 2014 Share Posted October 23, 2014 Pork and tomatillo stew, with corn chips. Did not use up as many tomatillos as I'd like. Also made a cream of Chinese celery soup using a new type of celery that I have not grown before for lunch tomorrow. I've grown Chinese celery before and found it pleasant in soup, but this variety has reddish stems and very skinny stalks and is quite different from what I grew before. It smells strongly of celery but has a strange aftertaste kind of like anise. I may need to revert to Plan B for lunch (pork and tomatillo leftovers). Link to comment Share on other sites More sharing options...
Pat Posted October 23, 2014 Share Posted October 23, 2014 Frittata (Tomato, kale, bacon, onion, mushroom, and Swiss cheese) Skillet sauté of onions, tomato, bacon, and chicken with whole wheat farfalle Link to comment Share on other sites More sharing options...
lperry Posted October 23, 2014 Share Posted October 23, 2014 Pan-fried polenta topped with mushrooms and greens Stewed Stayman apples with cinnamon, cloves, and ginger Link to comment Share on other sites More sharing options...
thistle Posted October 23, 2014 Share Posted October 23, 2014 Soup/sludgy lentils- gold lentils, red onion, smoky bacon lardons, water, chicken broth, s&p- MUCH more than the sum of it's parts. & I'm sure everyone notices how I get on here about 1/wk & post about everything under the sun, I promise no accapella videos this evening. Link to comment Share on other sites More sharing options...
thistle Posted October 23, 2014 Share Posted October 23, 2014 I said no accapella, but this was playing in the commissary this morning, a blast from the past..I'm glad I grew up in the south, it affects most of my thoughts. Link to comment Share on other sites More sharing options...
nelumbo Posted October 24, 2014 Share Posted October 24, 2014 Leftover pork and tomatillo stew. Also made a blackberry pie to make more freezer space - my apartment stove/oven has really weird heating properties, and it took about two hours to cook the pie even though I heated the blackberries up on the stove a bit first. And yet I can't put a digital thermometer on the back of the stove because the plastic melts... Link to comment Share on other sites More sharing options...
lperry Posted October 24, 2014 Share Posted October 24, 2014 A simple, vegan dinner of green beans in a sesame, ginger, soy, honey sauce, served over jasmine rice. The last of the Cháteau Bizard Grignan-les-Adhémar Montagne de Raucoule 2011. I am very sad that I have no more of this wine. Link to comment Share on other sites More sharing options...
Pat Posted October 24, 2014 Share Posted October 24, 2014 Pulled pork soft corn tacos with slaw, avocado, and cotija cheese Leftover brisket on toasted rosemary-olive roll Link to comment Share on other sites More sharing options...
Fishinnards Posted October 24, 2014 Share Posted October 24, 2014 ลาบไà¸à¹ˆ Laap Gai (chopped chicken salad), ไà¸à¹ˆà¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸² Gai Pad Bai Grapao (chicken stir fried with holy basil), ไข่เจียว Khai Jiew (Thai omelet) with ซ้à¸à¸ªà¸¨à¸£à¸µà¸£à¸²à¸Šà¸² Sauce Siracha (Sriracha sauce), หมูà¹à¸”ดเดียว Mu Daet Diao (Pork Jerky from Bangkok 54) and chicken skin with à¹à¸ˆà¹ˆà¸§ Jaew (dried chili dipping sauce), vegetables and jasmine rice. 3 Link to comment Share on other sites More sharing options...
The Hersch Posted October 24, 2014 Share Posted October 24, 2014 chicken skin with à¹à¸ˆà¹ˆà¸§ Jaew (dried chili dipping sauce) I take it that the chicken skin is seen in the upper right corner of your lovely picture. How do you prepare it? Is it as crisp as it looks? The skin is certainly my favorite part of a well-roasted chicken, but I've never prepared it as a dish on its own, and would love to. Link to comment Share on other sites More sharing options...
Pat Posted October 25, 2014 Share Posted October 25, 2014 Pan-fried bacon-wrapped cod Cauliflower-horseradish puree Stir-fried snow peas We were also supposed to have some leftover lentil sausage soup, but I forgot it . Link to comment Share on other sites More sharing options...
lperry Posted October 25, 2014 Share Posted October 25, 2014 Pan-fried polenta topped with onions and crimini mushrooms in a red wine, balsamic reduction Roasted acorn squash with dates and lemon thyme I thought it would be more difficult to transition to vegan for Mr. lperry's Mark Bittman-esque lifestyle change, but it's pretty easy to leave out the little bits of dairy I usually use and add in various herbs and spices. A plate full of vegetables is more filling than one might think. This weather, however, is making me want macaroni and cheese. Link to comment Share on other sites More sharing options...
Fishinnards Posted October 25, 2014 Share Posted October 25, 2014 I take it that the chicken skin is seen in the upper right corner of your lovely picture. How do you prepare it? Is it as crisp as it looks? The skin is certainly my favorite part of a well-roasted chicken, but I've never prepared it as a dish on its own, and would love to. This is something I got from Mission Street Food by Anthony Myint and Karen Leibowitz. The recipe itself is a take on Peking Duck. I make this whenever I have chicken skin, which is frequently because I'm always breaking down chickens into parts for various dishes. The technique is simple. Put the skin on a cookie sheet layered with parchment paper. Add another layer of parchment on top and to with another cookie sheet so the skin lays flat. Bake at 300 for 45 minutes. When it's done you can pour the fat off and use it for something great and you get golden crispy chicken skins which you can sprinkle with a little salt and eat while drinking a cold beer. I usually eat them all while I finish cooking. FYI If you use regular grocery store chickens like Perdue (which I do not), you will get a tremendous amount of fat, so you need to watch for spillover. Non-factory farm chickens are much leaner (and tastier). In my youth I was deprived of poultry skin. My parents followed the prevailing nutritional wisdom of the time, which meant lipophobia. Chicken was always skinned (even fried chicken!), butter was margarine, lard was crisco etc. The Thanksgiving turkey's crispy skin was removed and discarded, at least until I was in my twenties and realized the best part of the meal was going in the trash. After that my uncle and I would rescue the skin and split it between us. It was kinda weird that the belief in the evils of animal fat overrode my father's frugality and what was otherwise an inability to waste any food. My parents still don't eat chicken skin. 2 Link to comment Share on other sites More sharing options...
nelumbo Posted October 25, 2014 Share Posted October 25, 2014 Kimchi pancakes (kimchi from Number 1 Sons at the farmers market last weekend) - halved the recipe and was much more successful than previous attempt Grilled cheese with edam found in back of fridge Espresso brownies Link to comment Share on other sites More sharing options...
The Hersch Posted October 25, 2014 Share Posted October 25, 2014 In my youth I was deprived of poultry skin. My parents followed the prevailing nutritional wisdom of the time, which meant lipophobia. Chicken was always skinned (even fried chicken!), butter was margarine, lard was crisco etc. A friend of mine back in the 80s, when lipophobia was at its height, would get fried chicken from Popeye's and pull all the skin off and throw it away. My mind boggled even at the time. And it's funny about butter and lard; we know now that they're much healthier than margarine and Crisco. Anyway, thanks. I'll have to give your chicken-skin dish a try. I wish I could just buy some skin. It occurs to me just now that a big old stewing hen, which I like to make stock with, could give up all of her skin for this before she goes into the pot. I wonder how different an old hen's skin might be from that of a young chicken. Tastier, perhaps? Link to comment Share on other sites More sharing options...
zoramargolis Posted October 26, 2014 Share Posted October 26, 2014 meat loaf with spicy ketchup twice cooked new potatoes: steamed and then cut in half and fried in duck fat haricots verts with garlic and lemon vanilla ice cream with elderberry coulis 2006 Glorioso rioja Link to comment Share on other sites More sharing options...
Fishinnards Posted October 26, 2014 Share Posted October 26, 2014 Chapatis (ata [whole wheat flour] water), hari chutney (cilantro, mint, ginger, garlic, roasted cumin, black salt, chillies, lime juice, salt), raita (cucumber, yogurt, roasted cumin, salt, pepper), moong dal (garlic, ginger, turmeric, chillies, ghee, onions, panch phoran [bengali 5 spice], asafoetida, lime juice, jaggery), gobi aloo (cauliflower, potatoes, peanut oil, ginger, cumin seeds, chillies, coriander seed powder, turmeric, garam masala, salt), hot mango pickle, gongura chutney Andhra style (made and smuggled back from India by a friend's aunt). Link to comment Share on other sites More sharing options...
Pat Posted October 26, 2014 Share Posted October 26, 2014 Polenta baked with mild Italian sausage, herbs, and Tallegio and Parmesan cheeses Sopa seco de fideo with spinach and chickpeas Link to comment Share on other sites More sharing options...
lperry Posted October 26, 2014 Share Posted October 26, 2014 Roasted cherry tomato risotto finished with goat's milk cheese Roasted Scarlet Nantes (garden) carrots with lemon thyme Link to comment Share on other sites More sharing options...
lperry Posted October 27, 2014 Share Posted October 27, 2014 Roasted sweet potato and chickpea "salad" in a tahini, lemon dressing, served warm Steamed green beans from a friend's garden, tossed with butter and coarse salt Link to comment Share on other sites More sharing options...
Pat Posted October 27, 2014 Share Posted October 27, 2014 Leftover cod, bacon, snow peas, and cauliflower puree Leftover sweet potato-squash mash Leftover polenta with sausage and cheese My husband had a sampler plate of all the leftovers, and I had just sweet potato/squash and polenta. We're making our way through a lot of leftovers. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 28, 2014 Share Posted October 28, 2014 an Ottolenghi meatless monday eggplant cheesecake, based on a recipe from his new book _Plenty More_ with the addition of roasted red pepper, caramelized onion, parmesan cheese, and fresh parsley. delicious. oven roasted broccolini ottolenghi's (apple) cake with maple frosting, recipe found on food52.com--I substituted quince for the apple, and added cardamom to the batter. Instead of muscovado (dark brown) sugar in the maple cream cheese frosting, I used coconut palm sugar. fabulous. 2011 Ancely minervois Link to comment Share on other sites More sharing options...
Pat Posted October 28, 2014 Share Posted October 28, 2014 Salad of green gem lettuce, red leaf lettuce, avocado, tomato, artichoke hearts, bacon, and cojita cheese; miso-ginger vinaigrette Leftover lentil-sausage soup Leftover sopa seca with spinach and chickpeas Link to comment Share on other sites More sharing options...
Fishinnards Posted October 28, 2014 Share Posted October 28, 2014 Transitioned from chapatis to rice. Same moong dal, carrots (from the garden) with fenugreek (methi) greens, raita with cherry tomatoes and radish, hari chutney, pickles and a Gujarati potato dish Batata Nu Shaak, simple but a long list of ingredients (coconut oil, mustard seeds, cumin seeds, dried chillies, bay leaves, asafoetida, curry leaves, salt, hot chilli powder, turmeric, ginger, fresh green chillies, potatoes, tomatoes, coriander greens, ground coriander seeds, jaggery, and tamarind). Haven't made this in awhile. It was really good. Phone photo: Link to comment Share on other sites More sharing options...
thistle Posted October 28, 2014 Share Posted October 28, 2014 This is something I got from Mission Street Food by Anthony Myint and Karen Leibowitz. The recipe itself is a take on Peking Duck. I make this whenever I have chicken skin, which is frequently because I'm always breaking down chickens into parts for various dishes. The technique is simple. Put the skin on a cookie sheet layered with parchment paper. Add another layer of parchment on top and to with another cookie sheet so the skin lays flat. Bake at 300 for 45 minutes. When it's done you can pour the fat off and use it for something great and you get golden crispy chicken skins which you can sprinkle with a little salt and eat while drinking a cold beer. I usually eat them all while I finish cooking. FYI If you use regular grocery store chickens like Perdue (which I do not), you will get a tremendous amount of fat, so you need to watch for spillover. Non-factory farm chickens are much leaner (and tastier). In my youth I was deprived of poultry skin. My parents followed the prevailing nutritional wisdom of the time, which meant lipophobia. Chicken was always skinned (even fried chicken!), butter was margarine, lard was crisco etc. The Thanksgiving turkey's crispy skin was removed and discarded, at least until I was in my twenties and realized the best part of the meal was going in the trash. After that my uncle and I would rescue the skin and split it between us. It was kinda weird that the belief in the evils of animal fat overrode my father's frugality and what was otherwise an inability to waste any food. My parents still don't eat chicken skin. I am definitely going to try this w/ all the duck skin I pulled off today-I broke down my first duck, so breasts, legs, & misc skin, fat have been thrown back in the freezer, until I figure out what I want to do, & the wings & the rest of the carcass (chopped up w/ my Thai cleaver) went in the pressure cooker w/ ginger, garlic, lemongrass, peppercorns, soaked shiitake mushrooms Thai basil & rau ram, bay leaves, chilies, & some fish sauce for a stock, which smells miles better than my beef bone broth (which the puppies have enjoyed). I chickened out, & didn't use the innards. Link to comment Share on other sites More sharing options...
Smita Nordwall Posted October 29, 2014 Share Posted October 29, 2014 Transitioned from chapatis to rice. Same moong dal, carrots (from the garden) with fenugreek (methi) greens, raita with cherry tomatoes and radish, hari chutney, pickles and a Gujarati potato dish Batata Nu Shaak, simple but a long list of ingredients (coconut oil, mustard seeds, cumin seeds, dried chillies, bay leaves, asafoetida, curry leaves, salt, hot chilli powder, turmeric, ginger, fresh green chillies, potatoes, tomatoes, coriander greens, ground coriander seeds, jaggery, and tamarind). Haven't made this in awhile. It was really good. Phone photo: Eric, the potato dish is actually Tameta Batata nu Shaak. You guessed it, tameta for the tomatoes. It is one of my favorite childhood veg dishes. In my home, we eat it with khichadi for a simple supper. In fact, that's on the menu for dinner tomorrow night here. Cheers. 1 Link to comment Share on other sites More sharing options...
Pat Posted October 29, 2014 Share Posted October 29, 2014 Salad of green gem lettuce, red leaf lettuce, avocado, tomato, artichoke hearts, bacon, cucumber slices, and cojita cheese; miso-ginger vinaigrette Pork meatballs and marinara sauce Whole wheat pita bread Link to comment Share on other sites More sharing options...
zoramargolis Posted October 29, 2014 Share Posted October 29, 2014 last night: per J's request for a light supper of "Chinese chicken salad": stovetop grilled marinated chicken tenders sliced atop a big bowl of shredded iceberg, celery, cukes, scallions, orange segments, jalapeí±o slices, cilantro, ginger-sesame vinaigrette. and since it needed to be old school to satisfy, J had crispy chow mein noodles with his. Link to comment Share on other sites More sharing options...
nelumbo Posted October 31, 2014 Share Posted October 31, 2014 This week has been a slow progression through a large vat of leek-potato-chard-kielbasa soup, using leeks and chard from the garden. And a not very successful chili experiment which seems to have spent too much time in the crockpot resulting in a mealy texture to the ground beef (I was hoping to be safe with 80% lean, but no such luck). Tonight there was a squash emergency, wherein I discovered several small soft spots on my large cushaw. Past experience with the exponential growth of rotting patches on winter squash resulted in a large chunk of evening going to the transformation of the squash into a 4+ qt bowl of cushaw purée. The last piece is still in the oven about to go into my tiny food processor. I had been considering working with one of the cushaw (I have two) this Sunday, so now I just need to find space in the fridge for the Sunday cushaw pie and bread baking plus maybe a curried cushaw soup, and space in the freezer for baggies of purée. 1 Link to comment Share on other sites More sharing options...
porcupine Posted October 31, 2014 Share Posted October 31, 2014 grilled cheddar and bacon sandwiches Brussels sprouts cooked in bacon fat and apple cider applesauce Link to comment Share on other sites More sharing options...
dcandohio Posted November 1, 2014 Share Posted November 1, 2014 Sweet potato soup, spicy, topped with crumbled bacon Salad of shredded brussels sprouts, pumpkin seeds and more crumbled bacon with a warm bacon viniagrette. Really nice combo. I used pomegranate balsamic for the dressing, but I saw Elizabeth's post above and want to try it with apple cider. Link to comment Share on other sites More sharing options...
Tweaked Posted November 2, 2014 Share Posted November 2, 2014 On this blustery November night: pumpkin soup garnished with fried sage. Grilled cheese sandwiches using Challah from Bread Furst. And a nice rich brown ale. Link to comment Share on other sites More sharing options...
porcupine Posted November 2, 2014 Share Posted November 2, 2014 Salad of shredded brussels sprouts, pumpkin seeds and more crumbled bacon with a warm bacon viniagrette. Really nice combo. Ooh, pumpkin seeds, that does sound good. linguine with shrimp, toasted bread crumbs, sorrel, parsley, really good olive oil, garlic, Aleppo pepper a few pieces of Halloween candy for dessert Link to comment Share on other sites More sharing options...
nelumbo Posted November 2, 2014 Share Posted November 2, 2014 Last night - dinner with friends: braised beef with hand-pulled noodles (an attempt at X'ian style noodles). Moderate success, noodles need a little work but the beef turned out well. Dessert of baked alaska (Mt. Vesuvius version for friend's belated birthday) - yellow cake with Talenti vanilla gelato, meringue with half-eggshell of brandy on top, flambéed. Operation Cushaw update: non-dairy cushaw bread currently in oven, cushaw pie in preparation. Plans for cushaw custard early next week. Link to comment Share on other sites More sharing options...
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