cjsadler Posted July 18, 2007 Share Posted July 18, 2007 Stopped in at the new Lotte in Germantown (they had live geoducks!) and picked up some ingredients for an Asian meal. Edamame ravioli (won ton wrappers) with soy butter Salmon with black rice cake and passion fruit sauce (those Goya bags of fruit puree are a recent 'discovery' of mine. $2 for 2 cups of fruit puree. Great for desserts). Key lime souffle cakes Link to comment Share on other sites More sharing options...
legant Posted July 18, 2007 Share Posted July 18, 2007 No fair! Y'all can't post about dinner and not provide more information! Details folks! Details! Edamame ravioli (won ton wrappers) with soy butter What did you use to mix/bind the edamame? I'm guessing it was a puree of sorts. Then last night we had:chicken breasts with fennel and lavender salt polenta cream sauce with garlic scapes, edamame, green peas, and mint How did you prepare the polenta? Was it moist or dry (e.g., fried or baked)? Was the cream sauce for the chicken or polenta? Link to comment Share on other sites More sharing options...
cjsadler Posted July 18, 2007 Share Posted July 18, 2007 No fair! Y'all can't post about dinner and not provide more information! Details folks! Details!What did you use to mix/bind the edamame? I'm guessing it was a puree of sorts. The edamame filling was just pureed cooked edamame (1/2 pound) with about 1/4 pound of ricotta. Add s+p, soy, rice wine vinegar and some chili sauce (or whatever else you want). The soy-butter sauce is a Mark Bittman thing. He pronounces this a 'transcendent' (or something) fusion of East and West that he got from Jean-George Vonderichten. I think it's just ok, though. It's definitely a quick sauce. Use equal parts soy and butter... simmer the soy with a bit of grated ginger (or not) and then whisk in the butter on low heat (sorta like a soy buerre blanc). Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 19, 2007 Share Posted July 19, 2007 Fairly simple, rather traditional Japanese dinner: Salt grilled ayu (sweetfish; it's a local river fish) Steamed white rice Miso soup with wakame (seaweed) and tofu Cucumber pickles from the next door neighbor The last of the giant bottle of Akita sake (finally!) Link to comment Share on other sites More sharing options...
zoramargolis Posted July 19, 2007 Share Posted July 19, 2007 Last night. More of a Fall than a summer meal, but that's what the ingredients I had seemed to be calling for. Pan-seared Eco-Friendly pork loin chops with Marsala pan reduction sauce Sautee'd chanterelle and maitake mushrooms Smashed new potatoes Red cabbage braised with red wine, honey and caraway seed Oven roasted white onions with thyme 2002 Vinum Cabernet Franc Leftover black raspberry-apricot tart Link to comment Share on other sites More sharing options...
jm chen Posted July 20, 2007 Share Posted July 20, 2007 How did you prepare the polenta? Was it moist or dry (e.g., fried or baked)? Was the cream sauce for the chicken or polenta? The polenta was firm. I had sliced individual servings, separated them with waxed paper, and popped them into the freezer a couple months ago to make prep easy. Thawed a half-hour or so, laid them on a sheet pan under the broiler, drizzled with olive oil. They got some of that tasty brown crispiness on the outside without the massive oil-spitting problem I've had while trying to fry the stuff. I plated the cream sauce between the chicken and polenta, but it was for both. I have this great new cookbook called The Improvisational Cook and the author is really big on two things: the what if, and finding the right flavor combinations. The "what if" here was -- what if I take a creamy pasta sauce and put it on polenta instead of pasta; and I had lavender salt... lavender makes me think of fennel, so I'll crush it with some fennel seed and rub that into the chicken... need a sauce... I have peas and bacon, which makes me think carbonara, so a cream sauce... peas also go well with mint and I have some fresh mint... so you just sort of build a recipe from things that have an affinity for each other. A smashing success so far. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 20, 2007 Share Posted July 20, 2007 Prosciutto di San Daniele and Galia melon Egg-roll wrapper ravioli filled with homemade ricotta Veal meatballs Sautee'd crimini mushrooms Pesto cream sauce 2006 Markowitsch Rosé (Austria) Edy's Sugar-free Fruit Popsicles Link to comment Share on other sites More sharing options...
legant Posted July 21, 2007 Share Posted July 21, 2007 all'Amatriciana strata* Creamy polenta Toll House cookies Belmondo Pinot Grigio, 2006 (*CSA eggplant, garlic and oregano) Link to comment Share on other sites More sharing options...
Heather Posted July 21, 2007 Share Posted July 21, 2007 Homemade pizza with sauteed red and yellow peppers, goat cheese, fresh thyme and BACON. Green salad. Citadelle and tonic for me, milk for the kiddos. Link to comment Share on other sites More sharing options...
monavano Posted July 21, 2007 Share Posted July 21, 2007 Cheddar Corn Chowder Sliced flank steak with feta, greens, tomatoes and an olive and red vinegar dressing, on crusty bread Vermicelli pasta salad with zested lemon and juice, fresh basil, evoo, heirloom tomatoes and kosher salt White peaches with Blue Ridge Dairy yogurt and local honey Adding to the chorus: I summer. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 22, 2007 Share Posted July 22, 2007 Crab cakes Remoulade with homemade mayo Arugula salad Creamed fresh corn 2005 Pazo de Señorans Albariño Apricot almond tart Link to comment Share on other sites More sharing options...
legant Posted July 23, 2007 Share Posted July 23, 2007 Summer Finger Food: Baked squash blossoms, stuffed with home-made Boursin* Edamame Cherries Belmondo Pinot Grigio, 2006 Toll House cookies (*CSA basil, parsley, garlic) Link to comment Share on other sites More sharing options...
zoramargolis Posted July 24, 2007 Share Posted July 24, 2007 Charcoal grilled beef burgers on brioche buns Cherokee purple tomato slices Grilled sweet onion Grilled corn off the cob with fresh lime vinaigrette and cilantro Crispy pan-fried spiced new potato halves Magic Hat Fat Angel Link to comment Share on other sites More sharing options...
monavano Posted July 25, 2007 Share Posted July 25, 2007 Pan seared talapia with peach chutney, oven roasted cauliflower, cheddar corn chowder and herb salad. Link to comment Share on other sites More sharing options...
legant Posted July 25, 2007 Share Posted July 25, 2007 Magic Hat Fat Angel Why do I think half the time you're make this stuff up? [Maybe because I still enjoy Fig Newtons and PopTarts and Grape Kool-Aid?] Link to comment Share on other sites More sharing options...
txaggie Posted July 25, 2007 Share Posted July 25, 2007 Dinner on Friday night was fajitas with peppers and onions and an avocado-tomatillo sauce (the recipe is from the September 2007 issue of Saveur). Margaritas to drink. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 25, 2007 Share Posted July 25, 2007 Magic Hat Fat Angel Why do I think half the time you're make this stuff up? [Maybe because I still enjoy Fig Newtons and PopTarts and Grape Kool-Aid?] No flim-flam or flummery happening here, my dear. Trader Joe's Foggy Bottom store sells MHFA for a very good price. Neither one of us much likes super hoppy, bitter beer. MHFA is just the sort of malty, caramel tinged beer that Jonathan prefers. Last night: Charcoal-grilled swordfish Butter lettuce and mache salad with green goddess dressing Cherokee purple tomato Green beans vinaigrette Marinated favas Cold corn kernels with lime vinaigrette and cilantro (leftovers that had been served warm the other night) Roasted red beets 2005 Oxford Landing Viognier Sliced peaches with vanilla ice cream The swordfish, purchased yesterday at BlackSalt, was super-fresh. I managed to cook it so that it was just a point, perfectly tender and juicy. This was the best piece of fish that's passed my lips this year. All-in-all, a delectable summer meal. Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 26, 2007 Share Posted July 26, 2007 A rather fusion-y dinner: Negronis Udon soup with cabbage, bean sprouts, and pan-seared pork bits, broth enriched with the sake-deglazed fond from the pork-searing pan Today's farm-picked blueberries over Cointreau whipped cream -- heaven! Link to comment Share on other sites More sharing options...
zoramargolis Posted July 26, 2007 Share Posted July 26, 2007 First Fried squash blossoms stuffed with homemade ricotta and reggiano Creamy marinara* Main Charcoal roasted, herb-brined Eco-Friendly chicken Marinated roasted red peppers Green beans Roasted cippolini onions marinated in EVO and balsamic vinegar 2006 Turkey Flat Rosé *A basic marinara was pureed and mixed with some bechamel made with the whey from the ricotta-making. I've often felt that straight tomato sauces served with fried squash blossoms were too rustic and assertive for their delicate flavor. This sauce worked really well, savory enough to provide a flavor boost to the milky, crunchy blossoms and simultaneously creamy so that it didn't overwhelm. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 28, 2007 Share Posted July 28, 2007 Last night: Red beans and rice (the beans were cooked with bone-in smoked pork that I bought at Dupont market from Eco-Friendly) Collard greens with more smoked pork Skillet corn bread NV Dover Canyon Renegade Red Blueberry-wild blackberry* crisp with vanilla ice cream *I had about 1/2 cup of wild blackberries that I foraged in Battery Kemble. Not enough to do anything with by themselves, but they gave the blueberries an extra dimension of flavor. And a bunch more seeds. Link to comment Share on other sites More sharing options...
monavano Posted July 28, 2007 Share Posted July 28, 2007 Had onions and red/green peppers on hand so I made some chicken cacciatore which allowed me to use part of a big batch of basil marinara I made yesterday. After the peppers stop repeating on me, we'll pick a pup to come along with us into Old Town A. for a walk and some ice cream. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 28, 2007 Share Posted July 28, 2007 Had onions and red/green peppers on hand so I made some chicken cacciatore which allowed me to use part of a big batch of basil marinara I made yesterday. After the peppers stop repeating on me, we'll pick a pup to come along with us into Old Town A. for a walk and some ice cream. Why wait? Have the ice creamery mix some Pepcid into your scoop. Link to comment Share on other sites More sharing options...
monavano Posted July 29, 2007 Share Posted July 29, 2007 Why wait? Have the ice creamery mix some Pepcid into your scoop. Check. Berry Tums followed by berry berry extraordinary sherbert from Ben and Jerry's. Link to comment Share on other sites More sharing options...
Heather Posted July 29, 2007 Share Posted July 29, 2007 whole sea bass roasted with ginger, scallions, and soy steamed rice with sesame oil and nori furikake sungold tomatoes, orange pepper slices, broccoli plums for dessert Link to comment Share on other sites More sharing options...
monavano Posted July 30, 2007 Share Posted July 30, 2007 Grilled flank steak with rosemary garlic fingerling potatoes and succotash. Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 1, 2007 Share Posted August 1, 2007 Last night: Broiled salmon Boozy Japanese Potatoes (potatoes cooked with sake and soy sauce) from Eric Gower's "The Breakaway Japanese Kitchen" Salad of bean sprouts, cucumber, wakame, green onion, and sanbai-zu (dashi, soy sauce, sugar, and rice vinegar) Tonight: Kirin Ichiban beer Pork burgers with Hokkaido cheese (which has the taste and texture of Velveeta, much to my chagrin) Broiler fries with Old Bay Cucumber and tomato salad All produce courtesy of friends and neighbors with gardens. I love Japan. Link to comment Share on other sites More sharing options...
porcupine Posted August 1, 2007 Share Posted August 1, 2007 Penne with tomatoes, zucchini, basil (all homegrown), ricotta (homemade), and Sorrento lemon olive oil. Blueberry (homegrown), peach, and plum crisp with Ceylon cinnamon-maple ice cream (homemade). Link to comment Share on other sites More sharing options...
tripewriter Posted August 1, 2007 Share Posted August 1, 2007 Earlier this week: Duck sausage (thanks Dan!) on lentils and oven-roasted sweet potatoes Rocket sauteed with currants, toasted pine nuts and garlic Store-bought bread and butter Sliced nectarines with whipped cream Since then: leftover lentils with whatever (leftover tandoori chicken, brocolli, etc.) If you have not tasted lentils cooked with duck fat you ought to look for an opportunity, and soon! Link to comment Share on other sites More sharing options...
zoramargolis Posted August 1, 2007 Share Posted August 1, 2007 Penne with tomatoes, zucchini, basil (all homegrown), ricotta (homemade), and Sorrento lemon olive oil.Blueberry (homegrown), peach, and plum crisp with Ceylon cinnamon-maple ice cream (homemade). You GO, girl! Last night: Power failure at dinner time, so we ended up taking the food to a friend's house to share, and eat in comfort. Vegetarian enchiladas filled with sweet corn, summer squash, mild chile, onion and queso fresco Roasted tomatillo salsa Frijoles refritos Magic Hat Fat Angel Dessert--Sliced peaches and Pio Nono con Manjar Blanco (a roulade cake made partly with coconut flour, filled with a rich dulce de leche that Veggie-teen brought home from Ecuador--this was modified from a Milliken and Feniger recipe) Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 2, 2007 Share Posted August 2, 2007 Pegu: gin, Cointreau, lime juice, and bitters Shrimp spring rolls with soy/ginger/vinegar/sugar dipping sauce Steamed brown rice "Spicy" pickles from the neighbor Link to comment Share on other sites More sharing options...
zoramargolis Posted August 3, 2007 Share Posted August 3, 2007 Roasted eggplant gazpacho with brunoise of cucumber and corn Eco-Friendly pork chops with pan reduction sauce Tomato-mushroom risotto 2002 Edmunds St. John The Shadow Syrah Broiled blueberries with vanilla ice cream Link to comment Share on other sites More sharing options...
cjsadler Posted August 3, 2007 Share Posted August 3, 2007 Savory pistachio-crusted goat cheese cake with fig-balsamic sauce (idea stolen from Mandoline in Philly) Chicken piccata with spaghetti w/parmesian 2006 A Mano Fiano-Greco Link to comment Share on other sites More sharing options...
Heather Posted August 3, 2007 Share Posted August 3, 2007 This & that: pork larb (pork from Cibola) squash blossoms stuffed with ricotta and parm, basil, fresh tomato sauce mini heirloom tomato salad sauteed mixed mushrooms with fresh thyme and a smear of goat cheese on grilled bread some rose or another ice cream cones for dessert Link to comment Share on other sites More sharing options...
bioesq Posted August 4, 2007 Share Posted August 4, 2007 Lou Malnati's deep dish pepperoni pizza (care package from younger son). Salad of shaved fennel, oranges and greens Il Poggio 1999 Chianti Classico Riserva Lemon sorbet Link to comment Share on other sites More sharing options...
Barbara Posted August 4, 2007 Share Posted August 4, 2007 Tomato and Peach Gazpacho. A recipe from Epicurious I saved from last year and just got around to making. I think it's too sweet, since I used a white peach, but the tarragon made a really interesting back note to this. I'm going to remember that, because I grow my own tarragon. Crab cakes. I buy the ones at the Penn Quarter farmers' market. Yes, they are expensive; but, they seem to have better and fresher crab meat than I can buy AND I don't have to go through and pick the damn meat. I used the sauce from America's Test Kitchen, using chipotle peppers and cilantro. Eh. This is just WRONG. On that note, I saw something at WF the other day that bills itself as "Better Than Tartar Sauce." Does anybody have any experience with this stuff? Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 4, 2007 Share Posted August 4, 2007 Hiyayakko (chilled) tofu. There are apparently many ways to fix it up, but ours was topped with minced ginger, green onion, and dried bonito flakes and served in a shallow dish with soy sauce. Zaru soba: chilled soba noodles served with tsuyu (a sort of soup base) for dipping. Wasabi, minced green onion, and ginger are also put out for flavoring your tsuyu. Link to comment Share on other sites More sharing options...
Scott Johnston Posted August 6, 2007 Share Posted August 6, 2007 The simple pleasures of making BLTs with produce from your garden. Whole wheat bread (toasted), little mayo, fresh cracked black pepper, salt, crisp lettuce, 3 pieces of bacon (Kirkland/ Costco brand) and several thick juicy slices of beefsteak tomato, picked minutes before. Three of us (inculding my 7 year old daughter) were very content! Link to comment Share on other sites More sharing options...
jm chen Posted August 6, 2007 Share Posted August 6, 2007 Cooked for four last night, tried out a bunch of new stuff. Most of the meal was only decent: salad w/cherry tomatoes, red carrots, and goat cheese, followed by roast chicken (Bouchon recipe) with corn and spinach alongside. But dessert, ah, dessert. Homemade roasted banana ice cream in homemade crepes, drizzled with Sanders bittersweet fudge and Luxardo cherries. That's the stuff. Thanks to The Perfect Scoop, my first-ever attempt at both ice cream and crepe-making was an absolute success. Link to comment Share on other sites More sharing options...
porcupine Posted August 6, 2007 Share Posted August 6, 2007 2 lbs, 4 1/2 oz. [the one in front] Link to comment Share on other sites More sharing options...
turbogrrl Posted August 6, 2007 Share Posted August 6, 2007 porcupine... I've never said this to anyone before. I've never *felt* like this before. You give the Best Tomato Ever. I'll be in my bunk. _k Link to comment Share on other sites More sharing options...
Heather Posted August 7, 2007 Share Posted August 7, 2007 Tomato sandwiches: rosemary rolls from Atwater, beautiful green zebra tomatoes, fleur de sel, pepper, basil leaves, fresh mozzarella, arugula dressed with olive oil and lemon. Citadelle gin & tonic. Tomorrow: gazpacho, roast chicken with tarragon, and homemade blueberry ice cream. mmmmmm Link to comment Share on other sites More sharing options...
Pat Posted August 7, 2007 Share Posted August 7, 2007 Egg salad sandwiches (with cucumber, tomato, romaine) on a Parisienne baguette from Marvelous Market. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 7, 2007 Share Posted August 7, 2007 last night: Fried squash blossoms stuffed with homemade ricotta, buffalo mozz, Reggiano and basil. Served with a creamy tomato and mushroom sauce. Gratin of chard and mushrooms 2006 Domaine Sorin Rosé Popsicles I had a huge package of cremini mushrooms that I had gotten at Costco, and I needed to do something with them before they went bad. The ones that were still closed up nice and tight were sliced and sauteed with shallot. The ones that were a little more "gone by" and opened up were used to make mushroom jus--by Michel Richard's method, described in _Happy in the Kitchen_. I've done this a couple of times now, and the jus is a fabulous addition to pan reduction sauces in weather when it is too hot to make chicken or veal stock. And so simple. Once you are done squeezing all of the water out of the pureed, cooked 'shrooms, you are left with a block of dry, crumbly mushroom grounds. Last time, I couldn't imagine what to use them for and just threw them away. This time, I added them to a marinara sauce that I was making, which I blended together in the Vitamix with some heavy cream, and then cooked on very low heat for a while. The sauce was completely smooth--the mushroom tailings added a lot of flavor and functioned sort of as a thickening agent. The sauce was more of a brick color, with the brown mushroom puree in it, rather than the more coral orange of tomato sauce with cream. But it was delicious. I also tried Michel Richard's microwave bechamel method, using the whey left over from the ricotta-making. So I had all this bechamel, and some chard in my fridge that had been there for over a week. And I lightly cooked the chard with some onion, and took half the sauteed mushrooms and some of the bechamel and topped it with grated Comté that I've had hanging around for a long time. My original plan was to have the squash blossoms as a first course, and grilled steak ( salmon for Veggie-teen and her friend) and the gratin as a main, but the grill was vetoed. With a baguette, everyone was satisfied. Link to comment Share on other sites More sharing options...
monavano Posted August 7, 2007 Share Posted August 7, 2007 Recent dinner: Linguini with peas, bacon and porcini mushrooms. Topped with a generous portion of freshly grated Pecorino Romano cheese. Link to comment Share on other sites More sharing options...
Pat Posted August 8, 2007 Share Posted August 8, 2007 Caprese salad Tortellini pasta salad with toasted pine nuts, olives, basil, and shredded romano, dressed with buttermilk ranch Sesame chicken stir-fry with peppers, onions, snow peas, and carrots, over rice Link to comment Share on other sites More sharing options...
zoramargolis Posted August 8, 2007 Share Posted August 8, 2007 Tonight: Charcoal grilled hanger steak and Atlantic salmon filet Green beans with roasted red pepper and garlic Polenta with fresh corn 2005 McManis California cabernet Grilled pineapple with warm butterscotch-rum sauce Link to comment Share on other sites More sharing options...
Anna Blume Posted August 8, 2007 Share Posted August 8, 2007 I had a huge package of cremini mushrooms that I had gotten at Costco, and I needed to do something with them before they went bad. The ones that were still closed up nice and tight were sliced and sauteed with shallot. The ones that were a little more "gone by" and opened up were used to make mushroom jus...Once you are done squeezing all of the water out of the pureed, cooked 'shrooms, you are left with a block of dry, crumbly mushroom grounds...I added them to a marinara sauce that I was making, which I blended together in the Vitamix with some heavy cream, and then cooked on very low heat for a while. The sauce was completely smooth--the mushroom tailings added a lot of flavor and functioned sort of as a thickening agent...delicious.I am tempted to set up a household altar in your honor. You are ingenious when it comes to resourcefulness and bringing out every bit of flavor in what you cook. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 8, 2007 Share Posted August 8, 2007 I am tempted to set up a household altar in your honor. You are ingenious when it comes to avoiding waste! As long as you set up the altar at your place, I'm fine with it. I don't have room in my house. It looks like it could double as an armoire in which to set your television, or more aptly, the microwave. =;-D) Link to comment Share on other sites More sharing options...
monavano Posted August 8, 2007 Share Posted August 8, 2007 Last night was beer braised kielbasa, sauerkraut with barley and caraway seeds, and marbled rye bread. http://forums.egullet.org/uploads/11866001..._1826_12221.jpg Link to comment Share on other sites More sharing options...
giant shrimp Posted August 9, 2007 Share Posted August 9, 2007 stewed tomatoes with sauteed bluefish (wonder where i got that idea from) sauteed yellow squash with spring onions (deborah madison) 2002 domaine des baumard savenniers (where muscadet meets true chablis, $20 and the best white wine i've found on a supermarket shelf in a good long while) Link to comment Share on other sites More sharing options...
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