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Salad (green leaf lettuce, Campari tomatoes, radishes, cucumbers, marcona almonds; ranch)
Air Fryer buttermilk fried chicken (leg quarters)
Za’atar roasted cauliflower
Leftover pilaf

I marinated the chicken in buttermilk for several hours/all afternoon and then drained it and rolled in seasoned bread crumbs before putting the pieces into the air fryer. Came out great.

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My husband made baguettes for the first time so that we could have banh mi and they were fantastic.  We used this recipe and it definitely was a good one: https://www.vietworldkitchen.com/blog/2007/05

Tonight was vegan night at Casa TrelayneNYC and I'm snacking on some chilled diced pineapple as I type this... The first two pictures are approx. 1 kg of wild and cultivated mushrooms.

Dinner party tonight: Hors D'oeuvre Homemade Cold-Smoked Salmon, Creme Fraiche, Home-baked Pumpernickel Julia Child's Chicken Liver Mousse [an outrageous recipe--heavy cream, a whole stick of butte

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23 hours ago, Pat said:

Air Fryer buttermilk fried chicken (leg quarters)
I marinated the chicken in buttermilk for several hours/all afternoon and then drained it and rolled in seasoned bread crumbs before putting the pieces into the air fryer. Came out great.

The whole dinner sounds good, but every time I read something like this, I wonder if we should have an air fryer.

Tonight was freezer enchiladas (Yep, still using down the freezer food). Pork, with beans, cheese, and tomatillo sauce. I need a new technique - lately the enchiladas have taken to cracking badly in the freezer.  Also, salad. And chocoflan!

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10 hours ago, saf said:

The whole dinner sounds good, but every time I read something like this, I wonder if we should have an air fryer.

It works very well for something like the chicken and for french fries. It circulates the heat really well for those types of food. The size is the real limitation. Four legs required two batches, so I had to keep the first ones warm while going through the cooking cycle (which was about 28 minutes) for the second batch. Making fries, it's perfect for one sliced medium-to-large russet. That makes enough fries for exactly two people--exactly--and leads to a disappointed husband, when he asks mid-meal if there are more, being told I can cut up another potato and make another batch. Never mind...

We had leftovers, mostly beige, last night after a long day at the Nats' doubleheader. (Yay, baseball! In person. Boo, people who refused to keep masks on and gave ushers a hard time...The games were pretty good, despite the Nats ultimately losing both.)
Sourdough bread and butter
Leftover turkey meatloaf
Leftover mashed potato casserole
Leftover za’atar cauliflower
Leftover green beans with creme friache and almonds

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4 hours ago, Pat said:

a long day at the Nats' doubleheader. (Yay, baseball! In person. Boo, people who refused to keep masks on and gave ushers a hard time...The games were pretty good, despite the Nats ultimately losing both.)

I am so jealous.

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Re: the baseball: I was in the last group that had access to get tickets and my assigned time window coincided with my second vaccine shot. That was a logistical challenge😑. It was an embarrassment of riches to be sure, but I was amazed I was able to get any tickets at all.

Tonight was also mostly leftovers but a couple new items from a Trader Joe's run today. First time I've set foot in a grocery store since my last TJ's trip in late October. Time is moving so quickly and so slowly at the same time it's dizzying.

Whole wheat pita and Cava hummus
Salad (romaine, cucumber, radishes, bacon, blue or cheddar cheese; ranch)
Leftover kielbasa
Leftover lamb sirloin
Buttered green peas with dill
Leftover mashed potato casserole with dill

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Salad (romaine, cucumber, radishes, smoked chicken breast, bacon, blue or swiss cheese; ranch)
Whole wheat pita and Cava hummus
Leftover cream of root vegetable soup
Leftover lamb
Brown rice with sautéed yellow squash, scallions, and cremini mushrooms and leftover green peas with dill

I cooked the rice in the InstantPot, toasting it on saute first, then adding chicken broth and turning on the pressure cooker. I mixed in all of the precooked vegetables after the pressure had released and let it sit on warm for a few minutes before serving.

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Nice weather, and it's Sunday. So, grill night! He started a little early today, in case of storms. But we have finished eating, and the storms are just arriving, so it wasn't as close as he was afraid of. Pork chops, rubbed with a spice mix. Ramps! Mushrooms. Brussels sprouts. (Note: DO NOT blanch these before grilling no matter what the recipe says. They were inedible.) And corn pudding (I made a MUCH smaller batch than the recipe expects.)

Later, apple pie and creme fraiche ice cream. (Bi-Rite creamery recipe.)

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Lobster ravioli with broccoli rabe, mushrooms, and tomato sauce; grated Parmesan [appetizer]
Leftover lamb sirloin, sliced
Mashed roasted sweet potatoes; butter, maple syrup, nutmeg, s+p
Roasted cremini mushrooms with Northwoods seasoning

I premade the sweet potatoes and mushrooms yesterday. They were very nice with the lamb. The pasta appetizer I made while watching the Nats lose.  The lobster ravioli (from Costco) should have had a more delicate sauce but I had stuff to use. I only used a small amount of the various components (pasta sauce was made separately). Not sure what I will do with those in the future. It matched up okay, so I might just make more of the same.

 

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I’m a little behind on reporting. Last week I brought down different kinds of sausages to grill with the neighbors and so this past week I used the leftovers. Leftover grilled bratwurst went into a pot of lentils with lots of onion, garlic, smoked paprika, thyme and Rosemary. 
 

Leftover grilled Italian sausage became a pasta sauce with the addition of leftover grilled peppers and onions. I put raw onion, garlic, and anchovy into the food processor to make a paste, and then cooked down the resulting paste a little bit before adding the leftover peppers and onions. The tomato component was plain organic marinara from Trader Joe’s, which is a very fine product without very much salt or sugar. I simmered that for a while with a bit of white wine, Italian seasoning and red pepper flakes. Then I put in the sliced sausages. I served that over ditalini (what i had!) with lots of Parmesan. 
 

Both dishes made lots of leftovers which are now packaged in the freezer. 

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On 4/12/2021 at 8:07 AM, dcandohio said:

plain organic marinara from Trader Joe’s, which is a very fine product without very much salt or sugar.

I like their marinara too. And the jar isn't really big, so I don't have to figure out what to do with the rest if I open it and am not making a huge amount of something. Both of those sausage meals sound delicious.

Last night I made a meal from The Post, meat-veg-starch, basically, so a complete meal in one tripartite recipe. It's described as "pernil-style pork tenderloin," with mojo potatoes and coconut spinach. I marinated the pork very early in the morning, so it soaked up lime and spices all day.

The recipe is supposed to serve 2 - 3, but if we hadn't had a couple of other small things with it, we would have finished it all, and we don't have the most enormous appetites these days. I'll totally make the meal again but have to remember it won't produce much in the way of leftovers. I had a 6 oz. bag of baby spinach instead of the 5 oz. called for, used all of it, and it made two very small portions.

The aforementioned other small things were a couple fried banana peppers and a carrot muffin from Souk that we split.

Tonight will be all leftovers:
Whole wheat pita bread
Leftover air fryer chicken legs
Leftover brown rice, peas, and squash
Leftover Punjabi turnips
Leftover maple sweet potatoes

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I love ramps. Tonight was Lemon Ramp Risotto. I do not make risotto. The boy does. That's one of the things he likes a lot, and really enjoys making. Also, salad. That, I made. I also made myself a new salad dressing. It's just a basic vinaigrette, but it has olive oil that my Moroccan brother in law gave me. Man, this dressing tastes like olives. Later, pie and ice cream.

I will also note, when there are ramps in the compost, the compost bin MUST stay outside.

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Garlic bread English muffins with Parmesan
Salad (chopped romaine, baby arugula, Campari tomatoes, red radishes + watermelon radish, cucumber, bacon, hard-boiled eggs, Marcona almonds, Craisins; soy - tomato vinaigrette)
Leftover ravioli + tomato sauce + roasted cremini mushrooms +  grated Parmesan
Leftover broccoli rabe

I made little round garlic - cheese breads with English muffin halves, butter, roasted garlic, Parmesan and parsley. Heated them in the oven, then toasted quickly under the broiler. I'm running kind of low on garlic. This is the second whole bulb I've committed to roasting in the past few days. Can't run out of garlic!

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4 hours ago, curls said:

Where did you find ramps?

Silver Spring farm market (Spring Valley Farm). We always have to make an expedition there when it is ramp season. They said they would have them this Saturday too, but would almost certainly be done after that.

I wish someone with ramps came to the Columbia Heights or Mt Pleasant farm markets!

18 hours ago, Pat said:

Garlic bread English muffins with Parmesan

I made little round garlic - cheese breads with English muffin halves, butter, roasted garlic, Parmesan and parsley. Heated them in the oven, then toasted quickly under the broiler. I'm running kind of low on garlic. This is the second whole bulb I've committed to roasting in the past few days. Can't run out of garlic!

Those are a few of my favorite things.... English muffins and garlic bread! I will now have to get a pack of English muffins for the freezer just for that, because I had never thought of it before.

There used to be a place, I forget its name, that had a burger on an English muffin. Was it the place in Georgetown, under the freeway, or the place in Olde Towne Alexandriae, down by the river? I forget. In any case, the food was just OK in general, but I did love that burger.

Never ever run out of garlic. How could you eat?

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Last night I made a pizza using TJ's dough. Toppings: Italian sausage, pepperoni, banana peppers, roasted mushrooms; mozzarella, Parmesan. Served with salad.

Tonight I baked some flounder fillets I found in the freezer. I soaked them in some milk that was just about to go over to the other side and then dredged them in homemade bread crumbs I also pulled out of the freezer, mixed with chopped fresh dill and garlic salt. The crumbs didn't stick too well, so I just patted them on top to cover everything. I dotted the whole pan full of fish with butter and poured some of the soaking milk around the edges of the pan. Baked at 350F for about 25 minutes, and then ran under the broiler for a few more.

This was served with more of the neverending leftover rice and peas, the last of the mashed sweet potatoes, and more Punjabi turnips.

We had two breads: a toasted poppy bagel that we split, along with jalapeno cheddar cream cheese (both from Call Your Mother) and slices of a savory quick bread from David Lebovitz, with Comte cheese, bacon, basil, and sun-dried tomatoes. I could swear I've made this or a similar recipe from him before but I can't find my record of it. It's a French type of snack to go with cocktails. We had it along with our fish dinner.

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Thursday was another night of Italian Wedding soup from the freezer, along with rosemary bread from the freezer. Salad, not from the freezer. And Italian cookies, that had been stashed in the freezer. Freezer becoming roomier!

Friday was carryout, Purple Patch and Mount Desert Ice Cream.  Zoom dinner.

And last night, yay last night! We are now both fully vaccinated, as are 2 of our regular dinner companions. So we had dinner and game night! First time in over a year. We have had fire pit nights with them, but now that we can safely be together inside... We played 2 new games.

Cheese plate appetizer! Roast chicken, all covered in olive oil and Penzey's Northwoods seasoning. Asparagus! There was asparagus at the farm market! Oven roasted with olive oil, salt, and pepper. Carrots - Dorie Greenspan's recipe for spice rubbed roasted carrots with yogurt sauce.  Salad. Ramp biscuits.  (Bittman's buttermilk/yogurt biscuits with chopped ramps stirred in.) And lemon tart. Assorted seltzer, beer and a bottle of Ravines Dry Riesling. (2017) So tasty. Then, lemon tart with whipped cream on the side.  Also so tasty. Oh, it was so much fun to cook for more than just us. And to have dinner, in person, with our friends!

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