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Dinner - The Polyphonic Food Blog

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Last night was leftover brisket sliced thin on baguette with butter, muenster cheese, melted, served french dip style with a little broth/au jus.  Leftover chinese broccoli with garlic from Hunan Gate and more of the chocolate cookies.  Man the chocolate cookies are good, not to brag, but I might have to give some away or I will eat them all.  I think it was the dark chocolate cocoa powder that really made them good.  I always forget to take picture of stuff, they actually looked really cute on the plate.

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Romaine salad, cherry tomatoes, radishes, cucumber; ranch dressing
Pepperoni garlic bread
Charred sumac and oregano chicken wings

Those wings have become a regular in the rotation, such as I have a rotation. They are awesome. It involves cleaning 3 grill pans to get the grilling part of them done in a somewhat efficient fashion, but, otherwise, these are easy.

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On 4/17/2018 at 7:05 AM, Tweaked said:

Balti-style Baingan Bharta, Hyderabad Spiced Rice

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Oooh, beauty! How did the baingan bharta taste? I've tried making it literally dozens of times but was never satisfied with the results (it never looked or tasted quite right). Would you mind sharing the recipe?

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56 minutes ago, Sundae in the Park said:

Oooh, beauty! How did the baingan bharta taste? I've tried making it literally dozens of times but was never satisfied with the results (it never looked or tasted quite right). Would you mind sharing the recipe?

The recipe is from an obscure Indian cook book focusing on Baltistan, which is in the Kashmir area.  I'm not sure if the book is even in print anymore, so I'll see if I can take a photo of the recipe and post.  I have tinkered with the recipe a bit, like adding more tomato to make the dish a little more saucy.  But it is now my go to Baingan recipe.   

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Leftover spiced beef matzo soup
Sweet and sour marmalade-glazed oven baked chicken thighs
Orange cauliflower with fresno pepper cheese sauce
Roasted whole multi-colored curried carrots

I'm really liking making whole roasted carrots with olive oil, seasoned mostly with curry powder. I let that spill over onto the cauliflower too, so that gave a slight bit of curry accent to the cauliflower in cheese sauce. I had too much sauce for the amount of cauliflower, so I bought a new small cauliflower to cook and add to the leftovers. 

The marmalade glaze made way too much, so I'm going to cook some other chicken with it in a few days.

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Last night we had the leftover chicken wings, along with steamed green beans, rice, and broccoli. I mixed the remaining cheese sauce-heavy cauliflower in with rice and broccoli for serving. I used the last of some homemade chicken broth to cook the (white) rice.

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I used my homemade chicken stock to make a pot of Portuguese Caldo Verde,  or kale and potato soup.  I did not think I would be able to find linguiça here in the culinary desert of Fort Lauderdale, so I used a little bit of really good bacon instead.  It is a very simple soup except for the labor of finely shredding all of the kale,  which has to be done with a sharp knife.  I used to spend time in Portugal, and the soup brings me right back. 

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Brisket tacos and accompaniments (flour tortillas, chopped avocado, sliced radishes, halved cherry tomatoes, sour cream, pan sauce, cole slaw)

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Roasted cod with butter and dill
Roasted asparagus
Greek spinach - tortellini salad

The salad recipe was from bhg.com, and it wasn't particularly Greek, except for the use of feta, lemon, and olive oil. I thought some olives would have been good in it but didn't feel like fussing with an extra ingredient. That's kind of the way yesterday went...

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The rain stopped in time for me to grill out for my best friend's birthday dinner.  We started with tatziki and carrots for dipping.  I made a salad of kale and arugula with blueberries and sliced almonds and a blackberry vinaigrette.  I seared fillets on a cast iron skillet and accompanied them with an artichoke casserole.  Dessert was Keylime pie from Publix.

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Baguette and butter
Sweet and sour orange chicken
Leftover rice with vegetables 
Corn on the cob with butter

I used more of the excess marmalade from the sweet and sour orange chicken thighs and with cubed chicken breast this time. The chicken was served over the reheated leftover rice and topped with chopped cilantro. The corn was an impulse purchase because I was outside Eastern Market right as the vendors were closing down, and they were slashing their prices to unload produce before leaving. I got 4 ears of corn and a quart of strawberries for a grand total of $2. Coincidentally, that was the same price I paid for a bunch of cilantro inside.

I still have a little of the marinade left. I think I'm going to buy a pork tenderloin at Trader Joe's and marinate that.

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Last night was a salad with kale and other mixed greens, leftover cold sliced steak, hardboiled egg, roasted butternut squash, carrots and blue cheese dressing.  It was kind of a use up everything in the fridge night.  The next two weeks is use up everything in the fridge time since we will be going on vacay after that.

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Leftover brisket with added bbq sauce
Mashed potatoes
Green beans

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I mixed two menus up there, for anyone scoring at home:wacko:.

Tuesday was roasted sweet and sour pork tenderloin with mashed potatoes and green beans. Monday was brisket in bbq sauce with baked beans and leftover rice.

Last night was fettuccine with brisket in grape tomato - spinach cream sauce, topped with freshly grated Parmesan. It also had some hot pepper flakes in there.  I was out with friends watching the Nats game on tv and threw that together quickly when I got home. Better than it had a right to be. 

 

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Roasted cod, broccoli, and mushrooms topped with salad

I have been cooking more and more by just throwing everything on a sheet pan and putting it in a hot oven. There are some downsides (e.g., the cooking times aren't really the same for everything, so some foods get cooked a little more than I would using the best specific method and timing for each) but everything comes out more or less well and this approach is less taxing.  Everything tastes good.

 A few minutes before the end of the cooking time, I pulled the pan out and tossed a couple of handfuls of baby spinach on top, along with some chopped grape tomatoes, radishes, and cilantro I had in a leftover container in the refrigerator, and returned to the oven until the spinach was just past wilted.  I had cooked the cod with a lot of lemon and there was olive oil on the broccoli, so the salad kind of self-dressed (dressed itself?).

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Grilled chicken sandwiches on ciabatta rolls (mayo, lettuce, tomato, bacon, avocado)
Mushroom & cauliflower frittata

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Beef brisket and caramelized onion sandwich on ciabatta roll
Mac and cheese with sun-dried tomatoes and tomato sauce

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I've been working a lot for the past few weeks, so tonight was the first dinner I've cooked in quite a while. It'll be the last one for the next couple of weeks b/c on Thursday, we fly out to Austin, TX for a week, and then to New Orleans for another week.

We're having

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dizi (Iranian lamb stew with cinnamon, chickpeas, sumac and dried lime). Contains a base of olive oil and lamb fat, to which was added lamb, onion, cinnamon, dried lime, sumac, turmeric, salt, water, then chickpeas, white beans, potatoes and crushed tomatoes and stewed for 2 1/2 hours. This will be served with an herb plate (parsley, mint, cilantro) and pita bread.

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Grilled hot Italian sausages on toasted rolls with grilled onions. 

Potato salad dressed with olive oil, white wine vinegar, cilantro, garlic, salt and pepper. 

Marinated cucumbers. 

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Yesterday I cooked farro in homemade chicken broth and then mixed in sautéed mushrooms, shredded cooked chicken, quartered roasted beets, boiled carrot chunks , and chopped dill. I guess that makes it a grain bowl?

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Leftover chicken, potato pancakes with bacon and scallions, and steamed asparagus

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Indian inspired dinner: 

Early yesterday morning I marinated pork loin chops tandoori style (yogurt, ginger, garlic, coriander, cumin, curry powder, vindaloo seasoning, cayenne).
At the hair salon afterward, I read about one pan meals. Inspiration!
So last evening, I put the marinated chops on a sheet pan with yellow squash and kale, which is what I had in the refrigerator. I tossed the vegetables in olive oil, salt, pepper, and lemon juice. Also, I squeezed lemon over the chops. 
I cooked everything at 450 for about 12 minutes and served the vegetables over rice with coriander chutney. 
The kale got kind of crispy and it reminded me of the Palak chaat at Rasika (a bit of a stretch - but now I want to experiment with kale chips using Indian seasoning). The chops were juicy with a credible Tandoori flavor. 
A surprisingly easy and satisfying Indian inspired meal that was really healthy. 
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In the interest of full disclosure, I feel compelled to report that tonight for dinner I had popcorn.  At least it was not the microwave variety. 

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24 minutes ago, dcandohio said:

In the interest of full disclosure, I feel compelled to report that tonight for dinner I had popcorn.  At least it was not the microwave variety. 

 

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On 4/6/2018 at 7:40 AM, dcandohio said:

 

Last night it was pan seared pork chop,  steamed broccoli, and a baby arugula salad with grated Parmesan Reggiano, an olive oil and lemon juice dressing, and a healthy shake of everything bagel seasoning from Trader Joe's.  That everything bagel seasoning is the bomb!

One month later and I finally made it to TJ’s.  I now have the vaunted everything bagel spicing.  (Couldn’t find it elsewhere in the interim)

Pork chops. — Interesting.   Gonna start healthy shaking this spice on a number of dishes

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