Jump to content
JPW

Dinner - The Polyphonic Food Blog

Recommended Posts

12 hours ago, Pat said:

Last night was more chestnut bisque and lamb pitas, kind of quasi-gyros with filled with ribbons of lamb, yogurt, hummus, and cucumber.

Coursed out, or together?

Share this post


Link to post
Share on other sites

Watched my sister make this, quite enjoyed it and prepared a version at home basically following this Recipe version.

It’s a single pan roast using chicken, squash, sausage, potatoes, carrots, onions and topped with a lemony garlic oil coating.  I enjoyed the squash element at my sister’s and added an apple sautéed a bit to the melange:  Nice addition.  Because of the apples my version used the baking dish and a pan for the apples, then let them sit for a while before adding them to the roast about half way in.  Left overs might have been better than the original.  I’ll do this some more over the winter

  • Like 1

Share this post


Link to post
Share on other sites
On 12/30/2018 at 1:05 AM, DonRocks said:

Coursed out, or together?

I put both out at the same time.

Saturday:
Salad of red leaf lettuce, cucumber, celery, and avocado; ranch dressing
Baked chicken breasts
Baked Japanese sweet potatoes

Sunday:
Salad of green leaf lettuce, bell pepper strips, olives, avocado, pear, and homemade croutons; ranch or blue cheese dressing
Bucatini with red bell pepper, crushed pepper flakes, marinara sauce, and shredded Parmesan

  • Like 1

Share this post


Link to post
Share on other sites

NYE dinner: Lobster Risotto served with a radicchio and romaine salad tossed in avocado green goddess dressing (blended avocado, parsley, green onion, dill, tarragon , lime juice, olive oil, white wine vinegar, s&p). Chocolates for dessert.

 I used flash frozen lobster, the SeaMazz brand,  which is certified sustainable.  I was pleasantly surprised by the great texture and fine flavor. 

  • Like 1

Share this post


Link to post
Share on other sites

I really like the sound of that ^^^ avocado gg dressing.

Last night was charred sumac and oregano chicken wings; celery, and ranch or blue cheese dressing; tiny meatballs with caramelized onions in kind of a balsamic reduction, and (on a whim) takeout cheese pizza.

I was disappointed in the Bell and Evans wings. Whatever process they use to prep the wings resulted in some randomly chopped bony bits in with the wing and drum pieces. Their chicken is usually top notch, which is why I buy it. I hope this was an aberration. It's not that much effort to break down wings into two pieces, but this is the way B&E ones are sold, and it's always worked out okay until now.

  • Like 2

Share this post


Link to post
Share on other sites

Pork loin roast
Black-eyed peas
Rice pilaf

The black-eyed peas are from a Marcus Samuelsson recipe I've been making for most recent New Year's dinners. They're spicy, seasoned with both berbere and a hot pepper. It calls for scotch bonnet but I usually substitute a habanero or another hot pepper. I used a whole habanero (minus most of the seeds) this time but probably should have only used half.

  • Like 1

Share this post


Link to post
Share on other sites

Christmas dinner was fajitas.  I also while at home made vegetable soup to use a bunch of veggies my brother and I brought up so they wouldn't go bad, and ham and bean soup which used a ham bone taking up too much space in my Mom's freezer.  I also made Tuna tetrazzini, one of my brother's favorite meals.

For NYE I made empanadas with a traditional beef filling, and veggie and chicken taquitos.  I also had frozen dumplings we warmed up, and assorted desserts and cheeses. So last night was leftovers, as will likely be the next couple days.

  • Like 2

Share this post


Link to post
Share on other sites

We're having soup to beat the Sick for the next few days. A brothy chicken soup and lentil soup as well. If they're not enough to do the job, I have a big butternut squash that will be roasted and pureed into more soup. Die germs, die!

  • Like 3

Share this post


Link to post
Share on other sites

New Year’s Day was lobster salad made with the leftover avocado dressing,  to which I added about a tsp of mayo. The salad was lobster, cucumber, celery and carrots served on Romaine and radicchio. I had homemade beef empanadas in the freezer,  and I made a chimichurri sauce to go with those. 

Share this post


Link to post
Share on other sites

Well the head cold I seemed to be narrowly avoiding caught up to me last night and today.  So to follow Sundae in the Park's advice, I am hoping to soup it out.  So last night I made a broth with chicken soup base, with lots of carrots, celery (leftover from making a crudite platter) and ginger.  I added some lemongrass paste, dried chili flakes and a little rice wine vinegar for a little balance of flavor, let it cook a bit.  I then dumped in one of the leftover bags of dumplings from the party- I think they were the chicken terriyaki ones.  Topped with some fresh basil leaves.  It turned out better than I expected it would.  Now Hubby will want me to try to recreate it sometime, to me soup isn't something you really follow a recipe you just make something with ingredients on hand and taste and add until it is tasty.   

  • Like 1

Share this post


Link to post
Share on other sites

Last night was leftover chicken wings and a spinach pie. I didn't feel like making a crust so figured I'd buy one at TJ's. They were out of the regular ones.Though it wasn't what I really wanted, I picked up a frozen deep dish one. There were only a few of them left. The store was pretty well cleaned out. I realized while waiting in line to check out that it was gluten-free (rice flour, tapioca flour, and I don't recall what else). I figured I'd give it a shot. It held together really well, through blind baking and the final baking and cutting. FYI if you're looking for pre-made deep dish GF pie crusts.

The spinach pie is something I'm sort of working on incrementally and improvisationally. It's fairly much like a spanokopita but done as a one-crust pie. It's not eggy enough to be a quiche. Spinach is the main ingredient in the filling. As with the last time, I added a small amount of crumbled lamb merguez sausage to it because it seemed to fit with the other ingredients (frozen, drained chopped spinach; feta, cottage, and Parmesan cheeses; 2 eggs; black pepper, garlic powder, and green herbs--this time dill, parsley, and basil). Originally I was going to serve it with a salad but was too tired/lazy to make a last-minute salad, so I went with leftover wings. It's a really solid main course to go with salad or soup.

  • Like 2

Share this post


Link to post
Share on other sites

Leftover pork loin with fried sage
Cornmeal waffles with smoked salmon and creme fraiche

  • Like 1

Share this post


Link to post
Share on other sites

Last night I made rice and topped it with the black eyed pea puree I had leftover from being a NYE dip and then the leftovers of the beef empanada filling, it was sort of like rice and beans.  I was sick, it was the most energy I could muster up.

  • Like 1

Share this post


Link to post
Share on other sites

I prepared Hainanese Chicken Rice last night, using some frozen broth from another Hainanese chicken recipe I'd tried before. My wife and I are both under the weather, and while the chicken and sauce were delicious, the broth proved to be very comforting on its own.

  • Like 6

Share this post


Link to post
Share on other sites

Leftover spinach pie plus leftover meatballs and onions turned into soup

Share this post


Link to post
Share on other sites

I had some veggie (bean, spinach, corn and tomato) filling and a little shredded chicken filling that I had leftover from making taquitos.    Tonight I mixed them and then used the filling, added cheese to make quesadilla.  Served with some avocado and plain greek yogurt.  I have been trying to get back on track with my previous goal of eating more vegetables and having meat as a smaller part of the dishes I eat with meat, it doesn't always happen, but I am trying.

  • Like 1

Share this post


Link to post
Share on other sites

Not quite breakfast for dinner:

Leftover cornmeal waffles topped with fried eggs and bacon; on the side, leftover black-eyed peas and rice pilaf mixed together

There was butter and maple syrup available for topping excess amounts of waffle.

  • Like 1

Share this post


Link to post
Share on other sites

DSC07171-001.JPG.59e29952f6f88208ae20bdf5e7cc71e7.JPG

Pasta al pollo scappato.

1 medium onion, minced
1 carrot, peeled and minced
1 celery rib, minced
1 garlic clove, minced
120 ml olive oil
60 ml red wine
1 tbsp. tomato paste
salt
freshly ground black pepper
cooked pasta

DSC07176-001.JPG.4464f3970688f26053054fe10d2f510d.JPG

DSC07180-001.JPG.03091f23d7a9c248a488be2787e60032.JPG

DSC07187-001.JPG.c466404382f240903330933972a1076a.JPG

 

  • Like 1

Share this post


Link to post
Share on other sites

Lenticchie in umido

950 ml water
400 g lentils

1 clove garlic, crushed
2 celery ribs, chopped
salt
extra-virgin olive oil

Combine first four ingredients in a large pot. Bring this mixture to a boil, then reduce heat to low and simmer for 45 minutes or until lentils are tender. Either partly cover the pot or cook uncovered. If the latter, you may have to add small amounts of boiling water every so often to prevent the lentils from drying out. Don't forget to stir the lentils every so often.

Once the lentils are done, taste for salt. Drizzle with extra-virgin olive oil, then serve at once.

DSC07197-001.JPG

  • Like 1

Share this post


Link to post
Share on other sites

Cime di rapa soffritte.

Recipe is in the "Osteria" book, page 304. I've depicted the cover in the event there is interest.

Quantities in the list below have been converted to metric from the amounts in the book.

The technique for this recipe is different from the way I usually cook greens and it's something I'll probably replicate for other vegetables going forward. The stalks and leaves were extremely tender, just the way I like them.

2 cloves garlic, crushed
4 tbsp. olive oil
1 kg broccoli rabe, roughly chopped
4 tbsp. water
salt

DSC07196-001.JPG.1f1ef0a4b7e39a41ecd933b050223ef5.JPG

49461834_2241545745896163_2462959316697612288_o.jpg.a8833017fe16e9de9b157f0bbea22640.jpg

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites

Pork tacos.  I cut the narrow pieces off of a pork tenderloin that I am going to cook tonight, and I cubed up those narrow pieces and marinated them for a bit in hot chili powder, garlic, salt, olive oil and chicken stock.  I seared the pieces in a wok, and used them as taco filling along with cheese, shredded romaine, sour cream, and Verde salsa. Easy and satisfying. 

  • Like 2

Share this post


Link to post
Share on other sites

Seafood paella Saturday night washed down with many bottles of Rioja Riserva.  Paella included lobster, shrimp and scallops.  I made stock for the paella with the lobster and shrimp shells.  The stock made the paella wonderful.

  • Like 4

Share this post


Link to post
Share on other sites

Salad of green leaf lettuce, radishes, yellow bell pepper, bacon, and marcona almonds; ranch dressing
This miso-mushroom pasta recipe from Food 52

The pasta was fantastic, though (or because!) it had a large amount of fat. I had seen it a few days earlier and realized I had all of the ingredients on hand, so that and a salad made for a quick meal. And the only meat in the meal was a couple strips of crumbled bacon in the salad.

  • Like 1

Share this post


Link to post
Share on other sites
1 hour ago, MarkS said:

Seafood paella Saturday night washed down with many bottles of Rioja Riserva.  Paella included lobster, shrimp and scallops.  I made stock for the paella with the lobster and shrimp shells.  The stock made the paella wonderful.

Sounds delightful.  Seafood stock.  I've never bothered making it, but with a lot of frozen shrimp, shell on, it now appears to be on my agenda.  Thanks

  • Like 1

Share this post


Link to post
Share on other sites

Another batch of leftover wonton hot and sour soup.  I am not sure the broth this time around was quite as good, it was a smidge different and I don't know why, still very good.  I did add onions this time, but I think those were a good addition to the complexity.  Of course, I also added a good bit of sriracha to mine while I was eating it and made it quite the keep the sinuses running experience.  Hubby really enjoyed both renditions.

  • Like 1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×