pizza man Posted December 6, 2008 Share Posted December 6, 2008 2 eggs over easy home fries Link to comment Share on other sites More sharing options...
aaronsinger Posted December 6, 2008 Share Posted December 6, 2008 Pan-seared/oven finished pork chops with an apple and onion cream sauce. Simple steamed green beans Sweet Tea Vodka with fresh, homemade Sweet Tea Link to comment Share on other sites More sharing options...
zoramargolis Posted December 6, 2008 Share Posted December 6, 2008 Iceberg wedge with blue cheese dressing Guacamole with homemade tortilla chips for Veggie-teen Charcoal grilled flap meat steak with mole negro de Oaxaca Cheese enchiladas with mole negro for V-t Frijoles refritos Oven roasted broccoli 2007 Les Amis de la Bouissiere Link to comment Share on other sites More sharing options...
turbogrrl Posted December 7, 2008 Share Posted December 7, 2008 We ventured out in the snow for groceries, only to discover when we got home that *someone* forgot butter. Nick had decided it was to be a mac n cheese night, and somehow I volunteered to venture out in search of butter. This is actually a problem when one is at 9th and V, and it is snowing out. Neither CVS nor 7-11 had butter. The 11-mart, tucked down a dark part of 11th, redolent with the smell of bleach and damp, had a shrink-wrapped pack of 9 lbs of butter tuck way back in the back of the cheese shelf. I was not walking to columbia heights *or* P street for butter. It was cold. I grabbed a lb of indeterminate butter, put it in the bullet-proof tray with a 5-spot on top, and watched it whirl away from me and towards the cashier. On the way home I trudged past oohs and aahs, and stuck my head in. Every experiment needs a control, right? A quart of their mac n cheese obtained, I went home. We had a *lot* of mac n cheese last night: some traditional soul food, some with sharp cheddar and Gruyère. Both good. Link to comment Share on other sites More sharing options...
Pat Posted December 7, 2008 Share Posted December 7, 2008 Braised veal short ribs with parsnips Corn Pudding Mashed turnips and potatoes Green beans with cashews and fried prosciutto Prosciutto-Parmesan bread Everything but the veal and parsnips was recycled leftovers. The prosciutto and cashews were great with the green beans. The veal was grass-fed, and I think I overcooked it. It should have been more tender than it was. The parsnips, however, were excellent. I know there must be a name for the technique, but I don't know what it is. They were cooked in water until the water burned off and then butter was added to the pan and they cooked a few more minutes in that. They were really good. I'm planning to chop the leftover veal in fairly small pieces and use it in a pot pie for dinner tonight. I'm going to cook some turnips, carrots, and squash in the leftover braising liquid and reduce it. Then I'll add the veal back in and bake the pie. I want to cook the veal a minimal amount more since it's already overcooked. Link to comment Share on other sites More sharing options...
Pat Posted December 8, 2008 Share Posted December 8, 2008 A hearty meal on a cold almost-winter's night: Veal stew White cheese chicken lasagna The lasagna was great. It was a good use for leftover chicken. I also had leftover manicotti filling (ricotta and goat cheeses mixed with chopped turnip greens). I used that for the ricotta portion and omitted the spinach. I added more chicken in place of the spinach in that layer. I intended to turn last night's leftover veal into pot pie but only got as far as making the filling. I decided I didn't have time and energy for making the pie crust to turn it into pot pie. It worked well as stew. The veal didn't seem tough cut into small cubes for the stew. I used onions, carrots, parsnips, turnips, and zucchini for the vegetables. Link to comment Share on other sites More sharing options...
porcupine Posted December 8, 2008 Share Posted December 8, 2008 Porc, your description of the acorn squash sounded so good, but wasn't sure what to do w the sage. Ended up making a sage butter for roasting. Didn't have the patience to deep-fry battered leaves, though those might have been nice to dip into the yolk. A little more detail, then: cut the squash longitudinally and cut a slice off the outside so that they can sit up straight; get all the seeds out; coat in olive oil and salt, roast in oven cut side down until tender (about 40 min at 375). Remove from oven, cut a few shallow slits in the cavity, rub with butter (yeah I know, oil then butter?; but who am I to question Frank Ruta?), drop in a slice of hot chili pepper (eg serrano) and a few sage leaves, then return to oven and bake until the butter is all melted and almost sizzling, then take them out of the oven and crack an egg into each cavity, drizzle that with oil, more sage, more chili pepper, salt; back in the oven one more time to set the eggs; shave lots of cheese over all. Love your idea for deep fried sage leaves. (There ought to be a 'licking your lips' emoticon.) Link to comment Share on other sites More sharing options...
rkduggins Posted December 8, 2008 Share Posted December 8, 2008 Roast chicken, shred meat and skin into a pot with golden raisins, 3T chopped fresh rosemary and the juice from the roast pan, plus more broth if needed. Mix with tagliatelle and eat straight out of the pan. Or in bowls, if you must. I find this dish intoxicating. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 9, 2008 Share Posted December 9, 2008 Fresh pea soup (made with sugarsnaps) with julienne of pan crisped country ham Iceberg wedge salad with blue cheese tiny scoop of Haagen Dasz Fleur de Sel Caramel ice cream 2005 Don Olegario Albariño Link to comment Share on other sites More sharing options...
mdt Posted December 9, 2008 Share Posted December 9, 2008 Roasted EcoFriendly Pork Belly with Chinese Five Spice Rub Cabbage and Carrots braised in Pear Cider 2001 Riefle Riesling Steinert Grand Cru (a little too sweet for this dish, but a nice wine) Link to comment Share on other sites More sharing options...
Al Dente Posted December 9, 2008 Share Posted December 9, 2008 A little more detail, then: cut the squash longitudinally and cut a slice off the outside so that they can sit up straight; get all the seeds out; coat in olive oil and salt, roast in oven cut side down until tender (about 40 min at 375). Remove from oven, cut a few shallow slits in the cavity, rub with butter (yeah I know, oil then butter?; but who am I to question Frank Ruta?), drop in a slice of hot chili pepper (eg serrano) and a few sage leaves, then return to oven and bake until the butter is all melted and almost sizzling, then take them out of the oven and crack an egg into each cavity, drizzle that with oil, more sage, more chili pepper, salt; back in the oven one more time to set the eggs; shave lots of cheese over all.Love your idea for deep fried sage leaves. (There ought to be a 'licking your lips' emoticon.) I love acorn squash. We had them last night along with a kickass chicken noodle soup my wife made (well, except the noodles). Someone turned me on to acorn squash with lime. The flavors work great-- just roast them as you mention above, and then make a lime vinaigrette with a little cumin and pour a little over the roasted squash. If you want more roasted flavor, and shorter cooking time, cut the squash into wedges. Be careful with that knife-- cutting a squash is indeed perilous. Link to comment Share on other sites More sharing options...
porcupine Posted December 9, 2008 Share Posted December 9, 2008 Salad of Belgian endive, apple, balsamic vinegar glazed roasted butternut squash, blue cheese Ciabatta roll The salad is from the current issue of Bon Apetit, and frankly sounds better than it tastes. I figured the squash would give it enough substance to stand alone as a light main course, and it did, but the flavor combination was just odd. Think I'd like it better using the squash for a soup to be eaten alongside. AD, thanks for the acorn squash with lime recipe! Link to comment Share on other sites More sharing options...
zoramargolis Posted December 9, 2008 Share Posted December 9, 2008 Someone turned me on to acorn squash with lime. The flavors work great-- just roast them as you mention above, and then make a lime vinaigrette with a little cumin and pour a little over the roasted squash. Lime vinaigrette with cumin (and cilantro) is wonderful in two other dishes that I've also enjoyed: first is in a barley and corn salad that is very simple and works well with frozen corn or Trader Joe's canned corn, which is sweet and crisp. I've done that one many times and it is really delicious. The second is a Russ Parsons recipe that I found last year--wedges of fuyu persimmon tossed with lime-cumin vinaigrette and cilantro. I like it a lot, but it was not as well received by my family. I love the sweetness of the persimmon with the lime juice. Be sure in all applications to use some shredded lime zest, as well. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 11, 2008 Share Posted December 11, 2008 Hasenpfeffer over polenta Salad Clementines from Spain Wine & vinegar marinated Eco-Friendly rabbit legs braised w bacon, mirepoix vegetables, mushrooms and just a touch of cocoa powder. P.S. Thanks, P, for full details on squash, and both AD & ZM for further thoughts on something else to do w the limes and cilantro in fridge. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 11, 2008 Share Posted December 11, 2008 merguez (lamb) meatballs with minted yogurt basmati rice gigante beans with tomato sauce (canned) golden cauliflower sauteed/steamed with ras al hanout sliced cucumbers with meyer lemon juice and sea salt hummus and mini-pitas Trader Joe's chocolate-covered fleur de sel caramel clementine 2005 Dom. Chantelouserie Bourgueil Link to comment Share on other sites More sharing options...
bettyjoan Posted December 11, 2008 Share Posted December 11, 2008 Risotto with peas and prosciutto--recipe called for some grated lemon zest, and it gave the dish a really nice kick. I could eat risotto every day. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 12, 2008 Share Posted December 12, 2008 Last night-- Slow-roasted Atlantic salmon with cilantro-lime butter Basmati rice and crimini duxelles Braised kale 2007 Strauss Gelber Muskateller Link to comment Share on other sites More sharing options...
DanCole42 Posted December 12, 2008 Share Posted December 12, 2008 Last night--Slow-roasted Atlantic salmon with cilantro-lime butter Basmati rice and crimini duxelles Braised kale 2007 Strauss Gelber Muskateller What happened to the cassoulet??? Link to comment Share on other sites More sharing options...
zoramargolis Posted December 12, 2008 Share Posted December 12, 2008 What happened to the cassoulet??? That's a longer range project. I have to get some pork shoulder and sausage casing, marinate the pork and make sausages. Find the right beans. It's going to take a while. Meanwhile the duck confit is just going to get better and better. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 12, 2008 Share Posted December 12, 2008 Used the leftover pea and prosciutto risotto to make arancini, little cheese-and-risotto croquettes. YUM. Fried goodness, served with tomato sauce and fresh basil. Link to comment Share on other sites More sharing options...
pizza man Posted December 12, 2008 Share Posted December 12, 2008 Italian sausage braised with carrot, potato, boston lettuce, parsley, and breadcrumbs... RC cola Link to comment Share on other sites More sharing options...
laniloa Posted December 13, 2008 Share Posted December 13, 2008 Risotto with roasted asparagus and tomato and spicy sausage. Very tall glass of Snoqualmie unoaked Chardonnay brought over by my cousin. For dessert -- writing my public narrative final paper. Tasty! Link to comment Share on other sites More sharing options...
zoramargolis Posted December 13, 2008 Share Posted December 13, 2008 Steamed artichoke with blue cheese dressing Oven-braised brisket Brussels sprouts with golden raisins and Meyer lemon Roasted garlic mashed potatoes bosc pears poached in spiced wine with vanilla creme fraiche 2001 Le Clos du Caillou Cotes du Rhone Reserve Link to comment Share on other sites More sharing options...
Anna Blume Posted December 13, 2008 Share Posted December 13, 2008 Meatloaf made from part of Maddy's 1/8 share of a cow raised humanely in a nearby pasture before slaughter, grinding... Roasted sweet potato Tuscan kale, blanched, chopped, and braised quickly w garlic and red chili flakes Haven't decided yet what's for dessert Link to comment Share on other sites More sharing options...
zoramargolis Posted December 14, 2008 Share Posted December 14, 2008 Using up leftovers and refrigerator miscellany: cheese enchiladas with mole negro rajas de poblanos refried beans rice with mushrooms iceberg lettuce salad with lemon vinaigrette spiced wine poached pear with vanilla creme fraice Dogfish Head India Brown Ale Link to comment Share on other sites More sharing options...
Anna Blume Posted December 14, 2008 Share Posted December 14, 2008 Black bean soup w sweet potato and West Virginian ham Beet salad w goat cheese, watercress and Pennsylvanian walnuts (Meyer lemon juice and olive oil) Apple and quince crisp w dried cranberries in topping (done in 9 minutes and counting) Link to comment Share on other sites More sharing options...
MelGold Posted December 15, 2008 Share Posted December 15, 2008 More like all day grazing starting around 2: Creme brulee french toast Lox on pumpernickle with a lemon cream cheese (HV) Bowls full of Apple Jacks and a peppery Bloody Mary (or two) to wash all my cares away. Link to comment Share on other sites More sharing options...
hillvalley Posted December 15, 2008 Share Posted December 15, 2008 More like all day grazing starting around 2:Creme brulee french toast Lox on pumpernickel with a lemon cream cheese (HV) Bowls full of Apple Jacks and a peppery Bloody Mary (or two) to wash all my cares away. Don't forget baked mac and cheese Hash brown casserole Homemade yellow cake with chocolate chunks vanilla filled lace cookies Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2008 Share Posted December 15, 2008 Baguette with Humboldt Fog Baked ham Pan roasted parsnips Cheese grits Baked sweet potatoes Link to comment Share on other sites More sharing options...
hm212 Posted December 15, 2008 Share Posted December 15, 2008 Don't forget baked mac and cheese Hash brown casserole Homemade yellow cake with chocolate chunks vanilla filled lace cookies This menu just put a smile on my face (Thanks). Link to comment Share on other sites More sharing options...
MelGold Posted December 15, 2008 Share Posted December 15, 2008 Don't forget baked mac and cheese Hash brown casserole Homemade yellow cake with chocolate chunks vanilla filled lace cookies yeah, I didn't eat any of that. By the time I got there, M&C and the casserole were cold (call me lazy, I wouldn't walk three steps & pop it in the microwave to reheat). Guess it also helps that I had already had baked brie, tortellini, salad and cookies at a baby shower 30 minutes earlier. Ugh, I don't think I'm going to eat for a week. Link to comment Share on other sites More sharing options...
rkduggins Posted December 15, 2008 Share Posted December 15, 2008 Keema Panchphoran Aloo Muttar paneer Garlic naan The house still smelled awesome when I woke up this morning. Link to comment Share on other sites More sharing options...
DanCole42 Posted December 15, 2008 Share Posted December 15, 2008 KeemaPanchphoran Aloo Muttar paneer Garlic naan I only know what one out of seven words in that list means Pantry raid veal stew with a side of Guinness and bread Take THAT, Winter! Link to comment Share on other sites More sharing options...
Pat Posted December 15, 2008 Share Posted December 15, 2008 Smoked salmon, Morbier, and cucumber sandwiches on baguette Ham and cucumber sandwiches on baguette Doctored canned chili (Amy's) over cheese grits Link to comment Share on other sites More sharing options...
Anna Blume Posted December 16, 2008 Share Posted December 16, 2008 Pantry raid veal stew with a side of Guinness and breadTake THAT, Winter! Today? You move or something?Thick grilled steaks on a bed of arugula, mushroom strewn Purple Cherokees w snipped basil Corn on the cob Sliced peaches over home-made ginger ice cream Link to comment Share on other sites More sharing options...
porcupine Posted December 16, 2008 Share Posted December 16, 2008 KeemaPanchphoran Aloo Muttar paneer Garlic naan The house still smelled awesome when I woke up this morning. Did you like the recipe for muttar paneer, and if so will you post it? I haven't found one yet that was worth making again. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 16, 2008 Share Posted December 16, 2008 Wild Turkey rye Manhattans Green chile cheeseburgers Kabocha croquettes Link to comment Share on other sites More sharing options...
laniloa Posted December 17, 2008 Share Posted December 17, 2008 Roasted potatos and asparagus with some freshly caught, super sweet Maine shrimp. Tossed with lime juice and cumin. Comfort food after a rough budget final. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 17, 2008 Share Posted December 17, 2008 Pasta with bolognese sauce made with leftover braised brisket (J had De Cecco linguine and I had whole wheat spaghetti) Romaine salad with artichoke and tomato and blue cheese dressing Georgetown Cupcakes coconut cupcake--split between the two of us. 2006 Colosi Sicilia Rosso Link to comment Share on other sites More sharing options...
Pat Posted December 17, 2008 Share Posted December 17, 2008 Porcupine's acorn squash with sage, egg, and pecorino, as described upthread Au gratin potatoes and ham Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 17, 2008 Share Posted December 17, 2008 Hotpot made with hakusai (Chinese cabbage), maitake, tofu, thinly sliced pork, and shirataki (devil's tongue jelly noodles). Served with ponzu for dipping. Steamed rice Link to comment Share on other sites More sharing options...
bettyjoan Posted December 17, 2008 Share Posted December 17, 2008 Spicy chicken sandwiches with cilantro lime mayo. Yum. The chicken was marinated in egg, Tabasco, oregano, salt, and pepper, and was then rolled in crushed baked tortilla chips and pan seared. I served the cutlets on Kaiser rolls with lettuce, red onion slices, and the mayo. Link to comment Share on other sites More sharing options...
rkduggins Posted December 18, 2008 Share Posted December 18, 2008 Did you like the recipe for muttar paneer, and if so will you post it? I haven't found one yet that was worth making again. I did like it, but the fried cheese was messy and a pain.Muttar Paneer * 1/2 cup vegetable oil * 8 ounces paneer, cut into 1/2-inch cubes * 1 onion, halved * 2 cloves garlic, roughly chopped * 1-inch piece ginger, roughly chopped * Sprinkling of salt * 1 teaspoon turmeric * 1 teaspoon garam masala * 2 (10-ounce) packets frozen peas * 1 teaspoon tomato puree * 1 cup vegetable stock * Special equipment: food processor Directions Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.) Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas. Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now. In which case, take off the foil and add the paneer cubes to warm them through before serving. Link to comment Share on other sites More sharing options...
Anna Blume Posted December 18, 2008 Share Posted December 18, 2008 Braised spareribs w diced root vegetables and Savoy cabbage German egg noodles Apple w cheddar Recipe for guinea hens in Cooking at Home on Rue Tatin was source of inspiration; results great for rainy winter day. Ribs from Cedarbrook. Bacon: Highland Dairy. Sunchokes: Next Step Produce. Parsnip: Sunnyside. Yellow & orange carrots: Twin Springs. Onions: Snider's. Lemon thyme: Farm @ Sunnyside. Fresh bay leaves: Bernie. Juniper berries: Heather. Willm, noodles & parsley: Rodman's. Champagne vinegar, olive oil, salt & pepper: Whole Foods. Pear cider: Black Rock Orchards. [Exceptionally delicious] Savoy cabbages: Tree & Leaf. Gold Rush apple: Toigo. Cave-aged cheddar: Chapel's Country Creamery. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 18, 2008 Share Posted December 18, 2008 Ribs from Cedarbrook. Bacon: Highland Dairy. Sunchokes: Next Step Produce. Parsnip: Sunnyside. Yellow & orange carrots: Twin Springs. Onions: Snider's. Lemon thyme: Farm @ Sunnyside. Fresh bay leaves: Bernie. Juniper berries: Heather. Willm, noodles & parsley: Rodman's. Champagne vinegar, olive oil, salt & pepper: Whole Foods. Pear cider: Black Rock Orchards. [Exceptionally delicious] Savoy cabbages: Tree & Leaf. Gold Rush apple: Toigo. Cave-aged cheddar: Chapel's Country Creamery. I'd be very surprised if anyone managed a more locavorian meal than that! Link to comment Share on other sites More sharing options...
bettyjoan Posted December 18, 2008 Share Posted December 18, 2008 Oyster and wild rice bisque (from Cooking Light magazine). Very tasty, though next time I'll get smaller oysters--huge ones are nice on the halfshell, but not so much in soup. Vinum Africa chenin blanc Link to comment Share on other sites More sharing options...
porcupine Posted December 18, 2008 Share Posted December 18, 2008 Monday: sauerbraten; collards with apple cider vinegar sauce Tuesday: leftover lamb stew Wednesday: cherry Jello and a few crackers Link to comment Share on other sites More sharing options...
Demetrius Posted December 18, 2008 Share Posted December 18, 2008 Tuesday: Lamb Loin Reduced equal parts Merlot and Pomegranate by one-half, dropped in a bayleaf and added arrowroot for thickening Deglazed onions Roasted red potatoes Wednesday: Seared sea scallops Angel Hair pasta with grated Parmigiano-Reggiano *leftover reduction from Tuesday night dinner Link to comment Share on other sites More sharing options...
Pat Posted December 19, 2008 Share Posted December 19, 2008 Ham and cabot sharp cheddar sandwiches on Marvelous Market rustic bread Sweet potato bourbon soup from the Post article on Ris Lacoste yesterday The soup called for 1 1/2 cups of bourbon, which I thought seemed excessive, so I only used 1/2 cup. It also called for a valencia orange, but I used a tangerine, since I still have most of a bag of them. This soup smells and tastes wonderful. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 19, 2008 Share Posted December 19, 2008 Tonight: J--Aviation gin dry martini, olive and twist. Me--a "Ginger Rodgers" (our name)--Hendrick's gin, Dolin dry vermouth, Domaine de Canton ginger liqueur and Meyer lemon twist. Delicious! Hubert Keller's potato, shallot and fresh herb pie--an Alsatian double-crusted potato quiche with Comté Haricots verts 2007 Treana Central Coast Viognier/Marsanne Link to comment Share on other sites More sharing options...
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