zoramargolis Posted July 4, 2009 Share Posted July 4, 2009 cherrywood-smoked baby back ribs with spicy tomato-sorghum bbq sauce bbq beans pineapple red cabbage slaw roasted corn-on-the-cob variety of beers dessert for later when we are not so full: sour cherry cheesecake Link to comment Share on other sites More sharing options...
Pat Posted July 5, 2009 Share Posted July 5, 2009 Homemade ciabatta with extra virgin olive oil for dipping Breaded squash blossoms filled with herbed ricotta Baby potato salad with egg and bacon Herbed rack of lamb over wheat berry tabbouli with red onion, mint, parsley, feta, and tomatoes Link to comment Share on other sites More sharing options...
lperry Posted July 5, 2009 Share Posted July 5, 2009 We had planned a bigger dinner, but after lunch I made zucchini bread and we ate about half a loaf, so dinner was summer squash "pasta" with pesto sauce. Link to comment Share on other sites More sharing options...
hillvalley Posted July 6, 2009 Share Posted July 6, 2009 First real summer market meal Baby artichokes from Bloomingdale market, sungold cherry tomatoes from New Morning, garlic from Penn Quarter all tossed in meyer lemon olive oil roasted together until soft & golden brown Basil and squash blossoms from Farm at Sunnyside thrown in at the end A little Maldon salt and pepper Link to comment Share on other sites More sharing options...
lperry Posted July 7, 2009 Share Posted July 7, 2009 Baby artichokes from Bloomingdale market, sungold cherry tomatoes from New Morning, garlic from Penn Quarter all tossed in meyer lemon olive oil roasted together until soft & golden brown Basil and squash blossoms from Farm at Sunnyside thrown in at the end A little Maldon salt and pepper That sounds wonderful! I need to keep an eye out for the artichokes. I haven't seen any yet. Link to comment Share on other sites More sharing options...
qwertyy Posted July 7, 2009 Share Posted July 7, 2009 Macadamia nuts Starbursts Scotch Good god I need to start shopping somewhere other than Duty-Free. Link to comment Share on other sites More sharing options...
Pat Posted July 7, 2009 Share Posted July 7, 2009 Pastrami sandwiches on homemade ciabatta with cole slaw, Brie,* and lettuce Utz potato chips *I had both Camembert and Brie and both wedges were already partially used and rewrapped. I don't know which was which, but I think I had more Brie left, and I used the bigger wedge . I would have preferred Swiss, but I was out of it, and I figured I'd go with something that needed to be used. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 8, 2009 Share Posted July 8, 2009 a grazing meal for 5 (visiting SIL and BIL and a friend): farro, lentil and fava salad Black Prince tomatoes with basil and mache chili marinated olives grilled veg--eggplant, various summer squashes, red and yellow peppers charcoal roasted cippolini onions with cherry balsamic charcoal roasted corn off the cob with white truffle oil grilled marinated peel-and-eat shrimp grilled dayboat scallops homemade ricotta baked in the bbq with olive oil Marvy Market bread 2008 Jean-Luc Colombe Cape Bleue Rosé peach and raspberry napoleon with creme chantilly Belle de Brillet liqueur (poire au cognac) Link to comment Share on other sites More sharing options...
rkduggins Posted July 9, 2009 Share Posted July 9, 2009 Orzo and escarole soup with turkey Parmesan meatballs. Escarole and summer savory courtesy of our CSA with Potomac Vegetable Farms. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 10, 2009 Share Posted July 10, 2009 iceberg wedge with blue cheese dressing buttermilk marinated, pan fried Eco-Friendly chicken roasted garlic mashed potatoes buttered green beans Moorenko's almond coconut ice cream 2007 Pradio Priara pinot grigio Link to comment Share on other sites More sharing options...
Pat Posted July 10, 2009 Share Posted July 10, 2009 Mishmash soup (chicken broth, chopped turkey, corn, sun-dried tomatoes, parsley, s+p, and hot pepper flakes) Rack of lamb over buttered noodles with parsley, onion, and yellow tomato The leftover lamb looked gorgeous over the mound of noodles and tomato. I managed to warm the lamb back up fairly well without overcooking it. The noodles were leftover from egg pasta sheets I had cooked for lasagna a couple of days ago. I hand-sliced them into medium-wide egg noodles. I'm really trying to get the refrigerator and pantry cooked down some. Link to comment Share on other sites More sharing options...
rkduggins Posted July 10, 2009 Share Posted July 10, 2009 Chicken with pan gravy and cornmeal dumplings Oven roasted PVF chioggia beets glazed with homemade Myer lemon marmalade Lemon chiffon cake Champagne a Margerie Link to comment Share on other sites More sharing options...
DanielK Posted July 11, 2009 Share Posted July 11, 2009 Seared tuna steaks Couscous with sauteed garden vegetables Ciao Bella hazelnut gelato Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 12, 2009 Share Posted July 12, 2009 Flank steak, Argentinian sausage, and a bit of rib, all courtesy of a friend's father's giant Argentinian asador. Green salad with vinaigrette Baguette Karaoke Link to comment Share on other sites More sharing options...
DanielK Posted July 12, 2009 Share Posted July 12, 2009 Chicken Picatta Orzo Steamed Broccoli Eau de Brita Link to comment Share on other sites More sharing options...
Pat Posted July 12, 2009 Share Posted July 12, 2009 Warm fresh white bread with butter Cantaloupe wrapped in prosciutto Lamb merguez sausages with bacon Buttered corn on the cob Link to comment Share on other sites More sharing options...
zoramargolis Posted July 12, 2009 Share Posted July 12, 2009 Eau de Brita Is that anything like Chateau Faucét? Last night: pulled smoked pork sandwiches (meat from leftover baby back ribs) pineapple cole slaw bbq beans sliced tomatoes Dogfish Head India Brown Ale TJ's almonds covered in chocolate with sugar and sea salt Link to comment Share on other sites More sharing options...
DanielK Posted July 12, 2009 Share Posted July 12, 2009 Is that anything like Chateau Faucét? Oui. Chateau Faucet du Filtre. Link to comment Share on other sites More sharing options...
lperry Posted July 13, 2009 Share Posted July 13, 2009 Last night we had a salad with the last of the spring lettuce from the garden. I need to check planting dates for the fall crop. I pulled a few carrots to add to it. Also, yellow summer squash with feta and mint. Link to comment Share on other sites More sharing options...
Pat Posted July 13, 2009 Share Posted July 13, 2009 Green salad with tomatoes, radishes, olives, and cheddar cheese Roasted Cornish game hens with rice pilaf String beans with toasted almonds and sherry vinegar Link to comment Share on other sites More sharing options...
DanCole42 Posted July 13, 2009 Share Posted July 13, 2009 Grilled pizza with... Braised lamb, cumin, coriander, zucchini, corn, lemon, moz Tomatoes - lots and lots of tomatoes - basil, moz Bacon, zucchini, corn, onion, jalapeno, moz All toppings except cheese courtesy the Ashburn Farmer's Market Link to comment Share on other sites More sharing options...
zoramargolis Posted July 13, 2009 Share Posted July 13, 2009 last night: three-bean salad (green, wax, kidney) Crave Brothers Petit Frere (Wisconsin farmstead washed rind cowsmilk cheese)--found at G'town Whole Foods--DELICIOUS!! toasted Marvy Market bread chilled sour cherry soup 2007 Pradio Priara pinot grigio J wanted a hot dog instead of cheese and didn't care for the cherry soup Well, there's more for me that way-- I thought it was fabulous. Link to comment Share on other sites More sharing options...
lperry Posted July 14, 2009 Share Posted July 14, 2009 Last night was two light courses. Figs with chevre, put into the classic toastmaster until the cheese bubbled, then drizzled with some reasonably old balsamic vinegar Yellow summer squash "pasta" with pesto There's no more squash in the fridge, and the second batch of plants are pretty small. I'm about squashed out for a while. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 14, 2009 Share Posted July 14, 2009 Salade nicoise Slab of Pugliese bread Red raspberries w Greek-style yogurt, turbinado sugar & Marcona almonds First salade nicoise of the season. The haricots verts have been around since the end of June and field tomatoes arrived last week, but the return of Carola potatoes at Next Step Produce made me open the small can of Ortiz tuna that I picked up in the dead of winter. Green Zebra and Black Prince tomatoes. Still haven't figured out how to peel a fresh, hard-boiled egg. The opaque membrane in between the white and the shell clings so fiercely to the former that I can't help but tear off big clumps. Link to comment Share on other sites More sharing options...
monavano Posted July 14, 2009 Share Posted July 14, 2009 Salade nicoise Slab of Pugliese bread Red raspberries w Greek-style yogurt, turbinado sugar & Marcona almonds First salade nicoise of the season. The haricots verts have been around since the end of June and field tomatoes arrived last week, but the return of Carola potatoes at Next Step Produce made me open the small can of Ortiz tuna that I picked up in the dead of winter. Green Zebra and Black Prince tomatoes. Still haven't figured out how to peel a fresh, hard-boiled egg. The opaque membrane in between the white and the shell clings so fiercely to the former that I can't help but tear off big clumps. I have found that rolling the egg to crack it all over, then peeling under running water helps....sometimes. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 14, 2009 Share Posted July 14, 2009 Still haven't figured out how to peel a fresh, hard-boiled egg. The opaque membrane in between the white and the shell clings so fiercely to the former that I can't help but tear off big clumps.I recently viewed an episode of Jacques Pepin's show, where he demonstrated his method: boil the eggs; drain the water, leaving the eggs in the pot; cover the pot and shake the pot while holding down the lid, to shatter the eggshells; dump shattered eggs into bowl of ice and water to chill; peel under running water. I did notice that despite that, in the one or two eggs that he actually peeled, some clumps of eggwhite came off with the shell--he obviously did not want to do a re-take. The biggest issue is still the relative freshness of the eggs. The fresher they are, the harder they are to peel. Eggs that are three weeks old are easier to peel. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 14, 2009 Share Posted July 14, 2009 The biggest issue is still the relative freshness of the eggs. The fresher they are, the harder they are to peel. Eggs that are three weeks old are easier to peel.This I knew, thus I specified "fresh", hoping to get pointers.Before they bought Frog Bottom Farm and sold all their chickens to The Farm at Sunnyside, Ali and Lisa decided to get married smack in the middle of harvest season. During such a busy time, they put aside hundreds of eggs for three weeks to make preparing deviled eggs a bit easier. Laid by some of their chickens or their offspring, my eggs were hatched July 6, three days before I bought them with the intention of using most for other purposes, so I am not complaining. I once read monavano's advice: roll a hard-boiled egg back and forth on a hard surface so that the shell fragments into hundreds of tiny pieces. Next time I'll do that plein air before submerging it in water. Thanks! Since I have another egg-related question, I will look for a relevant thread or create one. Link to comment Share on other sites More sharing options...
goodeats Posted July 15, 2009 Share Posted July 15, 2009 A bag of sourdough Snyder's pretzels 1 scoop of B&J's Karmel Sutra 1 plastic cup filled with Yuengling = some solace over losing my match with some cheaters. Arg. I once read monavano's advice: roll a hard-boiled egg back and forth on a hard surface so that the shell fragments into hundreds of tiny pieces.That's funny, I once heard to do that, but in the ice or cold water bath. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 16, 2009 Share Posted July 16, 2009 Corn chowder w warm potato bread Roasted apricots over H-D ginger ice cream Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 17, 2009 Share Posted July 17, 2009 Ham, broccoli, mushroom, and white cheddar frittata, baguette on the side. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 18, 2009 Share Posted July 18, 2009 tonight--the intense rain came again, a gullywasher pounding on the deck, so plans to grill chicken in the bbq had to be scrapped. Inatead, we made a meal of the dishes I offered to teach my friend so she could have something besides eggplant parmesan to cook for her foodie vegetarian daughter-in-law. they didn't make complete sense together, but somehow made a surprising and satisfying meal: panko-crusted blackeyed pea cakes with the roasted tomatillo salsa verde that was going to go with the chicken rajas de poblanos folded into soft, warm corn tortillas 2008 Saint Andre de Figuiere Cotes de Provence Rose peach crisp with HD vanilla ice cream 1800 reposado tequila Link to comment Share on other sites More sharing options...
zoramargolis Posted July 18, 2009 Share Posted July 18, 2009 tonight--the intense rain came again, a gullywasher pounding on the deck, so plans to grill chicken in the bbq had to be scrapped. Instead, we made a meal of the dishes I offered to teach my friend so she could have something besides eggplant parmesan to cook for her foodie vegetarian daughter-in-law. they didn't make complete sense together, but somehow made a surprising and satisfying meal: panko-crusted blackeyed pea cakes with the roasted tomatillo salsa verde that was going to go with the chicken rajas de poblanos folded into soft, warm corn tortillas 2008 Saint Andre de Figuiere Cotes de Provence Rose peach crisp with HD vanilla ice cream 1800 reposado tequila Link to comment Share on other sites More sharing options...
Pat Posted July 20, 2009 Share Posted July 20, 2009 Wedge salad (bacon, tomato, blue cheese dressing and blue cheese) Buttered corn on the cob Baked potato rolled in bacon fat and and coarse sea salt (I decided to cook the bacon in the oven as it was preheating for the potatoes. Instead of oiling and salting, I took advantage of the bacon fat to coat the potatoes.) Link to comment Share on other sites More sharing options...
zoramargolis Posted July 20, 2009 Share Posted July 20, 2009 last night, after a morning trip to the Calicoon, NY farmers market: mesclun salad with tomatoes frittata with rainbow chard pan-fried pickerel and bass caught out back of the house, fishing in the paddleboat fresh-dug nubbin-sized new potatoes in brown butter and parsley 2007 Las Perdices viognier the night before last we had black trumpet mushrooms in cream, served on toast, as a first course before a fairly standard grill meal of chicken, corn and a potato-onion gratin. The wild 'shrooms were in the aroma/flavor realm of morels and chanterelles--in other words, delicious. There was a slight hint of bitterness in the finish that kept them from rising to the sublime, but were greatly appreciated, especially by our friends who had never before eaten foraged wild mushrooms they'd helped to find. I liked them enough that we went back into the woods yesterday and searched for more to bring home with us Link to comment Share on other sites More sharing options...
monavano Posted July 20, 2009 Share Posted July 20, 2009 I look forward to the WaPo's Wednesday Food section each week. By and large, it is chock full of tempting recipes, interesting articles, and now even more little tidbits about our local food scene. So, I've decided that I'm going to try "WaPo Wednesdays", where I give at least one recipe a try each week. This weekend, I made Mussels and Shrimp in Coconut-Lime Broth. The recipe is referred to as a "soup", but as Rachel Ray would say, it's a "stoup". Actually, it reminds me of eating through a bowl full of mussels, with lots of broth to sop up with good bread. The article mentions that you can bulk up the soup with soba, or rice noodles. I think that would work nicely with the Thai theme of this dish. Like most mussel (or many seafood dishes for that matter), if you prep the ingredients beforehand, it goes quickly and smoothly. The broth is very aromatic with lemongrass and orange peel. My chili peppers were not hot enough-I don't believe they were serranos, and I think the dish needs the heat for depth. I will be more meticulous in pepper-choosing next time, and not be afraid of the heat. Another thing-I will try my best to get the freshest seafood possible. Once again, a bag of mussels from WF yielded at least a dozen rejects, with an odor that left me wondering how long the remaining closed mussels had been clinging on to dear life. A while, I suspect, as the live ones yielded anemic, deflated flesh once cooked. Ugh. Worse, the shrimp were redolent with a tinny iodine flavor. I would highly recommend making this dish this summer. Source your seafood carefully (I will at least travel to Slavin's, or perhaps finally go to Black Salt next time), and embrace the chili heat! eta: I estimate that I used about half the amount of seafood in an effort to downscale the recipe for 2-ish. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 20, 2009 Share Posted July 20, 2009 Since breakfast was around 5:30 and lunch around 10:41: Dinner: Insalata caprese w Green Zebra tomato Halves of tiny roasted eggplant that had been seasoned in layers w garlic slivers, basil and sprinkled w sherry vinegar Roasted red peppers Pugliese bread HD ginger ice cream topped w pink currants, wine berries, blackberries and red raspberries (wish monavano was there to shoot both, this in particular!) Supper: Small buffalo burger flavored w fish sauce & pepper, dosed w ketchup and wrapped in big leaves of Romaine Corn on the cob Blueberries and tiny plums Link to comment Share on other sites More sharing options...
KMango Posted July 21, 2009 Share Posted July 21, 2009 Roasted chicken (Jehovah Jireh farm), plated over cucumber (Bull Run CSA), garnished with star fruit (Eden Center). Crisp, cool, fresh, and well savored. Link to comment Share on other sites More sharing options...
lperry Posted July 21, 2009 Share Posted July 21, 2009 I'm recovering from a week eating out in Baltimore during a job, so dinner last night (and for the remainder of the week) was fruit and yogurt. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 21, 2009 Share Posted July 21, 2009 Roasted chicken (Jehovah Jireh farm), plated over cucumber (Bull Run CSA), garnished with star fruit (Eden Center). Crisp, cool, fresh, and well savored. The Department of Agriculture in Maryland has declared July 18 through the 26th (Sunday) a "week" of eating at least one local food per day as part of the Buy Local Challenge.Looks like the campaign is inspired by a number of nation-wide Eat Local challenges, i.e., ones centered on produce of local farms, though I would think gardens ought to count. * * * Last night was pasta con le sarde again, this time w a new kind of cherry tomato I bought from Farm at Sunnyside that looks sort of like Iarger Italian types: a bit pleated at stem and subtly pointy on other end. This is a go-to cheap dinner for me since I usually pick up water-pack, boned sardines when they're on sale. Made only because I bought fennel at the market two weeks ago and did not want to waste the bulbs. Perfectly fine, but lack of freshness was evident; fennel was really fragrant and intensely flavored when purchased. Gave me pause. As for the tomatoes, I see why I usually leave them out. They don't contribute much when competing w saffron, dried currants, toasted pine nuts, fish, and even the milder, sweet flavors of caramelized fennel and red onion. Salad: salvaged remnants of butter lettuces 1-2 weeks old. Radishes. Pugliese croutons. Dressed Italian style w Champagne vinegar. Dessert: blueberries by the handful. Link to comment Share on other sites More sharing options...
Heather Posted July 22, 2009 Share Posted July 22, 2009 Once again, a bag of mussels from WF yielded at least a dozen rejects, with an odor that left me wondering how long the remaining closed mussels had been clinging on to dear life. A while, I suspect, as the live ones yielded anemic, deflated flesh once cooked. Ugh.Worse, the shrimp were redolent with a tinny iodine flavor. That's gross. I think the quality of WF seafood varies widely - I've had very good mussels from Silver Spring. I've been making Tom Kha mussels for a couple of years now, using the soup recipe in David Thomson's Thai Food. Orange peel and juice sound like good additions. Try skipping some of the salt in the Washington Post recipe and adding a little fish sauce to the broth, it adds great depth of flavor. A little shredded lime leaf would be good too. Today is apparently National Hot Dog Day. I hope everyone will report back on their celebrations. Link to comment Share on other sites More sharing options...
FunnyJohn Posted July 22, 2009 Share Posted July 22, 2009 Last night I tried a recipe for Pork Chop Saltimbocca which excited my curiosity in the new issue of Gourmet as I was flipping through it. Sounded simple -- cut a pocket in each chop and stuff in some sage (I used rubbed instead of fresh chopped leaves), prosciutto and thinly sliced Fontina (I used some smoked Fontina which was all they had at Safeway). The recipe called for crisping one side of the chops in a skillet on top of the stove, flipping them and putting the skillet in a 450 degree oven for about 5 minutes to finish. Since I use a convection roasting feature on my oven I always adjust the temperature to account for the more efficient cooking you get from convection, so the temp was 425, and still these came out dissapointingly dry with most of the cheese puddled in the skillet. If not for the dryness which made them almost inedible, the saltimbocca taste was there loud and clear, though. Why, oh why do so many recipes call for incredibly excessive cooking temps?? If I ever do this again, I will 1) brine the chops, and 2) finish them in an oven set at 350. Link to comment Share on other sites More sharing options...
monavano Posted July 22, 2009 Share Posted July 22, 2009 Last night I tried a recipe for Pork Chop Saltimbocca which excited my curiosity in the new issue of Gourmet as I was flipping through it. Sounded simple -- cut a pocket in each chop and stuff in some sage (I used rubbed instead of fresh chopped leaves), prosciutto and thinly sliced Fontina (I used some smoked Fontina which was all they had at Safeway). The recipe called for crisping one side of the chops in a skillet on top of the stove, flipping them and putting the skillet in a 450 degree oven for about 5 minutes to finish. Since I use a convection roasting feature on my oven I always adjust the temperature to account for the more efficient cooking you get from convection, so the temp was 425, and still these came out dissapointingly dry with most of the cheese puddled in the skillet. If not for the dryness which made them almost inedible, the saltimbocca taste was there loud and clear, though. Why, oh why do so many recipes call for incredibly excessive cooking temps?? If I ever do this again, I will 1) brine the chops, and 2) finish them in an oven set at 350. Thanks for the insight, Heather! Pork has a predilection for drying out if you cook it 2 nanoseconds too long. I wonder, too, if cutting it in the middle causes juices to leak during cooking Link to comment Share on other sites More sharing options...
zoramargolis Posted July 22, 2009 Share Posted July 22, 2009 Why, oh why do so many recipes call for incredibly excessive cooking temps?? If I ever do this again, I will 1) brine the chops, and 2) finish them in an oven set at 350.I always wonder how rigorously magazine recipes are tested, and there is always editorial pressure to keep the recipes "simple", so that in an effort to avoid intimidating the reader, useful ingredients and instructions are often eliminated. Many of Julia's recipes took several pages each, in order to fully explain techniques, methods and ingredients. Unimaginable in a "thirty minute meals" world.There are so many variables with "pork chops" in terms of what specific cut they are, how thick they are, etc. I've always found most commercially produced pork-"the other white meat" to be awfully dry unless brined in advance and/or cooked in a covered pan with a little liquid after they are browned. The "brown in a pan and then finish in a hot oven" is sort of restaurant kitchen boiler-plate for every type of chop. Just about the only time I roast pork chops is in my bbq charcoal oven, and I use wet wood chips on the coals to smoke them, and use mostly indirect heat, so they don't burn. I'm sure that the temp never gets above 350 that way, and the wet wood chips also provide some moisture into the environment in the form of steam. I don't always brine in advance, but they are moister if I do. Not sure how to stop the cheese from leaking out--maybe toothpicks to pin the seam together? IIRC, isn't saltimbocca coated with flour, eggwash and crumbs before sauteeing in oil, to form a crust? It's been a long time since I've eaten it and I've never made it. Link to comment Share on other sites More sharing options...
monavano Posted July 22, 2009 Share Posted July 22, 2009 I always wonder how rigorously magazine recipes are tested, and there is always editorial pressure to keep the recipes "simple", so that in an effort to avoid intimidating the reader, useful ingredients and instructions are often eliminated. Many of Julia's recipes took several pages each, in order to fully explain techniques, methods and ingredients. Unimaginable in a "thirty minute meals" world. There are so many variables with "pork chops" in terms of what specific cut they are, how thick they are, etc. I've always found most commercially produced pork-"the other white meat" to be awfully dry unless brined in advance and/or cooked in a covered pan with a little liquid after they are browned. The "brown in a pan and then finish in a hot oven" is sort of restaurant kitchen boiler-plate for every type of chop. Just about the only time I roast pork chops is in my bbq charcoal oven, and I use wet wood chips on the coals to smoke them, and use mostly indirect heat, so they don't burn. I'm sure that the temp never gets above 350 that way, and the wet wood chips also provide some moisture into the environment in the form of steam. I don't always brine in advance, but they are moister if I do. Not sure how to stop the cheese from leaking out--maybe toothpicks to pin the seam together? IIRC, isn't saltimbocca coated with flour, eggwash and crumbs before sauteeing in oil, to form a crust? It's been a long time since I've eaten it and I've never made it. I agree with the brown and finish cooking in a covered pan with liquid-in my experience, pork always comes out juicy when cooked to medium. I believe saltimboca has flour and egg wash-no bread crumbs. That's more like a "Parmesan" prep for chicken, veal or pork. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 23, 2009 Share Posted July 23, 2009 Seared tuna Grilled corn with ginger, garlic, scallions Baby spinach Dressing w/ mirin, soy, hoisin, sriracha Link to comment Share on other sites More sharing options...
qwertyy Posted July 24, 2009 Share Posted July 24, 2009 Blueberry, whole-wheat, low-fat Eggos found in the back of the freezer, pried apart with a fork, toasted until stale, liberally buttered, and dipped in Mrs. Butterworth's Trimbach pinot blanc It's been an insanely difficult week, but Jesus, I need to go to the grocery store Link to comment Share on other sites More sharing options...
zoramargolis Posted July 24, 2009 Share Posted July 24, 2009 It's been an insanely difficult week, but Jesus, I need to go to the grocery store When you go to the store, consider buying for your pantry as well as your refrigerator. Pasta, rice, cornmeal, canned beans, tuna, olives, roasted red peppers, canned tomatoes and chicken broth--they all keep well. And even when the refrigerator is bare, you can put together a simple and tasty meal for yourself. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 24, 2009 Share Posted July 24, 2009 BURGERS!!! Ground flank steak to short ribs Applewood smoked cheddar, sliced thin Special sauce (with homemade mayo of course) Transluscent onions Homemade tarragon pickles Buns brushed with butter and toasted Link to comment Share on other sites More sharing options...
mdt Posted July 24, 2009 Share Posted July 24, 2009 EcoFriendly Pork Chops a la Charcutiere (Cotelettes de Porc a la Charcutiere) from the book "La bonne cuisine de Madame E. Saint-Ange" Very tasty. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 24, 2009 Share Posted July 24, 2009 EcoFriendly Pork Chops a la Charcutiere (Cotelettes de Porc a la Charcutiere) from the book "La bonne cuisine de Madame E. Saint-Ange"Years ago, I learned a pork chop preparation from an Austrian chef in a French restaurant where I worked in Marlboro, Vermont. I make it often. The pan reduction sauce has sliced cornichons, capers, shallots, dijon mustard, veal stock and white wine, and is finished with a little heavy cream and some chopped thyme and parsley. Is Madame's recipe similar? Different? How? Link to comment Share on other sites More sharing options...
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