Anna Blume Posted March 6, 2007 Share Posted March 6, 2007 Two recipes I tried over the weekend in hopes of adding them to this Saturday's dinner party menu:"Bombay sliders" with garlic-curry sauce French lentil soup Both turned out great. Love the garlic-curry sauce on the turkey burger. I may add bacon to the soup as well. Because one of the dinner guests doesn't eat meat, I will likely be making the lentil soup with vegetarian stock requiring lemongrass that should be "stemmed and pounded" -- what does that mean? Never cooked with this ingredient before. I'm always impressed when someone actually tries the recipes beforehand! Lemongrass can be found at WFM in Glover Park/Gtown as well as Asian stores. You need to peel away the outer layer(s) of stalk to get to the tender part just on the lowest part of the stem. Often recipes require you to slice this into very thin rounds to release the flavors and that would work. Pounding requires the use of a mortar and pestle--or mallet and heavy-duty wax paper. BUT, I wouldn't use lemongrass for a French lental soup. You don't really need it especially when you have the acidic element of the tomatoes. You can make a perfectly good lentil soup without stock at all, just be sure to make the soup at least a day ahead for the flavors to mellow and merge. I'd use lots and lots of garlic and dump a cheese rind from Parmesan in the pot when it's cooking if you've got one, but water is fine as is a little soaking liquid from dried porcini. A combination of Le Puy lentils, little black Belugas and the cheap, ordinary ones is nice, too. The latter are good because they dissolve and get mushy while the others soften but stay intact, so you get different textures and it's pretty. Drizzle with olive oil and float croutons (fry slices of country bread in olive oil, rub cut cloves of garlic on them & break them into rough pieces or cut them up) in it. Lemongrass is a wonderful, fragrant ingredient you might enjoy trying for something else--it doesn't have to be Asian necessarily--and I've had a good vegetarian lentil soup that has tomato, lemon, greens and cayenne, so it's not that the soup wouldn't be any good with a lemony flavor, but. Link to comment Share on other sites More sharing options...
hillvalley Posted March 6, 2007 Share Posted March 6, 2007 The vegetable stand next to the bakery at Eastern Market also sells lemongrass. The stalks are much longer and cheaper than at WF. You can also buy it jarrred at some Asian groceries. Link to comment Share on other sites More sharing options...
Heather Posted March 6, 2007 Share Posted March 6, 2007 Because one of the dinner guests doesn't eat meat, I will likely be making the lentil soup with vegetarian stock requiring lemongrass that should be "stemmed and pounded" -- what does that mean? Never cooked with this ingredient before.Cut off the woody tops, and pound the tender part with a mortar and pestle.AB, the lemongrass is for the stock, not the soup. I think it sounds good. Link to comment Share on other sites More sharing options...
plunk Posted March 6, 2007 Share Posted March 6, 2007 Roasted deviled chicken thighsPan-fried Polenta cake Vegetable melange (brocolli, corn, red peppers) w/ mustard-parmesan butter Sounds great. How do you prepare these? I've got some thighs at home and I have not decided how I am going to cook them, yet. Link to comment Share on other sites More sharing options...
lackadaisi Posted March 6, 2007 Share Posted March 6, 2007 the lemongrass is for the stock, not the soupIsn't the stock going in the soup? Link to comment Share on other sites More sharing options...
legant Posted March 7, 2007 Share Posted March 7, 2007 The chicken? Really easy. Mix equal parts mustard, oil and brown sugar; add hot sauce to taste. Coat thighs with this mixture, dredge in bread crumbs, place on rack and bake till done. Sounds great. How do you prepare these? I've got some thighs at home and I have not decided how I am going to cook them, yet. Link to comment Share on other sites More sharing options...
Heather Posted March 7, 2007 Share Posted March 7, 2007 Isn't the stock going in the soup?Yes, but the lemongrass will have a lower profile as a stock ingredient. The finished soup won't have chunks of lemongrass floating around in it, unless it doesn't get strained, an outcome I refuse to even consider. Link to comment Share on other sites More sharing options...
Pat Posted March 8, 2007 Share Posted March 8, 2007 Tonight was quesadillas filled with refried black beans, smoked salmon, pickled jalapeno slices and jack cheese, topped with chopped tomatoes, cilantro, and sour cream. Very satisfying. Link to comment Share on other sites More sharing options...
Pat Posted March 9, 2007 Share Posted March 9, 2007 creamy seafood fettucine with bacon bits, peas, toasted almond slices, and Parmesan. Link to comment Share on other sites More sharing options...
rkduggins Posted March 9, 2007 Share Posted March 9, 2007 Pizza with marinated mixed mushrooms, roasted red and yellow peppers, sun dried tomatoes and four cheese blend. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 9, 2007 Share Posted March 9, 2007 Charcoal roasted herb-brined chicken (from Sunnyside Organics) Cheese grits Grilled asparagus Sauteed maitake mushrooms (Hen-of-the-Woods)* 2002 DuBouef Fleurie Cuvee Prestige Blackberry panna cotta *these are typically $19.99 a pound at WF and Balducci. I found them at Trader Joe's (in good shape, too) for $2.99 for a sizable mushroom. Each one (I bought two) weighed at least 1/3 of a pound. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 9, 2007 Share Posted March 9, 2007 Sauteed maitake mushrooms (Hen-of-the-Woods)**these are typically $19.99 a pound at WF and Balducci. I found them at Trader Joe's (in good shape, too) for $2.99 for a sizable mushroom. Each one (I bought two) weighed at least 1/3 of a pound. I noticed them, too. What are they like? Truly distinctive? They look as if they'd be rather mild in flavor. I'm waiting for the store to carry chanterelles... Link to comment Share on other sites More sharing options...
zoramargolis Posted March 9, 2007 Share Posted March 9, 2007 I noticed them, too. What are they like? Truly distinctive? They look as if they'd be rather mild in flavor.I'm waiting for the store to carry chanterelles... Maitake is a delicious, delicate textured mushroom. More intense 'shroomy flavor than oyster mushrooms have. Not as perfumey as a chanterelle (my favorite) or as meaty as a morel. And nothing like a bolete/porcini. But definitely worth it at $2.99. Link to comment Share on other sites More sharing options...
Heather Posted March 9, 2007 Share Posted March 9, 2007 Brined (not by me!), panko crusted pork chops basmati rice asparagus mango chutney and mixed veg pickle vanilla ice cream, with salted caramel sauce Link to comment Share on other sites More sharing options...
legant Posted March 10, 2007 Share Posted March 10, 2007 In my first post-cassoulet meal (I’ve been eating cassoulet leftovers since Wednesday’s blowout): Broccoli, corn, and cashew stir-fry Panko-crusted swordfish with a herbed (dill, basil, tarragon) cream sauce Link to comment Share on other sites More sharing options...
Heather Posted March 11, 2007 Share Posted March 11, 2007 Scott left this morning on another 5-day business trip, and I didn't feel like getting creative. We had the last of the homemade refried beans (they had been in the freezer) with tortillas, sour cream, cilantro, shredded lettuce, tomatillo salsa, and a nice sharp cheddar. Vanilla ice cream with raspberries for dessert. And a half a bottle of Coted du Rhone for me after successfully getting the kids to bed. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 12, 2007 Share Posted March 12, 2007 Corned beef brisket shepherd's pie (shredded and chopped braised brisket, roux-thickened braising liquid gravy, sauteed portobello mushrooms, frozen green peas and leftover mashed potatoes) Vegetarian shepherd's pie (sauteed portobello mushrooms and French lentils, roasted red pepper gravy, frozen green peas and leftover cheese grits) 2005 Molly Dooker Two Left Feet Link to comment Share on other sites More sharing options...
Anna Blume Posted March 12, 2007 Share Posted March 12, 2007 Zora: Thanks for responding to question about mushrooms. Ever tried the vegetarian shepherd's pie in Moosewood's international cookbook of oh, a decade or so ago? It's time-consuming since you have to freeze, thaw, then squeeze and crumble tofu before mixing it with ground toasted walnuts, sauteed onions, soy sauce, lemon juice, thyme... Sounds repulsive, huh? Damned good, especially with mushroom gravy beneath layer of corn (family thing) and mashed potatoes. Lighter. I'll make it instead of the carnivore's ground beef version that Brits do, though not instead of leftover roasted lamb, brisket... Oh, here's the recipe: at the restaurant's site. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 12, 2007 Share Posted March 12, 2007 And a half a bottle of Coted du Rhone for me after successfully getting the kids to bed. Coted in Panko? Brined? Link to comment Share on other sites More sharing options...
Heather Posted March 12, 2007 Share Posted March 12, 2007 Coted in Panko? Brined?Too tired to care about typos. Link to comment Share on other sites More sharing options...
brr Posted March 12, 2007 Share Posted March 12, 2007 Made this beef stew yesterday. Humdinger of a recipe! Tasted great, sopped up the extra sauce with a little bread. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 13, 2007 Share Posted March 13, 2007 Zora: Thanks for responding to question about mushrooms.Ever tried the vegetarian shepherd's pie in Moosewood's international cookbook of oh, a decade or so ago? It's time-consuming since you have to freeze, thaw, then squeeze and crumble tofu before mixing it with ground toasted walnuts, sauteed onions, soy sauce, lemon juice, thyme... Sounds repulsive, huh? Damned good, especially with mushroom gravy beneath layer of corn (family thing) and mashed potatoes. Lighter. I'll make it instead of the carnivore's ground beef version that Brits do, though not instead of leftover roasted lamb, brisket... Oh, here's the recipe: at the restaurant's site. I have avoided the Moosewood empire, and own no specifically vegetarian cookbooks, in hopes, I suppose, that my daughter's vegetarian period would be brief. I wasn't even sure that she would be home for dinner last night. Our shepherd's pie was already in the oven when she appeared, and I just improvised with what I had at hand. I chopped up a portobello and sauteed it with shallot in a mix of butter and EVO, and stirred in some cooked French lentils that were in the fridge. I made some "gravy" in the blender with roasted red peppers from a jar, some orange and lemon juice, shallot and roasted garlic, and a squeeze from each of two tomato paste and harissa tubes. This was mixed with the mushroom-lentil mix and it was spooned into a small casserole dish. Green peas were sprinkled on top and since I had used all of the mashed potatoes on our dish, I spread leftover cheese grits over the peas and dotted the top with some butter and put it in the oven. It baked for about a half hour. Our shepherd's pie was really delicious. Hers was very good--the lentil-mushroom mixture worked as an ersatz fleisch, and the roasted pepper coulis turned quite tasty after baking with the veggies. It would have been completely different, if I hadn't had these particular ingredients on hand. Tonight we had a composed salad of roasted asparagus, cauliflower and beets, olives, tomato, cukes and olive oil-packed tuna on a bed of mixed greens (frisee, mache, spinach and butter lettuce) dressed with a Meyer lemon-mustard vinaigrette. 2005 Huber Gruner Veltliner Link to comment Share on other sites More sharing options...
brr Posted March 14, 2007 Share Posted March 14, 2007 yesterday: green chicken curry w/ okra, eggplant, peas and peppers today: pork and chicken adobo both were delicious Link to comment Share on other sites More sharing options...
zoramargolis Posted March 15, 2007 Share Posted March 15, 2007 Last night: Burgers on the grill Haricots verts vinaigrette Tonight: App for a starving teen who couldn't wait for dinner to be ready--bruschetta on ciabatta with red pepper coulis, mozzarella di bufala, olives and oven-dried tomato Eco-friendly boneless pork loin chops, pan reduction sauce with dijon mustard, capers and cornichons Braised swiss chard Pan-roasted cippolini onions New potatoes 2005 Castle Rock Pinot Noir, Willamette Valley Pear almond crisp with vanilla ice cream Link to comment Share on other sites More sharing options...
cjsadler Posted March 16, 2007 Share Posted March 16, 2007 Part of a meal last night was a salad served with a great super-quick appetizer that Jacques Pepin has in the new Food and Wine: Fromage Fort. Take 1/2 pound of assorted cheeses (I happened to have some blue, fontina and goat that needed using up) and put in a food processor with 1/4 cup white wine and 1 clove garlic. Spread on toasted baguette slices (he says to broil the cheese, but mine was a bit too soft for this). Delicious. Link to comment Share on other sites More sharing options...
mdt Posted March 19, 2007 Share Posted March 19, 2007 Had some friends over for dinner on Saturday night and I wanted to make lamb. Finally took a trip to the Lebanese butcher in Falls Church and was wondering why it has taken me so long to get there. I was going to go to Halalco but it was closed. Bought a shoulder and had it cut into very thick slices. Pot of mussels to start and served with the Muscadet from the tasting thread and a loaf of crusty homemade bread. Lamb shoulder braised in vinegar with sides of rapini and wheat berries with mushrooms and dried cranberries. Served this with 2003 Jacques Puffeney Pinot Noir Arbois. Dessert was johnnycake cobbler with blueberries. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 22, 2007 Share Posted March 22, 2007 Oven-braised brisket (whole brisket found at Magruder's Vienna store for $1.69 a pound on Tuesday) Squash kibbe with spiced feta and brown butter Braised kale 2002 The Shadow Forgot to mention that lunch yesterday was shad roe with Niman Ranch Bacon. Shad roe of good quality was found at Magruder's for $6.99 a set. that's the cheapest I've seen it around here in years. Link to comment Share on other sites More sharing options...
mdt Posted March 22, 2007 Share Posted March 22, 2007 Oven-braised brisket (whole brisket found at Magruder's Vienna store for $1.69 a pound on Tuesday)Squash kibbe with spiced feta and brown butter Braised kale 2002 The Shadow Forgot to mention that lunch yesterday was shad roe with Niman Ranch Bacon. Shad roe of good quality was found at Magruder's for $6.99 a set. that's the cheapest I've seen it around here in years. Did the brisket have the full fat cap on it? Link to comment Share on other sites More sharing options...
zoramargolis Posted March 23, 2007 Share Posted March 23, 2007 Did the brisket have the full fat cap on it? No, much of the fat was trimmed off. I had to do very little trimming. Jonathan had a hot, open-faced brisket sandwich on pumpernickel toast for lunch today. It was even tastier today than last night--not surprising, since I'd included a cupful of homemade marinara sauce in the braising liquid, which made a nice, rich dark brown sauce after it was reduced. Tonight: Charcoal-grilled, lavender-brined chicken Grilled portobello stuffed with marinated sun-dried tomatoes, olives, spice blend and P'tit Basque cheese for vegi-teen Grilled asparagus Oven-roasted fennel and fig slaw with lemon and honey Israeli cous-cous pilaf Marinated green olives 2005 La Pepiere Muscadet Link to comment Share on other sites More sharing options...
JLK Posted March 24, 2007 Share Posted March 24, 2007 Zora, can you tell us more about the squash kibbe? That sounds both interesting and delicious. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 25, 2007 Share Posted March 25, 2007 Zora, can you tell us more about the squash kibbe? That sounds both interesting and delicious. It's a recipe from Anna Sortun's book, _Spice, Flavors of the Eastern Mediterranean_. Since the recipe is copyrighted, I won't provide it word for word. If it is available at the library or on Amazon, the recipe is on p. 106 and 107. It's a bit complicated, with several steps, but essentially it takes pureed roasted winter squash, like kabocha, butternut or buttercup– mixes in sauteed onion, pepper, paprika, Mediterranean 5-spice, brown butter and bulghur wheat. You spoon the mixture into a small baking ramekin and then bury a walnut-sized ball of feta that has been mixed with 5-spice, sumac, Aleppo pepper and parsley in each ramekin, covering it over with squash mix. Then you bake it. To make the brown butter, you very slowly melt a stick of butter in a heavy-bottomed pan until it clarifies and turns pale brown. Then you strain it. All of the recipes I've seen for brown butter describe the aroma as "like roasted hazelnuts" but to me it is butterscotch. Essentially, what happens is that you are caramelizing the milk sugar. But it is heavenly, and mixed with the natural sweetness of the squash, it makes the kibbe really rich and delicious. Link to comment Share on other sites More sharing options...
JLK Posted March 26, 2007 Share Posted March 26, 2007 Tonight I made "Warm French Lentil Salad with Smoked Sausage" which appeared on the back cover of the March 2007 issue of Fine Cooking. It was...OK. <shrugs> Certainly inoffensive, but I expected the vinaigrette to pack more of a punch. Instead it was bland. Bummer. Link to comment Share on other sites More sharing options...
Pat Posted March 26, 2007 Share Posted March 26, 2007 green salad leftover pot roast braised greens (escarole and chard) with hot pepper flakes Link to comment Share on other sites More sharing options...
mktye Posted March 26, 2007 Share Posted March 26, 2007 Pizza an Unequal 5-Ways: Large section -- sausage & bacon w/cheese (for the big boys) Small section -- bacon & pineapple w/o cheese (for non-dairy boy) Small section -- bacon & pineapple & sausage & roasted cauliflower w/o cheese (for non-dairy mom) Small section -- roasted cauliflower & pineapple w/cheese (for me, a combo not to be repeated!) Small section -- sausage & bacon w/o cheese (as a back-up for non-dairy boy, but eaten by big dairy boy who eats everything in sight) Dessert: Nocciola (hazelnut) frozen-custard from the Dairy Godmother (Highly recommended -- my new favorite flavor!) Link to comment Share on other sites More sharing options...
Al Dente Posted March 26, 2007 Share Posted March 26, 2007 Pizza an Unequal 5-Ways:Large section -- sausage & bacon w/cheese (for the big boys) Small section -- bacon & pineapple w/o cheese (for non-dairy boy) Small section -- bacon & pineapple & sausage & roasted cauliflower w/o cheese (for non-dairy mom) Small section -- roasted cauliflower & pineapple w/cheese (for me, a combo not to be repeated!) Small section -- sausage & bacon w/o cheese (as a back-up for non-dairy boy, but eaten by big dairy boy who eats everything in sight) Dessert: Nocciola (hazelnut) frozen-custard from the Dairy Godmother (Highly recommended -- my new favorite flavor!) Jeebus. How big was that pie and what sort of barrier did you use to separate all the sections? Did you build some sort of fence to keep the cheese from contaminating other parts? Stoner moment from back in the college dorm days-- "Hello, Domino's? I'd like a large pizza, 1/2 pepperoni, 1/2 sausage, and 1/2 extra cheese..." Link to comment Share on other sites More sharing options...
rkduggins Posted March 26, 2007 Share Posted March 26, 2007 Last night: Chicken with lemon, sage and pancetta sauce Broccoli rabe with garlic and red pepper Orzo pasta with butter and grated parmesan Link to comment Share on other sites More sharing options...
mktye Posted March 26, 2007 Share Posted March 26, 2007 Jeebus. How big was that pie and what sort of barrier did you use to separate all the sections? Did you build some sort of fence to keep the cheese from contaminating other parts?Half-sheet pan-sized (which would not have been a sufficient quantity on its own, hence the apres-dinner foray to the DG). Cheese-containment was obtained through a combination of precision ingredient placement and expert divvying of final product. Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 26, 2007 Share Posted March 26, 2007 The first in this week's series of meals planned for comfort food reasons from "Nigella Bites," Chicken with Chorizo and Cannellini Beans. I think I'm in love, although I am giving a big thumbs-down to the (mushy!) Bush's beans. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 26, 2007 Share Posted March 26, 2007 Marinated French lentil salad with roasted red peppers, roasted beets, homemade chevre on a bed of frisee with lemon vinaigrette, Charcoal grilled, spice rubbed Eco-Friendly lamb leg chops Basmati rice Braised kale 2005 Henry's Drive Pillar Box Red Link to comment Share on other sites More sharing options...
Rick Azzarano Posted March 27, 2007 Share Posted March 27, 2007 Grilled Cornish hens marinated in olive oil and rosemary Risotto with brocoli rabe 2004 Chateau de Chasseloir Muscadet Sevre et Maine (awesome, just awesome) Link to comment Share on other sites More sharing options...
Pat Posted March 27, 2007 Share Posted March 27, 2007 Baguette and butter Asparagus Alla Milanese Braised Veal Chops with Parsley Dressing I love making this asparagus recipe when asparagus is in season. It's really satisfying. It would also be great for brunch. I hadn't tried this veal recipe before and proceeded somewhat differently than the recipe indicated, as some of the steps seemed wasteful/redundant. I scaled it back to make only 3 veal chops and used butter instead of margarine (definitely not kosher). It was good but not spectacular. It made a nice complement to the asparagus, though. Link to comment Share on other sites More sharing options...
txaggie Posted March 27, 2007 Share Posted March 27, 2007 Dinner on Sunday was spaghetti and meatballs and roasted broccoli. It's not the most appealing picture, but the meatballs sure were tasty. The recipe is from Cook's Country. Link to comment Share on other sites More sharing options...
plunk Posted March 27, 2007 Share Posted March 27, 2007 Marinated French lentil salad with roasted red peppers, roasted beets, homemade chevre on a bed of frisee with lemon vinaigrette,Charcoal grilled, spice rubbed Eco-Friendly lamb leg chops Basmati rice Braised kale 2005 Henry's Drive Pillar Box Red What do you mean by "eco-friendly"? Is that just the brand name? Link to comment Share on other sites More sharing options...
zoramargolis Posted March 27, 2007 Share Posted March 27, 2007 What do you mean by "eco-friendly"? Is that just the brand name? Eco-Friendly is Bev Eggleston's outfit--local, grass-fed, humanely raised meat, which is sold at the Dupont Circle farmer's market. As many restaurant menus do, I sometimes name the source of an ingredient I use, if it is special and significant to the outcome of the dish. In this case, the lamb was fresh, not frozen, and not shipped halfway around the world from Australia or New Zealand, as is much of the lamb that is available around here. Link to comment Share on other sites More sharing options...
plunk Posted March 27, 2007 Share Posted March 27, 2007 Eco-Friendly is Bev Eggleston's outfit--local, grass-fed, humanely raised meat, which is sold at the Dupont Circle farmer's market. As many restaurant menus do, I sometimes name the source of an ingredient I use, if it is special and significant to the outcome of the dish. In this case, the lamb was fresh, not frozen, and not shipped halfway around the world from Australia or New Zealand, as is much of the lamb that is available around here. Thanks for the clarification. Link to comment Share on other sites More sharing options...
Pat Posted March 28, 2007 Share Posted March 28, 2007 Dinner on Sunday was spaghetti and meatballs and roasted broccoli. It's not the most appealing picture, but the meatballs sure were tasty. The recipe is from Cook's Country.Thanks for the idea! This sounded so good that I made it tonight. Excellent stuff. Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 28, 2007 Share Posted March 28, 2007 Jasmine: Hendricks gin, lemon juice, Cointreau, Campari. Recipe #2 from "Nigella Bites": salmon cakes served with ketchup and green peas. Fine, and easy enough to cook straight from the freezer during the Idol, but not nearly as good as the chicken, chorizo, and cannellini beans. Ben & Jerry's Mint Chocolate Cookie ice cream. Link to comment Share on other sites More sharing options...
laniloa Posted March 28, 2007 Share Posted March 28, 2007 It is strawberry season here in Florida with Plant City berries everywhere. While the ones you see in the stores are ok, the ones you see being sold off of trucks on the side of the road are killer. I picked up a flat for $6 on my way back from Panama City today even though that is completely opposite direction from Plant City from me. Berries and yogurt for dinner tonight. I'm thinking of taking a field trip to Plant City this weekend just to check it out. Link to comment Share on other sites More sharing options...
rkduggins Posted March 28, 2007 Share Posted March 28, 2007 Gimlet: Hendricks gin and fresh lime juice Pan fried loin pork chops Braised rainbow chard with red wine vinegar stuffing with sage Julie's organic mandarin orange sorbet bar Link to comment Share on other sites More sharing options...
zoramargolis Posted March 29, 2007 Share Posted March 29, 2007 Frisee and butter lettuce salad with Bosc pear, toasted pine nuts and P'tit Basque cheese, sherry vinaigrette Flounder en papillote with herb butter, Meyer lemon zest and white wine Oven roasted asparagus Basmati rice 2005 Gobelsburger Gruner Veltliner Blackberry-pear cobbler with vanilla ice cream Link to comment Share on other sites More sharing options...
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