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Pat

Membership Director
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  1. Big salad Red leaf lettuce, radicchio, hard-boiled eggs, radishes, figs, mushrooms, parsley, cilantro, basil, sliced seared sirloin steak, feta/gorgonzola; vinaigrette
  2. Sliced tomatoes Baked chicken drumsticks Baked rotini and cheese I usually just squeeze lemon juice on drumsticks and dot with a little butter before baking them, but yesterday I was doing a full dozen, so I coated them in a large ziploc with a mixture of Dijon mustard, champagne vinegar, evoo, smoked paprika, sumac, cumin, and s + p. They cooked up really nicely.
  3. Pat

    Criticizing the Critics

    Pray tell? I especially liked the quote from Sam Sifton:
  4. Leftover polenta "pizza" BLTs on onion rolls
  5. Pulled pork sandwiches (bbq sauce, cole slaw, banana peppers, pickled jalapeños; onion rolls) Leftover mashed potatoes with chives Corn on the cob
  6. Sunday: Slow-cooked pork shoulder with hot peppers [Corn tortillas, radishes, cole slaw mix, avocado, sour cream, and cilantro for making tacos] Leftover rice Leftover white beans Last night: Cantaloupe Angel hair pasta with raw tomato sauce (fresh basil, garlic)
  7. Hamburgers Mashed potatoes with chives Corn on the cob
  8. Wild salmon ceviche with tomato, avocado, peach, cucumber, and radish Pan-seared sea scallops White rice with parsley and sautéed zucchini
  9. In memory of Joel Robuchon, I made the tagliatelle with sherry vinegar sauce from The Complete Robuchon last night. It's simple and very good. The first time I made it, I went to the trouble of peeling the peppers, and it probably is better that way, but I'd spent the afternoon baking at the ballpark again and getting dinner on the table at all was a challenge. Without the peeling step, this can easily be on the table in 30 minutes. We also had warmed camembert topped with red raspberry preserves, served with olive oil rosemary crackers.
  10. Brian Wilson is the executive chef again. We had a lovely anniversary dinner at Montmartre, followed by gelato at Pitango down the block. I would have liked some French onion soup, but it just seemed too hot out for that. I started instead with the beef tartare and it was much more flavorful than on my last visit a couple of years ago. (It's hard to believe it had been a couple of years since we'd been, but there you go.) I imagine the pastrami aioli component was what boosted this over the previous version when there was a different chef. This was also a more compact portion and I ate most of it myself. The pumpernickel toasts accompanying were sliced very thinly and unevenly. I rounded out the three pieces of toast with one of the wonderful warm slices of baguette from the bread basket. This time the bread basket came with a ramekin of soft (but not too soft) whipped butter. As always, I ate too much bread. I went with roasted beet ravioli for my main course. It was plated beautifully in a deep bowl/plate with a bright design. I should have taken a photo. The accompaniments were beech mushrooms, green chickpeas, swiss chard, toasted hazelnuts, and charred lemon cream sauce. I enjoyed every bite of this. The sauce was a lovely pale yellow. It was fairly subtle but enhanced the rest of the dish. There were a lot of beech mushrooms, and they were a great companion to the ravioli. My husband got the swordfish special. Among other things, it came with some kind of greens, maybe Swiss chard. I recall him saying that the description of the dish read similarly to the rockfish on the regular menu. The bite of fish I had was moist and meaty. He had started with the bistro salad (mixed greens, cucumber, radish, fennel, blackberries, goat cheese, hazelnuts, honey-red wine vinaigrette), which was an ample portion, and he loved it. He also enjoyed finishing my ravioli (see: bread, above, and saving room for dessert). We wanted to use an old gift card to Pitango that we keep forgetting to use, so we skipped dessert at the restaurant and went there instead. I know Montmartre is a favorite of quite a few people in the neighborhood and beyond, so I'm surprised that my post from more than two years ago is the most recent previous one in the thread. Of course, I hadn't been back since then either...
  11. Chicken thighs and country sausage with leftover white beans and vegetables.
  12. Great news! Dorjee Momo will be staying in the neighborhood, moving to 1300 - 02 Pennsylvania Ave., SE, in November. Via City Paper.
  13. Leftover polenta, layered with leftover broccoli and fresh mozzarella White beans with onions, peppers, and celery
  14. After a long, hot afternoon at the ballpark, I was not in the mood to make an elaborate dinner, so I repurposed the leftovers from our dinner at Belga and served them with steamed broccoli. Leftover ribeye steak became tacos, with cole slaw mix, slivers of red onion, sliced radishes, avocado chunks, and sour cream. And I invented cheese fry quesadillas. Leftover french fries and Hatch chile cheddar sandwiched into quesadillas. It's a thing now. Try it.. (The cheese was not as hot as I would think from the name. I should have added a little extra hot pepper. Next time maybe I'll use pepper jack. Even with the milder cheese, these were awesome.)
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