lperry Posted May 13, 2014 Share Posted May 13, 2014 A couple of red potatoes cubed, slowly pan-fried in butter until brown, topped with a little romano cheese, and choked down while thinking about the troglodyte who got on Mr. lperry's plane while teeming with a strain of influenza virus that wasn't in this year's vaccine. Nothing like a socially irresponsible individual to give infectious disease a leg up. Hopefully our appetites will be returning this week. Link to comment Share on other sites More sharing options...
Pat Posted May 14, 2014 Share Posted May 14, 2014 I built a meal around the Mustard Chicken from David Lebovitz's My Paris Kitchen. When I first planned to make the chicken, I had no idea we were on target to hit 90F today, but I went with it anyway. At the end of the cooking time, I tossed in some gorgeous fresh spinach from one of the vendors outside at Eastern Market today and let it wilt a bit. The chicken, spinach, and sauce were served over mashed potatoes. Not a typical 90 degree day meal but very good. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted May 14, 2014 Share Posted May 14, 2014 I built a meal around the Mustard Chicken from David Lebovitz's My Paris Kitchen. When I first planned to make the chicken, I had no idea we were on target to hit 90F today, but I went with it anyway. At the end of the cooking time, I tossed in some gorgeous fresh spinach from one of the vendors outside at Eastern Market today and let it wilt a bit. The chicken, spinach, and sauce were served over mashed potatoes. Not a typical 90 degree day meal but very good. Pat-- David Lebovitz will be at the Dupont Market this coming Sunday from 11-1. If you come and bring your book, you can get it signed. I loved his memoir, Living the Sweet Life in Paris, so I am tempted to buy this cookbook. I have so many French cookbooks, though... 1 Link to comment Share on other sites More sharing options...
lperry Posted May 14, 2014 Share Posted May 14, 2014 Pho. A quart of stock from the freezer, half a pound of rice noodles from the pantry, and various thinnings of herbs that are sprouting in the garden, mostly shiso. Link to comment Share on other sites More sharing options...
bettyjoan Posted May 15, 2014 Share Posted May 15, 2014 Last night: Cashew chicken (Martha Stewart recipe - really good) Brown rice Steamed edamame Link to comment Share on other sites More sharing options...
Pat Posted May 15, 2014 Share Posted May 15, 2014 Pat-- David Lebovitz will be at the Dupont Market this coming Sunday from 11-1. If you come and bring your book, you can get it signed. I loved his memoir, Living the Sweet Life in Paris, so I am tempted to buy this cookbook. I have so many French cookbooks, though... I'd thought about going to that, but it's going to be hard to get off the Hill this Sunday morning. Getting there around 1 could be feasible, but arriving near the end of the event might mean getting shut out. Given how many cookbooks I have, I've gotten very selective about what I buy. Personally, I think this book is worth the space it takes up. I have a couple of his other books, including The Sweet Life and the ice cream book. ********* Last night was leftovers of the turkey burgers and tabbouleh. I added bacon and sliced smoked gouda to the burgers this time around, as well as red onion, lettuce and some pineapple-avocado salsa. Served on toasted sesame potato buns. I also reheated some of the banana-jalapeno fritters that were still left. Link to comment Share on other sites More sharing options...
dcandohio Posted May 15, 2014 Share Posted May 15, 2014 Repurposing leftovers: tostadas with shredded, roasted pork; roasted jalapeno and serrano peppers, salsa, pepper jack cheese and cilantro. Link to comment Share on other sites More sharing options...
Fishinnards Posted May 15, 2014 Share Posted May 15, 2014 After a long day at work I made some simple and easy Thai food. Tom Kha Gai ต้มข่าไà¸à¹ˆ (chicken boiled with galanga), Kai Jiew ไข่เจียว (Thai omelet) with ศรีราชา (Siracha) sauce, fresh vegetables and brown jasmine rice mixed with Thai red rice. I got two very fresh chicken leg and thigh pieces from Mom's organic market (I love it when the packing date is the day you are buying it, meat freshness makes a huge difference). I cut them into chucks through the bone and simmered them in water with a little salt for 45 minutes. Added many slices of young galanga, chunks of one stalk of lemongrass, some torn fresh kaffir lime leaves and some crushed Thai chillies (prik ee nu, the small hot ones), simmered a little longer and added some coconut milk, lime juice and fish sauce and cilantro. Easy! Pranqster went nicely with the food. 3 Link to comment Share on other sites More sharing options...
zoramargolis Posted May 15, 2014 Share Posted May 15, 2014 spring seafood pasta: nettles, green garlic, scallions, parsley, scallops, shrimp and squid with de cecco farfalle, shrimp stock, white wine and creme fraiche. 1 Link to comment Share on other sites More sharing options...
porcupine Posted May 16, 2014 Share Posted May 16, 2014 Had a stash of rehydrated hominy in the freezer, used it last night for posole verde: hominy, pork, homemade chicken broth, poblanos, jalapenos, green onions, garlic, cumin, coriander, oregano, fennel seed, lots of black pepper, cilantro. Also had some sheep/goat feta that needed to be used, so crumbled it on top. Worked very well. Chocolate chip cookies for dessert. Link to comment Share on other sites More sharing options...
Pat Posted May 16, 2014 Share Posted May 16, 2014 Sourdough bread and extra virgin olive oil Bay scallops on a bed of red onions Spinach, artichoke, and quinoa casserole The scallops are a Marian Burros recipe from The NY Times, ca. 1989. I used to make this a fair amount but hadn't in a long time. For some reason, I couldn't get the water to evaporate well enough when cooking down the onions this time. I ended up having to drain some of it off instead. I don't think I love this as much as I used to . Link to comment Share on other sites More sharing options...
zoramargolis Posted May 16, 2014 Share Posted May 16, 2014 last night: spring-y frittata: asparagus, green garlic, leek, nettles, goat gouda, cave-aged cheddar, young pecorino, and reggiano parmesan baguette toast vanilla i.c. with dulce de leche 2013 Balbo Crios rosé Link to comment Share on other sites More sharing options...
Pat Posted May 17, 2014 Share Posted May 17, 2014 Sourdough bread and extra virgin olive oil Baby lettuces, red leaf lettuce, red bell pepper, cucumber, radishes, grape tomatoes, and peaches; sesame ginger vinaigrette Beef and spinach manicotti with meat sauce Roasted broccoli rabe with hot pepper flakes The recipe I used called the pasta dish manicotti, but the recipe used beef and no ricotta, so it was probably cannelloni. In any case, it wasn't authentically either one . I used boxed shells, which I usually have a hard time filling without tearing. (I'm actually not sure why I had them in my pantry to begin with, but it inspired me to make the recipe when I saw it.) This recipe calls for filling the shells without cooking them first, and it worked really well. They cooked up just fine in the sauce Of course, I tore some of them taking them out of the pan to serve, but filling was no problem. Link to comment Share on other sites More sharing options...
lperry Posted May 17, 2014 Share Posted May 17, 2014 A pantry meal of penne with home-canned caponata. White bordeaux. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 18, 2014 Share Posted May 18, 2014 pan-roasted duck breast with pomegranate molasses freekeh pilaf with mint/cilantro/ parsley, topped with goatmilk labneh/lemon/garlic and pine nuts (Ottolenghi recipe) haricots verts with green garlic 2012 Sean Minor pinot noir Link to comment Share on other sites More sharing options...
Pat Posted May 18, 2014 Share Posted May 18, 2014 Zucchini stuffed with herbed breadcrumbs, garlic, eggs, and cheese Leftover spinach, artichoke, and quinoa casserole Leftover roasted broccoli rabe [mixed w/^] Link to comment Share on other sites More sharing options...
lperry Posted May 18, 2014 Share Posted May 18, 2014 Another pantry meal of spaghetti in a roasted red pepper sauce. More white Bordeaux. Link to comment Share on other sites More sharing options...
smithhemb Posted May 19, 2014 Share Posted May 19, 2014 Veggie chili -- at veggie daughter's request. Not sure whether she realizes this is a mom-cleans-out-the-fridge dish, using whatever veg looks like it better be cooked ASAP. Didn't look like a promising start (e.g. no zuke and our current shrooms are shitakes that deserve a better fate) -- but the celery, carrots, roasted red peppers, crisp yellow peppers, canned green chiles, kidney beans, and the usual blend of garlic, lots of different kinds of dried chiles, and cumin has turned out surprisingly tasty (and pretty). She's voted to experiment with cheddary mashed potatoes as the base on which the chili will be served. So I guess we're having upside-down veggie Texas Shepherd's Pie Link to comment Share on other sites More sharing options...
zoramargolis Posted May 19, 2014 Share Posted May 19, 2014 eco-friendly rose veal piccata, reduction sauce made with veal stock, vermouth, shallots, green garlic, meyer lemon juice and zest, capers and parsley oven roasted asparagus leftover freekeh pilaf shoofly pie photo 2011 G.D. Vajra langhe nebbiolo Link to comment Share on other sites More sharing options...
Pat Posted May 19, 2014 Share Posted May 19, 2014 Grilled chicken breasts with barbecue sauce Eggplant Parmesan made with grilled eggplant Leftover tabbouleh Link to comment Share on other sites More sharing options...
Tweaked Posted May 19, 2014 Share Posted May 19, 2014 Buckwheat crepes stuffed with roasted eggplant, caramelized onions, mushrooms, and chickpeas. Roasted asparagus. Tomatoes with basil, mint, goat cheese. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted May 20, 2014 Share Posted May 20, 2014 meatless monday: cannelini beans stewed with aromatics and fennel seeds stovetop grilled kohlrabi and grape tomatoes with vinaigrette orzo with green garlic, olive oil and grated reggiano and romano 1 Link to comment Share on other sites More sharing options...
porcupine Posted May 20, 2014 Share Posted May 20, 2014 Stachowski brand weisswurst atop a pile of garlicky red chard and spinach sour milk biscuits with strawberries and lightly whipped cream Link to comment Share on other sites More sharing options...
Pat Posted May 20, 2014 Share Posted May 20, 2014 Onion-dill-rye bread (Spring Mill Bakery) and butter Salad of baby lettuces, peach, grape tomatoes, cucumber, and radish; ranch dressing Leftover mustard chicken Baked pork chop(s) Curried carrot and radish greens Mashed sweet potatoes with maple syrup and butter My husband finished the last of the chicken. I had a pork chop (seared on the stovetop and finished in the oven), and we have one left for another meal. The sweet potatoes went on the grill after everything came off on Sunday and the grill was still plenty hot. They were a bit overcooked to be reheated as they were, so I peeled the charred skins off and mashed them and reheated briefly in the microwave. Link to comment Share on other sites More sharing options...
Tweaked Posted May 20, 2014 Share Posted May 20, 2014 fried rice with roasted tempeh topped with a fried egg and avocado. stir-fried bok choy with ginger, garlic, and soy sauce. Link to comment Share on other sites More sharing options...
Waitman Posted May 20, 2014 Share Posted May 20, 2014 Cooked up the fish referenced in the District Fishwife thread. Grilled the Rockfish, which was one fat piece of fish. Made a sauce by pureeing sorrel, chives and parsley in the food processor and stirring it into a buerre blanc, the idea being to make it more an herb crumble made pourable by the butter than a butter sauce enhanced by herbs, and it met with modest acclaim. We also grilled the collars, which are gnarly looking, and did a semi-generic Asian dipping sauce from this article, except I forgot the scallions, which stared at me all night from the kitchen counter, annoyed at being overlooked, and added extra sugar and lime. To eat them, you kind of fish the flesh out of the nooks and crannies among the fins and bones, and it's very satisfying in the same way that getting an escargot out of its shell is. I also enjoyed the collar meat's unexpectedly chicken-like texture. I did feel a little guilty, though, enjoying fish that chewed like chicken for its texture in that fish should be enjoyed on its own account, and liking it for being like something else is like thinking that your girlfriend is cute because she looks like someone else. Maybe I'm thinking too much. We just grilled the octopus, which was probably actually squid, with with lemon and olive oil and garlic. It was nice. On the vegetable front, we served purple asparagus because the 7-year-old I helped babysit over the weekend had a thing for purple food going because of a lesson in school, complete with a bookmark with photos of "purple" foods, though I think blueberries are pretty obviously blue and not purple and I've always called it "red" cabbage. I tried that Thomas Keller trick of pouring red wine vinegar in the blanching water to help keep the purple purple, with imperfect results. Most of the stalks looked kind of green and washed out, like you'd accidentally thrown a red sock in with a load of pale green t-shirts. The little chevrons on the side and the tips, though, retained the faded red of a neglected barn, making the stalks look like they'd been photoshopped or shot in infrared light. Since we ran out of white wine vinegar and made the mustard vinagrette with red wine vinegar, it kind of complemented the asparagus and the whole thing looked a little like one of those experiments to see if lighting affects your appetite (it didn't). Link to comment Share on other sites More sharing options...
porcupine Posted May 21, 2014 Share Posted May 21, 2014 gemelli with asparagus, sorrel, Stachowski brand Toulouse sausage, Parmersan, cream. olive oil chocolate ganache with plain crackers for dessert ----------- ISO ideas. I have three jars of shrimp stock in the freezer that I'd like to use for something. I've had a hankering recently for the seafood stew that BlackSalt used to serve (can't recall if it was supposed to be Portugese or Provencal). Any ideas for a fairly simple and straightforward way to use the stock? I did not grow up eating fish or seafood so I don't have any natural sense of what to do with that kind of ingredient when I have it on hand. Link to comment Share on other sites More sharing options...
Pat Posted May 21, 2014 Share Posted May 21, 2014 Egg salad sandwiches on onion-dill-rye toast Leftover tabbouleh Leftover stuffed zucchini Leftover eggplant Parmesan I was having a craving for egg salad and knew it would be great on the onion-dill-rye bread from Spring Mill Bakery that I had bought the day before. Egg salad made with dill, tarragon, shallots, celery, lowfat yogurt and lowfat mayo (light blue Hellman's). We have a lot of leftovers to go through... Link to comment Share on other sites More sharing options...
zoramargolis Posted May 21, 2014 Share Posted May 21, 2014 ----------- ISO ideas. I have three jars of shrimp stock in the freezer that I'd like to use for something. I've had a hankering recently for the seafood stew that BlackSalt used to serve (can't recall if it was supposed to be Portugese or Provencal). Any ideas for a fairly simple and straightforward way to use the stock? I did not grow up eating fish or seafood so I don't have any natural sense of what to do with that kind of ingredient when I have it on hand. One of my family's favorite dishes: Buy some monkfish, squid, shrimp, mussels, or what-have-you. Saute onion and/or leek, fennel, garlic, red pepper. Add canned tomatoes, splash of white wine, bay leaf, bundle of thyme, tarragon, rosemary, parsley. Simmer for 10 minutes, add shrimp stock. Simmer and reduce for about half an hour or forty five minutes. Taste for salt. Optional: splash of Pernod or other pastis. Cut fish in chunks, squid into rings. Add all the seafood and cook at a simmer until shellfish have opened and other elements are no longer translucent. Chop some fresh herbs to sprinkle on top. Serve with lemon wedges and good bread. Vary aromatics and herbs to make it Italian or Latin. Or to make it more BlackSalt-ish, add some cooked chorizo or linguií§a. 1 Link to comment Share on other sites More sharing options...
lperry Posted May 22, 2014 Share Posted May 22, 2014 Cornmeal waffles with cocotte eggs cooked in marinara and goat's cheese. Link to comment Share on other sites More sharing options...
porcupine Posted May 23, 2014 Share Posted May 23, 2014 Seafood stew based on Zora's advice above: Red snapper, scallops, mussels in shrimp stock with tomatoes, fennel, a little carrot, a little onion, a little garlic, green olives, parsley, thyme, fennel seed, saffron, and a small amount of sausage that I picked up from Wagshall's a few months ago and froze. It's a very dense, fine-textured and somewhat garlicky sausage that's great in bean and lentil dishes, but I simply can't remember what it is. :-( A few hunks of palladin from Bread Furst to go with it. Ciao Bella coconut sorbetto for dessert. As an aside, one of the things I love about the BlackSalt fish market is that the staff are incredibly helpful. I do not often cook fish or shellfish (last night was the first time I've ever cooked mussels), but I love to improvise and not follow recipes. I can go into BlackSalt and say "I have this [vague] idea, how should I do it?" and go out with some awesome ingredients and a clear notion of how not to ruin them. 1 Link to comment Share on other sites More sharing options...
lperry Posted May 23, 2014 Share Posted May 23, 2014 Penne with roasted asparagus, balsamic, and romano cheese Red romaine in a tarragon vinaigrette White bordeaux Link to comment Share on other sites More sharing options...
zoramargolis Posted May 23, 2014 Share Posted May 23, 2014 Seafood stew based on Zora's advice above: Red snapper, scallops, mussels in shrimp stock with tomatoes, fennel, a little carrot, a little onion, a little garlic, green olives, parsley, thyme, fennel seed, saffron, and a small amount of sausage that I picked up from Wagshall's a few months ago and froze. It's a very dense, fine-textured and somewhat garlicky sausage that's great in bean and lentil dishes, but I simply can't remember what it is. :-( A few hunks of palladin from Bread Furst to go with it. Ciao Bella coconut sorbetto for dessert. As an aside, one of the things I love about the BlackSalt fish market is that the staff are incredibly helpful. I do not often cook fish or shellfish (last night was the first time I've ever cooked mussels), but I love to improvise and not follow recipes. I can go into BlackSalt and say "I have this [vague] idea, how should I do it?" and go out with some awesome ingredients and a clear notion of how not to ruin them. Sounds fabulous. Were you happy with how it turned out? Link to comment Share on other sites More sharing options...
porcupine Posted May 24, 2014 Share Posted May 24, 2014 ^yes. Thank you for the advice! If I were playing critic, I'd say it needed a touch more acid (a good chug of white wine would've been perfect), and the snapper wasn't the best choice (too mild therefore a little overwhelmed by everything else). I'll make it again, for sure. I don't buy shrimp often, but now making shrimp stock with the shells will be SOP in my kitchen. Last night: leftover seafood stew with more bread from Bread Furst. I didn't expect the stew to keep and reheat well, but it did well enough. 1 Link to comment Share on other sites More sharing options...
zoramargolis Posted May 24, 2014 Share Posted May 24, 2014 last night: a glass of vin gris, Bread Furst baguette, Taleggio charcoal grilled herb brined eco-friendly pork chop with ZQ sauce fresh corn polenta Mother Stallard beans stewed with onion sauteed in bacon fat, aromatics and chopped prosciutto sauteed baby kale the rest of the bottle of vin gris Link to comment Share on other sites More sharing options...
Pat Posted May 25, 2014 Share Posted May 25, 2014 Tonight: Red and green leaf lettuce, grape tomatoes, cucumber, radishes, bacon and pea shoots; miso ginger vinaigrette Grilled ribeye steaks Grilled marinated portobellos Link to comment Share on other sites More sharing options...
lperry Posted May 25, 2014 Share Posted May 25, 2014 Satsuma mojitos made with satsuma juice from the freezer. Red potato and baby arugula salad tossed with an herb and mustard vinaigrette. I had a few other greens that needed thinning, so there was also a little amaranth and yu choi in there. The garlic chives are wonderful right now from all the rain - grassy with just a little hint of garlic. To counteract TrelayneNYC and Fishinnards' gorgeous photos, here's my potato salad being served from the metal mixing bowl on top of our pollen-ated table on the deck. Also present was a bottle of rosé from Provence. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 25, 2014 Share Posted May 25, 2014 last night: charcoal grilled, herb-brined chicken thighs basted with zq sauce (cooked with the pork chops the night before and re-heated) potato salad with hard boiled egg, mustard, pickles, green garlic and dill (bound with mayo and yogurt) red cabbage and fennel slaw, lime vinaigrette, serrano chile, and cilantro leftover Mother Stallard beans Devil's Backbone Vienna lager Link to comment Share on other sites More sharing options...
Xochitl10 Posted May 26, 2014 Share Posted May 26, 2014 Somen (thin wheat noodles eaten cold), served with tsuyu (dashi, soy sauce, and mirin) for dipping Grated ginger and sliced green onion for the tsuyu (dipping sauce) Miso-grilled sweet potatoes Quick cucumber pickles (rice vinegar, mirin, sugar, and a dried togarashi pepper) Steamed catfish, served with yuzu ponzu for dipping Grilled maitake mushrooms and asparagus, steeped in dashi and light soy sauce Link to comment Share on other sites More sharing options...
bettyjoan Posted May 26, 2014 Share Posted May 26, 2014 Seared yellowfin tuna (from District Fishwife) over green bean/chickpea/tomato salad Sourdough Cocktails: Sophia Loren Shim, Gin with Honeydew/Cucumber/Mint, and Vodka with Strawberry-Thyme Lemonade Link to comment Share on other sites More sharing options...
Pool Boy Posted May 26, 2014 Share Posted May 26, 2014 Dinner tonight: grilled five spice pork chops, sugar snap slaw with miso dressing, and rice. Dessert: homemade strawberry ice cream, fresh strawberries, and shortcakeA simple Spanish grenache based wine (Borsao) was all that was needed to accent the asian flavors here. Link to comment Share on other sites More sharing options...
Fishinnards Posted May 26, 2014 Share Posted May 26, 2014 Vegetables, very spicy tamarind chilli dip (nam prik makham น้ำพริà¸à¸¡à¸°à¸‚าม) Thai omelet (khai jiew ไข่เจียว) with Shark Sriracha, stir fried chicken in curry paste with green beans (gai pad prik khing ไà¸à¹ˆà¸œà¸±à¸”พริà¸à¸‚ิง) and chicken skin, with jasmine rice. 1 Link to comment Share on other sites More sharing options...
dcandohio Posted May 26, 2014 Share Posted May 26, 2014 Flat iron steak marinated in Negro Modelo, thyme, olive oil, sweet paprika, hot paprika and smoked paprika Brussels sprouts slaw Quartered Campari tomatos with viniagrette and blue cheese Link to comment Share on other sites More sharing options...
lperry Posted May 26, 2014 Share Posted May 26, 2014 The radishes needed thinning, so various radishes served with butter and salt. Grits with radish greens and goat's cheese, topped with shirred eggs. Rosé from Provence. It's nice to be eating out of the garden again. 1 Link to comment Share on other sites More sharing options...
DaveO Posted May 26, 2014 Share Posted May 26, 2014 Having seen this recipe spaghetti with tomato and strawberry sauce plus lightly cooked fresh asparagus. A nice zingy sauce. Its no wonder it was a popular dish at Rose's. Link to comment Share on other sites More sharing options...
Pool Boy Posted May 27, 2014 Share Posted May 27, 2014 Little grilled lamb t-bones in a red wine, garlic and honey glaze marinade with a delicious couscous 'salad'. And more strawberries with shortcake (tis the season!). And a nice Peay Syrah. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 27, 2014 Share Posted May 27, 2014 meatless monday: linguini with green garlic/basil/spinach pesto marinated grilled cauliflower with charcoal roasted red peppers semolina/almond cake topped with rhubarb and soaked with the spiced syrup that the rhubarb cooked in 2012 Terra do Castelo godello Link to comment Share on other sites More sharing options...
porcupine Posted May 27, 2014 Share Posted May 27, 2014 spiced red lentils (recipe from Plenty) aged basmati rice (cooked in the Zojirushi; don't know how I lived so long without a rice cooker) a big bowl of strawberries with a little cream Link to comment Share on other sites More sharing options...
Pat Posted May 27, 2014 Share Posted May 27, 2014 Red and green leaf lettuce, radishes, cucumber, grape tomatoes, avocado, bacon, and pea shoots; miso-ginger vinaigrette Cheesesteaks (thinly sliced grilled ribeye, provolone, caramelized red onions, sauteed button mushrooms) I had an extra baguette left from supplies for a party the day before and cut two generous sandwich rolls from that. The rest of the bread will be croutons for tonight. Not a genuine Philly cheesesteak . Link to comment Share on other sites More sharing options...
DonRocks Posted May 27, 2014 Share Posted May 27, 2014 Cheesesteaks (thinly sliced grilled ribeye, provolone, caramelized red onions, sauteed button mushrooms) Not a genuine Philly cheesesteak . I'll take sautéed button mushrooms on my cheesesteak *anytime*. Link to comment Share on other sites More sharing options...
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