porcupine Posted December 14, 2007 Share Posted December 14, 2007 You're sweet to ask, but I cobbled together something highly unorthodox. Thanks! You know, I don't give a fig if it's unorthodox, so long as it tastes good (though I'm willing to admit that trying an authentic version of a dish leads to greater understanding). And this sounds like it will. Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2007 Share Posted December 15, 2007 Smoked turkey breast Cornbread-oyster stuffing Red beet-goat cheese salad Link to comment Share on other sites More sharing options...
legant Posted December 16, 2007 Share Posted December 16, 2007 Parmesan chicken Mashed potatoes Edamame Ginger snaps Link to comment Share on other sites More sharing options...
Al Dente Posted December 16, 2007 Share Posted December 16, 2007 Decided to wing a potato and leek soup. Sweated a large chopped leek in a little butter and evoo, added a couple of large sliced shallots. After about 5 mins I added diced celery root, stirred that around with more evoo and s&p. Then I threw in a pound of diced yukon gold and about a quart of vegetable stock. I let this simmer for about 1/2 hour then pureed it with my stick blender-- not too much, didn't want the potato to get gummy. I dusted some shallot slices with flour and separated them into rings, fried them until nicely carmelized and used as garnish along with a swirl of good evoo. Turned into one of the best soups I've ever made. Link to comment Share on other sites More sharing options...
Pat Posted December 16, 2007 Share Posted December 16, 2007 I dusted some shallot slices with flour and separated them into rings, fried them until nicely carmelized and used as garnish along with a swirl of good evoo.I'm stealing your garnish idea . I really like that.I made a small chilaquile casserole for my husband last night (a Mollie Katzen recipe) before I went out to a party. Since I was going to a party with a lot of food, I didn't eat before I left, but then when I was at the party, it was too late for me to be interested in eating anything substantial . So my dinner last night was a couple of handfuls of popcorn and some cheese slices. (There was a lot of good food at the party, which I'm sorry I missed out on. Once a certain time passes, I really don't have an appetite. Maybe this is a byproduct of my many years of dieting, in which I've trained myself not to eat late at night.) ETA: This is the chilaquile casserole recipe. It's an old standby. I don't think I've ever halved it before, but that worked fine. I only had enough old tortillas to make a half batch. Link to comment Share on other sites More sharing options...
Pat Posted December 18, 2007 Share Posted December 18, 2007 Linguine with roasted yellow beets and arugula drizzled with olive oil; dusted with pecorino romano nachos (I had a craving ) Link to comment Share on other sites More sharing options...
Dave Pressley Posted December 18, 2007 Share Posted December 18, 2007 ETA: This is the chilaquile casserole recipe. It's an old standby. I don't think I've ever halved it before, but that worked fine. I only had enough old tortillas to make a half batch. My wife makes a dish that sounds like this recipe but she subs cream of chicken soup for the eggs and buttermilk. Pretty good stuff! Link to comment Share on other sites More sharing options...
Anna Blume Posted December 18, 2007 Share Posted December 18, 2007 Decided to wing a potato and leek soup. Sweated a large chopped leek in a little butter and evoo, added a couple of large sliced shallots. After about 5 mins I added diced celery root, stirred that around with more evoo and s&p. Then I threw in a pound of diced yukon gold and about a quart of vegetable stock. I let this simmer for about 1/2 hour then pureed it with my stick blender-- not too much, didn't want the potato to get gummy. I dusted some shallot slices with flour and separated them into rings, fried them until nicely carmelized and used as garnish along with a swirl of good evoo.Turned into one of the best soups I've ever made. Love it when this kind of thing happens! I've grown so dependent on cookbooks as a way to get me out of ruts in the kitchen that consequently, I've become rusty when it comes to improvisation. However, soups are one of the most forgiving ways to restore one's sea legs and mix metaphors at the same time.I bought a Long Island pumpkin a while back at the farmer's market even though I had heard the variety could be kind of bland. It just was so pretty and I was in the mood. Rumor proved true. Froze some of the leftover purée and took it out to make a simple soup with half a leftover onion, some sage and a new batch of (mostly) chicken stock. Blah. Added some cream. Better, but... So I rummaged around for the muhammara and plopped a bit into the center of the bowl. Swirled. Wonderful!!!! * * * Another great garnish: Batter-fried sage leaves Link to comment Share on other sites More sharing options...
Pat Posted December 19, 2007 Share Posted December 19, 2007 Poached salmon Mashed yukon gold potatoes with porcini mushrooms* *I got this idea from a description of a restaurant dish on a recent eGullet blog. Instead of simmering the mushrooms in cream, I used chicken broth. The reduced chicken broth and a couple of tablespoons of mushroom soaking liquid went into the potatoes that had been smashed up with some extra virgin olive oil, plus the finely chopped mushrooms (1 oz. dry). Link to comment Share on other sites More sharing options...
zoramargolis Posted December 20, 2007 Share Posted December 20, 2007 Khadoo (Afghan stewed pumpkin) with garbanzos and yogurt sauce Basmati rice Merguez meatballs with minted yogurt Anna Blume's muhammara cucumbers in yogurt Feta Spicy olives Afghan bread 2005 Les Hauts de la Brune Languedoc Link to comment Share on other sites More sharing options...
Pat Posted December 20, 2007 Share Posted December 20, 2007 butter lettuce with cucumber, red onion, artichoke hearts, croutons, and vinaigrette smoked turkey breast with gravy and dried cranberries mashed potatoes with oyster mushrooms maple glazed beans braised swiss chard with balsamic Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 21, 2007 Share Posted December 21, 2007 Cubed kabocha simmered with ginger, light soy sauce, and mirin Burdock and carrot kinpira Link to comment Share on other sites More sharing options...
laniloa Posted December 21, 2007 Share Posted December 21, 2007 Grilled porterhouse steaks with carmelized onions and a red wine reduction roasted string beans and potato The amazing part was my dad trying -- and liking -- both the onions and the sauce -- he doesn't like "dirty" plates. Link to comment Share on other sites More sharing options...
qwertyy Posted December 21, 2007 Share Posted December 21, 2007 Khadoo (Afghan stewed pumpkin) with garbanzos and yogurt sauce I just got another, much better-looking hunk of mystery pumpkin from the market.* Do you mind sharing the recipe for this? How did it work out? *A colleague and I just found a fabled produce market--gorgeous! A space larger than a city block covered in piles of the most gorgeous fruit and veg I've seen since I've been here. Mountains of tomatoes, cukes, okra, peppers, squash, mango, grapefruit--everything. Even lettuce. Lettuce! I haven't seen it here in months, and when I did see it, it wasn't pretty. I bought probably seven kilos of produce, for less than twenty bucks, and I'm just giddy about getting to eat fresh food! Dinner tonight was a Nicoise-ish salad: Lettuce (yay!), tomato, green pepper, cucumber, Kalamata olives, potato, hard-cooked egg, Ortiz bonito del norte packed in olive oil Vinaigrette: oil drained from tuna, red wine vinegar, garlic, dijon, s&p Yummm... Link to comment Share on other sites More sharing options...
zoramargolis Posted December 21, 2007 Share Posted December 21, 2007 I just got another, much better-looking hunk of mystery pumpkin from the market.* Do you mind sharing the recipe for this? How did it work out? If you google Afghan pumpkin recipes, you will (as I did) come up with the same recipe on several sites. I adapted mine somewhat, because I had a container of already roasted Kabocha squash that I wanted to use and the recipes start with raw. Basically, what I did was make a sauce with canned tomato blended with onion, garlic and fresh ginger, coriander and cumin, which I then fried in olive oil, the way a lot of Indian recipes start. I cooked that for a while, added some water, sugar (less than the recipe called for because the squash was pretty sweet on its own) and a few pinches of ras al hanout, then I added the chunks of roasted squash and let it simmer for about twenty minutes, stirring occasionally and adding a little water now and then so that it wouldn't stick and burn--the squash broke down into a puree, so that there weren't distinct pieces of squash in a tomato sauce. I added canned garbanzos and some more water and let it cook for another 15 or twenty minutes. I added the garbanzos so that there would be more protein in the meal for my daughter--they are not traditional in the dish. The yogurt sauce is yogurt with salt and a tiny bit of fresh garlic and mint--the recipe called for dried mint to be sprinkled on top, but I had fresh mint, and I finely chopped some and mixed it in. Anyway, the khadoo served on top of basmati rice, topped with the minted yogurt was a big hit. Very tasty. RE eating raw veggies in the Third World: my vegetarian SIL and BIL lived in South and Central America for many years. I heard lots of stories about how they always soaked their lettuce in bleach solution, and peeled or cooked everything else before eating salad to avoid nastiness. Did you do that? Link to comment Share on other sites More sharing options...
qwertyy Posted December 21, 2007 Share Posted December 21, 2007 If you google Afghan pumpkin recipes, you will (as I did) come up with the same recipe on several sites. I adapted mine somewhat, because I had a container of already roasted Kabocha squash that I wanted to use and the recipes start with raw. Basically, what I did was make a sauce with canned tomato blended with onion, garlic and fresh ginger, coriander and cumin, which I then fried in olive oil, the way a lot of Indian recipes start. I cooked that for a while, added some water, sugar (less than the recipe called for because the squash was pretty sweet on its own) and a few pinches of ras al hanout, then I added the chunks of roasted squash and let it simmer for about twenty minutes, stirring occasionally and adding a little water now and then so that it wouldn't stick and burn--the squash broke down into a puree, so that there weren't distinct pieces of squash in a tomato sauce. I added canned garbanzos and some more water and let it cook for another 15 or twenty minutes. I added the garbanzos so that there would be more protein in the meal for my daughter--they are not traditional in the dish. The yogurt sauce is yogurt with salt and a tiny bit of fresh garlic and mint--the recipe called for dried mint to be sprinkled on top, but I had fresh mint, and I finely chopped some and mixed it in. Anyway, the khadoo served on top of basmati rice, topped with the minted yogurt was a big hit. Very tasty.RE eating raw veggies in the Third World: my vegetarian SIL and BIL lived in South and Central America for many years. I heard lots of stories about how they always soaked their lettuce in bleach solution, and peeled or cooked everything else before eating salad to avoid nastiness. Did you do that? Zora, that recipe sounds great. I may give it a try! We're advised to wash in bleach, cook, or peel any raw veg we buy locally too, but I take it on a case-by-case basis. I've never bleached because I'd frankly rather go without than eat a bleached lettuce leaf. And I did go without for the first three or four months I was here--as is advisable in most foreign lands. But I've worked to develop a resistance to the bacteria here by brushing my teeth in tap water and not taking Cipro for every little tummy upset. Now I just generally wash vegetables in distilled water, or soak in distilled salted water with things like lettuce to get rid of any possible parasites. Basically, nastiness happens no matter how careful you are, so I try to exercise a reasonable amount of caution and then just live life. Really, though, I've gotten sick due to food very few times here; the constant dust has done much more of a number on my immune system than the food has. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 21, 2007 Share Posted December 21, 2007 ^Interesting stuff from Post 2075 onward. Q: You might consider starting a topic with lists of available food stuffs and let us pipe up with suggestions for simple things you should be able to prepare, provided you also let us know what resources you have for cooking. * * * Behold My Butt: Braised pork w wild mushrooms and juniper berries This is a long overlooked dish in Marcella Hazan's second cookbook; I'm providing full English name just in case it's also used in Essentials. Was planning on roasting the shoulder butt I found on sale last week, but found a fuss-less recipe that sounded really good to use instead. Calls for 20 Juniper berries and 6/8 oz. dried porcini along with white wine and a little onion and that is it. I only had half the amount of porcini left, so I chopped fresh mushrooms fine and sautéed them on high heat, and fetched some vegetarian wild mushroom stock out of the freezer to supplement the soaking liquid that goes into the pot. The succulent, cut-up meat is traditionally served with polenta which I intend to do with leftovers; mashed potatoes are more than adequate for the wonderful sauce. There's a very fussy recipe for carrots with Parmesan that would not be too much of a pain to follow while stirring polenta. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 22, 2007 Share Posted December 22, 2007 Homemade rice bran daikon pickles Wasabi leaf* parboiled, then steeped in dashi and light soy sauce Miso-grilled tofu with sesame seeds The last of the kabocha, simmered in fresh ginger, mirin, and light soy sauce * The stuff I have is described on the packaging in Japanese as "wasabi leaf." However, it does not at all resemble wasabi leaves, which are round and usually one to a stalk. This is ferny looking, and only has a mild wasabi flavor. Any ideas? Link to comment Share on other sites More sharing options...
Pat Posted December 23, 2007 Share Posted December 23, 2007 spinach, escarole, turkey bacon, and shiitake mushrooms baked with shredded gouda and fat free half and half mashed potatoes with oyster mushrooms Link to comment Share on other sites More sharing options...
zoramargolis Posted December 23, 2007 Share Posted December 23, 2007 Fireplace-grilled ribeye steak Braised kale with fig balsamic Roasted cippolini onions Baked potato with sour cream and chives Pear and quince crisp 1999 Dom. Michel Lafarge Bourgogne Passetoutgrain Link to comment Share on other sites More sharing options...
dcdavidm Posted December 24, 2007 Share Posted December 24, 2007 Skate cheeks (from Black Salt). Lightly dredged in salt and pepper seasoned flour; sauteed in butter for 6-7 minutes; served with a squeeze of lemon. Wonderful little puffs of pure seafood. Texture somewhere between a scallop (much more tender and ethereal) and an oyster (a bit more substantial). Glad I tried them. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 24, 2007 Share Posted December 24, 2007 Takikomi gohan with sliced pork, naganegi (Japanese bunching onion; looks like a leek), shiitake, and aburaage (deep-fried tofu skin). Link to comment Share on other sites More sharing options...
Pat Posted December 28, 2007 Share Posted December 28, 2007 Turkey sandwiches with lettuce, provolone, cranberry sauce, and pear slices Corn and Crab Chowder from the Jan 2008 Bon Appetit Link to comment Share on other sites More sharing options...
DanCole42 Posted December 28, 2007 Share Posted December 28, 2007 Fireplace-grilled ribeye steakOooooooooooh.... explain how! Link to comment Share on other sites More sharing options...
Heather Posted December 28, 2007 Share Posted December 28, 2007 Sick of cooking... chili dogs with onions and hot peppers cole slaw with buttermilk dressing Cherry Garcia ice cream for dessert Link to comment Share on other sites More sharing options...
monavano Posted December 28, 2007 Share Posted December 28, 2007 Sick of cooking...chili dogs with onions and hot peppers cole slaw with buttermilk dressing Cherry Garcia ice cream for dessert Ha! I couldn't wait to get back into the kitcen after being away for the holidays. So, I've made: Grillades and cheddar grits Lentil soup with kiebasa and kale And if I can get to Bestway today to get chicken wings and necks, I'll be making chicken stock! My kitchen looks like a bomb went off, needless to say Link to comment Share on other sites More sharing options...
zoramargolis Posted December 28, 2007 Share Posted December 28, 2007 Oooooooooooh.... explain how! Simple--you need a good bed of hot coals, though. A couple of small, wet logs of equal diameter set about ten inches apart, perpendicular to the opening, onto the bed of coals and a small grill rack balanced on them. Then put the steak on the grill rack. Three to four minutes per side. Link to comment Share on other sites More sharing options...
scottmcl Posted December 29, 2007 Share Posted December 29, 2007 Last night was 1 pot red curry pork w/eggplant and onions bachelors meal (2 pots if you include the rice). Sautee some sliced onions; remove. Sautee seasoned (pepper/salt) sliced pork loin; remove. Sautee chopped eggplant adding more oil as required. Deglaze pan with a little white wine. Add onions and pork back to pan. Add coconut milk, Thai red curry paste, fish sauce and sugar. Bring to low simmer. Add a fresh chopped tomato and basil and cilantro. Season to taste. Serve over jasmine rice. EZ and yummy. Scott Link to comment Share on other sites More sharing options...
Pat Posted December 29, 2007 Share Posted December 29, 2007 Last night was buttermilk biscuits and root vegetable stew. Tonight is Beer and Cheese Soup from The Frugal Gourmet, plus some leftovers. I used to make the soup a lot years ago but had kind of forgotten about it. I have some kielbasa to use and thought it would be a good vehicle for that. Link to comment Share on other sites More sharing options...
legant Posted December 29, 2007 Share Posted December 29, 2007 It's been a weird day; I've been cooking, nibbling and snacking all day: Toll House cookies w/ walnuts Pasta w/ a smoked salmon cream sauce String beans w/ shallots, pancetta and red peppers Crepe w/ smoked salmon, cream cheese and radishes ... a "roving" dinner Link to comment Share on other sites More sharing options...
squidsdc Posted December 30, 2007 Share Posted December 30, 2007 Last night was a belated xms family gathering (due to my niece arriving from out of the country after the holiday) and as always, there was waay to much food prepared by all: cheese, dips, candies, etc. for apps brined beer can chicken cooked in the "Egg" stuffed flank steak roasted root vegetables yams rolls green bean casserole salad lemon and olive oil roasted new potatoes (Jamie Oliver) home-made spaetzle (courtesy of my niece, currently studying in Germany) chocolate espresso pecan pie (Fine Cooking)* home-made stollen (courtesy of niece's German boyfriend's mom) various ice creams *(and the first thing baked by Mr. S in a verrry long time--he hasn't lost his touch!) Link to comment Share on other sites More sharing options...
Pat Posted December 30, 2007 Share Posted December 30, 2007 Tonight is Baked turkey drumsticks Steamed broccoli with hot pepper sesame oil Macaroni and cheese with ancho peppers Link to comment Share on other sites More sharing options...
rkduggins Posted December 31, 2007 Share Posted December 31, 2007 Roast beef hash with green peppers, onions, mushrooms and baby Yukon Gold potatoes seasoned with thyme, salt and pepper Link to comment Share on other sites More sharing options...
zoramargolis Posted January 2, 2008 Share Posted January 2, 2008 Boquerones (Spanish marinated anchovies) Fresh borlotti bean soup Cold cooked broccoli with vinaigrette Mt. Tam triple cream Toasted baguette Leftover Meyer lemon tart with blackberry coulis 2005 Domaine Diochon Moulin-a-Vent Link to comment Share on other sites More sharing options...
Pat Posted January 2, 2008 Share Posted January 2, 2008 marinated black-eyed pea salad steamed broccoli bourbon-marinated pork tenderloin Link to comment Share on other sites More sharing options...
laniloa Posted January 3, 2008 Share Posted January 3, 2008 Gumbo While wearing a scarf because it is freakin cold outside. What is the point of living in Florida if you are going to have hard freeze warnings???? Link to comment Share on other sites More sharing options...
Pat Posted January 3, 2008 Share Posted January 3, 2008 leftover black-eyed pea salad pork tenderloin sandwiches (w/provolone and bbq sauce on Marvelous Market baguette) Link to comment Share on other sites More sharing options...
legant Posted January 4, 2008 Share Posted January 4, 2008 marinated black-eyed pea saladsteamed broccoli bourbon-marinated pork tenderloin What was the marinade? Link to comment Share on other sites More sharing options...
legant Posted January 4, 2008 Share Posted January 4, 2008 Bowl foods: Tonight: Soba in a Kombu stock with spinach, carrots, shitakes and shrimp Last night: Creamy polenta with spinach and andouille sausage Link to comment Share on other sites More sharing options...
rkduggins Posted January 4, 2008 Share Posted January 4, 2008 Farfalle al Medici: leftover ham and green peas in a Parmesan cream sauce. The Dr. Pepper glaze on the ham was a little distracting in the flavor department, but I managed to uphold my membership in the Clean Plate Club undaunted. Link to comment Share on other sites More sharing options...
brettashley01 Posted January 4, 2008 Share Posted January 4, 2008 a big salad with shrimp, avocado, tomato, cucumber, balsamic whole grain bread oven-toasted with garlic-marinara sauce (because sometimes you just need warm comfort on a frigid night) my favorite sugar cookie tea Link to comment Share on other sites More sharing options...
Pat Posted January 4, 2008 Share Posted January 4, 2008 What was the marinade? . I used to follow a recipe for it and pretty much now throw things together without noting what I'm doing. This was the original marinade, from the Post's Dinner Tonight feature in 1996. I usually use a little orange juice or honey instead of sugar. Sometimes I use hot sauce instead of all or some of the soy and mustard instead of or in addition to the ginger. If it marinates too long, the bourbon flavor can be too strong in the final product, especially since I don't measure the bourbon all that carefully . I don't usually marinate overnight--maybe 6 hours. Link to comment Share on other sites More sharing options...
Pat Posted January 5, 2008 Share Posted January 5, 2008 salad of red butter lettuce, radicchio, radishes, carrots, and crumbled cheddar; balsamic vinaigrette baked chicken breasts steamed green beans with toasted almonds rice pilaf Marvelous Market olive bread with kalamata olive oil for dipping Link to comment Share on other sites More sharing options...
legant Posted January 6, 2008 Share Posted January 6, 2008 I just brined my first chicken! I also just broiled my first chicken! Simple Broiled Chicken Thighs (Cook's Illustrated) Spicy Jamaican Jerk Dipping Sauce (Cook's Illustrated) Green beans w/ red peppers and almonds Texas Toast Pinot Grigio Peanuts, covered in chocolate, and fudge (Nestlé) [Damn! Them were some tasty chicken thighs. I thought brining was all hype; I have never described my chicken as being "juicy." I had no idea what I was missing. As to broiling: I've always roasted my chicken. It never occurred to me to broil the thing; surely reason enough to eat the chicken skin. And, the dipping sauce??!! That was smokin'!] Link to comment Share on other sites More sharing options...
Pat Posted January 7, 2008 Share Posted January 7, 2008 I just brined my first chicken! I also just broiled my first chicken!Simple Broiled Chicken Thighs (Cook's Illustrated) Spicy Jamaican Jerk Dipping Sauce (Cook's Illustrated) Green beans w/ red peppers and almonds Texas Toast Pinot Grigio Peanuts, covered in chocolate, and fudge (Nestlé) [Damn! Them were some tasty chicken thighs. I thought brining was all hype; I have never described my chicken as being "juicy." I had no idea what I was missing. As to broiling: I've always roasted my chicken. It never occurred to me to broil the thing; surely reason enough to eat the chicken skin. And, the dipping sauce??!! That was smokin'!] Interesting. I've brined turkey, but I wouldn't think of brining individual poultry parts. Dinner tonight was an adaptation of a Julia Child recipe for French Onion Soup gratineed with cheese. I used leeks, shallots, and garlic to round out the specified yellow onions, since I had them to use. I managed to grate some ancient gruyere (mentioned elsewhere) very finely, but it was hard to get any bigger pieces. That meant that the cheese over the bread didn't give thorough coverage when it went under the broiler. No edge-to-edge cheese barrier on the soup bowl. Tasted great, though. The rest of the meal was mostly leftovers turned into a stirfry (pork, broccoli, bell pepper, onion, garlic, wild rice). Link to comment Share on other sites More sharing options...
bettyjoan Posted January 7, 2008 Share Posted January 7, 2008 After two gut-busting restaurant dinners in a row, last night was my triumphant return to the kitchen. I made a really hearty vegetable stew with onions, potatoes (both white and sweet), eggplant, zucchini, red bell pepper, fire roasted tomatoes, chicken stock, and some garlic and bay leaves. It was actually based on a "30 Minute Meals" show I watched the other day, and it was very tasty and filling. Score one for Rachael Ray! I served it with big slices of crusty wheat bread, rubbed with a little garlic and with some melted/browned pecorino cheese on top. It was nice to feel full without feeling like we ingested our body weight in fat (actually, the only fat in the dish was the extra-virgin olive oil that covered the bottom of the pot--well, that and the cheese on the bread). The stew could have been thicker, but I imagine that both the texture and the taste of my leftovers today will be better than the original product--soups always get thicker and more intensely flavored as it sits. Yum! Link to comment Share on other sites More sharing options...
cjsadler Posted January 7, 2008 Share Posted January 7, 2008 The scallop pan roast from the last NY Times food section is tasty (and very quick to make). Hold back when adding the cream/milk mix (we only added about 2/3 of it) and you may want to up the worchester and chili sauce amounts. The gin is crucial. Link to comment Share on other sites More sharing options...
Erin11 Posted January 7, 2008 Share Posted January 7, 2008 Trying to get back on track with my vegetable consumption. Last night was sweet potato gnocchi in a gorgonzola sauce accompanied by a romaine salad with carrots and roasted garlic dressing. Link to comment Share on other sites More sharing options...
Pat Posted January 8, 2008 Share Posted January 8, 2008 I don't have a fancy way of describing it, but tonight's meal was really good. It was very flavorful and had a comforting texture. The cooked cauliflower broke up like mashed potatoes, so it gave a quasi-potatoes-2 ways effect. Potato-cheese gnocchi* and cauliflower with sage brown butter, golden raisins, and cremini mushrooms, topped with toasted almonds and pine nuts. *bought premade Link to comment Share on other sites More sharing options...
JLK Posted January 8, 2008 Share Posted January 8, 2008 I thought last night's dinner was fine, nothing great. But today its leftovers tasted so good as lunch! I made a recipe from Epicurious' quick and easy section, Peppered Beef Stroganoff. It was in fact very easy and very quick which was exactly what I needed when I finally got home at 8 pm last night. I subbed a flavorful rib eye for the filet based on both taste and cost (almost $17 a pound at Safeway in McLean). Link to comment Share on other sites More sharing options...
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