zoramargolis Posted October 10, 2013 Share Posted October 10, 2013 last night: meatloaf, roasted delicata squash with butter and maple syrup, pan-braised swiss chard, leftover cheese grits with smoked corn 2010 Domaine Dupré Regnié Link to comment Share on other sites More sharing options...
bookluvingbabe Posted October 11, 2013 Share Posted October 11, 2013 I've been nursing a cold and defrosted some chicken broth a few days ago. Tonight I heated up the remainder, added chopped up roasted chicken, stirred in two eggs, added some tamari and lemon juice. Nothing fancy but it hit the spot. Link to comment Share on other sites More sharing options...
monavano Posted October 11, 2013 Share Posted October 11, 2013 Oven roasted pork loin that had been marinating in lemon zest & juice, pommery mustard, rosemary, garlic & evoo. Squash and zucchini gratin Puree of cauliflower Mint chocolate chip ice cream. Link to comment Share on other sites More sharing options...
Pat Posted October 11, 2013 Share Posted October 11, 2013 Toasted farmhouse wheat bread and soy spread Baked rigatoni with broccoli and gorgonzola Stir-fried pork with broccoli, tofu, ginger, scallion, basil, cilantro, and orange bell pepper They didn't exactly go together, but the colors were compatible. (I had things I had to use up and am not cooking tomorrow night.) Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 11, 2013 Share Posted October 11, 2013 Mostly leftovers tonight, but there was also this: Zucchini and cherry tomato salad Takes about 15 minutes to make and 30 minutes to chill. Boil whole zucchini in lightly salted water for 5 minutes, then trim and slice lengthwise. then combine with halved cherry tomatoes, extra-virgin olive oil, red wine vinegar, sea salt, black pepper, mint and Italian parsley. Serve immediately, or chill for 30 minutes. 1 Link to comment Share on other sites More sharing options...
dcandohio Posted October 11, 2013 Share Posted October 11, 2013 Grilled pork tenderloin marinated in dijon mustard, white wine and siracha. Roasted Brussels sprouts with fig balsamic vinegar and olive oil. Shredded kale salad with lemon and parmesean reggiano. Link to comment Share on other sites More sharing options...
Fishinnards Posted October 12, 2013 Share Posted October 12, 2013 Last night was very yellow. Gaeng Kari Gai à¹à¸à¸‡à¸à¸°à¸«à¸£à¸µà¹ˆà¹„à¸à¹ˆ (Indian style Thai Chicken Curry aka "curry" curry), Ajat (Cucumber Pickle) à¸à¸²à¸ˆà¸²à¸”, Gai Pad Bai Kaphrao (Chicken Stir-Fried with Holy Basil from the garden) ไà¸à¹ˆà¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸², Khai jiao (Omelet) ไข่เจียว, ผัภ(vegetables), ข้าวหà¸à¸¡à¸¡à¸°à¸¥à¸´ (jasmine rice). Link to comment Share on other sites More sharing options...
zoramargolis Posted October 12, 2013 Share Posted October 12, 2013 Last night was very yellow. Gaeng Kari Gai à¹à¸à¸‡à¸à¸°à¸«à¸£à¸µà¹ˆà¹„à¸à¹ˆ (Indian style Thai Chicken Curry aka "curry" curry), Ajat (Cucumber Pickle) à¸à¸²à¸ˆà¸²à¸”, Gai Pad Bai Kaphrao (Chicken Stir-Fried with Holy Basil from the garden) ไà¸à¹ˆà¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸², Khai jiao (Omelet) ไข่เจียว, ผัภ(vegetables), ข้าวหà¸à¸¡à¸¡à¸°à¸¥à¸´ (jasmine rice). Jeez, Fish. Doncha ever get tired of cooking/eating the same damn boring thing, every.single.night? 1 Link to comment Share on other sites More sharing options...
TheMatt Posted October 12, 2013 Share Posted October 12, 2013 Arugula with cherry tomatoes and fat-free balsamic dressing; a few slices of lean, lean turkey; and a stick of Weight Watchers low-fat string cheese. Yay post-gallbladder-removal low-fat diet. Yay. 1 Link to comment Share on other sites More sharing options...
lperry Posted October 13, 2013 Share Posted October 13, 2013 Arugula with cherry tomatoes and fat-free balsamic dressing; a few slices of lean, lean turkey; and a stick of Weight Watchers low-fat string cheese. Yay post-gallbladder-removal low-fat diet. Yay. Wishing you a speedy recovery, and passing along a tip from my gall bladder-free sister who says a little alcohol helps if you want to eat something fatty. 1 Link to comment Share on other sites More sharing options...
Fishinnards Posted October 13, 2013 Share Posted October 13, 2013 More of the same, leftover Gaeng Kari Gai à¹à¸à¸‡à¸à¸°à¸«à¸£à¸µà¹ˆà¹„à¸à¹ˆ (Indian style Thai Chicken Curry), Achat (Cucumber Pickle) à¸à¸²à¸ˆà¸²à¸”, Neua Kae Pad Bai Kaphrao (Lamb Stir-Fried with Holy Basil) เนื้à¸à¹à¸à¸°à¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸², Pad Pak Nam Pla ผัดผัà¸à¸™à¹‰à¸³à¸›à¸¥à¸² (Stir Fried Vegetables With Fish Sauce), Khai jiao (Omelet) ไข่เจียว, vegetables and jasmine rice. Piraat ale. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 13, 2013 Share Posted October 13, 2013 Spaghetti con bottarga di mugine ("spaghetti with chiles, mint and bottarga")Fagiulini spilusieddi ("green beans with fried onion, mint and anchovy") 1 Link to comment Share on other sites More sharing options...
Smita Nordwall Posted October 13, 2013 Share Posted October 13, 2013 Last night was very yellow. Gaeng Kari Gai à¹à¸à¸‡à¸à¸°à¸«à¸£à¸µà¹ˆà¹„à¸à¹ˆ (Indian style Thai Chicken Curry aka "curry" curry), Ajat (Cucumber Pickle) à¸à¸²à¸ˆà¸²à¸”, Gai Pad Bai Kaphrao (Chicken Stir-Fried with Holy Basil from the garden) ไà¸à¹ˆà¸œà¸±à¸”ใบà¸à¸°à¹€à¸žà¸£à¸², Khai jiao (Omelet) ไข่เจียว, ผัภ(vegetables), ข้าวหà¸à¸¡à¸¡à¸°à¸¥à¸´ (jasmine rice). I am fascinated by the Indian style Thai curry.. seems so many cuisines have adopted and transformed the Indian "curry". Sounds like the making of a research paper there... Link to comment Share on other sites More sharing options...
monavano Posted October 13, 2013 Share Posted October 13, 2013 Salad with campari tomatoes Braised Lambs Quarter chuck roast Smashed rosemary potatoes Miso Maple roasted brussel sprouts Link to comment Share on other sites More sharing options...
Pat Posted October 13, 2013 Share Posted October 13, 2013 Arugula with cherry tomatoes and fat-free balsamic dressing; a few slices of lean, lean turkey; and a stick of Weight Watchers low-fat string cheese. Yay post-gallbladder-removal low-fat diet. Yay. I hope you're feeling better and adjustment isn't too difficult. The only way I can lose weight is with a super low-fat diet, and cheese is about the hardest thing to let go of. Tonight's dinner is Salad of "artisan" lettuce, tomatoes, radishes, cucumbers, and avocado; champagne-caper vinaigrette Leftover chicken cannelloni Leftover rigatoni with broccoli and gorgonzola Roasted saffron peppers Last night Same salad as tonight Quesadillas (refried black beans, jack and cheddar cheeses, scallions, serrano pepper, and avocado); sour cream Old-fashioned beef and noodles [basically pot roast with egg noodles cooked in the liquid at the end] 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 14, 2013 Share Posted October 14, 2013 I do love being told that I should make "more simple, recognizable dishes" by someone who thinks that Italian food is too "strange". *eyeroll* The commenter wasn't anyone here, just someone on Facebook who needs to get out more. Pasta e ceci Don't be fooled by how healthy it looks; the battuto was cooked in butter and olive oil. This version contains acini de pepe and escarole. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted October 14, 2013 Share Posted October 14, 2013 last night: steak picado--sliced ribeye with a melange of roasted green and ripe poblano chiles, onion, garlic, tomato and potato, cilantro Rancho Gordo beans (var. Good Mother Stannard) guacamole corn tortillas frozen banana-yogurt-chocolate soft-serve 2011 Balbo Crios malbec Link to comment Share on other sites More sharing options...
porcupine Posted October 15, 2013 Share Posted October 15, 2013 Simple vegetable soup, with fennel broth from the freezer, carrots, celery, potatoes (home-grown), mushrooms, peas, yellow tomatoes (the last from the garden), and rosemary Sourdough bread D'affinois with herbs a mini finocchiona a small bunch of Concord grapes for dessert Link to comment Share on other sites More sharing options...
Pat Posted October 15, 2013 Share Posted October 15, 2013 Last night was "“ Two kinds of crostini: Chicken liver and sage Smoked sardine brandade "“ Avocado halves stuffed with cannellini bean salad "“ Leftover beef and noodles with added sauteed mushrooms Link to comment Share on other sites More sharing options...
porcupine Posted October 15, 2013 Share Posted October 15, 2013 ^Since there's an avocado sitting on my counter awaiting its fate, I'd love to know how you seasoned the bean salad. Link to comment Share on other sites More sharing options...
Pat Posted October 15, 2013 Share Posted October 15, 2013 ^Since there's an avocado sitting on my counter awaiting its fate, I'd love to know how you seasoned the bean salad. I got the idea from this post. I didn't measure super carefully and used one standard (15 oz?) can of drained, rinsed and dried beans. For the herbs I used chives, tarragon, thyme, and mint. Champagne vinegar. I almost omitted the pine nuts, but I'm glad I used them. It was really quite good. My husband took the remainder for lunch today. I think the acidity of the dressing probably keeps the exposed part of the avocado from oxidizing too much. Link to comment Share on other sites More sharing options...
The Hersch Posted October 15, 2013 Share Posted October 15, 2013 Spaghetti con bottarga di mugine ("spaghetti with chiles, mint and bottarga") What is your bottarga source? Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 15, 2013 Share Posted October 15, 2013 What is your bottarga source? Eataly. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 16, 2013 Share Posted October 16, 2013 Monday night: buttermilk fried chicken oysters (Bev Eggleston's brilliant, though expensive, new product) julienned romano beans with roasted red pepper, shallots, and lemon roasted kabocha squash with date syrup basmati rice 2013 Mulderbosch rosé Tuesday night: eco-friendly chorizo tostadas with refried Rancho Gordo beans, pico, guac, butter lettuce dressed with lime vinaigrette and roasted golden beets Sierra Nevada Tumbler brown ale Link to comment Share on other sites More sharing options...
lperry Posted October 16, 2013 Share Posted October 16, 2013 Last night, sautéed leeks, mushrooms, and mizuna topped with cocotte eggs. SO happy for the recent rain. I couldn't dig out the leeks because the ground was so hard. Link to comment Share on other sites More sharing options...
Pat Posted October 16, 2013 Share Posted October 16, 2013 Bacon-tomato-mozzarella toasts Sardine brandade croquettes Spaghetti with olive oil and seasoned bread crumbs Link to comment Share on other sites More sharing options...
The Hersch Posted October 16, 2013 Share Posted October 16, 2013 Eataly. Hm, on Eataly's website all they have in the bottarga line is "salsa alla bottarga di tonno". It never occurred to me until five minutes ago to look for bottarga on Amazon. To my surprise there are approximately one zillion (okay, about forty) vendors eager to sell me bottarga di muggine, either whole or grated, and send it to my mailbox. Fancy that! Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 16, 2013 Share Posted October 16, 2013 Hm, on Eataly's website all they have in the bottarga line is "salsa alla bottarga di tonno". It never occurred to me until five minutes ago to look for bottarga on Amazon. To my surprise there are approximately one zillion (okay, about forty) vendors eager to sell me bottarga di muggine, either whole or grated, and send it to my mailbox. Fancy that! At Eataly, it comes in blocks, in packets and in jars. There is bottarga di muggine and bottarga di tonno (tuna bottarga). Whichever one I get depends on whether I feel like spending $$$$ or just $. Right now, there's a jar of bottarga powder (basically a block of bottarga all broken up). It's not a huge jar by any means, but it's well worth the $14 expense. There's enough in there to last a while, when you consider that all you really need is barely a teaspoonful for most dishes. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted October 17, 2013 Share Posted October 17, 2013 Roasted Rancho Gordo chickpeas -- soaked for 6 hours, then simmered in lightly salted water for one hour; drained and patted dry to eliminate all water. These were seasoned with black pepper, cinnamon and Spanish paprika, and 1 tablespoon olive oil, then roasted for 30 minutes at 350 F. Roasted chickpeas, with preserved lemon, heirloom tomatoes, olives and mint Leftovers (no pic) 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted October 17, 2013 Share Posted October 17, 2013 last night: butter lettuce salad with tomato, watermelon radish and lime vinaigrette golden cauliflower and cheese. like mac and cheese with cauliflower vs. pasta: baked in an onion bechamel-based cheese sauce made with two different cheddars and an aged pecorino. 2012 Nobilo sauvignon blanc Link to comment Share on other sites More sharing options...
Pat Posted October 17, 2013 Share Posted October 17, 2013 Last night was all leftovers: Blueberry chutney and cheese toasts Stir-fried pork, tofu, and vegetables, with added white rice Saffron peppers That chutney (blueberry, red grape, ginger) was originally made to go with pork tenderloin but has been good in other uses, including as a sauce for leftover chicken cannelloni. Last night I spread some cheese (a Costco impulse purchase of Laughing Cow cheese ) on some baguette rounds, topped with the chutney, and heated them in the oven until everything was hot and the cheese was melted. That was quite good. I had originally had my doubts about making the chutney at all, but I'll be making it again in the future. I think the ginger might be the wild card ingredient that makes this work with so many different foods. Link to comment Share on other sites More sharing options...
dcandohio Posted October 19, 2013 Share Posted October 19, 2013 Chili, started from a base of dried guajllo and ancho peppers. "Flatbread" of Trader Joe's pizze dough topped with diced baby heirloom tomatoes, roasted poblanos and jack cheese. Link to comment Share on other sites More sharing options...
Pat Posted October 19, 2013 Share Posted October 19, 2013 Baked stuffed squash blossoms (gorgonzola and cottage cheeses, blueberry chutney) Scrambled eggs Link to comment Share on other sites More sharing options...
lperry Posted October 19, 2013 Share Posted October 19, 2013 Baked stuffed squash blossoms (gorgonzola and cottage cheeses, blueberry chutney) How were they? The squirrels ate my one Halloween pumpkin, but the vine is still cranking out flowers. The past few nights have been garden-driven simple meals. Tomato, mustard tart. (pre-bake) Penne in heirloom tomato sauce. Roasted eggplant in a peanut-sesame sauce, served over rice. Link to comment Share on other sites More sharing options...
Pat Posted October 19, 2013 Share Posted October 19, 2013 How were they? The squirrels ate my one Halloween pumpkin, but the vine is still cranking out flowers. The blueberry leaked out, so the pretty yellow/orange colors got a bit odd, but I enjoyed them. Link to comment Share on other sites More sharing options...
hillvalley Posted October 20, 2013 Share Posted October 20, 2013 One of the most frustrating parts of living in Europe is that everything is closed on Sunday. This means that forethought is required when the forecast is for yet another rainy, grey Sunday, which for me is prime cooking weather. (Of my 10 Sundays here it has been sunny three of those days.) Yesterday I went to the butcher in the village and picked up a lamb loin for one and three eggs. I broke new hiking boots by walking in to town where I picked up the rest of the ingredients. I spent the day grazing and cooking as I went along... Some sort of cured pig. I don't know what it was but the people in line before me ordered some and it looked good. Scrambled eggs with sliced, sauteed squashblossoms and salsa tartufo (truffle sauce) Anchovies in vinegar Roasted squash blossoms stuffed with truffled tomme on a bed of tomato salad with truffle oil Pan seared lamb loin topped with salsa tartufo Water from the tap 2 Link to comment Share on other sites More sharing options...
zoramargolis Posted October 21, 2013 Share Posted October 21, 2013 Saturday night: charcoal roasted red bell peppers stuffed with ground turkey/veg/rice baked in a fresh tomato and roasted eggplant sauce* basmati rice seckel pears poached in spiced red wine syrup, with strained TJ's goat yogurt *using up the veg from the previous Sunday's farmers market, before they went by. Sunday night: Ottolenghi-ish chicken with fennel, arak and clementines made with eco-friendly chicken oysters, with the addition of bermuda onion, fuyu persimmon, and preserved meyer lemon basmati rice 2012 Rive Gauche chinon rosé Link to comment Share on other sites More sharing options...
hillvalley Posted October 21, 2013 Share Posted October 21, 2013 I am now four days into no dinner in the dining hall. This means I will go an entire week without dinner prepared down in the dungeon that is the kitchen of my school. In my new world this is a Very Big Deal. Tonight was clean out the fridge as we head off for four days of academic travel. It was a Thai/Italian night as I cleaned out my fridge and friend cleaned out his. Thai marinated chicken breasts with sauteed vegetables on a bed of rice noodles Baked squash blossoms stuffed with robiola* Tomatoes with the rest of the robiola drizzled with truffle oil A red that hadn't become vinegar yet Squares of dark chocolate *I hadn't cooked with robiola before and was quite pleased with how it stood up to the oven. The blossoms were over baked but I think would do well when I actually set a timer. Link to comment Share on other sites More sharing options...
Pat Posted October 21, 2013 Share Posted October 21, 2013 Tonight will be: Salad of mixed lettuces and parsley, cucumber, tomato, quartered hard-boiled eggs, toasted walnuts, crumbled gorgonzola, and homemade croutons; white balsamic vinaigrette Baguette with hummus Roasted rack of lamb with za' atar and lemon-mint yogurt sauce Buttered baby limas Baked potatoes Link to comment Share on other sites More sharing options...
lperry Posted October 22, 2013 Share Posted October 22, 2013 Mushrooms and leeks in a red wine, balsamic, honey, thyme sauce, served over quinoa. Veritas Claret 2009 Link to comment Share on other sites More sharing options...
porcupine Posted October 22, 2013 Share Posted October 22, 2013 warm lentil salad with smoked eggplant (recipe from Plenty) Cava tzatziki with Firehook sea salt flatbread crackers chocolate sorbet (recipe from Food 52), this time with a dash of cinnamon I know I've written this before, but that chocolate sorbet is awesome. Since there are so few ingredients, you have to use the best chocolate available, because that's all you're going to taste. I used Valrhona cocoa powder and 64% Manjari feves. Wow. Link to comment Share on other sites More sharing options...
bettyjoan Posted October 22, 2013 Share Posted October 22, 2013 Roasted pork sandwiches with pickled cucumbers TJ's butternut squash and spinach gratin - surprisingly tasty Link to comment Share on other sites More sharing options...
goldenticket Posted October 22, 2013 Share Posted October 22, 2013 Sopa de Fubí (Collard Greens, Cornmeal and Sausage Soup). I didn't have yellow cornmeal and wasn't sure if the grits I had were hominy grits, so I used blue cornmeal. Maybe not as visually pleasing as the original recipe, but tasty and satisfying on a night with the first chill of fall in the air. Other pluses: very quick and easy to prepare and it made for great leftovers for today's lunch. Link to comment Share on other sites More sharing options...
lperry Posted October 23, 2013 Share Posted October 23, 2013 Roasted eggplant and noodles in a peanut / sesame sauce. Same as a few days ago, but it is really good, and I have to pick all the eggplant before our potential freeze. 1 Link to comment Share on other sites More sharing options...
porcupine Posted October 24, 2013 Share Posted October 24, 2013 Potato-corn chowder with dill, parsley, and sherry. Often when I wing it in the kitchen the food comes out better than expected. Not this time. The wonderful aroma (and flavor) from the corn stock was lost once it all got pureed. Link to comment Share on other sites More sharing options...
dcandohio Posted October 24, 2013 Share Posted October 24, 2013 Curry butternut squash soup and roasted cauliflower with smoked paprika. Great fall flavors to go with our cold weather. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted October 24, 2013 Share Posted October 24, 2013 Tuesday night: oven-braised beef in red chile-tomato-beer sauce, made with ripe poblanos, anaheims and tomatoes from the farmers' market, with some fresh cranberry beans. Not a traditional chili, but there was cumin involved. Sierra Nevada Tumbler ale Wednesday: grilled romesco cauliflower with tomato, spinach, pine nuts and dill-caper vinaigrette (based on an Ottolenghi recipe) farfalle pasta with garlic, fresh artichoke hearts, cranberry beans, basil and pecorino 2012 Balbo Crios torrontes Link to comment Share on other sites More sharing options...
Pat Posted October 24, 2013 Share Posted October 24, 2013 Leftover green bean salad with walnuts and sun-dried tomatoes Leftover ribs from rack of lamb and yogurt sauce Leftover macaroni and cheese Meatball sandwich made from leftover (frozen) meatballs and tomato sauce The sandwich was really for me. That was all I had, and I only ate half of it. My husband finished it. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 25, 2013 Share Posted October 25, 2013 herb-brined eco-friendly pork chops grilled in the woodstove zq sauce oven roasted sweet potatoes with yogurt-lemongrass-ginger-lime dipping sauce oven roasted brussels sprouts with caper-dill vinaigrette last of the wine poached seckel pears 2012 Hangtime pinot noir Link to comment Share on other sites More sharing options...
Pat Posted October 25, 2013 Share Posted October 25, 2013 Braised paprika chicken Socca with tomato and onions Leftover baby lima beans The chicken recipe was one from Eating Well that I found online. It came out even better than I expected and had strong, appealing flavors (mostly from the hefty amount of sweet paprika and generous teaspoon of hot pepper flakes.). The socca came from Plenty and would have been fantastic were I better at flipping pancakes/crepes. Not bad for a first effort, though. The toppings were caramelized onions and roasted slices of plum tomato. (The recipe calls for cherry tomatoes, but I had plum, and they worked fine.) I ended up with more onions than I needed, so the excess of them got added into the sauce for the chicken. Link to comment Share on other sites More sharing options...
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