porcupine Posted November 29, 2014 Share Posted November 29, 2014 yesterday, post T-day smorgasbord of leftovers, a potluck with friends contributing: turkey and chicken gravy cranberry chutney 4 kinds of stuffing 2 kinds of sweet potatoes carrots Brussels sprouts with chestnuts mashed potatoes probably a few other things I've forgotten pumpkin pie pumpkin pie with bourbon cherry pie Dutch apple pie apple pie pumpkin cheesecake but my favorite was biscuits I made with buttermilk from homemade cultured butter. We ate them as an appetizer right out of the oven with the homemade butter, just standing around in the kitchen. 5 Link to comment Share on other sites More sharing options...
Pat Posted November 29, 2014 Share Posted November 29, 2014 We too had Thanksgiving leftovers. The salad actually held up pretty well. I'd been careful not to overdress it. Crostini topped with Jasper Hill Oma cheese and leftover cranberry-grapefruit relish Leftover salad of red butter lettuce, roasted yellow beets, cucumbers, radishes, avocados, toasted hazelnuts, truffled goat cheese, and apple cider vinaigrette Leftover turkey Leftover creamed pearl onions Leftover rice pilaf Leftover green beans with toasted slivered almonds 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted November 30, 2014 Share Posted November 30, 2014 pan roasted d'Artagnan moulard magret with sour cherries in a pan reduction sauce based on homemade veal stock mashed potatoes mixed with braised kale made with smoky lardons 2012 Acrobat pinot noir Link to comment Share on other sites More sharing options...
porcupine Posted December 1, 2014 Share Posted December 1, 2014 I was going to make a molé sauce for the leftover Thanksgiving chicken (there's a lot) and maybe make some tortillas, then I realized that not only did I have a lot of leftover mushrooms and some leftover sauce from the chicken, there was still some homemade buttermilk, so I whipped up some biscuits and while they were baking turned the sauce into a thin gravy and reheated the chicken and mushrooms in it. Then the whole thing got poured over hot biscuits and that was dinner. Dessert was more biscuits, topped with homemade butter and Maryland B-grade maple syrup. 2 Link to comment Share on other sites More sharing options...
lperry Posted December 1, 2014 Share Posted December 1, 2014 A couple of nights of - an unexpected trip came up and we need to use the produce in the fridge - dinners. Night before last, Savoy cabbage braised with spiced apple cider, a little butter,and Fuji apple Roasted fingerling potatoes with parsley and Romano Last night: "pho" with mushrooms, tofu, and rice noodles Link to comment Share on other sites More sharing options...
Pat Posted December 1, 2014 Share Posted December 1, 2014 Butternut squash - carrot - ginger soup Turkey and roasted vegetable turnovers Link to comment Share on other sites More sharing options...
zoramargolis Posted December 1, 2014 Share Posted December 1, 2014 a tostada/nachos hybrid: a warm tortilla and tortilla chips on top of which were layered homemade black beans, monterey jack, rajas de poblanos, marinated, grilled chicken thighs with salsa verde, lightly dressed lettuce, pico de gallo 2003 Altos de Luzon found in the back of the corner cupboard. The cork crumbled and had to be extracted with an ah-so, but the wine was only slightly bricked, had a fair amount of tannin, and was still huge and full of fruit. Link to comment Share on other sites More sharing options...
porcupine Posted December 2, 2014 Share Posted December 2, 2014 saag paneer except with leftover chicken instead of paneer, so I guess that makes it saag murgh kashmiri baingan - eggplant and apples with fennel seed. Sounds like a really odd combination but boy was it tasty. I used long, narrow, light purple eggplants found at the FM and a gold rush apple. aged basmati rice Link to comment Share on other sites More sharing options...
porcupine Posted December 3, 2014 Share Posted December 3, 2014 leftover saag murgh leftover kashmiri baingan makkai parangikai kari (corn and white pumpkin in coconut milk, with cardamom, mustard seed, ginger, etc.; I used white sweet potatoes for the pumpkin) freshly cooked aged basmati rice last night's leftover rice became coconut rice pudding Link to comment Share on other sites More sharing options...
Pat Posted December 3, 2014 Share Posted December 3, 2014 Leftover turkey and vegetable turnovers Turkey soup with bulgur, kale, leeks, mushrooms, and fresh herbs Link to comment Share on other sites More sharing options...
Pat Posted December 4, 2014 Share Posted December 4, 2014 Red leaf lettuce, mushrooms, fennel, and celery; sesame-soy-ginger vinaigrette Seared black pepper-crusted tuna Brown rice and rye berries Link to comment Share on other sites More sharing options...
zoramargolis Posted December 4, 2014 Share Posted December 4, 2014 braised stuffed cabbage: savoy cabbage stuffed with ground bison (new vendor at Dupont Market, can't recall name), basmati rice, and spices, baked in a sweet-sour-spicy tomato sauce made with yellow carrot, parsnip, celery, quince, golden raisins, dried figs and aromatics forelle pears poached in spiced red wine syrup served with creme fraiche 2005 Ch. Gros Caillou St. Emilion Link to comment Share on other sites More sharing options...
lperry Posted December 4, 2014 Share Posted December 4, 2014 Left to my own devices this week, so last night was polenta topped with (freezer stash) caponata, penne caponata for lunch today. Tonight: a giant arepa filled with scrambled eggs, manchego, and a hefty dose of chipotle hot sauce. For some reason, breakfast food makes the winter feel less winter-y. 1 Link to comment Share on other sites More sharing options...
Pat Posted December 4, 2014 Share Posted December 4, 2014 Salad of red leaf lettuce, chopped fennel, chopped celery, and dill; sesame - soy - ginger vinaigrette Seared Ahi tuna pepper steaks with sesame, soy, and sherry sauce and chives Brown rice and rye berries Link to comment Share on other sites More sharing options...
Pat Posted December 6, 2014 Share Posted December 6, 2014 Tuna salad with cole slaw, scallions, and avocado over gem lettuce Pan-fried sirloin steak Macaroni and cheese The tuna salad was leftover from the ahi steaks. The steaks didn't seem that big, but they were really thick. The slaw, scallions, and avocado were left from the accompaniments to the fish tacos that I made with the leftovers Thursday night. Also Thursday, leftover turkey soup and the last pieces (wing, drumstick) of the Thanksgiving turkey. Link to comment Share on other sites More sharing options...
dcandohio Posted December 6, 2014 Share Posted December 6, 2014 Large pasta shells stuffed with ground beef, spinachm ricotta and lots of onion, garlic and herbs with a tomato sauce from summer tomatoes. Kale Salad Rockford 1999 GSM, the last of the stash the Ex and I bought when we started dating. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted December 8, 2014 Share Posted December 8, 2014 miso ramen with shrimp and squid, napa cabbage and mushrooms Link to comment Share on other sites More sharing options...
Pat Posted December 8, 2014 Share Posted December 8, 2014 Leftover sirloin steak (cut into strips) over garlicky braised rainbow chard and mushrooms Leftover macaroni and cheese Link to comment Share on other sites More sharing options...
porcupine Posted December 9, 2014 Share Posted December 9, 2014 a baked Japanese sweet potato and a small bowl of cream of fennel soup that I found in the freezer I need to lose 10 pounds in the next five weeks... ugh. Link to comment Share on other sites More sharing options...
lperry Posted December 9, 2014 Share Posted December 9, 2014 Night before last, broccoli and tofu in a Thai green curry, served over jasmine rice. Last night, roasted tomato (freezer) risotto. 1 Link to comment Share on other sites More sharing options...
Pat Posted December 9, 2014 Share Posted December 9, 2014 Chili and quesadillas Link to comment Share on other sites More sharing options...
hillvalley Posted December 9, 2014 Share Posted December 9, 2014 Sunday night: grilled pork chops which were marinated in lemon and rosemary, mashed turnips, roasted acorn squash Last night: Shabbas dinner on a Monday: roasted chicken, roasted potatoes, homemade Caesar salad with anchovies in the dressing and in the salad. Dessert both nights were dark chocolate covered marshmallows from TJs. Link to comment Share on other sites More sharing options...
porcupine Posted December 10, 2014 Share Posted December 10, 2014 carrot soup made with fennel broth, ginger, a smidge of onion, garlic, and balti masala, finished with a touch of cream; crushed roasted cashews and cilantro on top a piece of challah from BreadFurst that had been stashed in the freezer Link to comment Share on other sites More sharing options...
lperry Posted December 10, 2014 Share Posted December 10, 2014 Roasted tomato soup (canned this summer) Pan-fried roasted tomato risotto cakes A wonderful Bosc pear, I think from Mom's Link to comment Share on other sites More sharing options...
Pat Posted December 10, 2014 Share Posted December 10, 2014 Pork larb Shredded carrot salad Leftover chili A bit of mix-and-match there, but the chili recipe made a lot and was not terribly good. I can't bear to throw out edible food, so, we're going to be eating over seasoned chili for quite a while. I had a little bit of ground pork left from making the chili and decided to experiment with making larb. I scanned several online recipes and had all of the ingredients, so went ahead and gave it a shot. It came out pretty well. I even made the toasted rice. Woo-hoo. I have a ton of carrots, so I thought a Thai-inspired carrot salad would be nice alongside the larb. It was a successful experiment. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted December 10, 2014 Share Posted December 10, 2014 last night: braised beef cheeks (four days in cooked wine marinade) mashed potatoes haricots vets with garlic and lemon bosc pear 2010 Dufeu bourgueil Link to comment Share on other sites More sharing options...
Fishinnards Posted December 10, 2014 Share Posted December 10, 2014 Pork larb I also made Laap, but with chicken. I actually make laap about once a week. It's one of my "quick and easy" dishes. Last night Laap Gai ลาบไà¸à¹ˆ (minced chicken salad), panang fak tong à¹à¸žà¸™à¸‡à¸œà¸±à¸à¸—à¸à¸‡ (panang curry with pumpkin), Kai Jiew ไข่เจียว (Thai "omelet") with Siracha ศรีราชา sauce (Grand Mountain Brand, my new favorite), vegetables, Jasmine rice. Victory Golden Monkey. ] Link to comment Share on other sites More sharing options...
The Hersch Posted December 11, 2014 Share Posted December 11, 2014 Siracha ศรีราชา sauce (Grand Mountain Brand, my new favorite) Where do you get it? Link to comment Share on other sites More sharing options...
nelumbo Posted December 11, 2014 Share Posted December 11, 2014 Leftover bamboo shoots with ground pork, a la Dunlop. Started making rum cake for a potluck at work tomorrow, noticed small flecks in the batter. Hmmm....I was pretty sure I had eradicated the flour beetles from the flour bin..... wait, it was some kind of casing or insulation on the mixer motor (Sunbeam Mixmaster roughly circa 1990) that is now disintegrating and snowing down into the mixer bowl through the ventilation slots. Noooooooooo! I have been dreading the demise of this much beloved mixer for a long time, as I loathe the now-fashionable planetary mixers and the older rotating bowl mixers (my favorite) are hard to come by and seem to be of sketchy quality. Maybe I will end up switching to hand mixers only, my kitchen is tiny anyway. Or maybe I will get adventurous and crack the top off and see if I can just pry the disintegrating substance off without killing the mixer, since otherwise it works fine. Ended up tossing the entire cake batter (ugh, a whole box of butter was in that) and starting over, this time stuck using an immersion blender to sort-of-cream the butter. I don't think anyone will care how this one turns out once I put the rum sauce on it, at least.... Link to comment Share on other sites More sharing options...
Pat Posted December 11, 2014 Share Posted December 11, 2014 Tonight was Peruvian-inclined: Roasted chicken with aji amarillo/green sauce Causa Green salad (radishes, cucumber, avocado, bacon, hard-boiled egg, extra cojita cheese from the green sauce; white balsamic-lime vinaigrette) Link to comment Share on other sites More sharing options...
Fishinnards Posted December 11, 2014 Share Posted December 11, 2014 Where do you get it? Bangkok 54 Link to comment Share on other sites More sharing options...
porcupine Posted December 11, 2014 Share Posted December 11, 2014 Started making rum cake for a potluck at work tomorrow, noticed small flecks in the batter. Hmmm....I was pretty sure I had eradicated the flour beetles from the flour bin..... wait, it was some kind of casing or insulation on the mixer motor (Sunbeam Mixmaster roughly circa 1990) that is now disintegrating and snowing down into the mixer bowl through the ventilation slots. Noooooooooo! I have been dreading the demise of this much beloved mixer for a long time, as I loathe the now-fashionable planetary mixers and the older rotating bowl mixers (my favorite) are hard to come by and seem to be of sketchy quality. oh, no! I have a Sunbeam; though I do not loathe the planetary mixes (they have their uses), I much prefer to Sunbeam for some applications. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 14, 2014 Share Posted December 14, 2014 last night: olli soppresatta, olives, tomatoes, taleggio and baguette toast spring mix and mache salad with meyer lemon vinaigrette osso buco with gremolata risotto Milanese pecan pie (almond/vodka crust with John Thorne recipe filling) 2010 Talisman pinot noir 1 Link to comment Share on other sites More sharing options...
nelumbo Posted December 15, 2014 Share Posted December 15, 2014 Savoy cabbage sauteed in butter with linguine and scallions. Was initially planning on making braised tofu knots, but after I put the flavorings in the electric skillet with the tofu knots, I saw that both the hoisin and the chile paste expired in 2012. I'm ok with opened containers that live in the fridge for about a year past the date, but decided that two years was over the line, especially since I don't remember how long ago I opened that hoisin and it is almost 2015. I think I will have to go through everything in the cabinets and fridge and then go on a spree at the asian mart... Link to comment Share on other sites More sharing options...
dcandohio Posted December 15, 2014 Share Posted December 15, 2014 Last night I cooked for my neighbors who have been very kind to me lately. Salad of romaine, grape tomatoes and blue cheese with a honey viniagrette Roast pork loin brined in beer, braised in chicken stock with garlic and onions Cranberry, apple, raspberry chutney Dressing with sausage, celery, onion, poultry seasoning, etc. baked while pork cooked Roasted green beans Chocolate chip biscotti (last minute grocery store purchase from Giant Eagle. Yummy.) 1 Link to comment Share on other sites More sharing options...
Smita Nordwall Posted December 15, 2014 Share Posted December 15, 2014 Savoy cabbage sauteed in butter with linguine and scallions. Was initially planning on making braised tofu knots, but after I put the flavorings in the electric skillet with the tofu knots, I saw that both the hoisin and the chile paste expired in 2012. I'm ok with opened containers that live in the fridge for about a year past the date, but decided that two years was over the line, especially since I don't remember how long ago I opened that hoisin and it is almost 2015. I think I will have to go through everything in the cabinets and fridge and then go on a spree at the asian mart... Tofu knots??? Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2014 Share Posted December 15, 2014 Green and red leaf lettuce, shredded carrots, slivered onion, cucumbers, mushrooms, radishes, and bacon; champagne-caper vinaigrette Leftover chicken with bulgur, escarole, and white beans Steamed kohlrabi Link to comment Share on other sites More sharing options...
lperry Posted December 15, 2014 Share Posted December 15, 2014 Cooking for myself this week, I made two large pots of food and have been going back and forth between the two. It's like flashing back to grad school. Thai green curry with broccoli and mushrooms, served over jasmine rice. Roasted sweet potato and chickpea "salad" in a tahini dressing, served warm. Link to comment Share on other sites More sharing options...
nelumbo Posted December 15, 2014 Share Posted December 15, 2014 Tofu knots??? These are strips of tofu skin (like the skin that forms when you simmer milk) tied into knots and dried. The skin is also sold in sheets and various sizes of rolled up "sticks". I really like the texture of tofu skin, and they are great in soups and braised. Link to comment Share on other sites More sharing options...
goodeats Posted December 15, 2014 Share Posted December 15, 2014 Tofu knots??? tofu knots What is considered a "planetary mixer?" Link to comment Share on other sites More sharing options...
porcupine Posted December 15, 2014 Share Posted December 15, 2014 tofu knots What is considered a "planetary mixer?" Like a Kitchen Aid, where the beater assembly moves and the bowl is stationary. On old style mixers (like the Sunbeam) beaters rotate but but do not revolve, and the bowl sits atop a rotating platter. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 15, 2014 Share Posted December 15, 2014 last night: posole verde (pork shoulder, Rancho Gordo posole corn, roasted poblanos, tomatillos, onion, garlic and aromatics) refried pinto beans tortillas and butter DB Vienna lager Link to comment Share on other sites More sharing options...
lperry Posted December 16, 2014 Share Posted December 16, 2014 tofu knots What is considered a "planetary mixer?" Like a Kitchen Aid, where the beater assembly moves and the bowl is stationary. On old style mixers (like the Sunbeam) beaters rotate but but do not revolve, and the bowl sits atop a rotating platter. Am I the only one who sees Jupiter, Saturn, and Neptune on one side of the gym and Mercury, Venus, and Mars on the other, everyone looking awkward as some cheeseball music plays in the background and nobody dares dance? 1 Link to comment Share on other sites More sharing options...
porcupine Posted December 16, 2014 Share Posted December 16, 2014 latkes fried in schmaltz, with a poached duck egg; served with creme fraiche and homemade applesauce. Used the Serious Eats method (kind of). No spattering (yay) but they came out rather heavy. I still have trouble with frying. 1 Link to comment Share on other sites More sharing options...
Pat Posted December 16, 2014 Share Posted December 16, 2014 Salad of green gem lettuce, cucumbers, radishes, and homemade croutons; champagne-caper vinaigrette Cheese and chile skillet cornbread Cornmeal-crusted oysters with creamy salsa verde for dipping Leftover causa I added extra mayo to the green sauce left from several days ago to use as a dipping sauce for the fried oysters. The sauce was good but very strong, and the extra mayo helped bring it down a bit so it didn't overwhelm the oysters. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 16, 2014 Share Posted December 16, 2014 latkes fried in schmaltz, with a poached duck egg; served with creme fraiche and homemade applesauce. Used the Serious Eats method (kind of). No spattering (yay) but they came out rather heavy. I still have trouble with frying. I use my mom's recipe -- not fried in schmaltz-- but it calls for some baking powder, which helps to lighten the latkes and make them fluffy. What did you use as a binder? Try some unsalted matzo meal next time, if you used flour. Link to comment Share on other sites More sharing options...
porcupine Posted December 17, 2014 Share Posted December 17, 2014 I used unsalted matzo meal. :-) And really it was a mixture of schmalz and canola oil (didn't have enough schmaltz). Last night, take two. Better, still not great. Also sauteed spinach with pecans and sultanas, and acorn squash baked with duck egg. Link to comment Share on other sites More sharing options...
Pat Posted December 17, 2014 Share Posted December 17, 2014 Salad of green gem and red leaf lettuce, cucumber, radishes, carrot, and croutons; champagne-caper vinaigrette Silken turnip soup Cashew chicken over baby spinach Roasted delicata squash The soup recipe came from the Post's website. It's adapted from The Gift of Southern Cooking, a book I keep thinking I should acquire. The chicken idea came from a blog, with the chicken served over greens instead of rice. Link to comment Share on other sites More sharing options...
dcandohio Posted December 17, 2014 Share Posted December 17, 2014 Butternut squash soup Whole cauliflower roasted with lemon curry powder Cheese toasts Leftover chocolate chip biscotti Link to comment Share on other sites More sharing options...
lperry Posted December 17, 2014 Share Posted December 17, 2014 Roasted butternut squash risotto (the last squash from the summer garden *sniff*) Roasted broccoli with a little pecorino romano shaved over the top Link to comment Share on other sites More sharing options...
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