Tweaked Posted March 15, 2010 Share Posted March 15, 2010 Further experiments in pizza making following Peter Reinhart's Bread Baker's Apprentice recipe for pizza dough. Topped with pesto, carmalized onions, roasted red peppers, mushrooms and parmesan and mozzerella cheese. Link to comment Share on other sites More sharing options...
legant Posted March 16, 2010 Share Posted March 16, 2010 For some reason I've been craving shrimp w/ black-eyed peas. Hillvalley's description of the artichoke find at Safeway prompted me to mix up a dip of mayo, Parmesan and garlic. A Manhattan (2:1) relaxed the throat. I realized that the carbs I was craving could be obtained from half a bagel, rather than a candy bar. Tonight was good. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 16, 2010 Share Posted March 16, 2010 my internet and cable tv were down for 24 hours until this morning, and I was experiencing DR withdrawal. to cope, I vacuumed the house and cooked. last night: osso buco with meyer lemon gremolata mushroom risotto haricots verts HD Dulce de Leche 2008 Falesco Vitiano Link to comment Share on other sites More sharing options...
Pat Posted March 16, 2010 Share Posted March 16, 2010 Chicken thighs braised with leeks and mushrooms Penne pasta and cheese casserole, lasagna-style, with a layer of turkey meatballs in the center Link to comment Share on other sites More sharing options...
flygirl Posted March 17, 2010 Share Posted March 17, 2010 And tonight: http://52mealsinoneyear.blogspot.com/2010/03/goldilocks-tries-to-cook-pasta-con.html If anyone has good ideas about how to salvage this dish, let me know... (comments on blog welcome). Link to comment Share on other sites More sharing options...
Pat Posted March 17, 2010 Share Posted March 17, 2010 Beef goulash Couscous Pita bread Link to comment Share on other sites More sharing options...
zoramargolis Posted March 17, 2010 Share Posted March 17, 2010 Beef goulash Couscous Pita bread you could have unified your cross-cultural meal by throwing some dried fruit and spices in the goulash and calling it a tagine. last night: green salad with blue cheese dressing linguine bolognese-ish* 2008 Falesco Vitiano * contained ground beef, hot Italian pork sausage, roasted eggplant, porcini powder and ground crimini mushroom Link to comment Share on other sites More sharing options...
monavano Posted March 18, 2010 Share Posted March 18, 2010 Roasted tomato vinaigrette over red leaf lettuce, blue cheese and red onion (great idea from Rachel Ray). Roasted campari tomatoes with evoo, s&p, balsamic vinegar, and Dijon. Turkey meatloaf with a lot of inspiration from America's Test Kitchen. I sauteed carrots, onions, celery, garlic, proscuitto and green bell pepper in butter. Added paprika and thyme (dried). Added chicken stock and tomato paste. Added soy sauce and Dijon mustard. Then, combined the above with the ground turkey, eggs and saltines. Glazed at the end with ketchup, brown sugar, cider vinegar and chili flakes. Steak fries in the oven, with paprika (I'm going crazy with this stuff lately), marjoram, garlic powder, chili powder and cumin. (OMG, Mr. MV just went for a 3rd slice of meatloaf ) Link to comment Share on other sites More sharing options...
Anna Blume Posted March 19, 2010 Share Posted March 19, 2010 Baked salmon cake Oven fries w Parmesan, minced parsley, kosher salt, cayenne (skins on, Russet; EVOO) Last of the stir-fried greens w lemon & olive oil Orange Link to comment Share on other sites More sharing options...
lperry Posted March 19, 2010 Share Posted March 19, 2010 Baked eggs nested in sautéed spinach, mushrooms, cream, chevre, Locatelli, onion, a bit of garlic, and a sprinkling of nutmeg, Adapted from Epicurious, and my first time baking eggs like this. I'll do it again. Pugliese bread (Costco) crisped up in the oven. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 19, 2010 Share Posted March 19, 2010 Wednesday night: panko-crusted skate filets remoulade sauce basmati rice haricots verts 2009 Brancott sauvignon blanc HD vanilla with warm dulce de leche and crushed peanuts Thursday night: mixed lettuce salad, avocado, pine nuts with vinaigrette deconstructed lasagna bolognese, roasted red pepper and homemade ricotta 2007 Capestrano Montepulciano d'Abruzzi assam tea and almond cookies Link to comment Share on other sites More sharing options...
Pat Posted March 19, 2010 Share Posted March 19, 2010 Wednesday: Chicken soup with mushrooms and leeks BLTs on Irish soda bread Last night: Romaine with Campari tomatoes and cucumbers; vinaigrette Pot roast sandwiches with gravy on toasted Irish soda bread Link to comment Share on other sites More sharing options...
lperry Posted March 19, 2010 Share Posted March 19, 2010 Pan fried collard, potato, and feta cakes. Colcannon with a twist. Steamed broccoli with Locatelli A red d'Anjou pear Three-buck Chuck Australian chardonnay. I bought the wine to make a risotto, changed my mind about the meal, and poured it in my glass instead. Surprisingly inoffensive for $3.29. Link to comment Share on other sites More sharing options...
legant Posted March 20, 2010 Share Posted March 20, 2010 I’m sure there’s some fancy name for this but it was basically whole wheat orecchiette and Italian sausage (the sausage casing removed and sautéed with spring onions, garlic, red pepper flakes) and broccoli, topped with Asiago. Served with Les Fumees Blanches Savignon Blanc 2008. Dessert was a Chocolate Hazelnut Brownie from ABP. I’m content. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 21, 2010 Share Posted March 21, 2010 I’m sure there’s some fancy name for this... Orecchiette integrale con salsicce e broccoli Link to comment Share on other sites More sharing options...
Pat Posted March 21, 2010 Share Posted March 21, 2010 Crostini (Irish soda bread and tomato-olive marmalade) Salad of Belgian endive, radicchio, radishes, parsley, toasted walnuts; feta and Danish blue cheese on the side; buttermilk ranch dressing Lamb-eggplant gratin Leftover baked penne The crostini were a not entirely unsuccessful cross-cultural experiment. They would have been better with a little feta on top, but there was already feta in the salad and in the gratin. This used up the last of the soda bread and most of the marmalade. The marmalade has been in the refrigerator for two weeks, and I didn't use preserving techniques to store it. I don't want to keep it around much longer. Link to comment Share on other sites More sharing options...
leleboo Posted March 21, 2010 Share Posted March 21, 2010 Grilled chicken marinated with thyme, sage, and crushed red pepper Minted pea puree Sautéed red and orange bell pepper with red onion This sounds so simple, but was so, so good. Link to comment Share on other sites More sharing options...
Pat Posted March 22, 2010 Share Posted March 22, 2010 Leftover Belgian endive salad Fried pork chops Swiss chard with balsamic vinegar Link to comment Share on other sites More sharing options...
Tweaked Posted March 22, 2010 Share Posted March 22, 2010 Friday dinner, got home late, too lazy to cook :-) Link to comment Share on other sites More sharing options...
prawn Posted March 22, 2010 Share Posted March 22, 2010 Marinated chicken skewers, spiced rubbed salmon skewers. Israeli coucous, peas and leeks. Link to comment Share on other sites More sharing options...
Heather Posted March 23, 2010 Share Posted March 23, 2010 sandwiches: roasted chicken, bacon, sliced avocado, jalapeno mayonnaise cheese enchiladas with red sauce sliced cucumbers mini tarts from Whole Foods (not bad) Link to comment Share on other sites More sharing options...
Dave Pressley Posted March 23, 2010 Share Posted March 23, 2010 Friday dinner, got home late, too lazy to cook :-) My family's best dinner nights at home are "picnic nights" where nobody cooks and we all just eat off a cutting board. Just perfect. Link to comment Share on other sites More sharing options...
Pat Posted March 23, 2010 Share Posted March 23, 2010 Dates stuffed with peanut butter Belgian endive and radicchio salad with radishes, parsley, bacon, feta/bleu cheese, toasted walnuts, and buttermilk ranch Baked penne casserole Link to comment Share on other sites More sharing options...
zoramargolis Posted March 23, 2010 Share Posted March 23, 2010 last night: cannelini beans braised with aromatics and artichokes eco-friendly rose veal piccata strawberries with lavender cream*, acacia honey and toasted almonds 2006 Chapillon cuvée harmonie *full-fat Fage yogurt, creme fraiche, agave syrup, vanilla extract and lavender powder Link to comment Share on other sites More sharing options...
Anna Blume Posted March 23, 2010 Share Posted March 23, 2010 ...strawberries... Whose? How good? I usually cave in some time in April. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 23, 2010 Share Posted March 23, 2010 Whose? How good? I usually cave in some time in April. Purchased at Trader Joe's yesterday. From Florida. Big ones that are often sneered at by local foodamentalists, but they were reasonably ripe, juicy and flavorful. What can I say? I ate a lot of local Oxnard berries while I was in L.A., purchased at various farmers' markets, so maybe it balances out... Link to comment Share on other sites More sharing options...
Anna Blume Posted March 24, 2010 Share Posted March 24, 2010 Purchased at Trader Joe's yesterday. From Florida. Big ones that are often sneered at by local foodamentalists, but they were reasonably ripe, juicy and flavorful. What can I say? I ate a lot of local Oxnard berries while I was in L.A., purchased at various farmers' markets, so maybe it balances out... HOney, twasn't a sneer; I am only a P/T snob. One of my absolute favorite combos is grapefruit and strawberries w just a little sugar and since prime citrus season is drawing to a close, you need to use preemie berries. * * * Lulu's French lentil soup w tesa and lots of garlic (Parm rind in pot) Warmed pain levain Salad of Boston lettuce, watercress & arugula w toasted walnuts, dried honeycrisps and grated Stony Man cheese Handful of dark-chocolate covered raisins from Trader Joe's Link to comment Share on other sites More sharing options...
LauraB Posted March 24, 2010 Share Posted March 24, 2010 Watercress, daikon and avocado salad with miso dressing (miso, olive oil, lemon juice, brown rice syrup, toasted mustard seeds) Moroccan style chickpea soup with roasted red pepper coulis Link to comment Share on other sites More sharing options...
Pat Posted March 25, 2010 Share Posted March 25, 2010 Broiled halibut with red and yellow pepper confetti and bacon Buttered white rice Leftover lamb-eggplant gratin Link to comment Share on other sites More sharing options...
Tweaked Posted March 25, 2010 Share Posted March 25, 2010 Plantain quesadilla, guac, black beans and rice Link to comment Share on other sites More sharing options...
Anna Blume Posted March 25, 2010 Share Posted March 25, 2010 1 3/4 inch-thick ribeye (sold as Delmonico by Gunpowder Bison) Bed of arugula Tiny, sautéed mushrooms Lemon Tiny potatoes roasted British-style Italian red Orange & dark chocolate Thank you everyone who contributed to the thread here on cooking steaks. I, too, got absolutely terrific results from the low-oven prep you all advocated; my steak spent around three days air-drying in fridge and worries about losing all that blood during the process were for naught. Link to comment Share on other sites More sharing options...
lperry Posted March 25, 2010 Share Posted March 25, 2010 A sunny, warm day, so a light dinner. Marinating on the counter is a wheat berry/Waldorf salad. Wheat berries, Pink Lady apple, celery, toasted pecans, dried cranberries, walnut oil, apple vinegar, hot sauce, honey, and salt. The apple vinegar is Beirut White Apple Vinegar from the Mediterranean Bakery, and it is delicious. It is so intensely apple-y with fragrant top notes. it doesn't taste "cooked" like regular cider vinegar, and it works really well with the earthy walnut oil. It will be served up with a 2009 Cupcake Sauvignon Blanc. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 26, 2010 Share Posted March 26, 2010 last night: apricot sours--my attempt to replicate the Vidalia cocktail, which turned out smashingly. I made sour mix with Meyer lemon juice and agave syrup. Red Apron paté de campagne Keswick rose veal liver, pan-seared and smothered with onion, crimini mushroom, bacon and balsamic-veal stock reduction served on toasted homemade bread slices steamed broccoli B&J's karamel sutra Link to comment Share on other sites More sharing options...
Heather Posted March 27, 2010 Share Posted March 27, 2010 Chicken burritos: chicken thighs stewed with onions, garlic, cumin, chicken broth, and a can of Ro-Tel tomatoes. Shredded & served with flour tortillas, pickled jalapenos, lime wedges, sour cream, grated cheddar, chopped tomatoes, tomatillo salsa. Refried beans Milk Vanilla cupcakes with sprinkles, made by Emma. Link to comment Share on other sites More sharing options...
zoramargolis Posted March 27, 2010 Share Posted March 27, 2010 olive oil-packed tuna cannelini beans with artichokes and fennel seed, fresh basil roasted red pepper chile olives baby lettuce mix and cucumbers with dijon vinaigrette garlic crostini Link to comment Share on other sites More sharing options...
lperry Posted March 27, 2010 Share Posted March 27, 2010 A warm salad of roasted sweet potatoes, roasted sweet onions, chickpeas, shaved Locatelli cheese, olive oil, lemon juice, and hot sauce. The other half of the lemon went into a sidecar for the chef. I think it was Anna Blume who wrote about the flavor amplifying properties of red pepper flakes. I'm finding the same effect with hot sauce, especially when combined with beans and grains. Link to comment Share on other sites More sharing options...
Xochitl10 Posted March 28, 2010 Share Posted March 28, 2010 Beef and refried bean burritos with jalapenos and shredded sharp cheddar in homemade tortillas. Azami is getting really good at making tortillas. Cuervo Gold with a splash of Rose's lime juice mixed with soda Link to comment Share on other sites More sharing options...
zoramargolis Posted March 28, 2010 Share Posted March 28, 2010 oven roasted miso-crusted black cod green tea noodles with dashi-miso nage roasted asparagus sliced strawberries with creme anglais 2009 Brancott sauvignon blanc Link to comment Share on other sites More sharing options...
lperry Posted March 28, 2010 Share Posted March 28, 2010 Quiche of mushrooms, sweet onions, broccoli, and feta in an olive oil crust Spiced pears Pugliese bread Link to comment Share on other sites More sharing options...
Pat Posted March 28, 2010 Share Posted March 28, 2010 Friday: Salad (romaine, provolone, cucumbers, Campari tomatoes; vinaigrette) Leftover beef-vegetable soup Leftover pork chops and chard Last night: Salad (romaine, provolone, radishes, cucumbers, Campari tomatoes, hard-boiled eggs; buttermilk ranch) Baked potatoes Broiled rib eye steaks Corn niblets Link to comment Share on other sites More sharing options...
Heather Posted March 29, 2010 Share Posted March 29, 2010 Lazy Sunday night before leaving town tomorrow: Chili dogs leftover cole slaw extra large platter of sliced peppers, cucumber, celery sticks, baby carrots milk cupcakes The remainder of the veggies are in a ziploc bag as snacks for the plane. Link to comment Share on other sites More sharing options...
leleboo Posted March 29, 2010 Share Posted March 29, 2010 Butternut squash and parsnip soup with sage, topped with fried sage Garlic-cumin grilled pork chops Red leaf lettuce salad with tomatoes and radishes, in mustard vinaigrette Bagel chips My box of matzah is staring at me, daring me to make matzah brei for dinner tomorrow. (I have no seder to attend, but matzah brei sounds compelling.) Link to comment Share on other sites More sharing options...
zoramargolis Posted March 29, 2010 Share Posted March 29, 2010 The remainder of the veggies are in a ziploc bag as snacks for the plane. Hey--your own private horror movie: SNACKS ON A PLANE... Link to comment Share on other sites More sharing options...
Pat Posted March 29, 2010 Share Posted March 29, 2010 Fruit and nut biscotti Cream of tomato soup, garnished with chopped tomatoes, gruyere and bread crumbs Macaroni and cheese with ham Link to comment Share on other sites More sharing options...
bettyjoan Posted March 29, 2010 Share Posted March 29, 2010 Mexican meatball soup, taken from a Real Simple magazine that I read on the plane. Basically, the soup is pureed salsa mixed with water. A little too salsa-esque for my taste - perhaps something closer to tomato soup would be better. The meatballs were good, though - ground beef, cilantro, crushed tortilla chips, and cumin. I chopped some cukes for a little coolness and crunch, and it was a good addition to the soup. Link to comment Share on other sites More sharing options...
Anna Blume Posted March 29, 2010 Share Posted March 29, 2010 Leftover pasta (plain, dried) heated in the microwave w butter and grated cheese Cold cannellini w salt, pepper and olive oil Dried Honeycrisp apple slices Tap water Link to comment Share on other sites More sharing options...
Tweaked Posted March 29, 2010 Share Posted March 29, 2010 Socca Crepes stuffed with a chickpea "stew" topped with yogurt dressing Link to comment Share on other sites More sharing options...
zoramargolis Posted March 29, 2010 Share Posted March 29, 2010 Leftover pasta (plain, dried) heated in the microwave w butter and grated cheese Cold cannellini w salt, pepper and olive oil Dried Honeycrisp apple slices Tap water Such decadence! Link to comment Share on other sites More sharing options...
zoramargolis Posted March 30, 2010 Share Posted March 30, 2010 sausage, bean and kale soup garlic toast B&J's karamel sutra 2009 Brancott sauvignon blanc Link to comment Share on other sites More sharing options...
legant Posted March 30, 2010 Share Posted March 30, 2010 Leftover pasta (plain, dried) heated in the microwave w butter and grated cheese Cold cannellini w salt, pepper and olive oil Dried Honeycrisp apple slices Tap water My type of meal. However, next time, try some black pepper on the pasta. It really enhances the flavor. Link to comment Share on other sites More sharing options...
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