Pat Posted May 30, 2011 Share Posted May 30, 2011 Some kind of rustic bread from P & C Market with butter [i've had more slices than I should admit] Marinated grilled vegetable salad (from leftover veggie shish kebobs) Leftover veal chop --over-- Leftover paccheri and veal ragu with mushrooms and olives Link to comment Share on other sites More sharing options...
kmm Posted May 31, 2011 Share Posted May 31, 2011 Grilled clam bake: corn red potato littleneck clams shrimp steamed in a butter sauce with thyme, garlic, kosher salt, pepper and lemon [wish we had some of pat's rustic bread to soak it up] bottle of chablis strawberries and raspberries over vanilla bean ice cream Link to comment Share on other sites More sharing options...
Anna Blume Posted May 31, 2011 Share Posted May 31, 2011 8-10 fried, male zucchini blossoms w coarse salt 2 slices Prosciutto (San Daniele) Snap peas cooked 10 seconds Spaghetti w pesto Macerated strawberries folded over HD blueberry ice cream Link to comment Share on other sites More sharing options...
Fishinnards Posted June 1, 2011 Share Posted June 1, 2011 Last night I made murgh saag (chicken with greens, not saag actually but spinach and kale), chapatis, aloo gobi (cauliflower and potatoes) and homemade paneer with tomatoes, onions, ginger, chillies, cilantro, lemon juice, and chaat masala This weekend we had meat and potatoes, (aloo memna) with lamb shoulder from Let's Meat On The..., and chickpeas with spinach, cucumber raita, and chapatis, washed down with Graham Beck Brut Rosé Link to comment Share on other sites More sharing options...
Pat Posted June 1, 2011 Share Posted June 1, 2011 Last night everything was cold: Rustic bread and butter Fresh fruit cocktail (raspberries, champagne mango, and bing cherries) with lime Steak salad with butter lettuce, tomato, and avocado Multicolored fingerling potato salad with hard-boiled egg, cornichons, shallots, and ranch dressing Marinated grilled vegetable salad (eggplant, tomato, spring onion, yellow bell pepper) Link to comment Share on other sites More sharing options...
zoramargolis Posted June 1, 2011 Share Posted June 1, 2011 pork porterhouse chops, herb-brined and applewood smoke-grilled over charcoal m' spicy mustard bbq sauce broccolini, wrapped in foil, cooked in the bbq artisan grits with fresh corn and cheese Sierra Nevada Glissade Link to comment Share on other sites More sharing options...
Pete Posted June 2, 2011 Share Posted June 2, 2011 Baby Back Ribs with mushrooms (sauteed in roasted garlic butter) and orzo. I made the Baby Back Ribs using Alton Brown's indoor cooking method as a guide. I made a batch of Zora's Spicy S.C. Mustard Sauce, thinned a portion of it out with some white wine to act as the braising liquid, and finished them under the broiler with a heavy dose of the sauce. Killer. Link to comment Share on other sites More sharing options...
lperry Posted June 3, 2011 Share Posted June 3, 2011 The heat takes away my appetite, so there's been a lot of fruit for dinner lately. Tonight was pasta with mild mustard greens cooked with olive oil and red pepper flakes and a simple chickpea salad dressed with olive oil, lemon, and romano cheese. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 3, 2011 Share Posted June 3, 2011 tandoori chicken thighs: herb-brined, coated with Patak's tikka paste mixed with yogurt, charcoal grilled fresh mint chutney roasted corn on the cob raita basmati rice Sierra Nevada glissade Link to comment Share on other sites More sharing options...
Heather Posted June 3, 2011 Share Posted June 3, 2011 New kitchen christening: pork chops with pan sauce of vermouth, cream, minced cornichons, capers and tarragon steamed asparagus fettucine Link to comment Share on other sites More sharing options...
Pat Posted June 4, 2011 Share Posted June 4, 2011 Leftover bell peppers stuffed with ground pork Chicken salad sandwich with arugula mix, bacon, and avocado on toast (My husband had the peppers and sandwich. I just had chicken salad with the greens mix.) Link to comment Share on other sites More sharing options...
Fishinnards Posted June 4, 2011 Share Posted June 4, 2011 Meatless Friday, southern (Indian) style, zucchini sambar (kuzhambu), potato paliya. poppadoms (not homemade!), eggplant chutney (kathirikkai thuvaiyal), cucumber yogurt salad (vallarikkai pachadi), and rice, with Allagash Curieux (which was great) and for desert Banana Pudding Custard from the Dairy Godmother (also amazing). Link to comment Share on other sites More sharing options...
leleboo Posted June 6, 2011 Share Posted June 6, 2011 Pork loin with a crust of panko, thyme, rosemary, a teeny bit of cumin, garlic, and Dijon roasted broccoli and red onion sautéed shiitake and cremini mushrooms with garlic pumpernickel a Willamette valley pinot noir provided by my guest yay Link to comment Share on other sites More sharing options...
Pat Posted June 6, 2011 Share Posted June 6, 2011 Baby arugula greens mix, chopped celery, cucumber slices, chopped tomato; ranch dressing Leftover pork stuffed bell peppers Steamed asparagus topped with frizzled prosciutto, feta, and fried eggs Link to comment Share on other sites More sharing options...
pizza man Posted June 6, 2011 Share Posted June 6, 2011 frizzled prosciutto :-) I'm on a serious egg kick myself. Been buying them from the farm market, making a simple egg salad with yellow celery leaves, brunois sweet onion, and mayo, Then throwing it up on white bread. Yum. Link to comment Share on other sites More sharing options...
Fishinnards Posted June 6, 2011 Share Posted June 6, 2011 "Nahari" made with lamb shanks from ecofriendly braised with fried onion, hot pepper, ground fresh ginger, ground dried ginger, nutmeg, mace, fennel, bay leaves and cinnamon Link to comment Share on other sites More sharing options...
zoramargolis Posted June 6, 2011 Share Posted June 6, 2011 gigante beans in tomato sauce, Italian salami, marinated roasted peppers, olive oil-packed tuna, kalamata olives on a bed of spinach salad with tomatoes, cucumbers and feta cheese dressed with red wine vinaigrette crusty bread and butter peach crisp TJ's iced green tea Link to comment Share on other sites More sharing options...
lperry Posted June 7, 2011 Share Posted June 7, 2011 We're back to grilled veg dinners for the summer. Turnips from the garden sliced into small wedges and grilled with new potatoes, seasoned with fresh oregano because it is escaping the raised bed. A quick black bean salad with mango and Vidalia onion dressed simply with lime and olive oil. It was even nice enough to sit on the deck to eat. Link to comment Share on other sites More sharing options...
Pat Posted June 7, 2011 Share Posted June 7, 2011 Last night: Baguette and evoo for dipping Bay scallops and rock shrimp in lemon-parsley butter Penne with chorizo in a cream sauce Link to comment Share on other sites More sharing options...
monavano Posted June 7, 2011 Share Posted June 7, 2011 Chicken Marbella (I used golden raisins vs. prunes), brown basmati rice and rabe. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 7, 2011 Share Posted June 7, 2011 charcoal-grilled tunaburgers (albacore ground with ginger, shallot, cilantro, panko, egg and lime juice) on toasted buns with fresh spinach, sliced tomato and horseradish mayo (couldn't find any wasabi in the house) watermelon Sierra Nevada glissade Link to comment Share on other sites More sharing options...
bettyjoan Posted June 8, 2011 Share Posted June 8, 2011 Oven-fried chicken with broccoli slaw - yum! Just what the doctor ordered after a craptastic day at the office. Link to comment Share on other sites More sharing options...
Pat Posted June 8, 2011 Share Posted June 8, 2011 Warm potato, fennel, and onion salad with balsamic vinaigrette Pork tenderloin sandwiches Link to comment Share on other sites More sharing options...
porcupine Posted June 8, 2011 Share Posted June 8, 2011 Mushroom and bell pepper creole stew from that great vegetarian cookbook Fields of Greens. I added some gumbo filé and an andouille sausage that was in the freezer, though... Link to comment Share on other sites More sharing options...
monavano Posted June 8, 2011 Share Posted June 8, 2011 Crock pot kielbasa and sauerkraut. I laid pierogies on top for the last 30 minutes and they steamed perfectly. Served with sour cream and spicy brown mustard. And a slice of pump/rye swirl. Am officially out of my Philly Polish food... Link to comment Share on other sites More sharing options...
leleboo Posted June 8, 2011 Share Posted June 8, 2011 Seared rare tuna with watercress pesto Saffron and chive corn puree Roasted haricots verts with dill Link to comment Share on other sites More sharing options...
Anna Blume Posted June 8, 2011 Share Posted June 8, 2011 Shaved fennel salad w lemon and Parmesan shards Roasted purple, cheddar and white cauliflower; plenty of garlic Raw fava beans Prosciutto e melone A couple of stalks of roasted asparagus Link to comment Share on other sites More sharing options...
Pat Posted June 8, 2011 Share Posted June 8, 2011 Raw fava beans How do you get them out of the outer skins without blanching them? I love favas almost much as my beloved fordhook limas which I can't find anymore, but it's sometimes difficult to get them out of the skins even when they're blanched/briefly cooked first. Link to comment Share on other sites More sharing options...
bettyjoan Posted June 9, 2011 Share Posted June 9, 2011 Grilled tomato and goat cheese pizza Mmmm, bread and cheese... Link to comment Share on other sites More sharing options...
porcupine Posted June 9, 2011 Share Posted June 9, 2011 Cold dinner for a hot day: cream of fennel soup with tarragon black bean, mango, jicama salad a small wedge of roccolo (a delicious Italian cheese that I'd never heard of before today) one slice from a really awful baguette strawberries and blueberries with cream Link to comment Share on other sites More sharing options...
kmm Posted June 9, 2011 Share Posted June 9, 2011 no added heat in the house theme: grilled shallots in olive oil grilled soy sauce, ginger, garlic and honey pork chops great technique defrosted frozen lima bean and corn succotash microwave steamed green beans '08 ZH basic gewertz strawberries with creme fraiche & our garden mint Link to comment Share on other sites More sharing options...
Anna Blume Posted June 9, 2011 Share Posted June 9, 2011 How do you get them out of the outer skins without blanching them? I love favas almost much as my beloved fordhook limas which I can't find anymore, but it's sometimes difficult to get them out of the skins even when they're blanched/briefly cooked first. Very short fingernails, but still manage just like the Pugliese who sit outside w favas, pecorino, bread, and wine and call it a meal. Thomas Keller does not permit his kitchen staff to blanch favas to double-shell them, saying the method interferes w their flavor. I just wanted to see what a few would be like chopped finely and used as a bright green condiment, a bit like pistachio nuts. ************ A bowl of vignarola, sort of. Just a little tesa instead of guanciale. Cooked the [blanched to double-shell] favas around 7 minutes vs. 30-40 and instead of long-stewed, olive green, mushy English peas, crisp, vivid green, blanched sugar snap peas folded into the reheated artichoke, potato, onion and fava braise with lemon juice and freshly, chopped parsley. Mango for dessert. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 9, 2011 Share Posted June 9, 2011 Yesterday, we had lunch at Joe's Noodle House, so dinner was a salad: iceberg, romaine and baby spinach with cuke, scallion, shaved fennel, tomato, avocado, crumbles of Valdeon (a Spanish blue cheese), pine nuts and raspberries dressed with roasted almond oil, pear cider vinegar and lemon juice lightly toasted "pretzel baguette" vanilla gelato and chocolate sauce Link to comment Share on other sites More sharing options...
Pat Posted June 9, 2011 Share Posted June 9, 2011 Last night was leftover potato-fennel salad and tuna melts with provolone on English muffins. Turned on the broiler while the muffin halves were in the toaster, assembled the open-faced sandwiches on a cookie sheet and ran under the broiler for 1-2 minutes to melt the cheese. Turned off broiler promptly . Link to comment Share on other sites More sharing options...
Fishinnards Posted June 9, 2011 Share Posted June 9, 2011 It was so hot and I am crazy and love this weather, so I grilled a chicken. Marinated it with garlic, white pepper, coriander root, palm sugar, fish sauce, oyster sauce, and dark soy. Also made green papaya salad, and lots of rice. drank some Flying Fish Belgian Abbey Dubbel Link to comment Share on other sites More sharing options...
bettyjoan Posted June 10, 2011 Share Posted June 10, 2011 Stir-fried shrimp in spicy orange sauce Brown rice Steamed peas Link to comment Share on other sites More sharing options...
qwertyy Posted June 10, 2011 Share Posted June 10, 2011 It was so hot and I am crazy and love this weather, so I grilled a chicken. Marinated it with garlic, white pepper, coriander root, palm sugar, fish sauce, oyster sauce, and dark soy. Also made green papaya salad, and lots of rice. ... drank some Flying Fish Belgian Abbey Dubbel That looks fan-damn-tastic (as do all your meals!). Where do you get the green papaya for your salad? I am carless in Columbia Heights and haven't been able to find it in any local stores; I end up using carrots (which are fine, but not the same). Also, because you seem to be pretty awesome at this Asian cookery thing, do you have a good recipe for Thai pomelo salad? I fell in love with it last time I was in Bangkok and have got a mad craving... Thanks! Link to comment Share on other sites More sharing options...
Pat Posted June 10, 2011 Share Posted June 10, 2011 Tabbouleh Tuna salad in Belgian endive scoops Potato and crispy baby artichoke salad with onion and garlic; balsamic vinaigrette Link to comment Share on other sites More sharing options...
Fishinnards Posted June 10, 2011 Share Posted June 10, 2011 That looks fan-damn-tastic (as do all your meals!). Where do you get the green papaya for your salad? I am carless in Columbia Heights and haven't been able to find it in any local stores; I end up using carrots (which are fine, but not the same). Also, because you seem to be pretty awesome at this Asian cookery thing, do you have a good recipe for Thai pomelo salad? I fell in love with it last time I was in Bangkok and have got a mad craving... Thanks! Here is a good recipe for Yum Som-o (pomelo salad) on RasaMalaysia.com. It's a guest post from Leela at shesimmers.com one of the best Thai cooking blogs in English. I get my green papayas from the Thai grocery, either Bangkok 54 on Columbia Pike in Arlington, or Duangrat in Bailey's Crossroads. You can even buy preshredded green papaya, which is great. The few times I tried to buy green papaya from a regular store they would be starting to ripen inside, so I stick to Asian stores. Neither of these stores are close to a metro though. You might have better luck in MD, maybe Weaton or something. Vietnamese groceries would have them as well, but off hand I can't think of any near metro but I'm not to familiar with Asian grocery geography in MD . Last night I made som tam (green papaya salad) again along with yum gai yang (grilled chicken salad) from the leftover grilled chicken, and pad pet mu sai tua keak, (pork strir fried in red curry paste with green beans) and lots of jasmine rice. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 10, 2011 Share Posted June 10, 2011 pan saute of oyster mushrooms, asparagus, fennel. scallions and frozen peas, garnished with chiffonade of ham, tarragon, lemon zest and chives basmati rice I thought it was delicious. J took a couple of bites then took his plate into the kitchen and had an Emmi yogurt instead. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 10, 2011 Share Posted June 10, 2011 pan saute of oyster mushrooms, asparagus, fennel. scallions and frozen peas, garnished with chiffonade of ham, tarragon, lemon zest and chives basmati rice Sounds really good to me, too! ************* Dinner for lunch today: Chard stuffed w brown rice, plumped currants, toasted pinenuts, ground bison, onion, garlic scapes and chard stems, all seasoned w Aleppo pepper, pomegranate molasses and a little lemon juice. Butter & olive oil-slathered. Smidgen of leftover tomato sauce in between two layers, then chicken stock, third way up side of gratin dish before baking. Each leaf individually blanched and filling all prepped Wednesday evening, time-consuming process all because I was getting sick of greens-in-a-pan w olive oil and garlic or onions. Conclusion is that as much as I will scarf down just about anything made w pomegranate molasses, chard has got to be my least favorite leafy green. Link to comment Share on other sites More sharing options...
monavano Posted June 10, 2011 Share Posted June 10, 2011 Sounds really good to me, too! ************* Dinner for lunch today: Chard stuffed w brown rice, plumped currants, toasted pinenuts, ground bison, onion, garlic scapes and chard stems, all seasoned w Aleppo pepper, pomegranate molasses and a little lemon juice. Butter & olive oil-slathered. Smidgen of leftover tomato sauce in between two layers, then chicken stock, third way up side of gratin dish before baking. Each leaf individually blanched and filling all prepped Wednesday evening, time-consuming process all because I was getting sick of greens-in-a-pan w olive oil and garlic or onions. Conclusion is that as much as I will scarf down just about anything made w pomegranate molasses, chard has got to be my least favorite leafy green. Same here. As beautiful as it is, I find it to taste of minerals; of the soil. I'll take tat soi or escarole over chard any day. Link to comment Share on other sites More sharing options...
lperry Posted June 11, 2011 Share Posted June 11, 2011 We had some friends over last night to christen our dining chairs (that were ordered before Thanksgiving.) Paella with grilled portobello mushrooms and tomatoes. Green beans in a mustard, walnut oil, sherry vinaigrette. Apple and fennel salad with lemon and olive oil. A Fumé Blanc and a Torrontes after Scapa scotch. I know the fennel salad is fall-ish, but one of our guests and I love fennel enough that I figured I could get away with it. Ditto on the scotch for Mr. lperry and the other guest. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 12, 2011 Share Posted June 12, 2011 I know the fennel salad is fall-ish, but one of our guests and I love fennel enough that I figured I could get away with it. Ditto on the scotch for Mr. lperry and the other guest. Fennel just appeared in markets around town two weeks ago...though as a serious gardener you probably know it's in season. Apples? :shrug: I just bought a few organic pears from Argentina because this past fall's local crop did not do well and I miss them. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 12, 2011 Share Posted June 12, 2011 charcoal-grilled marinated skirt steak fajitas corn tortillas pico de gallo canned refried beans Pacifico Sierra Nevada kellerweisen Link to comment Share on other sites More sharing options...
Pat Posted June 12, 2011 Share Posted June 12, 2011 We grilled last night: Veal chop Chorizo sausage Chicken Andouille sausage Baked potatoes Feta packet [feta, tomato and red onion slices, capers, and fresh oregano] We also had a baguette for eating the feta mixture and BBQ pinquito beans with mango, peach, and bacon. Link to comment Share on other sites More sharing options...
bettyjoan Posted June 12, 2011 Share Posted June 12, 2011 What last night's dinner was supposed to be - Roasted pork loan with mustard sauce Sauteed squash and zucchini What last night's dinner actually was - A Chick-fil-a sandwich after leaving the ER The pork was seared on the stovetop and then finished in the oven, and though I had the sense to remove the pan from the oven with an oven mitt, 2 minutes later I went to move the pan and grabbed it full-on with my left hand. Second degree burns all over. Worst pain of my life, quite possibly. Link to comment Share on other sites More sharing options...
lperry Posted June 12, 2011 Share Posted June 12, 2011 Fennel just appeared in markets around town two weeks ago...though as a serious gardener you probably know it's in season. Apples? :shrug: I just bought a few organic pears from Argentina because this past fall's local crop did not do well and I miss them. I was in the Piedmont near Charlottesville a couple of years ago, and some gardeners there had managed to produce a fall crop of fennel as well as the early summer crop. <envy> Cooler summers, I guess. Mine burned up in the heat this year, so I'm stuck with Trader Joe's. The pork was seared on the stovetop and then finished in the oven, and though I had the sense to remove the pan from the oven with an oven mitt, 2 minutes later I went to move the pan and grabbed it full-on with my left hand. Second degree burns all over. Worst pain of my life, quite possibly. So sorry. I've grabbed a hot baking sheet before and it was pretty awful. I hope they gave you some nice meds. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 12, 2011 Share Posted June 12, 2011 A Chick-fil-a sandwich after leaving the ER Second degree burns all over. Worst pain of my life, quite possibly. Lots of sympathetic winces here, reading your saga of kitchen misfortune and pain. I'm sure every serious cook and chef here has had a similar experience. I know I have. Burns on fingers and hands are especially awful, because you have so damn many nerve endings in that part of the body, and they all scream as loudly as possible when they get burned. Keeping it dry while it heals and you're trying to live your life afterward is also a challenge and a half. Amazing that you had appetite enough to follow your ER visit with a Chick-fil-A sandwich! I second LPerry. Don't scrimp on the painkillers (and cold packs), and here's your big opportunity to find out about the true character of the guy you married--how well does he take care of you and how willing is he to take over the tasks you usually do--like putting meals together? In sickness and in health is an easy vow to take, when it is just a concept--especially for guys. Link to comment Share on other sites More sharing options...
Pat Posted June 12, 2011 Share Posted June 12, 2011 The pork was seared on the stovetop and then finished in the oven, and though I had the sense to remove the pan from the oven with an oven mitt, 2 minutes later I went to move the pan and grabbed it full-on with my left hand. Second degree burns all over. Worst pain of my life, quite possibly. My sympathies. I've also done that, with a pan that has a metal handle that is good for making frittatas. Started it on the stove and put it in the oven to finish. After it came out of the oven, I took the oven mitt off and then grabbed the handle to turn it to the side so it wasn't sticking out off the edge of the stove. Fortunately, the pan hadn't been in the oven that long, so I only got first degree burns. My second degree burns and ER trip were from idiotically tilting a pan to keep the meat from sticking when I was searing a pot roast. Hot fat washed all over my right arm. Dinner that night was pizza at PIzza Paradiso, which we hit after picking up my prescription at a nearby CVS that was still open fairly late on a Sunday night. Link to comment Share on other sites More sharing options...
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