Pat Posted April 13, 2014 Share Posted April 13, 2014 Butter lettuce with shredded carrot, button mushrooms, garbanzo beans, and sunflower seeds; sesame ginger vinaigrette Sherried mushroom soup (button and shiitake) Mini penne with cauliflower and bacon Butter lettuce, carrot, and shiitakes came from outside vendors at Eastern Market today. Some of the carrot also went into the soup. The pasta recipe was from a blog and came out okay in the end but was a bit frustrating to make. Among other things, the cauliflower didn't pan roast enough to be done before it was in danger of getting burned, so I had to microwave it for a couple of minutes to get it cooked through. Overall, a satisfying meal, though. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 14, 2014 Share Posted April 14, 2014 Gambas al ajillo ("garlic shrimp"). 1 Link to comment Share on other sites More sharing options...
Pat Posted April 14, 2014 Share Posted April 14, 2014 Leftover roasted eggplant salad with butter lettuce leaves and whole wheat pita bread for serving Pan-seared mustard-soy salmon Spring potatoes with tarragon and garlic chives Roasted brussels spouts with bacon The potatoes were a simple preparation from Mark Ruhlman's blog. I had bought the little red new potatoes, sprouts, chives, and butter lettuce outside at Eastern Market on Saturday. (Tarragon came from inside the market.) The salmon was bought frozen from Whole Foods months ago and had just been sitting in the freezer, waiting to be eaten. Link to comment Share on other sites More sharing options...
lperry Posted April 14, 2014 Share Posted April 14, 2014 Easing back into solid food for dinner after a 15 day juicing adventure. Mr. lperry says he wants to go every other day with the juicing for a while, so light and vegan is on the menu. Cider-glazed carrot and quinoa salad from the March 2013 Bon Appetit. This is a delicious salad, especially with homemade pickled beets that are made with cider vinegar. Hacks: no dill in the garden, so no dill, no onion on hand, so a half cup or so of minced chives, and I used Meyer lemon, which didn't work. I ended up squeezing some lime on it to get the acidity it needed to counteract the sweetness of the carrots. A definite make again, and I look forward to trying it with the dill this summer. Link to comment Share on other sites More sharing options...
Pat Posted April 14, 2014 Share Posted April 14, 2014 Red and green leaf lettuce, sliced radishes, avocado, garbanzo beans, feta; ranch dressing Leftover meatballs with anchovies, reheated in Rao's marinara sauce Broccoli rabe and caramelized shallots (Bobby Flay recipe) Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 15, 2014 Share Posted April 15, 2014 Oeufs mayo. David [Lebovitz] calls for tomato in the salad, but I subbed French breakfast radishes instead; while greenhouse tomatoes *are* available at USGM, I didn't have those on hand. 3 Link to comment Share on other sites More sharing options...
zoramargolis Posted April 15, 2014 Share Posted April 15, 2014 pan-roasted duck breast with sour cherry sauce mushroom risotto (cremini, oyster, porcini) braised lacinato kale chocolate-orange cake with Trickling Springs salted caramel ice cream 2012 Curlew Vineyards RRV pinot noir Link to comment Share on other sites More sharing options...
zoramargolis Posted April 16, 2014 Share Posted April 16, 2014 sauteed shad roe with brown butter shallot and herb sauce spring strata: leftover baguette slices, butter, fresh fava puree, asparagus, parmesan and romano, custard mix roasted carrots with butter and honey 2013 Drylands sauvignon blanc Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 16, 2014 Share Posted April 16, 2014 6 leeks, after about 30 minutes of steaming. Mustard-bacon vinaigrette. The amount of bacon here is about 3 rashers worth, chopped into not-quite pea size lardons, but close enough. The ratio of bacon to mustard is probably off by a little a lot, but that's okay; I need only satisfy myself. David's recipe (page 88) calls for 2 cups, but that serves approx. 4-6 people. I was fine with the reduced amount. Poireaux vinaigrette í la moutarde et aux lardons ("leeks with mustard-bacon vinaigrette"). 1 Link to comment Share on other sites More sharing options...
Pat Posted April 16, 2014 Share Posted April 16, 2014 Steak, cheese, and mushroom pita sandwiches Quinoa salmon salad Steamed asparagus topped with bacon and toasted breadcrumbs The steak was leftover prime rib from Christmas that had been in the freezer. The cheese was Swiss. The mushrooms were sauteed in butter. After an open freezer door mishap , I had to pull some things out that started to thaw and toss or cook/use them. That's how we ended up with steak sandwiches last night. I also cooked some chicken that had started to thaw, and we'll have that tonight. The salmon already had a soy-mustard glaze, so I went with a sesame ginger vinaigrette over the salad, which also had sliced shiitakes and chopped scallions. The asparagus was from Safeway. The bacon and breadcrumbs were leftover from a pasta dish several days ago. Link to comment Share on other sites More sharing options...
lperry Posted April 17, 2014 Share Posted April 17, 2014 Sun dried tomato hummus with toasted tortilla chips. Link to comment Share on other sites More sharing options...
lperry Posted April 17, 2014 Share Posted April 17, 2014 A very quick and early dinner for one. Penne in a roasted red pepper sauce, a glass of a cheap but quite enjoyable Piquepoul, and a piece of a dark chocolate/ginger bar. Link to comment Share on other sites More sharing options...
Pat Posted April 18, 2014 Share Posted April 18, 2014 Baby spinach salad with dates and almonds (from Jerusalem) Clam chowder (white) The salad continues a streak of hits from that cookbook. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 18, 2014 Share Posted April 18, 2014 eco-friendly lamb shoulder stewed with white beans, carrots, red potatoes, celery root, kohlrabi, leek, haricots verts, and lots of aromatics. garlic toast 2009 Fessy morgon Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 18, 2014 Share Posted April 18, 2014 Boneless lamb shoulder.I wasn't able to get bone-in lamb shoulder, but I imagine that's not going to be a huge issue. This was stuffed with slivers of heirloom garlic and oil-packed anchovy fillets, then rubbed with sea salt and black pepper. It sat in the fridge overnight and will be roasted later today.This is 3 lbs., about $38 worth from Eataly.1 tablespoon black cumin seeds and 1 tablespoon coriander seeds, toasted in a dry pan over high heat until fragrant......then ground in a mortar and pestle or spice grinder until it's a coarsely-textured powder.Each time I make chermoula, I almost always vary the green ingredients a little bit. There is not one recipe for this sauce, so feel free to come up with your own combinations. Clockwise from right: heirloom garlic, scallions, mint, arugula, cilantro.Combine garlic, scallions, mint, arugula and cilantro in a food processor or blender, along with a pinch of sea salt and a pinch of cayenne pepper (or minced fresh or dried chiles; how much depends on how spicy you want your sauce). Other ideas include but are not limited to: preserved lemon, preserved orange.Pulse until you have a rough-textured purée. Transfer the purée to a bowl, then pour in about 1/2 cup olive oil and add the cumin powder. Mix well.Chermoula.This is best the day it's made; its potency will diminish over time.Along with the lamb, you can use it for just about anything imaginable -- with roast beef sandwiches, over pasta, stirred in scrambled eggs like so:Creamy scrambled eggs, with French breakfast radishes and chermoula.To be continued... 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 18, 2014 Share Posted April 18, 2014 it's funny that Zora and I posted about the same thing. LOL. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 19, 2014 Share Posted April 19, 2014 Roast lamb, braised vegetables, chermoula. 1 Link to comment Share on other sites More sharing options...
Pat Posted April 19, 2014 Share Posted April 19, 2014 Multi-grain batard and butter Leftover mesclun salad with orange segments, cucumber and radishes; ranch dressing Leftover clam chowder Eggplant Parmesan with leftover meatballs The eggplant Parmesan was a last minute addition to a menu that was going to be mostly leftovers. I had bought two eggplants on Thursday to make a recipe for Sunday. They were beautiful, unblemished organic eggplants. Back at home, I looked again at the recipe and it said two eggplants, totaling one pound. EACH of these was one pound. I figured I'd use one right away, so it didn't sit around until sometime later next week getting wrinkly. The four meatballs were cut in half and put in the middle layer of the eggplant casserole. Link to comment Share on other sites More sharing options...
lperry Posted April 19, 2014 Share Posted April 19, 2014 Roasted tomato (freezer), leek (freezer), and dandelion (take that, weeds) risotto, finished with some goat cheese Roasted cauliflower Link to comment Share on other sites More sharing options...
zoramargolis Posted April 19, 2014 Share Posted April 19, 2014 it's funny that Zora and I posted about the same thing. LOL. Oh but your lamb shoulder was much more elegant than mine. I just had a couple of lamb shoulder blade chops that I cut into chunks and cooked along with the cleaned pieces of bone. In the finished stew, which was made in sequences in a pressure cooker, there was a little bit of lamb and a lot of beans and vegetables. Some of the cannelini beans had broken down and made the braising liquid (veal stock, dry marsala, Better Than Bouillon beef base and water) thick and creamy. It was very savory and hearty, but was a rustic, peasant stew. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 20, 2014 Share Posted April 20, 2014 Bread, butter, radishes, herb mayonnaise, salt The mayonnaise is the same as that served for the oeufs mayo from a few days ago. Mesclun and herb salad -- baby mesclun, edible flowers, sorrel leaves, parsley leaves, mint leaves, tarragon leaves, oregano leaves, stonecrop leaves, shaved Appalachian cheese, extra-virgin olive oil, sea salt, lemon juice and black pepper. Spaghetti with ramps, ramp pesto and breadcrumbs 1 Link to comment Share on other sites More sharing options...
Pat Posted April 20, 2014 Share Posted April 20, 2014 Multigrain batard and butter Leftover baby spinach salad with dates and almonds Pan-seared NY strip steak (medium rare) Leftover asparagus topped with bacon and toasted crumbs Leftover fried new potatoes Link to comment Share on other sites More sharing options...
bettyjoan Posted April 20, 2014 Share Posted April 20, 2014 Fettucini with meat sauce Arugula, beet, apple, and goat cheese salad with balsamic vinaigrette Crusty French loaf All elements of the meal procured at the FreshFarms Dupont market this morning. Yum! Link to comment Share on other sites More sharing options...
zoramargolis Posted April 21, 2014 Share Posted April 21, 2014 quickie cook-out for K, her bf, and three friends who drove up from NC this afternoon for an early (7 pm) show at Dirty Bar in Dupont --a DJ named Omar S. Her friends are couch surfing here tonight, and heading back to Chapel Hill tomorrow on the bus. Ah youth, when it's fun to do a ten-hour round trip to go to a bar to listen to a DJ play recorded music. charcoal grilled bison burgers and Nathan's hot dogs on brioche buns grilled sweet onion Number One Son sauerkraut tomato avocado Next Step Lettuce fresh pineapple coleslaw potato and egg salad craft beer selection halawa dahinyya coffee Link to comment Share on other sites More sharing options...
Pat Posted April 21, 2014 Share Posted April 21, 2014 Easter Dinner: Pan-crisped deviled eggs on French lettuces* Roasted leg of lamb with raspberry sauce Roasted asparagus Eggplant pilaf Chocolate chip angel food cupcakes with strawberries and whipped cream I knew I hadn't made the lamb recipe in a long time, then, thinking about it, realized I'd never made it in this oven, which we got in late 2005. I'd forgotten how wonderful it is. The red wine-raspberry sauce is just fabulous. The cupcakes were more meringue than angel food, but still good. I'd macerated the strawberries earlier, so they were extra juicy. And whipped cream... <Homer Simpson drool>. *That's the name of the recipe. I used mache, dandelion greens, butter lettuce, and pre-mixed mesclun. Link to comment Share on other sites More sharing options...
Ilaine Posted April 21, 2014 Share Posted April 21, 2014 Risotto primavera and lemon chicken fricassee. Lemon chicken fricassee- cut up a whole chicken, brown the pieces, a few pieces at a time so it doesn't get crowded. I browned in the removed and rendered body cavity fat. I did not pour off the rendered chicken fat afterward. Layer into the pot (a Dutch oven) two thinly sliced white onions, a pound of thinly sliced baby Bellas, stems reserved for the risotto broth, and three Mayer lemons thinly sliced, deseeded. Some crushed garlic, some sprigs of thyme, then the chicken, salt to taste, pour over all one cup pinot grigio. Bake with the lid on at 325, about one hour. Risotto primavera - ramps, asparagus, sliced baby Bella mushrooms, stems removed, freshly shelled peas. I cut up the white part of the ramps and sauteed them before I sauteed the sliced baby Bellas, the sliced stalks of the asparagus, and the peas. Remove and start the risotto. The pea shells and mushroom stems were simmered in the broth for the risotto. The ramp leaves, thinly sliced, and the asparagus tips were stirred into the risotto when it was almost done, and the cooked vegetables when it was done. I did sprinkle grated parmesan and stirred in some cream, but, in retrospect, they overwhelmed the ramps, which were not as pungent as their reputation. First time cooking with ramps. For wine, half a cup of the same pinot grigio. Serve with pinot grigio. Tastes like spring. For dessert, Game of Thrones and a Cadbury caramel egg. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 21, 2014 Share Posted April 21, 2014 Spaghetti with broccoli rabe and bottarga 1 Link to comment Share on other sites More sharing options...
dcandohio Posted April 21, 2014 Share Posted April 21, 2014 Flat iron steak marinated in red wine, wine vinegar, garlic, black pepper, olive oil, rosemary. Cooked on screaming hot cast iron grill pan. Roasted sweet potato "fries." Slaw of cabbage, carrot, sweet pepper with lemon juice, olive oil, dill. Cantaloupe Link to comment Share on other sites More sharing options...
Tweaked Posted April 21, 2014 Share Posted April 21, 2014 Sunday I made a mishmash of Mediterranean rim food. Shrimp Spicy Tomato Sauce with Saffron (Claudia Roden recipe from Arabesque) Roasted Eggplant Pilaf (also from Arabesque, not finding an online recipe) Asparagus Revuelto Za'atar Roasted Potatoes All came out really tasty, with perhaps the shrimp dish my favorite. But all are keepers. We ate it all before thinking about taking any food porn! Link to comment Share on other sites More sharing options...
MsDiPesto Posted April 21, 2014 Share Posted April 21, 2014 Sunday evening dinner was a boneless Leg 'o Lamb (Legolam, wasn't he a character in the Hobbit?)1 Said lamb was done in the Julia Child style larded with garlic cloves and covered with a paste of dijon, soy sauce, olive oil and rosemary. It was accompanied by white rice and roasted asparagus. A friend brought a bottle of a temparnillo/cabernet blend. And immediately after dinner, Game of Thrones. 1Well, he was in the parody "Bored of the Rings" 1 Link to comment Share on other sites More sharing options...
Pat Posted April 21, 2014 Share Posted April 21, 2014 Roasted Eggplant Pilaf (also from Arabesque, not finding an online recipe) The eggplant pilaf I made yesterday was from Tess Mallos' The Complete Middle East Cookbook. The eggplant was pan-fried and it also had onion, tomato, parsley, and mint. Was the Roden recipe significantly different, other than roasting the eggplant? Or was the entire dish done in the oven? This was all stovetop. Curious. Thanks. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 22, 2014 Share Posted April 22, 2014 Crudités plate -- French breakfast radishes, asparagus, hard-cooked farm egg w/ anchovy, herb mayonnaise Poached wild sea bass, lemon butter sauce, side salad Link to comment Share on other sites More sharing options...
porcupine Posted April 22, 2014 Share Posted April 22, 2014 shirred duck egg on baguette and a cumin-scented carrot salad Link to comment Share on other sites More sharing options...
dcandohio Posted April 22, 2014 Share Posted April 22, 2014 Skirt steak sandwich with cucumbers, horseradish and mayo, made with left overs from Sunday. Cantaloupe Link to comment Share on other sites More sharing options...
Pat Posted April 22, 2014 Share Posted April 22, 2014 Multigrain toast with butter Leftover pan-crisped deviled eggs on lettuces Leftover baked chicken thighs Leftover eggplant pilaf Link to comment Share on other sites More sharing options...
Tweaked Posted April 22, 2014 Share Posted April 22, 2014 The eggplant pilaf I made yesterday was from Tess Mallos' The Complete Middle East Cookbook. The eggplant was pan-fried and it also had onion, tomato, parsley, and mint. Was the Roden recipe significantly different, other than roasting the eggplant? Or was the entire dish done in the oven? This was all stovetop. Curious. Thanks. Cooked on the stove top. Eggplant was cubed and roasted until soft. Ingredients for the pilaf (as far as I can remember) were onion, tomato, pine nuts, currants, cinnamon, allspice. Cook the pilaf, mix in the eggplant at the very end, finish with parsley and cilantro. I believe it was from the Turkish section of the cookbook. Link to comment Share on other sites More sharing options...
Pat Posted April 22, 2014 Share Posted April 22, 2014 Cooked on the stove top. Eggplant was cubed and roasted until soft. Ingredients for the pilaf (as far as I can remember) were onion, tomato, pine nuts, currants, cinnamon, allspice. Cook the pilaf, mix in the eggplant at the very end, finish with parsley and cilantro. I believe it was from the Turkish section of the cookbook. Thanks! Link to comment Share on other sites More sharing options...
zoramargolis Posted April 23, 2014 Share Posted April 23, 2014 eco-friendly pork blade steaks, trimmed and cubed and made into carnitas, using Pati Jinich's recipe, which was a bit on the sweet side. Also I browned the meat under the broiler before serving, a step she doesn't call for. Carnitas are supposed to be "twice-cooked" IMO. refried pinto beans rajas de poblanos guacamole pico de gallo corn tortillas Pacifico Link to comment Share on other sites More sharing options...
TrelayneNYC Posted April 23, 2014 Share Posted April 23, 2014 Pan-seared asparagus salad, with baby mesclun and fried farm egg Adapted from: http://goo.gl/Nq9lvS I probably added the mesclun a touch too early since it's a little bit wilted. Tasted great though. I omitted the garlic/anchovy paste in the recipe, instead opting for shallots in the vinaigrette and shallots in the pan along with the asparagus spears. Fettucine with morel mushrooms, crimini mushrooms and radish greens Littleneck clams with heirloom potatoes and ramps Clams: steamed with white wine and water; meat removed and shells discarded; clam juices and broth reserved Potatoes: peeled, cut into chunks, then seasoned with sea salt, black pepper and olive oil; roasted at 350 F for 30 minutes. Ramps: fried in unsalted butter, to which were added the clams and potatoes. sea salt and black pepper to taste, and some reserved clam broth. snipped chives for garnish. Link to comment Share on other sites More sharing options...
lperry Posted April 23, 2014 Share Posted April 23, 2014 Salad of romaine, Pink Lady apple, and manchego in a tarragon vinaigrette. Link to comment Share on other sites More sharing options...
Pat Posted April 23, 2014 Share Posted April 23, 2014 Soft tacos made from leftover leg of lamb: Guacamole Flour tortillas Chopped scallions, cilantro, and chives Black beans Sour cream Leftover eggplant pilaf Link to comment Share on other sites More sharing options...
zoramargolis Posted April 24, 2014 Share Posted April 24, 2014 Mediterranean seafood soup, tomato base made with shrimp shell stock, white wine, fennel, onion, garlic and aromatics, mussels, monkfish, manila clams, bay scallops Fresh Baguette baguette with homemade cultured butter 2012 Royal dry chenin blanc Link to comment Share on other sites More sharing options...
porcupine Posted April 24, 2014 Share Posted April 24, 2014 "green" tuna salad with romaine on toasted baguette (tuna, celery, picholine olives, capers, tarragon, mayo made with a little arbequina olive oil) Gordy's sweet pickle chips roasted asparagus with Aleppo pepper and shaved Queso de Mano Link to comment Share on other sites More sharing options...
Pat Posted April 24, 2014 Share Posted April 24, 2014 Multigrain toast with butter Fettuccine with cream sauce, bacon, and peas The cream sauce was the last of a container of heavy cream, a big spoonful of sour cream, a tempered egg, and Parmesan. I got home later than I planned and needed to throw something together. It was good. Link to comment Share on other sites More sharing options...
dcandohio Posted April 24, 2014 Share Posted April 24, 2014 Red swiss chard and cannellini beans stewed with fresh chopped tomatoes, garlic, red wine, herbs and olive oil; served on penne and topped with shaved grana padana. This came together quickly as a tasty and filling vegetarian dinner. Oh, and brownies... Link to comment Share on other sites More sharing options...
lperry Posted April 24, 2014 Share Posted April 24, 2014 Breakfast for dinner as an attempt to counteract someone's bad day. Arepas with scrambled eggs, shaved manchego cheese, and a smear of either homemade tomato jam or chipotle salsa negra. Link to comment Share on other sites More sharing options...
Tweaked Posted April 24, 2014 Share Posted April 24, 2014 Spaghetti with Garlic Breadcrumbs and Anchovies - Came out ok, when everything was mixed together the breadcrumbs become sort of clumpy. Flavor was good, execution not so much. Asparagus with roasted artichokes and mushrooms dressed with pesto - A Tweaked original which I must say was very tasty. Domaine les Aphillanthes Côes du Rhí´ne Rosé 2013 - Solidly decent for a mid-week bottle. Link to comment Share on other sites More sharing options...
porcupine Posted April 25, 2014 Share Posted April 25, 2014 chopped romaine lettuce topped with warm lentil salad topped with shaved queso de mano topped with an over-easy egg warm lentil salad = lentils du puy, fennel, celery, carrot, bacon, tarragon, late harvest zinfandel vinegar, really good olive oil, enough salt and lots of pepper Link to comment Share on other sites More sharing options...
dcandohio Posted April 25, 2014 Share Posted April 25, 2014 Celebrating the end of the semester: Brined and smoked whole turkey breast Stuffing (from a stash in the freezer) Giant salad of everything in the refrigerator: red swiss chard, spinach, arugula, radish, bell pepper, cucumber, celery, avocado Strawberry shortcakes While the turkey breast smoked (225 for about 4 hours) I painted some mis-matched patio furniture a lovely antique white and enjoyed hoppy IPA. Awesome day. Link to comment Share on other sites More sharing options...
zoramargolis Posted April 25, 2014 Share Posted April 25, 2014 grilled golden cauliflower salad with fava beans, roasted red pepper, feta, on mixed greens (baby lettuce leaves, mache, young kale) with capers and dill vinaigrette biscuits made with homemade cultured buttermilk, served with homemade cultured butter and New Zealand rata flower honey 2013 Alexander Valley Vyds. rosé of sangiovese Link to comment Share on other sites More sharing options...
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