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About dcandohio

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  • Birthday 05/28/1958

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    Columbus, OH; Dallas sometimes

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  1. dcandohio

    Dinner - The Polyphonic Food Blog

    Sunday was an experiment in shakshuka. Eggs for dinner! On the stove top I sautéed a lot of green and red bell pepper, onion, garlic, and jalapeño, and then put in some high-quality grocery store marinara along with a lot of smoked paprika, cumin and chili flake. When the mixture was thick, I put it into a preheated au gratin dish. Then I added two eggs and baked it off in the oven. I ate it with slices from a baguette. Next time I will add some chunks of feta. Nice change of pace for me.
  2. dcandohio

    Dinner - The Polyphonic Food Blog

    The peppers were good, but next time instead of cheese sauce, I am just going to put some sharp grated cheese into the mix before I bake the peppers.
  3. dcandohio

    Dinner - The Polyphonic Food Blog

    I invited friends for dinner tonight. I put out chips and two kinds of salsa, and I had made chicken tortilla soup earlier in the week which I served as an appetizer. I found some giant orange bell peppers and stuffed them with a mixture of ground turkey and kidney beans with onions, celery, garlic, chopped olives, and spices.They looked like pumpkins! I made cheese sauce to serve on the side. I Served it with a salad of diced cucumber, jicama, and avocado with a cilantro lime dressing. Unfortunately, 1/2 of the couple I invited over got into an altercation with her partner, and stormed out and left, which was awkward. The remaining partner and I finished our meals. I will say say it wasn’t the best dinner party I’ve hosted. 🤷🏼‍♂️
  4. dcandohio

    Dinner - The Polyphonic Food Blog

    Trader Joe’s refrigerator section spinach tortellini with roasted cherry tomatoes and Parmesan cheese. I tossed the cherry tomatoes, which were really sweet, with garlic, olive oil, chili flake, basil, salt and pepper and roasted them until they started to pop. I then dumped them on the tortellini, but I should have mashed them up a bit first. This was a really tasty and easy meal, and if you find yourself at Trader Joe’s, all of the ingredients are there!
  5. dcandohio

    To Whom Are You Drinking Right Now?

    The Mannings have always been a very classy family. And they have boundless love for New Orleans, so I’m sure there is some part of Peyton Manning that feels joy for New Orleans even as he watches his record go down in flames.
  6. dcandohio

    To Whom Are You Drinking Right Now?

    DREW BREES. Surpassed Peyton Manning’s all-time passing yards record, at home, in front of a national audience on Monday night football, against the Washington team. Drew came to New Orleans at a time when we desperately needed a hero, and he has been the hero ever since. Who Dat??!!! "Drew Brees Passes Peyton Manning as NFL's All-Time Passing Leader" by Mike Triplett on espn.com
  7. Lol! Everyone is different! I thought that perhaps I might be able to use the cucumber in a sort of Pimm’s cup concoction. But I don’t have any Pimm’s.
  8. dcandohio

    Dinner - The Polyphonic Food Blog

    Tonight will be Mexican chicken soup. I used homemade chicken stock to poach boneless, skinless chicken thighs. I shredded the chicken meat and let it sit in the stock for a while. Next I sautéed onions and garlic and added some flour to make a roux with some of the chicken stock. I then added the rest of the stock and the chicken, salt, hot chili powder, cumin, oregano, smoked paprika and some leftover stewed corn (with tomatoes). I’ll serve it with lime wedges and organic blue corn tortilla chips.
  9. The cucumber is disgusting. Grapefruit is nice.
  10. dcandohio

    Dinner - The Polyphonic Food Blog

    Baked chicken tenders (Frank’s hot sauce, ponzu, honey, garlic, olive oil), roasted golden beets (frozen, organic - really good), salad of mixed greens with a lemon shallot dressing.
  11. Andy, since many of us will never personally experience a three star restaurant, could you elaborate on the specific factors that elevate a restaurant to exalted status? Is there some winning combination of ingredients (rare? Exotic? Hyper- local?), decor, location, amenities, service quality, etc. that synergistically create the win? And what factors might cause you to disagree with a particular restaurant’s rating? Thanks!
  12. dcandohio

    What Are Your Kids Eating Tonight?

    Pan seared salmon on orzo. After the orzo cooked, I drained it, returned it to the pot, added olive oil, salt, pepper, a bunch of arugula, a chopped artichoke heart, some left-over bruschetta topping and parm. Squeezed lots of lemon on the salmon. A good way to use up bits of things from the frig.
  13. dcandohio

    Dinner - The Polyphonic Food Blog

    Last night I cooked for my friends using some of the goodies I brought back from my recent trip to Italy. We started with burrata with bruschetta topping from Bologna (add water to a dry mix - really tasty) and roasted red peppers. The burrata was surrounded by crudités and served with crostini. Dinner was roasted mahi mahi with a dill topping, served on artichoke risotto. I used Vialone Nano rice purchased from the Alighieri Winery (Masi) in the Valpolicela region, and homemade chicken stock. It turned out very well. Dessert was pistachio gelato with pistachio nougat (also from Bologna).
  14. dcandohio

    Dinner - The Polyphonic Food Blog

    The weather here is really too warm for chili. But college football on TV is a certain trigger for a pot of chili on the stove.
  15. dcandohio

    Dinner - The Polyphonic Food Blog

    Unseasonable chili with beans last night. Broiled salmon with tomato bruschetta toppping on a mixed salad tonight.