Sundae in the Park Posted February 27, 2013 Share Posted February 27, 2013 Went to the market and managed to get some fresh wide flat rice noodles, so: Sunday: Pad se ew and mangoes Last night: Lentil soup Tonight: Pad kee mao - a bit too much chili and we couldn't get any Thai basil, but definitely edible - and more mangoes Link to comment Share on other sites More sharing options...
DonRocks Posted February 27, 2013 Share Posted February 27, 2013 Went to the market and managed to get some fresh wide flat rice noodles, so: Sunday: Pad se ew and mangoes Last night: Lentil soup Tonight: Pad kee mao - a bit too much chili and we couldn't get any Thai basil, but definitely edible - and more mangoes I think any reference to Pad se ew and Pad kee mao should show respect and link accordingly! 1 Link to comment Share on other sites More sharing options...
porcupine Posted February 27, 2013 Share Posted February 27, 2013 Leftover mushroom-ricotta filling from ravioli stashed in the freezer wanted to be used, so I settled on lasagna, tinkered with the mixture to make it better suited, then realized I didn't have enough lasagna noodles, so it got layered lasagna-style with other pasta and homemade marinara. Not bad. Good mushroom flavor, anyway. Blood orange panna cotta with blueberries (from farmers' market last summer and frozen) for dessert. Now that was good. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 27, 2013 Share Posted February 27, 2013 So much blood! I hope the Tunisian cake was worth baking and the combination of oranges, blueberries and cream sounds delicious! Leftovers? Given today's warmth and sunshine, panna cotta would be perfect! Link to comment Share on other sites More sharing options...
zoramargolis Posted February 27, 2013 Share Posted February 27, 2013 So much blood! I hope the Tunisian cake was worth baking It smelled amazing while it was in the oven. It tasted good, but I found it a bit disappointingly dry, truth be told. It's the sort of cake that really needs a sugar syrup soaked into it, which is what I'd do if I made it again. Probably scented with orange flower water. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 28, 2013 Share Posted February 28, 2013 It smelled amazing while it was in the oven. It tasted good, but I found it a bit disappointingly dry, truth be told. It's the sort of cake that really needs a sugar syrup soaked into it, which is what I'd do if I made it again. Probably scented with orange flower water. Sorry for disappointments. I did make a blood orange syrup (see post above) to pour through, though I was aiming for drama rather than adjusting for reported flaws. Braising some lamb shanks tomorrow. Potential companions: Leftover red wine. New batch of stock. Tomato sauce. Pomegranate, mint and yogurt in house, too. Suggestions welcome. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 28, 2013 Share Posted February 28, 2013 tonight: chicken braised with fresh artichoke hearts, fennel, picholine olives, preserved lemon and Israeli cous-cous 2011 Brancott sauvignon blanc Link to comment Share on other sites More sharing options...
Nervous Eater Posted February 28, 2013 Share Posted February 28, 2013 Last night, I tried my hand at homemade ramen for the first time and, though it was not at all traditional and very much an experiment, it was incredibly satisfying. I started with pork stock that I had made with roasted trotters and standard veg (carrot, celery, onion, leek). I started by charring yellow onion, adding the pork stock, soy, chili paste, white wine and white wine vinegar (out of mirin and rice wine vinegar), bonito flakes, and whole garlic cloves and chunks of peeled ginger. I simmered this and reduced until I was happy with the broth. I did this the day before, and let it cool in the fridge to be reheated for dinner last night. The stock was thick, gelatinous, rich, and deeply flavored; I was very pleased with it, though again not a "traditional" ramen broth. It worked for us. Along with the broth, I braised some pork cheeks the day before, as well. Braised in soy, white wine, white wine vinegar, brown sugar. Allowed to cool in the braising liquid over night, then glazed under the broiler and sliced to top the ramen. Along with the pork cheeks, I used fresh ramen noodles from H-Mart, poached polyface eggs, and sliced scallions to top my ramen. I will absolutely be doing this again. Link to comment Share on other sites More sharing options...
Pat Posted February 28, 2013 Share Posted February 28, 2013 Tonight will be: Salad of romaine, bacon, goat cheese, mushrooms, roasted red pepper, and carrot; white balsamic vinaigrette Shepherd's Pie Link to comment Share on other sites More sharing options...
porcupine Posted March 1, 2013 Share Posted March 1, 2013 Salad of baby spinach, blue cheese (caveman), bacon, marcona almonds; hanger steak. Leftover blood orange panna cotta. I was thinking that a savory panna cotta might make an interesting side dish to a steak. Something like blue cheese panna cotta, or mushroom panna cotta... Has anyone made anything like that? Link to comment Share on other sites More sharing options...
Anna Blume Posted March 1, 2013 Share Posted March 1, 2013 Savory panna cotta? I have made a number of sformati, Italian savory baked custards w white sauce and eggs. I didn't care for them, in part, because of the set bechamel which is not to my taste. There must be savory flans, that is, incorporating eggs and milk to firm the custard. I don't see why you can't do something similar, but based on panna cotta. Link to comment Share on other sites More sharing options...
lperry Posted March 1, 2013 Share Posted March 1, 2013 Savory panna cotta? I have made a number of sformati, Italian savory baked custards w white sauce and eggs. I didn't care for them, in part, because of the set bechamel which is not to my taste. There must be savory flans, that is, incorporating eggs and milk to firm the custard. I don't see why you can't do something similar, but based on panna cotta. Quiche, no? Last night, crimini mushrooms in a red wine, balsamic reduction, spooned over pan-fried millet cakes. Roasted broccoli with pecorino romano. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 1, 2013 Share Posted March 1, 2013 Quiche, no? Duh! I meant in terms of quivering, crustless, knife-around-the-edges of the pan or sweet little ramkin, invert-onto-plate variety. There are cheese budini, too, so why not blue cheese panna cotta? Dinner last night: braised lamb shank w gremalata, polenta and tender, young, brilliant magenta beet greens courtesy of Tree & Leaf **** Ta da! Notice success with abbreviated quote! Link to comment Share on other sites More sharing options...
zoramargolis Posted March 1, 2013 Share Posted March 1, 2013 I was thinking that a savory panna cotta might make an interesting side dish to a steak. Something like blue cheese panna cotta, or mushroom panna cotta... Has anyone made anything like that? the problem I foresee with this is that panna cotta needs to be cold, whereas an egg-based custard can be served warm. Served with steak, the heat of the steak or the plate will melt the panna cotta and basically turn it into a sauce. why go to the trouble? just make a cream-based mushroom or blue cheese sauce, or make a cheese or mushroom-based custard/flan/budino, as others have suggested above, which can be served warm. On second thought, a savory panna cotta might be fabulous as the centerpiece of a salad... Link to comment Share on other sites More sharing options...
porcupine Posted March 1, 2013 Share Posted March 1, 2013 Bet you're right, Zora. Might be interesting as a course of its own, though. And I like the salad idea. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted March 1, 2013 Share Posted March 1, 2013 Korean style beef short ribs. Braised in the slow cooker all day. Used coconut aminos instead of soy sauce and I could taste the difference. Little guy ate more than his share. I'm sure it will be better tomorrow. Link to comment Share on other sites More sharing options...
darkstar965 Posted March 2, 2013 Share Posted March 2, 2013 Korean style beef short ribs. Braised in the slow cooker all day. Used coconut aminos instead of soy sauce and I could taste the difference. Little guy ate more than his share. I'm sure it will be better tomorrow. Coconut aminos. We've tried that with a couple of dishes for gluten-avoidance purposes. To you, was the difference that the aminos yielded a less good result? Just different? Would you use them again instead of, say, GF tamari soy? Link to comment Share on other sites More sharing options...
zoramargolis Posted March 2, 2013 Share Posted March 2, 2013 roasted asparagus with chopped hardboiled egg and vinaigrette "French" onion and lentil soup made with slow-caramelized onions, homemade chicken stock, French lentils, then oven baked with baguette crouton and grated Compte until the cheese was browned and crusty. in the back of a wine cabinet, I found a neglected bottle of 2000 Domaine Brusset Gigondas that I had bought in 2001, noting on the back label that Wine Spectator had given it 94 points. I thought there was a good chance it would be spoiled due to poor storage. but the wine gods were smiling on us--it was amazing. the color showed just a tiny bit of bricking at the rim, it was still full of cherry and pomegranate fruit, with undertones of earth and leather. incredible long finish. wow what a great bottle of wine. I have a few other places I stash wine--I need to check to see what's lurking in the back corners. Link to comment Share on other sites More sharing options...
DonRocks Posted March 2, 2013 Share Posted March 2, 2013 roasted asparagus with chopped hardboiled egg and vinaigrette "French" onion and lentil soup made with slow-caramelized onions, homemade chicken stock, French lentils, then oven baked with baguette crouton and grated Compte until the cheese was browned and crusty. in the back of a wine cabinet, I found a neglected bottle of 2000 Domaine Brusset Gigondas that I had bought in 2001, noting on the back label that Wine Spectator had given it 94 points. I thought there was a good chance it would be spoiled due to poor storage. but the wine gods were smiling on us--it was amazing. the color showed just a tiny bit of bricking at the rim, it was still full of cherry and pomegranate fruit, with undertones of earth and leather. incredible long finish. wow what a great bottle of wine. I have a few other places I stash wine--I need to check to see what's lurking in the back corners. Well, hell, I could have told you that wine would have been wonderful; all it would have cost you was dinner. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted March 2, 2013 Share Posted March 2, 2013 Coconut aminos. We've tried that with a couple of dishes for gluten-avoidance purposes. To you, was the difference that the aminos yielded a less good result? Just different? Would you use them again instead of, say, GF tamari soy? Less depth of flavor. A little too sweet. Less umami I suppose. I've got Mr. BLB tagging along on a rebooted Whole 30 after I feel face first into a box of Valentine's Day candy. So no soy for a while longer. I have a couple bottles of organic (non-gmo, in theory) tamari that I normally use. WF even sells one that comes in little packets you could take with you when dining out. Link to comment Share on other sites More sharing options...
darkstar965 Posted March 2, 2013 Share Posted March 2, 2013 Less depth of flavor. A little too sweet. Less umami I suppose. I've got Mr. BLB tagging along on a rebooted Whole 30 after I feel face first into a box of Valentine's Day candy. So no soy for a while longer. I have a couple bottles of organic (non-gmo, in theory) tamari that I normally use. WF even sells one that comes in little packets you could take with you when dining out. Not being sure that tamari soy was non-gmo, your post prompted me to do a bit of research. I wasn't sure that "organic" required non-gmo with a soybean product since I knew that upwards of 90% of all US soybeans are now gmo and the FDA has allowed all kinds of squirrely things in terms of labeling and certifications with many, many foods that defy common sense. I also checked our bottle of tamari, which doesn't specifically mention whether the soybeans are gmo. It seems to be non-gmo according to this and this. The latter link is longer and more scientifically written. It's an interesting issue for another thread but this makes me wonder how and from where San-J is able to source enough non gmo soybeans and, whatever the answer to that, why we don't have more (any?) options for other non-GMO soy products like edamame and tofu. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 3, 2013 Share Posted March 3, 2013 Borscht Link to comment Share on other sites More sharing options...
Pat Posted March 3, 2013 Share Posted March 3, 2013 We're going with tuna melts and potato chips tonight, with some leftover salad from the fridge. Link to comment Share on other sites More sharing options...
darkstar965 Posted March 4, 2013 Share Posted March 4, 2013 Springfield Farm chuck and lamb stew with root vegetables and buttered egg noodles A tomato/onion/avocado salad Link to comment Share on other sites More sharing options...
Fishinnards Posted March 4, 2013 Share Posted March 4, 2013 On Saturday I threw a party for my wife's Birthday. Here is what I cooked with some photos (some are blurry, there was drinking): Lamb Biryani (or lamb blurryani) Dhal Makkhani Baigan Bharta Ghobi Aloo Saag paneer Raita Methi Tamatar moongodi Basmanti rice Kolhapuri Mutton Katchumbar Hari chutney papads Paneer Jalfrezi > Also, Butter Mochi Cake (Hawaii), and Girl Scout Cookies for desert. Link to comment Share on other sites More sharing options...
darkstar965 Posted March 5, 2013 Share Posted March 5, 2013 Made a cioppino that took several hours (hake, scallops, shrimp, clams, mussels) but came out well Paired it with "serious garlic toast" thanks to Joe H's post circa 2004 Greens tossed w/ a basic vinaigrette An inexpensive Sangiovese used in the broth Link to comment Share on other sites More sharing options...
zoramargolis Posted March 5, 2013 Share Posted March 5, 2013 roasted eggplant stuffed with lamb and pinenuts and spiced tomato sauce, inspired by two recipes in Ottolenghi's _Jerusalem_. basmati rice 2008 Diamond Ridge Santa Barbara county pinot noir Link to comment Share on other sites More sharing options...
porcupine Posted March 5, 2013 Share Posted March 5, 2013 Vegetable barley soup, another in a series of "use what you have" dishes. Carrots, celery, a little garlic, local corn and tomatoes that were in the freezer since last August, baby spinach, fennel broth, Parm. Link to comment Share on other sites More sharing options...
lperry Posted March 5, 2013 Share Posted March 5, 2013 Roasted butternut squash risotto. Only one 2012 garden squash remaining. Roasted broccoli with pecorino romano. Link to comment Share on other sites More sharing options...
Pat Posted March 5, 2013 Share Posted March 5, 2013 Smoked salmon, roasted red pepper, and mushroom omelette Baked sweet potatoes Link to comment Share on other sites More sharing options...
Sundae in the Park Posted March 6, 2013 Share Posted March 6, 2013 Pasta with sauteed kale, tomatoes, mushrooms, and sausage Link to comment Share on other sites More sharing options...
The Hersch Posted March 6, 2013 Share Posted March 6, 2013 Masitas de puerco (with Seville orange juice), oiled rice, spinach with garlic and olive oil. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted March 6, 2013 Share Posted March 6, 2013 shad roe a la Hetty (my late MIL) with bacon and shallots on English muffins la caña albariño oven braised fabada with gigante beans, jamon, eco friendly chorizo and stewing beef, mushrooms and kale 2005 El Castro de Valtuille bierzo Link to comment Share on other sites More sharing options...
Pat Posted March 6, 2013 Share Posted March 6, 2013 Last night, a David Tanis recipe from The New York Times: Polenta al forno with spinach, ricotta, and fontina Link to comment Share on other sites More sharing options...
porcupine Posted March 7, 2013 Share Posted March 7, 2013 Sauerbraten; spaetzle; braised Swiss chard; stewed prunes. No dessert. Link to comment Share on other sites More sharing options...
Pat Posted March 7, 2013 Share Posted March 7, 2013 Beef stew with red wine, red onion, carrots, and potatoes Leftover polenta Link to comment Share on other sites More sharing options...
zoramargolis Posted March 8, 2013 Share Posted March 8, 2013 chicken and green chile tostadas bosc pear fat tire Link to comment Share on other sites More sharing options...
Pat Posted March 8, 2013 Share Posted March 8, 2013 Romaine, cucumber, cheddar, tomato, carrot; tomato-lemon vinaigrette Pappardelle with spinach, tomato, artichoke hearts, heavy cream, Parmesan, and ricotta The pasta was excellent. Link to comment Share on other sites More sharing options...
porcupine Posted March 8, 2013 Share Posted March 8, 2013 Smorgasboard of leftovers from Bastille, plus broccoli cooked forever, one of the oddest recipes I've seen in a long time. As a side dish it isn't so great, but I would love it tossed with pasta or as a topping for crostini. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted March 8, 2013 Share Posted March 8, 2013 Smorgasboard of leftovers from Bastille, plus broccoli cooked forever, one of the oddest recipes I've seen in a long time. As a side dish it isn't so great, but I would love it tossed with pasta or as a topping for crostini. I've been tempted by that broccoli recipe for a while now. Wonder how it would be with chicken stir-fried in a ton of garlic... Link to comment Share on other sites More sharing options...
monavano Posted March 8, 2013 Share Posted March 8, 2013 Smorgasboard of leftovers from Bastille, plus broccoli cooked forever, one of the oddest recipes I've seen in a long time. As a side dish it isn't so great, but I would love it tossed with pasta or as a topping for crostini. Counterintuitive but interesting. I agree the broccoli might make for a nice tapenade or even something along the lines of a pesto tossed with pasta. I think that a quicker blanch followed by a saute with the rest of the ingredients, but just until al dente, would work better for me as a side dish. Link to comment Share on other sites More sharing options...
porcupine Posted March 10, 2013 Share Posted March 10, 2013 ^I actually blanched it for only two minutes; half an hour after it went in the pan it was too soft to turn over. But the flavor was good (didn't taste at all like overcooked brassica). The next day I reheated the leftovers and spread on a piece of thick toast - very yummy. I think next time I will try it with the stalks only and not the florets. Link to comment Share on other sites More sharing options...
lperry Posted March 10, 2013 Share Posted March 10, 2013 Roasted beet, chickpea, feta salad in a tarragon, Dijon vinaigrette. Roasted acorn squash. Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 10, 2013 Share Posted March 10, 2013 Organic cannellini beans, steamed organic kale, and Niman Ranch chorizo Link to comment Share on other sites More sharing options...
zoramargolis Posted March 10, 2013 Share Posted March 10, 2013 ^I actually blanched it for only two minutes; half an hour after it went in the pan it was too soft to turn over. But the flavor was good (didn't taste at all like overcooked brassica). The next day I reheated the leftovers and spread on a piece of thick toast - very yummy. I think next time I will try it with the stalks only and not the florets. Peeled or not? Link to comment Share on other sites More sharing options...
porcupine Posted March 11, 2013 Share Posted March 11, 2013 ^Beats me. Maybe I'll do it both ways and see which works better. Link to comment Share on other sites More sharing options...
Pat Posted March 11, 2013 Share Posted March 11, 2013 Peking pork belly tacos --hoisin sauce, lettuce, scallions, pickled cucumbers, pickled red onions Refried beans Leftover polenta Another culinary world tour last night . I had a little under 2 lbs. of pork belly that had been in the freezer for a couple months and was looking for something to do with it when I came across a recipe for "Peking pork belly tacos" at Food52. The pork is cured in salt and sugar and refrigerated for 4-12 hours (I did about 6), then roasted at 275F for 2 hours (I did closer to 3), and chilled until set (I prepared the pork Saturday and served it last night). Hoisin gets spread onto the tortilla before filling. Instead of the daikon radish called for, I quick pickled some red onion slices. I also added some finely chopped lettuce. When I did the pan reheating before assembling the tacos, I browned the pork slices a bit--personal preference. These were good. I put the beans inside my tacos and used less pork. My husband got more pork per taco and beans on the side. I still have probably half of the cured and roasted pork belly left and am trying to decide if I'll make more of these or do something else with the remainder. 1 Link to comment Share on other sites More sharing options...
Night Owl Posted March 12, 2013 Share Posted March 12, 2013 Smokey mac 'n cheese... Had some smoked turkey stock in the freezer, used in place of the bit of chicken broth I add to the béchamel/cheese sauce to keep the final product moist and creamy. Added just the right hint of smokey nuance, wasn't overpowering. Link to comment Share on other sites More sharing options...
Pat Posted March 12, 2013 Share Posted March 12, 2013 Chicken soup from homemade broth Carolina Gold rice salad with pine nuts and golden raisins; white balsamic vinaigrette Cava hummus and whole wheat pita bread Link to comment Share on other sites More sharing options...
Fishinnards Posted March 13, 2013 Share Posted March 13, 2013 Last week I mostly cooked Indian vegetarian food. This week we have returned to Thai food. Sunday I made green bean salad (yum tua fak yao, ยำถั่วฝักยาว), pork stir fried with ginger (Mu Pad Khing, หมูผัดขิง). I got pig's feet with five spices from Bangkok 54 grocery takeout (Kha Mu Palo, ขาหมูผะโล่) the Thai version of the Chinese red cooked pork. So good, I will make this myself soon, forgot how much I liked it. Also an omelet with chilies, onion and Thai basil, vegetables, and a Thai brown jasmine rice, Thai red rice mixture. Monday was the same except mung bean noodle salad (yum woo sen, ยำวุ้นเส้น) instead of the green beans. Yesterday, again the same but no salad and I made loofah with pork (mu pad buap liyam หมูผัดบวบเหลี่ยม). The recipe is from Rachel Cooks Thai. Also "kale chi" (i.e. kim chee made with kale, which is really just kim chee) from No. 1 Sons. It's good! > Tonight I will eat out. (But I'm still having Thai food ) Link to comment Share on other sites More sharing options...
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