mdt Posted May 29, 2010 Share Posted May 29, 2010 This steak was my first purchase from EcoFriendly: a revelation. Have you tried the pork yet? That will be a revelation as well. Link to comment Share on other sites More sharing options...
DanCole42 Posted May 29, 2010 Share Posted May 29, 2010 Have you tried the pork yet? That will be a revelation as well. No, but following in Zora's and Monavano's footsteps, I do have an EcoFriendly poussin standing by... Link to comment Share on other sites More sharing options...
lperry Posted May 29, 2010 Share Posted May 29, 2010 Sauteed spinach and crimini mushrooms in guajillo sauce served over homemade gorditas and topped with feta (it's not queso blanco, but it's really good) Orange and jicama salad Guacamole and chips Margaritas Link to comment Share on other sites More sharing options...
zoramargolis Posted May 29, 2010 Share Posted May 29, 2010 Have you tried the pork yet? That will be a revelation as well. I was sitting in a waiting room the other day, and picked up a copy of Food and Wine magazine, and in a little blurb, Bev Eggleston was referred to as "the pork god." Link to comment Share on other sites More sharing options...
rkduggins Posted May 30, 2010 Share Posted May 30, 2010 Hickory-smoked barbecued pork chops from the grill Braised turnip and collard greens with onion, bacon and cider vinegar Cornbread dressing It's nice to have my kitchen back. Link to comment Share on other sites More sharing options...
porcupine Posted May 30, 2010 Share Posted May 30, 2010 It's nice to have my kitchen back. Pictures? Link to comment Share on other sites More sharing options...
zoramargolis Posted May 30, 2010 Share Posted May 30, 2010 mackerel crudo with Austrian cucumber vinegar and Maldon salt charcoal-grilled bigeye tuna burgers with wasabi-ginger mayonnaise fennel slaw farro/corn salad with scallions, lime and cilantro 2009 Brancott sauvignon blanc Link to comment Share on other sites More sharing options...
rkduggins Posted May 30, 2010 Share Posted May 30, 2010 Pictures? Once the hood is finished and the light fixtures are in, I promise! I'm celebrating a working sink today... Link to comment Share on other sites More sharing options...
Pat Posted May 30, 2010 Share Posted May 30, 2010 Last night: Green salad Vegetable-cheese torte with quinoa crust Link to comment Share on other sites More sharing options...
monavano Posted May 30, 2010 Share Posted May 30, 2010 Thin spaghetti with shrimp in a tomato cream sauce. Salad with tomato vinaigrette. Link to comment Share on other sites More sharing options...
dcs Posted May 31, 2010 Share Posted May 31, 2010 Thin spaghetti with shrimp in a tomato cream sauce. Salad with tomato vinaigrette. Please adopt me. Link to comment Share on other sites More sharing options...
lperry Posted May 31, 2010 Share Posted May 31, 2010 ^ That vinaigrette looks great. How did you make it? Last night was crostini and mojitos after a hot day working in the yard. One was sun dried tomato and feta, and the other was herbed chevre, sprouts, and avocado, both on toasted Pugliese bread from Costco. I figure I get about an 8.5 on the granola-meter for growing my own sprouts. Link to comment Share on other sites More sharing options...
monavano Posted May 31, 2010 Share Posted May 31, 2010 ^ That vinaigrette looks great. How did you make it? Last night was crostini and mojitos after a hot day working in the yard. One was sun dried tomato and feta, and the other was herbed chevre, sprouts, and avocado, both on toasted Pugliese bread from Costco. I figure I get about an 8.5 on the granola-meter for growing my own sprouts. Thanks lperry, and sure, I'm open to adoption!! The vinaigrette was a little gem that I gleaned from Rachael Ray (I know, I know )* She basically took oven-roasted tomatoes and smashed them up and put them into a pretty standard dressing. I happened to have a bunch of Costco's campari tomatoes on my counter and thought "what the heck?". So I roasted them with evoo, s&p and smashed them up and put the tomatoes (along with the oil and juices that gathered on the baking sheet) into my basic vinaigrette of evoo, balsamic, dijon, s&p. In the photo above, I took my stick blender to the mix to really make it creamy-and that's the thing that the roasted tomatoes do; make the dressing thick, creamy and clingy. This dressing is great for those salads that you want cling and heft-kinda like when you want a big, burly blue cheese dressing clinging on to a wedge of iceberg lettuce. So, it's your basic vinaigrette, whatever yours may be, and add roasted tomatoes. Smash or blend. It's a revelation. *as Mr. MV says, "even a bling squirrel finds a nut once in a while" Link to comment Share on other sites More sharing options...
zoramargolis Posted June 1, 2010 Share Posted June 1, 2010 tostadas with chorizo, refried pinto beans, black bean and corn salad, guacamole, iceberg lettuce/vinaigrette, tomato and aged cheddar roasted tomato/tomatillo salsa macerated Toigo strawberries with HD vanilla ice cream Bells pale ale/Pacifico Link to comment Share on other sites More sharing options...
bettyjoan Posted June 1, 2010 Share Posted June 1, 2010 Sunday night - Chipotle-rubbed salmon tacos Apple-cucumber salsa Homemade flour tortillas Last night - Foil-baked halibut with chipotle, black beans, and corn Gotta get more fish into hubby's diet - cholesterol levels are no bueno. Link to comment Share on other sites More sharing options...
lperry Posted June 1, 2010 Share Posted June 1, 2010 The vinaigrette was a little gem that I gleaned from Rachael Ray (I know, I know ) I am among the few who are indifferent to Rachael Ray. I don't go out of my way to watch her, but I don't hate her either. If she comes up with something good, I'll try it! Last night was flatbreads on the grill. I finally came up with a dough technique that makes that crispy, cracker-like crust. Flatbread/pizza #1 was topped with chevre then cold sprouts and avocado. Flatbread/pizza #2 was smeared with green garlic pesto while the second side cooked. This pesto was wonderful, and the green garlic flavor is just incredible. Mild, fresh, "green," and delicious. I used 2 parts green garlic, 1 part Locatelli, and 1 part pistachios. A little salt, pepper and olive oil to hold it together, and we were eating it out of the food processor. The best part is, no lingering garlic-ness this morning. Link to comment Share on other sites More sharing options...
Flavortown Posted June 1, 2010 Share Posted June 1, 2010 Brisket Burgers w/ Edam, Arugula, Caramelized Onions, Smoked Bacon, and Horseradish Mayo Caprese Pasta Salad Assorted Skewered Meats (Kielbasa, Sirloin, Chicken) and Vegetables Cheddar Brats Ribs (Dry-rubbed and slow-cooked on the grill) Lots of beer BBQs with a bunch of cooks trying to one up each other are fun. Link to comment Share on other sites More sharing options...
lperry Posted June 1, 2010 Share Posted June 1, 2010 Mr. lperry wants to lose some weight, so light dinners are in my future. Tonight: Tuscan kale from the garden, shredded and dressed with lemon, salt, a small bit of garlic, pepper, parmagiano reggiano, and a small amount of olive oil. Grilled sweet potatoes and sweet onions with sage leaves, dressed with evoo, salt, and pepper. The sage leaves were wonderful. It's almost worth grilling them alone. Link to comment Share on other sites More sharing options...
Heather Posted June 1, 2010 Share Posted June 1, 2010 Taco night! Ordinary ground beef tacos, with refried beans (canned), guacamole, sour cream, chopped tomatoes, iceberg lettuce, tomatillo taco sauce, and cilantro from my herb garden. I use the beef recipe from The Well-Filled Tortilla. Accompanied by the finest Whole Foods organic lowfat milk. Ice cream sandwiches for dessert. Link to comment Share on other sites More sharing options...
Pat Posted June 1, 2010 Share Posted June 1, 2010 I use the beef recipe from The Well-Filled Tortilla. I love that cookbook. It sits right on the shelves in my kitchen. I'm not sure if I've made the beef tacos or not, but thanks for the recommendation . Link to comment Share on other sites More sharing options...
Heather Posted June 2, 2010 Share Posted June 2, 2010 I love that cookbook. It sits right on the shelves in my kitchen. I'm not sure if I've made the beef tacos or not, but thanks for the recommendation . I bought it years ago, and everything I've made from it has been delicious. The beef is super easy: ground chuck, red wine, garlic, Mexican oregano, & I like ground cumin & coriander in mine. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 2, 2010 Share Posted June 2, 2010 taco night at my house, too! tacos al carbon with Eco-Friendly flat iron steak marinated in garlic, cumin and lime rajas de poblanos La Costeña refried beans mixed with chorizo lettuce, tomatoes, grated cheddar, cilantro, lime wedges roasted tomato/tomatillo salsa HD dulce de leche Pacifico Link to comment Share on other sites More sharing options...
Anna Blume Posted June 2, 2010 Share Posted June 2, 2010 La Frittadella, i.e., Sicilian version of a springtime stew that's closely related to Rome's vignarola, only it's utterly vegan. Artichokes (Trader Joe's frozen hearts) braised in gobs of olive oil with spring onions, fava beans, freshly shelled peas and as a substitute for wild fennel (which you can find in Northern California), over a cup of the chopped fronds of a fennel bulb that I think ought to go in the pot too. Corn muffin. Blackberries (meh, on sale at Giant) for dessert. Link to comment Share on other sites More sharing options...
bettyjoan Posted June 2, 2010 Share Posted June 2, 2010 Grilled chicken breasts Cucumber-melon salsa (Recipe slightly adapted from Cooking Light - very light and refreshing) Link to comment Share on other sites More sharing options...
KMango Posted June 2, 2010 Share Posted June 2, 2010 Propel Filtered Water Curse Words Lamenting the iced coffee I procured this afternoon which apparently had bad soy milk... Link to comment Share on other sites More sharing options...
lperry Posted June 2, 2010 Share Posted June 2, 2010 ^ Hope you feel better soon. Grilled flatbread with green garlic pesto Grilled broccoli with shaved parmesan Chocolate mint sorbet, adapted from David Lebovitz's chocolate sorbet to use up a bunch of mint and satisfy a chocolate craving. It's like a thick, rich, creamy, Girl Scout thin mint cookie. Yum. The remainder of the leftover mint simple is going into a mint julep that shall be mixed shortly. Link to comment Share on other sites More sharing options...
leleboo Posted June 3, 2010 Share Posted June 3, 2010 Seared pork chops* over sautéed mushrooms with shallot, tarragon, and stone-ground mustard, splash of white wine Roasted green beans Random California cab (I'm still feeling nostalgic after this weekend, so read the following, which is just tangentially related to dinner, only if you feel so inclined.) When my parents were first married and treading the boards in Chicago, they had, essentially, no income of which to speak. My incredibly beloved maternal grandmother back in St. Louis was convinced they were starving -- which may not have been far off the mark; in his dancing days, my father subsisted on baked potatoes for the better part of a year, and little to nothing else -- so she went to her butcher and sent my parents care packages full of meat. [There's also the great story of her coming to visit their first apartment and being so horrified that she was rendered, literally, speechless, an event that happened never before and never after, and that's saying something.] My mother decided to continue this tradition, starting when I lived in Maine, and she would send boxes from Lobel's. Recently, she was given a gift certificate to Omaha Steaks and decided to use it to fill my freezer. Not that I couldn't get better/tastier/cheaper/fill-in-your-comparative-adjective-here steaks and meats locally, but really, it's the thought that counts. Tonight's pork chops were from that massive cooler, and given that I refused to work over my vacation, I've been swamped the past two days and didn't even have time to run the three flights down to Harris Teeter to shop today, they were most welcome. And not too bad. Although I have to say I miss the Lobel's, all things being equal and assuming my mother wants to continue sending me meat. Link to comment Share on other sites More sharing options...
Pat Posted June 3, 2010 Share Posted June 3, 2010 Pasta salad Pumpernickel toasts The salad was an antipasto pasta salad: rotini, salami, prosciutto, provolone, tomatoes, parsley, and olives; sherry vinaigrette. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 3, 2010 Share Posted June 3, 2010 iceberg salad with cucumber, lightly steamed English peas, scallions and pine nuts, vinaigrette linguine with mushroom sauce, Eco-Friendly hot Italian sausage (my daughter is not eating meat, again, so the sausage was on the side) coconut popsicles 2008 C. Zaccagnini montepulciano Link to comment Share on other sites More sharing options...
lperry Posted June 4, 2010 Share Posted June 4, 2010 Because last year's garden was really productive, I am not having a pumpkin shortage, so I made the pumpkin grits from the Wednesday WaPo food section. With a bit of hot sauce and fresh sage, they were really good. I also made pan grilled asparagus (weather prevented grilling outdoors) topped with over-easy eggs. Breakfast for dinner. Link to comment Share on other sites More sharing options...
Pat Posted June 4, 2010 Share Posted June 4, 2010 I also made pan grilled asparagus (weather prevented grilling outdoors) topped with over-easy eggs. Breakfast for dinner. I make a Mario Batali recipe like that, but the asparagus isn't grilled. Topped with fried eggs and Parmesan. Tonight: Dates stuffed with Mirabo cheese Frisee topped with grated hard cooked egg; vinagrette Broiled filet mignon Baked potatoes with sour cream and chives Corn pudding The steak and corn pudding were thawed from the freezer. Link to comment Share on other sites More sharing options...
lperry Posted June 4, 2010 Share Posted June 4, 2010 I make a Mario Batali recipe like that, but the asparagus isn't grilled. Topped with fried eggs and Parmesan. Oooooh. The parmesan would have been good. Next time. Link to comment Share on other sites More sharing options...
Heather Posted June 4, 2010 Share Posted June 4, 2010 Couscous salad with cold diced chicken, steamed green beans, chick peas, grape tomatoes and feta cheese. Link to comment Share on other sites More sharing options...
qwertyy Posted June 4, 2010 Share Posted June 4, 2010 (my daughter is not eating meat, again, so the sausage was on the side) Oy. It was nice while it lasted though, eh? Link to comment Share on other sites More sharing options...
LauraB Posted June 4, 2010 Share Posted June 4, 2010 Threat of thunderstorms sidetracked our plans to grill. Broiled lamb loin chops Sauteed rainbow chard with garlic and EVOO Steamed asparagus Link to comment Share on other sites More sharing options...
zoramargolis Posted June 4, 2010 Share Posted June 4, 2010 black-eyed pea cakes remoulade sauce oven-roasted asparagus basmati rice HD vanilla with dulce de leche 2009 Beaudry-Dutour chinon rosé Link to comment Share on other sites More sharing options...
Anna Blume Posted June 4, 2010 Share Posted June 4, 2010 Thick wedge of carrot cake Glass of 1% milk Link to comment Share on other sites More sharing options...
monavano Posted June 4, 2010 Share Posted June 4, 2010 black-eyed pea cakes remoulade sauce oven-roasted asparagus basmati rice HD vanilla with dulce de leche 2009 Beaudry-Dutour chinon rosé Sounds like a veggie-daughter dinner. You may have to sneak a gateway protein into her food to get her to come over to the dark side again Link to comment Share on other sites More sharing options...
legant Posted June 5, 2010 Share Posted June 5, 2010 [Going through the many "saved" recipes from various websites and blogs...] Last night: Manhattan; Truck Patch pork spare ribs marinated (Chinese Five Spice, cayenne pepper and brown sugar) and braised (rice wine vinegar, chicken stock, brown sugar, fish sauce, Chinese five spice, and cayenne); Savoy cabbage salad with apples, walnuts and blue cheese dressing Tonight: Aperol Sunset; Madhur Jaffrey's Israeli Couscous with Asparagus, Spinach and Mushrooms Link to comment Share on other sites More sharing options...
lperry Posted June 5, 2010 Share Posted June 5, 2010 Leftover pumpkin grits pan-fried then topped with sprouts and avocado Grilled sweet corn Mojitos, just to keep this from being a completely corn-centric meal Link to comment Share on other sites More sharing options...
LauraB Posted June 5, 2010 Share Posted June 5, 2010 Grilled boneless, butterflied pork chops dressed with sauce: olive oil, lime juice, garlic, red pepper flakes, chopped cilantro Grilled tomatoes Sauteed green chard Steamed sugar snap peas Link to comment Share on other sites More sharing options...
Pat Posted June 5, 2010 Share Posted June 5, 2010 Well-Filled Tortilla Beef tacos Refried beans (Rancho Gordo pinto) Leftover corn pudding My husband loved the flavor of the beef in the tacos. I don't think I've ever seen red wine called for a recipe like this before, but it really works. Thanks again for the tip, Heather Link to comment Share on other sites More sharing options...
qwertyy Posted June 5, 2010 Share Posted June 5, 2010 Fat-free Haagen-Dazs mango sorbet, out of the carton Some sort of rose wine, out of a juice glass No cigarettes whatsoever, dammit Link to comment Share on other sites More sharing options...
LauraB Posted June 6, 2010 Share Posted June 6, 2010 Cod fillets baked under a tomato sauce with white onion, garlic, bay leaves, parsley, oregano, chopped green olives, capers Served with a salad of baby greens, basil, dill, radishes, cucumbers, red peppers, dressed with WF Organic Italian dressing. I never, ever use 'bottled' dressing -- I've been making my own dressing for at least 20 years. A couple of weeks ago I was at an event where they used the WF 365 Italian Dressing and I was really impressed. So I bought a bottle and have been using it. It's really quite good and has only a few of those objectionable ingredients like 'gum'. I imagine once it's empty I will return to making my own dressing (EVOO, lemon juice, mashed garlic, salt and pepper). In the meantime, it's nice not to have to make fresh dressing every night. Link to comment Share on other sites More sharing options...
leleboo Posted June 6, 2010 Share Posted June 6, 2010 blue cheese and parmesan gougères rosemary-lemon marinated olives roast leg of lamb persillade (thanks, Mark Bittman) ancho-honey glazed carrots (needed more ancho) minted pea purée syrah cannolis (from Eastern Market) who knows what's next? dinner for a good friend before he moves away. brilliant. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 7, 2010 Share Posted June 7, 2010 Hickory BBQed pulled pork (pig from Steve Baker), coleslaw w/ purple cabbage from Garner farm (based on recipe from Ad Hoc), homemade buns, fig and cider vinegar organic BBQ sauce Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 7, 2010 Share Posted June 7, 2010 Betty's Beef Kabobs from the White Dog Cafe cookbook: sirloin cubes, mushrooms, red and yellow pepper cubes, grape tomatoes, onions. Steak cubes and mushroom caps were marinated in soy sauce, oil, mustard, lemon juice and garlic. Spinach salad with strawberries, Brie, and slivered almonds, dressed with a red wine/basil/olive oil vinaigrette Baguette Peach pie Link to comment Share on other sites More sharing options...
legant Posted June 7, 2010 Share Posted June 7, 2010 [Continuing to comb through all those "saved" recipes...] Last night: Chardonnay; roasted miso glazed steelhead trout; roasted asparagus. A definite keeper. Tonight: Aperol Sunset; Cardamon Honey Chicken Thighs; roasted asparagus; new potatoes with butter. The house smells of cardamon, which is not a bad thing. However, this was just "okay;" nothing to write home about. Link to comment Share on other sites More sharing options...
mdt Posted June 7, 2010 Share Posted June 7, 2010 Risotto with oyster mushrooms and fresh thyme. Link to comment Share on other sites More sharing options...
Pat Posted June 7, 2010 Share Posted June 7, 2010 Appetizer plate: stuffed dates; olives; salami; deviled eggs Baked chicken breasts Quinoa Vegetable-Cheese Torte Link to comment Share on other sites More sharing options...
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