bettyjoan Posted November 6, 2013 Share Posted November 6, 2013 Leftover arancini Leftover peas and broccoli, sauteed with pancetta and garlic with some fresh spinach (from my new winter CSA) For dessert, an ice cold glass of Trickling Springs dark chocolate milk. Decadent. Link to comment Share on other sites More sharing options...
The Hersch Posted November 6, 2013 Share Posted November 6, 2013 "Do something with leftovers" night: Bolognese base recast as taco meat. Orange-braised fennel. My last, lovely, formerly misplaced bottle of '06 Texier "Opále". Speaking of bolognese and recasting, some time ago I made a batch of Swiss steak, an old favorite that I love. When contemplating the leftovers a day or two later, it occurred to me that Swiss steak and ragu alla bolognese are very similar. So I shredded some of the meat, put meat and sauce in a pan, added cream, simmered for a few minutes, and there it was, ready to be married with pappardelle and parmigiano. I have a picture somewhere but can't find it at the moment. 1 Link to comment Share on other sites More sharing options...
thistle Posted November 6, 2013 Share Posted November 6, 2013 Quinoa, collards, chicken thighs, scallions, feta tossed w/ olive oil & lemon juice- a lot better than it probably sounds, I'm pleasantly surprised. Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 7, 2013 Share Posted November 7, 2013 Speaking of bolognese and recasting, some time ago I made a batch of Swiss steak, an old favorite that I love. I adore Swiss steak. I haven't made it in years, partly because Azami isn't a huge fan. I'm making bulk dishes on the weekends to free up his time during the week (he's the homemaker/artist, but is in serious artist mode for art-show season), so now there may be Swiss steak in his future. 1 Link to comment Share on other sites More sharing options...
The Hersch Posted November 7, 2013 Share Posted November 7, 2013 Speaking of Swiss steak, I've seen it endlessly asserted that "Swiss" in Swiss steak doesn't refer to Switzerland but rather to a process (swissing) of tenderizing meat, and I still don't buy it. Swissing, or "to swiss", is a word you won't see anywhere. The verb form has no entry in the OED, and the noun "swissing" a very brief entry with an etymology of "origin unascertained" and a definition of "The calendering of bleached cloth by passing it between pairs of rollers after damping." "Calender" is a word you won't often see either, and "swiss" in this sense is an even more out-of-the-way term for a limited instance of calendering. Neither swissing nor calendering bears any resemblance to the pounding or hammering that is the hallmark of Swiss steak. The OED has an entry for "Swiss steak" among the compounds formed with "Swiss" in its usual sense, saying of such formations "in names of things, animals, etc. actually or reputedly coming from Switzerland" -- akin to calling that orange glop in a bottle French dressing. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 8, 2013 Share Posted November 8, 2013 Wednesday night: multi-ethnic cuisine stove-top grilled, herb-brined eco-friendly pork chops with ZQ sauce grilled haricots verts oven roasted sweet potato wedges dusted with ras el hanout, served with a goat milk labne* dipping sauce spiced with fresh ginger, lemon grass and lime zest last of the sweet-sour red cabbage with pear *made by draining the whey from TJ's goat milk yogurt overnight in the refrigerator. I'm addicted to this stuff. 2012 Cameron Hughes RRV pinot noir last night: 2-year manchego with homemade dulce de membrillo sweet-sour stuffed savoy cabbage, made with fresh tomato sauce with fennel, carrots and prunes, stuffed with ground bison forcemeat and smoked basmati rice frozen banana-pineapple-coconut milk soft serve 2010 Mas Donis Link to comment Share on other sites More sharing options...
Pat Posted November 8, 2013 Share Posted November 8, 2013 Last night: Olive flatbread (Costco) with extra virgin olive oil for dipping Merguez goat sausages Goat cheese potato patties Fried eggs Roasted cherry tomatoes The goat sausages were from a Tuesday vendor at Eastern Market (Peachy Family Farm, IIRC). They were quite good. Everything went together well. Link to comment Share on other sites More sharing options...
lperry Posted November 8, 2013 Share Posted November 8, 2013 What may have been the last tomato paella of the season. I was fooled this morning by fall leaves caught in one of the tomato plants. *sigh* Link to comment Share on other sites More sharing options...
TrelayneNYC Posted November 9, 2013 Share Posted November 9, 2013 porcupine -- thanks. last night:Roasted brussels sprouts.Orecchiette ("ears") with mussels, cranberry beans and Savoy cabbage. Link to comment Share on other sites More sharing options...
Pat Posted November 9, 2013 Share Posted November 9, 2013 Baby spinach salad with oranges, radishes, toasted pecans, goat cheese, and shallots; sesame-ginger vinaigrette Leftover pork chop stuffed with collards Orecchiette with broccoli cream sauce The orecchiette was an attempt to recreate the version I like so much at Acqua Al 2. It was good enough but didn't hit the mark. Link to comment Share on other sites More sharing options...
Josh Posted November 9, 2013 Share Posted November 9, 2013 Last night: Broccoli parmesan soup (from food52.com) Ham, taleggio, and pear sandwiches Tonight I'm cooking for a crowd: Malbec-braised Roseda Farms shortribs from the awesome guys at Harvey's Market Baked polenta Link to comment Share on other sites More sharing options...
hungry prof Posted November 9, 2013 Share Posted November 9, 2013 Dinner party tonight: Hors D'oeuvreHomemade Cold-Smoked Salmon, Creme Fraiche, Home-baked PumpernickelJulia Child's Chicken Liver Mousse [an outrageous recipe--heavy cream, a whole stick of butter, chicken livers], Parmesan Cream CrackersChampagne Duval-Leroy, 1996Boulevardier Cocktail (Very Old Barton Bourbon, Campari, Vermouth)"Amuse-bouche" (or what I'm giving everybody when they sit down)Warm Dates with Marscapone a la KomiDonnhoff Oberhauser Brucke Riesling Auslese, 2005First CourseSquash, Saffron, and Orange Soup with Spicy Pumpkin Seed BrittleChablis Grand Gru Les Clos, Domaine Billaud-Simon, 2007Main CourseSlow Cooked Veal, Prunes, and Leeks (from Jerusalem)Mejadra--Lentils, Basmati Rice, Fried Onions (also from Jerusalem)Roasted Brussels SproutsHome-baked Whole Wheat BreadClos Saint Denis Grand Cru, Domaine des Chezeaux, 2001DessertApple Tarte Tatin with Norman Farm Apples, Homemade Cinnamon Ice CreamLillypilly Noble Blend, 2000 8 Link to comment Share on other sites More sharing options...
zoramargolis Posted November 10, 2013 Share Posted November 10, 2013 Impressive about the above was that even with such an ambitious menu, hungry prof had time to post the menu on the day of, before the party. I'm always crazy too crazy busy. yesterday: first time smoking a brisket. I've oven braised briskets a zillion times, but never done one Texas-style in the bbq. Started it at 11 a.m. using hazelnut wood from a tree that is mostly dead in our yard. Controlling the temperature in a Hasty Bake is a bit of a challenge, as most serious smoke-cooks have offset rigs, but we managed to keep it around 220-230f and had a drip pan with water and aromatics inside to help keep it moist. I knew I wasn't doing a 16-hour marathon, like Tim Carman does, but I underestimated how long it would take. We took it off at 185 degrees intenal temp at 9:30p.m. and ate at about 10, with Rancho Gordo beans and cole slaw. Nice smoke ring and it was very tender and juicy, but next time I'll spring for apple or cherry wood. Link to comment Share on other sites More sharing options...
LauraB Posted November 10, 2013 Share Posted November 10, 2013 Impressive about the above was that even with such an ambitious menu, hungry prof had time to post the menu on the day of, before the party. I'm always crazy too crazy busy. That was my thought upon reading it as well. I couldn't imagine having the time and the presence of mind at 5:18 pm on the day of to post anything, let alone such detail. Hats off to hungry prof. Would love it if more people posted detailed dinner party menus -- it's inspiring. Link to comment Share on other sites More sharing options...
lperry Posted November 10, 2013 Share Posted November 10, 2013 A simple fall salad of romaine, local MacIntosh apple, and manchego in a tarragon vinaigrette. Link to comment Share on other sites More sharing options...
Pat Posted November 10, 2013 Share Posted November 10, 2013 That was my thought upon reading it as well. I couldn't imagine having the time and the presence of mind at 5:18 pm on the day of to post anything, let alone such detail. Hats off to hungry prof. Would love it if more people posted detailed dinner party menus -- it's inspiring. I tried to move a copy of it to the dedicated Dinner Parties thread and made a mess of it. It's there now, but I can't figure out how to keep a copy here. http://www.donrockwell.com/index.php?/topic/4212-dinner-parties/?p=246333 Link to comment Share on other sites More sharing options...
LauraB Posted November 10, 2013 Share Posted November 10, 2013 I tried to move a copy of it to the dedicated Dinner Parties thread and made a mess of it. It's there now, but I can't figure out how to keep a copy here. http://www.donrockwell.com/index.php?/topic/4212-dinner-parties/?p=246333 Pat, maybe if you move the applicable replies to the Dinner Party thread, you won't need to leave the original post here? Link to comment Share on other sites More sharing options...
bettyjoan Posted November 11, 2013 Share Posted November 11, 2013 Red leaf lettuce salad with red onion, shaved Parmesan, and Greek dressing Grilled NY strip steaks Butternut squash, onion, and Apple gratin Stone IPA Link to comment Share on other sites More sharing options...
hungry prof Posted November 11, 2013 Share Posted November 11, 2013 That was my thought upon reading it as well. I couldn't imagine having the time and the presence of mind at 5:18 pm on the day of to post anything, let alone such detail. Hats off to hungry prof. Would love it if more people posted detailed dinner party menus -- it's inspiring. Thanks for the kind words about the dinner party menu (which is now in another thread, but I'm replying here since people's posts about the menu are still here). I couldn't have done it without my wife, but she has also basically forbidden me from cooking anything "a la minute" for dinner parties. Too much stress, she says, and she's right. So: I smoked the salmon last weekend. It's fine to sit in the fridge for a week. On Friday night, we knocked out the chicken liver mousse, the bread dough (by necessity), the ice cream, and the soup. For Saturday, that left the veal dish (which I prepped in the morning and then just reheated before dinner), the bread (the no-knead variety, which is pretty simple), the tarte (also relatively simple), the brussels sprouts (stick 'em in the oven simple) and the rice and lentil dish, which was the only thing that needed some real attention to get done at the right time. So, truth be told, it was about as low stress as a pretty ambitious dinner party could be. We even did all of the above with our four-year old "helping" us in the kitchen. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted November 11, 2013 Share Posted November 11, 2013 hungry prof -- very impressive. tonight:Orecchiette with mozzarella cheese and uncooked tomato sauceHeirloom tomatoes will be gone in a week; say goodbye until next year.Roast chicken with garlic and rosemaryCabbage, cauliflower and cranberry beans Link to comment Share on other sites More sharing options...
lperry Posted November 11, 2013 Share Posted November 11, 2013 Leeks (from the garden) and crimini mushrooms in a red wine, balsamic, honey reduction, served over black rice. Getting into cold weather foods. Link to comment Share on other sites More sharing options...
DonRocks Posted November 12, 2013 Share Posted November 12, 2013 "Meatless Monday" An Impromptu Dinner at Zora's, 11/11/13, 7 PM Barr Hill Vodka (VT) - Raw Honey Eau de Vie Two Year Manchego and Homemade Dulce De Membrillo (Tragically, no picture was taken, but it was *the* *best* quince paste I've ever eaten, made with Farmers Market Quinces - softer and moister than what you buy, even at gourmet stores. It was fantastic dulce de membrillo. Rancho Gordo Ayocote Blanco White Bean Soup with Fennel Seed, Rosemary, and Meyer Lemon 2010 Domaine Bruno Dufeu Bourgeuil (Loire Valley Cabernet Franc) Grilled Romanesco Cauliflower with Spinach, Sungold Tomatoes, Roasted Ripe Poblano, and Mustard-Caper-Dill Vinaigrette Smoked Eggplant Pancakes with Goat Milk Labne-Lime-Mint Sauce Almond Tart with Leatherwood Honey Caramel and Tangerine Crust Conclusion The Goddess strikes again. Thank you, Zora and Jonathan. 5 Link to comment Share on other sites More sharing options...
porcupine Posted November 12, 2013 Share Posted November 12, 2013 salad of mixed lettuces, pea shoots, bull's blood beet greens, apples, a manchego-like sheep milk cheese, and pecans with an apple cider vinaigrette slices of sourdough bread toasted with manchego-like cheese and apples apple crisp I kinda hate posting after posts like the one above Link to comment Share on other sites More sharing options...
TrelayneNYC Posted November 12, 2013 Share Posted November 12, 2013 Sweet peppers, with fresh mozzarella, Spanish chorizo and hazelnutsWatercress and heirloom tomato saladBaked eggs, cold roast chicken, rosemary toast 2 Link to comment Share on other sites More sharing options...
Pat Posted November 12, 2013 Share Posted November 12, 2013 Leftover sweet potato cornbread with honey butter Chard-wrapped polenta chile "tamales" Guacamole Leftover goat cheese potato patties and merguez goat sausages The polenta recipe is from Mollie Katzen. It's from her latest cookbook, but I found it on Serious Eats. Basically you're making dolma with a polenta filling. There was quite a bit of polenta left over, so that will turn up in a future meal somehow. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 12, 2013 Share Posted November 12, 2013 Leftover sweet potato cornbread with honey butter Chard-wrapped polenta chile "tamales" Guacamole Leftover goat cheese potato patties and merguez goat sausages The polenta recipe is from Mollie Katzen. It's from her latest cookbook, but I found it on Serious Eats. Basically you're making dolma with a polenta filling. There was quite a bit of polenta left over, so that will turn up in a future meal somehow. That is a really interesting idea--it is more of a dolma than a tamale, though. Tamale wrappers (corn husks, banana leaves) are inedible and are basically botanical forms of aluminum foil--protecting the contents from becoming overly diluted while they cook in the steamer. Was it braised like dolmades and stuffed cabbage or steamed like a tamale? Link to comment Share on other sites More sharing options...
Pat Posted November 12, 2013 Share Posted November 12, 2013 That is a really interesting idea--it is more of a dolma than a tamale, though. Tamale wrappers (corn husks, banana leaves) are inedible and are basically botanical forms of aluminum foil--protecting the contents from becoming overly diluted while they cook in the steamer. Was it braised like dolmades and stuffed cabbage or steamed like a tamale? Neither . The cooking technique had two parts. The leaves were supposed to be held by the stems and dipped very briefly (20-30 seconds) in boiling water before filling. Then the filled packages were sauteed in a skillet. The person who tested this for Serious Eats had used collards and said that they were still pretty bitter after such a short cooking time and that she would use chard in the future. I had a mix of chard and collards, and my collards were in better condition and were a more uniform size than the chard leaves, so I took those comments into account in the way I proceeded. I made about 4 chard dolmas and 9 collard. (The recipe called for 12.) I put the leaves all the way into the water and took them out with tongs, about 1 minute for the chard and 5 minutes for the collards. Even doing that, the chard was softer than the collards. Since they were such a finger food size, I tried eating them that way, and the veins in the greens (even the chard) made that kind of difficult. My husband used a knife and fork and had no trouble. Link to comment Share on other sites More sharing options...
lperry Posted November 12, 2013 Share Posted November 12, 2013 That is a really interesting idea--it is more of a dolma than a tamale, though. Tamale wrappers (corn husks, banana leaves) are inedible and are basically botanical forms of aluminum foil--protecting the contents from becoming overly diluted while they cook in the steamer. Was it braised like dolmades and stuffed cabbage or steamed like a tamale? Language police intervention: singular is tamal. Try it at your local Mexican restaurant and get a real smile in return. Link to comment Share on other sites More sharing options...
The Hersch Posted November 12, 2013 Share Posted November 12, 2013 Language police intervention: singular is tamal. Try it at your local Mexican restaurant and get a real smile in return. Yeah, but the joke about the Mexican weather forecast doesn't work at all if you say "Chili today, hot tamal". 1 Link to comment Share on other sites More sharing options...
Tweaked Posted November 12, 2013 Share Posted November 12, 2013 Masala Omelette Curry Ginger Chickpeas Malay Cabbage with Ginger and Coconut Jasmine Rice Boddingtons 1 Link to comment Share on other sites More sharing options...
lperry Posted November 12, 2013 Share Posted November 12, 2013 Yeah, but the joke about the Mexican weather forecast doesn't work at all if you say "Chili today, hot tamal". Hmmm. I think it's chile today in Mexico, and chili today in Texas, no beans about it. Editing to say, Tweaked, that dinner is beautiful. 1 Link to comment Share on other sites More sharing options...
KeithA Posted November 13, 2013 Share Posted November 13, 2013 "Refrigerator leftover stir fry" - half yellow onion, baby zucchini, red bell pepper half, green beans, couple of shitake mushrooms in the wok with sesame oil and a few splashes of terriyaki sauce. Separately stir fried chicken with a dollop of hoisin sauce. Then mix together and served over steamed white rice. Simple, yet very colorful dish. When there is no menu prepared in advance and there are vegetables/proteins left to use up - a quick Asian stir fry in our go to dinner. Often we'll throw in some quick fried eggs as the protein since they are usually on hand. Link to comment Share on other sites More sharing options...
bettyjoan Posted November 14, 2013 Share Posted November 14, 2013 Baked chicken Rosemary roasted acorn squash Red leaf lettuce salad with green peppers and Greek dressing Link to comment Share on other sites More sharing options...
LauraB Posted November 14, 2013 Share Posted November 14, 2013 Boneless chicken breasts sautéed in coconut oil Roasted cauliflower with cumin seeds, topped with salted yogurt, mint and pomegranate seeds Kale sautéed with garlic Link to comment Share on other sites More sharing options...
dcandohio Posted November 14, 2013 Share Posted November 14, 2013 Pomegranate and chili glazed pork chops Corn on the cob, frozen from the summer and reheated in the vacuum sealed bag, which worked great. Oil and vinegar slaw. Link to comment Share on other sites More sharing options...
thistle Posted November 14, 2013 Share Posted November 14, 2013 I am becoming the queen of leftover soup-lunch at House of Dynasty yesterday-after hot & sour soup (oddly sweet) & spring roll, I brought home half of my Hunan shrimp-shrimp, broccoli, mushrooms, bamboo shoots, a little rice. I added chicken broth & a smidge of Tom Yum paste (it was still a little sweet), & voila! Tonight's dinner (Lizzy passed, she didn't appreciate the mixed in rice). The only problem is that reused broccoli gets a little grassy tasting. Link to comment Share on other sites More sharing options...
bettyjoan Posted November 15, 2013 Share Posted November 15, 2013 Spaghetti squash fritters with sriracha mayo Sautéed parsnips, watermelon radishes, and shallots Link to comment Share on other sites More sharing options...
Pat Posted November 15, 2013 Share Posted November 15, 2013 Too many carbs: leftover wild mushroom bread pudding turkey burritos (ground turkey, bok choy, shallot, mushrooms, refried beans, roasted poblano, leftover polenta, amber beer) with sour cream and guacamole leftover chard polenta packets Link to comment Share on other sites More sharing options...
LauraB Posted November 15, 2013 Share Posted November 15, 2013 Broiled sockeye salmon fillets Brussels sprouts sliced and sautéed in butter, tossed with caramelized shallots, apple cider vinegar and a bit of sugar (sweet and tangy) Steamed broccoli Link to comment Share on other sites More sharing options...
hillvalley Posted November 15, 2013 Share Posted November 15, 2013 I'm limited to one hand for at least another three weeks and didn't feel like walking down to the dining hall for pasta and/or something fried so dinner tonight was pistachios, Chocos, which are like chocolate corn flakes, and a really bad half bottle of a screw top rioja. (One cannot use a wine bottle opener with one hand to open the good wine.) And a few pieces of a Lindt dark chocolate bar infused with cassis. Yes folks, you can eat and drink crap in Europe. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted November 15, 2013 Share Posted November 15, 2013 We roasted a Santa Maria-style tri tip over the weekend and have been eating sandwiches and meat hunks over the sink all week. We also grilled up a mess of red peppers, chicken thighs, squash, eggplant, and portabellos and made up a batch of turkey chili and have been eating all that down slowly as well. Last night was the first night we cooked fresh and it was pan-fried yellow noodles w/ chicken and kale. Link to comment Share on other sites More sharing options...
lperry Posted November 16, 2013 Share Posted November 16, 2013 Lentil, roasted beet, and kale salad-type thing in a tarragon, dijon vinaigrette, topped with some crumbled goat's milk cheese. Lentils from the pantry stash, beet from Super H, kale from the garden, and post-frost. So worth the wait. Link to comment Share on other sites More sharing options...
LauraB Posted November 16, 2013 Share Posted November 16, 2013 The WF on P Street had a sale on NY strip steaks today: $9.99/lb; regularly $17.99/lb Broiled NY strip steak, cooked medium rare, sliced thin Roasted red potatoes with rosemary Leftover brussels sprouts Leftover broccoli Link to comment Share on other sites More sharing options...
zoramargolis Posted November 16, 2013 Share Posted November 16, 2013 last night: posole made with Rancho Gordo nixtamalized dried corn, roasted poblanos, tomatillos, Whole Foods pork shoulder, and gigante beans left over from the night before pico de gallo corn tortillas Pacifico and Fat Tire 1 Link to comment Share on other sites More sharing options...
The Hersch Posted November 16, 2013 Share Posted November 16, 2013 (One cannot use a wine bottle opener with one hand to open the good wine.) I should think that one could hold a wine bottle between one's knees and draw the cork with a waiter's-friend style corkscrew, using only one hand. Also, one can find some pretty good wine in screw-cap bottles, although perhaps not where you find yourself. Link to comment Share on other sites More sharing options...
Pat Posted November 16, 2013 Share Posted November 16, 2013 In the midst of preparation: Romaine salad with radishes, cucumber, Campari tomatoes, bacon, avocado, and homemade croutons; sesame-ginger vinaigrette (Newman's) Roasted rack of lamb coated with Dijon mustard and homemade dukkah Steamed cauliflower (I hope your hand heals okay, hillvalley.) Link to comment Share on other sites More sharing options...
lperry Posted November 17, 2013 Share Posted November 17, 2013 A big shop at Super H and the emergency, pre-freeze garden harvest were immediately followed by news of an unexpected work trip for Mr. lperry. A what-needs-to-be-used-now dinner. Roasted eggplant and sweet peppers in a lime, peanut, sesame sauce, served over rice, sautéed Chinese broccoli on the side. Link to comment Share on other sites More sharing options...
bettyjoan Posted November 17, 2013 Share Posted November 17, 2013 Honey lemon roasted chicken with tomatoes, olives, and haricots verts Individual apple crisps Sauvignon blanc with dinner and pumpkin hard cider with dessert Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 17, 2013 Share Posted November 17, 2013 Beef and kidney bean chili, using the Cook's Illustrated recipe and a boatload of New Mexico red chile Cornbread with mild cheddar and whole kernels Old Overholt Manhattans Link to comment Share on other sites More sharing options...
hillvalley Posted November 18, 2013 Share Posted November 18, 2013 I should think that one could hold a wine bottle between one's knees and draw the cork with a waiter's-friend style corkscrew, using only one hand. Also, one can find some pretty good wine in screw-cap bottles, although perhaps not where you find yourself. I tried once, broke the cork, and had a scotch instead. I'm 30 minutes from Italy so I'm able to get good screw top wine, but on my last trip boots and a coat took priority over the wine. And burrata, truffled salami, and minipastries. Again, one can only carry so much when you only have one hand. (I hope your hand heals okay, hillvalley.) Thanks. I broke it while rappelling down a mountain in The Alps. To stay on topic...working dinner (yes, on a Sunday night) at a friend's. Baked little potatoes, steamed green beans, and chicken breast stuffed with artichokes and Italian sun dried tomatoes. Washed down with a nice cabernet that she opened Dessert was birthday cake at another friend's to celebrate their daughter's 11th birthday. It is the specialty at a great bakery in town. We have heard all about this cake and were excited to try it. Unfortunately no one told us it had some sort of liquor in it so the birthday girl just enjoyed the beautiful chocolate curls that decorated the top. The adults however, thoroughly enjoyed it. Link to comment Share on other sites More sharing options...
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