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Dinner

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#9551 nelumbo

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Posted 19 October 2014 - 06:26 PM

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.



#9552 zoramargolis

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Posted 19 October 2014 - 09:36 PM

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


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#9553 dcandohio

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Posted Yesterday, 06:37 AM

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.

Shut up and pour another glass of wine, please.


#9554 porcupine

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Posted Yesterday, 06:59 AM

Also harvested a ton of tomatillos and some chinese celery, need to make plans to deal with these asap.

 

Tomatillo salsa freezes surprisingly well.


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#9555 Pat

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Posted Yesterday, 08:17 AM

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 :wub: .


#9556 Fishinnards

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Posted Yesterday, 09:43 AM

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.

15397280688_fbbe478fc5_z.jpg


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#9557 The Hersch

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Posted Yesterday, 11:11 AM

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).


Tell me, thou little bird that singest,

Who taught my grief to thee?


#9558 zoramargolis

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Posted Yesterday, 03:30 PM

Which was from Alice in Wonderland, by Lewis Carroll (the Mock Turtle sang it).

Thanks.



#9559 nelumbo

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Posted Yesterday, 04:02 PM

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...



#9560 Pat

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Posted Yesterday, 05:07 PM

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 :) .



#9561 Tweaked

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Posted 5 minutes ago

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. 


Meat is Murder...Tasty Tasty Murder





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