bioesq Posted June 22, 2009 Share Posted June 22, 2009 A chicken roasted in the way of Hammerseley, that was scratching in the dirt this morning at my wife's cousin's farm in Harford County. Mashed red potatoes Fresh string beans 2008 Cloudy Bay Sauvignon Blanc Link to comment Share on other sites More sharing options...
hillvalley Posted June 22, 2009 Share Posted June 22, 2009 Cesar salad Grilled beets Swiss chard and beet greens sauteed in garlic Cauliflower with yogurt cheese/Cesar salad dressing dip Grilled steak briefly marinated in cumin and soy sauce Rack of lamb stuffed with garlic and rosemary Dessert was supposed to be grilled pineapple but we went to The Dairy Godmother instead. Link to comment Share on other sites More sharing options...
mdt Posted June 22, 2009 Share Posted June 22, 2009 Farmer's Market Feast Roasted Poulet Rouge from EcoFriendly (The chicken was roasted on top of bread, which makes for a tasty treat.) Steamed green beans Roasted orange cauliflower Let all the ingredients speak for themselves, seasoned only with S&P and a touch of olive oil finish. Rouge Dead Guy Ale Link to comment Share on other sites More sharing options...
monavano Posted June 22, 2009 Share Posted June 22, 2009 Part of yesterday's dinner was shell pea (Dupont markert) soup with mint. Garnished with croutons (365 brand), Greek yogurt and chives. I hope that I can get more peas next week! Link to comment Share on other sites More sharing options...
Anna Blume Posted June 22, 2009 Share Posted June 22, 2009 I agree on the peas! Love that tablecloth-complementary pattern in the bowl, monavano! Perfectly fresh mackerel filet from the market, dredged w flour, cornmeal, bit of cayenne, fried Bed of Wasabi mustard greens below, lemon squirted above Tiny potatoes, steamed English peas Rhubarb compote w Greek-style yogurt and fresh strawberries Link to comment Share on other sites More sharing options...
Pat Posted June 22, 2009 Share Posted June 22, 2009 Father's Day dinner my sister-in-law and I made yesterday: Salad of red and green butter lettuce, Napa cabbage, cilantro, and avocado, with lime-evoo dressing Cornish game hens with rice stuffing (white, brown, red, wild), dried cranberries and toasted pine nuts Steamed buttered English peas Plum and raspberry clafoutis* and vanilla ice cream *Recipe from David Lebovitz's A Sweet Life in Paris. Prune plums aren't season yet, so I used regular purple ones. The plums baked up a little softer than they would have otherwise, but it was very good. Smelled heavenly while cooking too. Link to comment Share on other sites More sharing options...
lperry Posted June 23, 2009 Share Posted June 23, 2009 Mr. lperry came back from rural Virginia with bags of fresh produce, so more grilled dinners started tonight. Grilled corn with salt and butter Grilled zucchini, yellow squash, and spring onions in a pasilla sauce. This was served over rather rustic tortillas that I made last minute when I realized it would be better with a substrate. Small bits of fresh chevre went on top. Cantaloupe sorbet I would have made margaritas, but I had some curuba fruit pulp that I used to make a syrup, so we had rum drinks instead. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 23, 2009 Share Posted June 23, 2009 tonight: butter and iceberg lettuce salad with blue cheese dressing herb-brined Eco-Friendly poulet rouge, charcoal roasted with hickory smoke chips roasted/smoked asparagus and red peppers mashed potatoes rhubarb stewed with vanilla bean and orange peel 2008 Ch. de la Bonneliere Chinon rosé Link to comment Share on other sites More sharing options...
Anna Blume Posted June 23, 2009 Share Posted June 23, 2009 One of the nice things about being a grown-up is that you can eat as you want. Last night I popped the cork on a cheap bottle of light, white Lambrusco and sorted through the gorgeous zucchini blossoms I picked up on Sunday, tossing the ones that were too fragile to last. Still had plenty to dip into batter and fry until crisp and golden, the majority stuffed with a ricotta-Parm-basil mixture. The rest were plain, though next time I plan on using anchovies and strips of roasted red peppers. I also am wondering (Chef Raffa? Zora?) how they might do if treated like miniature tamales. After sprinkling them w fleur de sel, this was dinner, followed by sliced cucumber, a handful of Queen Anne cherries and strawberries, merely washed. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 23, 2009 Share Posted June 23, 2009 Still had plenty to dip into batter and fry until crisp and golden, the majority stuffed with a ricotta-Parm-basil mixture. The rest were plain, though next time I plan on using anchovies and strips of roasted red peppers. I also am wondering (Chef Raffa? Zora?) how they might do if treated like miniature tamales. I have had vegetarian tamales stuffed with squash, onions and peppers, and enchiladas filled with squash blossoms and mushrooms with molé amarillo, which is a Oaxacan dish. But my first thought about using squash blossoms in tamales--though one certainly could--is that they are extremely delicate, both in flavor and texture--what little flavor they have would be overwhelmed by any co-ingredients and the strong flavor of masa/grasa (lard or butter), and the long steaming that is necessary to make tamales would turn them into mush. I admit that I am usually underwhelmed by batter-dipped, fried stuffed squash blossoms, which to me taste primarily of the frying and the filling. Link to comment Share on other sites More sharing options...
mdt Posted June 23, 2009 Share Posted June 23, 2009 I have had vegetarian tamales stuffed with squash, onions and peppers, and enchiladas filled with squash blossoms and mushrooms with molé amarillo, which is a Oaxacan dish. But my first thought about using squash blossoms in tamales--though one certainly could--is that they are extremely delicate, both in flavor and texture--what little flavor they have would be overwhelmed by any co-ingredients and the strong flavor of masa/grasa (lard or butter), and the long steaming that is necessary to make tamales would turn them into mush. I admit that I am usually underwhelmed by batter-dipped, fried stuffed squash blossoms, which to me taste primarily of the frying and the filling. I have to agree about the taste of the fried blossoms. I grew up having them prepared in a frittata which lets their mild flavor come through a bit more. Link to comment Share on other sites More sharing options...
lperry Posted June 23, 2009 Share Posted June 23, 2009 ^ Hmmm. I assumed she meant using the flowers like surrogate corn husks and stuffing the blossoms and steaming instead of frying. Maybe a pan-fry would work? Link to comment Share on other sites More sharing options...
Anna Blume Posted June 23, 2009 Share Posted June 23, 2009 ^ Hmmm. I assumed she meant using the flowers like surrogate corn husks and stuffing the blossoms and steaming instead of frying. Maybe a pan-fry would work?Yes, that is what I meant, though some of Zora's response nonetheless relates to my question, nonetheless. I still think a puréed corn battter might be nice--like a corn pudding. Delicacy is the issue.It's hard for me to sacrifice the great texture you get with the thin batter coating the thin membrane of the blossom, though. I've had squash blossom risotto with mozzarella and was not impressed. I've done a baked dish with the female blossoms still attached to the miniature squash and thought it just okay. This blogger, though has some other great ideas for future dinners. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 23, 2009 Share Posted June 23, 2009 ^ Hmmm. I assumed she meant using the flowers like surrogate corn husks and stuffing the blossoms and steaming instead of frying. Maybe a pan-fry would work?The whole point of corn husks is that they are impermeable to steam--waterproof. They protect the filling from becoming waterlogged in the steamer, which a squash blossom could never do. However, AB's thought about fresh corn suggests a variant of green corn tamales (uchepas), with a corn puree-filled squash blossom wrapped in fresh corn husks and steamed, might be worth trying. Link to comment Share on other sites More sharing options...
rkduggins Posted June 24, 2009 Share Posted June 24, 2009 Dinner tonight: pan fried steak with corn relish, red oak and little gem lettuce salad with cumin vinaigrette. Cocktail hour starts with negronis... Link to comment Share on other sites More sharing options...
monavano Posted June 24, 2009 Share Posted June 24, 2009 Grilled flank steak with chimichurri sauce, steak fries seasoned with garlic, paprika, chili powder and oregano, roasted tomatoes. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 24, 2009 Share Posted June 24, 2009 M: once more I sing praises for your photography... * * * Globe--sometimes called 8-ball--zucchini halves stuffed w ground beef, bulgur, toasted pinenuts, onion, garlic, a little egg to bind and flavored w pomegranate molasses, lemon, sautéed tomato paste, cumin, a little cayenne... Rice-noodle pilaf Yogurt-tahini sauce Salad of fava beans, mint, shaved fennel and blood sorrel Queen Ann cherries Link to comment Share on other sites More sharing options...
zoramargolis Posted June 25, 2009 Share Posted June 25, 2009 Boodles and Dolin martinis charcoal grilled salmon glazed with a reduction of its marinade (gar-gin, lemon grass, fish sauce, mirin, tamari, sweet red chili sauce) savoy cabbage slaw in pineapple-peanut dressing steamed rice with toasted sesame seeds vanilla ice cream, TJ's chocolate-covered fleur de sel almonds Magic Hat #9 Link to comment Share on other sites More sharing options...
lperry Posted June 25, 2009 Share Posted June 25, 2009 Salad from the garden: two types of butter lettuce, the last of the radishes, and a couple of reasonably-sized carrots. Pizza on the grill with roasted veggies and chevre. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 25, 2009 Share Posted June 25, 2009 Another poulet rouge, thyme under skin, roasted in cast iron skillet Purple potatoes, roasted first in skillet, then in own dish till bird fully rested (to crisp) Steamed English (though upper lips stiff) peas Last of the strawberries, macerated Link to comment Share on other sites More sharing options...
zoramargolis Posted June 26, 2009 Share Posted June 26, 2009 herb-brined, charcoal grilled, hickory smoked pork loin chops south carolina mustard bbq sauce golden cauliflower puree green beans with roasted garlic, roasted red pepper and lemon quick-pickled baby beets 2006 Rabbit Ridge Allure des Robles Link to comment Share on other sites More sharing options...
monavano Posted June 26, 2009 Share Posted June 26, 2009 Grilled teriyaki bbq chicken breast burgers with pickled cucumbers and grilled pineapple, whole wheat pasta salad chock full o'veggies, raspberry and blueberry crostata with ice cream. Link to comment Share on other sites More sharing options...
hungry prof Posted June 27, 2009 Share Posted June 27, 2009 I don't know why, but this thread has always intimidated me. Until tonight. One of those meals that you just feel good about yourself for having cooked: Soft-shell crabs. Big, meaty, delicious buggers from Black Salt (alive in the store--I think; cleaned well and quickly by the fish monger). If you want to treat yourself ($8 per), get thee to Black Salt and pick up some of these. Lightly breaded in seasoned panko bread crumbs. Sauteed in butter to a golden brown. Garnished simply with lemon. Vine ripened tomatoes (from WF) with pesto (basil from the garden) and buffalo mozzarella cooked under the broiler for a few minutes. Maryland corn-on-the-cob. Raspberries and blueberries with Black Salt vanilla ice cream and aged balsamic vinegar. 2004 Chassagne Montrachet Les Embrazees Premier Cru, Bernard Morey et Fils. From my beloved Burgundy snob father-in-law. Absolutely delicious, perfect with the soft-shells, and since my wife is pregnant, all for me. What a great summer meal, if I do say so myself. Seriously, go to Black Salt, and get some soft shells. A cook is only as good as his ingredients, and these crabs were just out of this world. Link to comment Share on other sites More sharing options...
KMango Posted June 27, 2009 Share Posted June 27, 2009 I don't know why, but this thread has always intimidated me. Until tonight. One of those meals that you just feel good about yourself for having cooked... I do know why, but this thread has always made me hungry. Kudos for posting, and a picture next time would be even more keen. Why I am suggesting that and inviting more hunger pangs, I don't know... Link to comment Share on other sites More sharing options...
Poivrot Farci Posted June 27, 2009 Share Posted June 27, 2009 +1 for Monavano’s photogenoprowesship. Chicken airliner in a savory, pastry crust. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 27, 2009 Share Posted June 27, 2009 Farfalle with shrimp, sausage, crushed red pepper, vodka, creme fraiche, and pecorino ... For three days in a row. .... Because I made four hundred billion fucktons of it. Link to comment Share on other sites More sharing options...
Heather Posted June 27, 2009 Share Posted June 27, 2009 four hundred billion fucktonsHOw does that compare to a "metric assload?"Our dinner: grilled hot dogs with mustard, relish, and lots of chopped vidalia onions BBQ beans green and red pepper slices milk No, I didn't take photos. It's about all I can do to get a reasonably nutritious meal on the table every night. I have no money, no time, and no excitement for cooking at all right now. Link to comment Share on other sites More sharing options...
Heather Posted June 27, 2009 Share Posted June 27, 2009 Clean-out-the-fridge pasta salad: farfalle, tuna, peas, halved grape tomatoes, diced orange pepper, minced Vidalia onion and cornichons, creme fraiche, mayo, lemon, dill, lots of cracked black pepper. Blueberry-lavender sorbet from Target. Link to comment Share on other sites More sharing options...
Pat Posted June 28, 2009 Share Posted June 28, 2009 We had people over for dinner tonight. Mixed olives, salami, and cheeses (cheddar, provolone, sottocenere truffle cheese, camembert) Buttered popcorn Homemade challah with butter Gazpacho topped with jumbo shrimp Mixed greens with toasted walnuts, nectarines and balsamic vinaigrette Sliced boneless NY strip steak Ice cream (butter brickle and vanilla) Spicy lime ice The original plan had been to serve the sliced steak over the salad, but I changed my mind at the last minute and put it on a separate platter so people could decide for themselves whether to put it on the salad. Before cooking, it was brushed with a mixture of miso, Thai chile paste, and sake, an idea I got from a 2007 Mark Bittman column on summer meal ideas. The seasoning on it was fabulous and worked fine with the vinaigrette on the salad. The lime ice was an experiment, from something Rick Bayless posted on twitter a while back (flavored with lemon grass and serrano pepper, as well as lime and cilantro). One thing I didn't know was what the final consistency was supposed to be, so I wasn't sure about serving it to other people, but it went over really well. I couldn't figure out where in the meal to serve it. Originally I thought it might be good after the gazpacho, but I ended up offering it at the very end. Really interesting concoction. After steeping the lemongrass mixture for the ice, I saved it and reused it to cook the shrimp, along with some peppercorns. I also tossed in a few lime halves left after juicing. The shrimp were not the best quality (previously frozen and a little mushy), but this mixture worked nicely for cooking them. They looked pretty on top of the soup but it was a little tricky to eat them. Back to the drawing board on that one... Link to comment Share on other sites More sharing options...
zoramargolis Posted June 28, 2009 Share Posted June 28, 2009 A whatever I can find in the refrigerator meal for me tonight, too: chiles rellenos with poblanos that I roasted on the bbq the other night when I was making smoked pork chops. very interesting smoky flavor, stuffed with pepper jack cheese. breaded with masa harina-egg-masa harina and fried in peanut oil and served in a ranchero sauce made with the last market tomato second. papas nuevas con ajo y jamon--more spanish than Mexican, but they tasted damn good, steamed until tender then cut in half and panfried in evo, with the garlic and prosciutto added at the last minute. chocolate-covered almonds 2005 Green Point cab/shiraz Link to comment Share on other sites More sharing options...
sunshine Posted June 28, 2009 Share Posted June 28, 2009 It's burger season, and my husband came up with the best burger I've had in a while: Chuck burgers flavored with Montreal seasoning, topped with Vermeer (gouda-like) cheese from Keswick Creamery, leeks from Dupont Farmer's market sauteed in truffle butter and deglazed with dry vermouth, with Dijon and mayo on a potato bun. So tasty that I have to sing its praises! Link to comment Share on other sites More sharing options...
Anna Blume Posted June 29, 2009 Share Posted June 29, 2009 Zucchini salad w blossoms Chicken and rice Raspberry shortcake w quark I'm enjoying A Platter of Figs and Other Recipes in which David Tanis describes a meal he put together when inspired by beautiful yellow foods at the market. While I have followed approximately 3-4 recipes in the Chez Panisse Menu Cookbook, and never wished to replicate any of the menus it lists, everything in this book seems worth doing, especially the salads. Of course, the photographs help. I used a simple vegetable peeler to slice a pale green summer squash that I picked up at Tree & Leaf. The idea of using ribbons of raw zucchini in salads--or as a substitute for pasta--has been around for a long time, but this was a first for me. After slivering, the squash gets seasoned, tossed w olive oil, then lemon juice. I added a little fresh basil. Shards of Romano. Torn petals of around 4 blossoms. Absolutely lovely. (Sounds forced and a bit like a blond American actress trying to get into the spirit of her new life in London, but the phrase fits.) Second course compiled from leftover roasted chicken, a couple of dollops of pan juices, a spring onion, sautéed Royal Trumpet mushrooms and last of the noodle-rice pilaf all mixed together w snipped chives. Also had the dry ingredients for dessert mixed up in the fridge since I was too full to bother earlier in the week. So added the butter and buttermilk. Black raspberries and red. Link to comment Share on other sites More sharing options...
lperry Posted July 1, 2009 Share Posted July 1, 2009 Yellow squash with young onions from the garden, feta, and mint (also from the garden) Sweet Silver King corn caramelized with butter and shallots Strawberries and blueberries drizzled with a little vanilla syrup I love summer. I wish I could get produce like this all year. Link to comment Share on other sites More sharing options...
Heather Posted July 1, 2009 Share Posted July 1, 2009 Russets, rolled in olive oil and kosher salt, and baked until crunchy. Choice of: grated cheddar, butter, chopped crisp bacon, scallions, sour cream, chopped cooked broccoli. Grape tomatoes Milk Mint chocolate chip ice cream The 7-year-old ate three small potatoes. I am not sure where he's putting all this food. Link to comment Share on other sites More sharing options...
goodeats Posted July 1, 2009 Share Posted July 1, 2009 The 7-year-old ate three small potatoes. I am not sure where he's putting all this food.The key word is "he;" I believe they have separate compartments. Somewhere. Link to comment Share on other sites More sharing options...
Pat Posted July 1, 2009 Share Posted July 1, 2009 Last night must have been baked potato night Fried chicken Corn on the cob Loaded baked potatoes (sour cream, chives, bacon, and cheddar) I started out with drumsticks that had been coated in seasoned flour and fried them in batches in bacon fat. Once they were browned, I moved them to the oven to finish. The corn was sweet white corn that was on sale at Giant. It was pretty good. At 16 cents an ear, I should have bought more. It struck me afterwards that this was kind of a July 4th meal a little early. I'm planning rack of lamb for the holiday, so I guess that works out . Link to comment Share on other sites More sharing options...
monavano Posted July 1, 2009 Share Posted July 1, 2009 I had potatoes to use up too! In fact, I had lots and lots of produce to use up, so I made a gratin, layering potatoes (nuked a bit earlier in the day to soften) with sauteed zucchini and squash, assorted bell peppers, and spinach in a creamy tomato sauce. Baked in a casserole dish (covered, then uncovered) and topped with Pecorino and shredded cheddar. I also made asparagus soup earlier in the day-blended and strained through a chinois. Not sure if I like it strained as it seemed to take away from the "body" of the soup. Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 2, 2009 Share Posted July 2, 2009 Bacon and cheddar cheeseburgers Chips and salsa Magic Hat Not Quite Pale Ale Link to comment Share on other sites More sharing options...
zoramargolis Posted July 2, 2009 Share Posted July 2, 2009 iceberg wedge salad with buttermilk-Cashel blue cheese dressing charcoal-grilled porterhouse pan-crisped and spiced new potato halves green beans with meyer lemon oil 2006 Louis Martini Sonoma Cabernet Link to comment Share on other sites More sharing options...
lperry Posted July 2, 2009 Share Posted July 2, 2009 Another dinner courtesy of the garden and rural Virginia's produce stands. Grilled corn on the cob Cole slaw with napa cabbage and carrots Green beans with feta, mint, and lemon White wine that was handed to me in a glass - I think it was a New Zealand sauvignon blanc I just got another delivery courtesy of Mr. lperry who spent today in Charlottesville. I need to pull out my recipe file for summer squash. Link to comment Share on other sites More sharing options...
Pat Posted July 2, 2009 Share Posted July 2, 2009 Tortilla chips with homemade salsa Steak and cheese tortilla wraps with sour cream, mixed greens, and salsa I made enough salsa that it worked both for the chips and the wraps. I picked up the chips from Tortilla Cafe, J. Canales' takeout by Eastern Market. They're very good. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 2, 2009 Share Posted July 2, 2009 Fajitas! Skirt steak marinated in serranos, tequila, lime, cilantro, and agave syrup Grilled white onions and local serranos Pickled white onions and local serranos Cotija cheese Sour cream Lime Cilantro Grilled tortillas (this is SOOOOOOOOOOOOO key) The pickled onions and serranos were amazing. I definitely need to do this more often. Served with Don Julio Blanco tequila and lime juice Link to comment Share on other sites More sharing options...
monavano Posted July 2, 2009 Share Posted July 2, 2009 Grilled kielbasa on rye sandwiches-killer mustard, of course. Mrs. T's pierogies (they do in a pinch) with sour cream. Link to comment Share on other sites More sharing options...
zoramargolis Posted July 2, 2009 Share Posted July 2, 2009 Grilled tortillas (this is SOOOOOOOOOOOOO key)Corn or flour? Link to comment Share on other sites More sharing options...
DanCole42 Posted July 2, 2009 Share Posted July 2, 2009 Corn or flour? I prefer corn. My wife prefers flour.So, flour. Link to comment Share on other sites More sharing options...
Anna Blume Posted July 3, 2009 Share Posted July 3, 2009 Speaking of corn, lperry, I was really wondering about your garden/VA farm meal this week, figuring ears wouldn't be ready for several weeks. Actually, you served as the avant-garde since I picked up some from Maryland at the market this evening! Crabcake w lemon Buttered corn on the cob Fagiolini (French fillet beans, re-nationalized) braised forever w fresh garlic, tomatoes, basil and olive oil Sour cherry cobbler (reheated from yesterday) w a little HD honey vanilla Link to comment Share on other sites More sharing options...
zoramargolis Posted July 3, 2009 Share Posted July 3, 2009 Last night: (by request) miso-crusted salmon cakes with miso-herb mayo (green onion, cilantro, ginger amd lime) stir-fried sugar-snap peas with ginger, shallots, tamari and toasted sesame oil steamed rice rhubarb compote with vanilla bean and orange zest 2008 Ch. Bellevue la Foret rosé Link to comment Share on other sites More sharing options...
Pat Posted July 3, 2009 Share Posted July 3, 2009 Herbed omelette crepes Fried and baked spicy chicken drumsticks Linguine with ricotta, chives, parsley, basil, Parmesan, and raw tomatoes The night I made fried chicken, I didn't use all of the chicken I'd defrosted. It had been out long enough that I had to cook it ASAP. I doused it with some lemon juice and sprinkled on some Penzey's Northwood Seasoning and baked it. Did a mix and match of that and the previously fried/baked chicken last night. Link to comment Share on other sites More sharing options...
lperry Posted July 4, 2009 Share Posted July 4, 2009 More produce! Grilled sweet potatoes in a chipotle. honey, lime marinade Zucchini pancakes with shallot, garlic, and queso blanco (OK, it was feta, but I was trying for a theme) Nothing more to leave room for: Peach and blackberry crisp Link to comment Share on other sites More sharing options...
DanielK Posted July 4, 2009 Share Posted July 4, 2009 Mac and cheese (with bacon) Baked beans (with bacon) Steamed lobsters from Salt River (with bacon) Broiled fresh Carolina jumbo shrimp, also from Salt River Corn on the cob Bacardi punch Ciao Bella Key Lime Gelato (holy crap is that good) Thanks for the hospitality, agm and NotQuickDraw! Link to comment Share on other sites More sharing options...
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