Anna Blume Posted December 7, 2011 Share Posted December 7, 2011 Braised spare ribs finished in large pan of smothered cabbage w juniper berries, sage and garlic, served atop steamed rutabaga mashed w lots and lots of butter, flecked w wizened shards of mahogany-hued mushrooms and plenty of black pepper. All gold and brown, waiting for Bosc pear roasted till the summit of the fruit seizes just below the stem and wrinkles. Lacquered w nearly equal parts of red wine and sugar to consume mostly cooled w honey, the wine syrup and Parmesan stripped from a wedge w a potato peeler. Way too much wine syrup for just two pears. What should I do w leftovers? Link to comment Share on other sites More sharing options...
Heather Posted December 7, 2011 Share Posted December 7, 2011 Baked macaroni & cheddar cheese with Hebrew National hotdogs sliced up into it. Steamed broccoli Milk & Oreos Not gourmet, local, foraged, or sourced, but it went down easy on a rainy, chilly night. Ian had thirds. Link to comment Share on other sites More sharing options...
lperry Posted December 7, 2011 Share Posted December 7, 2011 Roasted asparagus with pecorino romano frico-ish cheese things on top. Mushrooms and onions browned then simmered with a red wine, balsamic reduction, served over brown basmati rice. If anyone is wondering, brown basmati rice does not taste particularly basmati-like. Link to comment Share on other sites More sharing options...
monavano Posted December 7, 2011 Share Posted December 7, 2011 Roasted asparagus with pecorino romano frico-ish cheese things on top. Mushrooms and onions browned then simmered with a red wine, balsamic reduction, served over brown basmati rice. If anyone is wondering, brown basmati rice does not taste particularly basmati-like. I find it less fragrant. The upshot is that I've used it in a wider array of applications because it's more flexible. Link to comment Share on other sites More sharing options...
lperry Posted December 7, 2011 Share Posted December 7, 2011 I find it less fragrant. The upshot is that I've used it in a wider array of applications because it's more flexible. True. It did come out of the rice cooker much like white basmati - fluffy and dry with each grain separate. I just expected more aroma. Link to comment Share on other sites More sharing options...
monavano Posted December 7, 2011 Share Posted December 7, 2011 Leftover golabki Haluski (lots of cabbage today ) Ginger snaps Link to comment Share on other sites More sharing options...
Pat Posted December 7, 2011 Share Posted December 7, 2011 Toasted rustic bread and butter Roasted leg of lamb with red currant wine sauce and poached quince Roasted yukon gold potatoes with sage and thyme Link to comment Share on other sites More sharing options...
Tweaked Posted December 7, 2011 Share Posted December 7, 2011 Spaghetti with sauted baby swiss chard, roasted shiitake mushrooms, pine nuts, garlic, chili flake, anchovy, pecorino Link to comment Share on other sites More sharing options...
Heather Posted December 8, 2011 Share Posted December 8, 2011 I did a riff on a Real Simple recipe that bookluvingbabe mentioned a couple of weeks ago. Beef, butternut squash, canned tomatoes, red onion, cumin, ginger, smoked paprika, cinnamon, salt & pepper, in the crock pot all day. I added chick peas when I got home. Served over quinoa. Tasty and gluten free. Link to comment Share on other sites More sharing options...
Pat Posted December 8, 2011 Share Posted December 8, 2011 Spiced baked chicken wings Leftover stuffed pumpkin topped with additional gruyere and creole-spiced pepitas Link to comment Share on other sites More sharing options...
qwertyy Posted December 8, 2011 Share Posted December 8, 2011 Potato-leek soup that managed to be thin yet gloppy, spicy yet bland, salty yet flavorless. That is a true feat of kitchen incompetence. Down the disposal with you... Link to comment Share on other sites More sharing options...
Anna Blume Posted December 8, 2011 Share Posted December 8, 2011 Mushroom ragu (funghi in umido) with whole milk added at end for slow cooking--sort of like what's done in making a pork stew w broken milk sauce, only the mushrooms soaked up all the creaminess, instead Tossed w pigtail-shaped dried pasta since not enough polenta at home Carrots wilted in butter w Parm Salad of cress and mixed lettuces w toasted walnuts, dried apples and yogurt-vinaigrette Leftover dessert Sources include Safeway, Trader Joe's, Whole Foods, Quaker Valley, Endless Summer, Our House at Sligo Creek, Toigo and Chicano del Sol. Link to comment Share on other sites More sharing options...
Fishinnards Posted December 8, 2011 Share Posted December 8, 2011 My wife went to Birch & Barley with a friend, so I made egg salad for myself. Fried eggs, cashews, mint, shallots, lime juice, fish sauce, chillies, and garlic, with jasmine rice and New Belgium Trippel Link to comment Share on other sites More sharing options...
Pete Posted December 8, 2011 Share Posted December 8, 2011 Way too much wine syrup for just two pears. What should I do w leftovers? Red wine syrup keeps (almost) indefinitely in the fridge. I keep leftovers in a squirt bottle in my fridge and use it on top of vanilla ice cream or as a sauce with angelfood cake and cheesecake. It is great in a bowl of (not-as-sweet-as-expected) strawberries. Link to comment Share on other sites More sharing options...
The Hersch Posted December 8, 2011 Share Posted December 8, 2011 Potato-leek soup that managed to be thin yet gloppy, spicy yet bland, salty yet flavorless. That is a true feat of kitchen incompetence. Down the disposal with you... Can you explain how you achieved this remarkable result? Link to comment Share on other sites More sharing options...
zoramargolis Posted December 9, 2011 Share Posted December 9, 2011 stew of eco-friendly Italian sausage, kale and Rancho Gordo cannelini beans leonora baguette from Arrowine (my first one !!!) 2008 X winery Sonoma Coast pinot noir Link to comment Share on other sites More sharing options...
Pat Posted December 9, 2011 Share Posted December 9, 2011 Smoked turkey stock soup (smoked turkey, shiitakes, mayacoba beans, fine egg noodles, dried onion, parsley) Ziti in garlic herb Boursin cream sauce with pumpkin puree and fresh parsley Link to comment Share on other sites More sharing options...
zoramargolis Posted December 9, 2011 Share Posted December 9, 2011 Way too much wine syrup for just two pears. What should I do w leftovers? Use syrup as base for mulled wine: reheat the syrup and steep it with orange peel, cloves, cinnamon stick, star anise, fresh ginger, vanilla bean. Strain and add red wine, warm it up and savor on a chilly night, Link to comment Share on other sites More sharing options...
bettyjoan Posted December 10, 2011 Share Posted December 10, 2011 Pan-seared (but finished in the oven) chicken breasts with roasted new potatoes and sauteed savoy cabbage (in a shallot-mustard-cider vin "sauce"). Link to comment Share on other sites More sharing options...
leleboo Posted December 10, 2011 Share Posted December 10, 2011 Pan-seared (but finished in the oven) chicken breasts with roasted new potatoes and sauteed savoy cabbage (in a shallot-mustard-cider vin "sauce"). Cabbage recipe/technique please? Tonight: pistachio-garlic-panko crusted salmon filet with shiitakes and peas in thyme and balsamic. Link to comment Share on other sites More sharing options...
Pat Posted December 10, 2011 Share Posted December 10, 2011 Pumpernickel boule and soy spread/butter Leftover spiced chicken wings Broiled wild King salmon chunks on a bed of red Boston lettuce with Campari tomato halves and cucumber slices; creamy poppy dressing Link to comment Share on other sites More sharing options...
zoramargolis Posted December 10, 2011 Share Posted December 10, 2011 lettuce salad with avocado and lime vinaigrette gratin of cauliflower in sauce mornay baguette from Marvy Market (not even close to being as good as LeoNora's) 2010 Arnaud de Villeneuve muscat sec Link to comment Share on other sites More sharing options...
qwertyy Posted December 10, 2011 Share Posted December 10, 2011 Can you explain how you achieved this remarkable result? I cannot. When any mere civilian tries his hand at a dish made by a notable kitchen such as mine, his dish will always be lacking in that little something, that intangible element that can be neither explained nor taught. Whether attempting Douglas Keane's gougeres, Thomas Keller's oysters and pearls, The Heights' blackened chicken sandwich ("the shoe leather special"), or my potato soup, an outsider will never be able to satisfactorily replicate these meals that capture our imaginations and boggle our minds. However, if you insist, a reasonable facsimile of my dish may be achieved by mixing a cup of water, a cup of salt, a cup of kindergarten paste, and a liberal dash of tobasco. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 10, 2011 Share Posted December 10, 2011 Cabbage recipe/technique please? I had cooked some bacon in a pan previously, so added 3 tablespoons of apple cider vinegar, 1 heaping tablespoon of whole grain mustard, and 1 chopped shallot to the fat remaining in the pan. Cooked (and stirred) over medium heat for about 2 minutes, then added shredded cabbage and coated it and wilted it down for about 4 minutes. The recipe came from a recent Real Simple magazine, and the cabbage was definitely the highlight of the dish. Link to comment Share on other sites More sharing options...
Heather Posted December 11, 2011 Share Posted December 11, 2011 Soup night: homemade split pea or chicken noodle Atwater rye Cheddar Milk Link to comment Share on other sites More sharing options...
The Hersch Posted December 12, 2011 Share Posted December 12, 2011 Soup night: homemade split pea or chicken noodle You mean you couldn't tell which it was? Link to comment Share on other sites More sharing options...
Heather Posted December 12, 2011 Share Posted December 12, 2011 :-) No, that there was a choice. Link to comment Share on other sites More sharing options...
Fishinnards Posted December 12, 2011 Share Posted December 12, 2011 Last night I found pomelos at Harris Teeter. Today I celebrated with pomelo salad (yum som oo ยำส้มโอ, I write in Thai just because I can, can't let all those lessons go to waist, still not fluent, but I remember all the food words ). Made the salad with roasted peanuts, toasted coconut, fried shallots, poached chicken and a dressing of coconut cream, roasted chili paste, tamarind, fish sauce, and palm sugar. I combined recipes from Chef McDang and Thai Food Master (click for recipe and video). Also made fried chicken wings (ไก่ทอด) (with deep fried holy basil for a seasonal Christmas look) and red chicken curry with kabocha pumpkin (แกงเผ็ดไก่กับฟักทอง), jasmine rice and Brasserie Dupont Avec Les Bons Voeux, which was super with Thai food. Link to comment Share on other sites More sharing options...
Pat Posted December 12, 2011 Share Posted December 12, 2011 Last night: Frisee and baby arugula salad with Campari tomatoes, avocado, cucumber, and bacon; poppy seed dressing Finger sandwiches: pumpernickel toast, cream cheese, smoked salmon, avocado, fennel fronds, and scallion oil Broiled boneless strip steaks Roasted fingerling potatoes and fennel Saturday night: Frisee and red Boston lettuce salad with cucumber and Campari tomatoes Lamb curry (leftover boneless leg of lamb, quince, potatoes, onions, raisins, and peas) White rice I was going to put some apple in the curry but realized I had leftover cubed poached quince. That worked just fine, especially since it retained some of the star anise and cinnamon flavor infused from the poaching. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 12, 2011 Share Posted December 12, 2011 I...can't let all those lessons go to waist... I suppose it's a matter of portion control since all those lessons would go directly to my waist were I at your table! Happy birthday, Fishinnards! Link to comment Share on other sites More sharing options...
Tweaked Posted December 12, 2011 Share Posted December 12, 2011 Mushroom risotto topped with a couple seared scallops. Link to comment Share on other sites More sharing options...
Fishinnards Posted December 12, 2011 Share Posted December 12, 2011 I suppose it's a matter of portion control since all those lessons would go directly to my waist were I at your table! Happy birthday, Fishinnards! LOL and thank you! Link to comment Share on other sites More sharing options...
monavano Posted December 12, 2011 Share Posted December 12, 2011 Salad including Calhoun's ham and Keswick feta. Braised pot roast using the tried and true coke brisket sauce. Braised mustard greens* Mashed yams Carmelitas *Funny story. For the second time, while prepping mustard greens from Three Way Farm (Del Ray), I've found a ladybug. Each time, the greens have been sitting in the fridge for a week when I've prepped it. I have rough chopped and just before washing, I find a still alive ladybug that has survived a week in the fridge and my knife blade. The first one I found was really slow to warm up. I had it crawl onto a paper towel and put it outside to warm in the sunshine. It started to move a bit faster and stretched its wings a couple times before it zoomed away. The second little guy was quicker to skeedaddle. eta: The pot roast was a 3 1/2 pound chuck from WF. It was melting tender. I'll definitely buy again. Really nice quality. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 12, 2011 Share Posted December 12, 2011 Last night: pineapple pork fried rice Tonight: slow-cooker Moroccan brisket with red onion and apricot couscous Link to comment Share on other sites More sharing options...
Heather Posted December 13, 2011 Share Posted December 13, 2011 baked chicken brushed with bbq sauce spicy pinto beans green salad toast with a sprinkle of Penzeys garlic salt Link to comment Share on other sites More sharing options...
goldenticket Posted December 13, 2011 Share Posted December 13, 2011 Double mushroom beef barley soup (made in the pressure cooker, using EcoFriendly beef kabob chunks) Roasted brussels sprouts carefully rationed Trader Joe's Candy Cane Joe-Joe - the Old Town store is out of them 2010 Found Object Carmenere (not bad for a $7 TJ's deal) Link to comment Share on other sites More sharing options...
lperry Posted December 13, 2011 Share Posted December 13, 2011 Dinner for one. Toasted sourdough topped with a smear of goat's cheese, wilted spinach, and a basted egg with a runny yolk. Washed down with a glass of pinot. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted December 13, 2011 Share Posted December 13, 2011 Tonight's risotto wasn't quite as concentrated as I'd like. Maybe it was the spinach...or maybe it was the 10 minute cellphone call I took while stirring... Link to comment Share on other sites More sharing options...
bettyjoan Posted December 15, 2011 Share Posted December 15, 2011 Parmesan-sage pork loin with veggies Spinach salad with pine nuts, pears, goat cheese, and mustard vinagrette Link to comment Share on other sites More sharing options...
monavano Posted December 15, 2011 Share Posted December 15, 2011 EF split chicken cooked under a brick and finished in the oven with thyme, rosemary and lemons. Wondra-thickened jus for gravy. Potato gratin with Allegheny chevre and pecorino. Oven roasted brussel sprouts with a maple vinaigrette. Link to comment Share on other sites More sharing options...
goldenticket Posted December 15, 2011 Share Posted December 15, 2011 EF split chicken cooked under a brick and finished in the oven with thyme rosemary and lemons. Potato gratin with Allegheny chevre and pecorino. Oven roasted brussel sprouts with a maple vinaigrette. YUM - who needs to go out when you've got that!? Poussin looks wonderful and the rest sounds like perfect accompaniments! Link to comment Share on other sites More sharing options...
monavano Posted December 15, 2011 Share Posted December 15, 2011 Thanks goldenticket. We were just trying to fit in a Costco run before the weekend, so dinner would have been a slice or a hot dog. This was a bit better . I love making these indulgent potatoes every once in a while because the remains always wind up in a frittata or tortilla, and then that dish lasts for several meals. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 15, 2011 Share Posted December 15, 2011 Run of Ann Arbor-ish meals lately. E.g. (A2, too): Winter squash gallette combining butternut squash and sweet potato, sage, leeks, roasted garlic and Parmesan in filling. Plated on salads w cress dominating and a mustardy-Meyer lemon vinaigrette. Made the Moosewood shepherd's pie today. Yes, tofu shredded after being transformed into a yellowish block of ice and then thawed and wrung dry, but I really like this. Tore Brussels sprouts into individual leaves to sauté w shallots, then douse w apple cider and more Meyer lemon juice at the end. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 15, 2011 Share Posted December 15, 2011 spinach salad with bosc pear, cuke, goat cheese and pine nuts, lime vinaigrette thanks bettyjoan ^ great idea! He-who-hates-salad actually liked it. charcoal grilled quick-brined, spice rubbed chicken thighs with my bbq sauce leftover cauliflower with cheese sauce Link to comment Share on other sites More sharing options...
monavano Posted December 15, 2011 Share Posted December 15, 2011 ^Tues night I made a similar salad with escarole, frisee, Va. country ham shavings, chevre, pears, cashew halves and maple vinaigrette. I was going to bread and fry up the chevre but just got lazy , Used the remaining vinaigrette to roast brussels last night. Pear and chevre is a fantastic combo. Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2011 Share Posted December 15, 2011 Marvelous Market baguette and Morbier cheese Salad of romaine, cucumber, leftover sliced steak, crumbled bacon, and Campari tomatoes; poppy dressing Pierogi casserole with tomato sauce and chicken caprese sausages, topped with buffalo mozzarella and Parmigiano Reggiano I keep buying packs of cheese and potato pierogies at Costco and then running out of time to cook them before the "use by" date. This time I did the same thing with a whole container of buffalo mozzarella. The sausages (also from Costco) still have some time left, but I only used 1/3 of them . Link to comment Share on other sites More sharing options...
monavano Posted December 15, 2011 Share Posted December 15, 2011 Pat- the pierogies freeze really well. You can defrost in the fridge, or steam them before frying (optional). The Costco pierogies are really quite good and since I'm out, they're on my list for our trip there this weekend. Link to comment Share on other sites More sharing options...
Tweaked Posted December 15, 2011 Share Posted December 15, 2011 Flatbreads 1) Pesto, caramelized onions, sauteed mushrooms, roasted red peppers, pecorino 2) Pesto, caramelized onions, potato, feta Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2011 Share Posted December 15, 2011 Pat- the pierogies freeze really well. You can defrost in the fridge, or steam them before frying (optional). The Costco pierogies are really quite good and since I'm out, they're on my list for our trip there this weekend. They do. I still have one package in there from a previous purchase . The problem is that I have no available freezer space right now. At all. I really need to do some clearing out soon. Link to comment Share on other sites More sharing options...
DonRocks Posted December 18, 2011 Share Posted December 18, 2011 I don't make crazy claims that often, but I'm going to make one now. I may be the first person in world history to have eaten what I had for dinner + dessert tonight: Sweet tender Duck meat (*) on top of shredded banana blossom and morning glory (from Rice Paper), and a slice of Navy Bean Pie (from It's All Good, Really). Insane combination, huh? (*) Served with testicles Link to comment Share on other sites More sharing options...
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