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Pat

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Everything posted by Pat

  1. Pat
    Last night we had broiled salmon (Costco) and this brussels sprouts and potato hash. I omitted the egg from the hash but it would be great if making only the hash for a meal. I used my round Staub cast iron cocotte, which worked very well for cooking the hash ingredients. Keeper recipe. I topped the salmon with a buttermilk - yogurt topping before putting it into the oven. Satisfying meal.
  2. Pat
    Making my way through a lot of leftovers. Tonight was a salad (radish, cucumber, radicchio, red leaf and romaine, pimento stuffed green olives; buttermilk ranch); reheated sirloin tips aka beef stew with carrots and fingerlings plus roasted mushrooms; and reheated roasted cauliflower.
  3. Pat
    Last night was InstantPot sirloin tips with fingerling potatoes and carrots from the farmers market, as well as a whole roasted mustard - Parmesan cauliflower, also from the same trip to the market. I opened a bottle of Malbec, some of which went into the beef stew and some of which was consumed with the meal.
  4. Pat
    The rings do roast relatively quickly but also look pretty. Sometimes I'll fry an egg in the center of a mostly cooked ring to finish it. I have a few more delicata on hand that I need to use. They have some staying power but don't last in their raw state indefinitely. Last night I made collards (very in season!) with black-eyed peas and smoked turkey wings in the InstantPot. We also had a plate of red grapes and apple slices, along with a slice of pumpkin quiche from Boulangerie Christophe .
  5. Pat
    Ha! I should have looked at the posts above it before I made the one yesterday. It seemed like a year since I'd been, but I was last there in the late winter/spring.
  6. Pat
    After having not been here in a year, I stopped last weekend and got oysters and shrimp. Everything was great, though pricey. The last time I'd gotten shrimp they'd been a bit fishy, but these were back to being very clean and wonderful. Still love this place but stop here less these days than at Solace.
  7. Pat
    Did you cut the squash in half lengthwise or fill slices? I love Delicata squash, in part because you can cut those failry easily and I don't keep my knives as sharp as they should be. Last night I made a salad of romaine and red leaf lettuce, radishes, and walnuts. Main was chili beans and mac recipe from the 9x13 Pan Cookbook I've been making for many years, though not recently.
  8. Pat
    Romaine and radicchio with radishes, heirloom tomatoes, and buttermilk ranch Air fryer chicken drumsticks (Schwartz's poultry seasoning, evoo, panko) Creamed balsamic rainbow chard Leftover roasted potatoes and roasted broccoli with nutritional yeast
  9. Pat
    The building has been left to deteriorate for so long, I think it's going to take them a while. It's like the old Park Cafe space has been under construction by Paccis for an extremely long time now and while I don't know exactly why it's taken so long, a big part of it has to be the incredibly degraded quality of the physical space.
  10. Pat
    I made a pasta salad early yesterday because I knew we'd both be getting home close to dinner time: Fusilli with evoo and leftover roasted tomatoes and peppers, plus TJ's skipjack tuna, plus pimento stuffed olives. We also had sourdough bread with butter and leftover red lentil soup.
  11. Pat
    I made a 2 1/2 lb. boneless pork shoulder in the InstantPot last night. I kind of improvised from various sources, coating the pork with the last of some Penzey's taco seasoning, cumin, ground chipotle, and additional s+p. I sauteed it along with onion and poblano slices before adding chicken broth and pressure cooking, and then added pineapple chunks and prunes at the end. Served it with white rice and tortillas. Salad or something green would have been good with the pork, but I was kind of dragging myself along and went pretty minimal for the rest of the meal.
  12. Pat
    This weekend a sign went up saying they'll be opening Wednesday the 19th, so the slow roll continues.
  13. Pat
    Current sign says they will be open on Wed., October 19.
  14. Pat
    That kind of thing is a real nuisance. One thing I've discovered works well with that extra several ounces of pumpkin puree is to add it to mac and cheese, with a bit more nutmeg or whatever warm spices you like.
  15. Pat
    Last night: Frisee, radish, and tomato salad with homemade buttermilk ranch dressing Broiled cod with lemon, butter, and herbed cracker crumbs InstantPot red lentils with onion, carrot, and ginger Leftover spice-roasted cauliflower Leftover creamed spinach and mushrooms
  16. Pat
    Apparently they're doing another open house tonight.
  17. Pat
    The location at 14th and East Capitol opens tomorrow, Oct. 14, for takeout only. There are tables but they are not ready for dine-in at this point. The build-out put the counter on a perpendicular side to where it was as Al's. It's still a very small space. There was an "open house" for neighbors last evening. Just a taste, but I'm looking forward to more. They seem to be rolling this out very slowly, so FYI.
  18. Pat
    They are making progress on the one on Capitol Hill. I saw them ripping out the inside a week or two ago.
  19. Pat
    Wednesday: Avocado halves stuffed with chopped leftover seared ahi tuna and mayo crema Quiche Lorraine Andouille sausages in whole wheat hotdog buns Steamed broccoli The quiche was a thick slice I bought at Boulangerie Christophe when I stopped in to buy raisin bread earlier in the day. Tonight: Sourdough bread Chopped romaine with red and yellow tomatoes, cucumber, radishes, and buttermilk ranch Bucatini with Rao's marinara, Parmesan, and toasted almonds
  20. Pat
    Last night we had roasted medallions of delicata squash (evoo, fresh thyme, s+p) stuffed with the mixture of leftover chorizo, pinto beans, and white rice, plated over wild rice. It was excellent. There was also some leftover causa that I made over the weekend -- cold Peruvian chile lime mashed potatoes. When I first made the causa, I seared fresh ahi tuna to use as filling. There was/is still seared tuna left, so there was a smaller dish of it last night, stuffed with tuna and topped with hard-boiled egg and avocado. (The original also had diced tomato garnish). I no longer have any of the aji amarillo paste I was using in causa (used to buy it at Shopper's Food, RIP), so I charred some lemon drop peppers (aji limon) I bought at the H Street farmers' market on Saturday and minced them up to add to the potatoes.
  21. Pat
    I haven't been back since my birthday last year and have been wanting to go again. Are they still doing outside dining in the back?
  22. Pat
    For dinner last night, I sliced the leftover pork loin and reheated it covered in foil in a small baking pan, with jarred marinara below and on top. I pulled off the foil near the end and sprinkled on some Parmesan. Really good. We also had leftover noodles, cheese, and spinach casserole; sourdough toast; and, a salad of romaine, tomato, cucumber, and radishes with homemade buttermilk dressing.
  23. Pat
    Last night was roasted Herbes de Provence pork loin, noodle and cheese casserole with spinach, corn on the cob, and leftover roasted cauliflower. Tonight is leftover pinto bean soup, leftover cheeseburgers on sourdough toast, and leftover noodles and cheese.
  24. Pat
    Last night we had burritos made with Mexican chorizo, pinto beans, and white rice; served with sour cream. We also had more of the whipped feta dip with carrots and celery for dipping.
  25. Pat
    Sourdough bread and butter Chili (pork shoulder; pinto beans; cubanelle, poblano, and jalapeno peppers; dry spices: chili powder, cayenne, NM red chile powder, and ground cumin) Roast whole chicken (thyme and sage butter under the skin) Leftover roasted cauliflower with za'atar
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