mdt Posted August 25, 2009 Share Posted August 25, 2009 Bunny rabbit cacciatore Soft polenta Home made whole wheat pita 2005 Domaine de la Pépière (Marc Ollivier) Muscadet de Sèvre-et-Maine Cuvée Eden Link to comment Share on other sites More sharing options...
rkduggins Posted August 25, 2009 Share Posted August 25, 2009 Plymouth gin rickey for me, Hendrick's gin rickey for Mr.rkduggins Buttermilk baked chicken Summer Vegetable Succotash with corn, potatoes, red onion and squash from Potomac Vegetable Farm plus edamame Buttermilk pie Link to comment Share on other sites More sharing options...
Pat Posted August 26, 2009 Share Posted August 26, 2009 Curried chicken salad with dried cranberries and walnuts Black bean quesadillas Link to comment Share on other sites More sharing options...
bookluvingbabe Posted August 26, 2009 Share Posted August 26, 2009 Slow roasted salmon with dill sauce Corn Carrots Pondering gin for dessert. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 26, 2009 Share Posted August 26, 2009 Cherokee purple tomato, torpedo onion, basil and mozzarella di bufala with garlic crostini herb-brined Eco-Friendly chicken, spatchcocked and charcoal grilled fresh corn polenta Edy's raspberry popsicles 2008 Jean-Luc Columbo Rosé Second dessert was a phone call from my daughter, with a report on the 1st day of classes at UNC Chapel Hill--her sophomore year. She's very excited about her comp lit class, "The Feast in Film, Fiction and Philosophy"--they'll be watching Babette's Feast, naturally, and having a chocolate tasting, among other things, and talking about (but not tasting) wine. <sigh> Almost makes me wish I could go to college again. And she told me that she cooked huevos rancheros for herself and her friends. <kvell> Link to comment Share on other sites More sharing options...
cjsadler Posted August 26, 2009 Share Posted August 26, 2009 Picked up a cheap copy of the Magnolia Grill cookbook (love that place). Made the cheddar linzers: sandwiched crackers with pepper jelly that looks like a linzer cookie and... Pork rib chop with creamy shrimp hominy (added some chorizo) Cornmeal crepes with peaches and caramel for dessert Link to comment Share on other sites More sharing options...
bettyjoan Posted August 26, 2009 Share Posted August 26, 2009 We are in the final phases of the pre-wedding detox diet, and getting rather bored with grilled chicken and broiled salmon. So last night I boiled some soba noodles, and simultaneously stir-fried some cubed chicken, water chestnuts, broccoli, garlic, and ginger in a Szechuan sauce. Then I just tossed it all together--VERY spicy (cleared out the ol' sinuses), but a nice change of pace. Link to comment Share on other sites More sharing options...
lperry Posted August 27, 2009 Share Posted August 27, 2009 Tonight was clean-out-the-fridge taquitos. Black beans cooked with a sofrito and a bit of chipotle sauce were the base, and chevre, shredded lettuce, and grated carrots topped them off. Link to comment Share on other sites More sharing options...
KMango Posted August 27, 2009 Share Posted August 27, 2009 CSA veggies with a side dose of lazy. Freshly made chicken sausage patties (sage, Penzey's 4S salt, other seasonings) over picked-this-morning corn, sliced and salted heirloom tomato, sweet basil garnish. Link to comment Share on other sites More sharing options...
DanCole42 Posted August 27, 2009 Share Posted August 27, 2009 NY strip with ancho-cumin rub and Alton Brown's avocado butter Char-grilled corn, also with avocado butter and ancho-cumin spice Breckenridge Avalanche Ale If you've never grilled corn, husks off, to the point of mild blackening, you're really missing out on the true power of corn. Corn Power - GOOOOOOO!!!!!!!!!! Link to comment Share on other sites More sharing options...
porcupine Posted August 27, 2009 Share Posted August 27, 2009 Nachos: Nana's Cochina tradtional torilla chips Cabot extra sharp cheddar guacamole (Haas avocados, serranos, Vidalia onion, lime, Tellicherry black pepper, coarse salt) Peach habañero salsa (tomatoes and habañeros form le jardin du maison Miller; peaches from Homestead Farm, Poolesville; Vidalia onion, serranos, cilantro, lime juice, evoo, coarse salt) Peaches with Greek yogurt ice cream for dessert Link to comment Share on other sites More sharing options...
Pat Posted August 27, 2009 Share Posted August 27, 2009 Duck soup with rice Turkey and provolone rollups Link to comment Share on other sites More sharing options...
zoramargolis Posted August 27, 2009 Share Posted August 27, 2009 Duck soup with riceFredonian cuisine?last night: salad with avocado and roasted golden beets charcoal-grilled cedar planked salmon* with dill sauce haricots verts and sauteed crimini mushrooms basmati rice a perfect ripe peach more 2008 Colombo rosé *my elegant solution to the perpetual argument about which we should eat--wild vs. farmed salmon: I bought a piece of wild salmon for me, a piece of farmed salmon for him. Don't know why it took so many years for me to figure that one out. Link to comment Share on other sites More sharing options...
leleboo Posted August 27, 2009 Share Posted August 27, 2009 Somehow I find myself having a dinner party tonight for a friend who's leaving to return to grad school soon. Maybe this is why I keep thinking today is Friday, not Thursday? Oy. preprandial: Dubonnet rouge, kir; crostini with avocado and manchego dinner: tarragon-dijon broiled shrimp (yes, I made this for my cocktail party, and it was so good I'm making it again), haricots verts with pancetta and shallots,and I'm still contemplating the need for a wild rice pilaf or something else; wine (acquired via guest) dessert: key lime pie (acquired via guest) Link to comment Share on other sites More sharing options...
Xochitl10 Posted August 28, 2009 Share Posted August 28, 2009 Pork rib chop with creamy shrimp hominy (added some chorizo) Food porn so tasty-looking, it triggered my government computer's image filters. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 28, 2009 Share Posted August 28, 2009 last night: charcoal grilled marinated tri-tip with chimichurri roasted golden beets with roasted almond oil and Meyer lemon pan-crisped spiced new potatoes roasted gingered apricots with coconut tapioca pudding 2003 Altair Winery Sideral (Chilean Bordeaux-style blend) Link to comment Share on other sites More sharing options...
Anna Blume Posted August 30, 2009 Share Posted August 30, 2009 Amidst fields, chickens, horses, dogs, dragon flies, ponds, ringed by mountains and interrupted by a downpour: chilled sun gold soup venison burgers w slaw pulled pork different slaw grilled vegetables & peaches succotash salad w home-cured bacon pickled okra open-face peach pie w bourbon whipped cream two-crust peach pie Link to comment Share on other sites More sharing options...
dcdavidm Posted August 30, 2009 Share Posted August 30, 2009 Heirloom Tomato Gazpacho (from Blacksalt; delicious) Arctic Char, simply sauteed per Scott Weinstein's instructions. Steamed broccoli with lemon, olive oil, and a pinch of peperoncino. Fresh red raspberries. Domaine Drouhin Oregon Chardonnay. Incredibly noisy night critters providing the background music. Link to comment Share on other sites More sharing options...
Pat Posted August 30, 2009 Share Posted August 30, 2009 Steak salad Turkey provolone rollups Leftover ribeye, sliced, over baby arugula and tomatoes for the salad. A drizzle of salsa verde for the spread on the tortillas for the rollups. Good quick dinner. Link to comment Share on other sites More sharing options...
lperry Posted August 30, 2009 Share Posted August 30, 2009 A porcini tomato sauce served over spaghetti squash. I used to love them as a kid - scraping out the little strands seemed like magic. I should buy one more often. Enough Romano beans from the garden that we each had five. Note to self: plant more beans next year. Link to comment Share on other sites More sharing options...
monavano Posted August 30, 2009 Share Posted August 30, 2009 Grilled flank steak YaYa's Potatoes (really-try this!) bountiful local salad Toigo corn (worth the wait this summer, once again) Toigo peaches and nectarines with Costco raspberries for this cobbler-made with sour cream biscuits-recipe from Chow Link to comment Share on other sites More sharing options...
DanCole42 Posted August 31, 2009 Share Posted August 31, 2009 The Mostly Local You-Can't-Beat-the-Classics Feast Special thanks to the Ashburn Farmers' Market Haricots Verts Lyonnaise (only non-local ingredient was the red wine vinegar) Mashed potatoes (100% local) Herb roasted chicken with traditional pan gravy (only non-local ingredient was the lemon juice) Parker House rolls (hmm... I guess the only thing local here was the water) This was like the perfect all-around Sunday dinner, and a great cap on a day spent smoking bacon and prepping food for the week (more on the braised lamb shanks later). The salt I used was also local... I've been collecting and evaporating my underarm sweat. Link to comment Share on other sites More sharing options...
Anna Blume Posted August 31, 2009 Share Posted August 31, 2009 The salt I used was also local... I've been collecting and evaporating my underarm sweat. Do you mined?!!! Link to comment Share on other sites More sharing options...
zoramargolis Posted August 31, 2009 Share Posted August 31, 2009 J was not enthused at the prospect of an all-veggie dinner, so when I went out to get bread, I got some fresh, wild caught Carolina shrimp at BlackSalt. Much happier. Per J's request, the shrimps were shelled and deveined, poached in fish stock, chilled and served with homemade cocktail sauce alongside: caprese salad with mozz di bufala from Costco ratatouille farro salad marinated fresh borlotti beans (the sign at Eli's booth at the Dupont Market called them bird's egg beans). 2008 La Bastide Saint Dominique rosé Link to comment Share on other sites More sharing options...
flygirl Posted August 31, 2009 Share Posted August 31, 2009 That cobbler is calling my name... Link to comment Share on other sites More sharing options...
Pat Posted August 31, 2009 Share Posted August 31, 2009 Toasted homemade white bread Cottage cheese Braised Red Cabbage with Maple and Ginger (Molly Stevens' recipe) I chopped the last of some leftover duck and added it to the cabbage, in addition to some dried cherries and sliced small zucchini. (I didn't have the apple the recipe calls for.) This wasn't as local a meal as Dan's, but it had its moments. It was a using up odds and ends meal. I bought the cabbage from Gardener's Gourmet at Eastern Market a few months ago. It kept very well in the refrigerator . The dried cherries had been in the pantry for quite a long time, but they cooked up nicely. The zucchini was excess from a gratin I made a while ago and they had been hanging out in the fridge, aging. They were also from an outside vendor at Eastern Market. The cottage cheese was in a huge tub of Breakstone from Costco that doesn't have much time left, and the bread was an extra loaf I made from a James Beard recipe earlier in the summer and had frozen. Link to comment Share on other sites More sharing options...
Anna Blume Posted August 31, 2009 Share Posted August 31, 2009 farro salad marinated fresh borlotti beans (the sign at Eli's booth at the Dupont Market called them bird's egg beans). A little bit country and Southern, Spring Valley Farm of West Virginia (also at a number of other markets in the area) usually has this one variety of fresh shelling bean for at least 2-3 weeks. A lot of Chez Panisse/Californian, restaurant cookbooks extoll the virtues of fresh shelling beans (e.g. Zuni Café, Lucques), too.I heard that Farm at Sunnyside has expanded the number of varieties of shelling beans they grew this year. Given how much time they spend harvesting tomatoes in August, the farm prefers to sell them newly dried in cooler weather. PS Where did you pick up your farro? I know several sources in the area, but am curious. Link to comment Share on other sites More sharing options...
monavano Posted August 31, 2009 Share Posted August 31, 2009 A little bit country and Southern, Spring Valley Farm of West Virginia (also at a number of other markets in the area) usually has this one variety of fresh shelling bean for at least 2-3 weeks. A lot of Chez Panisse/Californian, restaurant cookbooks extoll the virtues of fresh shelling beans (e.g. Zuni Café, Lucques), too. I heard that Farm at Sunnyside has expanded the number of varieties of shelling beans they grew this year. Given how much time they spend harvesting tomatoes in August, the farm prefers to sell them newly dried in cooler weather. PS Where did you pick up your farro? I know several sources in the area, but am curious. The Italian Store carries it. Link to comment Share on other sites More sharing options...
zoramargolis Posted August 31, 2009 Share Posted August 31, 2009 PS Where did you pick up your farro? I know several sources in the area, but am curious.As I recall, I picked up this bag at BlackSalt, in the fish market, where there are a number of gourmet grocery items for sale. Link to comment Share on other sites More sharing options...
DanCole42 Posted August 31, 2009 Share Posted August 31, 2009 First time doing lamb shanks. I can't wait to try them again, because I can tell I'd really like them but this time I just royally frakked them up: Braised lamb shanks with: (deep breath) onion, carrots, garlic, rosemary, lime, tequila (???), ancho, cloves, cumin, coriander, turmeric, and probably others Mexican flavors make a great lamb taco. North African lamb is spicy and complex. European lamb is rich and silky. Put them all together, though, and it's like a devil's threesome: sure it's wild, but really the extra just complicates things without adding anything of its own. Next time I'm listening to my friend Leigh and just doing basic mirepoix, red wine, and gremolata. Also had some beautiful argent corn from the Ashburn farmers' market: not too sweet, and very earthy and corny. Leftover Parker House rolls reheated in foil on the grill As an appetizer had some tomatoes we found growing in our yard a few weeks ago and decided to nurture. ScotteeM calls these "volunteers." And for "dessert," cooked up some bacon I just smoked on Sunday: Link to comment Share on other sites More sharing options...
bookluvingbabe Posted September 1, 2009 Share Posted September 1, 2009 Pan seared lemon sole with capers (BLToddler had a small bowl of capers with his dinner. He thought they were just fine to snack on.) Copper Pot Lemon-Rosemary Tagliatelle Roasted Cauliflower I totally destroyed the lemon sole when I had to turn it. Very tasty but it was in tatters. Link to comment Share on other sites More sharing options...
lperry Posted September 1, 2009 Share Posted September 1, 2009 Squash blossom risotto seasoned with shallot, cheiro peppers, pecorino romano, a little butter, and riesling. This was my first go at squash blossoms. For reasons I don't understand, perhaps the cooler nights, the vines are flowering again. Mixed green salad with another garden tomato. Link to comment Share on other sites More sharing options...
leleboo Posted September 1, 2009 Share Posted September 1, 2009 Braised lamb shanks with: (deep breath) onion, carrots, garlic, rosemary, lime, tequila (???), ancho, cloves, cumin, coriander, turmeric, and probably others ... Next time I'm listening to my friend Leigh and just doing basic mirepoix, red wine, and gremolata. I err too much on the side of clean, simple flavors sometimes... How about next time, rack of lamb chez moi, and, uh, can I have some bacon? Link to comment Share on other sites More sharing options...
zoramargolis Posted September 1, 2009 Share Posted September 1, 2009 First time doing lamb shanks. I can't wait to try them again, because I can tell I'd really like them but this time I just royally frakked them up: Braised lamb shanks with: (deep breath) onion, carrots, garlic, rosemary, lime, tequila (???), ancho, cloves, cumin, coriander, turmeric, and probably others Mexican flavors make a great lamb taco. North African lamb is spicy and complex. European lamb is rich and silky. Put them all together, though, and it's like a devil's threesome: sure it's wild, but really the extra just complicates things without adding anything of its own. Next time I'm listening to my friend Leigh and just doing basic mirepoix, red wine, and gremolata. To make your "Euro-style" lamb shanks taste as good as they can possibly taste, make a cooked wine marinade (red wine simmered with aromatics and without salt), marinate the shanks in that strained, cooled cooked wine for several days in a zip lock bag. Remove the shanks from the marinade, and SAVE ALL THE LIQUID. Dry then brown the shanks, sautee mirepoix, and then add all the marinade liquid to the pot--this is your braising liquid. For extra yumminess, when sauteeing your mirepoix, add a T of tomato paste and a bit of anchovy, and to the liquid add a T or 2 of balsamic vinegar, soy sauce and brandy. Bay leaf, parsley and thyme. Yum. Link to comment Share on other sites More sharing options...
DanCole42 Posted September 1, 2009 Share Posted September 1, 2009 To make your "Euro-style" lamb shanks taste as good as they can possibly taste, make a cooked wine marinade (red wine simmered with aromatics and without salt), marinate the shanks in that strained, cooled cooked wine for several days in a zip lock bag. Remove the shanks from the marinade, and SAVE ALL THE LIQUID. Dry then brown the shanks, sautee mirepoix, and then add all the marinade liquid to the pot--this is your braising liquid. For extra yumminess, when sauteeing your mirepoix, add a T of tomato paste and a bit of anchovy, and to the liquid add a T or 2 of balsamic vinegar, soy sauce and brandy. Bay leaf, parsley and thyme. Yum. That's what I do for beef short ribs. I never thought about the anchovy, but it's making a ton a sense in my head. Thank you!! I gotta stock up at the farmers' market before the season is over... Link to comment Share on other sites More sharing options...
Pat Posted September 1, 2009 Share Posted September 1, 2009 Fried Egg Soup (from A Platter of Figs--love this book) Tuna Salad on White Toast Mushroom-Potato Casserole Link to comment Share on other sites More sharing options...
rkduggins Posted September 1, 2009 Share Posted September 1, 2009 The Sniffles and Blues cure for me and Mr. rkduggins: Matzoh ball soup. Link to comment Share on other sites More sharing options...
Heather Posted September 1, 2009 Share Posted September 1, 2009 For the kids: Fresh Toigo corn Tree & Leaf heirloom tomatoes sprinkled with Maldon Mickey Mouse-shaped white meat, whole grain chicken nuggets from Costco, because I was evilly curious. The children were appalled at the shape. Milk Raspberries and blueberries with Greek yogurt for dessert Link to comment Share on other sites More sharing options...
hillvalley Posted September 1, 2009 Share Posted September 1, 2009 Today was my 12th first day of school as a teacher/administrator and I usually treat myself to Palena but they are closed for the week. This is also my last chance for a home cooked meal until Monday at the earliest so I splurged calorie wise... Garlic stuffed broiled lamb chops with smoked salt in a golden cherry tomato sauce Roasted green beans A small hunk of parano cheese Link to comment Share on other sites More sharing options...
KMango Posted September 2, 2009 Share Posted September 2, 2009 Today was my 12th first day of school as a teacher/administrator... Assuming "you are what you eat", you could have had a Hero sandwich! Link to comment Share on other sites More sharing options...
zoramargolis Posted September 2, 2009 Share Posted September 2, 2009 pan fried eco friendly pollo rosso, marinated overnight in salted buttermilk collard greens with bacon creamed corn heirloom tomato salad 2008 Kirkland Russian River pinot noir (downright tasty for $13 pinot) Link to comment Share on other sites More sharing options...
leleboo Posted September 2, 2009 Share Posted September 2, 2009 creamed corn Zora, how do you do your creamed corn? I was going to try it last night and was overwhelmed by recipes, so I just grilled my corn and called it a day. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 2, 2009 Share Posted September 2, 2009 Zora, how do you do your creamed corn? I was going to try it last night and was overwhelmed by recipes, so I just grilled my corn and called it a day. I have an old-timey tool that simultaneously shreds and scrapes the corn off the cob and i use that to puree the corn straight into a pot. Then I cook it briefly with some butter and a pinch of salt. If I didn't have that tool, I would cut the kernels off and puree them in a blender. I once posted a link to the tool, but I'm too tired to find it again. Maybe tomorrow. Link to comment Share on other sites More sharing options...
Pat Posted September 2, 2009 Share Posted September 2, 2009 Red leaf lettuce and spinach salad with bacon, eggs, mushrooms, and garlic croutons Macaroni with prunes The pasta dish was one I was intrigued by when I saw it online while searching for ways to use a Costco size package of Italian prune plums. The idea of a sweet sauce for pasta intrigued me. Some tomato sauces are kind of sweet, so why not, I thought. It's a Spanish recipe, and the translation was...interesting. The result was also...interesting--the flavor was good but there wasn't enough sauce (plum, white wine, sugar, nutmeg, and cinnamon) for the pasta, and I only prepared half as much pasta as called for. (I used penne for the macaroni.) Link to comment Share on other sites More sharing options...
leleboo Posted September 2, 2009 Share Posted September 2, 2009 I have an old-timey tool that simultaneously shreds and scrapes the corn off the cob and i use that to puree the corn straight into a pot. Then I cook it briefly with some butter and a pinch of salt. If I didn't have that tool, I would cut the kernels off and puree them in a blender. I once posted a link to the tool, but I'm too tired to find it again. Maybe tomorrow. I bet it's the same tool that was written about in the Bitten post about creamed corn. I may go looking for one next time I'm in the mood for a fun gadget. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 2, 2009 Share Posted September 2, 2009 I bet it's the same tool that was written about in the Bitten post about creamed corn. I may go looking for one next time I'm in the mood for a fun gadget. Finally found it again:http://www.peasandcornco.com/corn_creamer.asp Link to comment Share on other sites More sharing options...
leleboo Posted September 2, 2009 Share Posted September 2, 2009 Finally found it again: http://www.peasandcornco.com/corn_creamer.asp Thanks! Looks like fun... Link to comment Share on other sites More sharing options...
monavano Posted September 2, 2009 Share Posted September 2, 2009 Lemon and herb chicken satay grilled Toigo corn in their water-soaked husks leftover YaYa's potatoes leftover peach and raspberry cobbler Link to comment Share on other sites More sharing options...
lperry Posted September 2, 2009 Share Posted September 2, 2009 I bet it's the same tool that was written about in the Bitten post about creamed corn. I may go looking for one next time I'm in the mood for a fun gadget. Finally found it again: http://www.peasandcornco.com/corn_creamer.asp It is funny to me that you all think of this as a fun, specialty tool when I've seen them all my life. I've even seen them thrown out because they wore out. I have shredded many a finger throughout my life during the sweet corn harvest at my Grandmother's, and there are about ten of these still in a drawer out there, patiently awaiting their next victims... Link to comment Share on other sites More sharing options...
zoramargolis Posted September 2, 2009 Share Posted September 2, 2009 It is funny to me that you all think of this as a fun, specialty tool when I've seen them all my life. I've even seen them thrown out because they wore out. I have shredded many a finger throughout my life during the sweet corn harvest at my Grandmother's, and there are about ten of these still in a drawer out there, patiently awaiting their next victims...It may be new to Mark Bittman, but I've had mine for many years... Link to comment Share on other sites More sharing options...
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