zoramargolis Posted October 4, 2012 Share Posted October 4, 2012 last night: pulled pork sandwiches, using leftover Korean roasted pork shoulder, with my bbq sauce and a few drops of liquid smoke (*cheating--I know*), shredded lettuce (didn't have a chance to make coleslaw) on sesame burger buns fresh limas cooked with eco-friendly smoked turkey leg and aromatics mashed roasted sweet potatoes with orange zest and maple syrup hell or high watermelon wheat beer Link to comment Share on other sites More sharing options...
captcourt Posted October 6, 2012 Share Posted October 6, 2012 Boneless ribeye from Springfield Butcher (thanks to LivingSocial; liked them so much I'll happily return without coupon) Potatoes Anna Iceberg wedge with bacon and blue cheese dressing Passionfruit frozen yogurt - pricey but amazing, from Arrowine And arteriosclerosis... Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 8, 2012 Share Posted October 8, 2012 Last night: Shaved fennel and arugula salad with red wine/dijon viniagrette Nigella Lawson's homemade tagliatelle with tomato sauce and meatballs Negronis Tonight: Roasted butternut squash soup GGG: green chile and Gruyere grilled cheese sandwiches Leftover fennel/arugula salad Link to comment Share on other sites More sharing options...
zoramargolis Posted October 8, 2012 Share Posted October 8, 2012 last night: clean out the fridge vegetable soup: roasted kabocha squash, sweet potato mash, onion, leek, cauliflower, fennel bulb, carrot, parsnip, yellow zucchini, bosc pear, homemade chicken stock, aromatic herbs, white pepper, white vermouth. cooked, pureed, strained. butter lettuce salad with tomato, cuke and gorgonzola-buttermilk dressing bonaparte mini-baguette Link to comment Share on other sites More sharing options...
Pat Posted October 8, 2012 Share Posted October 8, 2012 Scrambled eggs with pepper jack cheese Bacon Rye toast with butter Link to comment Share on other sites More sharing options...
KMango Posted October 12, 2012 Share Posted October 12, 2012 Good times on the chilly patio; a shout out to waning summer vegetables. Sesame and fenugreek shrimp; pan-steamed Potatoes cooked with chicken fat and shallot salt; grilled in foil Caribbean-jerk seasoned kabobs with Jehovah Jireh Farm chicken, yellow squash, and onion Grilled corn on the cob, seasoned with with thyme from the garden, shallot salt Pickled banana pepper (fall) (on) (me) Link to comment Share on other sites More sharing options...
porcupine Posted October 12, 2012 Share Posted October 12, 2012 gosht korma (lamb with poppy seeds, cashews, coconut) aloo posto (potatoes with poppy seeds) dal mahkni (black lentils) gajar ka halwa (carrot-milk pudding dessert) rice (May those who are familiar with Indian meal planning forgive me; my goal was to use certain ingredients that had been in the pantry a long time.) Link to comment Share on other sites More sharing options...
lperry Posted October 12, 2012 Share Posted October 12, 2012 A roasted orange pepper and cherry tomato risotto with goat's brie and fresh cheeses. Steamed Romano beans that are becoming scarce, so they were counted onto each plate. I argued that the farmer should get more, then was told I was sharecropping. Link to comment Share on other sites More sharing options...
monavano Posted October 12, 2012 Share Posted October 12, 2012 "Kitchenette" cooking while the kitchen is being done has been... not as bad as I thought Last night, I made mayo chicken, which sounds gross, but it's one of those stupid simple recipes that goes along side of a mayo coupon in the Sunday paper. You just season chicken breasts, spread mayo (Duke's Light), top with parmesan and any herb of your choice-- last night I chose tarragon. It's really not bad! The mayo keeps the chicken breasts moist. Last night it was a bit overcooked because I was baking with my toaster oven and overshot the doneness a bit. I've also resorted to Minute rice, which is dreck. I mean, absolute shit. Two bucks. Screw it. It's going in the trash. It's offensive. Steam-in bag green beans with balsamic dressing. That one passed with a push. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 12, 2012 Share Posted October 12, 2012 last night: muhammara* with pita chips roasted eggplant with charmoula** boneless chicken (1/2 of a Costco rotisserie chix) and spinach baked in Moroccan tomato sauce basmati rice mission fig/orange upside down cake Cameron Hughes lot 263 (2002 tempranillo gran riserva from Ribera del Duero) *a Moroccan roasted red pepper/walnut/spice dip that I made with hazelnuts, since I am allergic to walnuts **a recipe from Paula Wolfert, as is the one above, charmoula is a lemon juice/olive oil/spice and fresh herb vinaigrette that is commonly used on fish. poured over hot roasted slices of eggplant in this case and served at room temp. delicious! Link to comment Share on other sites More sharing options...
zoramargolis Posted October 13, 2012 Share Posted October 13, 2012 oven braised eco-friendly pork shank, braising liquid reduction farro haricots verts with lemon zest bartlett pear 2010 Castle Rock pinot noir Link to comment Share on other sites More sharing options...
porcupine Posted October 13, 2012 Share Posted October 13, 2012 leftover gosht korma and aloo posto brussels sprouts with ginger, chilies, anardana rice mango kulfi Wasn't quite sure how to fit brussels sprouts into an Indian meal, but I had just gotten some anardana (dried pomegranate seeds) from the Indian grocery and thought the fruity tartness would go well with the sprouts, so I searched cookbooks for brassicas recipes to adapt. The one I found was for cauliflower stems. The adaptation turned out great. Link to comment Share on other sites More sharing options...
thistle Posted October 13, 2012 Share Posted October 13, 2012 I'm smoking some spareribs, because my friend has invited us over. It's the homecoming dance for the high school, & why should the kids have all fun? (that's actually what the invitation said). I'm going to take some pictures of my son w/ his girlfriend, & then walk a couple houses down, w/ ribs & beer, & hang out w/ my neighbors... Link to comment Share on other sites More sharing options...
monavano Posted October 14, 2012 Share Posted October 14, 2012 Friday night-- rice and beans and leftover flank steak quesadillas made on this Waring burner. The burner has been getting the job done and worth the investment for the kitchenette. The real problem has been having to share plugs with the washer and microwave and making sure nothing is on top of the washer during the spin cycle! Also, turning on the toaster oven while the microwave and washer are running and the refrigerator compressor kicks on has tripped a switch, but other than that.... Last night-- We took a lot of help from Coscto with a rotisserie chicken (kept warm in a slow cooker) and mac and cheese (baked in this toaster oven--also a great investment for about $30). I made (Schlagel's Del Ray market) collards with Canadian bacon. Link to comment Share on other sites More sharing options...
Pat Posted October 14, 2012 Share Posted October 14, 2012 Salad of romaine, spinach, and frisee with red onion, cucumber and bacon; ranch dressing Baked chicken breasts Baked spinach and oysters Olive oil mashed potatoes Link to comment Share on other sites More sharing options...
DC Deb Posted October 15, 2012 Share Posted October 15, 2012 It's getting chilly enough for stew. A rare Sunday off so I simmered some beef in Guinness with onions, carrots, peas and potatoes. We shared a bottle of JK's Scrumpy Hard Cider. Link to comment Share on other sites More sharing options...
Pat Posted October 15, 2012 Share Posted October 15, 2012 It's getting chilly enough for stew. A rare Sunday off so I simmered some beef in Guinness with onions, carrots, peas and potatoes. I thought the same thing and made beef stew last night too. The beef was local chuck from Whole Foods and turned out to be the most tender stewing beef I can recall having in a long time. I also added onions, carrots, parsnips, and potatoes and a bottle of Pipeline Porter beer (Kona coffee porter) and some boxed beef stock. Stew was served with biscuits and a salad of romaine, spinach, frisee, red onion, tomato, cucumber and bacon, and ranch dressing. Link to comment Share on other sites More sharing options...
Fishinnards Posted October 15, 2012 Share Posted October 15, 2012 This past weekend I had a little get together (a small gathering of Anthropologists) and decided to try to cook as many dishes as possible. Daging nasi kandar, Malaysian Beef curry. A fascinating dish that uses techniques and ingredients from Indian (fried shallots, whole spices, curry leaves), Chinese (fermented black beans) and Malay (lemongrass, copious amounts of red chilli) cuisines. แกงกะหรี่เจ อาจาด, Thai "curry" curry (gaeng kari) vegetarian (no fish sauce) with tofu onions, potatoes, and cherry tomatoes. The recipe is (adapted) from Dave Thompson's "Thai Street Food" and is my favorite recipe for this dish. The version in the book uses prawns, it's usually made with chicken. Incidentally, my least favorite recipe for this dish is the one in Thompson's "Thai Food". ส้มตำ, Som Tam, Green papaya salad, made a vegetarian and a regular (fish sauce) version ลาบหมู, laap mu, chopped pork salad ไก่ทอด, gai tord, Thai style fried chicken (Chef McDang's recipe) หมูผัดใบกะเพรา, mu pad grapao, pork stir fried with holy basil (from the garden). It's been a super prolific couple of months for holy basil in the garden. Sorry this photo is slightly blurry (because of all the hot peppers?). Gulai Kambing, Indonesian (Sumatran) lamb curry Pebok Che, Burmese (Shan) fermented soybean and tomato relish, vegetarian. To hpu thouk, Shan tofu salad. Homemade chickpea tofu from Naomi Duguid's latest cookbook, Burma: Rivers of Flavor. We also had lots of sticky rice, jasmine rice, beer, wine and bourbon. Link to comment Share on other sites More sharing options...
qwertyy Posted October 15, 2012 Share Posted October 15, 2012 This past weekend I had a little get together (a small gathering of Anthropologists) and decided to try to cook as many dishes as possible. That's enough to make me want to become an anthropologist! Link to comment Share on other sites More sharing options...
thistle Posted October 15, 2012 Share Posted October 15, 2012 Me, too...I want to go to your dinners...I hope you'll be able to make it to the picnic, I loved the biryani rice at the last one, & that laap is making me hungry, my absolute favorite... Link to comment Share on other sites More sharing options...
Pat Posted October 20, 2012 Share Posted October 20, 2012 Baguette and olive oil Meatballs Stroganoff The Stroganoff recipe originated in Good Housekeeping, January 1961, and then was republished at some point as a best of/classic. I hadn't made it in ages and forgot how much I love this. I served it over egg noodles. Link to comment Share on other sites More sharing options...
qwertyy Posted October 20, 2012 Share Posted October 20, 2012 Chunks of uniekaas robusto aged gouda Castelvetrano olives Toasted seven-grain bread with butter and salt Leftover white wine with a really long name from my dinner party last weekend Link to comment Share on other sites More sharing options...
porcupine Posted October 20, 2012 Share Posted October 20, 2012 Italian cuisine purists might want to skip over this one... Again couldn't decide what to do with the pasta, so a conflation of two dishes: carbonara and cacio e pepe. Once again I was surprised at how well this turned out. Usually when it comes to pasta dishes I'm in the "less is more" camp. In this case, more was more. Coffee stracciatella ice cream for dessert. Link to comment Share on other sites More sharing options...
Pat Posted October 23, 2012 Share Posted October 23, 2012 Salad of red Boston lettuce, cucumber, radishes, and tomato; sherry vinaigrette Cheez-It breaded baked chicken breasts Steamed spinach Mashed sweet potatoes with butter and maple syrup I used to love Cheez-Its when I was a kid and occasionally buy them as a guilty pleasure. A while back I bought a box without realizing they now have different flavors and ended up with some that were so spicy that they were unpleasant to eat as snack crackers. I turned them into breading for chicken and that worked great. More recently, I bought the regular (having checked carefully to make sure it was the original kind) and they tasted unpleasantly sour to me. So, once again they were turned into satisfactory breading for chicken. I unfortunately bought the last batch at Costco and so have a lot to use . I guess I'm giving up on Cheez-Its after this... Link to comment Share on other sites More sharing options...
zoramargolis Posted October 23, 2012 Share Posted October 23, 2012 sunday night: mostly dupont market dinner with k and her bf, on their way back to NC after fall break visit to NYC mixed salad greens from spring valley farm, toigo tomato, avocado, lemon vinaigrette green lasagna with fresh toigo/twin springs tomato (2nds) sauce, eco-friendly hot italian sausage, roasted svf eggplant and mushroom* puree toigo bosc pear/frangipane tart with clear spring whipped cream 2002 cameron hughes lot 263 tempranillo gran riserva ribera del duero *crimini, hen-of-the-woods, porcini powder Link to comment Share on other sites More sharing options...
thistle Posted October 23, 2012 Share Posted October 23, 2012 That sounds delicious, & like something I'd want to cook-where does your daughter go to school in NC? My son is a high school senior, & looking at lots of schools, hoping he can narrow it down...right now, he is going to a field hockey game, supporting his GF, Mt. Vernon Major ladies in the regional field hockey championships, Go Majors! Link to comment Share on other sites More sharing options...
Pat Posted October 24, 2012 Share Posted October 24, 2012 Last night: Amish* dinner rolls Baby bok choy soup with mushrooms Rotisserie chicken from Costco Steamed green beans *Purchased from one of the Amish vendors outside Eastern Market on Tuesdays. They were big and puffy and were nice reheated along with the chicken. After I purchased them, I noticed that the ingredients label listed margarine. That surprised me, since I associate Amish cooking/baking with butter. That's what I get for purchasing first and reading the label second . The green beans were from the same vendor. Link to comment Share on other sites More sharing options...
goodeats Posted October 24, 2012 Share Posted October 24, 2012 I wish we had an Amish expert. Most Amish products I've purchased/looked at all list margarine. Wonder why. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 25, 2012 Share Posted October 25, 2012 Most Amish products I've purchased/looked at all list margarine. Wonder why. not an Amish expert, but here are some possible reasons:1. margarine is cheaper than butter. 2. to elaborate on #1: cream/butter is sold for profit, and earns more as a commodity than as an ingredient in commercial baked goods. 3. it has become traditional, because margarine keeps better at room temperature in homes without electric refrigeration. 4. the resulting products are then pareve and thus would appeal to observant Jews who don't mix meat and dairy in the same meal. Link to comment Share on other sites More sharing options...
thistle Posted October 25, 2012 Share Posted October 25, 2012 The commissary at Ft. Belvoir has dropped Boar's Head products, in favor of Thumann's-I'm trying out salami & smoked turkey on a pretzel bun, albeit w/ BH deli mustard...the kids had more normal meals-chicken/shrimp, penne, steamed broccoli, & salad. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 26, 2012 Share Posted October 26, 2012 wednesday: TJ's fresh wheat noodles in shrimp stock-miso broth with poached salmon, shrimp, spinach, savoy cabbage, kim chee, green onions, cilantro and go ju jang sauce last night: steamed artichokes with harissa-ginger mayonnaise herb brined, spice-rubbed charcoal roasted chicken puree of roasted kabocha squash with orange zest and maple syrup green beans Link to comment Share on other sites More sharing options...
lperry Posted October 26, 2012 Share Posted October 26, 2012 Wild mushroom risotto topped with criminis cooked in a balsamic, red wine, honey reduction. Romaine, apple (Stayman-winesap = awesome), and manchego salad with a tarragon vinaigrette. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 27, 2012 Share Posted October 27, 2012 last night: spiced lamb meatballs in a tagine of roasted sweet peppers (and a ripe jalapeño), onions, garlic, tomato, freshly shucked garbanzos and roasted eggplant, fresh mint, cilantro, parsley and dill afghan flatbread cucumbers in yogurt this morning I took some of the leftover tagine, minus the meat, and made shakshouka: baked it in a small cocotte--when it was hot I cracked in a couple of eggs and baked it until the eggs were set. Ate it with toasted flatbread and coffee. breakfast of champignons. currently in the oven for dinner tonite: braised boneless shortribs Link to comment Share on other sites More sharing options...
Pat Posted October 27, 2012 Share Posted October 27, 2012 Last night: Lamb meatballs with walnuts, raisins, and mint Sauteed Swiss chard Couscous Link to comment Share on other sites More sharing options...
lperry Posted October 27, 2012 Share Posted October 27, 2012 Last night was quick-and-dirty Indian with aloo methi (couldn't resist the gorgeous methi leaves at Super H) and "fiery eggplant relish" (from Julie Sahni's book) scooped up with papad. Tonight was a salad of romaine and spinach with apple, walnuts, Roquefort, and dried cranberries in a sherry vinaigrette. Lightening up in anticipation of tomorrow's picnic. Link to comment Share on other sites More sharing options...
hillvalley Posted October 27, 2012 Share Posted October 27, 2012 last night: spiced lamb meatballs in a tagine of roasted sweet peppers (and a ripe jalapeño), onions, garlic, tomato, freshly shucked garbanzos and roasted eggplant, fresh mint, cilantro, parsley and dill afghan flatbread cucumbers in yogurt this morning I took some of the leftover tagine, minus the meat, and made shakshouka: baked it in a small cocotte--when it was hot I cracked in a couple of eggs and baked it until the eggs were set. Ate it with toasted flatbread and coffee. breakfast of champignons. currently in the oven for dinner tonite: braised boneless shortribs Dinner last night: Lamb meatballs in tzatziki and beef meatballs with spaghetti Dinner tonight: Shakshouka Link to comment Share on other sites More sharing options...
Xochitl10 Posted October 29, 2012 Share Posted October 29, 2012 Marcella Hazan's milk-braised pork, using Boston butt from Evensong Farm Polenta with Parmigiano Spinach sauteed with garlic Black pepper focaccia Old Overholt Manhattan Link to comment Share on other sites More sharing options...
qwertyy Posted October 29, 2012 Share Posted October 29, 2012 Linguini with cauliflower pesto Yum! This one's a keeper! Link to comment Share on other sites More sharing options...
lperry Posted October 29, 2012 Share Posted October 29, 2012 It seems like a soup evening. Spinach and chickpea soup, spiced with smoked paprika, topped with crushed tortilla chips and goat milk "cheddar", eaten to the tune of failing transformers and washed down with a sidecar. Cripes. I grew up in Florida, and I hate these things. They just last too long. Link to comment Share on other sites More sharing options...
porcupine Posted October 30, 2012 Share Posted October 30, 2012 I love it when bad weather gives me the chance to stay inside and cook. Yesterday lunch was a soup of green split peas with fennel, winter savory, and a little ham. Dinner was macaroni and cheese and a dish of brussels sprouts and chestnuts. Dinner tonight 100% chance of braised meat; yet tbd beef or lamb and which continent will inspire me. But I'm thinking lamb vindaloo. Link to comment Share on other sites More sharing options...
Pat Posted October 30, 2012 Share Posted October 30, 2012 I love it when bad weather gives me the chance to stay inside and cook. Yesterday lunch was a soup of green split peas with fennel, winter savory, and a little ham. Dinner was macaroni and cheese and a dish of brussels sprouts and chestnuts. Dinner tonight 100% chance of braised meat; yet tbd beef or lamb and which continent will inspire me. But I'm thinking lamb vindaloo. I enjoy doing that too. We have leftovers to use, though, so I can't come up with too many long cooking projects this time. Yesterday lunch was leftovers from the picnic (fried chicken and agm's ribs; slivers of Barbara's pumpkin cheesecake and LaShanta's pumpkin trifle for dessert) and macaroni and cheese with broccoli. Dinner was a baby spinach salad with bacon, mushrooms, tomatoes, cucumber, celery, and radishes and creamy poppy dressing; leftover lamb meatballs and couscous; and what I call a "vegetable-bacon medley." I had a lot of bacon to use, so some went into the salad and some went into the cooked vegetables. The medley is green beans, carrots, onions, and bacon with red wine vinegar. Bacon gets cooked first and set aside to drain. The chopped onion gets cooked in the bacon fat while the vegetables boil or steam, and then everything all gets tossed back into the original bacon pan. Season with s+p and the vinegar and serve. I'm not sure what's for dinner tonight, since I made part of what I was going to make for dinner for breakfast. Link to comment Share on other sites More sharing options...
ktmoomau Posted October 30, 2012 Share Posted October 30, 2012 I wish we had an Amish expert. Most Amish products I've purchased/looked at all list margarine. Wonder why. To be quite honest a lot of Amish use typical ingredients to us, but ones you wouldn't think are quite as rustic as you would possibly think amish would use. I remember having mayonaise and miracle whip, tang and iced animal cookies when I was young. (I grew up with an Amish nanny who I stayed with until I was school age and then during Summers.) Especially the ones from sects around this area that aren't Lancaster. A lot of the sects are a lot more modern these days than you would think, a lot have washing machines, cell phones, etc. They typically buy bulk products from the grocery for baking because well that is cheaper. And making butter takes a lot of time, generally they do either sell that or keep that for personal use on bread and etc, not for baking because they typically do a HUGE amount of baking. Also many of the "Amish" products you buy are actually Mennonite, some are Amish, but a lot are Mennonite. My Amish nanny used stick butter for baking as I remember. They do typically use full fat milk because they will be drawing it from their tank if they have a dairy farm. She also typically had lard, but also used Crisco for baking from time to time. Anyway just a comment. Link to comment Share on other sites More sharing options...
ktmoomau Posted October 30, 2012 Share Posted October 30, 2012 Dinner Sunday night was spaghetti with meat sauce, then made white bean soup for lunch Monday, baked some cookies, dinner was steak, parmesan and potato torte, salad with homemade dressing. Today I think I will start a pot roast for dinner. Need to find a good recipe. Link to comment Share on other sites More sharing options...
ktmoomau Posted October 30, 2012 Share Posted October 30, 2012 Pot roast- I didn't have onions, mushrooms or shallots... so braised on shortribs in stock/red wine. Added some carrots, celery and garlic. Will have it with left over potato torte and some crescent rolls stuffed with baked apples. So far seems to taste ok, added a bunch of herbs. Only have cabbage, a small amount of lettuce, a head of broccoli and a lemon left as far as fresh veggies. Link to comment Share on other sites More sharing options...
qwertyy Posted October 31, 2012 Share Posted October 31, 2012 Warm banana walnut bread, just out of the oven, with butter Dogfish Head 60-Minute IPA Unbalanced meal-tastic! Link to comment Share on other sites More sharing options...
MsDiPesto Posted October 31, 2012 Share Posted October 31, 2012 I made "Ants on a Tree" with an Asian Cucumber salad. I couldn't find black sesame seeds though, so it was kind of a post-exterminator dish. Link to comment Share on other sites More sharing options...
porcupine Posted November 1, 2012 Share Posted November 1, 2012 gosht posto (lamb with a roasted poppy seed sauce and whole spices) malai waale dhingri mutter (mushrooms and peas in fenugreek cream sauce) kashmiri dum aloo basmati rice Each one of these dishes was fantastic on its own, but together as a meal not so succesful; too many intense, complex flavors in each one, so they fought with each other. Whoever recommended 660 Curries (a year or so ago), thank you. It's a great cookbook. Link to comment Share on other sites More sharing options...
porcupine Posted November 1, 2012 Share Posted November 1, 2012 Has anyone made the Welsh Rabbit recipe from Nigel Slater's Ripe? It seems like there's a step missing, maybe - are you supposed to heat the cream first? It's an odd recipe and if there's a misprint I'd like to know before I ruin tonight's dinner. Link to comment Share on other sites More sharing options...
Pat Posted November 1, 2012 Share Posted November 1, 2012 Tuesday night: Baby spinach salad with bacon, mushrooms, tomatoes, avocado, cucumber, celery, and radishes; creamy poppy dressing Mushroom quesadillas Last night: Leftover baby spinach salad Curried turkey salad sandwich on whole wheat toast Link to comment Share on other sites More sharing options...
zoramargolis Posted November 1, 2012 Share Posted November 1, 2012 Has anyone made the Welsh Rabbit recipe from Nigel Slater's Ripe? It seems like there's a step missing, maybe - are you supposed to heat the cream first? It's an odd recipe and if there's a misprint I'd like to know before I ruin tonight's dinner. I haven't made it, but I just looked at the recipe, and I think you are right. The cream needs to be heated. Since there is a warning not to mix it too much lest the cheese and cream "sieze" and it is later described as a sauce before broiling, neither of those descriptors would be accurate if the cream and cheese were both cold when mixed together. The cream needs to be hot enough to melt the cheese and turn it into a sauce.Always rely on common sense when reading recipes in cookbooks and elsewhere. You'd like to believe that there is competent editing involved, but unfortunately that may not always be the case. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now