409 replies to this topic

[MC Horoscope]

Prudhomme Family Cookbook, pork grillades in rusty gravy, and black eye peas with ham and bacon

[Anna Blume]

Red rice and farro done and dressed. Black quinoa (I plan not to buy the grain anymore, but couldn't resist) and Beluga lentils next. I am on a grain salad kick, tossing them w roasted orange vegetables (sweet potato cubes in oven; butternut squash last week), garlicky greens, etc. and find them very filling for lunch. Storing each prepared ingredient separately in the fridge to combine at whim.

[Pat]

chicken stock

[porcupine]

Recipe for Szechuan beef noodle soup. Since I wrote that version of the recipe, I've started adding 1/2 of a cinnamon stick (about 2 or 2 1/2 inches).

Jim, thanks for posting this. It's a delicious broth. Now I need to work on making hand-pulled noodles...

[Bimbo]

Jim, thanks for posting this. It's a delicious broth. Now I need to work on making hand-pulled noodles...

We also made this soup last weekend and loved it (plus it made the house smell wonderful). We'll definitely be making it again. Thanks!!

[zoramargolis]

quince mostarda. it's got lemon and orange rind and rosewater in it, and smells crazy good.

[monavano]

Just got done making turkey gravy. I don't know why making the gravy ahead of time just dawned on me, but this year it was on my radar. One thing I can check off. A little something I'd like to share for anyone who might be interested is that I finish off the gravy with the juice of about half a lemon. It just brightens the herbs and aromatics. That, and fresh tarragon adds a hint of anise that makes you go "hmm?".

[monavano]

I made my batch of turkey stock. I simmered the carcass, wings and a thigh bone with carrots, celery, onion, garlic, fresh parsley, thyme and tarragon, and a piece of crystalized ginger. Let it simmer for 3 hours and then cooled it down and stuck the whole shebang in the fridge overnight. Drained and chinoised the next day.
Tarragon is amazing with a hint of anise. I made wedding soup to kick things off. Turkey stock, turkey meatballs, acini de pepe and mustard greens (in lieu of escarole).

[thistle]

I made SO much turkey stock, my freezer is stuffed. I did one batch for pho, w/ star anise, shallots, & ginger. When I hit the commissary right after T'giving, the bean sprouts were less than fresh. I took the cheaters' way out, I was feeling lazy last night, & had had enough of eating holiday snacky leftovers (bean dip, broccoli squares), so we picked up chicken & beef pho from a recently opened place, that's a convenience store that serves Latin & Vietnamese food?! (5 Ten Foodmart)-the bad- broth was the same for both pho, the good- huge amounts of rare beef & cooked chicken, Thai basil, green onions, culantro, rice noodles, lime, hoisin & sriracha, & it was cheap, $7.49 .

I think my broth is better than theirs, but it was worth the price to get all the fix ins' in one place, we will be eating pho for the rest of the week, quite happily...I am still kicking myself for not bringing in the Thai basil before the first frost....

[Sundae in the Park]

I took the cheaters' way out, I was feeling lazy last night, & had had enough of eating holiday snacky leftovers (bean dip, broccoli squares), so we picked up chicken & beef pho from a recently opened place, that's a convenience store that serves Latin & Vietnamese food?! (5 Ten Foodmart)-the bad- broth was the same for both pho, the good- huge amounts of rare beef & cooked chicken, Thai basil, green onions, culantro, rice noodles, lime, hoisin & sriracha, & it was cheap, $7.49 .

Hee, smart!

Making lentil soup now, and am impatient for it to be ready.

[Pat]

rice pilaf with homemade turkey stock

[monavano]

Haluski. I made golabki (stuffed cabbage rolls) the other day and the leftover parboiled Savoy cabbage was chopped up and set aside for haluski. I sauteed up some chopped bacon*, diced onion and then the cabbage. Added butter, chicken stock and fresh thyme and let it simmer while the wide egg noodles cooked. Tossed together and it awaits dinner.

*On Alex's Day Off, I saw this method for cooking diced bacon, particularly pre-sliced bacon that tends to adhere and is hard to separate once it hits the heat: Heat pan, add diced bacon, add water and let it cook. The bacon separates with a spatula, the water evaporates and then the bacon cooks until crisp in its own grease. It's been foolproof.

[thistle]

This sounds like a really good tip for the bacon-why doesn't this cooking method, which is recommended for frozen dumplings work for me? They always tell you to start in a hot, barely oiled pan, then add 1/4" of water, cover & steam-mine just come out slimy & floppy, & I try to pan-fry them after, then they're too chewy & tough-what am I doing wrong?

[jparrott]

Simmering proto-gumbo, thickened with leftover Thanksgiving gravy (which is just roux and stock and yummy meat bits anyway) and okra. Proto-gumbo, in that it'll get frozen off in its non-seafooded form (there's pork belly, veal, chicken, andouille, and tasso in it now, plus the usual starting materials), to be seafooded just before service...which'll probably be around New Years.

[monavano]

thistle, I wonder why any oil would be added to the pan with water when the dumplings are steaming? What I do for frozen pierogie is steam them on one of those collapsing steamer thingies. Then remove, dry pan, add oil, fry. For fresh, I'd go the usual dumpling way of browning in a bit of oil and then steaming closed. Been a while since I've had fresh.
jparrott, brilliant prepping. You're dish is going to score big time with very little effort right at the end. Best dishes to serve when entertaining so you don't get bogged down in the kitchen. Great use of leftover turkey gravy.

[Pat]

I'm poaching quinces. I haven't done this before and am not following a recipe. Broken star anise, cinnamon sticks, and apple cider. It smells good. How far off can I be?

[thistle]

Thanks for the advice on separate steaming & frying-as unhealthy as they are, I will always take a fried dumpling/spring roll over steamed...

[monavano]

Broccoli Cheddar Chowder.

[zoramargolis]

posole verde, made with a boneless pork roast from eco friendly

yesteray, I had posole rojo, made with lots of chile guajillo at oyamel, on my lunch break from jury duty. while I enjoyed it, I really prefer my version with tomatillos and roasted fresh poblanos.

[jparrott]

posole verde, made with a boneless pork roast from eco friendly

yesteray, I had posole rojo, made with lots of chile guajillo at oyamel, on my lunch break from jury duty. while I enjoyed it, I really prefer my version with tomatillos and roasted fresh poblanos.

Method, please. OK to use canned hominy?

[The Hersch]

yesteray, I had posole rojo, made with lots of chile guajillo at oyamel, on my lunch break from jury duty.

I think José Andrés has gotten a lot of benefit from trial by jury in Washington, DC. I always go to Jaleo when it's my turn.

[zoramargolis]

Posole verde
2-3 poblano chiles, blackened and peeled
6-8 tomatillos
Medium white onion
3-4 cloves garlic
2-3 pounds pork shoulder bone-in or boneless
Cumin
Mexican oregano
Pinch allspice
Bay leaves
Carrot-celery leaves-thyme-parsley
Salt/black pepper
Large can hominy (cupboard mouse devoured my dried hominy)
Bottle of non-bitter lager
Chicken stock and/or water

Brown meat (in one piece)
Chop and sauté veg/bloom spices
Add remaining ingredients
Low and slow in the oven until meat is tender
Remove meat and shred or cut in chunks
Remove bouquet garnie return meat to pot skim fat if needed
Serve with cilantro or trad topping of shredded cabbage and radishes and hot sauce if desired

[Xochitl10]

Marcella Hazan's bolognese. I'm getting a head start on Christmas dinner this year.

[The Hersch]

Marcella Hazan's bolognese. I'm getting a head start on Christmas dinner this year.

I'm thinking of doing lasagne alla bolognese for Christmas lunch, based largely on Marcella's recipes. What are you planning to do with your ragu?

[pizza man]

Thea is making Pho broth. I'm painting. Sure smells good in here..

[Xochitl10]

I'm thinking of doing lasagne alla bolognese for Christmas lunch, based largely on Marcella's recipes. What are you planning to do with your ragu?

Lasagne alla bolognese for Christmas dinner. I made it the last time Azami and I were at home for Christmas, and it was the perfect thing to have.

[Anna Blume]

I'm thinking of doing lasagne alla bolognese for Christmas lunch, based largely on Marcella's recipes. What are you planning to do with your ragu?

T.H., you know I love Marcella, too, right? Nonetheless, I wonder if you've ever tried preparing any more complex, nuanced recipes for ragu in Lynne Rossetto Kasper's The Splendid Table. They range from rustic to refined and are wonderful for lasagne.

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Leftover carcass from a roasted chicken is in the freezer along w necks from Eco-Friendly, a raw carcass from Evensong and feet from both farms. Stock!

[The Hersch]

T.H., you know I love Marcella, too, right? Nonetheless, I wonder if you've ever tried preparing any more complex, nuanced recipes for ragu in Lynne Rossetto Kasper's The Splendid Table. They range from rustic to refined and are wonderful for lasagne.

A.B.: Thanks for your excellent suggestion. I bought a copy of LRK's Splendid Table a few months ago (I have to add, largely because you praised it), and have unaccountably and no doubt foolishly neglected it. I've just been looking through the ragu chapter (for those unfamiliar with the book: yes, ragu has its own chapter) and I see what you mean. I'm glad I still have a couple of weeks to decide what to do. Maybe I'll also follow Xochitl10's lead and do this for Christmas dinner rather than lunch. A well-made dish of lasagne is certainly opulent enough for any special-occasion meal.

[ol_ironstomach]

Method, please. OK to use canned hominy?

porcupine is of the opinion, and I entirely agree, that this is one of those dishes that is usually better when made with canned hominy. It's certainly more consistent that way.

[porcupine]

porcupine is of the opinion, and I entirely agree, that this is one of those dishes that is usually better when made with canned hominy. It's certainly more consistent that way.

Largely because the only dried hominys I ever tried were always so dry that they never rehydrated - like, not even after 48 hours. But I really do think canned is fine so long as it's well-rinsed. Has anyone ever used frozen hominy?

[porcupine]

Beef broth for next weeks' cappelletti in brodo. I love the way the house smells when something like this is on the stove all day.

[rockcreek]

Beef broth for next weeks' cappelletti in brodo. I love the way the house smells when something like this is on the stove all day.

Totally.

Beef rib bones for me. French Onion, see you tomorrow!

[Anna Blume]

Rage. Red line involved. Dinner in the microwave by 9:45.

[Anna Blume]

^Apropos of post #278 and some of the preceding: While I practice what I preach, I had an opened bottle of white wine in fridge and just the right amount of thickly ground beef, so modified version of Marcella's ragu will finish simmering around 3 PM. Minced pancetta, dried porcini and its soaking water and rind of Parmesan added. Slow-roasted yellow plum tomatoes from freezer combined w a little frozen yellow tomato-butter sauce vs. canned tomatoes.

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Applesauce just finished simmering for the sake of cultural tourism. (There's sour cream in fridge, too. And cranberries!)

About to simmer and purée a sunchoke soup. Has to be dairy-free, so I am using stock, leek, celery root and a Gold Ball turnip to temper what can be an overwhelming flavor.

[PollyG]

Nut-free chocolate coated toffee. It's currently sitting outside hardening. We found with our first batch that the texture changes remarkably if we refrigerate it; it becomes far more tender.

[Pat]

Wonton soup with baby bok choy

[bookluvingbabe]

Cincinatti style chili made with turkey and bison. Normally we go out for Christmas eve but the little guys requested chili for tonight. I can make it in my sleep and got it started while waiting for the cookies we baked to cool.

[Al the Pal]

Pot roast for a Christmas/Chanukah dinner.

[Barbara]

Just finished a Beef Burgundy and the onion/mushroom garnish, along with a sweet potato soup--all for dinner tomorrow. After spending the day in the kitchen, we are off to Corduroy for some food!

[Pat]

Mario Batali's tomato sauce for his Two-Minute Calamari, Sicilian Lifeguard Style. I've made this several times and it's always good, but it's never as good as it was when I had it at Babbo.

[porcupine]

Red chili posole and a creole stew. After a week of baking cakes and pastries, it's nice to be doing (and smelling) something different.

[anhdeluxe]

Roto pollo chicken carcass stock in the oven. First time I'm trying this method.

[hillvalley]

My first chili verde of the year. I had a tempting offer to spend my afternoon doing other wise that I may regret not taking, but in the end the chili won. The chili's not bad but needs some work.

[jparrott]

Grits, bought from the Portland (OR) farmers market. Simmering in pork/chicken ("ramen") stock, then will hit with a bit of grated cheddar. All that to serve alongside the Kenji pork-belly porchetta from last month.

[DonRocks]

Grits, bought from the Portland (OR) farmers market. Simmering in pork/chicken ("ramen") stock, then will hit with a bit of grated cheddar. All that to serve alongside the Kenji pork-belly porchetta from last month.

If you have it, may I recommend more of a parmesan-like cheese? (Real, white cheddar, yes; but I don't see the sharp orange stuff, or even the mild Colby-like version working).

[jparrott]

It is real, white cheddar. Actually bought a couple different ones and tasted them--the less appropriate one went on the board for my guests, the more appropriate one got grated for my grits.

[Rieux]

Last night was the Beef Rendang recipe from Molly Stevens' All About Braising. It was tasty, smelled great, and felt exotic. It did take about an hour longer than the recipe said it would to braise, though.

This is a reverse braise, where you cook the beef and spice paste in coconut milk before browning it, let it cook down so all the coconut milk evaporates, leaving only the coconut oil, and then fry the beef in the remaining oil.

I was frustrated that I couldn't find the galangal and kaffir lime leaves anywhere in DC. No whole foods, no Bestway.

[weezy]

a Russian beef broth & ham soup with onions, chopped dill pickles, pickle juice, capers and more fresh dill in it. Solanika, I think it's called? Strange, but good.

[porcupine]

I was frustrated that I couldn't find the galangal and kaffir lime leaves anywhere in DC. No whole foods, no Bestway.

FWIW I remember that a Thai grocery store in Silver Spring (close to the Metro stop) carried these things (but I haven't been in years).

[Anna Blume]

Last night was the Beef Rendang recipe from Molly Stevens' All About Braising....
I was frustrated that I couldn't find the galangal and kaffir lime leaves anywhere in DC.

I love that book and the temperatures almost seem to be dipping down to a semblance of braising weather!

FWIW I remember that a Thai grocery store in Silver Spring (close to the Metro stop) carried these things (but I haven't been in years).

That Thai store doesn't have much fresh stuff; the kaffir leaves are frozen. If convenient, you might call the Rockville WFM and see if they carry them since the store is meant to be the regional ne plus ultra. Zora has reminded DR community to consult Julia Watson's eatwashington.com for hard-to-find ingredients.