Heather Posted February 11, 2011 Share Posted February 11, 2011 Kid with the flu who hadn't felt like eating all day: chicken soup, tuna sandwich, ice water Kid without the flu: leftover pasta with olive oil & parm, Italian sausage, sauteed red pepper & onions, grape tomatoes, glass of milk Mom: uhhhh, forgot to eat No wonder I'm sitting here feeling hungry. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 11, 2011 Share Posted February 11, 2011 fabada (Spanish pork and bean braise) made with Eco Friendly fresh pork shank, Stan's Simply Sausage chorizo and Rancho Gordo cannelini beans roasted brussels sprouts rustic honey-lemon bosc pear tart with Breyer's vanilla ice cream 2005 El Castro de Valtuille Bierzo Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 12, 2011 Share Posted February 12, 2011 Good day for making soups: vichyssoise, and ribollita. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 12, 2011 Share Posted February 12, 2011 Maine sweet shrimp, squid and lobster tail soup made with cubes of potato and creme fraiche but I won't call it a chowder without bacon: base was shrimp shell stock and finished with a splash of Pernod and chiffonade of basil oven roasted asparagus rest of the rustic pear tart, vanilla ice cream and chocolate sauce 2009 Villa Maria sauvignon blanc Link to comment Share on other sites More sharing options...
goodeats Posted February 13, 2011 Share Posted February 13, 2011 Dinner with my neighbor, whose daughter is around little man's age - so nice to have playdate/dinner combos: Nori with Japanese Mixed Rice (Takikomi) Egg rolls with shitake, bamboo shoots, carrots and napa (friend's recipe) Tempura-battered Whitefish fillets (forgot what kind of white fish I bought) Pork with Daikon soup Cold ocha for the kids and friends, but hot ocha for me. Such a feast! Link to comment Share on other sites More sharing options...
monavano Posted February 13, 2011 Share Posted February 13, 2011 Lamb burgers with merguez on Bon Jour Bakery brioche (Old Town market), sun dried tomato and feta spread. White and orange sweet potato baked fries. Link to comment Share on other sites More sharing options...
Pat Posted February 13, 2011 Share Posted February 13, 2011 Olive bread and Kalamata evoo Salad of radicchio, Belgian endive, cucumber, celery, red bell pepper, chickpeas, feta and croutons; vinaigrette Pork meatballs in tomato sauce Leftover egg noodles Green peas and whole petite mushrooms in white wine cream sauce Link to comment Share on other sites More sharing options...
bettyjoan Posted February 13, 2011 Share Posted February 13, 2011 Last night: Chicken with tomatoes, capers and thyme Sauteed kale and chard with garlic and red pepper flakes Wheat dinner rolls Link to comment Share on other sites More sharing options...
bettyjoan Posted February 14, 2011 Share Posted February 14, 2011 Last night - Couscous stuffed chicken breast (couscous stuffing also had goat cheese, chopped tomatoes, oregano, parsley, lemon zest, and garlic) Sauteed green beans Wheat dinner rolls The chicken had amazing flavor, but the jellyroll-stuffing method definitely needs the help of some toothpicks or kitchen twine, neither of which I had on hand. Oh, well - ugly food can still taste good! Link to comment Share on other sites More sharing options...
Pat Posted February 14, 2011 Share Posted February 14, 2011 Salad of radicchio, Belgian endive, cucumber, celery, red bell pepper, chickpeas, feta and croutons; vinaigrette Leftover pork meatballs in tomato sauce Risotto with Pecorino and thyme Link to comment Share on other sites More sharing options...
lperry Posted February 14, 2011 Share Posted February 14, 2011 Cabbage, potato, and bean soup. Sounds weird, but tasted pretty good. Sourdough bread from Caboose. Link to comment Share on other sites More sharing options...
kmm Posted February 14, 2011 Share Posted February 14, 2011 Cabbage, potato, and bean soup. Sounds weird, but tasted pretty good. Sourdough bread from Caboose. It is a Basque regional dish that is usually flavored with ham hocks. My wife has made it before and despite my reluctance it was surprisingly good! What recipe did you use [she used bacon and not ham hocks]? Link to comment Share on other sites More sharing options...
lperry Posted February 14, 2011 Share Posted February 14, 2011 It is a Basque regional dish that is usually flavored with ham hocks. My wife has made it before and despite my reluctance it was surprisingly good! What recipe did you use [she used bacon and not ham hocks]? I didn't use a recipe - I just used what I had in the kitchen: a jar of beans (16 bean soup mix, home-canned and ready to go at a moment's notice), half a Savoy cabbage, and a rather sad looking potato from the counter. I started with mirepoix and vegetable stock, and there was also some red wine from deglazing the mirepoix. I had no idea I was making a "real" dish! Link to comment Share on other sites More sharing options...
kmm Posted February 14, 2011 Share Posted February 14, 2011 I didn't use a recipe - I just used what I had in the kitchen: a jar of beans (16 bean soup mix, home-canned and ready to go at a moment's notice), half a Savoy cabbage, and a rather sad looking potato from the counter. I started with mirepoix and vegetable stock, and there was also some red wine from deglazing the mirepoix. I had no idea I was making a "real" dish! you must have basque ancestry . i found this on epicurious: Cabbage and White Bean Soup. i think my wife followed something from a magazine... Link to comment Share on other sites More sharing options...
zoramargolis Posted February 15, 2011 Share Posted February 15, 2011 kale chips NY strip steak, pan-seared and finished in the oven rutabaga puree braised kale crack pie 2010 Goats do Roam Link to comment Share on other sites More sharing options...
monavano Posted February 15, 2011 Share Posted February 15, 2011 Hummus with sun dried tomatoes--carrots and celery for dipping "Italian" Dip sandwiches--large pork loin seared and braised (on Sunday) in white wine and chicken broth with bay, thyme, rosemary and oregano. Served on remaining brioche buns with sharp provolone shards and jus for dipping. Link to comment Share on other sites More sharing options...
Pat Posted February 15, 2011 Share Posted February 15, 2011 Homemade Parker House rolls and honey butter Pear, prosciutto, and fennel salad with sherry vinaigrette Mushroom cheese ravioli stacks, layered with mint-pea pesto and spicy lamb tomato sauce Chocolate-dipped clementines Ben and Jerry's mint chocolate chunk ice cream Link to comment Share on other sites More sharing options...
Tweaked Posted February 15, 2011 Share Posted February 15, 2011 Scotch Eggs Link to comment Share on other sites More sharing options...
lperry Posted February 15, 2011 Share Posted February 15, 2011 you must have basque ancestry . Hmmm. I may need to have a seance to talk to my Irish Grandmothers about this. Roasted butternut squash and tiny fingerling potatoes in a lime, chipotle, cilantro dressing. Salad of the hardy things that survived all winter in the cold frame: a few leaves of Rouge d'Hiver and buttercrunch lettuce and mâche, dressed in a walnut oil vinaigrette. Sourdough bread from Caboose - we both think they got new starter because the bread is much improved even from a couple of weeks ago. Margaritas Sablés, just to make it multicultural. Link to comment Share on other sites More sharing options...
monavano Posted February 16, 2011 Share Posted February 16, 2011 Valentine's dinner was a day late with grilled Lamb's Quarter delmonicos with blue cheese, butternut squash risotto and parmesan-crusted asparagus. Oh, started with a salad of hydroponic butter lettuce, watercress, feta, hazelnuts and segmented oranges with an blood orange vinaigrette. Link to comment Share on other sites More sharing options...
Pat Posted February 16, 2011 Share Posted February 16, 2011 Parker House rolls and honey butter Leftover vegetable noodle soup Roasted chicken breasts Roasted poblano pepper stuffed with risotto and mint-pea pesto Link to comment Share on other sites More sharing options...
weezy Posted February 16, 2011 Share Posted February 16, 2011 wanted something really fast when I came in tonight. Made a mushroom, green pepper, onion & feta omelet. Perfect! Link to comment Share on other sites More sharing options...
The Hersch Posted February 16, 2011 Share Posted February 16, 2011 Valentine's dinner was a day late with grilled Lamb's Quarter delmonicos with blue cheese, butternut squash risotto and parmesan-crusted asparagus. Oh, started with a salad of hydroponic butter lettuce, watercress, feta, hazelnuts and segmented oranges with an blood orange vinaigrette. I sort of half read your post while looking at the picture, and thought at first that you had made a blood-orange risotto. Couldn't that be good? Link to comment Share on other sites More sharing options...
zoramargolis Posted February 16, 2011 Share Posted February 16, 2011 last night: cold steamed artichokes with lemon-Dijon-roasted garlic mayo oven roasted Empire chicken roasted potatoes roasted golden beets HD caramel ice cream with homemade chocolate sauce Link to comment Share on other sites More sharing options...
LauraB Posted February 17, 2011 Share Posted February 17, 2011 Did anyone else grill tonight? With this weather, I just had to. Wow, it felt really good to be back at the grill. So, our dinner was really early, since I wanted to finish before it got dark -- don't have great lighting on the deck. Also, since we are both trying to shed a few pounds after the indulgences of the holiday season, meal was very simple. Grilled butterflied leg of lamb rubbed with middle eastern/mediterranean spices Sauteed kale with garlic Steamed broccoli Link to comment Share on other sites More sharing options...
Anna Blume Posted February 18, 2011 Share Posted February 18, 2011 Grilling sounds nice, but I really didn't believe we were going to have such warmth when I purchased my groceries. So with Siberian and Red Russian kale I picked up from Next Step Produce on Sunday: Caldo verde (homemade chicken stock) Greek-style yogurt w whole-berry cranberry sauce FYI A&H Seafood has Portuguese-style sausage from Connecticut, though I used a little Spanish chorizo instead. Link to comment Share on other sites More sharing options...
Pat Posted February 18, 2011 Share Posted February 18, 2011 Parker House rolls with soy spread Leftover pork meatballs in tomato sauce Yellow eye beans with smoked turkey Leftover risotto Link to comment Share on other sites More sharing options...
monavano Posted February 18, 2011 Share Posted February 18, 2011 I'm also in winter mode, despite this wonderful respite from the cold, and made a loaf of bread and minestrone soup for dinner last night. Apricot rugelach for dessert. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 19, 2011 Share Posted February 19, 2011 charcoal roasted, applewood smoked cornish game hens braised kale with bacon barley pilaf frangipane pear tart 2006 Reves Priorat Link to comment Share on other sites More sharing options...
Xochitl10 Posted February 20, 2011 Share Posted February 20, 2011 Baked polenta w/hot Italian sausage, tomatoes, ricotta, mozzarella Spinach salad with walnuts, supremed orange, Parm bits; olive oil and vinegar Link to comment Share on other sites More sharing options...
Pat Posted February 20, 2011 Share Posted February 20, 2011 Parker House rolls with honey butter Baby spinach, grape tomatoes, and sherry vinaigrette Broiled lamb loin chops Leftover risotto with mint-pea pesto Link to comment Share on other sites More sharing options...
Fishinnards Posted February 20, 2011 Share Posted February 20, 2011 Wild boar cooked fish style (Szechuan), coriander salad (Hunan), smacked cucumber salad (Hunan), Ga Bop (Vietnamese chicken salad), everything eaten with rice. Link to comment Share on other sites More sharing options...
monavano Posted February 20, 2011 Share Posted February 20, 2011 Wild boar cooked fish style (Szechuan), coriander salad (Hunan), smacked cucumber salad (Hunan), Ga Bop (Vietnamese chicken salad), everything eaten with rice. Utterly beautiful and inspiring! Where'd ya get the boar??? Link to comment Share on other sites More sharing options...
Fishinnards Posted February 20, 2011 Share Posted February 20, 2011 Utterly beautiful and inspiring! Where'd ya get the boar??? Boar was from Let's Meat on the Avenue in Del Ray Link to comment Share on other sites More sharing options...
Pat Posted February 21, 2011 Share Posted February 21, 2011 Baby spinach, grape tomatoes, and croutons; sherry vinaigrette Creamy asparagus soup Roasted baby bok choy Spicy turkey meatballs Leftover risotto Link to comment Share on other sites More sharing options...
zoramargolis Posted February 21, 2011 Share Posted February 21, 2011 oven braised short ribs smashed rutabagas roasted brussels sprouts hazelnut fig cookies 2007 Colombo Les Abeilles Cotes du Rhone Link to comment Share on other sites More sharing options...
lperry Posted February 21, 2011 Share Posted February 21, 2011 Dinner tonight took inspiration from a post over at 101 Cookbooks. Instead of farro, I used quinoa, and changed things up to suit the state of the pantry and garden by adding in a can of tomatoes that I hit with the immersion blender, a couple of semi-crushed garlic cloves, bay leaves, and pecorino romano to finish. I used the rice cooker because the oven was already full. Pretty tasty. Fingerling potatoes roasted with rosemary. Roasted broccoli with red pepper flakes. Link to comment Share on other sites More sharing options...
kmm Posted February 21, 2011 Share Posted February 21, 2011 last night and leftovers shortly - pat's suggestion of james beard's coq au riesling. substituted pancetta for salt pork, pearl onions for white onions and brandy for cognac. also did not have a "sweet" alsatian riesling so used a drier alsatian one instead. the description talks about the german influence of noodles to the region. a friend suggested going to the german gourmet. ironically on my way there my german/alsatian friend called me and he said to not waste my time an just put it over egg noodles but i was almost there and committed. ended up using spaetzle since they did not have a "fine" noodle. this was a very simple recipe and had very nice delineation of flavors. it turned out better than my cooking abilities! thanks pat! does anyone know how much difference would have cognac made? Link to comment Share on other sites More sharing options...
zoramargolis Posted February 21, 2011 Share Posted February 21, 2011 last night and leftovers shortly - pat's suggestion of james beard's coq au riesling. substituted brandy for cognac. does anyone know how much difference would have cognac made? zero Link to comment Share on other sites More sharing options...
Anna Blume Posted February 21, 2011 Share Posted February 21, 2011 Boar was from Let's Meat on the Avenue in Del Ray Did they say it was wild? Pig farmers refer to the small coterie of intact males they raise as boar. Once the animals retire from impregnating sows, they are sent to meat processors. Link to comment Share on other sites More sharing options...
Fishinnards Posted February 21, 2011 Share Posted February 21, 2011 Did they say it was wild? Pig farmers refer to the small coterie of intact males they raise as boar. Once the animals retire from impregnating sows, they are sent to meat processors. It said it was wild boar. Didn't have a chance to quiz Steve (the butcher) about it. Next time I'm there I'll ask him where he gets it. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted February 22, 2011 Share Posted February 22, 2011 It said it was wild boar. Didn't have a chance to quiz Steve (the butcher) about it. Next time I'm there I'll ask him where he gets it. I dimly remember reading here some years back that "wild boar" is a designation for non-domesticated breeds, even if they're raised in captivity, and not "wild" in the sense that they were free-roaming or hunted. Was it Dean holding forth on cinghiale? Link to comment Share on other sites More sharing options...
Pat Posted February 22, 2011 Share Posted February 22, 2011 Parker House rolls with honey butter Baby spinach salad with grape tomatoes, croutons, and white balsamic vinaigrette Spaghetti with spicy lamb tomato sauce (This is for my husband. I had way too much lunch to eat dinner .) Link to comment Share on other sites More sharing options...
lperry Posted February 22, 2011 Share Posted February 22, 2011 Roasted butternut squash with leeks and sage that were sautéed in brown butter, finished with parm and served over quinoa that was cooked in vegetable stock. Roasted broccoli with red pepper flakes. Radishes with butter and salt. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 22, 2011 Share Posted February 22, 2011 Roasted butternut squash with leeks and sage that were sautéed in brown butter, finished with parm and served over quinoa that was cooked in vegetable stock. L: Have you seen this warm lentil salad w butternut squash at Smitten Kitchen? DO NOT skip the mint or the arugula. Someone prepared it for a cooking demonstration at the farmers market this weekend and twas pretty amazing. Link to comment Share on other sites More sharing options...
lperry Posted February 22, 2011 Share Posted February 22, 2011 L: Have you seen this warm lentil salad w butternut squash at Smitten Kitchen? DO NOT skip the mint or the arugula. Someone prepared it for a cooking demonstration at the farmers market this weekend and twas pretty amazing. That sounds really good. Thanks! I've got three more squashes sitting up on the curing shelf where I put them at the end of last year's growing season. I've turned into a squash snob - I think most of them don't get left on the vine long enough to ripen, and they end up looking and tasting a little anemic. (Note SK's beige squash.) I may not buy any until I get more off the vines this summer, and I was trying to decide how to use these three. I'll give this recipe a try. Link to comment Share on other sites More sharing options...
monavano Posted February 22, 2011 Share Posted February 22, 2011 I was inspired by the latest Cook's Illustrated (and Safeway's $.99/lb chicken) to make Peruvian Garlic-Lime Chicken* with Spicy Mayonaise. In lieu of and upright roaster, I used an empty can to keep it vertical while baking, and the chicken came out moist, tender and flavorful. I should mention that I marinated it for 24 hours in a zip-baggie. I'd recommend giving this a try, especially those of you who have sought to replicated the "Pollo..." chicken experience so loved in the DC region, in your home. *I didn't have habenero so I used Chile de Arbol. Honestly, not being a chile pepper afficionado (not for want of loving), I don't know if this was a good sub other than the end result was delicious. Link to comment Share on other sites More sharing options...
Pat Posted February 23, 2011 Share Posted February 23, 2011 last night and leftovers shortly - pat's suggestion of james beard's coq au riesling. substituted pancetta for salt pork, pearl onions for white onions and brandy for cognac. also did not have a "sweet" alsatian riesling so used a drier alsatian one instead. the description talks about the german influence of noodles to the region. a friend suggested going to the german gourmet. ironically on my way there my german/alsatian friend called me and he said to not waste my time an just put it over egg noodles but i was almost there and committed. ended up using spaetzle since they did not have a "fine" noodle. this was a very simple recipe and had very nice delineation of flavors. it turned out better than my cooking abilities! thanks pat! does anyone know how much difference would have cognac made? I'm glad you liked this. I think he means pearl onions when he says small white onions, especially since it calls for so many of them. That's what I always use. The Rieslings I've used for this have probably all been fairly dry, as I recall having trouble locating a Riesling that matches his description. I think that's just his ideal pick. The Cognac I use is an inexpensive one I buy for cooking, so I'd think pretty much any brandy should work fine. I'm not that fond of fine egg noodles and use a medium one for this if I use any at all. Spaetzle sounds like it would be good with this. Link to comment Share on other sites More sharing options...
Pat Posted February 24, 2011 Share Posted February 24, 2011 Tonight: Baby spinach, grape tomatoes and white balsamic vinaigrette Brisket sliders with fennel-red onion slaw and havarti dill cheese on homemade Parker House rolls Onion rings [purchased] Link to comment Share on other sites More sharing options...
zoramargolis Posted February 24, 2011 Share Posted February 24, 2011 meatloaf made with ground pork and eco-friendly ground beef smashed rutabagas frozen peas basmati rice ice cream sundaes with HD vanilla, homemade hot chocolate sauce, whipped cream and salted peanuts 2009 Heron pinot noir Link to comment Share on other sites More sharing options...
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