monavano Posted January 7, 2009 Share Posted January 7, 2009 Tossed salad Baked Greek shrimp over steamed rice (an allspice, cinnamon and crushed rep pepper laced tomato sauce* with shrimp tossed in after cooking for a bit and topped with Keswick's feta, then baked) Entenmann's poundcake with berry coulis and CoolWhip *I've been buying these Soprano cherry tomatoes from Cheesetique. The flavor is fresh and bright. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 8, 2009 Share Posted January 8, 2009 Grilled scallops, marinated in clementine juice, ginger, and sesame oil Potato croquettes with okonomiyaki sauce Nabana no karashi joyu: rape leaves parboiled, then dressed with a dried mustard/soy sauce/sake mixture Okowa Link to comment Share on other sites More sharing options...
zoramargolis Posted January 8, 2009 Share Posted January 8, 2009 oven-roasted herb-brined Eco-Friendly chicken vegetable "roasting rack"--potato, fennel, onion veggies' main: roasted delicata squash with duck egg and local sheep-milk cheese braised Next Step collards sticky toffee pudding 2006 Dom. Grand Veneur Les Champauvins Link to comment Share on other sites More sharing options...
Treva Posted January 8, 2009 Share Posted January 8, 2009 Strong Ass Coffee Panna Cotta by Angry Asian Espresso Martini Tylenol PM Link to comment Share on other sites More sharing options...
rkduggins Posted January 9, 2009 Share Posted January 9, 2009 Quick fry-up for the evening: shrimp fried rice, flavored with oyster sauce, soy and garlic. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 9, 2009 Share Posted January 9, 2009 guacamole and chips with Partida anejo tequila panko-crusted skate filets remoulade sauce farro pilaf haricots verts with roasted garlic and lemon sticky toffee pudding (left over) 2007 Strauss Gelber Muskateller Link to comment Share on other sites More sharing options...
Pat Posted January 9, 2009 Share Posted January 9, 2009 Black bean chicken nachos Guacamole Sour cream Extra tortilla chips for dipping Link to comment Share on other sites More sharing options...
zoramargolis Posted January 11, 2009 Share Posted January 11, 2009 Farewell dinner for Veggie-teen and Veggie-bf, who return to school tomorrow: roasted cippollini onions in balsamic marinade roasted red peppers with lemon, garlic and basil olives Chaource gigante beans baked in tomato sauce with basil braised mixed greens polenta quince and chestnut custard pie* 2006 Waterwheel Memsie Bendigo (shiraz, cabernet, malbec blend) *a complete improvisation based on what I had in the house that was going to spoil if I didn't do something with them. I roasted the quince and used the microwave peeling method described in another thread for the chestnuts. I pureed them together with eggs, cream, creme fraiche, cream cheese, Lyle's Golden Syrup, vanilla and lemon zest and baked the custard in a crumb crust made from Trader Joe's Triple Ginger biscuits. A remarkably felicitous combination of flavors with a rich, creamy custard consistency. Link to comment Share on other sites More sharing options...
rkduggins Posted January 11, 2009 Share Posted January 11, 2009 Panang tofu curry Steamed brown rice Link to comment Share on other sites More sharing options...
Pat Posted January 11, 2009 Share Posted January 11, 2009 Salmon patties on toasted sesame buns Mixed grains (quinoa, millet, amaranth) Lima beans I've always (as in my entire life) loved Birds Eye frozen fordhook limas. They've been increasingly hard to find in recent years, so I stocked up when I found them. I haven't seen them anywhere in probably well over a year. Recently I heard that they're no longer produced at all (though they still are listed on the company's website, so I'm not sure about that). Yesterday I decided that I'd better start using up my stash, which I'd been hoarding, but...too late. They tasted like the inside of the freezer . I don't know if any of the other boxes I have will be any better, but these were pretty bad Link to comment Share on other sites More sharing options...
synaesthesia Posted January 11, 2009 Share Posted January 11, 2009 Duck legs seared in the pan and finished in the oven with a pomegranate glaze, pomegranate seeds Red bliss potatoes finished with duck fat Steamed broccoli Apples with goat cheese drizzled with leftover pomegranate glaze Schaum sparkling pinot noir Link to comment Share on other sites More sharing options...
rkduggins Posted January 11, 2009 Share Posted January 11, 2009 Chunky potato soup with dill... we decided bread would be overkill. Link to comment Share on other sites More sharing options...
Pat Posted January 12, 2009 Share Posted January 12, 2009 Red pork posole Cornbread Mashed potatoes I served crumbled cornbread over the posole (Rancho Gordo red corn). The mashed potatoes are the best I've made in ages. I used the afternoon to prep and cook 16 enormous russets from an old Costco bag. They'd started to sprout and had to be peeled and pared fairly carefully. I got four dishes out of them, 8 for the awesome mashed potatoes and the rest for roasted potatoes, potato soup, and potato and red hatch chile gratin. We're eating a lot of potatoes this week . Link to comment Share on other sites More sharing options...
laniloa Posted January 12, 2009 Share Posted January 12, 2009 Spicy chicken soup with plenty of bok choy, carrots, and egg noodles. Take that, snow! Link to comment Share on other sites More sharing options...
Pat Posted January 13, 2009 Share Posted January 13, 2009 Iceberg salad with feta, cucumber, tomatoes, and nicoise olives Potato and red hatch chile gratin Link to comment Share on other sites More sharing options...
zoramargolis Posted January 13, 2009 Share Posted January 13, 2009 Eco-Friendly Red Wattle heirloom pork rib chops, quick-brined then pan-seared and braised, with creamy pan reduction sauce with whole grain mustard, cornichons and capers Tree and Leaf red cabbage, braised with Forelle pears, Muscat vinegar, honey and duck fat Puree of potato and celery root 2007 Henry Fessy Moulin-a-Vent Link to comment Share on other sites More sharing options...
Tweaked Posted January 13, 2009 Share Posted January 13, 2009 Farewell dinner for Veggie-teen and Veggie-bf, who return to school tomorrow: Anyone else feel...odd (or old!)...that we have been following the adventures of Veggie-teen for so many years that she now has a Veggie-bf. Sigh, they grow up so fast Link to comment Share on other sites More sharing options...
Pat Posted January 14, 2009 Share Posted January 14, 2009 beef fajitas marinated sirloin tips red and yellow pepper strips onions avocado tomato cilantro sour cream flour tortillas Link to comment Share on other sites More sharing options...
zoramargolis Posted January 14, 2009 Share Posted January 14, 2009 Anyone else feel...odd (or old!)...that we have been following the adventures of Veggie-teen for so many years that she now has a Veggie-bf. Sigh, they grow up so fast LOL! YOU feel old? Although it took me a few minutes to get used to, he's a nice young man and their relationship is so wholesome, compared to what I was doing when I was eighteen... My mother was a bit non-plussed, but then I reminded her that she was engaged to my dad when she was sixteen. Link to comment Share on other sites More sharing options...
Pat Posted January 15, 2009 Share Posted January 15, 2009 Beef tips and gravy over mashed potatoes Steamed broccoli with hot pepper sesame oil and hot pepper flakes Cornbread Link to comment Share on other sites More sharing options...
Pat Posted January 16, 2009 Share Posted January 16, 2009 Fondly remembering the dish from Corduroy: Seared sea scallops over garlic mashed potatoes, with white wine mushroom sauce. Good but not quite the same. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 16, 2009 Share Posted January 16, 2009 linguini with olive oil, roasted garlic and reggiano spinach salad with avocado, pine nuts, grape tomatoes and blueberries my version of "Shake and Bake"--Eco-Friendly chicken, marinated in salted buttermilk for 32 hours, rolled in panko and oven roasted on an oiled baking sheet. Almost as good as "real" fried chicken. Link to comment Share on other sites More sharing options...
DonRocks Posted January 16, 2009 Share Posted January 16, 2009 he's a nice young man and their relationship is so wholesome, compared to what I was doing when I was eighteen... Right, and I'm sure your mom said the same thing about you. Please note: a THREE-generation zinger with a single sentence! Link to comment Share on other sites More sharing options...
Anna Blume Posted January 16, 2009 Share Posted January 16, 2009 Right, and I'm sure your mom said the same thing about you.Please note: a THREE-generation zinger with a single sentence! Shoot! When I saw "Last Post DonRocks" in the Dinner thread, I thought that maybe, just maybe, he took that stick of butter out of the fridge and cooked something! Link to comment Share on other sites More sharing options...
zoramargolis Posted January 17, 2009 Share Posted January 17, 2009 Right, and I'm sure your mom said the same thing about you.Don, I don't think you quite understand--I was eighteen during "the summer of love" days, and I wasn't a bystander. Link to comment Share on other sites More sharing options...
legant Posted January 17, 2009 Share Posted January 17, 2009 Did you buy these gluten free products? Orr, did you make the pastas yourself? Acorn squash gluten free raviolis with sage butterclams and gluten free linguine duck liver gluten free raviolis Pork shanks and artichokes over gluten free pappardelle Cheese course of one goat cheese, one French blue and one Spanish blue gluten free cupcakes Link to comment Share on other sites More sharing options...
lperry Posted January 18, 2009 Share Posted January 18, 2009 Trader Joe's whole wheat pizza crust with roasted asparagus, baby bella mushrooms, and shallots, sun dried tomato puree for sauce and herbed chevre on top. 2001 Bodegas Riojanas Viña Albina Reserva Rioja. Link to comment Share on other sites More sharing options...
Pat Posted January 18, 2009 Share Posted January 18, 2009 Last night was Antipasto platter with grapes, prosciutto, cheeses, chorizo (2 kinds), olives, cornichons, pepperoncini, anchovies and roasted peppers Fromage fort Baguette and olive bread slices Lamb-Mint-Feta Phyllo Cigars Prosecco The cheeses were great--a wide variety. In addition to what I had planned, our houseguest brought more cheeses, plus a couple of kinds of chorizo and olive bread (all from Zingerman's in Ann Arbor). We never got to the pies she brought but sampled some pecan pie for breakfast this morning . Link to comment Share on other sites More sharing options...
laniloa Posted January 18, 2009 Share Posted January 18, 2009 Clean out the fridge soup. Link to comment Share on other sites More sharing options...
lperry Posted January 18, 2009 Share Posted January 18, 2009 Black bean chili from the Greens cookbook topped with feta, tortilla chips, and cilantro. Now I need to find a lime for some margaritas. Link to comment Share on other sites More sharing options...
Pat Posted January 19, 2009 Share Posted January 19, 2009 Beef barley vegetable soup Salad of butter lettuce, radicchio, nicoise olives, pecans, and Lincoln Log goat cheese; sherry vinaigrette Baguette and olive bread slices Fromage Fort Hummus Link to comment Share on other sites More sharing options...
zoramargolis Posted January 19, 2009 Share Posted January 19, 2009 linguini with Eco-Friendly sausage ragu iceberg and spinach salad with blue cheese dressing 2006 La Cattura Link to comment Share on other sites More sharing options...
legant Posted January 19, 2009 Share Posted January 19, 2009 Braised beef short ribs Polenta w/ blue cheese Brussels sprouts (A rather nasty Gallo Cabernet which was later replaced with a much better) Alamos Malbec Link to comment Share on other sites More sharing options...
legant Posted January 20, 2009 Share Posted January 20, 2009 Mahi Mahi tacos with Napa cabbage and lime-cilantro crema Veramonte Sauvignon Blanc Epicurious-style comments: I picked up a 1/2 lb of Mahi Mahi the other day for several reasons: I didn’t remember the taste; it was reasonably priced; and I couldn’t get that joke out of my head – May I have the Mahi? I don’t think I could eat the whole Mahi Mahi. But… what to do? What to do? After several online searches, I settled on fish tacos. One called for seasoning the fish with “taco seasoning” packet and baking. Another called for pan-frying the fish. And yet another called for braising the fish in a tomato sauce. I decided to go the “seasoning” packet route, sans the packet. I checked the ingredients on the McCormick blend; other than the multi-syllable additives – and a tremendous amount of sodium – I had most of the other stuff on hand: garlic, cumin, red pepper, coriander. I combined the spices, seasoned the fish, and roasted at 425 degrees for 20 minutes. I probably overcooked the fish, but… That's the way, uh-huh, uh-huh, I like it, uh-huh, uh-huh… While the fish cooked, I made the “crema” – a fancy, Zora-esque name for cream sauce. I mixed sour cream, scallions, cilantro, lime juice and zest, garlic. Oh, and a pinch of salt. Now for the “crunch.” I had looked at a cabbage slaw mix at the store. However, at almost $2/lb it was priced quite a bit more than a head of green cabbage at $0.69/lb. However, when I got home I “found” a half head of Napa cabbage. Hey! I could use the green cabbage for an Alicha later this week. Fish done. Crema set aside to let the flavors meld. Napa sliced. I poured a glass of the Veramonte and assembled the taco, layering the crema, Napa, and fish on a flour tortilla. Verdict: I would try this again using catfish or tilapia; I wasn’t too crazy about the Mahi Mahi. Also, I would change up the spices on the fish; the garlic, cumin and coriander mixture just didn’t do it for me. I would like something a bit brighter. Maybe add some lime zest into the spice mix. Or, I would bake the fish with seasoned breadcrumbs. But otherwise, it was pretty okay. Definitely a do-over. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 20, 2009 Share Posted January 20, 2009 Mahi Mahi tacos with Napa cabbage and lime-cilantro cremaVeramonte Sauvignon Blanc Epicurious-style comments: I picked up a 1/2 lb of Mahi Mahi the other day for several reasons: I didn’t remember the taste; it was reasonably priced; and I couldn’t get that joke out of my head – May I have the Mahi? I don’t think I could eat the whole Mahi Mahi. But… what to do? What to do? After several online searches, I settled on fish tacos. One called for seasoning the fish with “taco seasoning” packet and baking. Another called for pan-frying the fish. And yet another called for braising the fish in a tomato sauce. I decided to go the “seasoning” packet route, sans the packet. I checked the ingredients on the McCormick blend; other than the multi-syllable additives – and a tremendous amount of sodium – I had most of the other stuff on hand: garlic, cumin, red pepper, coriander. I combined the spices, seasoned the fish, and roasted at 425 degrees for 20 minutes. I probably overcooked the fish, but… That's the way, uh-huh, uh-huh, I like it, uh-huh, uh-huh… While the fish cooked, I made the “crema” – a fancy, Zora-esque name for cream sauce. I mixed sour cream, scallions, cilantro, lime juice and zest, garlic. Oh, and a pinch of salt. Now for the “crunch.” I had looked at a cabbage slaw mix at the store. However, at almost $2/lb it was priced quite a bit more than a head of green cabbage at $0.69/lb. However, when I got home I “found” a half head of Napa cabbage. Hey! I could use the green cabbage for an Alicha later this week. Fish done. Crema set aside to let the flavors meld. Napa sliced. I poured a glass of the Veramonte and assembled the taco, layering the crema, Napa, and fish on a flour tortilla. Verdict: I would try this again using catfish or tilapia; I wasn’t too crazy about the Mahi Mahi. Also, I would change up the spices on the fish; the garlic, cumin and coriander mixture just didn’t do it for me. I would like something a bit brighter. Maybe add some lime zest into the spice mix. Or, I would bake the fish with seasoned breadcrumbs. But otherwise, it was pretty okay. Definitely a do-over. I'm not a big fish taco fan, but the crema sure sounds good to me. Actually, rather than changing the dried spices on the fish, I'd suggest leaving the fish "plain"--they make fish tacos with deep-fried fish in California--and adding brightness and flavor with a fresh salsa.tonight we had: salad with roasted beets and homemade chevre, lemon vinaigrette roasted Eco-Friendly veal top round roast oven-braised veg--turnip, carrot, parsnip, brussels sprouts, fennel, onion, leek, garlic, shallot, and potatoes, Niman Ranch bacon (the veg were first sauteed with the bacon and then oven braised in chicken stock and white wine until just tender. The meat was browned on the stovetop and then nestled on top of the veg in the pot with the top off and the oven temperature turned up. The heat caramelized the veg and turned them meltingly tender, and reduced the liquid to a jus HD vanilla ice cream with dulce de leche and Trader Joe's shortbread cookie 2005 Goldeneye Pinot Noir--the same CA wine they are having at the Inaugural lunch tomorrow. Good choice. Link to comment Share on other sites More sharing options...
Pat Posted January 21, 2009 Share Posted January 21, 2009 Verdict: I would try this again using catfish or tilapia; I wasn’t too crazy about the Mahi Mahi. Also, I would change up the spices on the fish; the garlic, cumin and coriander mixture just didn’t do it for me. I would like something a bit brighter. Maybe add some lime zest into the spice mix. Or, I would bake the fish with seasoned breadcrumbs. But otherwise, it was pretty okay. Definitely a do-over.I usually use leftover fish to make fish tacos. I've had better success with that than trying to make them from fresh fish. The first several times I made them I used leftover seared pepper tuna, which is probably not what you're supposed to use, but I've found it works great. I add some lime juice to it and warm before assembling the tacos. The sauce is bottled ranch dressing with some mayo, and some roasted garlic and jalapenos, with parsley or cilantro. Any kind of shredded cabbage adds the right crunch, or iceberg lettuce. I add a salsa, if I have some.ETA: Tonight's dinner was a casserole recipe I found online: penne with chicken, roasted peppers, bacon, and smoked gouda. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 22, 2009 Share Posted January 22, 2009 mixed green salad with buttermilk blue cheese dressing Maine sweet shrimp with chorizo and artisan grits haricots verts with Meyer lemon 2007 Las Brisas Link to comment Share on other sites More sharing options...
rkduggins Posted January 23, 2009 Share Posted January 23, 2009 Brandied-bacony roast chicken Mushroom potato gratin baby arugula with homemade honey mustard dressing Link to comment Share on other sites More sharing options...
Pat Posted January 23, 2009 Share Posted January 23, 2009 Salad of butter lettuce, tomatoes, and black-eyed peas with vinaigrette Tortilla chips and hummus Mixed olives Sausage-feta phyllo squares Link to comment Share on other sites More sharing options...
Anna Blume Posted January 23, 2009 Share Posted January 23, 2009 Nothing local. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 23, 2009 Share Posted January 23, 2009 Gyuuniku misoyaki -- thinly sliced beef spread with miso, then grilled Kinpira gobou -- burdock root stir-fried, then simmered with sake, sugar, mirin, and soy sauce Hourenso no karashi-joyu -- parboiled spinach, chilled and dressed with a soy sauce/sake/mustard mixture Miso soup with seaweed and tofu Steamed rice Link to comment Share on other sites More sharing options...
zoramargolis Posted January 23, 2009 Share Posted January 23, 2009 last night: planked Arctic char, inaugurating my new Hasty Bake charcoal grill/oven roasted spiced portobello braised beet greens basmati rice 2007 La Volcanique Cotes du Forez Link to comment Share on other sites More sharing options...
monavano Posted January 23, 2009 Share Posted January 23, 2009 Chicken with onions, bell peppers and olives with tomato sauce (bay, rosemary, red wine, red chili pepper flakes and a little sugar) Baked cheese grits with rosemary (my rosemary out back is still kickin") The grits are amazing-just make grits and add milk/egg and then bake for an hour or so. I'd do them with breakfast, brunch or braises. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 24, 2009 Share Posted January 24, 2009 Nabe (hotpot) using salt/leek base soup, pork thigh, leek, shiitake, tofu, and mizuna. Steamed rice 2008 Kirin limited edition beer using hops from nearby Tono Link to comment Share on other sites More sharing options...
zoramargolis Posted January 25, 2009 Share Posted January 25, 2009 Woodford Reserve and CAF Manhattans cherry-smoked babyback ribs spicy bbq sauce coleslaw bbq beans MM baguette 2004 Ch.de Gaudou Cahors pear&frangipane tart, HD vanilla ice cream Canton Ginger Liqueur Link to comment Share on other sites More sharing options...
hillvalley Posted January 25, 2009 Share Posted January 25, 2009 cherry-smoked babyback ribsHow did the new toy work? Link to comment Share on other sites More sharing options...
zoramargolis Posted January 25, 2009 Share Posted January 25, 2009 How did the new toy work? The bbq was brilliant. Its new owners slightly less so--we had a minor grease fire during the final saucing, a result of letting the steam pan go dry. But the ribs were ready to take off at that point anyway, it was just a bit of slapstick comedy complete with flying sauce bowl. The ribs had been brined and we smoked them for 4 1/2 hours @ 200f-250f--they were moist, falling off the bone tender. Our dinner guest wasn't due for another couple of hours, so I sauced the racks (three of them) wrapped each in heavy foil, and we put them back to keep warm in the residual heat of the Hasty-Bake with the door slightly propped open. Link to comment Share on other sites More sharing options...
Pat Posted January 25, 2009 Share Posted January 25, 2009 Chiles Rellenos Soft tacos with chorizo and refried bean filling (excess from the chile stuffing) Link to comment Share on other sites More sharing options...
Pat Posted January 26, 2009 Share Posted January 26, 2009 For dinner tonight, I have to say: "Thank you, Zora." I tried your buttermilk-soaked, panko-coated, oven-fried chicken and it came out great. With that we had Anson Mills coarse grits, which I knew about from something you posted a while back. (Made them in the crockpot and added 2 kinds of Spanish chorizo and Manchego cheese at the end.) We also had a BLT salad with homemade buttermilk dressing and a tortilla soup I improvised from what was on hand, including a couple of poblano peppers. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 26, 2009 Share Posted January 26, 2009 For dinner tonight, I have to say: "Thank you, Zora."In that case, I'll say: "You're welcome!" What's great about this thread is that we get/give good ideas to and from each other. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now