zoramargolis Posted May 30, 2009 Share Posted May 30, 2009 mixed lettuce and mache salad with lemon vinaigrette oven-roasted chicken with garlic, thyme, and the last meyer lemon stuffed inside braised red chard new potatoes with pimenton watermelon 2008 Tegernseerhof zweigelt rosé Link to comment Share on other sites More sharing options...
Pat Posted May 31, 2009 Share Posted May 31, 2009 Buttermilk biscuits Tabbouleh The biscuits were flaky and delicate, but I think I rolled them out a little too thin. Good recipe, though. I'll make them thicker next time. Link to comment Share on other sites More sharing options...
lperry Posted May 31, 2009 Share Posted May 31, 2009 Mixed green salad with carrots and radishes from the garden. Fingerling potatoes cooked on the grill. I found that a tool made to hold fish on the grill is perfect for veggies. It locks tightly holding everything securely, and you just turn it over halfway through cooking. Link to comment Share on other sites More sharing options...
rkduggins Posted June 1, 2009 Share Posted June 1, 2009 Watermelon, feta salad with black olives and mint Slow cooked lemon chicken with thyme and garlic Blackberry lattice pie Link to comment Share on other sites More sharing options...
hillvalley Posted June 1, 2009 Share Posted June 1, 2009 Broiled squash blossoms filled with Keswick oregano and garlic cheese Barely steamed peas Red Apron soprasetta, lettuce and cucumber sandwich on olive oil roll Strawberries I love spring. Link to comment Share on other sites More sharing options...
Pat Posted June 2, 2009 Share Posted June 2, 2009 Buttermilk biscuits Skillet dinner: Rice, fresh peas, zucchini, jalapeno chicken sausage, onions, and garlic Link to comment Share on other sites More sharing options...
KMango Posted June 2, 2009 Share Posted June 2, 2009 Red Calypso (Gourmet Valley heirloom variety) beans, soaked in filtered water, drained & rinsed, then slow-cooked on the stove in yesterday's simple chicken stock (roasted chicken carcass, purple onion, bay leaf simmered for a couple hours). Three and a half hours into the simmer, a tasting revealed the beans were almost done. I added a liberal dose of sea salt and some lavender pepper. The beans emerged in a creamy, smoky, filling, slightly spicy and reverberating symphony of slow-simmered flavor. The main point of making them was to have them throughout the week in other preparations, so tonight's dinner included just a sampling of these beauts. Link to comment Share on other sites More sharing options...
Pat Posted June 3, 2009 Share Posted June 3, 2009 Mixed baby greens with radishes, tomatoes, avocado, feta, and vinaigrette Oven fried chicken over biscuits with gravy Link to comment Share on other sites More sharing options...
zoramargolis Posted June 3, 2009 Share Posted June 3, 2009 charcoal grilled mahi filets--caught yesterday by Jonathan while on a boat off of Cape Hatteras roasted tomatillo-poblano salsa grilled purple asparagus pan-crisped new potato halves with pimenton cherries 2008 Ch. Grande Cassagne rosé Really fresh fish ROCKS! Link to comment Share on other sites More sharing options...
lperry Posted June 3, 2009 Share Posted June 3, 2009 A mixed green salad. Mixed fruit sorbet. Mixed fruit sorbet is what you get when you combine all the little bits left in the packets of frozen fruit purees you bought for mixing drinks. This one turned out pretty well. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 5, 2009 Share Posted June 5, 2009 Spicy roasted red pepper and corn bisque Pan roasted chicken breasts with roasted red pepper and chili lime sauce Corn on the cob with roasted red pepper and chili lime butter I should have made ice cream along the same theme. Everything was certainly sweet enough! Link to comment Share on other sites More sharing options...
Pat Posted June 6, 2009 Share Posted June 6, 2009 Black bean soup with a dollop of sour cream and cilantro Salad of mixed baby greens, radishes, carrot, celery, feta cheese, and Greek olives Sweet potato spice bread I just winged it on the black bean soup and it came out very well. I used Rancho Gordo black valentine beans and a Wellshire fresh ham shank. I prefer whole beans to pureed in bean soup but went ahead and pureed about half the beans, and it gave the soup a pleasing creamy texture. I really should do that more often. It makes a difference, and there are still plenty of whole beans in the soup anyway. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 6, 2009 Share Posted June 6, 2009 gigante beans baked with tomato, poblano and garlic barley, corn and cilantro with lime juice and zest roasted beets with olive oil and orange juice marvy market baguette cherry clafouti 2007 El Arte de Vivir Link to comment Share on other sites More sharing options...
qwertyy Posted June 8, 2009 Share Posted June 8, 2009 After my first grocery store trip since the fridge broke...* Sauteed mushrooms on toast with a poached egg and shaved parm. Then, grapes. Yummy. *Don't judge me Link to comment Share on other sites More sharing options...
Heather Posted June 8, 2009 Share Posted June 8, 2009 cold baked salmon with a creme fraiche/dill/lemon sauce cucumber salad rye bread with butter Link to comment Share on other sites More sharing options...
KMango Posted June 9, 2009 Share Posted June 9, 2009 Garam Masala chicken (simple spice rub with a touch of oil on chicken cutlets, pan grilled) Golden beets (pressure cooked with whole cumin seed, ground coriander, fresh ginger, fresh curry leaves, and canned tomatoes) Penzey's, thoust offer a cupboard full of inspiration every time. Link to comment Share on other sites More sharing options...
Pat Posted June 10, 2009 Share Posted June 10, 2009 Last night: butter lettuce with cherry tomatoes, cucumber, avocado, hard boiled eggs, and feta; vinaigrette t-bone steak medium rare onion rings sweet potato bread pudding Link to comment Share on other sites More sharing options...
DanCole42 Posted June 10, 2009 Share Posted June 10, 2009 Salmon burger* with lemon dill mayo Corn on the cob *Really just a salmon mousseline coated in panko Link to comment Share on other sites More sharing options...
mdt Posted June 10, 2009 Share Posted June 10, 2009 Salmon burger* with lemon dill mayoCorn on the cob *Really just a salmon mousseline coated in panko How did you cook these? Mousseline is typically poached. I am assuming that you made a proper mousseline of pureed fish with cream. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 10, 2009 Share Posted June 10, 2009 How did you cook these? Mousseline is typically poached. I am assuming that you made a proper mousseline of pureed fish with cream.Pan fried. Yes, the fish was pureed with cream, although less than would typically be called for, with green onions added after for flavor and texture. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 12, 2009 Share Posted June 12, 2009 Ginger ale marinated pork chops Braised bok choy with fish sauce Link to comment Share on other sites More sharing options...
DanCole42 Posted June 12, 2009 Share Posted June 12, 2009 Homemade pasta with local sage and fennel sausage, lemon zest, parm Link to comment Share on other sites More sharing options...
Pat Posted June 12, 2009 Share Posted June 12, 2009 Sweet Potato biscuits Tandoori chicken thighs Mango-orange-avocado salsa Causa Last night's meal was another international hodgepodge . It plated beautifully, with all of the bright oranges and yellows. Didn't take any photos this time. Link to comment Share on other sites More sharing options...
monavano Posted June 12, 2009 Share Posted June 12, 2009 I've been making pizza lately-even the dough! It was just one of those things that intimidated me a bit-not now. I've been using a recipe from Tyler Florence "Food 911": it's easy and quick. 00 flour from The Italian Store has been producing very thin, crisp crust when cooked on a pizza stone at around 650 degrees on the grill. Basil, mozzarella (fresh and grated), tomato sauce Sauteed beet greens (evoo, garlic, anchovy paste, nutmeg), sauteed mushrooms, riccotta Link to comment Share on other sites More sharing options...
Pat Posted June 12, 2009 Share Posted June 12, 2009 Gorgeous, monavano. Love the bubbles on the crust. Link to comment Share on other sites More sharing options...
monavano Posted June 12, 2009 Share Posted June 12, 2009 Gorgeous, monavano. Love the bubbles on the crust. Thanks, Pat. That first one was extra crispy! I blended in some AP flour in later doughs, and the crust is not quite so thin/cracker-ish, Link to comment Share on other sites More sharing options...
lperry Posted June 12, 2009 Share Posted June 12, 2009 Beautiful pizzas! I grilled tonight, but it wasn't quite as photogenic. Grilled butternut squash and Vidalia onion with sage Mixed green salad I know it seems wintery, but the squash and onion were left over in the fridge from another recipe, and if I don't do something with the sage, it's going to take over the herb bed. Because of all the rain, the flavor is pretty mild, so I don't really want to dry it for later. All this got mixed together in my new grill pan - one with the round holes in it. I didn't know what would happen with it, and I was actually pretty skeptical about it working well, but I got the nice blackened grill flavor without all my nice veggies falling into the fire, and the sage fried into little crisps in the olive oil. I see using this pan a lot this summer. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 13, 2009 Share Posted June 13, 2009 ...if I don't do something with the sage, it's going to take over the herb bed...Great w Prosecco in the summer sprinkled w coarse salt: batter-fried sage leaves. Link to comment Share on other sites More sharing options...
lperry Posted June 16, 2009 Share Posted June 16, 2009 More grilling tonight for a light summer dinner: Broccoli in a lemon/olive oil marinade Spring onions in a sherry vinegar/olive oil marinade Cantaloupe (un-grilled) Link to comment Share on other sites More sharing options...
goodeats Posted June 16, 2009 Share Posted June 16, 2009 Who knew Kashi's Honey Sunshine would make a great fried chicken batter? Ground Honey Sunshine + Panko fried chicken really hit the spot. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 16, 2009 Share Posted June 16, 2009 last night: hickory smoked bbq chicken apricot-bourbon bbq sauce coconut cole slaw potato-egg salad with roasted red pepper, cornichons and capers bbq beans 2007 Jean-Luc Colombo Cotes du Rhone (blanc) Link to comment Share on other sites More sharing options...
Anna Blume Posted June 16, 2009 Share Posted June 16, 2009 Semi-braised chicken thigh w garlic, white wine and slivered lemon Fava bean succotash w yellow bell pepper and cooked cucumber Rustic potato bread Cherries Lemon fruit bar Fantastic chicken--Eco-Friendly splurge wasn't too much for a couple of legs (divided to make 3 servings). Succotash adapted fr a recipe in a Martha Stewart cookbook. Caption says canola oil and tarragon provide the flavor , though I went w basil. Used leftovers to make a bulgur salad w lemon, red spring onions, chopped, raw cucumbers and lots of intensely flavored fronds from a very expensive fennel bulb. As for the lemon popcycle, anyone know where I can get Edy's tangerine bars? Brookville was nice enough to order them, special, and lots of other customers discovered how great they are, too. Here on the Hill, they only come in skinny variety packs, made w artificial sweetener which I won't touch. * * * And Zora: how do you make your fresh pea soup? Stuck on Mrs. B's splendid shooters. Thinking of reserving at least some of the pods to make a quick stock. Link to comment Share on other sites More sharing options...
goodeats Posted June 16, 2009 Share Posted June 16, 2009 As for the lemon popcycle, anyone know where I can get Edy's tangerine bars?I've seen them at the Giant in Annandale, on Braddock & Backlick. Maybe other Giant stores may carry them? I have not seen them at HT Link to comment Share on other sites More sharing options...
DanCole42 Posted June 16, 2009 Share Posted June 16, 2009 Freezer raid! Swordfish with homemade spice rub: allspice, coriander, celery seed, fennel seed, mustard seed, paprika, cayenne, black pepper Roasted parsnips, carrots, and leeks Vidalia onions poached in butter until "noodle-like" Lemon butter drizzle Link to comment Share on other sites More sharing options...
zoramargolis Posted June 17, 2009 Share Posted June 17, 2009 * * *And Zora: how do you make your fresh pea soup? I make fresh pea soup with sugar snaps. English peas are too expensive and labor intensive--they need to be appreciated in their most natural state, steamed with perhaps a bit of butter or cream and some mint. For my fresh pea soup: string the sugar snaps. Sautee some leek and onion and (optional) shaved fennel in oil or butter. When softened, add the sugar snaps and cover with chicken stock, water and a little white wine. Cook until the peas are soft but not overcooked--10 minutes or so. Puree in a blender and DO NOT SKIP THIS STEP: add some unthawed frozen baby peas to the blender and puree together until smooth. Then DO NOT SKIP THIS STEP: pass the puree through a sieve and discard the fiber, of which there will be a fair amount. Reheat the puree if you want to serve the soup warm, and/or add some heavy cream or creme fraiche, salt and white pepper to taste. If the peas weren't sweet enough, add a little bit of honey or agave syrup, although this is rarely needed, since the sugar snaps are usually quite sweet. Serve warm or cold with a dollop of creme fraiche, yogurt or sour cream and some chopped fresh herbs--mint, fennel frond, or tarragon. The frozen peas give the soup a real boost of fresh pea flavor. I've made it with and without them and they make a huge difference. Someone PMd me with a request for a recipe for coconut cole slaw, which is just regular coleslaw with carrot and scallions. When I make the dressing in the blender, I add some coconut milk, or in this case I had some powdered coconut cream that I got in an Asian market. The basic coleslaw dressing is mayo, yogurt, cider vinegar, sugar or honey, and optional celery seed. Sometimes I blend in some pineapple instead of using sugar. And I always salt my shredded cabbage for about an hour, then rinse off the salt and dry the cabbage with a towel before making the slaw. The dressing gets less watery and diluted and the slaw has better texture if the cabbage is salted in advance. Link to comment Share on other sites More sharing options...
lperry Posted June 17, 2009 Share Posted June 17, 2009 When I make the dressing in the blender, I add some coconut milk, or in this case I had some powdered coconut cream that I got in an Asian market. Did you happen to find that around here? I've looked at Grand Mart with no success. Tonight was one more night without rain, so one more grilled dinner. I hope everyone got to be outside in this incredible weather. Grilled asparagus Quinoa salad Cantaloupe The asparagus was amazingly good with just a bit of olive oil, salt and pepper. The quinoa salad was pretty much tabouli with quinoa instead of bulghur wheat: parsley, mint, lemon, olive oil, and carrot. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 17, 2009 Share Posted June 17, 2009 Thanks, Zora. I recently lucked out at market closing and will be making just a tiny amount of shell-pea soup. Snaps are around longer and now that I have gone from pea-indifference (animosity, even, for fresh English) to conversion, I will definitely try your version. Meanwhile, got my hands on a copy of TFL cookbook, though I will skip the truffle oil. * * * Speaking of tiny amounts, I bought .05 ounces of Iberico on my way home this evening and some Red Hawk at Cowgirl Creamery. Dinner: Large salad of mixed lettuces and chicories, fava beans, pea shoots, mint, fennel, red spring onions. Sherry vinaigrette and lemon. Iberico (a little tossed in salad, but really too precious) which I now love Olive bread, thick slab of Red Hawk and a spoonful of fig-lavender honey preserves Baked rhubarb compote w dollop of Greek-style yogurt Link to comment Share on other sites More sharing options...
goodeats Posted June 17, 2009 Share Posted June 17, 2009 Did you happen to find that around here? I've looked at Grand Mart with no success.I've seen it at the Thai grocery next to Rabieng's in FC/Bailey's Crossroads. I think it was at Great Wall too, but I'm not sure about that one. Link to comment Share on other sites More sharing options...
lperry Posted June 17, 2009 Share Posted June 17, 2009 I've seen it at the Thai grocery next to Rabieng's in FC/Bailey's Crossroads. I think it was at Great Wall too, but I'm not sure about that one. Thanks! I'll check that out. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 17, 2009 Share Posted June 17, 2009 I've seen it at the Thai grocery next to Rabieng's in FC/Bailey's Crossroads. I think it was at Great Wall too, but I'm not sure about that one.I got it at the market across the parking lot from Bob's 66 in downtown Rockville. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 18, 2009 Share Posted June 18, 2009 iceberg wedge salad with blue cheese dressing spice-rubbed charcoal-grilled porterhouse grilled asparagus mashed potatoes 2007 Van Ruiten Vyds. zinfandel Link to comment Share on other sites More sharing options...
lperry Posted June 18, 2009 Share Posted June 18, 2009 I got it at the market across the parking lot from Bob's 66 in downtown Rockville. I'm not familiar with Rockville, but will give it a try next time I'm up there, assuming I can't find it at Bailey's Crossroads. Tonight's dinner was light and simple again. Veggie burgers and a green salad. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 18, 2009 Share Posted June 18, 2009 Summer squash soup Warm crusty bread for dippin' Link to comment Share on other sites More sharing options...
Pat Posted June 18, 2009 Share Posted June 18, 2009 Spaghetti with kale pesto Salami and Provolone bread Link to comment Share on other sites More sharing options...
zoramargolis Posted June 19, 2009 Share Posted June 19, 2009 last night: baba ghanouj and pita chips Boodles and Fever Tree g&ts charcoal-grilled lamb chops haricots verts with roasted garlic and lemon orzo with olives, capers, tomato and basil melange of fresh fruit (cherries, apricots, raspberries, watermelon) with sweetened vanilla creme fraiche/Greek yogurt 2005 Baltos (Mencia Bierzo) Link to comment Share on other sites More sharing options...
lperry Posted June 20, 2009 Share Posted June 20, 2009 Yesterday morning after a week of abstaining from Mountain Dew and eating very light dinners at home, Mr. lperry reported from the gym that he is down four pounds. He requested more of the same, and was home last night when I hadn't planned on him, so he had a veggie burger (100% whole wheat bun), cantaloupe, and a shaved fennel and apple salad. I had been grazing on fruit all afternoon, so I just had the salad. This may be one of the best uses of my Benriner mandoline there is. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 20, 2009 Share Posted June 20, 2009 On a somewhat related note, I just have not been in the mood for cooking dinner lately. Last night took Tuscan kale "ceviche"* out of the fridge. Cut into thin ribbons*, it's great to toss with other things and so I did: the last of a bulb of fennel, slivered, a radish, thin slices of radicchio, a red scallion and some chunks of oil-packed tuna since there was no charcuterie around. Black pepper. Champagne vinegar and just a little more olive oil. A few raspberries and a frozen lemon fruit bar. * * * *Easy to over-salt, so make cautiously; see KMango's link to flickr account under the Spring Picnic 2009 for recipe. *Note for beginners: When making the ceviche, you need to remove the thick ribs from the kale either by tearing them out by hand, or folding leaves in half and just cutting them out. After slicing out the rib, stack half leaves and roll tightly into a cigar. Then slice rolls very thinly as one would whole basil leaves when preparing a chiffonade. Use fingers to separate the rather nifty, compact circles of kale into strands. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 21, 2009 Share Posted June 21, 2009 Tacos!!! Skirt steak marinated in: serranos, garlic, lime juice, tequila, coriander, cumin, vegetable oil, cilantro, salt, pepper Finished on the grill. Also grilled the tortillas. WOW. What a difference that makes. Also grilled some vidalia onions and serranos. Served with some fresh cilantro, sour cream, cheddar, and lime juice. Best tacos ever. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 21, 2009 Share Posted June 21, 2009 Pizza with salt cured bacon, spinach, cheddar, and vidalia onions Link to comment Share on other sites More sharing options...
zoramargolis Posted June 21, 2009 Share Posted June 21, 2009 last night: paella with chicken, shrimp and mussels HD fleur de sel caramel ice cream 2005 Flavium Crianza Link to comment Share on other sites More sharing options...
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