bettyjoan Posted December 16, 2010 Share Posted December 16, 2010 Roasted chicken (bone-in, skin-on breasts) with an olive oil-garlic-paprika-cumin rub. Chickpeas and cherry tomatoes, also roasted in the spice rub. Double-Stuf Oreos and milk for dessert - couldn't help myself! Link to comment Share on other sites More sharing options...
zoramargolis Posted December 17, 2010 Share Posted December 17, 2010 manhattan La Quercia speck and chile olives spaghetti carbonara homemade fig and hazelnut biscotti, just out of the oven 2006 Flavium crianza Link to comment Share on other sites More sharing options...
Pat Posted December 17, 2010 Share Posted December 17, 2010 Italian bread and soy spread Leftover chicken noodle soup with roasted chanterelles Arugula salad with lime vinaigrette and frizzled proscuitto Chicken and wild rice casserole Link to comment Share on other sites More sharing options...
lperry Posted December 17, 2010 Share Posted December 17, 2010 Tomato and asparagus paella Crusty sourdough bread from Caboose Hot tea More hot tea Link to comment Share on other sites More sharing options...
Anna Blume Posted December 17, 2010 Share Posted December 17, 2010 Irish beef stew, altered, though I liked the fact that the recipe calls for so little meat and lots of vegetables; also note the lack of thickener which wasn't needed. Three Yukon Gold potatoes vs. three pounds Russets. Turnips. More onions, much less stock. 12 oz. Dogfish & 4 of Cognac vs. 8 oz. each Guinness & red wine. Vietnamese fish sauce vs. Worcestershire. Etc. Meat fished out the second day and cooked another two hours in beef stock. Hot herbal tea. Triple-ginger cookie. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 17, 2010 Share Posted December 17, 2010 Crock-Pot night... Sweet and spicy Asian pork shoulder Bok choy Jasmine rice Ferrari-Carano fume blanc Link to comment Share on other sites More sharing options...
monavano Posted December 17, 2010 Share Posted December 17, 2010 Kickin' chicken from EcoFriendly. Oven-roasted, rubbed with butter, evoo, s&p, stuffed with rosemary, thyme and parsely along with lemon, orange and onion. Served au jus with the roasted pan vegetables. Smashed yams and parsnips. Green beans with pancetta. Sauteed mushroom with butter and thyme. Link to comment Share on other sites More sharing options...
lperry Posted December 18, 2010 Share Posted December 18, 2010 Cold weather comfort food - highbrow cheese grits. Grits cooked with pumpkin, then asiago, chêvre, and part of a small wheel of some kind of soft rind goat cheese were stirred in along with mushrooms and onions pan-fried in butter then simmered with red wine. A couple of shirred eggs on top, some hot sauce, a roasted sweet potato on the side, and the food coma can commence. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 18, 2010 Share Posted December 18, 2010 last night: chiles rellenos (poblanos stuffed with a mix of cave-aged Vermont cheddar and P'tit Basque, breaded with fresh-ground nixtamal and fried) ranchero sauce La Costeña refried beans leftover rice pilaf mixed with peas warm TJ's corn tortillas with butter pico de gallo Smuttynose Old Brown Dog ale comice pear with TJ's butter-almond crispy cookies Link to comment Share on other sites More sharing options...
zoramargolis Posted December 19, 2010 Share Posted December 19, 2010 tonight: cheekstravaganza! braised veal cheeks and pork cheeks*, after four days in cooked wine marinade mashed rutabagas pan-browned brussels sprouts brown butter pecan shortbread cookies, warm from the oven 2005 El Castro de Valtuille Bierzo *reorganizing the freezer last week, I found two packages of each that I'd stashed months ago and forgotten about. Slow braised for about four hours. Man, them were good! Link to comment Share on other sites More sharing options...
leleboo Posted December 19, 2010 Share Posted December 19, 2010 Sunday gravy (yes I know it's Saturday): hot Italian turkey sausage, mirepoix (now I'm mixing languages), tomato paste, some Pinot Noir, San Marzano plum tomatoes in juice, loads of oregano, rosemary, garlic, sage, a few bay leaves, simmered all day. My house smells awesome right now. Over tagliatelle (dried) with fresly grated pecorino. Romaine and radicchio salad with mustard-red wine vinaigrette Panettone for dessert Deck the halls with carbohydrates ... but yum. Link to comment Share on other sites More sharing options...
LauraB Posted December 19, 2010 Share Posted December 19, 2010 Maple and herb-brined pork roast Danish-style red cabbage Roasted red-skinned potatoes Link to comment Share on other sites More sharing options...
zoramargolis Posted December 20, 2010 Share Posted December 20, 2010 Sunday gravy (yes I know it's Saturday): hot Italian turkey sausage, mirepoix (now I'm mixing languages), tomato paste, some Pinot Noir, San Marzano plum tomatoes in juice, loads of oregano, rosemary, garlic, sage, a few bay leaves, simmered all day. My house smells awesome right now. Over tagliatelle (dried) with fresly grated pecorino. If you watch Lidia Bastianich, you learn to call it pestata when you are cooking Italian food. Link to comment Share on other sites More sharing options...
leleboo Posted December 20, 2010 Share Posted December 20, 2010 If you watch Lidia Bastianich, you learn to call it pestata when you are cooking Italian food. *filed away in the memory banks* Link to comment Share on other sites More sharing options...
Pat Posted December 20, 2010 Share Posted December 20, 2010 Salad (romaine lettuce, bacon, bell peppers, grape tomatoes, nicoise olives, brie, homemade croutons; vinaigrette) Pork Cutlets Pizzaiola Rigatoni with evoo, broccoli, and Parmigiano Reggiano Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 20, 2010 Share Posted December 20, 2010 Roasted butternut squash soup with a bit of roasted garlic and cream, topped with crumbled pancetta Spinach, dried cranberry, walnut, and shaved Asiago salad tossed with olive oil and vinegar Link to comment Share on other sites More sharing options...
Anna Blume Posted December 20, 2010 Share Posted December 20, 2010 If you watch Lidia Bastianich, you learn to call it pestata when you are cooking Italian food. Translation: paste (pounded or crushed ingredients). Often Italians call mirepoix "soffritto", like the Spanish word. "Battuto" is also common as a way to refer to a finely chopped, sautéed mixture that serves as a base in flavoring soup, stew, braise or sauce. Link to comment Share on other sites More sharing options...
monavano Posted December 20, 2010 Share Posted December 20, 2010 Last night- a tossed salad with feta and sun dried tomato dressing, yellow split pea soup with ham and buttered homemade bread. Tonight is taco night! From a box kit! Mr. MV loves this and he's able to make tacos for me, which I love. I had pre-made a rice dish of a brown rice combination, Goyo sofrito and black beans to go along. I think we'll enjoy some double chocolate walnut biscotti a bit later Link to comment Share on other sites More sharing options...
Pat Posted December 21, 2010 Share Posted December 21, 2010 Salad (romaine, bell peppers, bacon, grape tomatoes, brie, nicoise olives, homemade croutons; vinaigrette) Tuna spread with capers and olives on toast points, topped with finely chopped cornichons Leftover chicken noodle soup with wild rice and broccoli The tuna spread was from this recipe. It was a bonus leftover from a friend's party. I love this stuff. Adding the cornichons made it even better. Link to comment Share on other sites More sharing options...
lperry Posted December 22, 2010 Share Posted December 22, 2010 Tonight, swiss chard and crimini mushrooms seasoned with onion and garlic, braised in red wine, finished with some hot sauce and lemon juice, served over pan-fried polenta cakes. Oven-roasted asparagus Crusty bread with chêvre A sidecar for the cook The polenta was made in the new rice cooker (Santa came early). Put in the cornmeal, water, and salt, hit the button, life is good. What a fabulous machine. Link to comment Share on other sites More sharing options...
leleboo Posted December 22, 2010 Share Posted December 22, 2010 Pepper-bacon-wrapped pork tenderloin with a bit of a Cabernet-red wine vinegar reduction Roasted broccoli with garlic Rustic sourdough with gorgonzola Random chocolates 2007 Petite Sirah from the Dry Creek Valley Because nothing says, "Hey, guess what my boss got me for Christmas? A promotion!" like pork-wrapped pork. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 22, 2010 Share Posted December 22, 2010 Because nothing says, "Hey, guess what my boss got me for Christmas? A promotion!" like pork-wrapped pork. Congratulations! oven-roasted herb-brined Eco-Friendly chicken Rancho Gordo cannelini beans cooked with aromatics and a piece of Eco-Friendly smoked hock, served soupy style with garlic-toasted croutons oven-roasted asparagus comice pear 2008 Cantina Zaccagnini montepulciano Link to comment Share on other sites More sharing options...
qwertyy Posted December 22, 2010 Share Posted December 22, 2010 Because nothing says, "Hey, guess what my boss got me for Christmas? A promotion!" like pork-wrapped pork. That's wonderful! Merry Christmas to you! For dinner, I gorged at my office party on some awesome Senegalese food catered by a company whose name I sadly don't know. Mmmm... jollof rice... Link to comment Share on other sites More sharing options...
zoramargolis Posted December 23, 2010 Share Posted December 23, 2010 salad with lime vinaigrette John Dory filets en papillote basmati rice roasted asparagus 2010 Villa Maria sauvignon blanc Guiness Stout ginger cake with creme chantilly Link to comment Share on other sites More sharing options...
zoramargolis Posted December 24, 2010 Share Posted December 24, 2010 charcoal-grilled ribeye charcoal roasted mushrooms: chanterelles, crimini, dried porcini, leek, onion, shallot, garlic, rosemary potato-kale gratin charcoal-grilled baguette with garlic, evoo and coarse salt quince pudding with creme chantilly 2007 Clos du Mont Olivet cotes du rhone Link to comment Share on other sites More sharing options...
Fishinnards Posted December 24, 2010 Share Posted December 24, 2010 Pi Bim Bap; radish, spinach, carrots, mushrooms, zucchini, eggplant, beef, egg, kochujang, and rice. Forgot the sesame seed garnish until after the photo. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 24, 2010 Share Posted December 24, 2010 ...quince pudding... Please amplify. Intrigued. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 24, 2010 Share Posted December 24, 2010 Please amplify. Intrigued. I used the Crook's Corner persimmon pudding recipe that you so kindly found, and substituted quince for the persimmon (I had a bowlful of quinces needing to be used and no persimmons). I peeled, sliced, sauteed and lightly steamed the quince until it was soft, and then pureed in the Vitamix. Turned out quite tasty and was well-received by the family. I like the flavor (and color) of persimmon even more, but quince worked very well. Link to comment Share on other sites More sharing options...
leleboo Posted December 25, 2010 Share Posted December 25, 2010 Multicultural dinner (read: I offered to make "Hanukkah redux" for my in-laws): Latkes Pancetta, arugula, and tomato frittata (this is an Italian household after all) Buon Chrismukkah, all! See you in 2011. Link to comment Share on other sites More sharing options...
Pat Posted December 25, 2010 Share Posted December 25, 2010 Christmas Eve dinner: Spiced Pumpkin Soup | Toasted pumpkin seeds Whole Grain Mustard Rolls | Honey butter Stuffed Bacon-Wrapped Pork Loin Roast | Sausage, prune, apple, sage, thyme Mixed Grains | Wild rice, brown rice, barley Escalloped Apples | Cinnamon, nutmeg, Irish butter Link to comment Share on other sites More sharing options...
zoramargolis Posted December 25, 2010 Share Posted December 25, 2010 cocktails: me - pine liqueur/spiced syrup/white wine; he - manhattan with antica formula; she - Aperol spritzer Chaource and baguette slices spiced olives and Marcona almonds herb-crusted roast leg of lamb kabocha squash and chickpea tagine cucumbers in yogurt, mint, chives and cilantro oven-roasted asparagus basmati rice 2008 Luna Beberide mencia ginger cake with sweetened whip cream fresh mint tea, Link to comment Share on other sites More sharing options...
LauraB Posted December 25, 2010 Share Posted December 25, 2010 Butternut squash soup with garnish of toasted pecans and thin pear slices Braised beef short ribs Potato puree Swiss chard and roasted pearl onions Horseradish cream Pumpkin cheesecake with bourbon cream topping Link to comment Share on other sites More sharing options...
zoramargolis Posted December 25, 2010 Share Posted December 25, 2010 What we used to call "dinnah" when we lived in Vermont: a large, weekend mid-afternoon meal. homemade vegetarian refried beans TJ's soy chorizo (not bad, actually) Maine sweet shrimp, poached in shrimp shell stock rajas de poblanos white rice guacamole and tortilla chips pico de gallo grated jack cheese shredded iceberg lettuce warm tortillas Link to comment Share on other sites More sharing options...
dcs Posted December 25, 2010 Share Posted December 25, 2010 The traditional Christmas Jambalaya. No-knead wheat bread. That's it. Really. Link to comment Share on other sites More sharing options...
Fishinnards Posted December 26, 2010 Share Posted December 26, 2010 My Jew-boy Christmas, lamb Biriyani, with katchumbar. Nothing says Christmas like Persian influenced north Indian Muslim food. Delicious! Link to comment Share on other sites More sharing options...
leleboo Posted December 26, 2010 Share Posted December 26, 2010 My Jew-boy Christmas, lamb Biriyani, with katchumbar. Nothing says Christmas like Persian influenced north Indian Muslim food. Delicious! I was denied my Chinese food this year (by celebrating with my non-Jewish in-laws). I'm jealous. Well done! Merry stuff and things to you! Link to comment Share on other sites More sharing options...
Pat Posted December 26, 2010 Share Posted December 26, 2010 Christmas Dinner: Romaine Salad | Radicchio, pistachios, dried cranberries Wild Mushroom and Goat Cheese Quesadillas | Cranberry-pecan salsa Standing Rib Roast | Roasted garlic, thyme, Szechuan and Tellicherry peppercorns Roasted Onions | Parmesan, heavy cream, sage, thyme Mashed Potatoes | Roasted garlic, heavy cream String Beans | Toasted walnuts, walnut oil We were planning ice cream and Christmas cookies for dessert but were too full. There are a lot of leftovers. The beef was amazing. Link to comment Share on other sites More sharing options...
LauraB Posted December 26, 2010 Share Posted December 26, 2010 Arugula with stilton, sliced pears, and toasted pecans, dressed with white wine mustard vinaigrette Roast leg of lamb with rosemary and lavender Jus with red wine, mustard, balsamic Herb roasted potatoes Green beans with roasted balsamic onions Roquefort biscuits (a la Julia) Cranberry cheesecake with cranberry-raspberry compote Link to comment Share on other sites More sharing options...
bettyjoan Posted December 26, 2010 Share Posted December 26, 2010 Christmas Eve dinner: Prime rib (used this cooking method and it came out PERFECTLY) Mashed sweet potatoes Stuffing Broccoli 2003 Teldeschi zinfandel The sides were store-bought, but boy was I proud of that prime rib - I did one a week or two ago that was terrible, so I'm happy to have redeemed myself. Link to comment Share on other sites More sharing options...
collije Posted December 26, 2010 Share Posted December 26, 2010 Christmas Eve dinner: Prime rib (used this cooking method and it came out PERFECTLY) Mashed sweet potatoes Stuffing Broccoli 2003 Teldeschi zinfandel The sides were store-bought, but boy was I proud of that prime rib - I did one a week or two ago that was terrible, so I'm happy to have redeemed myself. Kenji's method is the same as Alton Brown's. I'm an advocate of start-low, blast high at the end. Made this for friends this time last year, came out perfectly too. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 27, 2010 Share Posted December 27, 2010 Leftover turkey with green chile sauce Red chile cheese enchiladas Beans Rice Link to comment Share on other sites More sharing options...
KMango Posted December 28, 2010 Share Posted December 28, 2010 An Aerogarden-enabled meal... Gluten Free garlic bread with fresh oregano Zucchini and Ayrshire Farm ground beef lasagna with fresh basil, outrageous amounts of garlic, Penzey's Pasta Sprinkle, pimentón, roasted black olive salt, and other random spice cabinet additions. Link to comment Share on other sites More sharing options...
Pat Posted December 29, 2010 Share Posted December 29, 2010 Last night: Mustard rolls with honey butter Leftover pork loin Cranberry-pecan salsa Leftover wild rice, brown rice, and barley Tonight: Roast beef tacos (iceberg lettuce, bell peppers, caramelized onions, chipotle mayo; flour tortillas) Fried potato patties Link to comment Share on other sites More sharing options...
bettyjoan Posted December 29, 2010 Share Posted December 29, 2010 Had our first dinner guests at the new house (my mom and dad), so I made this short rib dish that I've made before and really enjoyed. The idea was to serve everything over polenta, since last time the simmering produced a delicious pan sauce, and there needed to be a carb to soak it all up. Well, the meat came out fine, but despite frequent checking and stirring and turning, the "sauce" ended up burning and turned into a disgusting scorched mess at the bottom of my dutch oven. So, even though the short ribs were cooked nicely and had the flavor of the braising liquid, they seemed kind of dry because of the lack of sauce. That, and my dutch oven may be past the point of salvation - we scrubbed and scraped and soaked, but there is still a layer of caked on "char." Blech. The heat under everything was appropriate, I think, so I'm wondering if maybe something was off with the sugar content and overcaramelized? Perhaps the wine I used (a petite sirah) was the culprit? At least the polenta was good - and the baked clams I made for an appetizer were pretty tasty (grandma's recipe). Link to comment Share on other sites More sharing options...
zoramargolis Posted December 29, 2010 Share Posted December 29, 2010 Well, the meat came out fine, but despite frequent checking and stirring and turning, the "sauce" ended up burning and turned into a disgusting scorched mess at the bottom of my dutch oven. So, even though the short ribs were cooked nicely and had the flavor of the braising liquid, they seemed kind of dry because of the lack of sauce. That, and my dutch oven may be past the point of salvation - we scrubbed and scraped and soaked, but there is still a layer of caked on "char." Blech. The heat under everything was appropriate, I think, so I'm wondering if maybe something was off with the sugar content and overcaramelized? Perhaps the wine I used (a petite sirah) was the culprit? You are less likely to have this happen if you braise in the oven, where the heat surrounds the pot, rather than just being underneath. The reason it happened is because you allowed the liquid in the pot to over-reduce. It happens to all of us, so don't beat yourself up too much. To clean the pot, add a few Ts of baking soda, and enough water to cover the discolored, burned-on stuff, and simmer the pot for 15 minutes or so, then let it soak. The burned solids should release, with some elbow grease and steel wool, if needed, afterwards. If the inside of the pot is still discolored, fill the pot with hot water and add a sploosh of chlorine bleach and let it sit for a while. A good quality dutch oven is always salvageable. Link to comment Share on other sites More sharing options...
lperry Posted December 31, 2010 Share Posted December 31, 2010 This past week we have been trying to recover from the holiday parties and indulgences, so it's been mainly simple vegetable dishes with bread for dinner. Potato soup with focaccia (Baking with Julia), roasted brussels sprouts and chestnuts, braised Savoy cabbage and apples, even mashed potatoes (by request) one night. Happy cooking to everyone in the new year! Link to comment Share on other sites More sharing options...
zoramargolis Posted January 1, 2011 Share Posted January 1, 2011 FraMani toscano salame, Humboldt Fog, olives , Lyons Bakery baguette pan-roasted d'Artagnan duck breast with cherry-cippolini onion gastrique sauteed brussels sprouts with bacon potato and golden turnip gratin pecan pie with whipped cream 2005 Maniere bourgogne at midnight: osetra and creme fraiche buckwheat blini champagne R. Dumont & fils Link to comment Share on other sites More sharing options...
Pat Posted January 1, 2011 Share Posted January 1, 2011 New Year's Eve dinner: Flatbread and garlic hummus Cornmeal fried oysters served on a bed of romaine with grape tomatoes, with chipotle mayo for dipping Frank Ruta's roasted acorn squash with sage, egg and shaved Pecorino cheese The flatbread (Middle Eastern Bakery) and hummus (Cava) were purchased. They made a good quick appetizer. We got back from a quick trip to New York late afternoon, so I didn't want to get into anything complicated for dinner. I love that squash recipe, though I don't make it very often. It's really important to use a small (about 1 1/2 lb.) squash to have the right size cavity for the egg. I've used larger ones and it still comes out okay, but the smaller ones are much better. I'd originally planned oyster stew, but the oysters I bought were frying oysters, and I decided at the last minute to bread them in a spicy mixture of cornmeal and flour and fry them in bacon fat instead. I still had chipotle mayo left in the refrigerator from something else and that made a good dipping sauce. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 2, 2011 Share Posted January 2, 2011 a mini-choucroute garnie: wine braised sauerkraut with onion, caraway, juniper berries, aromatics, eco-friendly smoked hock Neiman Ranch bratwurst, poached in beer and onion, pan seared, then nested in the sauerkraut pot yukon gold potatoes fried in duck fat quick pickled roasted golden beets (made with Austrian cucumber vinegar) pecan pie Smuttynose Brown Dog ale Link to comment Share on other sites More sharing options...
Anna Blume Posted January 2, 2011 Share Posted January 2, 2011 Lamb burger w fresh marjoram, garlic & rosemary on warm garlic naan w tzatziki, red peppers and red onion The rest of the cucumber while cooking Link to comment Share on other sites More sharing options...
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