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#9601 ktmoomau

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Posted 02 November 2014 - 07:45 PM

Tonight was chicken cacciatore, green beans, rice and biscuits.  This week is all about using up the perishables in the fridge, which there aren't many to be honest and there are a few things that I can put into the freezer if not used by the weeks end, but as we don't have a huge amount of food in the fridge, I am hoping to mainly use it all up.


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#9602 Pat

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Posted 02 November 2014 - 08:04 PM

Half a spicy tuna sandwich from 7th Hill and pan-roasted brussels sprouts with bacon (and bacon fat), lots of black pepper, and balsamic vinegar.



#9603 porcupine

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Posted 03 November 2014 - 07:37 AM

pan-roasted brussels sprouts with bacon (and bacon fat), lots of black pepper, and balsamic vinegar.

 

It is that time of year...  Last night, dinner for family:

 

roasted pork tenderloin with apple cider reduction

applesauce

pan-roasted brussels sprouts with bacon (and bacon fat and black pepper, but no balsamic vinegar)

new potatoes with butter and parsley

apple pie with whipped cream


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#9604 lperry

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Posted 03 November 2014 - 08:02 AM

The summer eggplant rut is moving into the fall, although there's probably only enough eggplant for one more meal out in the garden.  I started in June with about 20 eggplant recipes and the intention that I wouldn't make the same thing twice.  Oh well. :)

 

Night before last: penne caponata

 

Last night: eggplant in a Thai green curry served over jasmine rice 



#9605 nelumbo

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Posted 03 November 2014 - 04:23 PM

Last night, hot and sour silken tofu (Dunlop), szechuan cabbage, cushaw pie and hot cocoa.



#9606 Pat

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Posted 04 November 2014 - 08:52 AM

Leftover pork meatballs marinara with added sauteed mushrooms
Leftover cauliflower in cheese sauce
Leftover brussels sprouts and bacon


#9607 Pat

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Posted 07 November 2014 - 08:28 AM

Last night:

Cranberry walnut bread (Costco) with salted Kerrygold butter
Pan-fried sirloin steak (South Mountain Creamery) with horseradish-lemon-parsley-tarragon compound butter
Wilted baby arugula
Roasted delicata squash slices with carrot-ginger dressing
 
The sliced steak, squash and arugula looked real nice arranged together on a platter for serving, and we polished off almost all of it.  There was a pound of steak going in, too :ph34r:
 

Tuesday's dinner was oven-roasted chicken thighs, brown rice, and braised kale with carrot-ginger dressing, an idea I picked up from a blog.  The dressing (also from the blog) was good with all of it.  Wednesday was leftovers of that, plus the last of some cauliflower and cheese sauce still in the refrigerator.

 


#9608 zoramargolis

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Posted 07 November 2014 - 10:24 AM

 cushaw pie

I've never heard of this. Could you please elaborate?



#9609 lperry

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Posted 07 November 2014 - 10:44 AM

Veggie pho with Shanghai cabbage and some gorgeous Thai basil I found at LA Mart in Springfield.  I'm still tweaking the broth, but am pretty happy with what I've been able to concoct with the pressure cooker. 



#9610 Pat

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Posted 08 November 2014 - 01:40 PM

Last night:

Quinoa and gigande bean salad
Crab - avocado quesadillas with scallions, cilantro, neufchâtel cheese and jack cheese
Brisket chili with garnishes of avocado, scallions, cilantro, sour cream, and shredded jack cheese


#9611 lperry

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Posted 09 November 2014 - 02:13 PM

Sun-dried tomato, herb, feta spread and crackers

Penne caponata with the last of the eggplant and bell peppers from the garden

 

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#9612 Pat

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Posted 09 November 2014 - 02:32 PM

Cranberry-walnut bread
Crab Bisque
Baked chicken drumsticks (with lemon-horseradish-herb compound butter under the skin)
Mashed yukon gold potatoes
 
No green vegetables, but we had a baby spinach-avocado-grapefruit salad for lunch.


#9613 porcupine

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Posted 10 November 2014 - 07:55 AM

fried rice with Taiwanese sausage, egg, peas

sweet potato panna cotta with apple cider caramel sauce for dessert


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#9614 porcupine

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Posted 11 November 2014 - 08:01 AM

duck egg baked in acorn squash

a variation of "broccoli cooked forever" from Food52

apple crisp with apple cider caramel sauce and a smidge of lightly whipped cream


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#9615 nelumbo

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Posted 11 November 2014 - 04:05 PM

I've never heard of this. Could you please elaborate?

 

Just pie similar to pumpkin pie, but using cushaw squash instead. Cushaw has a mild, delicate flavor. I think I used this recipe most recently: http://pretendtexasf...kin-cushaw-pie/

 

Last night: roasted broccoli and spicy stir-fried tofu skin sticks

 

Tonight: nut loaf with mushroom gravy



#9616 Pat

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Posted 14 November 2014 - 08:54 AM

Last night's meal came out really well:

Red leaf lettuce, cucumber, radish, and avocado salad; miso-ginger vinaigrette

Mushrooms stuffed with spinach - artichoke dip

Butternut squash - carrot - ginger soup
Fresh salmon croquettes
Leftover brown rice
 
The croquettes were from a recipe in the Staffmeals from Chanterelle cookbook.  I don't think I've ever made a bad recipe from that book.  The only oddity was that the recipe produced 9 croquettes, not the 6 it was supposed to make.  They were the size of generous hamburger patties as it was.  They would have had to be enormous for the amount of mixture to yield only 6 patties.  Skinning the salmon fillets was challenging, but I didn't ultimately lose too much of the fish.   

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#9617 porcupine

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Posted 14 November 2014 - 09:18 AM

squash and apple soup

baguette with soft sheep milk cheese and this weird sweet condiment (something like saba) I found at Pesca Deli

 

Found a large, pear-shaped, bluish squash at a farmers market.  Didn't know what to do with it, so I roasted it and used half the pulp for soup.  Now I need to find something to do with the rest of it.


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#9618 lperry

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Posted 14 November 2014 - 11:44 AM

Broccoli and tofu in green curry

Jasmine rice



#9619 Pat

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Posted 15 November 2014 - 09:30 AM

More red leaf lettuce, cucumber, radish, and avocado salad; miso-ginger vinaigrette

Cheesy ground beef penne meal in a skillet  <-- beefaroni, American chop suey kind of thing



#9620 The Hersch

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Posted 15 November 2014 - 09:41 AM

More red leaf lettuce, cucumber, radish, and avocado salad; miso-ginger vinaigrette

Cheesy ground beef penne meal in a skillet  <-- beefaroni, American chop suey kind of thing

 

In my childhood, my mother used to make cheesy ground beef, tomatoes, and rice in a skillet (the cheese melted on top). Same sort of thing. I loved it, actually, and would still like it. Maybe I'll make that for dinner.


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#9621 porcupine

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Posted 16 November 2014 - 07:33 AM

roast chicken (spatchcocked) with lemon, garlic, thyme, rosemary

shredded Brussels sprouts cooked slowly in copious amounts of bacon fat and seasoned with lots of black pepper

mystery squash with pecorino Toscano


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#9622 lperry

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Posted 16 November 2014 - 08:39 AM

Posole, black bean, and roasted sweet potato tacos seasoned with ancho, chipotle, honey sauce, topped with cilantro, feta, and lime.  There was going to be a jicama orange salad, but I cut into the jicama and it looked as if it had been frozen some time during shipping. 



#9623 dcandohio

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Posted 16 November 2014 - 05:00 PM

Tonight:
Slow cooked round steak shredded with BBQ sauce served on whole grain buns
Sweet potato oven fries
Salad of romaine, apple, raw cauliflower, celery, parmesean and pumpkin seens with a maple/dijon dressing
Malbec

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#9624 Pat

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Posted 17 November 2014 - 01:01 PM

Last night:

Roasted chicken with roasted sweet potatoes and carrots

Brussels sprouts pan-roasted with lots of bacon fat and black pepper :P

Leftover brown rice


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#9625 porcupine

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Posted 18 November 2014 - 08:10 AM

I'm intrigued by the Food52 recipe for broccoli cooked forever (sans anchovies), probably because it's the only way I've found to make broccoli stalks palatable.  So last night I riffed on it again, this time adding some confit tomatoes I'd made last summer, and lots of percorino Toscano, and tossed the whole thing with fettucine.

 

Disaster.  I love playing in the kitchen but sometimes my ideas just don't work.


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#9626 Pat

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Posted 18 November 2014 - 09:43 AM

I'm intrigued by the Food52 recipe for broccoli cooked forever (sans anchovies), probably because it's the only way I've found to make broccoli stalks palatable.  So last night I riffed on it again, this time adding some confit tomatoes I'd made last summer, and lots of percorino Toscano, and tossed the whole thing with fettucine.

 

Disaster.  I love playing in the kitchen but sometimes my ideas just don't work.

 

 

Which parts of it didn't work together, or was it the long-cooked element of the broccoli not fitting with the other things?  Or the stalks?  It sounds like a promising experiment.

 

Last night:

Kale slaw

Leftover salmon croquettes

Sweet potatoes stuffed with pulled pork



#9627 zoramargolis

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Posted 18 November 2014 - 10:55 AM

I love broccoli stalks. But they absolutely need to be peeled. The peel strips off fairly easily with a knife. The inside of the stalk is crisp and juicy, and can be eaten raw, steamed or sauteed with the florets, grilled roasted or pureed.


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#9628 Pat

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Posted 18 November 2014 - 12:39 PM

I love broccoli stalks. But they absolutely need to be peeled. The peel strips off fairly easily with a knife. The inside of the stalk is crisp and juicy, and can be eaten raw, steamed or sauteed with the florets, grilled roasted or pureed.

 

I eat broccoli stalks raw, without peeling them.  If I'm shredding them to put them in a slaw, I'll peel them, but otherwise, I skip it.  



#9629 Pat

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Posted 20 November 2014 - 07:48 PM

Yogurt with mixed berries and granola

Mushrooms stuffed with spinach-artichoke dip

Chicken pot pie



#9630 zoramargolis

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Posted 20 November 2014 - 11:09 PM

posole verde

tortillas


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#9631 porcupine

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Posted 21 November 2014 - 07:10 AM

Which parts of it didn't work together, or was it the long-cooked element of the broccoli not fitting with the other things?  Or the stalks?  It sounds like a promising experiment.

 

The former.


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#9632 lperry

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Posted 23 November 2014 - 10:04 AM

Night before last, risotto with roasted Sungold tomatoes, finished with goat's cheese

Roasted acorn squash (parbaked and frozen this summer)

La Rioja Alta Viña Ardanza Rioja Reserva 2004

 

Last night, pan-fried risotto cakes topped with poached eggs

Scarlet Nantes carrots roasted with lemon thyme

The rest of the Rioja



#9633 Pat

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Posted 23 November 2014 - 10:46 AM

Friday:  

Pork and bean burritos

Cauliflower rice

 

Saturday:

Warm quinoa and gigande bean salad with bacon and roasted broccoli

Swiss cheese souffle


#9634 zoramargolis

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Posted 23 November 2014 - 11:26 AM

last night:

rice noodles in a miso-shrimp-dashi broth with napa cabbage, baby bok choy, wild-caught shrimp, scallions, cilantro and go-ju-jang

satsuma mandarins



#9635 porcupine

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Posted 24 November 2014 - 07:55 AM

Last night, saag paneer (mustard greens and spinach; goat milk paneer), aloo gobhi, aged basmati rice.  No idea if goat milk paneer is authentic, nor do I care: I love the taste.

 

Tonight will be chicken salad sandwiches, in order to use Friday night's roast chicken leftovers.  I love a good roast chicken but truly can't stand actually roasting one.  Before it was finished there was a miasma of oil throughout the kitchen. 

 

oh, and with respect to that other thread about bottled mayonnaise: why bother?  It is so easy to make and homemade tastes so much better....


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#9636 Pat

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Posted 24 November 2014 - 08:11 AM

Red wine-braised lentils, kale, spinach, and shiitake mushrooms, topped with Portuguese tinned sardines in tomato sauce

 

I'm not sure how much I liked the sardines on top of this.  It wasn't bad, but it wasn't as good as I was hoping.  



#9637 lperry

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Posted 24 November 2014 - 09:22 AM

...oh, and with respect to that other thread about bottled mayonnaise: why bother?  It is so easy to make and homemade tastes so much better....

 

Two reasons.  One, nostalgia tastes wonderful. :)  Two, I can never use up homemade before half or more of it goes bad, so it feels wasteful.  I'll make homemade when I am having guests or making something that will use it all in one go. 



#9638 porcupine

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Posted 24 November 2014 - 10:43 AM

Two reasons.  One, nostalgia tastes wonderful. :)  Two, I can never use up homemade before half or more of it goes bad, so it feels wasteful.  I'll make homemade when I am having guests or making something that will use it all in one go. 

 

There's no arguing with nostalgia.  I always despised mayonnaise, though, until the first time I made it myself.

 

WRT your second point, that used to hold me back, too, until I got the hang of it and stopped following recipes.  Now I make just the amount I need.  :)


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#9639 lperry

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Posted 24 November 2014 - 10:56 AM

^  Please explain.  I tried it once, and it was overly sulfur-eggy (supertaster issue maybe?).  Partial yolks?



#9640 zoramargolis

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Posted 24 November 2014 - 01:20 PM

last night:

(canned) tuna and white bean salad with butter lettuce and spinach, celery, roasted red peppers, tomatoes, olives, avocado, scallions, garlic, capers, lemon, olive oil

 

pecan pie, made with a butter/vodka crust. the filling was a riff on John Thorne's recipe from _Outlaw Cook_: his biggest innovation is using Lyle's Golden Syrup instead of Karo; second is sucanat raw sugar instead of brown sugar. I didn't have sucanat, but I did have piloncillo, which I believe is the very same thing--unrefined, evaporated sugar cane juice. in any case, the pie turned out delicious, with crispy crust and pecans, and tender custard with great depth of flavor. We had it with whipped cream--tried the "bartender's method" of shaking cream in a cocktail shaker with the spring from a cocktail strainer. Well, it worked, but not as easily as in the video that went viral online, and it was kind of a mess getting the cream out of the spiral wire of the spring. Not sure I'll do that again.



#9641 porcupine

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Posted 25 November 2014 - 08:08 AM

^  Please explain.  I tried it once, and it was overly sulfur-eggy (supertaster issue maybe?).  Partial yolks?

 

Yes, partial yolk.  I would write a detailed explanation but after bragging about it yesterday the technique failed me last night, for the first time.   :wacko:   So maybe it isn't quite as straightforward as I thought.


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#9642 lperry

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Posted 25 November 2014 - 08:22 AM

^ You can always go buy a jar of emergency Blue Plate.  Just in case.  :)

 

Spaghetti caponata.  Not the best pasta choice for a chunky sauce, but after braving Pentagon CIty Costco yesterday, I couldn't bring myself to go to Trader Joe's for penne.



#9643 Pat

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Posted 25 November 2014 - 09:36 AM

Pan-fried rainbow trout

Leftover cauliflower rice

Steamed fresh garbanzo beans

Curry sauce



#9644 zoramargolis

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Posted 25 November 2014 - 01:12 PM

tacos al carbon made with marinated skirt steak

frijoles negros de olla (made in the pressure cooker)

guacamole and chips

pico de gallo

roasted green chile salsa

DB Vienna lager

last of the pecan pie



#9645 Pat

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Posted Yesterday, 10:36 AM

Red chili with beans

Cornbread

 

I used Rancho Gordo Good Mother Stallard beans for the chili and sort of followed a recipe in Steve Sando's Heirloom Beans cookbook to make it.  I'm crumbling excess cornbread to make some cornbread dressing muffins tomorrow.  



#9646 lperry

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Posted Yesterday, 11:08 AM

Broccoli rabe, sun-dried tomato and feta quiche

Roasted fingerling potatoes with parsley and romano

 

I opened the freezer some time last week to find that Mr. lperry had stocked it with a few piecrusts from the Happy Tart.  Less than subtle, but effective. Apple pie on the menu for tomorrow.  :)



#9647 porcupine

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Posted Today, 08:23 AM

linguine with homemade marinara-like sauce that I found in the freezer, with hot pepper and sweet Italian sausage and grated pecorino Toscano.  Totally hit the spot.


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#9648 Pat

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Posted Today, 10:06 AM

Red butter lettuce, cucumbers, radishes, and apple cider vinaigrette

Rustic bread and butter
Hoppin John oyster stew with bacon, fennel, fennel fronds, and leeks for garnish
 
The bread was (if I have my terminology correct) cut from a Poilâne miche, a whopping $7.99 at P&C Market.  I usually pass those by due to the cost, but they were out of baguettes and I wanted bread to go with the stew.  I don't know how many other markets in the city stock this.  It is an indulgence.  
I followed a recipe that looked interesting for the stew, but it used wayyyyyy too much cream (yes, that's possible).  I'll revert to whole milk next time.


#9649 lperry

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Posted Today, 10:58 AM

Broccoli rabe, mushooms and onions in a red wine, balsamic reduction, served over pan-fried polenta cakes

Celery root and Granny Smith apple rémoulade with chopped capers and parsley







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