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#10001 Al Dente

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Posted 30 March 2015 - 02:46 PM

Seared hanger steak (mmmmmm), arugula salad... tater tots.



#10002 Pat

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Posted 31 March 2015 - 07:05 AM

Cornbread and butter

Roasted cod and lima beans

Spicy mac and cheese
Sliced roasted beets
 
The cod and limas is a simple Giada de Laurentiis recipe that calls for making foil packets with limas on the bottom, some parsley,  and a 6 oz. portion of cod on the top, with some white wine poured over.  I got distracted and left this in a little too long and the cod overcooked a bit :angry: .  
 
I hadn't made that recipe in a while, but I did remember that it makes for a pretty monochromatic plate, so I made sure to include other colors in the meal. The mac and cheese used Ye Olde Dragon's Breath cheese that I bought last week at Cheesetique.  It's a raw milk cheese studded with habaneros.  It made for a scorching hot pasta dish, but it was a nice change from the way I usually make macaroni and cheese. (I used ziti rigate for the pasta.)


#10003 porcupine

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Posted 01 April 2015 - 06:16 AM

carrot salad sandwiches

tiny radishes with butter

 

The carrot salad sandwich recipe came from the Gourmet Cookbook (2004).  One piece of pumpernickel bread is spread with goat cheese, the other is spread with a green olive and caper tapenade, and in between go thinly sliced carrots that have been blanched, then marinated in lemon, olive oil, and spices.  This was surprisingly tasty and I'm glad to have enough left over for lunch.

 

Tomorrow night I get to cook for a club meeting; most of the guests are decidedly non-foodie types, but one requested chicken gumbo, so that's what I'm making, with rice and cornbread and a cherry pie for dessert (using the last of the tart cherries I pitted and froze last summer).


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#10004 Pat

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Posted 01 April 2015 - 06:37 AM

Baby arugula, pea shoots, broccoli, carrots, celery, bacon, Emmental cheese, and red bell pepper; champagne-caper vinaigrette

Brown rice spaghetti with tomato - basil meat sauce (beef and pork); shredded Parmesan


#10005 zoramargolis

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Posted 01 April 2015 - 09:48 AM

Chinese chicken salad (traditional style by request, including canned mandarin oranges and packaged crispy noodles)

a 2011 Muscadet from the back of the wine closet that was still very good



#10006 Tweaked

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Posted 01 April 2015 - 10:10 AM

Shakshuka (added red bell pepper and mushrooms)

Roasted potatoes with Zaatar

Various salad greens with radishes and avocado

Tagine Bread (Paula Wolfert, The Food of Morocco)


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Meat is Murder...Tasty Tasty Murder

#10007 DanCole42

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Posted 01 April 2015 - 05:42 PM

Several constraints contributed to tonight's excellent dinner:

  • I've been trying Nathan Myhrvold's "quick dry age" technique: http://www.foodandwi...rilled-rib-eyes.
  • The NY strip I used was total crap and way too thin.
  • I'm trying to eat my way through an over-full freezer.
  • I wanted Bearnaise.
  • I had leftover asian vinaigrette.

Therefore...

  • So instead of Bearnaise I blended the vinaigrette with some soy lecithin, loaded it into my whipping siphon, and made some Asian foam.
  • I seared the still frozen steak, then chopped it up into tiny strips.
  • Microwave-steamed some garlic.
  • Cooked some frozen Painted Pony green beans from last year's garden that were in the freezer.
  • Clove, coriander, red pepper flakes.

 

The end result:

Stir Fry

Painted Pony beans / dry-aged strip / Sweet & Spicy Asian foam


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MORBO: The challenger's ugly food has shown us that even hideous things can be sweet on the inside.

#10008 Tweaked

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Posted 01 April 2015 - 07:37 PM

Mushroom ravioli (Vace), pesto made from garlic tops* and basil from the sad basil plant in my kitchen, topped with sauted radish greens*, toasted almond slivers, pecorino, toasted bread crumbs*.

Market salad greens*, radish*, cucumber*.

Roasted asparagus (Yes Gourmet had some nice fat stalks).

* Yay first farmers market meal of the year that didn't predominately feature stored root vegetables!
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Meat is Murder...Tasty Tasty Murder

#10009 Pat

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Posted 02 April 2015 - 08:53 AM

Cornbread and butter

Pan-seared pork loin chops finished in the oven; capers; garlic
Wilted arugula with garlic and red hot pepper flakes
Leftover spicy mac and cheese


#10010 ktmoomau

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Posted 02 April 2015 - 08:34 PM

Tonight was pork and beef meatballs over rice with broccoli, onion and green pepper sauteed in a lemon, white wine, butter sauce.  A little bit more of some homemade german chocolate cake for dessert.  Some Croatian wine.

 

Last night was NY Strip Steak and greek salad.


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#10011 Pat

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Posted 03 April 2015 - 06:32 AM

Baked chicken breasts a la Mom

Brown rice, red quinoa, and freekeh mix with carrots



#10012 DonRocks

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Posted 05 April 2015 - 10:11 PM

I just noticed this mini-milestone, and figured it was worth capturing the moment in time:

Screenshot 2015-04-05 at 23.16.42.png

---

 
ETA: Never mind, I could have sworn it said 50,000 - I swear sometimes I think I'm getting old.

Screenshot 2015-04-05 at 23.20.23.png


Edited by DonRocks, 05 April 2015 - 10:17 PM.

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#10013 porcupine

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Posted 06 April 2015 - 07:31 PM

salad of spring lettuces, frisee, mache with agrodolce red wine vinegar dressing and sunny-side-up duck egg

Keswick creamery herb-coated soft cow/goat cheese

French breakfast radishes

Easter bread (kind of like challah)

enjoyed on the porch on this wonderful warm day; I feel alive again


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http://elizaberryblog.wordpress.com/


#10014 porcupine

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Posted 08 April 2015 - 04:31 AM

Ricotta gnocchi tossed with browned butter, served atop barely-cooked spinach with slivers of tasso ham.  I would have added pine nuts but was out.


Elizabeth Miller
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#10015 Pat

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Posted 08 April 2015 - 06:47 AM

Multigrain bread and butter

Leftover deviled eggs on lettuces

Leftover lamb and mint chutney

Leftover rice pilaf



#10016 Pat

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Posted 11 April 2015 - 08:35 AM

I've been doing a lot with leftovers the past few days.

 

Last night's dinner used up the rest of a poached chicken and some already breaded and fried asparagus in the form of a chicken noodle casserole.  I made it the way I make a tuna noodle casserole (with mushrooms, hard-boiled eggs, and white sauce) and laid the asparagus on the top, dotted it with additional butter and heated it all through.

 

Thursday's dinner was more for my husband than me, since I'd eaten plenty at the ballpark that afternoon. He got chicken soup (white meat chicken and leftover rice pilaf with noodles in homemade broth, plus onions, celery, carrot) and a lamb sandwich on multigrain bread with lettuce and yogurt mint sauce (leftover spicy mint chutney mixed with yogurt).

 

Wednesday's meal featured the last couple cups of spaghetti sauce turned into chili.  (It worked!)  I added some chopped jalapeño and serrano pepper, canned mild green chilies, cumin, hot smoked paprika, and homemade chicken broth, along with a drained can of red kidney beans.  The sauce already had beef and pork in it.  I let this heat on low in the crockpot for a couple of hours until everything came together.  I was skeptical of changing the flavor profile from Italian to Mexican without disaster, but it turned out perfectly edible.  It's good to have that trick up my sleeve.

 

The chili was accompanied by chicken nachos (white meat, jalapeño rings, more of the canned chilies, cheeses, tomato salsa).  I had some tortilla chips that were getting stale and this revived them and rounded out the meal.



#10017 Pool Boy

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Posted 11 April 2015 - 07:27 PM

Grilled, porcini powder crusted veal rib chops, dressed with 25 year old (-ish) balsamico, 'smashed' potatoes and grilled asparagus. Served with a 2004 Match Vineyards Butterdragon cabernet.

It was a pretty darn good meal.


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#10018 DonRocks

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Posted 12 April 2015 - 02:17 AM

Grilled, porcini powder 

 

Porcini powder is what's served on the donuts at Rich Table - is this a "thing" now? 


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#10019 dcandohio

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Posted 12 April 2015 - 08:14 AM

Deviled eggs with a bit of chipotle hummus mixed in with the yolks, mayo and seasonings
Baby back ribs brined in apple cider (from freezer) and beef stock, started in a slow oven and finished on the grill with a grocery store sauce that I doctored with beer, mustard, smoked paprika, siracha...
Roasted green beans with pecans
Salad of shaved root vegetables and greens with avocado
Jalapeno cornbread

The neighbors and I worked together to enjoy the first grilling night of the season. We dranks lots of wine and sang old songs around the fire pit.
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Shut up and pour another glass of wine, please.


#10020 bettyjoan

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Posted 12 April 2015 - 06:51 PM

To christen our new grill (for those interested, we opted for the Weber E-210 propane grill - it is small, but it packs a pretty good punch and has a cool setup where you can remove the center grate plate and put down a griddle, pizza stone, etc.), tonight we did steak sandwiches with NY strip, sauteed peppers and onions, and provolone cheese.  Yum.

 

Such a perfect day for being outside!



#10021 Pat

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Posted 13 April 2015 - 07:30 AM

BLT crostini

Chicken thighs with mustard

Mashed potatoes

Steamed broccoli



#10022 darkstar965

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Posted 13 April 2015 - 09:48 PM

Porcini powder is what's served on the donuts at Rich Table - is this a "thing" now?


I'm not 100% sure I'm remembering correctly but think Zora turned us (or, at least, me) onto this in a post on some thread some time ago?

#10023 zoramargolis

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Posted 14 April 2015 - 07:52 AM

For quite a few years, porcini powder has been one of my favorite non-secret "secret ingredients" for adding umami and depth of flavor to soups, braises, and tomato sauces. It's cheaper and easier to use than dried porcinis--no soaking or chopping needed.

 

Don't know if I have ever seen it locally--it'd be at Balducci or Dean and DeLuca if it's available around here.

I get it at Kalustyan's in NYC and at Surfas in Culver City (West Los Angeles). Both places sell online.

 

And darkstar965 is correct. I have talked about it here.



#10024 Pat

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Posted 14 April 2015 - 08:36 AM

Last night:

Roasted pork tenderloin with adobo rub

Roasted cauliflower 
Brown rice, red quinoa, and freekeh mix cooked in homemade chicken broth


#10025 DonRocks

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Posted 14 April 2015 - 08:37 AM

For quite a few years, porcini powder has been one of my favorite non-secret "secret ingredients" for adding umami and depth of flavor to soups, braises, and tomato sauces. It's cheaper and easier to use than dried porcinis--no soaking or chopping needed.

 

Don't know if I have ever seen it locally--it'd be at Balducci or Dean and DeLuca if it's available around here.

I get it at Kalustyan's in NYC and at Surfas in Culver City (West Los Angeles). Both places sell online.

 

And darkstar965 is correct. I have talked about it here.

 

Penzy's?

 

What is it, dessicated, ground porcinis?


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#10026 Al Dente

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Posted 14 April 2015 - 12:41 PM

Costco frozen pizza right before bed. Glamorous, eh?



#10027 Al Dente

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Posted 14 April 2015 - 12:44 PM

What is it, dessicated, ground porcinis?

Yes. There was a thread on eGullet back in the late 19th century discussing this. I thought I had invented something new by buying dried porcinis, grinding them up in a coffee grinder, and rubbing it on some steaks. Turned out I wasn't so clever-- it's been done before.

 

Anyway, just grind those dry fungi up.



#10028 Pool Boy

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Posted 14 April 2015 - 08:05 PM

We made this tonight--

 

Eggs.jpg

 

Soft eggs, potatoes, lettuce of your choice, a dressing of lardons with shallot, dijon, red wine vinegar and sprinkle all of that with crumbled bleu of your choice. It's a smitten kitchen thingerdinger.

http://smittenkitche...on-vinaigrette/

I'd make it again.


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#10029 Pat

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Posted 15 April 2015 - 07:30 AM

Chicken vegetable soup with brown rice, red quinoa, and freekeh

Grilled bacon and cheese sandwiches

Salt and pepper potato chips



#10030 zoramargolis

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Posted 15 April 2015 - 08:56 AM

Penzy's?

 

What is it, dessicated, ground porcinis?

It is probably made with the detritus, broken bits and stems of dried porcini that aren't primo enough to charge the big bucks for. It is much cheaper than buying dried porcini and grinding them up yourself. It is a very fine powder, like wheat flour, that mixes invisibly into whatever. I haven't used it as a steak rub.



#10031 Pat

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Posted 16 April 2015 - 07:27 PM

Onion-dill-rye bread and butter

Rockfish soup with fennel and potatoes (LA Times)

Leftover brown rice, red quinoa, and freekeh mix

 

I tinkered around with the soup recipe, since I didn't want to deal with a whole fish.  Instead of making a broth from the head and bones, etc., I started with the next step, adding fennel, leek, carrot, etc. to a quart of boxed seafood stock and wine diluted with water.  When that had simmered a while, I added half a pound of shell-on shrimp and cooked until they were done.  Then I strained the solids out, keeping the shrimp and the scraps of rockfish I had also tossed in, and proceeded with the recipe, adding pre-cooked potatoes and littleneck clams.  It came out really well.



#10032 dcandohio

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Posted 18 April 2015 - 07:32 AM

Salmon filet pan seared with dijon mustard and pomegranate balsamic
Ratatouille that I found in the freezer. I had forgotten it was there. It reheated well.

Shut up and pour another glass of wine, please.


#10033 ktmoomau

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Posted 21 April 2015 - 12:29 PM

Last night was pork chops from my Christmas pig (my Aunt gets my brother and I an animal every year and stores the cuts in her chest freezer so we can take them as needed home with us), green beans and limas with shallot, butter and garlic and Carolina gold rice.  Homemade chocolate chip cookies for dessert. I've been so busy at home we have been eating out a good bit.  


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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


#10034 Smita Nordwall

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Posted 21 April 2015 - 01:33 PM

Last night was pork chops from my Christmas pig (my Aunt gets my brother and I an animal every year and stores the cuts in her chest freezer so we can take them as needed home with us), green beans and limas with shallot, butter and garlic and Carolina gold rice.  Homemade chocolate chip cookies for dessert. I've been so busy at home we have been eating out a good bit.  

What a totally cool Aunt. Everyone should have one, especially me. 


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#10035 darkstar965

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Posted 21 April 2015 - 02:06 PM

I really like Niko and Oana Adamopoulos, the young couple who own the cool "Mediterranean Way" shop in Dupont.  This past weekend, we stopped in and picked up a few products (one exciting and new; will try to post on that thread soon) including some really wonderful oregano, imported Greek Feta and orzo.

 

So, over the past couple of days, for dinnners made quite delicious thanks wholly to Niko and Oana's wonderful ingredients:

 

-  Grilled lamb chops in an oregano marinade with roasted potatoes and a fresh greek salad

-  Grilled Greek lemon chicken thighs with warm orzo tossed with sliced kalamatas, diced tomato and more of the feta.

 

It was all enough for three nights' worth of dinners but now, the feta and kalamatas are gone so we'll be moving from Greek cuisine to a few nights out with guests coming into town.


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#10036 ktmoomau

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Posted 22 April 2015 - 11:57 AM

Last night I decided to do some post work grocery shopping at the HT in Ballston, it was a madhouse and seemed to have really long check out lines.  I also don't shop there often so upon reviewing my list in the store and in the check out line I realized multiple times I forgot a couple essentials, like butter, mainly because I couldn't find them and turned around to go back.  There was other stuff that I just never did find.  The argument in my head was something like: can't you just get butter another time we have been here forever, you have 1 stick left you can make due v. you are currently in a grocery store, go get the damn butter.   I got so frustrated I picked up a rotisserie chicken on my last swing around because the whole process just took me a long time.  So for dinner we had rotisserie chicken, leftover green beans and limas and some oven baked potato wedges with garlic salt, salt and pepper and old bay.     


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


#10037 Pat

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Posted 22 April 2015 - 12:06 PM

Last night was cheddar quesadillas with guacamole and sour cream; roasted whole chicken that had dill butter under the skin and had been spritzed with lemon juice, plus onions and carrots roasted in with it; and goat merguez sausages, which I had thawed from the freezer several days before and really needed to cook.  Unfortunately, I thought the sell-by date on the chicken was a little more into the future than it was (as in: already past), so I had to make that too.  I considered it mixed grill ;).

 

The sausages came from one of the Tuesday outside vendors at Eastern Market last year.  I hope to find him again.  Those sausages are great. 



#10038 bettyjoan

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Posted Yesterday, 07:37 AM

Made paella mixta on the grill last night - it turned out really well, although I'm not sure the hassle of the grill (bringing ingredients and tools in/out) was worth it in terms of results.  I didn't get as much of the socarrat (the crunchy rice at the bottom of the pan) as I was hoping for, so I'll have to fiddle with things and see if my grill just isn't getting as hot as it should.

 

As usual, though, making and using homemade chicken stock makes a huge difference.  Time well spent!



#10039 Pat

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Posted Yesterday, 08:29 AM

Last night was multigrain bread and butter; leftover pot roast; and steamed green beans, snow peas, and broccoli that were dressed with a little soy sauce and hot pepper sesame oil.  I plated the vegetables in the middle of the plate of pot roast (which included onions, mushrooms, carrots and potatoes) and the beefy broth from the roast mingled nicely with the sauce on the green vegetables.







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