Xochitl10 Posted February 28, 2009 Share Posted February 28, 2009 Last night: Fuku-bukuro: deep-fried tofu sheets, split and stuffed with simmered ground pork, burdock root, carrot, and shiitake, then rolled and tied with gourd strips and simmered in a dashi/sugar/soy sauce stock Miso soup with wakame seaweed and crumbled fu (wheat gluten) 5:1 Akita Komachi and black rice, steamed Tonight: Miso-grilled tofu Gobou tataki: simmered, beaten burdock root dressed with ground sesame, soy sauce, vinegar, and brown sugar Daikon to serori no remon ae: salad made of julienned daikon and celery, scallops, and ginger with a lemon dressing Leftover miso soup Steamed rice (back to the local organic hitomebore variety) Link to comment Share on other sites More sharing options...
zoramargolis Posted March 1, 2009 Share Posted March 1, 2009 dinner with cousins from Montreal: roasted red pepper and roasted poblano rolled around home made lavender chevre crostini with maro--fava bean puree with garlic, lemon and basil Maine sweet shrimp with lemon-fennel aioli warm medjool dates with lavender chevre, lemon zest and Maldon salt marinated cippolini onions chile olives marcona almonds 2007 Villa Sparina Gavi duck confit salad with frisee, mache, shaved fennel, blood orange and roasted baby beet 2005 Nicolas Rossignol Bourgogne charcoal roasted cedar planked British Columbia salmon with cilantro-lime butter charcoal roasted asparagus new potatoes pan-crisped in duck fat Firefly Farm Buche Noir Everona Piedmont Cashel blue dried figs and fresh forelle pear 2001 Villa la Selva Felciaia flourless chocolate cake with creme chantilly Amaro Nonino Link to comment Share on other sites More sharing options...
Pat Posted March 1, 2009 Share Posted March 1, 2009 I had extra pie dough left from a tart I made last week and some ground beef defrosting, so I decided to make Armenian lahmajoon, using a recipe from The Cuisine of Armenia by Sonia Uvezian for the topping. Her recipe calls for lamb, but others call for beef or a mix of the two. I had too much meat topping for the crust, so I made two more pies with flour tortillas as the base. They came out really well. I had no idea if pie pastry would substitute well for the yeast crust the dish calls for, but it worked. The rest of the meal was leftover rice pilaf and leftover beans with lamb sausage. Link to comment Share on other sites More sharing options...
DanCole42 Posted March 2, 2009 Share Posted March 2, 2009 Ratatouille (from the movie Ratatouille) Blackened Cajun catfish (from the movie Star Wars) Link to comment Share on other sites More sharing options...
monavano Posted March 2, 2009 Share Posted March 2, 2009 Chili Mac, sour cream, cheese, scallions. Beans are already in the chili. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 2, 2009 Share Posted March 2, 2009 Veggie-teen has started eating some meat again!! This deserves a cheer!!!Great menus, as always, Zora. I was inspired by a recent post to pick up a small jar of clams at Buster's yesterday since you made me hanker for linguine w clams. Link to comment Share on other sites More sharing options...
DanielK Posted March 2, 2009 Share Posted March 2, 2009 Beans are already in the chili. oh noes! Link to comment Share on other sites More sharing options...
lperry Posted March 2, 2009 Share Posted March 2, 2009 ^ In the Greens cookbook, Deborah Madison has a recipe for black bean chili that is even better if you up the quantity of chipotles. It may be blasphemous, but, oh my, is it good. Lately we've been having lots of green salads and roasted vegetables. Cauliflower is always a favorite, and Grand Mart at Seven Corners had organic for 99 cents on Friday, and I also have been roasting the little fingerling potatoes from Costco. I have a jar of Rick Bayless' salsa negra in the fridge, and it makes a chipotle, mayo, lemon sauce in seconds with the immersion blender. It's fantastic with the crispy potatoes. This week I'm going to be making an effort to clean the odds and ends out of the freezer. Link to comment Share on other sites More sharing options...
monavano Posted March 2, 2009 Share Posted March 2, 2009 oh noes! I know, I know. Sacriledge! It's just how I ate it growing up.......I also like to stretch it so there'e more chili. And well, to maybe make matters worse, I used Hard Times Chili mix (Cincy style). Just love the stuff. Link to comment Share on other sites More sharing options...
DanielK Posted March 2, 2009 Share Posted March 2, 2009 (Cincy style) Double oh noes! Link to comment Share on other sites More sharing options...
Pat Posted March 2, 2009 Share Posted March 2, 2009 Last night Romaine salad with tomato, cucumber, and homemade garlic croutons Spicy parsnip soup Pork, sweet potato, and blood orange casserole Meyer lemon meringue cake Link to comment Share on other sites More sharing options...
lperry Posted March 2, 2009 Share Posted March 2, 2009 Tonight: Gardenburgers with sautéed mushrooms, feta cheese, and chipotle sauce on toasted whole wheat rolls from TJs Romaine salad with Roquefort and walnuts in a sherry vinaigrette This rids the freezer of the last of a single package of Gardenburgers (two more to go), and takes the last of a bottle of sherry vinegar, another of olive oil, and an odd bottle of Hornsby's cider I found in the fridge. The mushrooms are cooking in it. I'm not sure why it is so satisfying to get rid of the last bits and pieces of things in the pantry, but it is. Link to comment Share on other sites More sharing options...
mdt Posted March 2, 2009 Share Posted March 2, 2009 Moroccan Lamb Stew Smothered with Lemon and Olives (Click) Couscous Link to comment Share on other sites More sharing options...
zoramargolis Posted March 3, 2009 Share Posted March 3, 2009 Last night: hickory-smoked pork shoulder. it was herb-brined for 48 hours and rubbed with mustard and spice blend prior to spending 3 1/2 hours in the bbq at a temperature varying between 225-250 degrees with wet hickory chips on the charcoal. it was then wrapped in foil and spent 2 hours in a 325 degree oven. not quite falling-apart shreddable, but sliced easily and was tender, smoky and moist. served with South Carolina mustard bbq sauce and potato salad with hard-boiled eggs, among other things, dressed with home made lemon aioli, dijon mustard, pear vinegar and greek yogurt. we drank Dogfish Head Indian Brown Ale with dinner and then had leftover flourless chocolate cake and Gifford's toasted coconut ice cream for dessert. Link to comment Share on other sites More sharing options...
goldenticket Posted March 3, 2009 Share Posted March 3, 2009 Moroccan Lamb Stew Smothered with Lemon and Olives (Click)Couscous mdt was kind enough to pass along his recipe, but I unfortunately didn't have the time (or ingredients) required. I wound up making Moroccan Slow-Cooked Lamb and was pretty happy with how it turned out. I had just under a pound of lamb cubes from Smith Meadow Farm (the recipe calls for 2 1/2 lbs), which I thought was plenty. I doubled the chick peas (from 1 to 2 cans). It has a kick from the cayenne, which I might reduce slightly next time. Plenty of leftovers - and the lamb was delicious - I'll be looking for more next time I'm at the farmer's market.Whole Wheat Couscous simple green salad I definitely want to give the Paula Wolfert recipe a shot when I'm better organized. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 4, 2009 Share Posted March 4, 2009 I love Paula Wolfert's recipes for lamb tagines! * * * Linguine with clams (pasta undercooked to finish in the sauce) Tangy salad of escarole, herba stella and tiny arugula leaves mixed with French breakfast radishes Gold Rush apple slivers next time (too hungry to wait) Pear Link to comment Share on other sites More sharing options...
lperry Posted March 4, 2009 Share Posted March 4, 2009 Romaine salad with pecans, dried cranberries, and goat cheese Sun dried tomato hummous with tiny whole wheat pitas from TJs Yali pear Link to comment Share on other sites More sharing options...
zoramargolis Posted March 4, 2009 Share Posted March 4, 2009 last night: sliced pork shoulder with mustard bbq sauce Farm at Sunnyside pinto beans cooked with smoked shoulder bone and skin potato salad cole slaw crispy skillet corn bread with North Carolina sourwood honey Gifford's vanilla ice cream with butterscotch liqueur 2006 Hampton Bridge zinfandel Link to comment Share on other sites More sharing options...
Pat Posted March 5, 2009 Share Posted March 5, 2009 Garlic toasts Veal scaloppini Linguine with saffron sauce Link to comment Share on other sites More sharing options...
lperry Posted March 5, 2009 Share Posted March 5, 2009 Last night: The never ending sixteen bean soup. The next time you are in a little general store in the middle of West Virginia and a five pound bag of sixteen bean soup sounds like a good idea, just remember how much bean soup you will be eating. Fortunately, we aren't completely tired of it yet. I have been trying to mix it up a bit and it is awfully good when it's so cold out. Last night was a simple mirepoix with some tomato paste, bay leaves, thyme, and smoked paprika for depth. I was going to put in a box of chopped spinach I found in the freezer, but upon examination, it was found to have moved on to that great garden in the sky. La Brea sourdough bread on the side. Link to comment Share on other sites More sharing options...
Pat Posted March 6, 2009 Share Posted March 6, 2009 Garlic toasts Squash gratin (green and yellow zucchini; mozzarella; parmigiano; bread crumbs) Chicken pieces and gravy over egg noodles Link to comment Share on other sites More sharing options...
lperry Posted March 6, 2009 Share Posted March 6, 2009 Whole wheat linguine in a roasted red pepper sauce and a romaine salad. Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 6, 2009 Share Posted March 6, 2009 A rare Western food night: Pan-seared Old Bay-laden pork chops Browned butter mashed potatoes (potatoes were a gift from Azami's student the organic rice farmer) Spinach salad with wasabi dressing Cajun Kamikazes: Absolut Peppar, Cointreau, lime juice, the Japanese equivalent of Rose's Link to comment Share on other sites More sharing options...
Demetrius Posted March 6, 2009 Share Posted March 6, 2009 Thursday Night: BBQ Chicken (brined and then marinated for forty-eight hours) Grilled asparagus, onions and garlic Link to comment Share on other sites More sharing options...
zoramargolis Posted March 7, 2009 Share Posted March 7, 2009 Last night: butter lettuce salad with avocado and stilton-buttermilk dressing lasagna bolognese roasted blackberries with Gifford's vanilla ice cream 2007 Castello del Trebbio chianti Link to comment Share on other sites More sharing options...
Pat Posted March 7, 2009 Share Posted March 7, 2009 roasted blackberries with Gifford's vanilla ice creamI don't think I've ever roasted berries. Is there a special technique, or is it just what it sounds like? Link to comment Share on other sites More sharing options...
zoramargolis Posted March 7, 2009 Share Posted March 7, 2009 I don't think I've ever roasted berries. Is there a special technique, or is it just what it sounds like? Just sprinkled with sugar and a little bit of cinnamon. A little lemon juice. A drizzle of roasted almond oil (optional) or bits of butter. High heat (425 in this case). For about ten minutes or a bit more. It's like pie filling without the crust. Very good technique with blueberries as well. Link to comment Share on other sites More sharing options...
Pat Posted March 7, 2009 Share Posted March 7, 2009 Just sprinkled with sugar and a little bit of cinnamon. A little lemon juice. A drizzle of roasted almond oil (optional) or bits of butter. High heat (425 in this case). For about ten minutes or a bit more. It's like pie filling without the crust. Very good technique with blueberries as well.Thanks, Zora. I'll have to try this. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 8, 2009 Share Posted March 8, 2009 Last night: osso buco with gremolata saffron rice pan sauteed chiffonaded Brussels sprouts 2006 Fattoria La Lecciaia Rosso di Montalcino Link to comment Share on other sites More sharing options...
monavano Posted March 9, 2009 Share Posted March 9, 2009 Marinated lamb chops in red wine, evoo, s&p, thyme, rosemary, oregano, minced garlic. Seared in skillet and deglazed with red wine. Risotto with black trumpet mushrooms (Dupont market)-stopped by The Italian store and picked up carnaroli rice. The best risotto I've ever made-and I had stopped making it after glue-y and blah results using arborio. I'm assumig arborio is just fine to use-but the carnaroli makes an amateur like me look good! Roasted asparagus with a roasted yellow bell pepper coulis. Dolce de Leche Girl Scout cookies. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 10, 2009 Share Posted March 10, 2009 pan-sauteed skate wing--first time I have made skate with the cartilage vs. filets roasted caramelized cippolini onions braised chard saffron rice (leftover) 2007 Tittarelli Torrontes Link to comment Share on other sites More sharing options...
Pat Posted March 10, 2009 Share Posted March 10, 2009 Salad of romaine, tomato, and nicoise olives; vinaigrette Fettucine carbonara with asparagus Link to comment Share on other sites More sharing options...
Pat Posted March 11, 2009 Share Posted March 11, 2009 Redleaf lettuce and tomato salad with vinaigrette Cheesesteaks with provolone, onions, mushrooms, and banana peppers Utz potato chips The rolls were a little too flaky for cheesesteaks, but otherwise everything came out well. I need to use a trip to PA to hoard some Amoroso rolls. Link to comment Share on other sites More sharing options...
lperry Posted March 11, 2009 Share Posted March 11, 2009 A romaine salad with baked tofu marinated in a honey-ginger marinade. I'm not usually a big tofu lover, but marinated, baked and basted tofu ends up with the texture of cheese and the taste of whatever you chose for the marinade. Very nice in a salad. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 11, 2009 Share Posted March 11, 2009 Frankly Eliza hot dog w doctored baked beans and tons of TJ Dijon mustard Long pause since not at all complementary, but terrific: Salad of escarole, very thin slices of Gold Rush apple, and finely chopped toasted walnuts Dressing: Gorgonzola (modest chunk) mashed into Champagne vinegar before stirring in unfiltered olive oil. S&P Link to comment Share on other sites More sharing options...
zoramargolis Posted March 11, 2009 Share Posted March 11, 2009 last night: a buttermilk bonanza oven-fried buttermilk-marinated Eco-Friendly chicken buttermilk mashed potatoes coleslaw with--you guessed it--buttermilk dressing 2007 La Volcanique Cotes du Forez Link to comment Share on other sites More sharing options...
giant shrimp Posted March 11, 2009 Share Posted March 11, 2009 a marcella hazan classic cooking night: spaghetti in garlic, tomato and tuna sauce, with last-minute butter and parsley -- our all-time favorite canned tuna recipe. and broccoli. she doesn't favor al dente vegetables, and in the case of broccoli who does? these are boiled until about done, five minutes give or take, (in salted pre-pasta water) and later added to a pan where garlic has been sauteed in good olive oil to pale gold. the broccoli is tossed in the oil and finished off in the pan for a minute or two, not losing the bright green. a little salt and it's ready, the best broccoli ever, sweet and even an imaginary trace of lemon. hazan is great at providing simple techniques that really do wonders, and her recipes generally don't allow you to lose your way. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 12, 2009 Share Posted March 12, 2009 green garlic and shiitake mushroom soup Eco-Friendly boneless pork cutlet katsu with katsu sauce steamed rice haricots verts with meyer lemon Goose Island Honker's Ale lattice-crust blackberry tart with Green & Black's vanilla ice cream Link to comment Share on other sites More sharing options...
Pat Posted March 13, 2009 Share Posted March 13, 2009 fried calamari summer rolls with peanut dipping sauce Link to comment Share on other sites More sharing options...
Merry Mary Posted March 13, 2009 Share Posted March 13, 2009 veal chop with shallots and pancetta roasted artichokes chocolate babka bread pudding with lemon curd Link to comment Share on other sites More sharing options...
rkduggins Posted March 13, 2009 Share Posted March 13, 2009 Plymoth gin and Fever Tree tonic Oven roasted halibut with red grapefruit and basil salsa Black bean and feta cole slaw Sugar free Jell-O vanilla pudding cup Link to comment Share on other sites More sharing options...
Anna Blume Posted March 13, 2009 Share Posted March 13, 2009 Salt-brined chicken leg coated w sumac, roasted on bed of thinly sliced lemon and onion in cast iron skillet Couscous tossed w braised artichoke hearts and shriveled (long-cooked) purple, orange and pale yellow carrots 5th Avenue bar Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 14, 2009 Share Posted March 14, 2009 Yudofu -- kinugoshi (silken) tofu simmered along with some konbu until heated, then plopped into homemade ponzu and garnished with chives and/or grated garlic Kinpira ninjin -- julienned carrot, stir-fried with dried red chile pepper, then simmered with sake, soy sauce, sugar, and mirin Chinese yam, julienned and garnished with katsuobushi (bonito flakes) and light soy sauce Miso-pickled chile peppers Miso soup with fresh wakame seaweed and sliced shiitake Steamed rice Link to comment Share on other sites More sharing options...
zoramargolis Posted March 14, 2009 Share Posted March 14, 2009 Yudofu -- kinugoshi (silken) tofu simmered along with some konbu until heated, then plopped into homemade ponzu and garnished with chives and/or grated garlic What's your recipe for homemade ponzu sauce? I know I'm not likely to find fresh yuzu, but I have some bottled yuzu juice I can use. I made pork katsu the other night, and was rather surprised at the "traditional" recipes for the katsu sauce that I found online: ketchup, dijon mustard, worcestershire sauce and brown sugar being the primary ingredients and soy sauce being the only strictly Asian one. It was tasty, though. I started out thinking: "What am I going to do with these thin boneless pork chops?" and then I ended up making them even thinner by butterflying and pounding them out into cutlets, breading them with panko and pan frying them into Japanese schnitzel. It's been a long time since I did that, and I have to say, it was delicious! last night: charcoal grilled lamb loin chops (Veggie-teen ate one! I'll have to think of a new moniker for her now.) orzo with feta, basil, green garlic, tomato and pine nuts roasted beets braised beet greens 2006 Dom. La Garrigue Cuvee Romaine Link to comment Share on other sites More sharing options...
Anna Blume Posted March 14, 2009 Share Posted March 14, 2009 charcoal grilled lamb loin chops (Veggie-teen ate one! I'll have to think of a new moniker for her now.)Soon, post/veggie-mama, the second part of the screen-name has gotta go, too! Dinner: Polenta w mascarpone, Hedgehog and Royal Trumpet mushrooms Wilted escarole Link to comment Share on other sites More sharing options...
synaesthesia Posted March 15, 2009 Share Posted March 15, 2009 We didn't feel like marinating the chicken I had bought, but we had some leftover cooked chicken breast. But we also had some Gardenburger black bean chipotle burgers. So I just browned them up on the grill with a squeeze of lime juice, and sliced them into strips. Nonfat yogurt instead sour cream, caramelized onions, red peppers, cilantro, tomato, and some cheese on the tortilla. Surprisingly good. Link to comment Share on other sites More sharing options...
lperry Posted March 15, 2009 Share Posted March 15, 2009 One of those weird clean out dinners: Sun dried tomato and herbed goat cheese quesadillas on chipotle tortillas A green salad with baked tofu marinated in a honey ginger sauce If you put enough time between the two, they kind of worked together... Link to comment Share on other sites More sharing options...
Pat Posted March 15, 2009 Share Posted March 15, 2009 Last night: Salad (iceberg, tomato, cucumber, shredded cheddar) with vinaigrette Pot roast with mushrooms and onion gravy Twice-baked potatoes with bacon and scallions Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 16, 2009 Share Posted March 16, 2009 What's your recipe for homemade ponzu sauce?I've used a couple. The first time, the recipe was close to this, but with yuzu juice in place of the lime juice. I liked it a lot. This time, I couldn't find that recipe again so I used a quick, uncooked one of just shoyu and citrus (I used the lemon I had hanging around) with a splash of mirin. It didn't have much depth of flavor, so I'd recommend a cooked one.I made pork katsu the other night, and was rather surprised at the "traditional" recipes for the katsu sauce that I found online: ketchup, dijon mustard, worcestershire sauce and brown sugar being the primary ingredients and soy sauce being the only strictly Asian one.Heh. Ketchup goes into lots of youshoku (Western-style food) here, especially sauces: tonkatsu sauce, hanbaagu (hamburger patty served with rice or noodles; not the sandwich) sauce, napolitan spaghetti sauce (ketchup-based sauce with green peppers, maybe onion, canned mushrooms, and strange little Vienna sausage-like things). It's also a major component of omuraisu, a thin omelette usually stuffed with ketchup-seasoned chicken fried rice and decorated with ketchup. Link to comment Share on other sites More sharing options...
Pat Posted March 16, 2009 Share Posted March 16, 2009 leftover iceberg salad cream of potato soup with bacon rack of lamb (coated with mustard and bread crumbs, cooked medium rare) I'd bought the lamb at Costco last month when there was an automatic coupon for a couple of dollars off and froze it. Even without the extra discount, their prices on lamb tend to be pretty good. I ate my lamb chops with mint jelly . 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