Pat Posted February 11, 2014 Share Posted February 11, 2014 Red and green leaf lettuce with Campari tomatoes and and Landaff cheese; ranch dressing Beef pot pie with turnips, roasted tomatoes, and carrots Scrambled eggs Link to comment Share on other sites More sharing options...
zoramargolis Posted February 11, 2014 Share Posted February 11, 2014 pressure-cooker steamed artichokes with homemade meyer lemon mayonnaise oven roasted eco-friendly ground beef and ground pork meatballs tomato sauce with mixed veg sofrito (onion-leek-garlic-carrot-celery-fennel) long-strand fusili 2007 Lan rioja reserva Link to comment Share on other sites More sharing options...
hillvalley Posted February 11, 2014 Share Posted February 11, 2014 The nurses have told me to lay off of dining hall food for a while, which this week is easier said than done... Ticinese bread with truffle butter Guacamole with chips Blueberries Link to comment Share on other sites More sharing options...
zoramargolis Posted February 12, 2014 Share Posted February 12, 2014 harira--chickpea soup with lamb, made with garbanzos pressure-cooked with aromatics, eco-friendly lamb shoulder, harissa and homemade preserved meyer lemon za'atar flatbread 2011 Vií±ademoya mencia Link to comment Share on other sites More sharing options...
lperry Posted February 12, 2014 Share Posted February 12, 2014 ^ I bought that wine too and like it quite a bit. Risotto with roasted cherry tomatoes (freezer), finished with some goat's milk cheese. Roasted cauliflower, mostly because it is wonderful, but partly because I really wanted to crank the oven to heat up the house. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 12, 2014 Share Posted February 12, 2014 Roasted baby carrots, burrata, watercress, pistachio Lamb and mushroom hash, poached egg 2 Link to comment Share on other sites More sharing options...
Pat Posted February 13, 2014 Share Posted February 13, 2014 Last night: Red and green leaf lettuce with Campari tomatoes and and Landaff cheese Blueberry cornmeal muffins and butter Dates stuffed with blue cheese or peanut butter Leftover chicken thighs Provencal Couscous with herbs and roasted tomatoes Tonight: Baguette with extra virgin olive oil Leftover salad w/ranch Tagliatelle with sherry vinegar sauce and sauteed bay scallops, sun-dried tomatoes and pimentos The tagliatelle was originally its own recipe, but I thought scallops would be good with it. Link to comment Share on other sites More sharing options...
ktmoomau Posted February 13, 2014 Share Posted February 13, 2014 Made unbreaded chicken "parm" subs tonight for dinner. Turned out pretty good, not as good as the breaded really yummy ones, but was a good and much better for me substitute. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 13, 2014 Share Posted February 13, 2014 salad with iceberg and arugula, chickpeas and 1k island dressing with homemade mayo ribeye warmed in the oven to 90F, and then grilled in the woodstove mashed potatoes almond coconut cake with vanilla ice cream 2012 Balbo malbec Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 13, 2014 Share Posted February 13, 2014 Garlic soup (vegetarian version -- with water instead of chicken stock, and sage instead of parsley)Winter greens (fennel, endive, cress), with walnuts and Meyer lemon creamOlive oil poached cod, cabbage, chickpeas, Spanish chorizo 1 Link to comment Share on other sites More sharing options...
DonRocks Posted February 13, 2014 Share Posted February 13, 2014 Garlic soup (vegetarian version -- with water instead of chicken stock, and sage instead of parsley) Is that a poached egg? (Do eggs count as being vegetarian?) Ladies and gentlemen, we have a new Contender in TrelayneNYC. Link to comment Share on other sites More sharing options...
jasonc Posted February 13, 2014 Share Posted February 13, 2014 How did the Hunter's Stew go, don? Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 14, 2014 Share Posted February 14, 2014 Is that a poached egg? (Do eggs count as being vegetarian?) Ladies and gentlemen, we have a new Contender in TrelayneNYC. (1) yes, it's a poached egg. the egg was poached separately with 2 ladlefuls of soup as the poaching liquid. (2) yes, eggs are vegetarian if one is a lacto-ovo vegetarian as I sometimes am. 1 Link to comment Share on other sites More sharing options...
ktmoomau Posted February 14, 2014 Share Posted February 14, 2014 Chili tonight, which didn't look near as pretty as that garlic soup, but it was good! I really finely chop carrots and peppers in my cuisinart to put in my chili so I sneak a little extra veg in Hubby. And it allowed me to multi-task and bake cookies for tomorrow. Link to comment Share on other sites More sharing options...
Pat Posted February 14, 2014 Share Posted February 14, 2014 Spicy beet green and Boursin crostini Freeform meatloaf wrapped in bacon Steamed buttered English peas Sliced roasted yellow beets Roasted butternut squash stuffed with spicy beet greens I needed 2 cups of diced butternut squash for something I'm making tomorrow, and the squash fell on the floor last night and cracked a bit, so today I prepped the squash I needed for tomorrow (from the narrow end) and roasted the remainder (the shape of an acorn squash). I also roasted the squash seeds but didn't use them today. The beet greens made enough both for crostini and to stuff the squash. No waste. 1 Link to comment Share on other sites More sharing options...
dcandohio Posted February 15, 2014 Share Posted February 15, 2014 Valentine's bistro dinner at home: Goat and bleu cheese spread with crackers (had to use up the last of a log of goat cheese) Marinated red, yellow and orange carrots on baby spinach (champagne vinegar, olive oil, garlic, dijon, lots of parsley) Mashed yellow potatoes with horseradish Crumb and herb crusted rack of lamb Homemade brownies with Graeter's salty caramel ice cream (a local Ohio brand) Touraine Noble Joue 2012 rose' 1 Link to comment Share on other sites More sharing options...
lperry Posted February 15, 2014 Share Posted February 15, 2014 Night before last was a simple, warm potato and greens salad in a tarragon, Dijon vinaigrette. Last night we had various cheeses, including an aged goat's milk cheese with ash that I think was bought at Costco, and is really enjoyable. Manchego, homemade tomato jam, various crackers. Spaghetti (brown rice from TJ's) in a roasted red pepper sauce made with homemade rosemary olive oil, in memory of my rosemary plant that froze this winter. The champagne we planned to drink at the New Year, but we went out with friends instead. Edited to add our walk to Artfully Chocolate in Del Ray for a six-pack of caramels. The evening's binge was a House of Cards marathon. Link to comment Share on other sites More sharing options...
Pat Posted February 15, 2014 Share Posted February 15, 2014 Valentine's dinner: Spinach salad with bacon, hard-boiled eggs, grape tomatoes, mushrooms, and homemade croutons; tarragon-honey-mustard dressing Oyster risotto Ricotta-Asparagus Soufflé Roederer Estate Brut Rosé Lauden chocolates (Christmas gift brought back from the UK by friends) Ben & Jerry's vanilla-caramel-fudge ice cream The oyster risotto was from Barton Seaver's For Cod and Country. It's an unconventional risotto that turned out great. The liquid gets added in two batches, so there's no call for constant stirring. The oysters go in at the very end and heat just until they curl. The only real solid extra component in the risotto during cooking is diced butternut squash. That and the orange juice and zest that go in make this really bright-tasting. The creme fraiche that goes in right near the end amplifies the creaminess of the rice. So good. Link to comment Share on other sites More sharing options...
lperry Posted February 15, 2014 Share Posted February 15, 2014 Ricotta-Asparagus Soufflé That sounds fantastic, and I bet I could sub in goat's milk cheese so Mr. lperry could eat it. Would you mind sharing the recipe? Link to comment Share on other sites More sharing options...
Pat Posted February 15, 2014 Share Posted February 15, 2014 That sounds fantastic, and I bet I could sub in goat's milk cheese so Mr. lperry could eat it. Would you mind sharing the recipe? It's online here. The recipe does require some tinkering anyway. It has a bechamel as well. Since it's originally from Cowgirl Creamery, I think it's designed to highlight the ricotta. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 15, 2014 Share Posted February 15, 2014 Thanks, folks. Was working through a lot of leftovers; had these in addition last night: Fennel, burrata, Meyer lemon Roasted carrots, endive, Greek yogurt, hazelnuts Link to comment Share on other sites More sharing options...
zoramargolis Posted February 15, 2014 Share Posted February 15, 2014 last night: ficelle from Fresh Baguette capricho de cabra 2012 comolaluna blanco (first time I have had a white that is100% palomino, the grape used to make sherry. Very fresh and minerally and only 10.5% alcohol) panko-crusted flounder filets remoulade sauce with homemade mayo base haricots verts with garlic and Meyer lemon scalloped potatoes mini tarts--one lemon the other pecan and dark chocolate, from Fresh Baguette. The pecan tart was heart-shaped. 1 Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 16, 2014 Share Posted February 16, 2014 tonight: Carrots and salsify, with Indian spices, lime and burrata Heirloom bean soup, with mussels and winter vegetables, served with watercress pesto Link to comment Share on other sites More sharing options...
Pat Posted February 16, 2014 Share Posted February 16, 2014 Guacamole and tortilla chips Leftover spinach salad Meatloaf sandwiches with bacon and tomato sauce Eggplant Parmesan A slice of eggplant on top of the sandwich was extra messy but worth it. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 16, 2014 Share Posted February 16, 2014 chicken with lemon, za'atar and sumac from _Ottolenghi_, roasted in the wood stove, in a cast iron casserole. wood oven roasted cauliflower with chickpeas, roasted poblano, fresh tomato, arugula and mustard-caper vinaigrette, adapted from an_Ottolenghi_ recipe basmati rice 2010 Dom. du Pre Regnie 1 Link to comment Share on other sites More sharing options...
Pat Posted February 17, 2014 Share Posted February 17, 2014 Belgian endive stuffed with Boursin cheese, crumbled bacon, and toasted pine nuts Anniversary chicken* Steamed asparagus Leftover sliced roasted yellow beets Leftover tagliatelle with peppers and bay scallops I plated this instead of serving it at the table and it looked really great. I've gotten so that I never take pictures any more, but this would have been a good one. *I asked for the recipe after we had this at an inn in the Cascades in the '90s. It was an anniversary of the inn and the chef had prepared this as a special. The chef wrote down a bare bones list of ingredients and procedures, and I don't think I've ever made it the same way twice. I never remember to write down what I did, but it's probably better just improv'ed from the ingredients. The basic ingredients are chicken breasts, mushrooms, pine nuts, garlic, artichoke hearts, white wine, Provolone cheese, and pesto. This time I used a few button mushrooms and the rest shiitake. I didn't have Provolone but had bought smoked gruyere at Giant and thought that would sub well. (It did.) I didn't have a huge amount of basil for pesto but rounded it out with some baby spinach (recalling Zora's advice that spinach keeps pesto from browning). The pesto gets mixed in with the other sauce and the cheese-covered chicken is served on top. I wish I could remember the name of this inn . Link to comment Share on other sites More sharing options...
zoramargolis Posted February 17, 2014 Share Posted February 17, 2014 pita chips and baba ghanoush made with woodstove-roasted eggplant stuffed cabbage (from the freezer) roasted miso-maple carrots (based on a Food52 recipe) basmati rice dense chocolate loaf cake, adapted from a Nigella Lawson recipe that produces in Nigella's words, a "damp, squidgy cake"-- I heeded some of the changes suggested by commenters, and then added some of my own: 6 oz. of 70% chocolate, some of which was "no added sugar"; 1 1/3 cups of packed dark brown sugar; 1/2 cup of butter and 1/4 cup coconut oil; 1 cup water and 2 T. of fresh brewed coffee; 1 1/3 cups of flour plus 3 T. of cocoa. It came out great! served with some vanilla ice cream Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 17, 2014 Share Posted February 17, 2014 Chickpeas, with Greek yogurt and charmoula Bí¡i qie ji (Chinese white cut chicken), with ginger-scallion sauce and rice Link to comment Share on other sites More sharing options...
zoramargolis Posted February 18, 2014 Share Posted February 18, 2014 barley rusks from Crete with my experimental tapenade-guacamole mashup spinach, roasted beets, goat cheese, pine nuts, meyer lemon vinaigrette eco-friendly chorizo and chickpea stew baguette garlic toast choclate cake with vanilla ice cream 2011 altos de la hoya monastrell Link to comment Share on other sites More sharing options...
DonRocks Posted February 18, 2014 Share Posted February 18, 2014 barley rusks from Crete with my experimental tapenade-guacamole mashup You Cretin. This actually sounds disgusting! Do you have a picture? Link to comment Share on other sites More sharing options...
zoramargolis Posted February 18, 2014 Share Posted February 18, 2014 You Cretin. This actually sounds disgusting! Do you have a picture? no dinner for you, Don! Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 18, 2014 Share Posted February 18, 2014 Sautéed chicken livers, with jowl bacon and roasted grapesPasta with escarole, carrots and garlic.Would be vegan except the vegetables and pasta were simmered in Chinese chicken stock.Also looks ordinary but what you don't know is that the vegetables and pasta were par-cooked first, then finished as if I was preparing a risotto (i.e., by adding the pasta to the pan in which the vegetables were being sautéed, then adding the pasta cooking liquid ladleful by ladleful and letting the liquid reduce, until done).Turkish figs, with spice-infused port and a splash of heavy cream Link to comment Share on other sites More sharing options...
Pat Posted February 18, 2014 Share Posted February 18, 2014 ^ Those figs are gorgeous. Interesting technique for the pasta dish. Last night was a baby spinach salad with grape tomatoes, cucumber, radish, feta, spiced roasted squash seeds, and sesame ginger vinaigrette; sous vide pork loin chops finished with a sear on the stove; leftover asparagus souffle; and, leftover tagliatelle with sherry vinegar sauce. Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 18, 2014 Share Posted February 18, 2014 Pat -- thanks. I like doing pasta this way, especially if it will be vegetarian. Can be brothy or lightly sauced. Bring a pot of lightly salted water to a boil, add your pasta and cook until the pasta is about 2-3 minutes shy of being al dente. Blanch the vegetables first, then cook them in olive oil with garlic, salt and pepper (or if they're something like zucchini and tomato, just chop them and toss them directly into the pan) until they've started to lose their crispness. Then, add the pasta directly to the pan and finish as you would if you were making a risotto. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 19, 2014 Share Posted February 19, 2014 chicken and green chile tamale pie: made with Costco rotisserie chicken, hatch chile bechamel and roasted poblanos; no masa harina in the house, so made tamale batter with Rancho Gordo posole corn ground in the Vitamix dry jar, blended with butter, duck fat, and turkey stock. refried beans bosc pears fat tire 1 Link to comment Share on other sites More sharing options...
porcupine Posted February 19, 2014 Share Posted February 19, 2014 orecchiette with radicchio, dandelion greens, apples, Parmesan. Simple and delicious, even though I forgot the pine nuts. Link to comment Share on other sites More sharing options...
lperry Posted February 19, 2014 Share Posted February 19, 2014 It was a pasta and greens night. Penne with mixed greens, feta, capers, and a little balsamic. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 20, 2014 Share Posted February 20, 2014 pan braised eco-friendly pork rib chops with pan reduction veal stock and marsala sauce pressure-cooker stone ground grits pressure-cooker collard greens chocolate cake with vanilla ice cream 2012 Cameron Hughes lot 395 RRV pinot noir Link to comment Share on other sites More sharing options...
Pat Posted February 20, 2014 Share Posted February 20, 2014 Pat -- thanks. I like doing pasta this way, especially if it will be vegetarian. Can be brothy or lightly sauced. Bring a pot of lightly salted water to a boil, add your pasta and cook until the pasta is about 2-3 minutes shy of being al dente. Blanch the vegetables first, then cook them in olive oil with garlic, salt and pepper (or if they're something like zucchini and tomato, just chop them and toss them directly into the pan) until they've started to lose their crispness. Then, add the pasta directly to the pan and finish as you would if you were making a risotto. I'll add this to my "food tips" file . Last night: Guacamole and tortilla chips Mushroom soup (shiitakes, celery, wheatberries, pre-fab turkey broth) Leftover "anniversary chicken" Steamed asparagus with butter and crushed roasted hazelnuts Link to comment Share on other sites More sharing options...
TrelayneNYC Posted February 20, 2014 Share Posted February 20, 2014 Very simple dinner last night mostly b/c I didn't get home until after midnight. Creamy scrambled eggs, mesclun salad w/ white wine vinaigrette. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 21, 2014 Share Posted February 21, 2014 oven-braised osso buco with gremolata polenta oven roasted asparagus 2011 Mas Donis Link to comment Share on other sites More sharing options...
Pat Posted February 21, 2014 Share Posted February 21, 2014 No-knead bread with butter Frisee and romaine salad, grape tomatoes, cucumber, radishes, feta, gigande beans; vinaigrette Bucatini with bolognese sauce Link to comment Share on other sites More sharing options...
porcupine Posted February 21, 2014 Share Posted February 21, 2014 chicken-corn noodle soup (homemade chicken stock and corn stock, carrots, celery, corn, chicken, egg noodles, parsley, dill) ciabattini from Society Fair lemon skillet cake Link to comment Share on other sites More sharing options...
Pat Posted February 22, 2014 Share Posted February 22, 2014 Leftovers galore! Frisee and romaine salad with grape tomatoes, avocado, gigande beans, radishes, cucumber, feta, and added canned tuna; vinaigrette Crostini with ricotta and cubed roasted yellow beets Cauliflower hazelnut salad Eggplant Parmesan Asparagus with hazelnuts Link to comment Share on other sites More sharing options...
ktmoomau Posted February 24, 2014 Share Posted February 24, 2014 Baked potatoes with leftover chili, shredded cheddar and sliced green onions. Link to comment Share on other sites More sharing options...
Pat Posted February 24, 2014 Share Posted February 24, 2014 Saturday night: Leftover cauliflower and hazelnut salad Roasted eggplant stuffed with dukkah-spiced ground lamb, feta, and wheatberries Baked eggs with bacon and Parmesan Yesterday: Quesadillas (cheddar and cream cheese, scallion, and serrano hot sauce) Salad of frisee, romaine, and arugula, wth grape tomatoes, crumbled bacon, cucumbers, radishes, and red bell peppers; white balsamic vinaigrette Pot roast with carrots and potatoes Link to comment Share on other sites More sharing options...
dcandohio Posted February 24, 2014 Share Posted February 24, 2014 Last night: Saute of summer corn (from freezer), tri-color sweet peppers, onions and black beans topped with cilantro Pork ribs started in the over and finished on the grill A Lodi Zin Link to comment Share on other sites More sharing options...
zoramargolis Posted February 24, 2014 Share Posted February 24, 2014 last night: eco-friendly ground pork made into Italian meatballs with toasted, fresh ground fennel seed and coriander, garlic, red wine, reggiano, parsley, egg and breadcrumbs tomato-vegetable sugo (pomi toms-onion-leek-celery-carrot-fennel-rutabaga-garlic-porcini-aromatic herbs) De Cecco spaghetti (on sale at Safeway, buy one get one free) bosc pear 2012 San Fabiano chianti Link to comment Share on other sites More sharing options...
hillvalley Posted February 24, 2014 Share Posted February 24, 2014 Friday night: After eating in hotels for six days I came home to meatloaf a la Pioneer Woman and roasted brussel sprouts Saturday night: Green curry with chicken* and basmati rice Sunday night: Pork chops marinated in lemon juice, rosemary, and Greek olive oil *The grocery stores here sell a prepackaged combination of Thai vegetables, most of which are not available for individual sale. Link to comment Share on other sites More sharing options...
zoramargolis Posted February 25, 2014 Share Posted February 25, 2014 braised eco-friendly beef with 2 mustards and cognac, adapted from this N.Y. Times recipe* pappardelle oven roasted brussels sprouts a 2009 bordeaux *The recipe doesn't call for any aromatics other than onion and shallot. I added leek, garlic, porcini powder, and an herb bundle of thyme, parsley, rosemary and bay leaf. Also, added some wine and vinegar to the deglazing liquids, and eliminated the addition of red wine at the end. My thought was: really? Why add it just before serving, when it will give the sauce a raw wine edge? It was delicious, and the mustards provided a nice variation to the usual red wine beef braises I usually do. Link to comment Share on other sites More sharing options...
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