legant

Can chard stems be frozen for stock?

[Yes, I could have cut the stems and sauteed them before adding the chard leaves but I had waaay too much chard... went a bit overboard at the market this past weekend... and just couldn't fit the stems in the pan.]

[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.

[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

Just added some spinach to Madhur Jaffrey's Israeli Couscous with Asparagus and Mushrooms. It turned out much better than I had expected. This is a keeper.

[still got another pound of asparagus. Keep the recipes coming!]

I'm in the same boat: I need a bit of variety in my asparagus repertoire. My cooking method of choice is roasting; my dish of choice is Pasta with Asparagus, Roasted Shallots and Blue Cheese.

Thank you, Ken and Dean and Kay, for arranging and hosting such a wonderful celebration of Stephen's life.

Okay folks, it's time to own up to your contribution to the picnic. There was so much good food I want to know who to beg for seconds. Please identify your item(s). Specifically: the Nutella cake, the marshmallows & graham crackers, the brisket, the wings, the mustard sauce, the tea eggs, the deviled egg crab thingy.

I bought the BBQ Baked Lentils and the Strawberry Salsa -- both gluten free and vegan.

Put me down for scrapple.

I've been invited to one of these "underground" dinners. Other than the news articles and info packet -- it's all very secretive and scary; I've given my ICE contact instructions on what to do if I don't return in 12 hours -- that accompanied the invite... can anyone who has attended a DC event tell me what to expect?

~ louise

I'm looking for a (chocolate) mousse recipe that does not contain raw eggs. I will be serving someone with a compromised immune system; salmonella is a very real concern. I've found one that uses gelatin and mascarpone. Other suggestions?

I have been hoping for one more cool weather day to braise the monster beef back ribs I had purchased from Fresh Fields. Well, today was the day.* Did all the normal stuff but then modified shaggy's suggestion: braised for the first two hours then continued for another hour on the foil rack. Not bad: the ribs were still greasy** but it wasn't as pronounced as previous efforts. The ribs still needed a piquant follow-up: a blue cheese, apple, walnut slaw provided just the right amount of tanginess. A 2007 Los Vascos Cabernet Sauvignon accompanied the meal and Thin Mints -- I just got my GS cookie order -- rounded out dinner.

* I know: low 60s isn't that cool; compared to the mid-80s days we have been experiencing the past week, today is downright cold

** I understand the steam and indirect heat theories, but I'm reluctant to totally remove the ribs from the braising liquid.

.

I'm in the process of expanding my Aperol repetoire. Tonight was an Aperol Sour. Entree was a Thai red curry with shrimp and roasted tilapia for the protein and broccoli, cauliflower, carrots, shiitakes, and water chestnuts, served over Jasmine rice. Dessert was B&J Chocolate Fudge Brownie.

Although you can't go wrong with coconut milk, I could have doubled the about of red curry and would have been more than content.

After five days on vacation... where one night's dinner consisted of nothing but fois gras, crackers and prosecco... I was anxious for a home cooked meal. Started with an Aperol Sunset, my new go-to cocktail; followed by a cabbage slaw, mixed with apple, raisins, walnuts and a blue cheese dressing; oven-baked tilapia coated with mayo and Dijon mustard, then coated with panko, dill and celery salt; and, finished off the evening with a Carrot Cake Curbside Cupcake. There's no place like home.

I have several friends who are intent... more often, as a means to justify a magazine subscription or a book purchase... on cooking at least one new recipe a week. Another friend has committed to three new recipes each week: two savory, one sweet. In fact, there are quite a few blogs out there that document the efforts to cook recipes from books: Momofuku, Alinea, Mastering the Art of French Cooking.

Have you ever "cooked the books?" How did you choose the book? Was it based on the reputation of the author or chef? Or, did you want to try a new cuisine? Or, focus on a specific technique? Did you start from page one and work your way to the end? Or, did you work your way through an entire section -- dairy, legumes, pork -- before starting on the next one? How often did you try a new recipe? How true were you to the original recipes? Did you make substitutes for hard to find ingredients or make special trips to track them down? Did you give yourself a deadline for completing the project? Did you document your project? How did it turn out? What, if anything, would you have done differently?

Leftover pasta (plain, dried) heated in the microwave w butter and grated cheese

Cold cannellini w salt, pepper and olive oil

Dried Honeycrisp apple slices

Tap water

My type of meal. However, next time, try some black pepper on the pasta. It really enhances the flavor.

Did anybody catch this? I know this country has a big problem with obesity and nutrition et. al, but the first episode seemed heavy handed and... I hope... heavily edited. First graders who can't identify vegetables? Or, don't know how to use a knife or fork? Or, would eat a mushed up fried "chicken" patty... rather than whole chicken parts... simply because they were hungry?

I don't doubt Oliver is trying to make a difference but it feels as if he's using editing theatrics to make his point.

Any recent sightings? I want to get in one more braise this season and this caught my attention.

how much sun you do get. in the brightest moments on your windowsill, if you raise your hand above it, do you get a shadow? if so, that's good news and you can try more things.

Interesting point. For the better part of the day I do get a "shadow." However, there is about 60 minutes... in late afternoon... when the sun rises above the trees and comes through in such a blindingly fashion that I raise my hand to shield my eyes. Because of this I always thought I had "low" light. It's not enough light to keep orchids, but it may be just enough for some basil or thyme.

A variation on the question: if you were to have one... and at most, two... indoor window sill herbs, what would you grow? I don't get that much sun or have that much space so I realize my options are quite limited. Suggestions? What are your "essentials"?

I’m sure there’s some fancy name for this but it was basically whole wheat orecchiette and Italian sausage (the sausage casing removed and sautéed with spring onions, garlic, red pepper flakes) and broccoli, topped with Asiago. Served with Les Fumees Blanches Savignon Blanc 2008. Dessert was a Chocolate Hazelnut Brownie from ABP. I’m content.

You know it was bad if legant was looking to chop ONIONS! That was the first DCCK lesson she taught me: "avoid onion duty at all costs!"

No Grasshopper; it was avoid carrots at all costs. The knives aren't sharp enough, the carrots stain your gloves and they're the size of a baby's leg.

Breaded clam strips and NV Oats 'n Honey bar

[Just not feelin' it today. Besides, I'm having dinner with friends who, I'm sure, will provide a healthy and nutritious meal.]

What about rewarding good behavior? What happened to paying $0.05 for every returned bottle or can? Some states still do it. It seems that would be quite an active (vs. passive) incentive to get citizens to contribute to river clean up.

Why muddle up something that isn't muddled up?

Because this particular restaurant advertises that it serves dim sum...