Erin11 Posted November 12, 2007 Share Posted November 12, 2007 Cider-braised pork shanks (my attempt to recreate a pork osso bucco w/ cider glaze I recently had at a restaurant in Galena, IL) Roasted butternut squash Spaetzle (purchased pre-made at the meat market) Apple crisp with vanilla ice cream Link to comment Share on other sites More sharing options...
squidsdc Posted November 12, 2007 Share Posted November 12, 2007 Yesterday was homemade chicken soup. Bought two small chickens, onions, carrots and celery to practice our newly acquired Knife skills. (we needed to reinforce what we learned!) Accompanied by leftover bread from a family meal at Moby Dick on Saturday. Also sauteed the chicken livers for an appetizer, and cooked up some mushrooms that were on their last legs in the fridge with a little butter, s&p and fresh thyme. Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 13, 2007 Share Posted November 13, 2007 Kabocha soup and toasted cheese sandwiches Link to comment Share on other sites More sharing options...
Pat Posted November 13, 2007 Share Posted November 13, 2007 salad of baby arugula and pea greens, tuna, tangerine sections, tomatoes, olives, and toasted almonds; vinaigrette zucchini-cheese casserole This was another "clean out the refrigerator" meal. The casserole was the remaining uncooked mixture from the zucchini balls I made a few days ago, topped with bread crumbs and parmesan and baked for an hour. It was okay but needed something else. The salad was pretty good. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 13, 2007 Share Posted November 13, 2007 Oven braised brisket Crispy polenta cakes Fricassee of chanterelles and fava beans Braised kale with fig balsamic Pear crisp with vanilla ice cream 2004 Edmunds St. John Rocks and Gravel Link to comment Share on other sites More sharing options...
rkduggins Posted November 13, 2007 Share Posted November 13, 2007 Double post madness! Sunday: cider brined grilled center cut pork loin chops sauteed brandied apples oven roasted butternut squash and garlic scented with bay and thyme 2004 Whoop Whoop Shiraz Monday: Spicy soba noodles with shitake mushrooms and napa cabbage Link to comment Share on other sites More sharing options...
monavano Posted November 13, 2007 Share Posted November 13, 2007 Homemade brown* chicken soup with what I call "Italian Spaetzle" which is farina, parmesan and egg run through a ricer into the hot soup. Atwater sourdough bread slathered with butter. * The soup gets the same color as a brown stock but without roasting the bones. I add tomato paste to the stock while cooking and then allow the soup to gel together overnight. The next day I skim the fat, warm it up a bit and remove the inner basket with all the wings, necks and vegetables. Strain it through cheesecloth and add the "dumplings". Link to comment Share on other sites More sharing options...
Pat Posted November 14, 2007 Share Posted November 14, 2007 leftover arugula, etc. salad baked spinach-cheese stuffed shells Link to comment Share on other sites More sharing options...
DanCole42 Posted November 14, 2007 Share Posted November 14, 2007 Hamburgers! YAY! Sliced tomato, red onion, parmesan "shavings,"* balsamic-beef-soy sauce-red wine reduction (SO GOOD!!!) Russet potatoes crisped up in garlic butter Lemon-garlic-dill mayo dip for the potatoes Wegman's spring mix salad w/ herbs *Can they really be considered "shavings" when I slice them a quarter inch thick??? Sorry for the quality. My Canon's batteries were dead, so I took this with my cellphone and did my best to enhance it in Photoshop. Link to comment Share on other sites More sharing options...
Heather Posted November 14, 2007 Share Posted November 14, 2007 Cibola farms pork shoulder roast, braised with leeks, onions, calvados, Toigo apple cider, and a bouquet garni of thyme, parsley, peppercorns, & garlic cloves. mashed sweet potatoes green salad vanilla ice cream with crushed See's Toffee-ettes Link to comment Share on other sites More sharing options...
Pat Posted November 15, 2007 Share Posted November 15, 2007 green salad chicken and mushroom puff pastry pie The puff pastry pie was really good. I couldn't figure out if the chicken was supposed to be kept whole or not, so I chopped it into about 1" squares. I haven't been to the UK in a really long time and translated the twice the thickness of a pound coin measure in the recipe to be about 1/4 inch. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 15, 2007 Share Posted November 15, 2007 Mediterranean seafood stew, with monkfish, scallops, mussels and clams, fingerling potatoes, leeks and fresh basil Marvelous Market Striata Leftover pear-persimmon crisp 2006 Dom. de la Quilla Muscadet Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 16, 2007 Share Posted November 16, 2007 Gyu-don: thinly sliced onions and beef simmered in dashi, soy sauce, mirin, and sake, served over rice and topped with a little pickled ginger Clear soup with wakame and the last of the kabocha Link to comment Share on other sites More sharing options...
rkduggins Posted November 16, 2007 Share Posted November 16, 2007 Crispy pan fried veal herb salad lightly dressed with olive oil and red wine vinegar smashed rutabaga Link to comment Share on other sites More sharing options...
Pat Posted November 16, 2007 Share Posted November 16, 2007 Cold salad plate: Jumbo pasta shells stuffed with curried chicken salad; garnished with small tomato halves. I usually don't use too many fresh tomatoes in the winter because they're not very good and/or are very expensive. I respect seasonality, but sometimes I want a tomato in the winter . My fallback used to be buying plum tomatoes, which tend to be far better off-season than beefsteak tomatoes. For some time now, though, I've been buying the Campari tomatoes at Costco. The quality is quite good. They're advertised as greenhouse grown, vine-ripened, and herbicide-free. I'm not quite sure what the trick is to these dream tomatoes, and I don't think I want to know, because I want to keep buying them Link to comment Share on other sites More sharing options...
zoramargolis Posted November 16, 2007 Share Posted November 16, 2007 For some time now, though, I've been buying the Campari tomatoes at Costco. The quality is quite good. They're advertised as greenhouse grown, vine-ripened, and herbicide-free. I'm not quite sure what the trick is to these dream tomatoes, and I don't think I want to know, because I want to keep buying them No trick. They just have a fairly large carbon footprint, as do most Costco produce items, whch are shipped long distances. But hey, nobody's perfect. You do as much as you can, in terms of being a locavore. In the winter, a smaller percentage of your purchases are going to be local. Last night: Herb-brined Eco-Friendly pork rib chops with Marsala pan reduction sauce Polenta cakes Green beans with garlic, red pepper and tomato (the beans were on sale at WF Tenley for 99 cents a pound yesterday) 2005 Castel Del Monte Rosso Link to comment Share on other sites More sharing options...
monavano Posted November 16, 2007 Share Posted November 16, 2007 Pat, I buy the campari tomatoes in the winter too. They taste quite good and are really a bargain at Costco. Campari tomatoes are at my local Safeway for 3x the price of Costco. Last night was a retro casserol of chicken tetrazzini and tossed salad-no tomatoes Link to comment Share on other sites More sharing options...
Anna Blume Posted November 16, 2007 Share Posted November 16, 2007 Green beans with garlic, red pepper and tomato (the beans were on sale at WF Tenley for 99 cents a pound yesterday)No doubt to encourage shoppers to buy fresh green beans for their Thanksgiving casserole.* * * Stuffed eggplant w lots of toasted pine nuts, baked in a tomatoey-onion sauce w Syrian spice mixture, pomegranate molasses and fresh pomegranate juice. An additional sauce of garlicky-tahini laced yogurt (delicious & quick) drizzled on top w parsley, spices & pomegranate seeds. Basmati rice. It's nice to see more variety in the kinds of fresh fruit associated with this time of year. It's not just apples, oranges, bananas, pears with an occasional pineapple thrown in. Quince. Pomegranates. Persimmons. Link to comment Share on other sites More sharing options...
plunk Posted November 16, 2007 Share Posted November 16, 2007 No trick. They just have a fairly large carbon footprint, as do most Costco produce items, whch are shipped long distances. But hey, nobody's perfect. You do as much as you can, in terms of being a locavore. In the winter, a smaller percentage of your purchases are going to be local. Local food can sometimes consume more energy, especially when it is shipped -- even short distances -- by truck. Link to comment Share on other sites More sharing options...
The Hersch Posted November 16, 2007 Share Posted November 16, 2007 Quince.Speaking of which, has anyone seen quinces recently in local markets? I'm looking for one. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 17, 2007 Share Posted November 17, 2007 Speaking of which, has anyone seen quinces recently in local markets? I'm looking for one. They can often be found at Balducci. I got some at the Dupont farmers' market, and also got a few at Halalco in Falls Church. The Asian markets often have them. Which reminds me--I forgot to mention the condimento I made to go with my pork chops last night--quince mostarda. Tonight: Lasagna Bolognese with homemade ricotta and fresh mozzarella from Vace Salad with avocado oil-lemon vinaigrette Trader Joe's chocolate chip ice cream sandwich 2004 La Colombaia Valpolicella Ripasso Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 17, 2007 Share Posted November 17, 2007 I made takikomi gohan for dinner tonight. Takikomi gohan is rice boiled with seasoned liquid and whatever ingredients you want to put in it. I used julienned carrot, slice shiitake, shaved burdock root, chicken thigh, and aburaage (deep-fried tofu skin). Rice, then water and seasonings, then the rest of the ingredients went into the rice cooker, which has a takikomi gohan function. One hour later, we had this: Holy crap, was it good. Link to comment Share on other sites More sharing options...
Anna Blume Posted November 17, 2007 Share Posted November 17, 2007 X: That is the first sound argument for a rice cooker that I've read! Link to comment Share on other sites More sharing options...
Pat Posted November 17, 2007 Share Posted November 17, 2007 Turkey chili with Rio Zape heirloom beans served over fresh bucatini from Eastern Market; topped with scallions and grated Cabot sharp cheddar Marvelous Market striata with kalamata olive oil and rosemary for dipping Link to comment Share on other sites More sharing options...
The Hersch Posted November 17, 2007 Share Posted November 17, 2007 They can often be found at Balducci. I got some at the Dupont farmers' market, and also got a few at Halalco in Falls Church. The Asian markets often have them.Thanks! I struck out at Balducci today, but I'll try the Dupont market tomorrow, and if I strike out there, I guess I'll head for Falls Church. Link to comment Share on other sites More sharing options...
legant Posted November 18, 2007 Share Posted November 18, 2007 Would you/could you do this without a rice cooker? What was the seasoned liquid? I made takikomi gohan for dinner tonight. Takikomi gohan is rice boiled with seasoned liquid and whatever ingredients you want to put in it. I used julienned carrot, slice shiitake, shaved burdock root, chicken thigh, and aburaage (deep-fried tofu skin). Link to comment Share on other sites More sharing options...
legant Posted November 18, 2007 Share Posted November 18, 2007 Orange baked pork chop Basmati rice Edamame Maker's Mark Manhattan Link to comment Share on other sites More sharing options...
zoramargolis Posted November 18, 2007 Share Posted November 18, 2007 Cream of sugar snap pea, leek and comice pear soup with fresh mint garnish (an improvisation that really worked!) Charcoal grilled Eco-Friendly aged beef rib steak Marinated brown lentils Baked potato Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 18, 2007 Share Posted November 18, 2007 Would you/could you do this without a rice cooker? What was the seasoned liquid?You can make it without a rice cooker. People use either clay pots (donabe) or stainless/aluminum pans. I understand from looking at some other recipes that how you heat your cooking vessel depends on which you're using (i.e., high heat first for a donabe, low for metal pans). The liquid was the water in which the rice soaked while I prepped the rest of the ingredients, plus sake, sugar, mirin, soy sauce, and a splash of dashi. Link to comment Share on other sites More sharing options...
The Hersch Posted November 18, 2007 Share Posted November 18, 2007 Thanks! I struck out at Balducci today, but I'll try the Dupont market tomorrow, and if I strike out there, I guess I'll head for Falls Church.Toigo came through! Link to comment Share on other sites More sharing options...
laniloa Posted November 18, 2007 Share Posted November 18, 2007 Fresh batch of beef stock meant a dinner with onion soup. Used smoked mozzarella on top as I had some in the house. Was a nice complement. Leftover shrimp boil for the main. Man, does the corn improve with age. Link to comment Share on other sites More sharing options...
bettyjoan Posted November 19, 2007 Share Posted November 19, 2007 So glad to be back in the kitchen after a week in Vegas! Last night was slow-cooked pork in the form of Asian wraps (served in flour tortillas, since I didn't have lettuce on hand) with sliced cucumbers. Tonight was rosemary- and mustard-seasoned steaks (broiled, since I have no grill) with cooked carrots and roasted potatoes (which were a mix of yukon gold and sweet). Feels good to get some nutrition... Link to comment Share on other sites More sharing options...
bioesq Posted November 19, 2007 Share Posted November 19, 2007 Wood-grilled garlic and red wine-marinated flank steak Asparagus Roasted Yukon Gold potatoes 2001 Barolo Classico Riserva Link to comment Share on other sites More sharing options...
captcourt Posted November 19, 2007 Share Posted November 19, 2007 Marinated brown lentils What did you marinate them in? To contribute to this thread, I made the posole recipe out of the Dean & Deluca cookbook, which I've made before but with cubanelles. This time, I used poblanos instead, and it was the best batch we've had - much better depth. With a good toss of cilantro and lime, it was incredible. Link to comment Share on other sites More sharing options...
monavano Posted November 19, 2007 Share Posted November 19, 2007 A Dupont Market dinner tonight- marinated and pan seared lamb rib chop, broccoli rabe blanched then sauted with currents, and sweet potato with butter and apple cider. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 19, 2007 Share Posted November 19, 2007 What did you marinate them in?To contribute to this thread, I made the posole recipe out of the Dean & Deluca cookbook, which I've made before but with cubanelles. This time, I used poblanos instead, and it was the best batch we've had - much better depth. With a good toss of cilantro and lime, it was incredible. The brown lentils were marinated with olive oil, red wine vinegar, roasted garlic, chopped fresh basil, grated carrot and some diced red poblano for a bit of heat. And sea salt and fresh ground black pepper, of course. Was your posole red or green? What manner of pork? Link to comment Share on other sites More sharing options...
Gubeen Posted November 20, 2007 Share Posted November 20, 2007 Tonight after quite a hiatus, I cooked. I made a cream of mushroom soup using a mixture of dried mushrooms and fresh button mushrooms. I reviewed recipes from Epicurious, Anthony Bourdain, Mark Bittman, recipe source and the back of the dried mushroom container. (Believe it or not, the back of the mushroom container came closest to what I finally made.) The soup was really good even Ol_Ironstomach said it was very good. I drank a trimback pinot gris that we found in NJ on our last pilgrimage to NYC. Now I am sleepy Link to comment Share on other sites More sharing options...
monavano Posted November 20, 2007 Share Posted November 20, 2007 Pork chops with a plum berry glaze, turnip and potato gratin, braised turnip greens, peas. Haagen Daz for dessert- white chocolate raspberry truffle Link to comment Share on other sites More sharing options...
scottmcl Posted November 20, 2007 Share Posted November 20, 2007 Brined chicken breasts with shallots, rosemary and goat cheese (sauteed and stuffed under the skin) Cauliflower au gratin made with herbed milk (thyme, onion, cloves), aged gruyere and parmesan. Crusty bread. Link to comment Share on other sites More sharing options...
Xochitl10 Posted November 20, 2007 Share Posted November 20, 2007 Tonkatsu (fried, breaded pork cutlet) Rice mixed with sake, sesame oil, and spinach First (edible) batch of rice bran pickles Link to comment Share on other sites More sharing options...
Pat Posted November 21, 2007 Share Posted November 21, 2007 Chocolate black bean tostadas from Heidi Swanson's Super Natural Cooking. I liked her 101 Cookbooks blog when she had it up, and I decided to try this cookbook. I'm not sure I want to acquire or make all of the ingredients she calls for, but it's a beautiful and interesting book. The tostadas were good. The beans didn't require as much chocolate as the recipe called for, IMO. It called for 2 (4 oz.) chocolate bars, and I used 2 (Lindt 70% Cocoa Intense Dark) that were 3.5 oz. each. It was too much. I'm not a huge chocolate fan. It's okay, but I don't go nuts for it. To me, the amount of chocolate I used overwhelmed the taste of the spices in the beans. To someone else, it might be different. I'll use just 1 chocolate bar next time, but I'll definitely make this again. Link to comment Share on other sites More sharing options...
scottmcl Posted November 22, 2007 Share Posted November 22, 2007 Hanger steak with a lovely mustard/vinegar/tomato paste marinade/sauce Steamed asparagus Bread Link to comment Share on other sites More sharing options...
scottmcl Posted November 24, 2007 Share Posted November 24, 2007 I had turkey leftovers for lunch, which threw me into a 4 hour nap :-) So my late night dinner tonight was baguette rounds, egg salad with sour cream, mayo and fresh chives and caviar on top. Salty, yummy and just what the doc ordered (NOT!). Scott Link to comment Share on other sites More sharing options...
legant Posted November 25, 2007 Share Posted November 25, 2007 Dah-um! This picture is worth more than 1000 words! Asparagus risotto with shrimp and drizzled brown butter. Link to comment Share on other sites More sharing options...
legant Posted November 25, 2007 Share Posted November 25, 2007 Edamame Linguine with braised leeks, oven-roasted cherry tomatoes and toasted walnuts Woodridge Pinot Grigio, 2006 Fuji apple (Thanksgiving penance) Music to cook by: WPFW's Andrea Bray -- old school rhythm & blues Link to comment Share on other sites More sharing options...
Pat Posted November 25, 2007 Share Posted November 25, 2007 Green Salad Cream of Mushroom Soup (cremini and dried shiitake; leeks; shallots; garlic) Marvelous Market Jewish Rye with butter and ham Link to comment Share on other sites More sharing options...
Heather Posted November 26, 2007 Share Posted November 26, 2007 I just got a big box of Rancho Gordo beans. Tonight's dinner: Soup made with RG cellini runner beans, lacinato kale, homemade chicken stock, smoked paprika, and chorizo Bonaparte baguette a bottle of "The Shadow" Homemade butterscotch ice cream or Dolcezza bosc pear & bourbon sorbet Link to comment Share on other sites More sharing options...
Pat Posted November 26, 2007 Share Posted November 26, 2007 Last night: green salad with vinaigrette baked chicken breasts rice pilaf steamed broccoli with sesame hot pepper oil This was the first Thanksgiving in the many years I've been going to my husband's family Thanksgivings that there was no rice pilaf, so I made some last night to go with our chicken. Maybe I'll volunteer to make it next year to ensure there is some. (When we got back home and I commented to my husband that I noticed one traditional food was not present at the meal--a rather large spread--he knew immediately which dish I was referring to. There's always pilaf at Thanksgiving.) Link to comment Share on other sites More sharing options...
zoramargolis Posted November 26, 2007 Share Posted November 26, 2007 Last night: Cream of crimini mushroom and roasted chestnut soup with leeks, great northern beans and Russian kale* Atwater Bakery Struan bread Rustic apple tart and gingered quince tart 2005 Pascal Jolivet Pouilly Fumé *The base of this soup was the rest of the brown turkey stock that I didn't use for the T-day dressing and gravy. I had a lot of chestnuts that didn't go into the dressing, and they were roasted over a fire on Saturday. I peeled and ground them into a fine meal, and they basically thickened the soup. I also added some leftover creamed onions, porcini powder and bits of turkey meat, and the last of the Lewes Dairy heavy cream. Wicked good winter soup. Link to comment Share on other sites More sharing options...
cjsadler Posted November 26, 2007 Share Posted November 26, 2007 Curry-roasted butternut squash and chickpeas Quick, easy, healthy, delicious. Recommended. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now