Pat Posted December 3, 2013 Share Posted December 3, 2013 Last night: Turkey-mushroom soup Grilled cheese with turkey and bacon on onion-dill-rye bread; mustard; homemade tart cranberry sauce Utz potato chips Link to comment Share on other sites More sharing options...
porcupine Posted December 3, 2013 Share Posted December 3, 2013 There are many types of battuti. The combination of celery, onion and carrot is one such type (and very northern Italian I might add).... If garlic is used, it's typically crushed or bruised slightly to release the juices, then sautéed gently in oil until the clove becomes a pale gold after which it's discarded. I have been doing this for about as long as I have been cooking (since I was 11 or 12 years old). Never gave it much thought; it's just "how you do it." So many things I make without a recipe start this way (with almost infinite variations, of course). Thanks for posting about it. Must be something I picked up from my mom and grandmother without ever realizing it. Link to comment Share on other sites More sharing options...
ktmoomau Posted December 3, 2013 Share Posted December 3, 2013 Last night: nachos made with leftover chicken taco filling, jalapeno flavored (accidental buy) black olives, greek yogurt and salsa. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 4, 2013 Share Posted December 4, 2013 last night: bourbon manhattan chopped duck liver with hardboiled (hen)egg, onion sauteed in duck schmaltz and duck gribenes on marble rye charcoal grilled, applewood smoked, herb-brined eco-friendly pork chops with ZQ sauce slow-cooked Russian kale with bacon stone ground grits 2012 Cameron Hughes lot 395 pinot noir 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted December 4, 2013 Share Posted December 4, 2013 Last night: foraged on gluten free biscuits from Willow with some ham, cheese and an apple. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 6, 2013 Share Posted December 6, 2013 pan-seared duck breast with brandied cherry sauce new potatoes slow-braised kale with bacon (leftover) T-day stuffing (leftover, obviously) 2010 Roche de Bellene Bourgogne Link to comment Share on other sites More sharing options...
dcandohio Posted December 6, 2013 Share Posted December 6, 2013 Ribbons of zucchini "noodles" with a sauce of hot italian sausage, pureed roasted tomatoes (frozen during the summer), onion, garlic and red wine, simmered till thick. Kale caesar salad Link to comment Share on other sites More sharing options...
Pat Posted December 6, 2013 Share Posted December 6, 2013 Turkey-mushroom soup, hot and sour style Onion-dill-rye toasts with roasted garlic hummus and dukkah Leftover crab cakes Steamed green beans with soy spread I had planned to make curry with the last of the turkey but decided my congested head and scratchy throat preferred soup. I soaked some dried chanterelles that had been in the pantry a long time and added them and the soaking liquid to the soup. The base was onion-carrot-celery-garlic-ginger and a quart of boxed turkey stock, along with the remnants of dark and white turkey meat. I couldn't decide on seasoning otherwise and couldn't taste much anyway to tell what it needed, so I added some star anise, hot pepper flakes, hot pepper sesame oil, and rice vinegar to go for a hot and sour-type profile. My husband thought it was fairly spicy but liked it. It certainly worked for me... Link to comment Share on other sites More sharing options...
zoramargolis Posted December 7, 2013 Share Posted December 7, 2013 Welcome home dinner for K., returning from Ramallah between semesters at Birzeit University, and our niece Sarah. manchego and homemade dulce de membrillo chaource spicy olives perfect manhattans chicken with arak, clementines, fennel and artichokes (adapted from Ottolenghi's recipe) farro pilaf 2010 Dufeu Bourgeuil almond tangerine shortbread tart with vanilla mascarpone homemade chocolate sea salt caramels espresso 1 Link to comment Share on other sites More sharing options...
Pat Posted December 7, 2013 Share Posted December 7, 2013 Chili tacos--filled with chili meat, rice, and pinto beans; topped with tomato-lime-cilantro salsa, sliced radishes, avocado chunks, shredded cheddar, and sour cream The original chili recipe I made did not turn out well, but the salvaged meat has been good in other dishes. I used corn tortillas from Canales in Eastern Market, which are good but very delicate. They crack and/or shred up into layers very easily. Of necessity, I double tortilla-ed all the tacos. (I usually prefer just a single one.) Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 8, 2013 Share Posted December 8, 2013 Meatball soup with carrots, potatoes, and cabbage, like my Mexican grandmother used to make Azami-made flour tortillas Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 8, 2013 Share Posted December 8, 2013 Chioggia beets, with tangerine, ginger and scallionPasta e lenticchie Link to comment Share on other sites More sharing options...
dcandohio Posted December 8, 2013 Share Posted December 8, 2013 Potato, kale and bacon soup Crudite Link to comment Share on other sites More sharing options...
Pat Posted December 8, 2013 Share Posted December 8, 2013 Olive flatbread Red and green "artisan" lettuces with Campari tomatoes, cucumber, radishes, and avocado; fig and white balsamic vinaigrette Spinach and cheese ravioli in tomato sauce This was pretty much a Costco meal. The flatbread was in the freezer from a previous purchase. The lettuce, tomatoes, avocado, extra virgin olive oil, and ravioli (plus garlic in the sauce) were also from Costco. Link to comment Share on other sites More sharing options...
lperry Posted December 8, 2013 Share Posted December 8, 2013 Before the first, hard freeze last month I brought in the tomatoes I thought had a chance of ripening alongside some bananas, and I managed to eke out one more paella. I almost didn't post the photo because it looks really weird with Green Zebra and Great White tomatoes. The other was a Black Krim. Roasted broccoli with romano cheese on the side. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 9, 2013 Share Posted December 9, 2013 grilled romanesco cauliflower, roasted red pepper, yellow cherry tomatoes, butter lettuce, basil, and caper lemon vinaigrette osso buco with gremolata risotto milanese almond tangerine shortbread tart with vanilla mascarpone 2006 cerro anon rioja 1 Link to comment Share on other sites More sharing options...
Pat Posted December 9, 2013 Share Posted December 9, 2013 Rerun of Saturday's salad Brisket with pan juices and melted onions Leftover cauliflower in cheese sauce Link to comment Share on other sites More sharing options...
lperry Posted December 9, 2013 Share Posted December 9, 2013 A soup inspired by this one, but altered to use what I had in the house. Leeks dug out of the snow, carrots, celery, and apple, deglazed with Bold Rock cider, simmered with yellow split peas, and puréed with some roasted sweet potatoes. Perfect for the weather, and good enough that I wrote it down to make again. Link to comment Share on other sites More sharing options...
Ilaine Posted December 9, 2013 Share Posted December 9, 2013 Tried an experiment. Bought two identical chuck roasts at Whole Foods. Made two identical pot roasts in two identical large Rival Smart Pots. Only variation, browned one roast in bacon fat. Cooked on high for six hours. Results almost identical, the meat was basically the same but the browned meat contributed a richer flavor to the broth. Conclusion, if one has the time, browning is better, but not necessary. Next time I will try cooking the aromatics, onions, celery and garlic, first, for the trial pot, and not, for the control pot. In other words, to sofrito or not to sofrito, that is the question. Link to comment Share on other sites More sharing options...
ktmoomau Posted December 9, 2013 Share Posted December 9, 2013 Last night I made turkey noodle soup with our T-day turkey leftovers, and the last of the celery. I added a Parmesan heel to the stock, then carrots and celery to the soup. Turned out well. We ate it with thawed and re-heated yeast rolls I had made. Also a slice of leftover pumpkin pie. We have various tidbits of leftovers I am trying to use up as we will be gone a lot over the end of December. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 9, 2013 Share Posted December 9, 2013 Tried an experiment. Bought two identical chuck roasts at Whole Foods. Made two identical pot roasts in two identical large Rival Smart Pots. Only variation, browned one roast in bacon fat. Cooked on high for six hours. Results almost identical, the meat was basically the same but the browned meat contributed a richer flavor to the broth. Conclusion, if one has the time, browning is better, but not necessary. Next time I will try cooking the aromatics, onions, celery and garlic, first, for the trial pot, and not, for the control pot. In other words, to sofrito or not to sofrito, that is the question. I can tell you how it will turn out, so you don't need to bother making a control pot: THE ONE WITH AROMATICS WILL TASTE BETTER. Many hundreds of generations of cooks have already invented this wheel. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 10, 2013 Share Posted December 10, 2013 Potage CrécyLamb liverwurst (lamb liver, Pinot Grigio, pine nuts, sea salt, black pepper), heirloom potato home fries 2 Link to comment Share on other sites More sharing options...
The Hersch Posted December 11, 2013 Share Posted December 11, 2013 2006 cerro anon rioja WTSO? Link to comment Share on other sites More sharing options...
Pat Posted December 11, 2013 Share Posted December 11, 2013 Tonight: Baked macaroni and cheese with pork meatballs and marinara sauce Steamed broccoli with lemon Link to comment Share on other sites More sharing options...
The Hersch Posted December 11, 2013 Share Posted December 11, 2013 Baked macaroni and cheese with pork meatballs and marinara sauce My, that sounds good. Was this one dish or two? Link to comment Share on other sites More sharing options...
zoramargolis Posted December 11, 2013 Share Posted December 11, 2013 WTSO?yup. fabada with eco-friendly chorizo, mushrooms, woodstove roasted eggplant, fabes gigantes, farro 2010 Can Blau 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 11, 2013 Share Posted December 11, 2013 Warm cauliflower salad, with sweet peppers, olives and preserved lemonMushrooms on toast -- buttery brioche toast, champignon mushroom ragout, poached eggI was going to make ricotta gnocchi but didn't get around to it; I seriously underestimated how rich the mushrooms turned out to be. The gnocchi will have to wait until tomorrow (Wednesday) night's dinner. Link to comment Share on other sites More sharing options...
Pat Posted December 11, 2013 Share Posted December 11, 2013 My, that sounds good. Was this one dish or two? It started out as two, but I combined them into one. The mac and cheese marinara is a recipe I saw on a blog a while back and had been planning to make but kept putting off. I decided I was definitely making it on Tuesday. Over the weekend I had found a tube of sausage meat that had been in the freezer for who knows how long (Jimmy Dean pork-sage sausage...a pretty long time, I'm guessing) and put it in the fridge to thaw. It thawed much faster than I thought it would. So I almost put off the mac and cheese again so I could make the sausage last night. Instead, I decided to make little meatballs from the sausage and serve them on the side with the mac and cheese. As I was assembling the casserole, I looked at the meatballs, which I'd just cooked, and thought, "Why not?" and added a layer of them to the casserole. It worked well, but I think I would put even more in if I did it again. I used half of the 24 meatballs I made. The rest are in the fridge with the rest of the marinara sauce awaiting another use. The bottom layer of the casserole is a cup of marinara sauce. Cooked noodles and cheese sauce go on top, followed by panko and dots of butter. It was quite good. My husband loved it, but I thought there wasn't enough cheese sauce to noodles--less a problem of too little sauce than of too many noodles. Part of this might be because I used elbow macaroni and she seems to have (based on photo evidence) used some kind of corkscrew pasta. With 16 oz. of larger pasta, the proportions might be better. As you scoop a spoonful out of the casserole, you get the tomato sauce along with the noodles and cheese (and occasional meatball, in this case). And the recipe never says what to do with the last 1/4 cup of Parmesan. I sprinkled it on top of the casserole with the panko. 2 Link to comment Share on other sites More sharing options...
The Hersch Posted December 11, 2013 Share Posted December 11, 2013 It started out as two, but I combined them into one. The mac and cheese marinara is a recipe I saw on a blog a while back and had been planning to make but kept putting off. I feel a reminiscence coming on. When I was a teenager, my surrogate Jewish mother (whom I believe I've mentioned somewhere here before) used to make the most wonderful mac and cheese. Like your recipe, it had tomato sauce in it, although I think it was mixed up with the noodles and cheese and not a layer at the bottom. She also baked whole, small onions in it. It was marvelous. I was 16 on July 20, 1969, and at a "grown-up" party with a couple of my friends and their parents, as well as some adults that I didn't know. Rhoda, my surrogate Jewish mother, brought a pan of her wonderful mac and cheese, which I helped myself liberally to, along with quite a lot of bourbon. It was at the very moment that Neil Armstrong set foot on the moon that I threw up the mac and cheese all over the carpet in front of the television. I've hardly touched bourbon since. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 12, 2013 Share Posted December 12, 2013 Thank you, Hersch, for that vivid visual--NOT! My British brother-in-law always makes "mac-cheese" as he calls it, as the night before Thanksgiving meal, when the family gathers in NYC. It involves large quantities of cheddar cheese, some garlic, and canned diced tomatoes. One year, one of our young nieces (not the BIL's child) who had spent her childhood overseas not celebrating American holidays, was present for the family gathering. After the holiday weekend, she reported to her colleagues at work that she had celebrated her first traditional American Thanksgiving holiday, including the traditional American night-before-Thanksgiving mac and cheese. She was mystified by her colleague's laughter. Link to comment Share on other sites More sharing options...
lperry Posted December 12, 2013 Share Posted December 12, 2013 Roasted heirloom tomato risotto (tomatoes from freezer), finished with a bit of goat's cheese for extra creaminess Chiffonade of Brussels sprouts, finished with Bold Rock cider Key lime bars Link to comment Share on other sites More sharing options...
Pat Posted December 13, 2013 Share Posted December 13, 2013 I feel a reminiscence coming on. When I was a teenager, my surrogate Jewish mother (whom I believe I've mentioned somewhere here before) used to make the most wonderful mac and cheese. Like your recipe, it had tomato sauce in it, although I think it was mixed up with the noodles and cheese and not a layer at the bottom. She also baked whole, small onions in it. It was marvelous. I was 16 on July 20, 1969, and at a "grown-up" party with a couple of my friends and their parents, as well as some adults that I didn't know. Rhoda, my surrogate Jewish mother, brought a pan of her wonderful mac and cheese, which I helped myself liberally to, along with quite a lot of bourbon. It was at the very moment that Neil Armstrong set foot on the moon that I threw up the mac and cheese all over the carpet in front of the television. I've hardly touched bourbon since. Did you ever have the macaroni and cheese again? I remember where I was that night too (and what I did earlier in the day: my mother and I went to the see Butch Cassidy and the Sundance Kid at the movies). Don't recall what food we had that night, but I know I didn't have any bourbon! Last night: Whole wheat sourdough bread with soy spread Buttered flounder over a warm brussels sprouts salad Roasted acorn squash stuffed with a mix of brown, white, wild, and red rice, Craisins, and toasted pecans; drizzled with apple cider Curried* mushrooms *I'm running low on curry powder so used garam masala. My husband thought they were fine, but I really prefer the curry version. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 13, 2013 Share Posted December 13, 2013 Roasted heirloom carrots and champignon mushroomsRicotta gnocchi with Marcella Hazan's tomato sauce 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted December 13, 2013 Share Posted December 13, 2013 oven roasted polpetti (leftover risotto milanese incorporated) with tomato sauce cauliflower puree salted caramel pecan ice cream (Turkey Hill brand) 2011 Hand Crafted petite sirah Link to comment Share on other sites More sharing options...
lperry Posted December 15, 2013 Share Posted December 15, 2013 Roasted acorn squash stuffed with leeks, mushrooms, and roasted pumpkin seeds in a red wine reduction. The pumpkin seeds sound weird, but I wanted some texture, and it came out quite well, perhaps due to the dousing in wine. Thank you to Pat for the stuffed squash inspiration. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 15, 2013 Share Posted December 15, 2013 oven-roasted, herb-brined Eberly chicken mujaddara (basmati rice, lentils and caramelized onions) with minted goatmilk labneh roasted butternut squash spiced wine poached seckel pears with vanilla mascarpone 2007 Cote du Py morgon 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 16, 2013 Share Posted December 16, 2013 Homemade hummus and pita chipsDidn't really feel like cooking much 1 Link to comment Share on other sites More sharing options...
porcupine Posted December 16, 2013 Share Posted December 16, 2013 Leftover beef shank from making broth still had some flavor in it, so became something like a picadillo with assorted spices (cumin, cinnamon, coriander, anise, oregano, ancho powder, a few other things), a paste made from anchos and gualjillos, some tomato sauce, a handful of rasins, a few serranos... you get the idea. Grated the last of a hunk of cheddar cheese and made some corn tortillas and ate it as tacos. Not bad. Tasty for a frugal "use what's on hand" meal. Link to comment Share on other sites More sharing options...
Pat Posted December 16, 2013 Share Posted December 16, 2013 Grapefruit-feta-arugula salad with cucumber and avocado; roasted garlic sherry vinaigrette Chicken cacciatore Egg noodles The chicken was Marcella Hazan's recipe for Chicken Fricassee with Peppers and Onions. I used to make this with some frequency but hadn't in a long time. I had forgotten how wonderfully flavorful it is. And it makes good comfort food, to boot. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 16, 2013 Share Posted December 16, 2013 Saturday night - Beef tagine with butternut squash Brown rice Spinach salad with tomatoes, cucumber, and roasted beets Link to comment Share on other sites More sharing options...
zoramargolis Posted December 17, 2013 Share Posted December 17, 2013 Blue Ridge beef shank stewed in red chile*-tomato sauce with onion, leek, carrot, celery and kohlrabi frijoles en olla basmati rice with lentils and caramelized onions (leftover mujaddara) *guajillo and ancho 2011 Perlita malbec-syrah Link to comment Share on other sites More sharing options...
Pat Posted December 17, 2013 Share Posted December 17, 2013 Green and red leaf lettuce with cucumber, tomato, avocado, feta, and toasted pecans; jalapeno buttermilk ranch Chicken - vegetable stew Whole wheat sourdough toast with soy spread Leftover mac and cheese marinara with meatballs Link to comment Share on other sites More sharing options...
dcandohio Posted December 17, 2013 Share Posted December 17, 2013 Brined, pan-seared pork loin chops Onion gravy Sausage dressing with apple, celery, onions Salad greens from a bag with red wine viniagrette Link to comment Share on other sites More sharing options...
bettyjoan Posted December 17, 2013 Share Posted December 17, 2013 Pan seared pork chops (great minds think alike, dcandohio) Mustard/shallot pan sauce Roasted parsnips and carrots Spinach salad with radishes and roasted beets 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted December 17, 2013 Share Posted December 17, 2013 Pasta with cauliflower, anchovy and chickpeas Link to comment Share on other sites More sharing options...
ktmoomau Posted December 17, 2013 Share Posted December 17, 2013 Last night was a stuffed pepper with rice and beef, and some sauteed green beans and kale. Tonight who knows... the fridge is getting a little sparse, but I like to get creative. Link to comment Share on other sites More sharing options...
Tweaked Posted December 17, 2013 Share Posted December 17, 2013 I've become addicted to Patricia Wells' Spicy Tomato, Fennel and Orange Sauce from her The Provence Cookbook. Delightful drapped over some creamy polenta topped with some saute mushrooms. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted December 18, 2013 Share Posted December 18, 2013 panko-crusted salmon croquettes made with canned Alaskan wild sockeye salmon from Costco remoulade sauce braised savoy cabbage garlic mashed potatoes spiced wine-poached seckel pears (again) 2011 Les Petits Roucas sauvignon blanc Link to comment Share on other sites More sharing options...
Pat Posted December 18, 2013 Share Posted December 18, 2013 Cremini mushroom and Humboldt Fog bruschetta Leftover chicken-vegetable stew Merguez goat sausages Roasted garlic mashed potatoes Swiss chard gratin Link to comment Share on other sites More sharing options...
lperry Posted December 19, 2013 Share Posted December 19, 2013 Left to my own devices, penne (pantry) with a roasted cherry tomato (freezer), red wine (freezer) sauce, topped with a little pecorino romano cheese. Bodega Quo Gastiago Garnacha 2010 (Thanks to the tastings we had, one of my favorite grapes now.) Link to comment Share on other sites More sharing options...
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