johnb Posted August 23, 2014 Share Posted August 23, 2014 Bone-in pork sirloin braised in milk (Marcella Hazan recipe) Long and slow cooked green beans (pole beans) Garlic mashed red skin potatoes '83 Côe-Rotie Côes Brune & Blonde Domaine J. Vidal-Fleury 1 Link to comment Share on other sites More sharing options...
Pat Posted August 23, 2014 Share Posted August 23, 2014 Thursday night; Cauliflower and blue cheese soup with thyme and sriracha sauce Baby arugula and radicchio, cucumber, radishes, mushrooms, and tomato; miso-ginger vinaigrette Rotini with hot Italian turkey sausage ragu, Parmigiano-Reggiano, and three cheddar blend Last night: Baby arugula and radicchio, cucumber, radishes, mushrooms, and tomato; miso-ginger vinaigrette Pork bratwurst, baked beans, and quinoa Steamed broccoli Link to comment Share on other sites More sharing options...
lperry Posted August 23, 2014 Share Posted August 23, 2014 Sweet corn and squash blossom risotto Eggplant pancakes with parsley and parmesan, adapted from Marcella Hazan's recipe Rosé from Provence 1 Link to comment Share on other sites More sharing options...
bettyjoan Posted August 23, 2014 Share Posted August 23, 2014 Well, hello, kitchen! How nice to see you! Beef tenderloin with cherry/balsamic/black pepper/shallot reduction Green pea risotto Macedonian red wine (very fruity - went nicely with the cherry sauce) Link to comment Share on other sites More sharing options...
Pat Posted August 23, 2014 Share Posted August 23, 2014 Baby arugula, baby spinach, watercress, butter lettuce, cucumber, radishes, tomato, hard-boiled eggs, and sunflower seeds; miso-ginger vinaigrette Quinoa, broccoli, and gigande bean salad Rotini with hot Italian turkey sausage ragu, (shredded from frozen) fresh mozzarella, Parmigiano-Reggiano, and three cheddar blend Link to comment Share on other sites More sharing options...
zoramargolis Posted August 24, 2014 Share Posted August 24, 2014 quiche mexicaine: corn, roasted poblano chiles, jack cheese, scallion, cilantro, cumin (+egg, creme fraiche, buttermilk custard) 2013 Muga rosé Link to comment Share on other sites More sharing options...
Pat Posted August 24, 2014 Share Posted August 24, 2014 Baguette with peppered* extra virgin olive oil Grilled chipotle-gouda turkey burgers Grilled chicken drumsticks Grilled tofu over sauteed greens (watercress and spinach) with Asian marinade/dressing and peanuts Corn on the cob *coarsely ground black pepper + habanero pepper flakes Link to comment Share on other sites More sharing options...
ktmoomau Posted August 25, 2014 Share Posted August 25, 2014 We had a bbq by the pool yesterday over in Southern Maryland at my Mom's "friend's" house. We made bbq chicken, burgers and hot dogs. We had grilled squash and cantaloupe and tomatoes. It was a lovely meal. I had a couple parties to go to all weekend so I made fresh peach salsa I took here and to a friend's house, also made some guac. Link to comment Share on other sites More sharing options...
Tweaked Posted August 25, 2014 Share Posted August 25, 2014 Ratatouille, couscous, bread crumbs with a sprinkle of pecorino Green beans finished with garlic, basil, mint, and a twist of lemon Roasted new potatoes with za'atar Gerhard Markowitsch Rose 2013 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted August 25, 2014 Share Posted August 25, 2014 eco-friendly suckling pig shoulder, herb-brined and applewood smoked, pulled and served with zq sauce on toasted sesame seed buns napa cabbage slaw bbq kidney beans, pressure cooked with aromatics and onion sauteed in bacon fat DB vienna lager hell or high watermelon Link to comment Share on other sites More sharing options...
Pat Posted August 25, 2014 Share Posted August 25, 2014 Crostini Grill-roasted poblanos stuffed with white and red quinoa, grilled tofu, sautéed mushrooms, sautéed baby spinach, and cheddar Leftover grilled turkey burgers with extra sautéed spinach and sautéed mushrooms Leftover grilled chicken drumsticks Link to comment Share on other sites More sharing options...
zoramargolis Posted August 26, 2014 Share Posted August 26, 2014 eco-friendly spicy Italian sausage and peppers+ (ripe frying peppers, a N.M. Hatch chile*, tomato, onion, garlic, and a smoked eggplant), grated parmesan/romano, chopped basil/Italian parsley whole grain garlic toast cantaloupe 2010 Castaí±o Hecula *on sale at my neighborhood Safeway for 99 cents a pound Link to comment Share on other sites More sharing options...
bettyjoan Posted August 26, 2014 Share Posted August 26, 2014 Baked chicken breast (marinated in garlic, ginger, soy sauce, and honey) Sesame lo mein noodles Link to comment Share on other sites More sharing options...
Pat Posted August 27, 2014 Share Posted August 27, 2014 Salad of baby arugula, baby spinach, frisee, mache, radishes, tomato, cucumber and avocado; miso-ginger vinaigrette Pork and veal meatballs with tomato sauce Polenta with sauteed shiitake and button mushrooms Link to comment Share on other sites More sharing options...
lperry Posted August 27, 2014 Share Posted August 27, 2014 Tomato paella. Link to comment Share on other sites More sharing options...
lperry Posted August 28, 2014 Share Posted August 28, 2014 Thai green curry with eggplant, tofu, and holy basil Jasmine rice Link to comment Share on other sites More sharing options...
Pat Posted August 28, 2014 Share Posted August 28, 2014 Cauliflower blue cheese soup with sriracha sauce Crab cakes with sheep's milk yogurt tartar sauce Blistered shisito peppers (also with the yogurt sauce for dipping) Braised string beans with bacon and cherry tomatoes I'm not sure what variety of beens the string beans were. The vendor at the market had three types: the more conventional ones; ones that looked like romano beans on steroids; and these, flecked with maroon like scarlet runner beans and between the other two types in size. She said that all of them were string beans and should be eaten in the pod. I cooked these using a variation of Russ Parsons' recipe for braised romano beans with cherry tomatoes, and they turned out excellent. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 29, 2014 Share Posted August 29, 2014 fattoush-ish salad made with seeded Afghan flatbread, a heap of lettuce and veg, chick peas, and a side of sardines seedless watermelon from Next Step Link to comment Share on other sites More sharing options...
lperry Posted August 29, 2014 Share Posted August 29, 2014 I'm not sure what variety of beens the string beans were. The vendor at the market had three types: the more conventional ones; ones that looked like romano beans on steroids; and these, flecked with maroon like scarlet runner beans and between the other two types in size. She said that all of them were string beans and should be eaten in the pod. I cooked these using a variation of Russ Parsons' recipe for braised romano beans with cherry tomatoes, and they turned out excellent. Interesting. I wonder if they were young cranberry beans? We had very little time tonight, so I made a quick chickpea, goat's milk feta, and Sungold tomato salad in a tarragon vinaigrette. Link to comment Share on other sites More sharing options...
Pat Posted August 29, 2014 Share Posted August 29, 2014 Interesting. I wonder if they were young cranberry beans? Could be. Thanks. When I googled lots of images for cranberry beans, most of the pods were white, but I did find one that had the dark green background color like what I had bought. Last night was Bruschetta with tomato and basil Baby arugula, baby spinach, frisee, butter lettuce, and mache with bacon, radishes, tomato, cucumber and avocado; miso-ginger vinaigrette Roasted half chicken Rice pilaf Link to comment Share on other sites More sharing options...
ktmoomau Posted August 29, 2014 Share Posted August 29, 2014 Dinners this week have mostly been take out because I am swamped at work. But last night I made two organic rib eyes with sauteed shallot, green beans and assorted peppers. Boudin sourdough. Matt made us some cocktails, not sure what he started with, but it was a little off on balance so we threw in some passion fruit juice and yum. Link to comment Share on other sites More sharing options...
Pat Posted August 30, 2014 Share Posted August 30, 2014 Frisee and butter lettuce salad with tomatoes, bacon, cucumber, and radishes; topped with reheated grilled tofu and peanuts; shiitake-sesame vinaigrette Pot roast with red potatoes, carrots, onions, string beans, and tomatoes I added the last of the leftover braised string (possibly cranberry ) beans and cherry tomatoes right at the end of the cooking time. That went really well with the rest of this. I used a boneless beef blade roast, with dark beer (stout) and boxed beef stock for liquid, and it cooked up amazingly tender. We could basically just pull it apart with our forks. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 30, 2014 Share Posted August 30, 2014 tacos al carbon, made with charcoal-grilled tri-tip corn tortillas pico de gallo calabacita con rajas y maiz* frijoles borrachos DB Vienna lager *a mother of invention saga: I started by roasting chiles for the rajas, 4 green and 1 ripe red poblano, and 4 Hatch chiles, which were peeled and cut into thin strips, long sauteed with a pile of sliced white onion, garlic, and finished with some lime juice and heavy cream. They were so spicy, that I could not imagine us eating them untamed somehow. I had an unusual bulbous green squash, called an avocado squash, that I had bought at last Sunday's Dupont market from Next Step produce. It was the size of a mini-melon, had a nice buttery texture and almost no flavor. I sliced it thin and sauteed it with some garlic, and stirred in a couple of spoonfuls of the rajas, so that it was about 3/4 squash and 1/4 rajas. I had found an abandoned ear of corn in the fridge and grilled it with the tri-tip, cut the kernels off and mixed them in with the other veg. The resulting melange was delicious, but still caused the occasional bout of coughing when a particularly Scoville-laden morsel of chile was encountered. 1 Link to comment Share on other sites More sharing options...
Pat Posted August 31, 2014 Share Posted August 31, 2014 Salad of mache, butter lettuce, and mint with scallions, tomatoes, and avocado; white balsamic vinaigrette Grilled butterflied leg of lamb Grilled portobello mushrooms Corn on the cob, buttered I marinated the lamb in olive oil, red wine vinegar, garlic, lemon, and mint with some scallions. The mushrooms got a soak in the dregs of a shiitake-sesame bottled dressing combined with the dregs of a bottle of Worcestershire. Both the lamb and the salad were riffs off a Tyler Florence recipe combination I found online. I already had the mache and wanted to use mint in the lamb marinade (his called for fresh oregano in the marinade instead of mint), so I picked up spearmint on my trip to the market and got going. Link to comment Share on other sites More sharing options...
johnb Posted August 31, 2014 Share Posted August 31, 2014 Dinner party Friday eve: Eggplant, fried ripe tomato and portobello mushroom casserole (left over from previous day -- served as app) Turkey under a brick* Turkey broth gravy made with bones and trimmings Okra, rough sliced and sauteed naked in butter Tomato salad with blue cheese Corn on the cob Mashed sweet potatoes Blueberry crumble Two rounds of Bloody Caesars (Canada's national cocktail, made with Clamato juice); Castelvetrano olives from Costco Ch. Ducru-Beaucaillau '89 Chestnut Farms Straight Bourbon *turkey half, partially deboned, marinated overnight in olive oil, lemon juice, granulated garlic, smoked paprika, and other stuff I've forgotten, then iron skillet sauteed in olive oil and clarified butter until brown/black on both sides, weighted with another skillet and a brick, and convection roasted for about an hour. Crisp and juicy. Now I have to figure out what to do with the other half of the turkey. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 31, 2014 Share Posted August 31, 2014 Now I have to figure out what to do with the other half of the turkey. Wow, let me count the ways (other than the obvious sliced turkey sandwiches): turkey tacos or enchiladas; re-heated in bbq sauce and served on buns, with cole slaw; in a bean and vegetable soup based on stock from the bones; in a chopped salad; hash; in an Asian-style rice noodle soup. Sounds like a delicious meal, by the way. Link to comment Share on other sites More sharing options...
johnb Posted August 31, 2014 Share Posted August 31, 2014 Wow, let me count the ways (other than the obvious sliced turkey sandwiches): turkey tacos or enchiladas; re-heated in bbq sauce and served on buns, with cole slaw; in a bean and vegetable soup based on stock from the bones; in a chopped salad; hash; in an Asian-style rice noodle soup. Sounds like a delicious meal, by the way. Zora -- Thanks for the compliment and the ideas, but as usual I wasn't being clear. The other half of said turkey is still in the fridge, raw, so what I'm actually pondering is how to cook it. Compounding my dilemma is that I will be a bachelor for the next 10 days or so. I have some tasty left-over stock from a batch of green beans, so that might figure into the solution, as it were. Between that and the surfeit of tomatoes in the house there could be some sort of turkey/tomato stew in my near-term future. Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 1, 2014 Share Posted September 1, 2014 Inspired by a couple of posts earlier this summer about Vongerichten's roasted corn with Manchego, I made it this evening using local corn and jalapenos. Wow, is that some delicious corn. It evoked the calabacitas (zucchini with corn and chile) that my Mexican grandmother used to make, minus the zucchini and with Manchego/jalapeno instead of colby/green chile. So good, especially with a Tanqueray Gimlet and some German sausages from WF. Link to comment Share on other sites More sharing options...
Pat Posted September 1, 2014 Share Posted September 1, 2014 Toasted hollowed baguette filled with with cheddar, refried beans, and fresh tomato salsa Leftover pork-veal meatballs with polenta Braised Swiss chard with bacon, onion, garlic, and bread crumbs Link to comment Share on other sites More sharing options...
dcandohio Posted September 1, 2014 Share Posted September 1, 2014 Little neighbor party: Artichoke/parmesean spread Proscuitto and melon Jar salsa and chips Smoked then grilled wings Celery and homemade blue cheese dip Chicken sausage Oven Fries Sliced homegrown tomatoes with garden basil, salt, olive oil Link to comment Share on other sites More sharing options...
zoramargolis Posted September 1, 2014 Share Posted September 1, 2014 Zora -- Thanks for the compliment and the ideas, but as usual I wasn't being clear. The other half of said turkey is still in the fridge, raw, so what I'm actually pondering is how to cook it. Compounding my dilemma is that I will be a bachelor for the next 10 days or so. I have some tasty left-over stock from a batch of green beans, so that might figure into the solution, as it were. Between that and the surfeit of tomatoes in the house there could be some sort of turkey/tomato stew in my near-term future. Interesting choice, to cook half the turkey. I usually cook it all at once, even if I only need half, figuring the time spent cooking is essentially the same and then I can indulge my true lazy slugness and serve leftovers for a meal or three. However, you might take the opportunity of your (gluten-free, as I recall) wife not being around, to enjoy some forms of grain that you aren't ordinarily able to serve. ie. brine and then roast the turkey and slice it for sandwiches on real bread. Make stock with the bones and use that to make mushroom barley soup and the leftover meat in turkey tetrazzini. Squirrel away the extra soup and noodle casserole in the freezer for those times when you two aren't sharing the same meal. Link to comment Share on other sites More sharing options...
johnb Posted September 1, 2014 Share Posted September 1, 2014 Interesting choice, to cook half the turkey. I usually cook it all at once, even if I only need half, figuring the time spent cooking is essentially the same and then I can indulge my true lazy slugness and serve leftovers for a meal or three. However, you might take the opportunity of your (gluten-free, as I recall) wife not being around, to enjoy some forms of grain that you aren't ordinarily able to serve. ie. brine and then roast the turkey and slice it for sandwiches on real bread. Make stock with the bones and use that to make mushroom barley soup and the leftover meat in turkey tetrazzini. Squirrel away the extra soup and noodle casserole in the freezer for those times when you two aren't sharing the same meal. Good points. Cooking only half the turkey devolved from the cooking method. I've made chicken-under-a-brick many times; my method is, after spatchcocking, to saute the whole thing both sides in an iron skillet, then weight it down with a second iron skillet and put the whole assembly in the oven. I did the same thing with the turkey, but only half could ever fit into a 12" skillet. I could have done two complete skillets full, but that wouldn't have fit into the oven as a practical matter, and there was no reason to cook so much. And anyway this whole thing was something of an experiment, with guests as guinea pigs. But it worked out fine. For my "dinner" tonight, the first night of my temporary bachelorhood, I just now had a lovely turkey salad sandwich topped with, what else, a very thick slice of tomato, which will shortly be followed by another tomato slice topped with anchovies and balsamic. The dogs will be having some de-boned turkey bits from broth-making added to their kibble. For the remainder of the turkey, for part I'm still leaning to some type of turkey/tomato stew (cacciatore?), and for another part perhaps either some Chinese stir fry or something Indian. Your turkey tetrazinni idea also sounds good; I wonder if I could work in some tomatoes. Did I mention I have lots of tomatoes? Link to comment Share on other sites More sharing options...
lperry Posted September 2, 2014 Share Posted September 2, 2014 Penne (Trader Joe's) with yellow crookneck squash (garden), leeks (garden), mint (garden), goat's milk feta (that guy at the farmers' market), and white wine (Last Bottle). 70-ish percent local. Link to comment Share on other sites More sharing options...
dcandohio Posted September 2, 2014 Share Posted September 2, 2014 Tiny farmer's market eggplants stewed with tomatoes (also farmer's market), onions, garlic, red pepper, capers, kalamata olives, jalapeno, rosemary, basil, topped with shaved parmesan reggiano. Indiana cantaloupe. Link to comment Share on other sites More sharing options...
Pat Posted September 2, 2014 Share Posted September 2, 2014 Blistered shisito peppers and yogurt tartar sauce for dipping Leftover grilled lamb Leftover grilled portobello mushrooms Leftover rice pilaf Link to comment Share on other sites More sharing options...
bettyjoan Posted September 2, 2014 Share Posted September 2, 2014 Over the past few evenings, made arancini from leftover risotto, and then green curry chicken fritters with some of the dribs and drabs of various Asian spices and sauces in the pantry. Both yum. Link to comment Share on other sites More sharing options...
Fishinnards Posted September 2, 2014 Share Posted September 2, 2014 Grilled chicken ไà¸à¹ˆà¸¢à¹ˆà¸²à¸‡ Sticky rice ข้าวเหนียว Green papaya salad ส้มตำ 4 Link to comment Share on other sites More sharing options...
zoramargolis Posted September 3, 2014 Share Posted September 3, 2014 wild salmon burgers* flavored with lemon grass, ginger, scallion, and cilantro on sesame buns with wasabi-ginger mayo, lettuce and Cherokee purple tomato *cooked in a steel pan on the stovetop because of the rainstorm at dinner time potato chips vanilla ice cream with dulce de leche 2013 Muga rosé Link to comment Share on other sites More sharing options...
lperry Posted September 3, 2014 Share Posted September 3, 2014 Eggplant and tofu Thai green curry Jasmine rice First we tried a rosé from Provence, then a Torrontes from Argentina. Both got overwhelmed. Link to comment Share on other sites More sharing options...
Pat Posted September 3, 2014 Share Posted September 3, 2014 Sliced red and yellow heirloom tomatoes* Leftover pot roast Mashed sweet potatoes with butter and a drizzling of maple syrup Leftover braised Swiss chard and bacon *with blue cheese buttermilk dressing for me and feta and white balsamic vinaigrette for my husband Link to comment Share on other sites More sharing options...
ktmoomau Posted September 3, 2014 Share Posted September 3, 2014 Last night was duck with port wine Stachowski sausage on soft polenta with sauteed peppers, onions and spinach. I have to say there were a couple large bits of grissle in my sausage, which were really unpleasant. I hope I don't encounter any in my keilbasa I got at the same time. I have never gotten his sausages before and was really excited. The flavors were good, but that really wasn't great. The night before was frozen Italian Store capellini boiled and then added to a saute of leeks, carrots and peas with bacon with a some butter and Parmesan. Link to comment Share on other sites More sharing options...
Pat Posted September 4, 2014 Share Posted September 4, 2014 Homemade salsa with Tostitos scoops Leftover veal-pork meatballs with polenta Steamed string beans I don't like Tostitos scoops much (the concept or the actual chip), so I don't know why I bought them. I think they were the most appealing of the ones I saw on my last trip to Costco. It turns out that they are good for use with a very liquid-y salsa. When I've tried them before, I've found them really awkward to eat. Now I know that they're a good device for consuming certain foods. Oddly, they also seem less salty to me than regular Tostitos, which I had stopped buying because I found them too salty tasting. I doubt there is an actual difference in the amount of sodium (and, indeed, the regular ones taste salty to me out of proportion to the amount of sodium listed per serving), so this is probably a wholly subjective thing. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 4, 2014 Share Posted September 4, 2014 last night: apple-wood smoked, charcoal roasted Empire chicken thighs with zq sauce succotash made with fresh limas, Toigo corn and eco-friendly bacon tomato and cucumber salad with fresh dill Next Step seedless watermelon 2013 Muga rosé Link to comment Share on other sites More sharing options...
Pat Posted September 5, 2014 Share Posted September 5, 2014 Minestrone soup with quinoa Pan-seared rainbow trout Leftover mashed sweet potatoes with butter and maple syrup Link to comment Share on other sites More sharing options...
zoramargolis Posted September 5, 2014 Share Posted September 5, 2014 dinner with the next-door neighbors: nibbles: smoked eggplant hummus/baba ghanoush hybrid with pita chips; sungold tomatoes; spiced olives 2013 Muga rosé lamb, tomato, and eggplant tagine (adapted from Paula Wolfert's recipe) maftoul (Palestinian cous-cous) green beans, roasted red pepper, garlic, and lemon 2011 La Montesa rioja peach and blueberry crisp sweetened vanilla creme fraiche Link to comment Share on other sites More sharing options...
Pat Posted September 5, 2014 Share Posted September 5, 2014 Leftover minestrone with quinoa Frisee and baby arugula with red and yellow heirloom tomatoes, and peaches; white balsamic vinaigrette Leftover grilled lamb in whole wheat pita with Cava serrano hummus and sour cream Link to comment Share on other sites More sharing options...
lperry Posted September 6, 2014 Share Posted September 6, 2014 Tomato paella with black and red cherry tomatoes from the garden Recuerdo Torrontes 2011 Link to comment Share on other sites More sharing options...
ktmoomau Posted September 6, 2014 Share Posted September 6, 2014 Last night was chicken fajitas/tacos (fajitas eaten on corn tacos). Tonight I think I will seize the moment for something with the carolina gold rice I got. It was a good use of a lot of peppers that I have. I still have a ton. Link to comment Share on other sites More sharing options...
Pat Posted September 8, 2014 Share Posted September 8, 2014 Mache, baby arugula, and baby spinach, red and green heirloom tomatoes, bacon, and cucumber; shiitake-sesame vinaigrette Homemade Jello with strawberries, blueberries, blackberries, and raspberries, plus pomegranate juice Leftover grilled hot Italian turkey sausages and Santa Fe chicken sausages (Whole Foods) Heinz baked beans Link to comment Share on other sites More sharing options...
zoramargolis Posted September 9, 2014 Share Posted September 9, 2014 kidney beans pressure cooked with onion and aromatics, then stewed with andouille sausage, tomatoes, roasted red pepper, fennel, garlic, yellow zucchini, and corn Carolina Gold rice peach Fat tire Link to comment Share on other sites More sharing options...
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