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Dinner - The Polyphonic Food Blog

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Baked chicken breasts
Macaroni and cheese
Leftover curried carrots

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Greek night!

Last night I marinated bone-in and skin-on chicken thighs with lemon juice, olive oil, lots of garlic, oregano, rosemary, salt and pepper. Today I tossed the marinade with diced potatoes. I put the potatoes in a baking dish, and topped them with fresh green beans. I put the chicken thighs, skin-side up, on top. I added about 1/2 cup of chicken stock.  I roasted the whole thing for about 45 minutes on 400.  I then turned on the broiler for a bit to make sure the chicken skin was crisp.  It tasted pretty close to my favorite roasted chicken and potatoes at my neighborhood Greek restaurant.

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Rigatoni with sausage and broccoli.

It's a rare weekday dinner cooked by me - moreso since I started around 11 pm Pacific.

The sauce was pretty minimalist: lard, sweet Italian sausage, broccoli, salt, black pepper, white wine, pasta cooking water. Dusted with pecorino cheese and more pepper.

Buona notte!

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Leftover steak
Twice-baked potatoes stuffed with broccoli, cheddar, Fresno pepper, and sour cream
Leftover sweet potato cornbread

 

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Tacos!  Corn tortillas, Cuban black beans, sweet potatoes, sauteed spinach, sauteed mushrooms, avocado, chipotle salsa, squeeze of lime. 

[Really need to take more photos]    

 

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Spinach lasagna made from the last of the 10 sheets of fresh pasta I bought before Christmas, wildly miscalculating their size :blink:.  Spinach noodles and layers of béchamel and marinara sauces, with chopped mushrooms and lots of blanched, chopped baby spinach.  Gruyere, Monterey Jack, and Parmesan cheeses.

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Romaine salad with radishes, cucumber, and avocado; ranch or yogurt blue cheese dressing
Pain de campagne with butter or evoo
Surf and turf on a grill pan:  Prime top sirloin, scallops with truffle salt, and shrimp with Schwartz's of Montreal poultry seasoning
White rice 

I think I went a touch too heavy with the truffle salt, especially since scallops have a lot of sodium to begin with, but it was all good.  The poultry seasoning, which my husband brought back from a trip to Montreal, worked great on the shrimp.  It has mustard, dried onion and garlic, lemon peel, and palm oil.

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I had a craving for meatballs; I've made this recipe so many times, it's almost second nature

1 1/3 cups breadcrumbs
1/4 cup milk

14 oz. ground beef
14 oz. ground pork (if you don't have ground pork, you can substitute sweet Italian sausage meat)
1/2 cup grated Parmigiano-Reggiano cheese
1 egg
grated nutmeg
3 tbsp. finely chopped Italian parsley and mint
salt
freshly ground black pepper

Preheat oven to 425 F. Line a pair of cookie sheets with parchment paper. In a small bowl, combine breadcrumbs and milk. Soak crumbs for 10 minutes.

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In a larger bowl, combine beef, pork, cheese, egg, nutmeg, herbs and breadcrumbs. Mix together all ingredients, then season with salt and pepper.

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Shape into balls with either your hands or with a teaspoon and arrange on the parchment paper-lined cookie sheets. Bake for 8-10 minutes in a 425 F oven, turning the balls once at the halfway point. Remove cookie sheets from oven. Set aside.

In the past, I'd resort to frying them in olive oil.

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You can do that if you like, but I prefer baking the meatballs. Less mess, plus the balls are lighter and aren't as oily-tasting.

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For the tomato sauce:

2-3 tbsp. olive oil
1 crushed garlic clove
1 28-oz. can crushed tomatoes
2 bay leaves
salt
black pepper

Next, in a Dutch oven or other large pot, warm olive oil along with a crushed garlic clove. Fry garlic on low heat or until the oil becomes fragrant. Once that occurs, add crushed tomatoes. Fill the can about 1/3 with water and add that to the pot. Taste for salt and pepper. Remember that the meatballs are already seasoned (with salt and Parm-Reg cheese which is also a bit salty), so you might want to have a light touch with the salt. Add bay leaves. Bring to a boil, then reduce heat to low and simmer sauce for 15 minutes. Add the meatballs and partly cover. Braise the meatballs in the sauce for 20-25 minutes. 

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These are fine as is, or you can serve them with pasta, bread or mashed potatoes.

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Meatballs with tomato sauce

These were topped with fistfuls of grated cheese and herbs.

This recipe makes about 40 meatballs and is sized for up to 8 people.

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Red leaf lettuce, Campari tomatoes, avocado, cucumber, bacon, radishes, and crumbled feta; ranch dressing
Steak and eggs
Steamed broccoli

I sliced the leftover sirloin, grilled it quickly to reheat and served alongside fried eggs over easy.  Don't think I've ever tried doing that for dinner before, but it was good.

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4 hours ago, TrelayneNYC said:

I had a craving for meatballs; I've made this recipe so many times, it's almost second nature ...

Your meatball recipe is so much better than mine, and prettier.  Thanks.  Good food for cold weather, let alone if you are holed up with the rest of the mafioso. 

If Clemenza had given this recipe to Michael Corleone rather than the one he used, Michael would have become a chef rather than the brutal Don he became:

 

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