porcupine Posted February 7, 2013 Share Posted February 7, 2013 Tuesday: fusilli with fennel, apple, radicchio, and frisee; good bread; La Tur. Link to comment Share on other sites More sharing options...
LauraB Posted February 7, 2013 Share Posted February 7, 2013 Tuesday: fusilli with fennel, apple, radicchio, and frisee; good bread; La Tur. Where did you buy the La Tur? Link to comment Share on other sites More sharing options...
darkstar965 Posted February 8, 2013 Share Posted February 8, 2013 Guests for dinner tonight. Dinner for four. - Velvety butternut squash soup w/ shallot, broth and finely diced apple - Braised chicken with lemon and artichokes and rice - Inspired by Monovano (thank you!), I made what I think was my first ever citrus pound cake with a strawberry honey compote and some Dolcezza vanilla gelato. Mine wasn't the equal of Monovano's but it was quite good and, most important, I know how I'd improve it the next time. - An inexpensive, not-so-great Chardonnay our guests brought - Very freshly roasted guatemalan Mad Cap coffee - Equally freshly roasted Stump Town (decaf) Link to comment Share on other sites More sharing options...
porcupine Posted February 8, 2013 Share Posted February 8, 2013 Where did you buy the La Tur? Cork market. Actually it was just a little off, which surprised me because I generally find Cork to have excellent cheeses. Last week I found an awesome month-old La Tur (runny!) at Grape + Bean (Old Town location). I've seen it at Cheesetique and Arrowine, too. Link to comment Share on other sites More sharing options...
lperry Posted February 9, 2013 Share Posted February 9, 2013 Night before last, a simple dish of rice noodles and greens (I forgot what kind after I got them home - yu choi, maybe?) in a peanut / lime dressing. Last night, Roasted butternut squash risotto Savoy cabbage, quickly braised (paradox, I know) with Fuji apples and finished with that wonderful Lebanese apple vinegar from the Mediterranean Grocery. Link to comment Share on other sites More sharing options...
dcandohio Posted February 9, 2013 Share Posted February 9, 2013 Chicken and sausage jambalaya Kale caesar Whit's frozen vanilla custard with berries 1 Link to comment Share on other sites More sharing options...
Pat Posted February 10, 2013 Share Posted February 10, 2013 Baked “macaroni and cheese” (egg noodles; gruyere, cheddar, and brie sauce; smoked bacon; peas; breadcrumbs) On Friday I put this together when I had leftover cooked egg noodles (miscalculated how much I needed for something else), cooked frozen peas, some cheese remnants, and an open package of Trader Joe's bacon pieces and ends that was at its sell-by date. The breadcrumbs came out of the freezer. I dumped the noodles and peas into a buttered casserole dish put the bacon in the oven to cook while the oven preheated. I hadn't bought this bacon before and, due to the odds and ends nature of it, some pieces were thicker and more ham-like than others. I chopped the thickest pieces into small cubes and mixed them into the noodles and peas. Once the cheese sauce was ready, I poured that over top. The breadcrumbs, mixed with some more cheese and dotted with butter, made the top layer of the casserole. The peas suffered a bit from being cooked again, but this was really quite delicious and satisfying. (That's an especially good thing, since there are several more meals of it left .) Link to comment Share on other sites More sharing options...
zoramargolis Posted February 10, 2013 Share Posted February 10, 2013 last night: enchiladas suisas --costco rotisserie chicken with salsa verde (twice-cooked poblanos and tomatillos) topped with jack cheese la costeña refried beans basmati rice pico de gallo fat tire Link to comment Share on other sites More sharing options...
rkduggins Posted February 10, 2013 Share Posted February 10, 2013 Warm shredded lamb salad with pomegranate and mint cumin roasted cauliflower with yogurt, pomegranate and mint cardamom scented couscous with toasts pine nuts, almonds and pistachios Link to comment Share on other sites More sharing options...
Xochitl10 Posted February 11, 2013 Share Posted February 11, 2013 Roasted pork tenderloin, simply seasoned with evoo, salt, and pepper Red chile grits Salad of romaine, walnuts, blue cheese and red Anjou pear with balsamic vinaigrette We were supposed to have potato-chive bread with dinner, but I got started late after a 10-mile run, so it's still in the oven. Link to comment Share on other sites More sharing options...
darkstar965 Posted February 11, 2013 Share Posted February 11, 2013 Vietnamese Curry Fish Stew w/ rice. Would be perfect with a medium-bodied white but forgot to pick one up. Made this a few weeks ago with some rockfish. Using a sturdy hake, cod or other white fish, it's a truly wonderful and easy recipe for winter; several flavors add layers and nuance without a ton of work. One of the better dishes made in the past few months. Link to comment Share on other sites More sharing options...
Tweaked Posted February 11, 2013 Share Posted February 11, 2013 Shrimp and Catfish Gumbo King Cake Link to comment Share on other sites More sharing options...
Fishinnards Posted February 11, 2013 Share Posted February 11, 2013 This weekend I cooked some dishes from The Cultural Revolution Cookbook by Sasha Gong and Scott D. Seligman. As you would expect, the dishes from this book are very simple and easy to prepare. I had to work early on Saturday and was tired and lazy, so quick simple Chinese food fit the bill. On Sunday I had the good fortune to hear one of the cookbook's authors, Sasha Gong, speak about her experiences growning up in China during the Cultural Revolution. It was fascinating. At some point this weekend I realized it was also Chinese new year. I cooked the same dishes I made Saturday again on Sunday and added "fish-frangrant pork slivers" from Fuchia Dunlop's Land of Plenty (aka pork, fish style, aka pork in garlic sauce). Greens (yu choy) stir fried with garlic, savory golden omelet, spicy white radish salad, fish-style pork (carrots are substituting for the bamboo because somebody (not me) doesn't like bamboo) and rice. > Link to comment Share on other sites More sharing options...
monavano Posted February 12, 2013 Share Posted February 12, 2013 > Vegetable barley soup and ANKB made with sourdough starter. This bread is terrific with the starter I got from Breadtopia. The ANKB recipe forgoes the yeast, beer and vinegar for the starter and it even went through shorter proofs than I usually do. Link to comment Share on other sites More sharing options...
Nervous Eater Posted February 12, 2013 Share Posted February 12, 2013 I'm seeking advice re: tonight's dinner. I bought a rabbit at Union Market over the weekend with the intention of making a ragu for some fresh pappardelle, however I changed my mind yesterday and put it (whole) into a marinade (red wine, grated shallot and garlic, thyme, rosemary, blood orange zest, olive oil, salt and pepper) for tonight. I'm considering spit roasting it in the oven but I've been told that is unwise given how easy it is for rabbit to dry out. It's a small rabbit, around 2.5 pounds, and I plan on keeping a very low oven, turning frequently. Am I tempting fate? Should I just cut into serving pieces and cook in a moist, covered environment? THANKS in advance! Link to comment Share on other sites More sharing options...
zoramargolis Posted February 12, 2013 Share Posted February 12, 2013 Either slow braise or "bard" it for spit roasting (wrap in bacon or pancetta). Link to comment Share on other sites More sharing options...
Nervous Eater Posted February 12, 2013 Share Posted February 12, 2013 I have some guanciale that needs using so I'll wrap it in that. Thanks for the advice, Zora. Much appreciated! Link to comment Share on other sites More sharing options...
Xochitl10 Posted February 14, 2013 Share Posted February 14, 2013 Ramen-ya at home: shio ramen with a side of homemade pork gyoza 1 Link to comment Share on other sites More sharing options...
lperry Posted February 14, 2013 Share Posted February 14, 2013 Lentils with roasted beets and feta in a tarragon vinaigrette. Roasted cauliflower. I would have roasted every vegetable in the house on this damp, cold evening. Link to comment Share on other sites More sharing options...
Fishinnards Posted February 15, 2013 Share Posted February 15, 2013 Monday, vegetarian Chinese (same dishes as Sunday without the fish-style pork): Tuesday, chicken curry. I bought a whole chicken and used the breasts with green beans, potatoes, garlic, ginger and "East Indian Bottle Masala" from 660 Curries. This is my fall back when I don't feel like cooking. Bottle masala has about 20 spices in it and lots of dried chilles all roasted and ground. I always have a batch on hand. A mere 2 teaspoons makes a very hot and flavorful dish. Last night, gai kolae, southern Thai style chicken curry with the legs, thighs and wings. It has a curry paste of dried chillies, shallots, garlic, cumin, coriander, cinnamon, shrimp paste (kapi), and fresh tumeric. The chicken is browned in ghee and simmered in coconut milk. The curry paste is fried in the leftover ghee and added to the pot along with palm sugar, lime juice, and fish sauce. I also made green mango salad with pork and peanuts (and lime, fish sauce, shallots, kaffir lime leaf, sawtooth coriander, mint, chillies and palm sugar) and raw and pickled vegetables and crispy chicken skin. Of course, everything is eaten with copious amounts of jasmine rice. Tonight I'll make mango salad again to eat with the remaining curry and maybe egg and bitter melon, more vegetables, and rice. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 15, 2013 Share Posted February 15, 2013 kotleten (pan-crisped, crumb coated ground beef patties) with spicy ketchup pureed, roasted buttercup squash with maple sugar haricots verts with lemon victoria sponge cake with blood orange curd 2011 Castle Rock Sonoma pinot noir Link to comment Share on other sites More sharing options...
DanielK Posted February 16, 2013 Share Posted February 16, 2013 Steamed Salt River Lobsters White asparagus w/lemon and butter Corn on the cob Blood orange olive oil cake with vanilla ice cream Mallee Point Casella Chardonnay 1 Link to comment Share on other sites More sharing options...
darkstar965 Posted February 16, 2013 Share Posted February 16, 2013 Monastero di Montebello linguine with a Red Apron bolognese sauce bought at Union Market Tossed greens and veggies/mushroom with a basic vinaigrette Plenty of freshly grated reggiano Some of the Valentine's Day chocolate (a lovely Venezuelan, "Chuao" from Chocolat Bonnat) 2010 Langhe Nebbiolo Link to comment Share on other sites More sharing options...
lperry Posted February 16, 2013 Share Posted February 16, 2013 Monastero di Montebello linguine with a Red Apron bolognese sauce bought at Union Market Tossed greens and veggies/mushroom with a basic vinaigrette Plenty of freshly grated reggiano Some of the Valentine's Day chocolate (a lovely Venezuelan, "Chuao" from Chocolat Bonnat) 2010 Langhe Nebbiolo Oooooh. Did you get the firecracker bar? It's amazing. Link to comment Share on other sites More sharing options...
monavano Posted February 17, 2013 Share Posted February 17, 2013 We had a lovely dinner party for 6 to "break in" the new kitchen. Drinks to start- Prosecco, Kir Royale, wine, beer Apps- onion dip, pita chips with alderwood smoked sea salt, cracked pepper and paprika, marcona almonds, a variety of olives, cheddar. Starter- Curried cauliflower soup (Jacques Pepin) with a finishing evoo drizzle. Sourdough (ANKB and sourdough starter) bread, butter. Main- Marcella Hazan's Osso Bucco (finished with freshly grated nutmeg, lemon zest and parsley) over polenta with fulvi, and braised Kale. Dessert- duo of blood orange panna cotta, syrup and segments/ Chocolate pot de creme, Bailey's whipped cream, toasted chopped hazelnuts and a hazelnut pirouette rolled wafer. Link to comment Share on other sites More sharing options...
lperry Posted February 17, 2013 Share Posted February 17, 2013 We had a lovely dinner party for 6 to "break in" the new kitchen. We had six tonight too. No new kitchen, though. Cinnamon and cayenne sugared almonds, olives. Mushrooms and greens in a stone ground chile sauce, served over Salvadoran tortillas. Roasted sweet potatoes with a chipotle, key lime crema. Salad of jicama, grapefruit, and orange with a squeeze of lime and sprinkle of salt. Passionfruit rum sorbet. Sangria. I wanted to make tamales, but the Foodway and Shoppers near me were out of corn husks. Are tamales traditional during Semana Santa? Link to comment Share on other sites More sharing options...
Fishinnards Posted February 18, 2013 Share Posted February 18, 2013 Tender greens salad with crispy fried shallots (from Burma rivers of flavor), น้ำพริกอ่อง minced pork with chilli and tomato (garlic, galanga, fermented soy bean, shallots), ต้มยำเห๊ด hot and sour mushroom soup (lime juice, fish sauce, lemongrass, kaffir lime leaves, galanga, red chillies, culantro, stock) ไข่เจียว crispy omelet (Thai basil, green chilli, shallots), น้ำพริกศรีราชา (sriracha sauce) in the middle, กับข้าว (with rice), and Brooklyn Brewery Sorachi Ace. > Link to comment Share on other sites More sharing options...
thistle Posted February 18, 2013 Share Posted February 18, 2013 No pressure, Fishinnards, but your plates are so delectable, that if you opened a restaurant, you'd have a guaranteed audience...that omelette alone would keep me happy, but combined w/ all the other dishes...yum! Link to comment Share on other sites More sharing options...
zoramargolis Posted February 18, 2013 Share Posted February 18, 2013 alubias gigantes con chorizo y jamon (gigante beans slow oven-braised with eco-friendly chorizo, Surryano ham and aromatics) roasted golden beets, cucumber and scallion with lemon vinaigrette garlic toast 2008 Lagar de Robla (mencia) Link to comment Share on other sites More sharing options...
Sundae in the Park Posted February 18, 2013 Share Posted February 18, 2013 Last night: fried wontons and fresh-picked strawberries (some eaten with nutella) Tonight: aloo matar, saag, and grilled spiced chicken, with white rice Link to comment Share on other sites More sharing options...
monavano Posted February 18, 2013 Share Posted February 18, 2013 alubias gigantes con chorizo y jamon (gigante beans slow oven-braised with eco-friendly chorizo, Surryano ham and aromatics) ***** Fabada Asturiana? (remembering your delicious dish from a DR picnic) Link to comment Share on other sites More sharing options...
Anna Blume Posted February 18, 2013 Share Posted February 18, 2013 DanielK: I can't seem to quote only a portion of Post #7722 above. Claudia Roden's recipe for blood orange olive oil cake is one of my favorite recipes ever; I don't know if DP of Smitten Kitchen names her source. I baked mine round and bought extra blood oranges to make a simple syrup. Poked holes in top and poured the hot syrup in the warm cake before glazing thin slices of reserved oranges to decorate top, though thin strips of zest would be nice, too. Recommendation was originally from a friend in Maine when consulted about what I should bring to a dinner celebrating Chanakah. As a result, it's become the go-to dessert for families in at least one corner of Sweden. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 18, 2013 Share Posted February 18, 2013 alubias gigantes con chorizo y jamon (gigante beans slow oven-braised with eco-friendly chorizo, Surryano ham and aromatics) ***** Fabada Asturiana? (remembering your delicious dish from a DR picnic) Very similar, but I used huge white beans instead of fabes asturianas, which are more like a tarbais bean or a large cannelini. I forgot to include dried lobster mushrooms and porcini powder in my ingredient list. The beans cooked for 3 1/2 hours with the mushrooms, and then I steamed and browned the chorizo to eliminate some of the fat before slicing them and adding them to the pot. Then it cooked for another couple of hours. The beans were incredibly creamy--some of them had completely broken down and thickened the braising liquid. I added the ham at the very end, so that it wouldn't get tough. Ai mami this was so tasty. Link to comment Share on other sites More sharing options...
darkstar965 Posted February 19, 2013 Share Posted February 19, 2013 Oooooh. Did you get the firecracker bar? It's amazing. Yes! And, it was! Link to comment Share on other sites More sharing options...
darkstar965 Posted February 19, 2013 Share Posted February 19, 2013 No pressure, Fishinnards, but your plates are so delectable, that if you opened a restaurant, you'd have a guaranteed audience...that omelette alone would keep me happy, but combined w/ all the other dishes...yum! Oooh. I (and no doubt legions of others who visit this forum from time to timer) would LOVE to see that happen. Would you ever, fishinnards? Also, has that ever happened here on dr or in the earlier egullet days? Namely, a very accomplished but non-professional cook/member made the move into the professional ranks? It's a fascinating concept, at least to me since it'd be a great test of this community's ability to really help propel someone talented to greatness (or, at least, commercial success) not just be frequenting the place but also by enabling key connections between restaurant professionals and maybe playing the smallest of roles in helping first-time restaurant owners to avoid the land mines hit by others. Link to comment Share on other sites More sharing options...
LauraB Posted February 19, 2013 Share Posted February 19, 2013 After more than a week with the flu, I'm finally feeling like cooking again. Roast pork loin rubbed with a melange of garlic, sage, crumbled bay leaf, thyme, salt and pepper Garlic-roasted cauliflower, finished with parsley and lemon juice Spinach sauteed with red onions and garlic, splashed with cider vinegar Link to comment Share on other sites More sharing options...
zoramargolis Posted February 20, 2013 Share Posted February 20, 2013 last night: linguini with eco-friendly ground beef and roasted eggplant bolognese comice pear and Kate's chocolate chip cookies 2010 Cantina Zacagnini montepulciano Link to comment Share on other sites More sharing options...
Pat Posted February 20, 2013 Share Posted February 20, 2013 Fritos Roast chicken and gravy (long story) Link to comment Share on other sites More sharing options...
Fishinnards Posted February 20, 2013 Share Posted February 20, 2013 Cucumber salad, vegetables and pork rinds, fish sauce with chillies, pork with garlic and pepper, red curry with pork and squash, rice. > Link to comment Share on other sites More sharing options...
Anna Blume Posted February 21, 2013 Share Posted February 21, 2013 Goat banger (Many Rocks Farm) and buttermilk mash Baby spinach Link to comment Share on other sites More sharing options...
Pat Posted February 21, 2013 Share Posted February 21, 2013 Whole wheat bread with garlic butter Chef's Salad (baby spinach, bacon, ham, chicken, hard-boiled eggs, cucumber, olives, mushrooms, gruyere, brie and tomato; ranch dressing) Link to comment Share on other sites More sharing options...
zoramargolis Posted February 21, 2013 Share Posted February 21, 2013 shrimp shoyu ramen (I forgot to get white miso last trip to H Mart, so I added a little instant dashi powder to my shrimp shell broth) sauteed shiitakes with ginger and lemongrass steamed baby bok choy fat tire Link to comment Share on other sites More sharing options...
Anna Blume Posted February 22, 2013 Share Posted February 22, 2013 Half a bison Delmonico on pile of watercress and arugula Pan-seared mushrooms; lemon Potatoes roasted British-style (boiled first; finished on floor of oven) Unusual string of carnivorous postings is a response to colder weather, though a French lentil soup prepared earlier in the week will be followed by another vegetarian soup with red lentils and some of my stash of dehydrated vegetables. Separate batches of crisp, caramelized onions and sweet-and-sour carrots on the side to add in at whim, or mix into rice. Link to comment Share on other sites More sharing options...
Pat Posted February 22, 2013 Share Posted February 22, 2013 Collards, ham, and black-eyed peas with crushed pepper flakes, garlic, and white balsamic vinegar Leftover gratin dauphinois with smoked salmon and dill Link to comment Share on other sites More sharing options...
LauraB Posted February 26, 2013 Share Posted February 26, 2013 Pan-seared Weathervane scallops Brussels sprouts sauteed with bacon, onions and tarragon Bacon was from Red Apron Butchery at Union Market The scallops were from Vital Choice. And while my cooking technique can't quite equal that of the scallops my husband had yesterday at Rappahannock Oyster Bar at Union Market, they were really quite good! Link to comment Share on other sites More sharing options...
zoramargolis Posted February 26, 2013 Share Posted February 26, 2013 charcoal grilled ribeye and sirloin cap steaks charcoal roasted asparagus mushroom barley risotto (crimini and porcini) Tunisian blood orange cake 2005 Abelis Carthago (Toro) Link to comment Share on other sites More sharing options...
lperry Posted February 26, 2013 Share Posted February 26, 2013 Potage parmentier. It will probably be more suited to tomorrow's weather, but I wanted to dig the last of the leeks before they begin growing again. Link to comment Share on other sites More sharing options...
goldenticket Posted February 26, 2013 Share Posted February 26, 2013 Indian Spiced Roast Salmon (Cold Country King Salmon) Winter (Butternut) Squash Curry What a pleasure to actually cook and eat a meal at home for a change! Link to comment Share on other sites More sharing options...
darkstar965 Posted February 27, 2013 Share Posted February 27, 2013 Seared sea scallops w/ a fennel and lemon sauce Thin, crispy sweet potato chips with sea salt Green salad 2010 Luis Varela Alvarez de Toledo Godello Link to comment Share on other sites More sharing options...
zoramargolis Posted February 27, 2013 Share Posted February 27, 2013 pan-cooked eco-friendly pork rib chops with pan reduction sauce roasted sweet potato mash shaved brussels sprouts hot slaw with onions, sauteed in chicken schmaltz deconstructed Almond Joy (bits of sea salt chocolate bar, roasted coconut chips, dry roasted almonds) 2009 Dom. La Bastide pinot noir (Weygandt) Link to comment Share on other sites More sharing options...
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