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Dinner - The Polyphonic Food Blog

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1 minute ago, DonRocks said:

I'd say this falls into the "don't sweat it" category (I'm pretty sure a lot of people think traditional carbonara has some cream in it).

I'm definitely not sweating it. Just bored at the moment. ūüôā

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Last night was sweet chili marinated chicken thighs baked in the oven, forbidden rice, and zucchini sauteed in miso butter. The chicken jus was a good addition to the rice.

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Green leaf lettuce salad  with radishes, tomatoes, and feta; bottled vinaigrette
Pork tenderloin, apple, prunes, and apple cider
Risotto balls
Buttered green beans

This was a comfort meal too. It seems like they all are these daysūü§Ē. The risotto balls weren't arancini, just cold tomato-olive risotto formed into balls and shallow fried.¬† I seared the seasoned pork in a cast iron skillet, deglazed, then added halved prunes and a chopped apple, cooked briefly and finished in the oven. The apple cider I used to deglaze the pan caramelized into a nice syrupy glaze. I love fruit with pork.

I've had a giant Costco bag of Sunsweet prunes* in the pantry for quite some time and periodically dig into it. The zip pack keeps them very moist and they're a versatile ingredient. This is a great pantry item to keep on hand.

 

*Excuse me: dried plums^_^.

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American style turkey tacos. Seasoned ground turkey, salsa, sour cream, shredded romaine, grated sharp cheddar. 

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I used the last little nub of smoked London broil to make beef vegetable soup with: onion, garlic, carrots, celery, white kidney beans, lima beans, peas, corn, garlic salt, oregano, thyme, Worchestershire sauce.  Not sure why I did't use any green beans? I also made some parmasean, black pepper biscuits. 

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We had some short rib from a catering I did in January. We defrosted them and then did them in the oven. Braised in red wine, tomato, cattor, onion celery, lots of garlic & herbs. SImply fabulous with a bog portion of left over left overs!

Korean cukes & ume. 

Boulevardier: Old Granddad, Cocchi Barolo Chinato, Coccchi Americano, Bitterman Orange crem citrate bitters, Bitter Truth Jerry Thomas bitters, Bitter Truth chocolate bitters. 

Kay used Bitter Truth Aromatic Barrel Aged bitters in place of the Jerry Thomas and Cochi Rosa instead of the Americano. I htink she won!

Scala Ciro Rosso.

 

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Posole (hominy, red kidney beans, chilies, lots of canned tomatoes, and lots of fresh cilantro; sour cream; lime)
Leftover Christmas prime rib from the freezer
Leftover asparagus
Oven fries (garlic, rosemary, thyme)

I made posole with the rest of the dried hominy I cooked recently. I added a variety of canned tomatoes past their best by date. I tend to be a little sensitive to the metallic taste that can come from old tomato products, but my husband isn't. The spiciness of this masked the tinniness pretty well, but there was still a bit of an aftertaste. I found that a few splashes of red wine vinegar erased it. This made a lot and it should keep pretty well.

There were a couple of russet potatoes in the larder that were sprouting so I decided to peel them and make steak fries to go with the prime rib. I don't even like steak fries that much, but it's been a long time since I've had fries of any sort and these were satisfying. It smelled wonderful while they were in the oven. Some fresh herbs came in with a delivery, and now I need to make good use of them, so sprigs of rosemary and thyme went into the olive oil with the potatoes as they were prepped and got tossed onto the sheet pan for roasting.

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Some frozen Korean dumplings done in the microwave: Note to self, Korean dumplings done in the microwave are an abomination.

Yams from H Mart. The were yellow fleshed yams, slightly drier than our usual orange flash. Quite good with green onion & bitter, salt & pepper.

Left over left over shortrib in red wine sauce.

Pumpernickel bread from our first Whole Foods Delivery

Monumental IPA and Crooked Run Heart & Soul. The latter was a very tropical syle IPA much like Lucy Juicy from Solace but 4% lower in ABV. Really smooth and yummy. The Port City was solid. 

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Used some of the leftover red sauce from lasagna the other night and made stuffed shells.  Basically the same dish, different shapes.  Sriracha ranch salad from Wegmans that was surprisingly spicy.  Didn't really go with the shells,  but I'm not used to planning meals a week in advance...

With the shells we had an Ankida Ridge Pinot Noir.  Ankida is a tiny vineyard in Amherst County at 1800 ft elevation.  Their chardonnay and blanc de blanc didn't do much for me, but this is a fantastic pinot noir.  Then the wife and I started playing Wineopoly with a bottle of Cooper's Hawk John Legend blend - which wasn't as good.

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I wasn't that hungry last night, so I had two kinds of salad while my husband had one salad and leftovers. He had:

Leftover posole topped with fresh cilantro
Leftover pork tenderloin, risotto balls, and green beans

The main salad:
Mixed greens, radishes, feta, walnuts, craisins, kalamata olives; bottled vinaigrette

The extra salad :
Campari tomatoes, cilantro, and red wine vinegar

I made this for myself out of excess cilantro I'd prepped for the posole and tomatoes I didn't put in the big salad because there were already multiple kinds of tomatoes in the leftovers.

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Mul Naeng Myun ~ This has been a dish weeks in the making if you count how long ago I made the bone broth.

Noodles: dried japanese buckwheat noodles
Add ins: sliced apple, Asian pear, Korean cucumber, homemade dongchimi, steamed egg
Sauce: mustard & wasabi sauce, white vinegar
Broth: Bone broth, dongchimi brine

Banchan: daikon pickled in soy, vinegar, mirin, touch of salt ~ some more of our house made mak kimchi which is now aged and funky ~ Korean peppers and dongjaeng {soybean paste}

Steamed rice

A total success. We used too much broth and could have nursed at least one more serving if not two.
Steamed the egg in the rice cooker as we made rice. Got a perfect fully cooked egg. If you like a more runny egg, you cannot steam them with rice as you will need to take them out after 7 to 9 minutes steaming and that would affect the rice cooking. 

Blended margarita with strawberry infused tequila, fresh lime, triplum. While I love a good margarita rocks, I also love blended margies. The infused tequila was leftover from the restaurant and was made with rail quality tequila. When berries come into season this year, I would love to make some with a good quality, mid priced tequila which will make a more flavorful finished product. 
 

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Turkey burgers with caramelized onion, avocado, LTM.  Spinach salad with bacon, strawberries, red onion, poppy dressing.  Onion rings.

Rose of Tannat from Stinson Vineyards just north of Crozet.  Fantastic - not too fruity.  Minerality without being bitter on the finish.  Side note - the owner of Stinson is married to the owner of Ankida.  Both have their hits and misses, but their hits are really strong.

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Mixed greens, iceberg lettuce, cilantro, Campari tomatoes, celery; mustard - white wine vinaigrette
Leftover chicken noodle casserole
Stuffed Mushrooms (cooked crumbled chicken sausage, mushrooms stems, almond flour, Parmesan, gochugaru, evoo)

I'd been planning to stuff some large white mushrooms I have but couldn't think of a good filling. Then I found 2 small cooked homemade chicken sausage patties in the freezer so they became the base for the stuffing.

After two days of salads with it, I conclude that torn cilantro works fine as a salad green. My husband's aunt sometimes puts handfuls of fresh parsley in salad, so I'll occasionally do that, but this has been my initial foray into trying it with cilantro.

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Mushroom Quesadillas; sour cream
Leftover posole
Louisiana Sumpin Sumpin (evoo, cubed chicken thighs, tasso, onion/yellow bell pepper/celery, red finger pepper, garlic, flour, black pepper, chicken broth; parsley)
Brown rice

Latest freezer discovery was a big hunk of tasso. I remember buying it a long time ago. I needed it for a recipe and I'm pretty sure I found it at Eastern Market. I bought way too much of it for some reason. It survived the freezer okay, but this was way before I had a vacuum sealer, so it benefits from other strong flavors with it for freezer camouflage.

I had 4 skinless boneless chicken thighs and I thought the tasso would be good with them. I made a skillet dish and when I tried to explain what it was to my husband at the table, I was a little flummoxed. It's...uh...Louisiana...uh...sumpin sumpin. Thus shall it be known going forward.

It was delicious! Very spicy. It and its pan liquid were wonderful over brown rice. I thought I had used a fresno pepper but then remembered I had one finger pepper in the bag with the fresnos. I clearly used the finger pepper, which wasn't that much smaller or thinner than the fresnos.

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I broiled salmon with a mustard barbecue sauce from a takeout place that I didn’t like very much (The sauce, not the barbecue), but I added some Sriracha and it seemed like a good idea. And then I sprinkled it with black sesame seeds, and that made it look fancy. 
I served The fish with French green beans from the frozen section at Trader Joe’s, and some boiled little potatoes from one of those fancy bags of mixed potatoes from the grocery store. 
social isolation, day 637. 

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Osso Buco tonight, served with some leftover roasted potatoes and green beans. To be honest, I wasn't thrilled with the results. Not sure why. 

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Made a quick pickle of loose leaf nappa {spotted w/purple flacks} Korean radish, carrot & Korean cuke flavored w/soy, fish sauce, lemon juice & mirin.

Soup: slight variation to our usual: hon dashi stock, dried shiitake {used the soaking liquid in the stock} black fungus, green onion, yellow onion, seafood mushroom & tofu flavored with white shoyu, mirin, persimmon vinegar

Rice {we got a big bag of heritage rice from California at HMart as our usual rice w/the germ left on was out of stock. We used a rice cooker and added a little tamari and sesame oil to the water. 

Gibson: Plymouth & dolin dry, 4 to 3. Peychaud's aromatic bitters, Bitter Truth olive bitters, cocktail onions. 

RAR IPA our first brew from this brewery and they good we have heard about them is seemingly justified. Big, bold, bracing style of IPA, not citrus, more floral. Really good.

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Mixed greens, iceberg lettuce, Campari tomatoes, yellow bell pepper, cilantro, celery; bottled vinaigrette
Apricot chicken with almonds
Asparagus topped with sautéed mushrooms
Yellow Indian Woman beans seasoned with Gochujang
Leftover brown rice

I found some Apricot Polaner All Fruit in the pantry a few days ago. Knowing I had a whole chicken breast to cook in the coming days, I pulled the jar out so I could make that chicken topped with apricot glaze and almonds dish that used to be popular (?). At least I remember it being popular. It was popular with me at some point, anyway ūüôÉ. I couldn't remember where my recipe for it was (pretty sure I only have a hard copy -- it's that old), so I googled and found several recipes that looked like what I remembered. I toggled between two recipes. It was good.

I decided to make a quick baked beans type side dish from some of my cooked bounty of Yellow Indian Woman beans and hit upon Gochujang. Sweet. Spicy. Nice. I ate it as is. My husband mixed it in with his rice.

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Last night was ham and pea pasta from here that, I adapted to be non-lactose and waste a little less:

16 ounces Pasta
1/4 cup LF butter
one small onion, minced
2 tablespoons all-purpose flour
1/2 cup LF milk and non-fat greek yogurt mixed together
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

2 cups chopped ham
1-ish cup peas

I boiled water, blanched the peas, took them out of the water, reserve pease, cooked the pasta in that water, reserved 2 cups of the pasta water, to sub in for the 1 cup plus of chicken broth in the recipe (I thought that a bit wasteful).  Rinsed the pasta to stop cooking while I made the sauce.  Melted butter, sauteed the onion in the butter 1-2 minutes until soft.  Add the flour and whisk until cooked and turned golden 1-4 minutes.  I then added about 1 cup of the pasta water while whisking.  I then added in the milk-yogurt mix mix slowly still whisking and then the parm. Added more pasta water to thin out, salt and pepper to taste.  Added pasta, ham and pea. stir. Viola. Grate a little parm and crack a little pepper on top once dished out to make it look pretty.

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Made a variation on that peas & cheese pasta for lunch.  Dinner was Shaking Beef and/or Tofu.  

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Spaghetti w/garlic, lemon & parsley. The vegetable was the garlic. I used almost a full cup of garlic cloves.

Baked Beans ~ Goyas pink, black & garbanzos beans, lots of farmer's market veggies cut up {carrot & celery not from the farmers market} turnips from Garner's {half went into a huge jar of crudite, these were the soft textured ones, red onion, toasted black cumin, dried oregano, lots of garlic, a #10 can of California grown san marzaano style tomatoes from Restaurant Depot which were truly killer! Baked for 3 hours. The rest is in a super low oven for overnight baking. 

Trail mix

Lyon's rum old fashioned & Lyon's rum ti punch. The Lyon's inventory took a huge hit tonight. 

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Sunday gravy. Hot Italian sausage, chunks of pork, and about 3/4 of a pound of leftover smoked brisket went in along with tomato sauce, diced tomatoes, and a jar of unremarkable grocery store brand pasta sauce. I added some Cabernet, typical Italian spices, onions, garlic. Simmered it forever. Served it with a simple green salad and a glass of Merlot on the balcony overlooking the ocean. It was a delicious meal, but I was sad not to be able to share it with someone. #SocialDistancing

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Sashimi from H Mart: Flounder & Norwegian salmon. Bread and robiolina. Left over soup. Bananas.

Drink: Negroni: Brokers, Don Ciccio Luna, Capitoline white, Bitterman's hopped grapefruit bitters, Bitter Truth Jerry Thomas Bitters on the first round, Angostura orange bitters and Jerry Thomas on the second. 

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