Pat Posted October 18, 2011 Share Posted October 18, 2011 Warm Savoy cabbage slaw Baked chicken breasts Roasted yellow beets I'd had the Savoy cabbage in the refrigerator for quite some time and kept putting off using it. This Anne Burrell recipe turned out pretty well. It made an awful lot of slaw, though. Link to comment Share on other sites More sharing options...
Anna Blume Posted October 19, 2011 Share Posted October 19, 2011 Caserola de tortillas y legumbres, the vegetables being a variety of purple and green organic runner and pole beans and corn. Diana Kennedy says the original version of the dish calls for chorizo, but thinks the sausage overpowers the vegetables in the filling. I made a vegetarian version, mixing a bit of feta in with the vegetables sandwiched between two layers of fried tortilla strips and a roasted tomato sauce. Additional cheese grated and sprinkled on top, not the specified queso from Chihuahua. Pat, DK has a recipe for ground beef w cabbage from Chiapas: Carne de res con col . Link to comment Share on other sites More sharing options...
zoramargolis Posted October 19, 2011 Share Posted October 19, 2011 posole verde refried beans corn tortillas Sam Adams octoberfest Link to comment Share on other sites More sharing options...
darkstar965 Posted October 20, 2011 Share Posted October 20, 2011 Seared scallops w/ jamon serrano chips atop a bed of swiss chard puree Roast wild mushrooms with shallot White burgundy Link to comment Share on other sites More sharing options...
zoramargolis Posted October 20, 2011 Share Posted October 20, 2011 boeuf bourguinon made with Smith Meadows grass-fed beef that had been in a cooked wine marinade for 3 days, oven braised with criminis and cippolini onions steamed green beans baked potato seckel pears poached in spiced wine syrup, with vanilla creme fraiche 2009 Dom. Dupeuble Beaujolais (Kermit Lynch import) Link to comment Share on other sites More sharing options...
monavano Posted October 20, 2011 Share Posted October 20, 2011 boeuf bourguinon made with Smith Meadows grass-fed beef that had been in a cooked wine marinade for 3 days, oven braised with criminis and cippolini onions steamed green beans baked potato seckel pears poached in spiced wine syrup, with vanilla creme fraiche 2009 Dom. Dupeuble Beaujolais (Kermit Lynch import) Zora, How long do you cook the wine? What's the process and do you store it after? Freeze it? Link to comment Share on other sites More sharing options...
zoramargolis Posted October 21, 2011 Share Posted October 21, 2011 Zora, How long do you cook the wine? What's the process and do you store it after? Freeze it? I did two dishes with cooked wine, but I presume you are asking about the marinade. I simmer a bottle of red wine with aromatic veg, fresh herbs and a piece of orange peel for about 20-30 minutes, then let it sit and steep until it is cool. Strain out the solids and put the liquid in the fridge in a big measuring cup until it is cold, a few hours or overnight. then I put the meat into a zip-lock bag and pour the marinade over it. Keep the bag in a bowl in the fridge until I'm ready to cook it. Tonight we had kale and four-mushroom* lasagna with homemade ricotta. *crimini, oyster, shiitake and porcini Link to comment Share on other sites More sharing options...
Anna Blume Posted October 22, 2011 Share Posted October 22, 2011 Given the very late lunch of carne de res con col as tostadas w queso fresco and lime-marinated red onion, just Ak-mak, plain, to accompany a tall mug of butternut squash soup made w young ginger, lemongrass, and Thai bird chilies. Link to comment Share on other sites More sharing options...
Pat Posted October 22, 2011 Share Posted October 22, 2011 Posole with hot chiles, pork sausage, and tomatoes Leftover golden beets Leftover collard squares Pan-roasted mushrooms I had cooked an entire pound of Rancho Gordo posole a few months ago and there was no way I was going to be able to use it all in a reasonable time. I vacuum-sealed about half of it and froze it, having no idea how well it would freeze. After thawing in the refrigerator, it went into a Dutch oven yesterday, along with sauteed onion and garlic and some browned habanero-green chile sausage meat I got at Whole Foods. I also put in a can of Muir Glen tomatoes with green chiles, chicken broth, a reconstituted dried ancho, and some adobo sauce from canned chipotles. It simmered for a while but not all that long, since the posole was already fully cooked. It proved to be a successful experiment, spicy but not super hot. Link to comment Share on other sites More sharing options...
lperry Posted October 26, 2011 Share Posted October 26, 2011 Snap beans and flageolets in a sherry/walnut oil/coarse mustard vinaigrette Risotto with roasted cherry tomatoes A summery meal, but all the produce came out of the back yard. If this weather keeps up, the garden will keep producing. I'm pretty sure we had frost before now last year. Link to comment Share on other sites More sharing options...
The Hersch Posted October 26, 2011 Share Posted October 26, 2011 Country ham and hen's eggs with chanterelles and chard. Link to comment Share on other sites More sharing options...
lperry Posted October 26, 2011 Share Posted October 26, 2011 Roasted asparagus with romesco sauce Quiche with roasted crimini mushrooms, roasted onion, sun-dried tomatoes, feta and thyme. Mustard, hot sauce and nutmeg made it into the custard. A sidecar for the chef Link to comment Share on other sites More sharing options...
monavano Posted October 26, 2011 Share Posted October 26, 2011 Curried pumpkin soup with Greek yogurt and pepitas. Frisee salad with gorgonzola and tomatoes. Leftover bigos stew. For dessert, one of my red velvet cupcakes with cream cheese frosting (with an inaugural cup of decaf coffee from our new Keurig) Link to comment Share on other sites More sharing options...
monavano Posted October 26, 2011 Share Posted October 26, 2011 Country ham and hen's eggs with chanterelles and chard. I want that for breakfast this Saturday morning Link to comment Share on other sites More sharing options...
Anna Blume Posted October 27, 2011 Share Posted October 27, 2011 Gratin of fresh cranberry beans w ham Ribbons of collards braised w Tuscan kale Maitake braised w tesa and garlic Roasted sweet potato Pear cider Link to comment Share on other sites More sharing options...
zoramargolis Posted October 27, 2011 Share Posted October 27, 2011 cubes of leftover braised eco-friendly pork butt, re-warmed in an improvised mojo (orange juice, lime juice, garlic, onion, cumin and oregano) spiced-up black beans from a can basmati rice fried plantains with creme fraiche quince and pear tart with almond streusel (made yesterday) Sam Adams Octoberfest Link to comment Share on other sites More sharing options...
monavano Posted October 28, 2011 Share Posted October 28, 2011 Today's damp, rainy weather was perfect for chili. I used a seared pork tenderloin leftover from prepping dinner 2 days ago and chopped it up for the chili. I used Hard Times Cincinnati Chili Mix with lots of beans, peppers, mushrooms and tomato products. Oh, and beer. I find the mix to be a tad spicy hot, so I add a little honey to round out the flavors. The chili was served chili mac - style over ww pasta with cheese and sour cream. Hit the spot. Cookie n' Cream ice cream sandwich. Link to comment Share on other sites More sharing options...
darkstar965 Posted October 28, 2011 Share Posted October 28, 2011 - Whole black bass baked and roasted with a prawn and fresh lemongrass stuffing* - Roasted cherry tomatoes with olive oil and tarragon - Pan-roasted baby carrots from Dupont Farmers Market with lots of diced onion in butter and olive oil 2010 Cederberg Bukettraube (ZA) and, some kind of pretty amazing Port a neighbor just brought back from Lisbon but, damn her! she didn't leave us the bottle so I'm not sure what it was * thanks for that super 'fish from the back,' Blacksalt Market! Link to comment Share on other sites More sharing options...
Pat Posted October 28, 2011 Share Posted October 28, 2011 Multi-grain bread and soy spread Cream of potato, leek, and watercress soup Broiled sirloin steak Macaroni and cheese Link to comment Share on other sites More sharing options...
The Hersch Posted October 28, 2011 Share Posted October 28, 2011 Potage parmentier aux ciboulettes (accompanied by bread and cheese). Link to comment Share on other sites More sharing options...
Heather Posted October 29, 2011 Share Posted October 29, 2011 Pancakes, sausage, applesauce, coffee & apple cider at the Boy Scout Troop 33 pancake supper at Takoma Park Presbyterian church. Link to comment Share on other sites More sharing options...
Pat Posted October 30, 2011 Share Posted October 30, 2011 Multi-grain toast with soy spread Noodles and cheese casserole (Muenster and cottage) Kale, blanched and then sauteed with lardons of bacon and sliced garlic Link to comment Share on other sites More sharing options...
ScotteeM Posted October 30, 2011 Share Posted October 30, 2011 With limited resources in our kitchenette at the Residence Inn Marriott in Merrifield, a salad of arugula with Hakorei turnips and green meat radish from our CSA with homemade miso salad dressing, boiled potatoes (also from our CSA), and shrimp (from H-Mart) in a garlic cream sauce. Link to comment Share on other sites More sharing options...
Ilaine Posted October 30, 2011 Share Posted October 30, 2011 Slices of cold, wet, raw fish. Salmon, tuna, yellow tail, dipped in wheat free tamari from home, doctored with wasabi and pickled ginger Also slices of cooked octopus and clam. From H Mart, $15 a pound. Salmon roe, $25 a pound. Link to comment Share on other sites More sharing options...
captcourt Posted October 30, 2011 Share Posted October 30, 2011 Manhattans. which don't go with the rest of the meal but were great nevertheless Enchiladas with chicken (simmered in an improvised chili broth that got reduced to become the sauce), goat cheese, and black beans Rajas poblanos, except we had no poblanos and subbed in anaheims and red bell pepper instead Halloween candy :x Link to comment Share on other sites More sharing options...
qwertyy Posted October 30, 2011 Share Posted October 30, 2011 A beautiful bowl of just-made broccoli soup A just-baked, fantastic apple and cheddar muffin A delicious 2008 French white wine with too many words on it for me to bother typing it all Three for three! I'd never made the muffins before, but they're really good. Fluffy and cheesy and not, actually, very apply; the apple just adds a bit of clean sharpness to the flavor. Keeper! Link to comment Share on other sites More sharing options...
Pat Posted October 30, 2011 Share Posted October 30, 2011 Multigrain bread and butter Red leaf lettuce, mushrooms, sliced radishes, cherry tomatoes; vinaigrette Herbed pork tenderloin with apricot preserves sauce Roasted mixed mushrooms and fingerling potatoes Link to comment Share on other sites More sharing options...
zoramargolis Posted October 31, 2011 Share Posted October 31, 2011 Stachowski weisswurst brussels sprouts pan roasted in brown butter oven roasted butternut squash WF harvest bread, toasted Link to comment Share on other sites More sharing options...
Heather Posted October 31, 2011 Share Posted October 31, 2011 Hot dogs with mustard, chili, chopped onions, hot chow-chow cole slaw with apple cider dressing Apple cider for kids, beer for mom Halloween candy Link to comment Share on other sites More sharing options...
Tweaked Posted October 31, 2011 Share Posted October 31, 2011 Bun Tom - DC Style Link to comment Share on other sites More sharing options...
The Hersch Posted October 31, 2011 Share Posted October 31, 2011 Stachowski weisswurst I haven't yet had a chance to try Jamie S's charcuterie. If you've had Weisswurst in Bavaria, how does his compare with it? Does his have the thick casing that must be peeled away? Link to comment Share on other sites More sharing options...
zoramargolis Posted October 31, 2011 Share Posted October 31, 2011 I haven't yet had a chance to try Jamie S's charcuterie. If you've had Weisswurst in Bavaria, how does his compare with it? Does his have the thick casing that must be peeled away? I've never had weisswurst in Germany, but have eaten numerous American versions. Jamie's is superb, subtly spiced and great texture. It is in a natural casing (i assume pork) that is not thick. Link to comment Share on other sites More sharing options...
Fishinnards Posted October 31, 2011 Share Posted October 31, 2011 Saturday, Malay chicken curry, stir fried spinach with garlic, and cucumber "pickle" (achad/achar) (fresh cucumber with sugar, vinegar, garlic, chillies, cilantro, and peanuts). Jasmine rice. Sunday, Shab deg (lamb neck with turnips), green beans with garlic and mustard seeds, cucumber raita, hari chutney. Basmanti rice Link to comment Share on other sites More sharing options...
Ilaine Posted October 31, 2011 Share Posted October 31, 2011 One miniature Almond Joy. Two miniature Heath Bars. Miso soup, dinner style, thick with shiitake mushrooms and pure buckwheat soba noodles. Eying the miniature Reese's Peanut Butter Cups. Link to comment Share on other sites More sharing options...
lperry Posted November 1, 2011 Share Posted November 1, 2011 One miniature Almond Joy. Two miniature Heath Bars. Miso soup, dinner style, thick with shiitake mushrooms and pure buckwheat soba noodles. Eying the miniature Reese's Peanut Butter Cups. I admire your restraint. In the holiday spirit, roasted sweet potato soup with apple and garam masala, topped with roasted pumpkin seeds. I've also eaten approximately four hundred million Tootsie rolls and a couple of Butterfingers. A very long run is planned for tomorrow. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 1, 2011 Share Posted November 1, 2011 one-pot casserole improvisation: chicken thighs, crimini mushrooms/porcini powder, barley, brussels sprouts, base of soffrito, fresh tomato sauce, chicken stock, white wine, bouquet garni. Very tasty. 2009 Montebuena Rioja Link to comment Share on other sites More sharing options...
Pat Posted November 1, 2011 Share Posted November 1, 2011 Salad of red leaf lettuce, (hydroponic) tomatoes, and radishes; vinaigrette Leftover cream of potato, leek, and watercress soup Cheese tortellini in a Parmesan cream sauce I'm resisting the inclination to call the sauce for the tortellini "Alfredo," but that was the general idea . Link to comment Share on other sites More sharing options...
The Hersch Posted November 1, 2011 Share Posted November 1, 2011 I've never had weisswurst in Germany, but have eaten numerous American versions. Jamie's is superb, subtly spiced and great texture. It is in a natural casing (i assume pork) that is not thick. The apparently official Weisswurst page, from the Bayerisches Staatsministerium für Ernährung, Landwirtschaft und Forsten: Weisswurst! Link to comment Share on other sites More sharing options...
zoramargolis Posted November 1, 2011 Share Posted November 1, 2011 The apparently official Weisswurst page, from the Bayerisches Staatsministerium für Ernährung, Landwirtschaft und Forsten: Weisswurst! Doh! We unwittingly violated many of the rules: we ate it in the evening not the morning, steamed and then pan-grilled the sausages, and did not remove the casings. Link to comment Share on other sites More sharing options...
The Hersch Posted November 1, 2011 Share Posted November 1, 2011 Doh! We unwittingly violated many of the rules: we ate it in the evening not the morning, steamed and then pan-grilled the sausages, and did not remove the casings. If the casings were easily edible, then there wouldn't be any reason to remove them. The casings used for Weisswurst in Germany are thick and tough, and you wouldn't want to eat them. I mean to cast no aspersions on Mr. Stachowski or his sausages, which I have every reason to believe are excellent, short of having eaten any myself. But some German-style sausages one encounters in the U.S. are rather different from what one finds in Germany. The "Brat Hans" line that Whole Foods carries provides a perfect example. They have a Bratwurst that's really quite good, suitable for pan-grilling. They also have a Weisswurst, but it seems to be pretty much the same sausage as the Bratwurst, only with parsley added. It's also suitable for pan-grilling and is also quite good, but it's not really Weisswurst. It doesn't even have any veal in it. Link to comment Share on other sites More sharing options...
goldenticket Posted November 4, 2011 Share Posted November 4, 2011 Sausages and Green Lentils with Tomato Salsa - since my hunt for the Castelluccio lentils was a dead-end, I went with Puy lentils. The result was a lovely bowl of comfort food, fairly easily prepared, though I'm pretty sure I used almost every pot in the house I liked the 'salsa' - the cinnamon stick and dried red pepper added a nice hint of complexity. Steamed broccoli with a splash of olive oil and a squeeze of lemon juice rounded out what felt like a pretty healthy, and very satisfying, meal. Link to comment Share on other sites More sharing options...
monavano Posted November 4, 2011 Share Posted November 4, 2011 Salad Soup- leftover cabbage, Red Apron merguez, leftover rosemary potatoes, onions, scallions, chicken stock and water made for a surprisingly wonderful peasant soup inspired by Jacques. I so enjoy making soup with any type of sausage as I leave the seasoning and flavors mostly up to the sausage itself. Each soup sings a different song depending on the protein, sausage preparation and who made it. Fall lasagna with roasted, saged butternut squash, canned pumpkin, bechamel, Blue Ridge mozzarella, smoked mozzarella, goat's milk ricotta and Fulvi. The salty pecorino was a nice foil for the sweeter squash. Link to comment Share on other sites More sharing options...
Pat Posted November 5, 2011 Share Posted November 5, 2011 Last night Baby arugula with tomatoes, cucumber, and radishes; vinaigrette Dates stuffed with Grand Marnier brie and peanut butter [different stuffings for different dates] Turkey chili with sour cream and avocado; tortilla chips Tonight BBQ roasted half chicken [bbq sauce added at the end] Leftover macaroni and cheese Roasted poblanos stuffed with turkey chili Link to comment Share on other sites More sharing options...
lperry Posted November 5, 2011 Share Posted November 5, 2011 Fall lasagna with roasted, saged butternut squash, canned pumpkin, bechamel, Blue Ridge mozzarella, smoked mozzarella, goat's milk ricotta and Fulvi. The salty pecorino was a nice foil for the sweeter squash. A few years back Gourmet (IIRC) had a butternut squash lasagne with hazelnuts as a holiday main. I need to find that recipe again. Weird schedules and too much travel have made for clean out the fridge or see what's in the pantry meals lately, the least embarrassing of which were grits with sautéed spinach, mushrooms, and pecorino cheese, and penne with roasted cherry tomatoes and goat's cheese. The pasta was tonight, and the tomato plants keep cranking them out, although I think all but two have stopped blooming now. I can't bring myself to tell them it's almost winter. Link to comment Share on other sites More sharing options...
Pat Posted November 5, 2011 Share Posted November 5, 2011 A few years back Gourmet (IIRC) had a butternut squash lasagne with hazelnuts as a holiday main. I need to find that recipe again. This sounded good, so I looked up the recipe. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 5, 2011 Share Posted November 5, 2011 Thursday night: charcoal roasted spice-rubbed Empire chicken romesco sauce broccoli puree Last night: enchiladas suizas with salsa verde canned refried beans basmati rice pico de gallo Link to comment Share on other sites More sharing options...
zoramargolis Posted November 6, 2011 Share Posted November 6, 2011 tonight: blanquette de veau with chanterelles and criminis (made with rose veal from Lebanese Butcher) haricots verts basmati rice baguette bartlett pears poached in spiced wine syrup, with vanilla creme fraiche 2010 Le Fils des Gras Moutons (yes!) muscadet Link to comment Share on other sites More sharing options...
Pat Posted November 6, 2011 Share Posted November 6, 2011 Romaine, tomato, and cucumber salad; vinaigrette Mushroom - arugula - sausage calzone Link to comment Share on other sites More sharing options...
lperry Posted November 6, 2011 Share Posted November 6, 2011 This sounded good, so I looked up the recipe. Oof. I'm not going to think about what it means that I thought 2001 was "a few years back." At least I didn't say, "In my day..." Link to comment Share on other sites More sharing options...
leleboo Posted November 6, 2011 Share Posted November 6, 2011 (Yesterday) Chicken and two bean chili: Ground chicken breast sautéed with cumin, garlic, and hot chili powder; green bell pepper and red onion diced and sweated with same seasonings; three cans of diced tomatoes with chilies and one can of hot diced chilies added, along with a can each of rinsed and drained cannelini beans and red kidney beans. Simmered on low for a couple of hours. I usually use some beer or broth in my chili, but this time I just didn't feel like it, and somehow it ended up the best I'd made in maybe ever. Glad I have two full servings of leftovers in the freezer now. Link to comment Share on other sites More sharing options...
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