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Dinner - The Polyphonic Food Blog

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Last night was spice-crusted salmon fillets, maple sweet potato fries, and roasted Brussels sprouts.

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Hamburgers on whole wheat sesame buns, French fries (frozen), and garlicky Swiss chard (green and red).

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Red leaf lettuce, tomato, cucumber, vinaigrette
Borracho beans
Chilaquile casserole

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Red leaf lettuce, cucumber, tomato, radishes; ranch dressing
Chili beans and mac casserole

The casserole is one of my old standbys that I hadn't made in a long time. It's good comfort food.

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Holding onto Summer one more time with this salad of Heirloom Cherry Tomato, Pluot, English Cucumber, Fresh Mint & Basil, Lemon Zest & Juice, Olive Oil. Topped with La Tur after photo was taken

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Cream of cauliflower soup with apple and curry
Spice-rubbed pork loin chops with apples and hard cider

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Dinner last night was cheese and 2 cookies at a meeting.  But I did make myself a homemade pate bahn mi for lunch at least.

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Garlic bread
Red leaf lettuce, sliced tomato, and vinaigrette
Pork and ricotta meatballs over bucatini with marinara sauce

The meatballs were great and easy to make. (NYT paywall)

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Last night was carb-heavy leftovers.
Garlic bread
Chili beans and mac
Mashed potato patties with pork chop pan gravy
Fried tortilla strips
 

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Sunday with Mom. 

T-Bone steak on the grill, green beans (steamed a bit, then tossed in olive oil and finished on the grill in a foil packet), simple salad of lettuce, tomato and cucumber. 

Note:  I picked up the tomato at a local grocery store near my mother’s house where it was labeled “slicing tomato.” It was the BEST tomato I have had all season! Later in the evening we both had tomato sandwiches. 

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Last night was ribeye on the grill, sautéed carrots, roasted onion and pepper. Matt put my previously made potato wedges on the grill with some butter. 

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Iceberg salad with vinaigrette, cherry tomatoes, red onion, green olives, pepperoncini, and Parmesan shavings
Porchetta-Spiced Pork Shoulder Lasagna

The lasagna was excellent but took a long time to make. I broke it up over two days. We really enjoyed it, and it was perfect with the salad.

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I am back from my travels and trying to establish a more regular cooking routine.  Last night I made a stir fry with cubes of lean pork marinated in sesame oil, hot chile  oil, soy sauce, garlic, ginger garlic paste, and five spice powder.  The vegetables were sliced red and yellow peppers, jalapeño pepper, and half of one of those “power mix” bagged salads (cabbage, kale, Brussels sprouts, kohlrabi, carrots, etc.).  I wanted just cabbage but my regular grocery store cabbages looked pathetic and were super expensive.  I finished it off with a little bit more soy sauce and about a half teaspoon of Thai chili garlic sauce.  I served it on jasmine rice that comes in convenient microwavable bags from Trader Joe’s.  Happily, there will be leftovers for today.

And because I was eating alone, with no one to judge me, I also made a small Caesar salad using anchovy paste in the dressing instead of  anchovy fillets on the salad.   

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Today I stuffed cubanelle peppers with a mixture of hot Italian sausage, onions, garlic, mushrooms, spinach, Italian seasoning, a bit of leftover rice and an Italian four cheese blend.  They will go into the oven later on for dinner before the Ohio State/Nebraska game.

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Seared tuna pepper medallions with caramelized red onions on onion rolls
Rigatoni with Brussels Sprouts, Bacon, and Arugula

I have not made this old Seared Tuna Pepper Steaks recipe from Bon Appetit in a while. It dates back to 1999, and is an old favorite. I was looking to use the last two onion rolls I had, wanted an additional protein for the meal and thought of tuna. While I was at Harris Teeter for something else, I decide to see if they had fresh tuna, and they did (well, thawed from frozen). They were labelled "medallions" rather than steaks, but that size made them a better fit for the onion rolls. And they turned out to be on sale.

I wasn't sure what to put on the sandwiches and hit upon caramelizing a red onion I had in the pantry. I reduced the sauce for the tuna way down, tossed the caramelized onions in it, and used a tangle of them to top each piece of fish on the bun. These were quite good.

The pasta dish, a recipe from the Battersby cookbook, was also good, but I used the full measure of chicken stock in it and should have gone lighter. It was a little too saucy.

 

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Last night I roasted a chicken, seasoning it with salt, pepper, and lemon juice, then barding with top with smoked bacon, and stuffing a mix of herbs (tarragon, thyme, and rosemary) in the cavity. I surrounded the chicken with quartered onions. Late in the roasting time, I removed the bacon, which was thoroughly cooked by then, and basted the chicken with some hard cider I had left from another preparation.

Beyond the chicken, bacon, and onions, the rest of the meal was freshly-baked zucchini-corn muffins (nice seasonal transition, that); steamed broccoli; and farro with sun-dried tomatoes.

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9 hours ago, Pat said:

Last night I roasted a chicken, seasoning it with salt, pepper, and lemon juice, then barding with top with smoked bacon, and stuffing a mix of herbs (tarragon, thyme, and rosemary) in the cavity. I surrounded the chicken with quartered onions. Late in the roasting time, I removed the bacon, which was thoroughly cooked by then, and basted the chicken with some hard cider I had left from another preparation.

Beyond the chicken, bacon, and onions, the rest of the meal was freshly-baked zucchini-corn muffins (nice seasonal transition, that); steamed broccoli; and farro with sun-dried tomatoes.

A tip I got from the NYT recipe section: Put  a slice of stale bread or two under  the chicken . Between the drippings and the  baste you get a nice, soggy, very flavorful crouton to have on the side.

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Last night was a pork tenderloin, done on the stovetop in a cast iron skillet. I used the leftover dry rub on it from when I made porchetta-spiced pork shoulder. That also got some hard cider splashed into the skillet during its browning.

I roasted a lot of vegetables (broccoli, brussels sprouts, asparagus, and multi-colored carrots) to go with it.  I made the tahini glaze from this NYT recipe and used it over an assortment of the vegetables.

We had more zucchini-corn muffins.

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Last night was a carrot - ginger soup, hot dogs and baked beans.

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Tomato and olive tart constructed on store-bought puff pastry. Stuffed cubanelle peppers (that I  made previously, and had in the freezer) topped with marinara. Crisp polenta topped with Parmesan cheese. Roasted broccoli.

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Tonight was venison, beef burgers, honey sriracha slaw, grilled potato wedges, and our guests made a really nice apple crisp with ice cream.  

Last night was a pork tenderloin, stuffed with garlic, herbs, basted with a mustard, truffle sauce.  On the side was mashed potatoes and butternut squash on the grill that was marinated with lemon, oil and white balsamic vinegar. 

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Sunday was beef stew, romaine and tomato salad with vinaigrette, and more zucchini corn muffins.

Tuesday we had roasted delicata squash halves stuffed with leftover farro and roasted vegetables, topped with toasted bread crumbs and Parmesan, plus chicken salad rolls in the style of lobster rolls.

Last night was turkey meatballs in gravy over wide egg noodles, topped with parsley. We also had Paesano bread I found on sale at Whole Foods, with butter. Real comfort food before watching October baseball.

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Yesterday I used the last of Sunday’s marinara sauce and added some meatballs I had in the freezer, served over linguine and topped with Parmesan cheese.

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Last night I made lamb adapted from this NY Times recipe for leg of lamb with lemon salsa verde. The piece of butterflied leg of lamb I bought on sale at Whole Foods was 1 1/2 lbs, so I scaled the rest of the recipe back.

I couldn't find preserved lemons at Harris Teeter so followed a Bittman recipe I'd used before to make my own quick preserved lemon. Not quite the same thing but works in a pinch. I made a half batch because there's no way I'm using all of it in a week.

The lamb and salsa came out pretty well. I also put out some leftover tahini sauce I'd made previously to go with roasted vegetables. That was good with the meat as well.  I served this with braised kale that I tossed with some fig chutney I'd picked up for $3 off. I came across it while scouring the store for preserved lemons and figured it would work somehow with the meal. It was great mixed in with the kale.

We also had more Paesano bread with a variety of cheeses and some olives.

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Since I'm paying for the NYT Cooking subscription, I've been making a lot of those recipes (in case anyone was wondering why I've been making so many of those). Last night was Spicy Rice Noodles with Crispy Tofu and Spinach.  It was pretty good, but I think my husband liked it more than I did. I'd make it again just because he liked it so much. It took longer to make than indicated, but I'm kind of slow getting things done. Wilting the spinach before adding would be a good idea instead of putting it in completely raw.  This would also be good with some peanuts added. I had some honey roasted ones I thought about putting in at the end, but then I forgot...

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