darkstar965 Posted January 26, 2013 Share Posted January 26, 2013 the sauce simmered for several hours on thursday, made with a leek-onion-carrot-celery pestata, lots of garlic, porcini powder, anchovy paste, eco-friendly hot Italian sausage and ground beef, cento marzano tomatoes and tomato paste, a roasted red pepper, red wine, an aromatic herb bundle. it spent 24 hours sitting outside in the cold. lots of leftover sauce. a lasagna may be in my future. Is this from a recipe or just from experience? If a recipe, whose? And why 24 hours outside? I thought only the Koreans did that with kimchee but then it'd be a few months instead of 24 hours and the pot would be buried. Link to comment Share on other sites More sharing options...
JuneBacon Posted January 26, 2013 Share Posted January 26, 2013 I would assume the sub 32 degree temps is an effective way to cool off a hot batch of bolognese. I love this simple Batali recipe. I ground pork shoulder in the food processor which red pepper flakes, fennel seed, etc etc. http://www.foodnetwork.com/recipes/mario-batali/ragu-bolognese-recipe2/index.html Zora's additions sound out of this world. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 27, 2013 Share Posted January 27, 2013 Vietnamese Fish Curry Stew w/ baby bok choy, carrot, onion, mirin, ginger, garlic, cayenne, etc. Jasmine Rice Link to comment Share on other sites More sharing options...
zoramargolis Posted January 27, 2013 Share Posted January 27, 2013 Is this from a recipe or just from experience? If a recipe, whose? And why 24 hours outside? I thought only the Koreans did that with kimchee but then it'd be a few months instead of 24 hours and the pot would be buried. Not from a recipe. A couple of seen on t.v. influences re. method: Lidia Bastianich, Anne Burrell. 24 hours wait because 1) we decided to go out for dinner and 2)tomato-based stews always taste better the second day. Outside because it is winter and I didn't have room in the refrigerator for the pot. Link to comment Share on other sites More sharing options...
KMango Posted January 27, 2013 Share Posted January 27, 2013 Stir-fry with maifun (rice vermicelli noodles) featuring shrimp, scallops, broccoli, red and green cabbage, carrots, and a visit to the flavor stratosphere thanks to quickly-composed teriyaki sauce. Being too icy to grill, we missed the "yaki" intention, but garlic/ginger/sweet mirin magic transformed this dish to exceptional. Pic enclosed, not a good shot, but a marvelous meal. This followed an afternoon of making pork and vegetable wontons and egg rolls for the freezer. Second pic, a better shot, freezer now full of the makings for wonton soup, steamed dumplings, baked eggrolls, and impromptu appetizers. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 27, 2013 Share Posted January 27, 2013 last night: tagine with merguez sausages and lots of veg: roasted eggplant, butternut squash, cauliflower, poblano and red bell peppers; red-skin potato, carrot, onion, garlic, tomato, preserved lemon. basmati rice (J's not crazy about cous-cous) Nigella's dense chocolate cake with Talenti vanilla gelato Link to comment Share on other sites More sharing options...
zoramargolis Posted January 28, 2013 Share Posted January 28, 2013 last night: cabbage borscht Marvy Market jewish rye bread brebisrousse sheepmilk brie (from Arrowine) bartlett pear La Cana albariño Link to comment Share on other sites More sharing options...
Sundae in the Park Posted January 28, 2013 Share Posted January 28, 2013 Chicken congee and clementines. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 29, 2013 Share Posted January 29, 2013 Nigella Lawson's sausage and lentils Romaine salad with dried cranberries, chopped almonds, crumbled Parmigiano-Reggiano, and vinaigrette Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 - A beautiful mid section of local rockfish pan-cooked in cast iron with a simply wine/green onion/butter sauce - left over baked maple onion sweet potato puree - slices of tomato, avocado and red onion drizzled with EVOO and a white balsamic vinegar and finished with sea salt - 2011 Sicilian Piccolo Fiore Bianco di Sicilia Table White (inexpensive at WF; worked fine if nothing special) Lessons learned from this meal: - cast iron is so the way to go to crisp fish skin - cast iron is maybe not the best to do the sauce after the fish is done (a smaller steel pan would have worked better). - was way off on the cook time but luckily had undercooked it so, after two trips back to the hot skillet, it was perfect Link to comment Share on other sites More sharing options...
Anna Blume Posted January 29, 2013 Share Posted January 29, 2013 - cast iron is maybe not the best to do the sauce after the fish is done (a smaller steel pan would have worked better). Acid in wine not a great idea in an uncoated cast-iron skillet, though less damage to finish results than with a long-simmered tomato sauce, for example. Unfortunately, the retention of heat means the liquid added to make a sauce evaporates quickly. However, I love pan-frying steaks and adding mushrooms & butter to the same pan while meat rests. *********** Comfort food from my cast iron skillet, plated cliché on the side: Medium-rare hamburger (ground beef from Eco-Friendly picked up for a ragu) w fish sauce and garlic paste topped w sautéed mushrooms, garlic, parsley and dill on Panorama's olive-oil roll, toasted w mustard. Diced golden beet w Chicano Sol's microgreens, goat cheese and toasted walnuts Orange slices 1 Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 Acid in wine not a great idea in an uncoated cast-iron skillet, though less damage to finish results than with a long-simmered tomato sauce, for example. Unfortunately, the retention of heat means the liquid added to make a sauce evaporates quickly. However, I love pan-frying steaks and adding mushrooms & butter to the same pan while meat rests. That was the problem. The pan's temp was way too high so everything evaporated too quickly. I should have realized that beforehand. Hadn't considered the acid/finish issue but also totally makes sense. We have a nice coated cast-iron skillet I use sometimes for stovetop-to-oven things. I like it alot but for real searing, crisping, it doesn't beat the uncoated cast iron. Thanks for the advice, Anna! Link to comment Share on other sites More sharing options...
zoramargolis Posted January 29, 2013 Share Posted January 29, 2013 last night: lasagna bolognese made with spinach pasta and bechamel in lieu of ricotta 2010 Planeta La Segreta Link to comment Share on other sites More sharing options...
monavano Posted January 29, 2013 Share Posted January 29, 2013 last night: lasagna bolognese made with spinach pasta and bechamel in lieu of ricotta 2010 Planeta La Segreta Did you use fresh or dried pasta? I feel a lasagna coming on and think I want to make your version vs. red sauce/cheeses/browned meats. Thanks. Link to comment Share on other sites More sharing options...
Pat Posted January 29, 2013 Share Posted January 29, 2013 Last night Salad of red bibb lettuce, radishes, cucumber, homemade croutons, and Campari tomatoes; ranch or honey mustard dressing Leftover scalloped potatoes Chicken andouille sausages with red peppers and red onions Sourdough bread* with butter *From Silver Spork that used to be Marvelous Market Link to comment Share on other sites More sharing options...
zoramargolis Posted January 29, 2013 Share Posted January 29, 2013 Did you use fresh or dried pasta? Dried. An Italian brand from Italian Store. Leftover bolognese made with ground beef and Italian sausage. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 Last night Salad of red bibb lettuce, radishes, cucumber, homemade croutons, and Campari tomatoes; ranch or honey mustard dressing... Were the Campari tomatoes canned or jarred? Hadn't thought of using canned or jarred tomatoes whole in a salad but maybe the best idea since this time of year nearly all the lovely looking tomatoes on offer in stores have virtually no flavor and come from awful sources. Link to comment Share on other sites More sharing options...
LauraB Posted January 29, 2013 Share Posted January 29, 2013 Were the Campari tomatoes canned or jarred? Hadn't thought of using canned or jarred tomatoes whole in a salad but maybe the best idea since this time of year nearly all the lovely looking tomatoes on offer in stores have virtually no flavor and come from awful sources. They're fresh tomatoes that are midway in size between a cherry and a regular-sized tomato. They're usually sold on the vine. And, truth be told, they're not bad. Not to be compared with a field-grown tomato in August, mind you, but way better than the pink cardboard we've come to associate with grocery store tomatoes. Link to comment Share on other sites More sharing options...
monavano Posted January 29, 2013 Share Posted January 29, 2013 I used to find Campari tomatoes only at Costco, but they're becoming more available in supermarkets. I rely on them outside of field tomato season and enjoy them very much. The taste is there and I've never had a mealy one. They're hearty (I guess grown to be that way) and make for delicious slow roasted tomatoes when you've got a handful of pruney 'maters staring you down. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 29, 2013 Share Posted January 29, 2013 I used to find Campari tomatoes only at Costco, but they're becoming more available in supermarkets. I rely on them outside of field tomato season and enjoy them very much. The taste is there and I've never had a mealy one. They're hearty (I guess grown to be that way) and make for delicious slow roasted tomatoes when you've got a handful of pruney 'maters staring you down. I think I have seen them in stores and have bought them before. Will get them again on the next trip. For some reason, I thought they were also a variety sold in cans but maybe not? Link to comment Share on other sites More sharing options...
Pat Posted January 29, 2013 Share Posted January 29, 2013 Were the Campari tomatoes canned or jarred? Hadn't thought of using canned or jarred tomatoes whole in a salad but maybe the best idea since this time of year nearly all the lovely looking tomatoes on offer in stores have virtually no flavor and come from awful sources. As the comments below indicate, these are on the vine and fresh. I can't recall if they're greenhouse or hydroponic, but they're usually from Canada. The best buy is from Costco, but I've been getting a decent deal on them from Giant. Other than these, plum tomatoes (sometimes) are the only good ones in the winter. Until I started seeing these at Costco, I hadn't bought to tomatoes in the winter in a long time. Link to comment Share on other sites More sharing options...
monavano Posted January 30, 2013 Share Posted January 30, 2013 Sweet and sour chicken over long grain rice, broccoli FroYo TBD Link to comment Share on other sites More sharing options...
Sundae in the Park Posted January 30, 2013 Share Posted January 30, 2013 Last night: eggplant spread (roasted eggplant, homemade marinara, red peppers, olive oil, and onions, whizzed in the food processor. We used to call this poor man's eggplant parm spread but it doesn't even need the cheese, so we stopped adding it) and fresh bread Tonight: Good things salad (red pepper, avocados, chicken, grape tomatoes, corn, kidney beans, and cilantro, with a cumin-lime vinaigrette) Link to comment Share on other sites More sharing options...
Pat Posted January 30, 2013 Share Posted January 30, 2013 Sourdough bread and butter Red bibb lettuce with avocado, radishes, cucumber, Campari tomatoes, homemade croutons and ranch dressing Braised chicken and artichokes Mashed potatoes Link to comment Share on other sites More sharing options...
darkstar965 Posted January 30, 2013 Share Posted January 30, 2013 Lamb shoulder with lots of root vegetables, tomato sauce and plenty of seasoning/herbs. All done in a 10-hour crockpot on auto pilot. Mashed cauliflour. Not sure what I think about crockpots. Not the same as slow braising or simmering maybe. Link to comment Share on other sites More sharing options...
Pat Posted January 31, 2013 Share Posted January 31, 2013 Sourdough toast Omelette with tarragon and Fontina cheese Chicken Andouille sausages Mashed potato patties Link to comment Share on other sites More sharing options...
lperry Posted January 31, 2013 Share Posted January 31, 2013 Quinoa salad with roasted broccoli and romano in a lemon, olive oil dressing. Grapefruit on the side. Link to comment Share on other sites More sharing options...
darkstar965 Posted January 31, 2013 Share Posted January 31, 2013 - Scampi with rice done with a mess of U10 wild shrimp, a load of minced garlic, some lemon and vermouth - Salad with watermelon radish and a lemon shallot vinaigrette - Finished the white Sicilian wine from a couple of days ago Link to comment Share on other sites More sharing options...
porcupine Posted January 31, 2013 Share Posted January 31, 2013 Hanger steak and broccoli with butter. Never been big on cooking steak, but now that I have a method nailed down... it was awesome. Link to comment Share on other sites More sharing options...
monavano Posted January 31, 2013 Share Posted January 31, 2013 Hanger steak and broccoli with butter. Never been big on cooking steak, but now that I have a method nailed down... it was awesome. And your method is...? Last night- Smith Meadows pork chops with a mushroom and red wine reduction sauce, russet and sweet mashed potatoes with gorgonzola, braised mustard greens. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 31, 2013 Share Posted January 31, 2013 meat loaf (eco-friendly ground beef, sauteed sofrito, roasted red bell pepper, whole wheat panade) baked potato roasted broccolini Link to comment Share on other sites More sharing options...
porcupine Posted January 31, 2013 Share Posted January 31, 2013 And your method is...? Heat the oven to 425 (convection). Get a well-seasoned cast iron pan really stinkin' hot over the very hottest burner. Dry the steak, sprinkle with just a little salt, very lightly oil one side, put that side down in the pan and leave undisturbed for exactly two minutes. Very lightly oil the top, flip over, cook undisturbed for exactly one minute. Grind a lot of black pepper on the upside while it's cooking. Rush pan to oven and cook for 6 minutes. Remove to plate immediately and hit with a good coupla pinches of Maldon sea salt. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 1, 2013 Share Posted February 1, 2013 roasted, dry brined chicken (TJ's free range) kale braised with bacon and onion roasted sweet potatoes pureed with maple sugar, ginger and orange zest 2007 Pierre Chermette Beaujolais Link to comment Share on other sites More sharing options...
darkstar965 Posted February 1, 2013 Share Posted February 1, 2013 roasted, dry brined chicken (TJ's free range) kale braised with bacon and onion roasted sweet potatoes pureed with maple sugar, ginger and orange zest 2007 Pierre Chermette Beaujolais We often do sweet potato puree with maple and onion. Love the idea of using citrus and ginger. Is that a regular recipe for you, Zora or just how the mood struck today? That flavor combination wouldn't have occurred to me but, thinking about it more, it sounds interesting. Link to comment Share on other sites More sharing options...
monavano Posted February 1, 2013 Share Posted February 1, 2013 We often do sweet potato puree with maple and onion. Love the idea of using citrus and ginger. Is that a regular recipe for you, Zora or just how the mood struck today? That flavor combination wouldn't have occurred to me but, thinking about it more, it sounds interesting. Sweet potatoes are lovely with pineapple too. I like the combination of orange and cinnamon. You can get away with low fat addition to sweet potatoes more than regular mashed potatoes imo. Link to comment Share on other sites More sharing options...
Pat Posted February 1, 2013 Share Posted February 1, 2013 Red bibb lettuce, romaine, cucumber, plum tomatoes, hard-boiled egg and homemade croutons; ranch dressing Rotisserie chicken leg (Costco) Leftover mashed potatoes Blanched broccoli with butter Link to comment Share on other sites More sharing options...
lperry Posted February 1, 2013 Share Posted February 1, 2013 Salad of romaine, Fuji apple, and manchego with a tarragon vinaigrette. Go go go to Super H in Fairfax and buy the Fuji apples. The guy was setting them out when i walked by and I wish I had bought more. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 1, 2013 Share Posted February 1, 2013 Raw carrots and turnip slices Cedarbrook's spareribs braised w stock and a pint of an apple-cabbage choucroute (still emptying freezer) Mashed rutabaga w black pepper and wizened mushroom bits Dried apricots w herbal tea Not to worry. Kale and arugula at lunch. *********** Monavano: You ought to pick up some freelance assignments from local restaurants, glossy print and related online sources (NPR Salt...). You and Fishinnards shoot the most appealing images of food around. Link to comment Share on other sites More sharing options...
monavano Posted February 1, 2013 Share Posted February 1, 2013 Thank you, AB. I'm enjoying the challenge of learning and improving my skills. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 2, 2013 Share Posted February 2, 2013 last night: tapas: VA Surryano ham, sliced Spanish chorizo, Ossau-Iraty sheepmilk cheese, marinated roasted red peppers, olives, cucumber white bean soup warm baguette (TJ's parbaked, browned in my oven) Cameron Hughes lot 263 (2002 Ribera del Duero gran reserva) Link to comment Share on other sites More sharing options...
lperry Posted February 2, 2013 Share Posted February 2, 2013 Crimini mushrooms in a red wine, balsamic, honey reduction, served over foxtail millet. Roasted broccoli with lemon and pecorino romano. Blenheim Petit Verdot 2010 Link to comment Share on other sites More sharing options...
zoramargolis Posted February 3, 2013 Share Posted February 3, 2013 eco-friendly pork rib chops, pan-seared oven roasted, served with sauce charcutiere scalloped potatoes haricots verts with lemon zest 2007 Ch. Raspail gigondas Link to comment Share on other sites More sharing options...
dcandohio Posted February 3, 2013 Share Posted February 3, 2013 Brined pork loin roasted with celery, carrots and bell pepper Roasted sweet and white potatoes with rosemary and basil Kale Caesar salad Brownie with marionberry sauce and Whit's vanilla custard Grenache Link to comment Share on other sites More sharing options...
lperry Posted February 4, 2013 Share Posted February 4, 2013 Potatoes mashed with savoy cabbage, cream, and butter. Roasted cauliflower. Diced, roasted beets and feta dressed in a walnut oil, tarragon vinaigrette. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 4, 2013 Share Posted February 4, 2013 I did not watch the Stuporbowl, but due to spousal fealty provided homemade chicken flautas and guacamole for J., who did watch. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 6, 2013 Share Posted February 6, 2013 monday night: shrimp and monkfish ramen with rice noodles, baby bok choy and kim chee tuesday: stovetop grilled lime and ancho chile marinated chicken thighs, tomatillo salsa cruda, rice, La Costeña refried beans, tortillas Link to comment Share on other sites More sharing options...
Tweaked Posted February 6, 2013 Share Posted February 6, 2013 Indian take-out repurposed into paneer fried rice. Leftover channa masala reheated. Cooked up indo-malay cabbage with ginger and shredded coconut. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 7, 2013 Share Posted February 7, 2013 Salad of mixed greens, fennel, avocado and golden beet w Meyer lemon vinaigrette Poulet rouge from Evensong, Zuni-brined w lemon and rosemary Golden Ball turnip gratin Link to comment Share on other sites More sharing options...
Sundae in the Park Posted February 7, 2013 Share Posted February 7, 2013 Monday night: spaghetti, ratatouille, sauteed mushrooms, and turkey sausage Tuesday: soup noodles with kale Wednesday: chana masala with rice Link to comment Share on other sites More sharing options...
Pat Posted February 7, 2013 Share Posted February 7, 2013 Last night: Salad plate of sliced roma tomatoes, cucumber, and hard-boiled egg Leftover brisket with gravy over egg noodles Baked beans Link to comment Share on other sites More sharing options...
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