porcupine Posted November 1, 2012 Share Posted November 1, 2012 Thanks for the sanity check, Zora! That's exactly what I was thinking. Link to comment Share on other sites More sharing options...
qwertyy Posted November 2, 2012 Share Posted November 2, 2012 Grilled cheese bits from the fridge (raclette, gorgonzola, muenster) on sourdough Link to comment Share on other sites More sharing options...
porcupine Posted November 2, 2012 Share Posted November 2, 2012 apple welsh rabbit from Nigel Slater's Ripe salad of frisee, shaved fennel, apple, toasted pecans, sherry vinaigrette lemon ice cream Link to comment Share on other sites More sharing options...
Pat Posted November 2, 2012 Share Posted November 2, 2012 Onion dill rye bread with butter Pork chops and steamed carrots with honey - sage brown butter Mashed potatoes with mushroom gravy Link to comment Share on other sites More sharing options...
zoramargolis Posted November 2, 2012 Share Posted November 2, 2012 apple welsh rabbit from Nigel Slater's Ripe How'd it turn out? Were we right about the cream needing to be heated? Link to comment Share on other sites More sharing options...
porcupine Posted November 3, 2012 Share Posted November 3, 2012 How'd it turn out? Were we right about the cream needing to be heated? Definitely right about heating the cream, and it turned out great. I'm bummed to have discovered this recipe, because it is dangerous: absurdly simple + highly caloric = fat porcupines. fwiw I grated the cheese as finely as possible so that it would melt quickly. The only seasoning in it (besides salt and pepper) is mustard, which I left out (added a bit of nutmeg instead). The result is a rather sweet main course. Next time I make it I might play around with other spices/herbs/something to balance it a bit. Or use fennel instead of apple. Or a few slivers of ham... My previous go-to Welsh rabbit recipe is from Craig Claiborne's The New New York Times Cookbook. That is a very fussy but delicious recipe (made with beer, paprika, and egg). Link to comment Share on other sites More sharing options...
zoramargolis Posted November 4, 2012 Share Posted November 4, 2012 two bags of freshly shucked lima beans from Arlington Courthouse market became a slow cooked hearty soup with a generous mirepoix and aromatics, an eco-friendly smoked turkey thigh, and crimini mushrooms, which were tossed in for the last fifteen minutes. starter was a lettuce salad with ripe bosc pear, crumbled stilton, pine nuts, a balsamic vinaigrette. and Atwater Bakery sunflower-flax toast. 2010 La Caña albarino Link to comment Share on other sites More sharing options...
Pat Posted November 4, 2012 Share Posted November 4, 2012 Baby spinach salad (mushrooms, bacon, feta, parsley, and hard-boiled eggs; red wine vinaigrette) London broil Leftover mashed potatoes I hadn't made London Broil in ages, and it came out really well. I had defrosted a 1 lb. piece of top round roast a couple days before thinking I'd use it for pot roast, but then I changed my mind. I marinated the meat in a mixture of Worcestershire, soy sauce, orange olive oil, orange juice, toasted dried minced onions, and salt and pepper for a few hours. The beef was about an inch thick, so pretty much a perfect size for this. Medium rare, sliced thinly against the grain, it was delicious and tender. Perfect with creamy mashed potatoes. Link to comment Share on other sites More sharing options...
porcupine Posted November 5, 2012 Share Posted November 5, 2012 corn tortillas spread with refried pinto beans, sliced jalapeños, crumbled bacon, cheese sauce left over from the Welsh rabbit the other night; put under the broiler for a few moments, then topped with sunnyside-up egg and tomato salsa. Link to comment Share on other sites More sharing options...
Pat Posted November 5, 2012 Share Posted November 5, 2012 Leftover baby spinach salad Macaroni and cheese Link to comment Share on other sites More sharing options...
bettyjoan Posted November 6, 2012 Share Posted November 6, 2012 Back in the kitchen, hooray! Lamb and chickpea ragu over polenta Pretzel rolls (Sister Schubert's - cannot get enough of these doggone things) Link to comment Share on other sites More sharing options...
bettyjoan Posted November 7, 2012 Share Posted November 7, 2012 Roasted pork loin with mustard sauce Sauteed squash/onions Link to comment Share on other sites More sharing options...
zoramargolis Posted November 7, 2012 Share Posted November 7, 2012 koteleten (panko crusted pan fried spiced ground beef patties) with Sriracha ketchup green beans with garlic puree of golden cauliflower persimmon pudding with vanilla creme fraiche fat tire Link to comment Share on other sites More sharing options...
Anna Blume Posted November 7, 2012 Share Posted November 7, 2012 Bowl of mostly green soup: leeks, carrots, cutting celery, potatoes, thyme, sorrel, lacinato kale, parsley, cilantro and spinach Warm triple gingerbread (including young ginger from Next Step), dollop of Greek-style yogurt and chilled quince slow-roasted w an apple Comfort food! Link to comment Share on other sites More sharing options...
Pat Posted November 7, 2012 Share Posted November 7, 2012 Tuna noodle casserole (speaking of comfort food...) Link to comment Share on other sites More sharing options...
DameEdna Posted November 8, 2012 Share Posted November 8, 2012 Definitely right about heating the cream, and it turned out great. I'm bummed to have discovered this recipe, because it is dangerous: absurdly simple + highly caloric = fat porcupines. fwiw I grated the cheese as finely as possible so that it would melt quickly. The only seasoning in it (besides salt and pepper) is mustard, which I left out (added a bit of nutmeg instead). The result is a rather sweet main course. Next time I make it I might play around with other spices/herbs/something to balance it a bit. Or use fennel instead of apple. Or a few slivers of ham... My previous go-to Welsh rabbit recipe is from Craig Claiborne's The New New York Times Cookbook. That is a very fussy but delicious recipe (made with beer, paprika, and egg). ---> Does Porcupine loathe mustard? I think so. Link to comment Share on other sites More sharing options...
lperry Posted November 8, 2012 Share Posted November 8, 2012 Potage parmentier using the last container of 2011 garden leeks from the freezer. It must be time to pull the 2012 crop. Link to comment Share on other sites More sharing options...
Pat Posted November 8, 2012 Share Posted November 8, 2012 Last night was a one pot meal inspired by thoughts of Hoppin' John: Fresh black-eyed peas (from an outside vendor at Eastern Market on Tuesday), bacon, shallots, rice, escarole and kale (also from an outside vendor on Tuesday). Link to comment Share on other sites More sharing options...
bettyjoan Posted November 8, 2012 Share Posted November 8, 2012 Pesto pasta with peas, green beans and chicken sausage Garlic toast Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 12, 2012 Share Posted November 12, 2012 Last night: Mushroom risotto Arugula, Concorde pear, walnut, and Roaring 40s blue cheese salad with balsamic vinaigrette Tonight: Pork curry rice Link to comment Share on other sites More sharing options...
Pat Posted November 13, 2012 Share Posted November 13, 2012 Saturday: Salad of red leaf lettuce, romaine, radishes, Campari tomatoes, and cucumber Leftover Hoppin’ John Brussel sprouts hash with fried sage and soft cooked eggs; Parmesan and truffle cheese Yesterday: Chicken breasts baked with Zora's bbq sauce Leftover macaroni and cheese Leftover Brussel sprouts hash Tonight: Red leaf lettuce, avocado, cucumber, Campari tomato, red bell pepper, feta, and mixed olive salad with lime vinaigrette Beefy mushroom soup Leftover meatloaf Leftover fried pierogies Link to comment Share on other sites More sharing options...
porcupine Posted November 13, 2012 Share Posted November 13, 2012 Vegetable soup, made with fennel and mushroom broths, carrots, celery, potatoes, corn (frozen last August), tiny plum tomatoes (frozen last August), rosemary and winter savory; poached egg on top. (Experimenting with allium-free foods.) Rosemary bread from Firehook. Apple crisp for dessert. Link to comment Share on other sites More sharing options...
qwertyy Posted November 13, 2012 Share Posted November 13, 2012 In desperate need of a beach, but with no beach in sight for the foreseeable future... Mango-coconut-lime margaritas* Chips and salsa [intermission] Yam Som O Icy fizzy water *Dear Vitamix: Have I told you lately that I love you? Link to comment Share on other sites More sharing options...
zoramargolis Posted November 13, 2012 Share Posted November 13, 2012 dinner with visiting cousins: jamon iberico mild radishes with butter, baguette slices steamed artichokes with harissa mayonnaise 2009 simonnet-febvre chablis premier cru eco-friendly rack of suckling pig, herb brined and applewood smoked over charcoal my bbq sauce collard greens stewed with eco-friendly smoked pork jowl anson mills grits 2002 cameron hughes lot 263 ribera del duero avocado chocolate mousse with raspberries espresso la veille prune (aged French plum brandy) Link to comment Share on other sites More sharing options...
bettyjoan Posted November 17, 2012 Share Posted November 17, 2012 Wednesday night - spiced pork tenderloin with sauteed apples and saffron rice Thursday night - garlic shrimp and white beans, whole wheat mini-baguettes (so good for sopping up the sauce) Link to comment Share on other sites More sharing options...
lperry Posted November 17, 2012 Share Posted November 17, 2012 Last night, risotto with roasted tomatoes (no freeze yet chez Perry) and goat's cheese, and tonight will be spaghetti with romesco sauce. I thought I went for carbs before, but cycling in the cold weather has me craving them terribly. Link to comment Share on other sites More sharing options...
bettyjoan Posted November 17, 2012 Share Posted November 17, 2012 Last night, risotto with roasted tomatoes (no freeze yet chez Perry) and goat's cheese, and tonight will be spaghetti with romesco sauce. I thought I went for carbs before, but cycling in the cold weather has me craving them terribly. Gah. I am roasting tomatoes as we speak, and now I realize that I want goat cheese to go with them! Guess hubby is going to the store... We cycled this morning and froze our rear ends off (it was abnormally cold in ATL today). It was low mileage, thank goodness, but we are definitely in need of some winter bike gear! Link to comment Share on other sites More sharing options...
Pat Posted November 17, 2012 Share Posted November 17, 2012 Dinner preparation is in progress: Roasted radicchio and pear salad with prosciutto, truffle cheese, toasted pistachios, and caper - champagne vinaigrette Mushroom - herb omelette Home fries with onion, pepper, and bacon Link to comment Share on other sites More sharing options...
Fishinnards Posted November 17, 2012 Share Posted November 17, 2012 Earlier this week I made some things from Naomi Duguid's new cookbook "Burma Rivers of Flavor" (my fourth Burmese cookbook!). Chicken aloo (gaeng gai aloo) from the Shan people who speak a Tai language and are ethnically related to the Thai, hence the name. Gaeng gai means chicken curry in Thai, but aloo is Hindi for potato (the Thai word is man farang, foreign yam). It actually tasted more Burmese than Thai. I also made "tender greens with crispy fried shallots", as well as some crispy chicken skin (a la Danny Bowein). As always, served with copious amounts of jasmine rice. Later in the week I made tender greens with crispy fried shallots again, this time with some greens from Great Wall (don't go to that parking lot on a holiday) and "minced chicken with galangal and tomato" which was great. (and rice) Last night we had green papaya salad, some raw vegetables, red curry with salmon and pineapple, soup with pickled mustard greens, Thai omelet with siracha sauce and fish sauce with chillies. Link to comment Share on other sites More sharing options...
thistle Posted November 17, 2012 Share Posted November 17, 2012 You know what, Fishinnards, you make the best dishes! I visited Thai Ghang Waan for lunch this week, & was disappointed that I couldn't get catfish yum for lunch, I got my standards- larb gai (which was great) & gai pad ka prow ( same as most Thai restaurants)-I hope the folks that get to eat your meals appreciate them.... Link to comment Share on other sites More sharing options...
lperry Posted November 18, 2012 Share Posted November 18, 2012 We cycled this morning and froze our rear ends off (it was abnormally cold in ATL today). It was low mileage, thank goodness, but we are definitely in need of some winter bike gear! OT for food, but Gore Bike wear with windstopper is the best stuff I've ever tried. It's pricey, but Amazon has some really good deals on closeouts. I bought a few things just to try them out and I am never going back. Link to comment Share on other sites More sharing options...
Pat Posted November 20, 2012 Share Posted November 20, 2012 Last night: Oven-fried orange chicken Leftover rice pilaf Steamed broccoli Link to comment Share on other sites More sharing options...
Anna Blume Posted November 20, 2012 Share Posted November 20, 2012 Cuisse de canard au chou Turnips roasted in duck fat Pinot noir Memorably wretched. Recipe from Williams-Sonoma website. Should have continued search for solid advice on braising a weighty leg instead of selecting a recipe that calls for roasting it. Interesting flavors in spice rub and sauce, but despite adjustments made in timing and execution, the leg dried out before the skin browned. Not even that nice crisp, crackled skin one gets w roasted duck. Farmers market ducks are notoriously leaner critters, but I should have seared the leg and roasted it for much less time. Link to comment Share on other sites More sharing options...
porcupine Posted November 21, 2012 Share Posted November 21, 2012 ^I tried roasting a famers' market chicken a few nights ago, and "memorably wretched" it was, too. I served it with new potatoes pan fried in butter with parsley, and radicchio (the last from my garden) sauteed with fennel and apple. The latter dish was by far the best thing on the table that night. Link to comment Share on other sites More sharing options...
Pat Posted November 21, 2012 Share Posted November 21, 2012 Leftover rotisserie chicken Carrots with honey, marjoram and thyme Red Cabbage with cranberries Leftover home fries Link to comment Share on other sites More sharing options...
zoramargolis Posted November 22, 2012 Share Posted November 22, 2012 K arrived today with her b.f. and helped me some in the kitchen with T-day and dinner prep. I made her favorite dish, now that she has returned to the omnivorous fold. she and J. told me it was the best I'd ever made. steamed artichokes served at room temp. with harissa mayonnaise osso buco with gremolata risotto milanese pear streusel tart with creme chantilly Cameron Hughes lot 336 2010 Rutherford cabernet--this was fabulous. so sorry I only bought one bottle, Costco is sold out. Link to comment Share on other sites More sharing options...
Pat Posted November 22, 2012 Share Posted November 22, 2012 Last night was chicken wings (the last remaining part of a Costco rotisserie chicken) and spicy squid and chickpea salad.The salad originated from this book, which I bought despite the mixed reviews of it on Amazon. This is the first thing I've made from it. The squid and chickpeas complemented each other nicely, and it all looked beautiful on the platter topped with freshly toasted breadcrumbs. I didn't make the dressing from the recipe, though, since I still had a lot of balsamic tarragon dressing left from this excellent green salad I made recently from the 101 Cookbooks blog. My only concern was that the tarragon from that dressing might clash with the marjoram in the salad--I couldn't recall combining the two before--but they coexisted harmoniously on the plate. Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 25, 2012 Share Posted November 25, 2012 We had lazy second Thanksgiving dinner yesterday. Azami had bought a package of turkey thighs for the takikomi gohan that we took to his family's dinner, so I roasted what I hadn't used with a compound butter of sage, thyme, and parsley. Dark meat poultry doesn't sit well with Azami, so he'd taken some white meat and a few slices of ham during the great leftover packing after the family dinner. He'd also secured some dressing, gravy, and green bean casserole, which we had as sides. I made cornbread, cranberry sauce with ginger and Bosc pear, and maple-pumpkin custards, in addition to the roast turkey thighs. Link to comment Share on other sites More sharing options...
Pat Posted November 25, 2012 Share Posted November 25, 2012 Last night, a vegetarian fall meal: Herbed sweet potato biscuits and butter Tortellini Pumpkin Alfredo For some reason, I have much better luck making sweet potato biscuits than regular ones. These came out great. The pasta was good but I think I'd probably tweak it to cut down on the amount of heavy cream when making it again. I'd also planned to make a salad but was running late and just didn't feel like it... Link to comment Share on other sites More sharing options...
porcupine Posted November 25, 2012 Share Posted November 25, 2012 Pat, you've just added fuel to my fiery craving for cappellacci, square pasta filled with sweet potatoes and cheese. My mother used to make it, and I thought it was some Italian-American southwest Pennsylvania immigrant sort of thing until I found a recipe for it in one of Marcella Hazan's books. Link to comment Share on other sites More sharing options...
darkstar965 Posted November 25, 2012 Share Posted November 25, 2012 Baked german sauerkraut with caraway seed, onion and seasoning with leftover Stachowski ham*. * A friend had ordered an 18lb ham from Jamie. When he showed up, Jamie gave him a 24 lb monster. Only 3 lbs used on Thankgiving. Fortunate to be this person's friend Link to comment Share on other sites More sharing options...
Pat Posted November 26, 2012 Share Posted November 26, 2012 Pat, you've just added fuel to my fiery craving for cappellacci, square pasta filled with sweet potatoes and cheese. My mother used to make it, and I thought it was some Italian-American southwest Pennsylvania immigrant sort of thing until I found a recipe for it in one of Marcella Hazan's books. Aha. I don't think I've heard of that before. I looked and found the recipe too. More work than using store bought pasta like I did, but it looks like a worthy project. Thanks Link to comment Share on other sites More sharing options...
darkstar965 Posted November 26, 2012 Share Posted November 26, 2012 - thick fresh icelandic cod from the bethesda farmer's market started on stovetop and finished in the oven; simply seasoned - thinly sliced sweet potato chips with sea salt - mixed greens from dupont with a mustard vinaigrette - roast baby brussel sprouts (also from dupont) with the momofuku sauce done with red boat Really tough to consistently cook fish perfectly. I know, I know. Super obvious point. Used this same fish last weekend and it was perfect and wonderful. Today, a bit too done. Undaunted. Will look for a topic on this since no doubt it has come up a few times before. Link to comment Share on other sites More sharing options...
The Hersch Posted November 26, 2012 Share Posted November 26, 2012 Speaking of matzo-ball soup: Chicken stock made with a stewing hen, carrots, dill, and Manischewitz Matzo Ball Mix matzo balls. Link to comment Share on other sites More sharing options...
lperry Posted November 26, 2012 Share Posted November 26, 2012 Last night, veg clean out with roasted carrots, mashed potatoes, and greens with pepper flakes. Night before last, spaghetti squash with pink vodka sauce, side salad of romaine and apple in a tarragon vinaigrette. Link to comment Share on other sites More sharing options...
B.A.R. Posted November 26, 2012 Share Posted November 26, 2012 Last night: Seared Sea Scallops, Anson Mill Grits with White Cheddar, Oven Roasted Beets Link to comment Share on other sites More sharing options...
Pat Posted November 27, 2012 Share Posted November 27, 2012 I don't know what possessed me to make such a big meal last night... Mixed green salad with frisee, cucumber, Campari tomatoes, and radishes; balsamic tarragon vinaigrette Sweet potato biscuits and butter Roasted salmon with harissa mayonnaise Couscous Roasted yellow beets Broccoli cheese casserole Link to comment Share on other sites More sharing options...
goldenticket Posted November 28, 2012 Share Posted November 28, 2012 Southern Comfort (food): Cornbread Collard greens Green/pinto beans and ham Link to comment Share on other sites More sharing options...
JuneBacon Posted November 28, 2012 Share Posted November 28, 2012 Quinoa and Coarse Bulgar with leeks, shallot, ginger, garlic, olive oil, roasted sesame oil, sweet potato, salt roasted beets, spinach, cremini, and a red, orange, and yellow pepper. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 28, 2012 Share Posted November 28, 2012 Asian fusion noodle bowl; TJ's fresh wheat flour noodles miso broth based on smoked turkey stock pork tenderloin (marinated in dark soy, rice vinegar, roasted sesame oil, honey, sambal, ginger, garlic, scallions, cilantro and fresh lime juice) then sliced, pan grilled and glazed in gojujang sauce, topped with sesame seeds steamed baby bok choy daikon kim chee TJ's dried sea weed salad Sierra Nevada tumbler ale Link to comment Share on other sites More sharing options...
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