ktmoomau Posted November 3, 2014 Share Posted November 3, 2014 Tonight was chicken cacciatore, green beans, rice and biscuits. This week is all about using up the perishables in the fridge, which there aren't many to be honest and there are a few things that I can put into the freezer if not used by the weeks end, but as we don't have a huge amount of food in the fridge, I am hoping to mainly use it all up. Link to comment Share on other sites More sharing options...
Pat Posted November 3, 2014 Share Posted November 3, 2014 Half a spicy tuna sandwich from 7th Hill and pan-roasted brussels sprouts with bacon (and bacon fat), lots of black pepper, and balsamic vinegar. Link to comment Share on other sites More sharing options...
porcupine Posted November 3, 2014 Share Posted November 3, 2014 pan-roasted brussels sprouts with bacon (and bacon fat), lots of black pepper, and balsamic vinegar. It is that time of year... Last night, dinner for family: roasted pork tenderloin with apple cider reduction applesauce pan-roasted brussels sprouts with bacon (and bacon fat and black pepper, but no balsamic vinegar) new potatoes with butter and parsley apple pie with whipped cream 1 Link to comment Share on other sites More sharing options...
lperry Posted November 3, 2014 Share Posted November 3, 2014 The summer eggplant rut is moving into the fall, although there's probably only enough eggplant for one more meal out in the garden. I started in June with about 20 eggplant recipes and the intention that I wouldn't make the same thing twice. Oh well. Night before last: penne caponata Last night: eggplant in a Thai green curry served over jasmine rice Link to comment Share on other sites More sharing options...
nelumbo Posted November 3, 2014 Share Posted November 3, 2014 Last night, hot and sour silken tofu (Dunlop), szechuan cabbage, cushaw pie and hot cocoa. Link to comment Share on other sites More sharing options...
Pat Posted November 4, 2014 Share Posted November 4, 2014 Leftover pork meatballs marinara with added sauteed mushrooms Leftover cauliflower in cheese sauce Leftover brussels sprouts and bacon Link to comment Share on other sites More sharing options...
Pat Posted November 7, 2014 Share Posted November 7, 2014 Last night: Cranberry walnut bread (Costco) with salted Kerrygold butter Pan-fried sirloin steak (South Mountain Creamery) with horseradish-lemon-parsley-tarragon compound butter Wilted baby arugula Roasted delicata squash slices with carrot-ginger dressing The sliced steak, squash and arugula looked real nice arranged together on a platter for serving, and we polished off almost all of it. There was a pound of steak going in, too . Tuesday's dinner was oven-roasted chicken thighs, brown rice, and braised kale with carrot-ginger dressing, an idea I picked up from a blog. The dressing (also from the blog) was good with all of it. Wednesday was leftovers of that, plus the last of some cauliflower and cheese sauce still in the refrigerator. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 7, 2014 Share Posted November 7, 2014 cushaw pie I've never heard of this. Could you please elaborate? Link to comment Share on other sites More sharing options...
lperry Posted November 7, 2014 Share Posted November 7, 2014 Veggie pho with Shanghai cabbage and some gorgeous Thai basil I found at LA Mart in Springfield. I'm still tweaking the broth, but am pretty happy with what I've been able to concoct with the pressure cooker. Link to comment Share on other sites More sharing options...
Pat Posted November 8, 2014 Share Posted November 8, 2014 Last night: Quinoa and gigande bean salad Crab - avocado quesadillas with scallions, cilantro, neufchátel cheese and jack cheese Brisket chili with garnishes of avocado, scallions, cilantro, sour cream, and shredded jack cheese Link to comment Share on other sites More sharing options...
lperry Posted November 9, 2014 Share Posted November 9, 2014 Sun-dried tomato, herb, feta spread and crackers Penne caponata with the last of the eggplant and bell peppers from the garden Clos du Mont-Olivet Vieilles Vignes 2012 I Giardini di Cataldo Limoncello IGP Link to comment Share on other sites More sharing options...
Pat Posted November 9, 2014 Share Posted November 9, 2014 Cranberry-walnut bread Crab Bisque Baked chicken drumsticks (with lemon-horseradish-herb compound butter under the skin) Mashed yukon gold potatoes No green vegetables, but we had a baby spinach-avocado-grapefruit salad for lunch. Link to comment Share on other sites More sharing options...
porcupine Posted November 10, 2014 Share Posted November 10, 2014 fried rice with Taiwanese sausage, egg, peas sweet potato panna cotta with apple cider caramel sauce for dessert Link to comment Share on other sites More sharing options...
porcupine Posted November 11, 2014 Share Posted November 11, 2014 duck egg baked in acorn squash a variation of "broccoli cooked forever" from Food52 apple crisp with apple cider caramel sauce and a smidge of lightly whipped cream Link to comment Share on other sites More sharing options...
nelumbo Posted November 11, 2014 Share Posted November 11, 2014 I've never heard of this. Could you please elaborate? Just pie similar to pumpkin pie, but using cushaw squash instead. Cushaw has a mild, delicate flavor. I think I used this recipe most recently: http://pretendtexasfarmer.wordpress.com/2011/10/18/better-than-pumpkin-cushaw-pie/ Last night: roasted broccoli and spicy stir-fried tofu skin sticks Tonight: nut loaf with mushroom gravy Link to comment Share on other sites More sharing options...
Pat Posted November 14, 2014 Share Posted November 14, 2014 Last night's meal came out really well: Red leaf lettuce, cucumber, radish, and avocado salad; miso-ginger vinaigrette Mushrooms stuffed with spinach - artichoke dip Butternut squash - carrot - ginger soup Fresh salmon croquettes Leftover brown rice The croquettes were from a recipe in the Staffmeals from Chanterelle cookbook. I don't think I've ever made a bad recipe from that book. The only oddity was that the recipe produced 9 croquettes, not the 6 it was supposed to make. They were the size of generous hamburger patties as it was. They would have had to be enormous for the amount of mixture to yield only 6 patties. Skinning the salmon fillets was challenging, but I didn't ultimately lose too much of the fish. 1 Link to comment Share on other sites More sharing options...
porcupine Posted November 14, 2014 Share Posted November 14, 2014 squash and apple soup baguette with soft sheep milk cheese and this weird sweet condiment (something like saba) I found at Pesca Deli Found a large, pear-shaped, bluish squash at a farmers market. Didn't know what to do with it, so I roasted it and used half the pulp for soup. Now I need to find something to do with the rest of it. Link to comment Share on other sites More sharing options...
lperry Posted November 14, 2014 Share Posted November 14, 2014 Broccoli and tofu in green curry Jasmine rice Link to comment Share on other sites More sharing options...
Pat Posted November 15, 2014 Share Posted November 15, 2014 More red leaf lettuce, cucumber, radish, and avocado salad; miso-ginger vinaigrette Cheesy ground beef penne meal in a skillet <-- beefaroni, American chop suey kind of thing Link to comment Share on other sites More sharing options...
The Hersch Posted November 15, 2014 Share Posted November 15, 2014 More red leaf lettuce, cucumber, radish, and avocado salad; miso-ginger vinaigrette Cheesy ground beef penne meal in a skillet <-- beefaroni, American chop suey kind of thing In my childhood, my mother used to make cheesy ground beef, tomatoes, and rice in a skillet (the cheese melted on top). Same sort of thing. I loved it, actually, and would still like it. Maybe I'll make that for dinner. Link to comment Share on other sites More sharing options...
porcupine Posted November 16, 2014 Share Posted November 16, 2014 roast chicken (spatchcocked) with lemon, garlic, thyme, rosemary shredded Brussels sprouts cooked slowly in copious amounts of bacon fat and seasoned with lots of black pepper mystery squash with pecorino Toscano Link to comment Share on other sites More sharing options...
lperry Posted November 16, 2014 Share Posted November 16, 2014 Posole, black bean, and roasted sweet potato tacos seasoned with ancho, chipotle, honey sauce, topped with cilantro, feta, and lime. There was going to be a jicama orange salad, but I cut into the jicama and it looked as if it had been frozen some time during shipping. Link to comment Share on other sites More sharing options...
dcandohio Posted November 16, 2014 Share Posted November 16, 2014 Tonight: Slow cooked round steak shredded with BBQ sauce served on whole grain buns Sweet potato oven fries Salad of romaine, apple, raw cauliflower, celery, parmesean and pumpkin seens with a maple/dijon dressing Malbec Link to comment Share on other sites More sharing options...
Pat Posted November 17, 2014 Share Posted November 17, 2014 Last night: Roasted chicken with roasted sweet potatoes and carrots Brussels sprouts pan-roasted with lots of bacon fat and black pepper Leftover brown rice 1 Link to comment Share on other sites More sharing options...
porcupine Posted November 18, 2014 Share Posted November 18, 2014 I'm intrigued by the Food52 recipe for broccoli cooked forever (sans anchovies), probably because it's the only way I've found to make broccoli stalks palatable. So last night I riffed on it again, this time adding some confit tomatoes I'd made last summer, and lots of percorino Toscano, and tossed the whole thing with fettucine. Disaster. I love playing in the kitchen but sometimes my ideas just don't work. Link to comment Share on other sites More sharing options...
Pat Posted November 18, 2014 Share Posted November 18, 2014 I'm intrigued by the Food52 recipe for broccoli cooked forever (sans anchovies), probably because it's the only way I've found to make broccoli stalks palatable. So last night I riffed on it again, this time adding some confit tomatoes I'd made last summer, and lots of percorino Toscano, and tossed the whole thing with fettucine. Disaster. I love playing in the kitchen but sometimes my ideas just don't work. Which parts of it didn't work together, or was it the long-cooked element of the broccoli not fitting with the other things? Or the stalks? It sounds like a promising experiment. Last night: Kale slaw Leftover salmon croquettes Sweet potatoes stuffed with pulled pork Link to comment Share on other sites More sharing options...
zoramargolis Posted November 18, 2014 Share Posted November 18, 2014 I love broccoli stalks. But they absolutely need to be peeled. The peel strips off fairly easily with a knife. The inside of the stalk is crisp and juicy, and can be eaten raw, steamed or sauteed with the florets, grilled roasted or pureed. 1 Link to comment Share on other sites More sharing options...
Pat Posted November 18, 2014 Share Posted November 18, 2014 I love broccoli stalks. But they absolutely need to be peeled. The peel strips off fairly easily with a knife. The inside of the stalk is crisp and juicy, and can be eaten raw, steamed or sauteed with the florets, grilled roasted or pureed. I eat broccoli stalks raw, without peeling them. If I'm shredding them to put them in a slaw, I'll peel them, but otherwise, I skip it. Link to comment Share on other sites More sharing options...
Pat Posted November 21, 2014 Share Posted November 21, 2014 Yogurt with mixed berries and granola Mushrooms stuffed with spinach-artichoke dip Chicken pot pie Link to comment Share on other sites More sharing options...
zoramargolis Posted November 21, 2014 Share Posted November 21, 2014 posole verde tortillas 1 Link to comment Share on other sites More sharing options...
porcupine Posted November 21, 2014 Share Posted November 21, 2014 Which parts of it didn't work together, or was it the long-cooked element of the broccoli not fitting with the other things? Or the stalks? It sounds like a promising experiment. The former. Link to comment Share on other sites More sharing options...
lperry Posted November 23, 2014 Share Posted November 23, 2014 Night before last, risotto with roasted Sungold tomatoes, finished with goat's cheese Roasted acorn squash (parbaked and frozen this summer) La Rioja Alta Vií±a Ardanza Rioja Reserva 2004 Last night, pan-fried risotto cakes topped with poached eggs Scarlet Nantes carrots roasted with lemon thyme The rest of the Rioja Link to comment Share on other sites More sharing options...
Pat Posted November 23, 2014 Share Posted November 23, 2014 Friday: Pork and bean burritos Cauliflower rice Saturday: Warm quinoa and gigande bean salad with bacon and roasted broccoli Swiss cheese souffle Link to comment Share on other sites More sharing options...
zoramargolis Posted November 23, 2014 Share Posted November 23, 2014 last night: rice noodles in a miso-shrimp-dashi broth with napa cabbage, baby bok choy, wild-caught shrimp, scallions, cilantro and go-ju-jang satsuma mandarins Link to comment Share on other sites More sharing options...
porcupine Posted November 24, 2014 Share Posted November 24, 2014 Last night, saag paneer (mustard greens and spinach; goat milk paneer), aloo gobhi, aged basmati rice. No idea if goat milk paneer is authentic, nor do I care: I love the taste. Tonight will be chicken salad sandwiches, in order to use Friday night's roast chicken leftovers. I love a good roast chicken but truly can't stand actually roasting one. Before it was finished there was a miasma of oil throughout the kitchen. oh, and with respect to that other thread about bottled mayonnaise: why bother? It is so easy to make and homemade tastes so much better.... Link to comment Share on other sites More sharing options...
Pat Posted November 24, 2014 Share Posted November 24, 2014 Red wine-braised lentils, kale, spinach, and shiitake mushrooms, topped with Portuguese tinned sardines in tomato sauce I'm not sure how much I liked the sardines on top of this. It wasn't bad, but it wasn't as good as I was hoping. Link to comment Share on other sites More sharing options...
lperry Posted November 24, 2014 Share Posted November 24, 2014 ...oh, and with respect to that other thread about bottled mayonnaise: why bother? It is so easy to make and homemade tastes so much better.... Two reasons. One, nostalgia tastes wonderful. Two, I can never use up homemade before half or more of it goes bad, so it feels wasteful. I'll make homemade when I am having guests or making something that will use it all in one go. Link to comment Share on other sites More sharing options...
porcupine Posted November 24, 2014 Share Posted November 24, 2014 Two reasons. One, nostalgia tastes wonderful. Two, I can never use up homemade before half or more of it goes bad, so it feels wasteful. I'll make homemade when I am having guests or making something that will use it all in one go. There's no arguing with nostalgia. I always despised mayonnaise, though, until the first time I made it myself. WRT your second point, that used to hold me back, too, until I got the hang of it and stopped following recipes. Now I make just the amount I need. Link to comment Share on other sites More sharing options...
lperry Posted November 24, 2014 Share Posted November 24, 2014 ^ Please explain. I tried it once, and it was overly sulfur-eggy (supertaster issue maybe?). Partial yolks? Link to comment Share on other sites More sharing options...
zoramargolis Posted November 24, 2014 Share Posted November 24, 2014 last night: (canned) tuna and white bean salad with butter lettuce and spinach, celery, roasted red peppers, tomatoes, olives, avocado, scallions, garlic, capers, lemon, olive oil pecan pie, made with a butter/vodka crust. the filling was a riff on John Thorne's recipe from _Outlaw Cook_: his biggest innovation is using Lyle's Golden Syrup instead of Karo; second is sucanat raw sugar instead of brown sugar. I didn't have sucanat, but I did have piloncillo, which I believe is the very same thing--unrefined, evaporated sugar cane juice. in any case, the pie turned out delicious, with crispy crust and pecans, and tender custard with great depth of flavor. We had it with whipped cream--tried the "bartender's method" of shaking cream in a cocktail shaker with the spring from a cocktail strainer. Well, it worked, but not as easily as in the video that went viral online, and it was kind of a mess getting the cream out of the spiral wire of the spring. Not sure I'll do that again. Link to comment Share on other sites More sharing options...
porcupine Posted November 25, 2014 Share Posted November 25, 2014 ^ Please explain. I tried it once, and it was overly sulfur-eggy (supertaster issue maybe?). Partial yolks? Yes, partial yolk. I would write a detailed explanation but after bragging about it yesterday the technique failed me last night, for the first time. So maybe it isn't quite as straightforward as I thought. Link to comment Share on other sites More sharing options...
lperry Posted November 25, 2014 Share Posted November 25, 2014 ^ You can always go buy a jar of emergency Blue Plate. Just in case. Spaghetti caponata. Not the best pasta choice for a chunky sauce, but after braving Pentagon CIty Costco yesterday, I couldn't bring myself to go to Trader Joe's for penne. Link to comment Share on other sites More sharing options...
Pat Posted November 25, 2014 Share Posted November 25, 2014 Pan-fried rainbow trout Leftover cauliflower rice Steamed fresh garbanzo beans Curry sauce Link to comment Share on other sites More sharing options...
zoramargolis Posted November 25, 2014 Share Posted November 25, 2014 tacos al carbon made with marinated skirt steak frijoles negros de olla (made in the pressure cooker) guacamole and chips pico de gallo roasted green chile salsa DB Vienna lager last of the pecan pie Link to comment Share on other sites More sharing options...
Pat Posted November 26, 2014 Share Posted November 26, 2014 Red chili with beans Cornbread I used Rancho Gordo Good Mother Stallard beans for the chili and sort of followed a recipe in Steve Sando's Heirloom Beans cookbook to make it. I'm crumbling excess cornbread to make some cornbread dressing muffins tomorrow. Link to comment Share on other sites More sharing options...
lperry Posted November 26, 2014 Share Posted November 26, 2014 Broccoli rabe, sun-dried tomato and feta quiche Roasted fingerling potatoes with parsley and romano I opened the freezer some time last week to find that Mr. lperry had stocked it with a few piecrusts from the Happy Tart. Less than subtle, but effective. Apple pie on the menu for tomorrow. Link to comment Share on other sites More sharing options...
porcupine Posted November 27, 2014 Share Posted November 27, 2014 linguine with homemade marinara-like sauce that I found in the freezer, with hot pepper and sweet Italian sausage and grated pecorino Toscano. Totally hit the spot. Link to comment Share on other sites More sharing options...
Pat Posted November 27, 2014 Share Posted November 27, 2014 Red butter lettuce, cucumbers, radishes, and apple cider vinaigrette Rustic bread and butter Hoppin John oyster stew with bacon, fennel, fennel fronds, and leeks for garnish The bread was (if I have my terminology correct) cut from a Poiláne miche, a whopping $7.99 at P&C Market. I usually pass those by due to the cost, but they were out of baguettes and I wanted bread to go with the stew. I don't know how many other markets in the city stock this. It is an indulgence. I followed a recipe that looked interesting for the stew, but it used wayyyyyy too much cream (yes, that's possible). I'll revert to whole milk next time. Link to comment Share on other sites More sharing options...
lperry Posted November 27, 2014 Share Posted November 27, 2014 Broccoli rabe, mushooms and onions in a red wine, balsamic reduction, served over pan-fried polenta cakes Celery root and Granny Smith apple rémoulade with chopped capers and parsley Link to comment Share on other sites More sharing options...
zoramargolis Posted November 27, 2014 Share Posted November 27, 2014 last night: roasted kabocha squash soup with lots of other veg: onion, leek, fennel, carrot, celery, quince, aromatic herbs, ginger, lemon grass, duck stock wild goose salami, homemade by Mark N. and Emily S. p'tit basque marinated roasted red peppers olives rustic bread Link to comment Share on other sites More sharing options...
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