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Dinner - The Polyphonic Food Blog

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Mushroom Swiss burgers on onion rolls
Corn on the Cob
Green beans
Leftover broccolini

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Pot roast

1 1/2 kg boneless chuck
2 onions, quartered
4 carrots, peeled and sliced
4 celery stalks, sliced
2 parsnips, peeled and sliced
2 large turnips, peeled and cut into wedges
2 large potatoes, peeled and cut into wedges
1 head of garlic, top sliced off to expose most of the cloves underneath
50 g unsalted butter
15 ml sunflower or canola oil
salt
black pepper
50 g tomato paste
1 rosemary sprig
2 bay leaves
350 ml pinot noir or merlot
900 ml beef stock
 

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Last night was short rib, roasted Hatch chile, and green tomato stew; macaroni and cheese with shredded zucchini; and toasted baguette with butter.

I mentally put the stew together based on ingredients on hand, having no idea how it would work, and it was quite successful. I had Hatch chiles that I'd bought at Harris Teeter last week. I only roasted and used two in this and they were plenty hot to season the whole thing. I'd bought short ribs on sale at Whole Foods Friday, as well as picking up some heirloom green tomatoes there because they looked intriguing. I used two of those as well.

To make this, I layered slices of white onion on the bottom of a crock pot, then a sliced (unroasted) Anaheim chile, then the sliced tomatoes. I set the individual short ribs (seasoned with just salt and pepper) on top and filled in with strips of roasted Hatch chilies. I poured the last couple tablespoons of an opened can of tomato juice in around the edges and some chicken broth from an open box and some more black pepper.

I managed to get the amount of liquid right, which I always have trouble with in crock pot cooking. I seem habitually to overdo it and put in too much liquid. This was just the right amount to produce a nice, flavorful stew. It was really beefy tasting with a boost from the Hatch chiles. Most crock pot dishes taste washed out to me, but this was very flavorful.

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Last night was leftover chicken, yuca, plantains and cuban rice.  With a succotash of corn, onion, squash and green beans that I sauteed with olive oil, salt and pepper and tossed in a little lime juice for balance.

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Last night we had a white mushroom pizza. The base was olive oil, oregano, and garlic. The main topping was sauteed garlic-y cremini mushrooms with some frizzled prosciutto scattered over them, then Fontina, mozzarella, and Parmesan cheeses. When it came out of the oven, I tossed baby arugula on top, dressed with a little Dijon vinaigrette.

This took longer to make than I planned, so my husband got a small fried foods appetizer of crab balls and chicken fingers I had brought home after a catered event on Sunday, with ranch for dipping.

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Frisee salad with tomato, cucumber, and avocado; ranch dressing
Chicken Arrabbiata over polenta

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Scrambled eggs with cheddar and freshly roasted green and red Hatch chiles
BLTs on toasted onion rolls

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Last night we went out, but the night before was tamales.  Mostly green chile turkey, BUT I had a lot of rogan josh sauce left from Indian food we ordered the other night that I had thrown in the veggie succotash remains (corn, green beans, squash and onions).  I had enough masa and wrappers for 2 more tamales, but was out of turkey green chile sauce, so I made tamales filled with veggie rogan josh.  Those were REALLY good.  This is a non-traditional recipe I may have to try to develop on my own as it was so good.  It did mean I had to take a dairy pill to eat a tamale, but worth it.

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Hurricane carb loading. I sautéed chicken with shallots, fresh tomatoes, spinach, basil, lemon and red pepper flakes, and served it on spaghetti topped with grated Parmesan.

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Frisee, tomato, and avocado salad with avocado green goddess dressing
Leftover Chicken Arrabbiata over polenta
Green beans

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Spaghetti alle capesante

60 ml olive oil
3 garlic cloves, minced
pinch of red chile pepper flakes
30 g minced Italian parsley
1/2 kg sea scallops (or you can sub bay scallops instead)
salt
black pepper

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For my family reunion Sunday I made empanadas- half traditional beef filling, half turkey mole with spinach.  I also made cold Sichuan noodles with cucumber.  I didn't make the bao buns, there was just too much chaos in the kitchen for that.  

Last night was leftover stuffed peppers from the reunion that my cousin made, with fried potatoes with rosemary, sliced tomato and a steamed artichoke.

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2 kg lamb shanks marinated in a mixture of olive oil, salt, black pepper, cinnamon, nutmeg, cardamom and turmeric for 36 hours

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Thursday dinner for four:

Moroccan braised lamb shanks with saffron, preserved Meyer lemons and potatoes
Mixed greens (scarola, bietola e spinaci) with anchovy and garlic
Apricot, plum and pluot galette

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Caesar's salad
Cioppino

Hot fudge sundae

(there were other things not shown here, and the first two were at Anchor Oyster Bar and the last at The Castro Fountain, both on Castro Street between 18th and 19th Streets in SF)

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Tonight was ham and white bean stew.

Last night was turkey mole with spinach enchiladas with rice and refried black beans.

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I haven't really been keeping track of dinners so much lately, but these are the most recent.

Last night was oven bbq spare ribs, started with a dry rub and finished with bbq sauce; canned baked beans; steamed green beans; and, a green leaf lettuce salad with tomato, cucumber, cotija cheese, and Marcona almonds.

Sunday night was a sirloin strip steak done in a cast iron skillet; roasted red potatoes; and, steamed broccoli. I also roasted some leftover pieces of green bell pepper along with the potatoes and those ended up on the plate. Finally, I heated up some strips of roasted Hatch chiles and freshly chopped tomatoes in the pan juices, deglazed with some vermouth, to go over the steak.

Saturday we had rigatoni with tomatoes and eggplant over veal scaloppine.

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I need to take more dinner pics- last night was a very pretty ham and white bean soup with fresh herbs and zucchini. 

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I've been attempting to clean out and organize the pantry, with varying degrees of success. Last night this led to a vegan concoction of pearl barley, red lentils, chickpeas, roasted seaweed sheets, and basil, with spicing from a red finger chile and crystallized ginger minced super fine. I also made a spinach artichoke dip, which was served with a couple types of TJ's crackers, fairly recently bought, that were stale. I toasted them in a cast iron skillet to neutralize that a bit, and warmed up a whole wheat naan as well. The meal was rounded out with leftovers of the green leaf lettuce salad from the night before. I dressed that with some buttermilk ranch I improvised from an ancient packet of Hidden Valley Ranch Dip mix. The herbs were a bit flat so I added some white wine vinegar in addition to the (both expired) buttermilk and sour cream. So, a vegetarian meal it was.

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Last night was pupusas that I picked up from the H Mart in Manassas, I made a side of honey/sriracha slaw (I know not the traditional one, but good none the less) and made a homemade roasted salsa with tomatoes from the garden. The last little pud of refried black beans rounded it out.  

I too am on a clean out of sorts, but I am going for the fridge/freezer.  I wouldn't mind using up some items from the pantry either... I need to go on a tahini spree.

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Spinach salad: baby spinach, bacon, mushrooms, and raspberries; balsamic and walnut oil vinaigrette with crushed raspberries and their juice
Braised chicken thighs over leftover lentil and barley mix with pan juice
Spinach - artichoke mac and cheese with tomato
Fried tortilla strips

The raspberries had been in the fridge quite a while and I was amazed they hadn't gotten moldy. Since strawberries work on spinach salad, I figiured I'd make something along those lines. I had to tinker with the dressing a bit to get it right, also adding a bit of neutral oil to mute some of the walnut and a splash of red wine vinegar to cut the balsamic. Other than that, just black pepper.

I served the chicken over the grains like they were a stuffing and that worked well. The mac and cheese (cavatappi and rotini) was repurposed from the very rich dip from the night before..

 

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Last night was cod braised in salsa from a Rick Bayless recipe.  I also had leftover rice, and squash sauteed with butter and shallots on the side.  My piece of cod was very firm, Hubby's looked more flaky, but tasty none-the-less, but I think it would have been better with grouper.

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Salad (romaine, sliced mushrooms, avocado, vinaigrette)
Trader Joe's chicken and green chile tamales
Baked Hatch chile rellenos

The chile stuffing was (layered) refried black beans, onion-tomatillo salsa mixed with wild rice, and mozzarella and cheddar cheeses. They were basically open-faced, as the chiles were not big enough to close around the filling. I served the rest of the beans and the rice - salsa mixture on the side.

 

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Green leaf lettuce and frisee salad with slivered white onion, cucumber, bacon, and hard-boiled eggs; vinaigrette
Baked chicken breasts
Baked onion halves
Leftover spinach-artichoke mac and cheese
Green beans with julienned sun-dried tomatoes, toasted walnuts, lemon juice, walnut oil, s+p
Whole wheat naan

 

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