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Dinner - The Polyphonic Food Blog

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Mild Italian chicken sausages and sauteed peppers and onions baked in homemade spaghetti sauce;  topped with Parmesan and fontina
Roasted lemon garlic parsley potatoes

I made individual servings of each of these, using various sized Le Creuset gratin dishes. I couldn't stop eating the potatoes. The sausages were good too, but, oh, the potatoes.

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We still had some smoked pork, so we made pizza.  Used this version of Jamie Oliver's no-yeast dough and we like a thinner crust, so spread it on a pizza stone, topped with BBQ sauce, pork and Mexican blend cheese.  You can taste that it's not a yeast dough, but it's not a bad different at all.  Both my husband and I enjoyed it and the next time we want pizza and want to eat dinner in less than an hour, we'll use this recipe. 

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I made Jamie's pizza dough a couple  months ago. I was running lowish on regular flour but had a lot of white whole wheat. It didn't substitute well, at least not 1:1. Using partial whole wheat might have been okay. I also probably should have halved the dough based on the size of my skillet. The toppings part was good but the dough was way too dense.

Spreading it out on a pizza stone is a good idea. I never use my pizza stones anymore.

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15 minutes ago, Pat said:

I made Jamie's pizza dough a couple  months ago. I was running lowish on regular flour but had a lot of white whole wheat. It didn't substitute well, at least not 1:1. Using partial whole wheat might have been okay. I also probably should have halved the dough based on the size of my skillet. The toppings part was good but the dough was way too dense.

Spreading it out on a pizza stone is a good idea. I never use my pizza stones anymore.

I did oil a cast iron pan, initially, and once I realized how thick it would be, scrapped that idea.  I love our pizza stone.   If you have regular flour handy, I would recommend trying it again and using the stone. 

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Leftovers last night: braised chicken and mushrooms, cauliflower mascarpone gratin, and steamed broccoli. I had saved excess lemon garlic butter sauce from the roasted potatoes and augmented that some to dress the broccoli. Also, another basic romaine/tomato/radish/cucumber salad with bottled vinaigrette.

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Romaine, tomato, radishes, cucumber; vinaigrette
Minestrone
Reverse sear coulotte steaks with chimichurri
Creamed spinach

I was pleased with how well the chimichurri came out. I used two kinds of parsley (I have a lot) and some cilantro. The spinach (from frozen, chopped) had whole milk buttermilk and mascarpone, with some crushed cracker crumbs and grated Parmesan on top.

The soup came prepared from Iron Gate via NRG Provisions. The steaks were also from NRG. I made a dry rub for the steaks that was smoky and spicy. It made enough for at least the same amount of meat again, so I now have some in reserve. The whole production -- with the rub and then the chimichurri on great quality meat -- was successful.


 

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Spaghetti and meatballs with grated Parmesan last night. The meatballs in sauce came from Iron Gate via NRG delivery. We also had a salad (romaine, cucumber, red bell pepper, chickpeas, and chimichurri for dressing), steamed broccoli, and buttermilk dinner rolls.

The rolls were from a recipe I had seen online previously and saved. It was published in Saveur as a variant of one at The Fresh Loaf website. I used to make bread from that site a fair amount (still have a log-in for it somewhere), so I looked back at that recipe too and kind of toggled between them. I went by the flour weight on the original recipe and used most of that flour. (Saveur calls for less.) I got 14 rolls out of this, and used the sesame seeds on top. Very large rolls. Crusty on top, soft inside. Next time I'll make them smaller.

Saveur version. Original.

 

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Hubby and I have both been crazy, crazy busy at work, but I have cooked just a few meals. 

Last night Hubby smoked ribs, and I made a nappa, carrot and spring onion slaw with a bbq/mayo/honey/cider vinegar dressing.  We also had the last of some Texas caviar from a previous Sweet Fire Donna's order.

We also made venison burgers with potato wedges on the grill. 

At some point I made softshells...  they were delicious, pan fried over a rice pilaf, with sauteed squash.  

I made roasted beets and miso roasted root vegetables up at my Mom's to go with some delicious pork chops.

Other than that, I have mainly just been carving together meals with leftovers.  Tonight was leftover Goodie dip from Chop Shop to which I added some brisket from Sweet Fire Donna's roasted beets, a few chopped grape tomatoes from my garden.  

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Yesterday I made a batch of turkey meatballs and today I will simmer them in the sauce. I ate some of them plain yesterday, just with a side of vegetables, and they were quite tasty. 

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Romaine, cucumber, tomato, red bell pepper, and chickpeas; vinaigrette
Sous vide Berkshire pork chop
Farro, peas, and toasted pinenuts
Roasted carrots with parsley

The other Red Apron meat I got from this NRG order was a single 14 oz. Berkshire pork chop, which I figured we'd share. Since it was already vacuum-sealed, I left it in its packaging to sous vide. (I did 2 hours at 144F, but I think that's a higher temperature than some call for.) I rested it 10 minutes and sprinkled it with Chicago steak and chop seasoning — (sea salt, dehydrated garlic, black pepper, dehydrated onion, coriander, dill seed, caraway, soybean oil, chili pepper) -- and then seared in a cast iron skillet for about 1 1/2 minutes per side.

This may well be the best pork chop I've ever eaten. It was moist, flavorful, strangely ethereal.

A note on seasoning: When I season things before sous vide, the seasoning never seems to come through. I've seen different advice, but the seasoning always gets washed out. I figured this was such good quality meat, it probably didn't need much seasoning and balanced cutting open the packaging, taking the meat out, seasoning, and then repackaging to sous vide against putting it straight into the water bath and seasoning before the sear. It worked out just fine that way and was easier^_^.

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Romaine, radishes, cucumber, red bell pepper, chickpeas, and hard-boiled egg; vinaigrette
Buttermilk rolls and butter
Baked salmon fillets
Mac and cheese
Corn on the cob

The salmon was the last of a package of frozen pieces from Whole Foods that my husband bought in early April. I coated them with a little mayo and sprinkled with aji amarillo pepper powder, salt, and cracked black pepper. The mac and cheese, made with tiny shells, was from the freezer and also from earlier quarantine days. As time goes by...

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My husband made bang bang chicken over daikon radish noodles for lunch, so I had leftovers of that for dinner.

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Another wonderful “shelter in place“ meal with The condo neighbors. 
Last  night my Syrian neighbor cooked Florida spiny lobster that she and her husband catch by hand from their tiny kayak. She is in her 70s, and a pretty amazing lady all around, but the fact that she puts on snorkeling gear and carries a large pair of tongs down to the ocean floor to chase lobsters is impressive to me. 
She cut the tails in half, and sautéed them in some butter and garlic, and then served them on a big platter of a Middle Eastern style chicken and rice which had almonds and some kind of dried fruit in it. On the side there were a large bowl of sautéed onions and mushrooms. It was wonderful. 

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I improvised a braised skillet chicken and vegetables dish last night that came out well. It was basically skinless boneless chicken thighs and odds and ends of vegetables: red onion, garlic, plum tomatoes, red bell pepper, jalapeno, celery, zucchini, mushrooms, and broccoli. I also threw in some manzanilla olives and chickpeas. I dredged the thighs in seasoned flour (salt, pepper, garlic powder, cayenne, cumin, smoked paprika) before browning on both sides and then later rolled the chickpeas through the leftover flour before adding them to the skillet and stir-frying briefly.

I deglazed the pan with dry vermouth, poured in some leftover liquid from soaking porcini mushrooms, covered and simmered until the chicken was done. The resulting dish had a nice flavor and some depth to it. There was a little fat left on the chicken which I think boosted the chicken flavor.

We had even more vegetables alongside: leftover roasted carrots, peas, and farro with toasted pine nuts. It made for a pretty plate, with close to a rainbow of colors.

My husband also had the last of the buttermilk dinner rolls that I didn't freeze.

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Last night was Lemon and Apricot Cinnamon Chicken (from Turkish Delights, which is a cookbook I really like) and steamed broccoli, plus baguette slices and brie.

Tonight, more chicken: Yogurt Chicken with Chutney Yogurt Sauce and Saffron, Zucchini, and Herb Couscous. If I have the energy, I'll make a romaine and tomato salad with some kind of vinaigrette. The main course is a recipe from a blog I found online. I need to use an open jar of mango chutney in the refrigerator. The second is from Ina Garten (though I'm switching herbs).

Last night's chicken was breasts. Tonight's dinner is a mix of drumsticks and thighs.

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I had some cherry tomatoes that were starting to look sad, and a zucchini, so I made a sort of puttanesca (Garlic, anchovy, chili flakes and tomatoes melted in olive oil on low heat) on zucchini noodles. Topped with grated Parmesan. 

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We had a kind of indoor cookout meal last night:

Crostini
Chopped tomato salad
Deviled eggs
BBQ chicken nuggets
Baked sweet potatoes
Corn on the cob

 

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Tonight was chicken thighs with a Penzey's rub.  Rice- which didn't turn out how I wanted, but was fine.  Kale salad with lemon, tahini, parmigano cheese dressing. 

The other night was salmon packets with green beans on the grill.  

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Romaine, sliced tomatoes, and deviled eggs; vinaigrette
Orecchiette with onions, pork sausage, and Parmesan
Broccoli with lemon

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A very short cut version of arroz con pollo served with blistered Shishito Peppers. 

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Charred sumac - oregano chicken wings; carrot and celery sticks; homemade buttermilk ranch dressing
Leftover saffron couscous with zucchini and herbs, plus green and orange bell pepper

The yogurt marinade on the chicken wings, followed by a dual cooking method (charring on grill pans and then finishing in the oven) makes these wings incredibly moist. The chicken for this was somewhat irregularly sized this time, which meant a little more guesswork than usual on timing. So good.

The couscous was already very pretty but I decided to add more color by sauteeing some chopped bell pepper to add into the leftovers.

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Salad (romaine, tomato, cucumber, radishes; buttermilk ranch)
Cheese and chile quesadillas; sour cream
Leftover lemon apricot cinnamon chicken with orzo

I'd begun to think I'd lost my touch for making quesadillas. They just hadn't been coming out right. Last night's, however, were perfect. I tend to try to put too much into them, so I went more minimal, using just shredded cheddar and mozzarella, and some jarred pickled jalapeno slices. Perfection.

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Last night was grilled naan pizzas using up some leftover seasoned ground beef.  I picked up a used Weber Spirit grill off craigslist last week to replace my 15+ year old grill that's been slowly rusting away.  Very happy with the performance so far. 

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Pizza. Brie, blue cheese, caramelized onions, rosemary, cherries, and basil.

I love cherry season.

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Leftover meatballs from Sunday, which were a tribute to Marisa: 

I made pasta instead of polenta. I've made this with polenta before and either way it's wonderful. This recipe liberated me from browning the meatballs and making a mess of the stove top with splattered grease. The flavor of the tomato sauce and meatballs is just fine as long as the ground beef has enough fat content. I lust after the polenta stirring machine in the video. If I had one, I'd make polenta more often.

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