zoramargolis Posted December 17, 2014 Share Posted December 17, 2014 I used unsalted matzo meal. :-) And really it was a mixture of schmalz and canola oil (didn't have enough schmaltz). Last night, take two. Better, still not great. Do you shred or puree the potato? Try doing a mix of both. I shred all of the potatoes in the cuisinart with the grating blade. Then squeeze the shreds in a dishtowel to get out as much water as possible. Then take 1/3 of the shreds, and puree them with the egg, onion, matzo meal, baking powder and salt. Mix the puree with the remaining shreds. dinner last night: potato, leek, and cauliflower soup made with chicken broth in the pot that the schmaltz and gribenes had cooked in, without washing the pot. I sauteed the onion and leek in the chicken fat that remained in the pot, and used the soup to deglaze the layer of crusty, oniony fond left in the bottom from the gribenes. Oh, and there was some napa cabbage in there, too. I pureed it with a hand blender. Wow, was that delicious soup. We ate it with some German 100% rye pumpernickel. Link to comment Share on other sites More sharing options...
Ilaine Posted December 17, 2014 Share Posted December 17, 2014 Last Sunday, sweetbreads. One heart sweetbread from Fields of Athenry, half a pound total weight, at $6.99 a pound it cost $3.50. Never made sweetbreads before, so spent a long time researching preparation. Soaked for hours in cold salted water in the refrigerator, changing the water several times. Lightly poached in salted water with a Meyer lemon squeezed in, not that it needed Meyer but that was what we had. Cool until able to handle it, then remove membrane and extraneous matter. Julia Child says that removing the membrane is "quite time consuming." Darlin', if JULIA thinks it's time consuming, yours truly thought it was maddening. But, it's Sunday, and I don't have anything better to do. Put resulting pieces on a pile of paper towels stacked on a plate, cover with more paper towels, another plate, weight with a #2 can, someone said. #2 can is 20 ounces, approximated with three cans of tuna. Chill. Salt. Pepper. Dip in gluten free flour, then egg wash, then gluten free panko. Saute in butter. Put on paper towels, squeeze more Meyer lemon juice into the now browned butter, add capers. Plate, top with pan sauce. Actually, quite good. I think gluten free breadcrumbs would be better than panko, but my husband liked the panko. Would I make them again? Hmmm. Maybe. I did like them, a lot, and doubt I can find anybody else willing to use gluten free breading, but taking off the membranes was TEDIOUS. I used Joyce Chen scissors, which snip at the tip, not the base, and a crab knife, and it probably took me half an hour. 1 Link to comment Share on other sites More sharing options...
Tweaked Posted December 18, 2014 Share Posted December 18, 2014 Kimchi fried rice, fried egg, avocado, sambal. My kitchen - a hipster outpost in Cleveland Park! 1 Link to comment Share on other sites More sharing options...
lperry Posted December 18, 2014 Share Posted December 18, 2014 Mixed greens and crimini mushrooms, sautéed and topped with cocotte eggs Whipped potatoes with leeks from the garden Gérard Bertrand Syrah/Grenache, Languedoc, 2011 - amazing for under 10 bucks at Costco. Link to comment Share on other sites More sharing options...
Pat Posted December 18, 2014 Share Posted December 18, 2014 Leftover chile cornbread Sous vide filet mignon Broccoli and cauliflower casserole Link to comment Share on other sites More sharing options...
zoramargolis Posted December 18, 2014 Share Posted December 18, 2014 chicken tinga tostadas comice pear Vienna lager Link to comment Share on other sites More sharing options...
hillvalley Posted December 19, 2014 Share Posted December 19, 2014 Last night was bolognese with rigatoni latkes with sour cream water sipping chocolate Tonight was franks (lamb, rosemary and feta sausage) and beans (cannellini beans stewed with a ton of garlic and fresh sage) simple arugula salad IB whisky roasted marshmallows Link to comment Share on other sites More sharing options...
Tweaked Posted December 19, 2014 Share Posted December 19, 2014 Sauteed brussel sprouts, mushrooms, garlic finished off with Red Boat 40N fish sauce. With a side of kimchi. Suck it Brooklyn. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 19, 2014 Share Posted December 19, 2014 salad with meyer lemon vinaigrette spaghetti bolognese--using the leftover osso buco meat. (All of the marrow bones had been eaten.) HD salted caramel gelato Columbia Crest H3 cabernet Link to comment Share on other sites More sharing options...
Pat Posted December 19, 2014 Share Posted December 19, 2014 Cobb salad 3-cheese whole wheat pizza with mushrooms and salami The other day, I saw lower-sodium salami at Trader Joe's and thought it would be worth a try. It worked fine for the pizza. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 20, 2014 Share Posted December 20, 2014 a fabada-paella hybrid improvisation. slow-cooked sofrito of onion-garlic-tomato-roasted red pepper with cumin, pimenton and porcini powder nd a splash of red wine. gigante beans cooked in the pressure cooker with lots of aromatics. Spanish short grain rice. eco-friendly chorizo, steamed, browned, sliced. cauliflower, chopped into small pieces. boneless cooked chicken. all combined and moistened with sufficient bean cooking broth and chicken stock to cook the rice. baked in a moderate oven for 25 minutes or so. served with chopped Italian parsley. comice pear and chocolate sea salt caramel 2011 La Montesa rioja Link to comment Share on other sites More sharing options...
Pat Posted December 20, 2014 Share Posted December 20, 2014 Baguette with seasoned olive oil for dipping Leftover turnip soup Spaghetti and Broccoli Aglio Olio Link to comment Share on other sites More sharing options...
porcupine Posted December 20, 2014 Share Posted December 20, 2014 Latkes again, with homemade applesauce (Thanks for the tips, Zora - these were definitely the best so far.) Also chicken broth with paper-thin slices of carrot and celery, dill and lots of black pepper, and leftover pasta scraps from making cappelletti 1 Link to comment Share on other sites More sharing options...
Pat Posted December 21, 2014 Share Posted December 21, 2014 Leftover Cobb salad Creamy vegetable soup (kohlrabi, kale, corn, and delicata squash) with taleggio cheese crostini Cheese and green chile tamales [Trader Joe's] Guacamole and tortilla chips I don't buy many of TJ's prepared foods, but the impulse-purchase tamales were pretty good. The soup came from an assortment of leftover or wilting (in the case of the kale) vegetables that needed to be used. There was also some excess cilantro in there. Boxed chicken broth constituted most of the liquid, but I did add a little half and half. It was pretty good for a "kitchen sink" kind of soup. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 22, 2014 Share Posted December 22, 2014 potato latkes with homemade applesauce, quince sauce, and sour cream mache salad with meyer lemon vinaigrette leftover brisket leftover barley pilaf guiness stout ginger cake with whipped clear creek dairy cream 2012 Botani dry mu scat Link to comment Share on other sites More sharing options...
Pat Posted December 22, 2014 Share Posted December 22, 2014 Roasted pork tenderloin Roasted delicata squash Kale gratin Link to comment Share on other sites More sharing options...
lperry Posted December 22, 2014 Share Posted December 22, 2014 Lentil and mixed greens soup, topped with a little pecorino Romano cheese. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 23, 2014 Share Posted December 23, 2014 salad with watermelon radish, garbanzo beans, avocado, etc. and meyer lemon vinaigrette slow roasted atlantic salmon from BlackSalt cauliflower puree ginger cake with whipped cream or vanilla ice cream 2012 Drylands sauvignon blanc Link to comment Share on other sites More sharing options...
Pat Posted December 23, 2014 Share Posted December 23, 2014 Panang curry Roasted baby bok choy Leftover pork tenderloin Link to comment Share on other sites More sharing options...
hillvalley Posted December 23, 2014 Share Posted December 23, 2014 Saturday was ikura oroshi. I don't have access to a grater right now so the daikon was not as fine as it should have been. Last night was clams in a homemade red sauce and TJ's dark chocolate covered marshmallows. I didn't bother with pasta; in this case there was no need to waste the stomach space. Tonight was stew, arugula salad, and roasted acorn squash. We are still working through an absurd amount of squash from the fall CSA. I'm done with squash. DC's finest local H2O was enjoyed all three nights. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 25, 2014 Share Posted December 25, 2014 When the idea of making tamales was raised, I quashed it due to the ungodly amount of time and energy that would take. However, I did agree to do a meal in a similar vein, which wouldn't require me to spend quite as much time on my feet in the kitchen. Mole negro de Oaxaca made from scratch would have been out of the question, but I did happen to have in my refrigerator a jar of Oaxacan mole paste from Guelaguetza, the wonderful Los Angeles restaurant. I made a quite delicious mole with the paste, homemade chicken stock and san marzano tomatoes. The recipe on the label suggested adding some Oaxacan chocolate, and I happened to have some in my pantry. The turkey was purchased at The Organic Butcher of McLean, raised at a farm in Middleburg, VA. It was brined overnight in an herbed salt/sugar brine and smoked over charcoal with applewood chunks. guacamole and chips pico de gallo applewood smoked turkey with mole negro de oaxaca saffron rice refried pinto beans made with duck fat tortillas port, stilton and kerrygold butter on baguette slices, walnuts, apple slices, clementine 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted December 26, 2014 Share Posted December 26, 2014 tonight was round 2 of the smoked turkey, this time with my bbq sauce North Carolina style collard greens (directed by K: cooked with bacon, onion, garlic, brown sugar, apple cider vinegar, and Sriracha.) cooked until meltingly tender. corn bread with butter and honey pecan pie with whipped cream fat tire Link to comment Share on other sites More sharing options...
zoramargolis Posted December 28, 2014 Share Posted December 28, 2014 smoked turkey, round three: turkey tostadas with homemade refried pinto beans, shredded p'tit basque, lightly dressed lettuce, sour cream, guacamole and pico de gallo (painted some tortillas with oil and crisped them in the oven Link to comment Share on other sites More sharing options...
zoramargolis Posted December 29, 2014 Share Posted December 29, 2014 smoked turkey, round four: turkey pot pie, with onion, leek, carrot, celery, fennel, garbanzos, potatoes, roasted red pepper, and frozen peas bechamel was made with 1/2 butter, 1/2 schmaltz, homemade chicken broth and Clear Creek Creamery whole milk, splash of dry marsala pie crust made a la Canal House video, with whole egg was indeed easy to roll out 2013 Royal chenin blanc Link to comment Share on other sites More sharing options...
Pat Posted December 29, 2014 Share Posted December 29, 2014 Leftover Cornish game hen Leftover wild and brown rice mix with dried fruits Leftover kale gratin Brussels sprouts pan-roasted with bacon Link to comment Share on other sites More sharing options...
porcupine Posted December 31, 2014 Share Posted December 31, 2014 Leftover pot roast making a half-hearted effort at being molé but ending up more like Mexican sloppy joes [reheated small pieces of beef in a sauce made from a little onion, garlic, tomato sauce, chipotles en adobo, a bunch of different spices, sultanas], served on homemade corn tortillas with some cheddar cheese. Not exactly good enough for company, but for a quick use of leftovers, kinda tasty. Link to comment Share on other sites More sharing options...
Pat Posted December 31, 2014 Share Posted December 31, 2014 Red leaf and red butter lettuces, frisee, cucumber, radicchio, and red and white radishes; sesame-shiitake vinaigrette Seared sesame tuna pepper steak Leftover whole wheat orzo and gigande beans with roasted broccoli Leftover roasted butternut squash and broccoli Link to comment Share on other sites More sharing options...
zoramargolis Posted January 1, 2015 Share Posted January 1, 2015 After a large lunch at Joe's Noodle House and an unexpected lengthy bookkeeping chore, I wasn't up for making any kind of formal NYE dinner. J announced a desire to make deviled eggs, his mother's NYE tradition. So I rummaged around for other bits in the refrigerator that would make a smorgasbord-type meal along with the bottle of Mumm's Napa Valley sparkling wine that was chilled and ready for the "festivities" such as they ever are with us. I found some dense, thin German pumpernickel that served as a worthy underpinning for some cream cheese and the Ducktrap smoked salmon that I hadn't gotten around to opening. I sprinkled the triangles with capers, meyer lemon juice, and slivered scallion, and wished I'd bought some fresh dill. J insisted on following the stuffed egg recipe in his American Test Kitchen cook book, even though when he read out the ingredient list I told him that it sounded uninteresting and would need help. He threw up his hands when my prediction proved accurate and left me to enhance the yolk mixture (the ATK recipe called only for grain mustard, apple cider vinegar, and worcestershire sauce, s&p). I chopped up shallot, cornichons, capers, parsley and thyme (again wishing for some dill), added more mustard, a bit of horseradish, a few drops of hot sauce. Much tastier, he agreed. A board with Vermont Creamery cultured butter, stilton, brie, taleggio, and P'tit Basque; some slices of Olli spicy salami, sliced cucumber, spicy olives, and grain mustard. A basket of baguette toasts and slices of Atwater fennel/fig bread. It turned out to be a lovely way to snack and chat as we end the year and look forward to the many changes ahead in 2015. 1 Link to comment Share on other sites More sharing options...
Pat Posted January 1, 2015 Share Posted January 1, 2015 We had somewhat of a similar meal to the one Zora describes above. Warm Roasted Fennel and White Bean Dip Cava Spicy Garlic Hummus Crudites, whole wheat pita triangles, multigrain baguette rounds Cheese platter (Jasper Hill Oma, TJ's 1000 Day Gouda, goat round of unknown provenance, Perenzin Italian buffalo truffle from Costco) Steamed shrimp with lemon and horseradish Antipasto platter with sliced salami, roast beef, banana peppers, and marinated artichoke hearts Hen broth with ditalini, parsley, and Parmesan The roast beef was about the last of the Christmas roast. The hen broth was made from the backs of Cornish Game Hens I spatchcocked for a post-Christmas meal. The dip recipe came from Food 52 and was good but needed a little more zing. It's possible my large bulb of fennel wasn't large enough. Oh, and we had a cheap Spanish cava that I bought at Total Wine a few months ago and had never opened. Link to comment Share on other sites More sharing options...
lperry Posted January 1, 2015 Share Posted January 1, 2015 I'm somewhat embarrassed by our rather (by comparison) meager showing for NYE dinner. I would be more so, if we hadn't been eating Christmas leftovers up until last night, and that's with about 20 tamales stashed in the freezer. We went with a simple Thai green curry with broccoli, water chestnuts, and tofu, and the above-mentioned bottle of Mumm. Happy New Year! Link to comment Share on other sites More sharing options...
Al Dente Posted January 2, 2015 Share Posted January 2, 2015 Mushroom (shiitake, portabello, and reconstituted porcini) risotto, arugula and spinach salad with garlic vinaigrette. Also a baguette for dipping in some kick-ass EVOO I got for xmas. 1 Link to comment Share on other sites More sharing options...
Pat Posted January 2, 2015 Share Posted January 2, 2015 Pita triangles and Cava spicy garlic hummus Avocado halves stuffed with shrimp salad Roasted pork tenderloin Creamed Swiss chard Marcus Samuelsson's black-eyed peas Link to comment Share on other sites More sharing options...
The Hersch Posted January 2, 2015 Share Posted January 2, 2015 As usual, I had the central European good-luck New Year's dinner of pork and sauerkraut. This year it was Schweinebraten, Speckkraut, and Kartoffelpuree. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted January 4, 2015 Share Posted January 4, 2015 "Mexican minestrone": homemade chicken broth base; onion, leek, garlic, carrots, celery, cumin, coriander, Mexican oregano, ancho chile powder, allspice, tomatillos, roasted poblanos, potatoes, black beans herb-brined eco-friendly pork chop, stovetop grilled and then baked in mole negro de oaxaca homemade refried beans (leftover) pico de gallo "clean out the fridge" bread pudding made with various bits of baguette, fig bread, brioche, gingerbread, egg nog, whole milk that have been hanging around since Christmas. DB Vienna lager Link to comment Share on other sites More sharing options...
Pat Posted January 4, 2015 Share Posted January 4, 2015 Salad of red leaf lettuce, radicchio, frisee, watermelon radish, cucumber, celery, carrot, bacon, and hard-boiled egg; miso-ginger vinaigrette Leftover pork tenderloin plus shiitake mushroom - sherry sauce Leftover black-eyed peas with roasted cauliflower and brussels sprouts Link to comment Share on other sites More sharing options...
lperry Posted January 4, 2015 Share Posted January 4, 2015 Salad of red leaf lettuce, radicchio, frisee, watermelon radish, cucumber, celery, carrot, bacon, and hard-boiled egg; miso-ginger vinaigrette Leftover pork tenderloin plus shiitake mushroom - sherry sauce Leftover black-eyed peas with roasted cauliflower and brussels sprouts How were these? I was thinking of buying seeds for this spring. Breakfast for dinner with arepas and scrambled eggs. Maybe if we all concentrate really hard, spring will come soon. Link to comment Share on other sites More sharing options...
Pat Posted January 4, 2015 Share Posted January 4, 2015 The watermelon radishes were cool-looking. I liked them, though they didn't seem as peppery as other radishes. If I had a garden, I'd say they'd be a good addition. They're pretty cut in rounds, but I sliced them up in matchsticks for this salad. I'd gotten them at the farmer's market a while ago, so I peeled the outsides, but they would have been fine scrubbed and unpeeled. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted January 5, 2015 Share Posted January 5, 2015 pan fried, panko crusted (canned) salmon patties with remoulade sauce haricots verts with roasted red pepper, lemon and garlic pan crisped new potatoes dusted with pimenton picante bread pudding 2012 Botani dry muscat Link to comment Share on other sites More sharing options...
lperry Posted January 5, 2015 Share Posted January 5, 2015 Our New Year's dinner, a few days late due to unforeseen circumstances. Gigante beans in an herbed tomato sauce, braised collards with hot sauce, and cornbread. The collards were the best I've had outside of home grown. I picked them up at Shoppers, of all places. Link to comment Share on other sites More sharing options...
bettyjoan Posted January 5, 2015 Share Posted January 5, 2015 Last night: Broccoli, tomato, chickpea, and mozzerella casserole - a very veggie-heavy baked pasta with a binder of egg, cottage cheese, and parmesan. Surprisingly good! Link to comment Share on other sites More sharing options...
Pat Posted January 5, 2015 Share Posted January 5, 2015 Salad of red leaf lettuce, radicchio, frisee, watermelon radish, cucumber, celery, carrot, bacon, avocado and hard-boiled egg; meyer lemon vinaigrette Roasted herbed chicken (Scarborough Fair!) Rice pilaf Steamed green beans with toasted walnuts Link to comment Share on other sites More sharing options...
porcupine Posted January 6, 2015 Share Posted January 6, 2015 celeriac soup with thin ribbons of sorrel and jamon serrano BreadFurst baguette with homemade cultured butter mulled apple cider and Christmas cookies (that had been stashed in the freezer) for dessert Mindful of hillvalley's advice (thanks!) in the Kitchen 911 thread, I didn't use an apple in the soup, but rather used a small amount of apple cider, which worked really well. What surprised me was how well the sorrel and ham didn't work; although the soup smelled pungent, it tasted fairly mild, and even the tiny amounts of sorrel and ham used as garnishes almost overwhelmed it. Nonetheless, I might have a new favorite vegetable. Link to comment Share on other sites More sharing options...
Pat Posted January 6, 2015 Share Posted January 6, 2015 Black-eyed pea dip and tortilla chips Leftover pork tenderloin with shiitake - sherry sauce Leftover creamed Swiss chard Leftover rice pilaf Link to comment Share on other sites More sharing options...
bettyjoan Posted January 6, 2015 Share Posted January 6, 2015 Last night: Butternut squash ravioli with sauteed shrimp and peas, in a quick lemon-butter-garlic sauce. Link to comment Share on other sites More sharing options...
lperry Posted January 6, 2015 Share Posted January 6, 2015 Roasted spaghetti squash with caponata (freezer) Butterhead lettuce tossed in a tarragon Dijon vinaigrette Link to comment Share on other sites More sharing options...
zoramargolis Posted January 6, 2015 Share Posted January 6, 2015 non-meatless monday charcoal-grilled rib-eye steak NC style kale (bacon, onion, cider vinegar, brown sugar and hot sauce) baked sweet potato 2013 Maipe cabernet 1 Link to comment Share on other sites More sharing options...
lperry Posted January 7, 2015 Share Posted January 7, 2015 Roasted Sun Gold tomato (freezer) risotto, finished with chèvre Butter lettuce in a tarragon, Dijon vinaigrette Link to comment Share on other sites More sharing options...
Pat Posted January 7, 2015 Share Posted January 7, 2015 Working on a chicken and butternut squash Thai-style curry Served with more of the black-eyed pea dip and tortilla chips Link to comment Share on other sites More sharing options...
lperry Posted January 8, 2015 Share Posted January 8, 2015 Crimini mushrooms and sweet onion in a red wine, balsamic reduction with a very small amount of chestnut honey Quinoa Butter lettuce and Bosc pear in a tarragon, Dijon vinaigrette Link to comment Share on other sites More sharing options...
Pat Posted January 9, 2015 Share Posted January 9, 2015 Red and green leaf lettuce, frisee, radicchio, cucumber, carrot, and tomato; champagne - lemon vinaigrette Whole wheat boule with butter Pappardelle with osso buco sauce Link to comment Share on other sites More sharing options...
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