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Cornbread and butter

Roasted cod and lima beans

Spicy mac and cheese
Sliced roasted beets
 
The cod and limas is a simple Giada de Laurentiis recipe that calls for making foil packets with limas on the bottom, some parsley,  and a 6 oz. portion of cod on the top, with some white wine poured over.  I got distracted and left this in a little too long and the cod overcooked a bit :angry: .  
 
I hadn't made that recipe in a while, but I did remember that it makes for a pretty monochromatic plate, so I made sure to include other colors in the meal. The mac and cheese used Ye Olde Dragon's Breath cheese that I bought last week at Cheesetique.  It's a raw milk cheese studded with habaneros.  It made for a scorching hot pasta dish, but it was a nice change from the way I usually make macaroni and cheese. (I used ziti rigate for the pasta.)

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carrot salad sandwiches

tiny radishes with butter

The carrot salad sandwich recipe came from the Gourmet Cookbook (2004).  One piece of pumpernickel bread is spread with goat cheese, the other is spread with a green olive and caper tapenade, and in between go thinly sliced carrots that have been blanched, then marinated in lemon, olive oil, and spices.  This was surprisingly tasty and I'm glad to have enough left over for lunch.

Tomorrow night I get to cook for a club meeting; most of the guests are decidedly non-foodie types, but one requested chicken gumbo, so that's what I'm making, with rice and cornbread and a cherry pie for dessert (using the last of the tart cherries I pitted and froze last summer).

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Baby arugula, pea shoots, broccoli, carrots, celery, bacon, Emmental cheese, and red bell pepper; champagne-caper vinaigrette

Brown rice spaghetti with tomato - basil meat sauce (beef and pork); shredded Parmesan

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Chinese chicken salad (traditional style by request, including canned mandarin oranges and packaged crispy noodles)

a 2011 Muscadet from the back of the wine closet that was still very good

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Shakshuka (added red bell pepper and mushrooms)

Roasted potatoes with Zaatar

Various salad greens with radishes and avocado

Tagine Bread (Paula Wolfert, The Food of Morocco)

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Several constraints contributed to tonight's excellent dinner:

Therefore...

  • So instead of Bearnaise I blended the vinaigrette with some soy lecithin, loaded it into my whipping siphon, and made some Asian foam.
  • I seared the still frozen steak, then chopped it up into tiny strips.
  • Microwave-steamed some garlic.
  • Cooked some frozen Painted Pony green beans from last year's garden that were in the freezer.
  • Clove, coriander, red pepper flakes.

The end result:

Stir Fry

Painted Pony beans / dry-aged strip / Sweet & Spicy Asian foam

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Mushroom ravioli (Vace), pesto made from garlic tops* and basil from the sad basil plant in my kitchen, topped with sauted radish greens*, toasted almond slivers, pecorino, toasted bread crumbs*.

Market salad greens*, radish*, cucumber*.

Roasted asparagus (Yes Gourmet had some nice fat stalks).

* Yay first farmers market meal of the year that didn't predominately feature stored root vegetables!

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Cornbread and butter

Pan-seared pork loin chops finished in the oven; capers; garlic
Wilted arugula with garlic and red hot pepper flakes
Leftover spicy mac and cheese

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Tonight was pork and beef meatballs over rice with broccoli, onion and green pepper sauteed in a lemon, white wine, butter sauce.  A little bit more of some homemade german chocolate cake for dessert.  Some Croatian wine.

Last night was NY Strip Steak and greek salad.

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Baked chicken breasts a la Mom

Brown rice, red quinoa, and freekeh mix with carrots

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I just noticed this mini-milestone, and figured it was worth capturing the moment in time:

post-2-0-14793600-1428289873_thumb.png

---

 
ETA: Never mind, I could have sworn it said 50,000 - I swear sometimes I think I'm getting old.

post-2-0-11739900-1428290083_thumb.png

Edited by DonRocks

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salad of spring lettuces, frisee, mache with agrodolce red wine vinegar dressing and sunny-side-up duck egg

Keswick creamery herb-coated soft cow/goat cheese

French breakfast radishes

Easter bread (kind of like challah)

enjoyed on the porch on this wonderful warm day; I feel alive again

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Ricotta gnocchi tossed with browned butter, served atop barely-cooked spinach with slivers of tasso ham.  I would have added pine nuts but was out.

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Multigrain bread and butter

Leftover deviled eggs on lettuces

Leftover lamb and mint chutney

Leftover rice pilaf

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I've been doing a lot with leftovers the past few days.

Last night's dinner used up the rest of a poached chicken and some already breaded and fried asparagus in the form of a chicken noodle casserole.  I made it the way I make a tuna noodle casserole (with mushrooms, hard-boiled eggs, and white sauce) and laid the asparagus on the top, dotted it with additional butter and heated it all through.

Thursday's dinner was more for my husband than me, since I'd eaten plenty at the ballpark that afternoon. He got chicken soup (white meat chicken and leftover rice pilaf with noodles in homemade broth, plus onions, celery, carrot) and a lamb sandwich on multigrain bread with lettuce and yogurt mint sauce (leftover spicy mint chutney mixed with yogurt).

Wednesday's meal featured the last couple cups of spaghetti sauce turned into chili.  (It worked!)  I added some chopped jalapeí±o and serrano pepper, canned mild green chilies, cumin, hot smoked paprika, and homemade chicken broth, along with a drained can of red kidney beans.  The sauce already had beef and pork in it.  I let this heat on low in the crockpot for a couple of hours until everything came together.  I was skeptical of changing the flavor profile from Italian to Mexican without disaster, but it turned out perfectly edible.  It's good to have that trick up my sleeve.

The chili was accompanied by chicken nachos (white meat, jalapeí±o rings, more of the canned chilies, cheeses, tomato salsa).  I had some tortilla chips that were getting stale and this revived them and rounded out the meal.

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Grilled, porcini powder crusted veal rib chops, dressed with 25 year old (-ish) balsamico, 'smashed' potatoes and grilled asparagus. Served with a 2004 Match Vineyards Butterdragon cabernet.

It was a pretty darn good meal.

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Deviled eggs with a bit of chipotle hummus mixed in with the yolks, mayo and seasonings

Baby back ribs brined in apple cider (from freezer) and beef stock, started in a slow oven and finished on the grill with a grocery store sauce that I doctored with beer, mustard, smoked paprika, siracha...

Roasted green beans with pecans

Salad of shaved root vegetables and greens with avocado

Jalapeno cornbread

The neighbors and I worked together to enjoy the first grilling night of the season. We dranks lots of wine and sang old songs around the fire pit.

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To christen our new grill (for those interested, we opted for the Weber E-210 propane grill - it is small, but it packs a pretty good punch and has a cool setup where you can remove the center grate plate and put down a griddle, pizza stone, etc.), tonight we did steak sandwiches with NY strip, sauteed peppers and onions, and provolone cheese.  Yum.

Such a perfect day for being outside!

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BLT crostini

Chicken thighs with mustard

Mashed potatoes

Steamed broccoli

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Porcini powder is what's served on the donuts at Rich Table - is this a "thing" now?

I'm not 100% sure I'm remembering correctly but think Zora turned us (or, at least, me) onto this in a post on some thread some time ago?

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For quite a few years, porcini powder has been one of my favorite non-secret "secret ingredients" for adding umami and depth of flavor to soups, braises, and tomato sauces. It's cheaper and easier to use than dried porcinis--no soaking or chopping needed.

Don't know if I have ever seen it locally--it'd be at Balducci or Dean and DeLuca if it's available around here.

I get it at Kalustyan's in NYC and at Surfas in Culver City (West Los Angeles). Both places sell online.

And darkstar965 is correct. I have talked about it here.

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Last night:

Roasted pork tenderloin with adobo rub

Roasted cauliflower 
Brown rice, red quinoa, and freekeh mix cooked in homemade chicken broth

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For quite a few years, porcini powder has been one of my favorite non-secret "secret ingredients" for adding umami and depth of flavor to soups, braises, and tomato sauces. It's cheaper and easier to use than dried porcinis--no soaking or chopping needed.

Don't know if I have ever seen it locally--it'd be at Balducci or Dean and DeLuca if it's available around here.

I get it at Kalustyan's in NYC and at Surfas in Culver City (West Los Angeles). Both places sell online.

And darkstar965 is correct. I have talked about it here.

Penzy's?

What is it, dessicated, ground porcinis?

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