zoramargolis Posted June 11, 2007 Share Posted June 11, 2007 Delivery udon! Oyako ankake udon: chicken, egg, and udon in a broth thickened with kudzu. Also cheese shumai with Chinese mustard. Thickened with kudzu, eh? This suggests the possibility of a new use for an invasive wild plant! Are the greens cooked in the soup? Is it dried and powdered and used like cornstarch? Link to comment Share on other sites More sharing options...
Pat Posted June 11, 2007 Share Posted June 11, 2007 the last of the deviled eggs from yesterday Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 11, 2007 Share Posted June 11, 2007 Thickened with kudzu, eh? This suggests the possibility of a new use for an invasive wild plant! Are the greens cooked in the soup? Is it dried and powdered and used like cornstarch? I'm guessing dried and powdered. There were no identifiable greens in the broth other than the onions, and no distinguishable taste. The soup definitely had more viscosity than normal oyako udon. Think very early stage gelatin. According to the internets, kudzu is native to southern Japan and known as "Japanese arrowroot" for the thickening qualities of powder ground from its roots. Link to comment Share on other sites More sharing options...
Halloween Posted June 12, 2007 Share Posted June 12, 2007 warm strawberry rhubarb crisp Link to comment Share on other sites More sharing options...
Pat Posted June 12, 2007 Share Posted June 12, 2007 leftover penne pesto Link to comment Share on other sites More sharing options...
rkduggins Posted June 12, 2007 Share Posted June 12, 2007 Fried plantains from the Whole Foods hot bar. I'm a fool for fried plantains. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 12, 2007 Share Posted June 12, 2007 ^Me too! One of the points of Kitchen Diaries is how good impromptu meals can be based on seasonal produce and chance. Nonetheless, Nigel Slater is truly inspired especially when it comes to combinations in salads which he dresses like Italians do. Since some of his entries read in the form of recipes, it's worthwhile to follow his lead: the kind of Middle Eastern cucumbers they sell at the farmers markets--hydropondic at Toigo & Twin Springs, otherwise (? still too early? at any rate, differently & organic) at New Morning. Peel a little. Slice in half lengthwise, seed, slice in half lengthwise again, then into stubby chunks. Eat the seeds as you work. skinny French radishes, halved or quartered scallion rings (or bits of thin red onion slices) parsley leaves, whole or hardly chopped fresh mint leaves, torn toss the above with feta--I'm partial to the French sheep's feta sold at Whole Foods Grind on black pepper. I added a good, chunky salt since the feta is mild. Drizzle with olive oil (unfiltered wonderful) and an assertive red wine vinegar even if you'd be inclined to go for lemon juice. The vinegar is what does it. Wonderful with toast and a purée of dried fava beans that has been reheated and mixed thoroughly with the same olive oil. A few olives on the side. Link to comment Share on other sites More sharing options...
Heather Posted June 13, 2007 Author Share Posted June 13, 2007 One of the eight dozen sugar cookies just baked for assorted teachers, bus drivers, and crossing guards. I will be glad when school is finally over. Link to comment Share on other sites More sharing options...
JLK Posted June 15, 2007 Share Posted June 15, 2007 Mmm, cookies. I have been working longer days lately so my dinners have been strictly delivery. Heritage India Tuesday night, Spices tonight. Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 16, 2007 Share Posted June 16, 2007 A couple of miso-basted...something... onigiri and cold rice noodles topped with sesame dressing, shredded chicken, cucumber, shredded tamago, and tomato from the Lawson. Link to comment Share on other sites More sharing options...
xcanuck Posted June 26, 2007 Share Posted June 26, 2007 I just chowed down on a bunch of crispy fried pork intestines. It seemed like a good idea at the time. Crispy hunks of fat. Now I don't feel so good..... Link to comment Share on other sites More sharing options...
Heather Posted June 27, 2007 Author Share Posted June 27, 2007 It's not just for breakfast anymore: homemade blueberry pie with vanilla ice cream. "pie. pie. pie. pie. pie. pie. pie." Link to comment Share on other sites More sharing options...
laniloa Posted June 28, 2007 Share Posted June 28, 2007 White Georgia peach. Juicy, fragrant summer in a bite. Purchased at a roadside stand in Cairo (KAY-ro), GA. I might need to make weekly trips north of the border all peach season. Link to comment Share on other sites More sharing options...
DonRocks Posted June 28, 2007 Share Posted June 28, 2007 White Georgia peach. Juicy, fragrant summer in a bite. Purchased at a roadside stand in Cairo (KAY-ro), GA. I might need to make weekly trips north of the border all peach season. Yes but when you were driving away you said "Egypt me!" Link to comment Share on other sites More sharing options...
Halloween Posted June 28, 2007 Share Posted June 28, 2007 Peach blueberry crisp. Heaven. (Btw, Rocks needs professional help. ) Link to comment Share on other sites More sharing options...
laniloa Posted June 28, 2007 Share Posted June 28, 2007 Yes but when you were driving away you said "Egypt me!"Wouldn't dare. The guy was like a cartoon complete with overalls, red bandana hankie to mop his brow, straw hat and dog. While I was there his great-grandson came to drop off some more peaches fresh off the tree. We had a great chat about how his orchard was doing given our late freeze. He put a few extra peaches in my bag and told me he doesn't normally like all us Flor-id-e-ans coming by his stand but that I should feel free to come visit again. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 28, 2007 Share Posted June 28, 2007 Yes but when you were driving away you said "Egypt me!" (Btw, Rocks needs professional help. ) No. Rocks needs to be pun-ished Link to comment Share on other sites More sharing options...
Anna Blume Posted June 28, 2007 Share Posted June 28, 2007 White Georgia peach. Juicy, fragrant summer in a bite. Purchased at a roadside stand in Cairo (KAY-ro), GA. I might need to make weekly trips north of the border all peach season.So, there were some orchards in Georgia spared after an early warming spell and frost? Good to know! Link to comment Share on other sites More sharing options...
laniloa Posted June 28, 2007 Share Posted June 28, 2007 So, there were some orchards in Georgia spared after an early warming spell and frost? Good to know!There are fewer road stands up this year then last year, but they are there. The peaches I had didn't seem any worse for wear. Link to comment Share on other sites More sharing options...
Pat Posted July 1, 2007 Share Posted July 1, 2007 Steak sandwich (eye round) with onions, peppers, mushrooms, and pepper jack cheese on a kaiser roll. I had thrown the steak in the freezer when I bought it a few days ago, since I didn't know when we'd eat it. Slicing it while fairly well frozen made it easier, but I still didn't get Philly cheesesteak thinness steak. Of course, I also didn't slice any finger-parts off either Link to comment Share on other sites More sharing options...
JLK Posted July 1, 2007 Share Posted July 1, 2007 Came up from the pool to eat leftovers from Heritage India. The bread that was tough last night was straight inedible today, but the rest of it tasted great. I might need a nap. Link to comment Share on other sites More sharing options...
legant Posted July 1, 2007 Share Posted July 1, 2007 the last of the deviled eggs from yesterday Did they make it to the dinner table? Link to comment Share on other sites More sharing options...
Pat Posted July 1, 2007 Share Posted July 1, 2007 Did they make it to the dinner table?Some of them did . Link to comment Share on other sites More sharing options...
legant Posted July 1, 2007 Share Posted July 1, 2007 Something called “Rice Vermicelli—Mushroom Flavored” with mixed, frozen stir-fry vegetables. Pillsbury brownie mix batter. (I'm doing a favor for a friend and was given very strict instructions not to alter the mix in any way, shape or form. No walnuts, no dried cherries, no mint.) I went crazy at Kam Sen a few weeks back and bought tons of noodles: rice, soba, udon, ramen; dried and instant soup types. I wanted something light, quick and easy. Grabbed the rice vermicelli. The print is 1/3 this size; the nutritional information label is even smaller. The cooking instructions: 1. Preparation (complete with water and pot icons); 2. Boiling; 3. Shut down the heat. Add soup & sauce; 4. Stir well & serve. Thinking this is like any other vermicelli, I had planned on simmering it for 2 minutes, tops. It took five minutes, at a hard boil, at least. The “soup” was the typical salt-laden seasoning powder packet; the “sauce” was sesame oil. Overall: not bad. Couldn't pick up any mushroom flavor. Quick it’s not. I have another bundle of vermicelli; I’m saving that for a rainy, chilly summer day. Link to comment Share on other sites More sharing options...
Pat Posted July 2, 2007 Share Posted July 2, 2007 leftover new potatoes and green beans, with a dollop of homemade creamy buttermilk dressing and lots of black pepper Link to comment Share on other sites More sharing options...
legant Posted July 2, 2007 Share Posted July 2, 2007 Shrimp… marinated in soy/lemon/Thai red curry… sautéed with a mélange (my favorite new word) of vegetables… served over Soba noodles Link to comment Share on other sites More sharing options...
Xochitl10 Posted July 2, 2007 Share Posted July 2, 2007 Coffee and steamed white rice with umeboshi (pickled plums). Link to comment Share on other sites More sharing options...
Pat Posted July 9, 2007 Share Posted July 9, 2007 a really tasty improvised meatball sandwich: leftover meatballs on a whole wheat hotdog roll, topped with a slice of pepper jack cheese, run briefly (oh, very briefly! ) under the broiler Link to comment Share on other sites More sharing options...
Heather Posted July 9, 2007 Author Share Posted July 9, 2007 Slab bacon, mayonnaise, lettuce, and thick slices of tomatoes on toasted Whole Foods white bread. Ice cold diet Coke. This is the #1 special on the menu in heaven. Link to comment Share on other sites More sharing options...
rkduggins Posted July 9, 2007 Share Posted July 9, 2007 leftover chicken and andouille jambalaya, and to quench the fire a fruit salad composed of green grapes, blueberries and nectarines mascerated with sugar, orange zest and a pinch of ground cardamom. Link to comment Share on other sites More sharing options...
edenman Posted July 9, 2007 Share Posted July 9, 2007 A 2-day old slice of pepperoni/pineapple pizza from Luigi's, revived very satisfactorily on the george foreman in my office kitchen. Link to comment Share on other sites More sharing options...
qwertyy Posted July 9, 2007 Share Posted July 9, 2007 Skittles and boxed white Australian wine. Which I think go surprisingly well together. And which goes to show how badly I need to get back to the world of good tastes... (Twelve days!) Link to comment Share on other sites More sharing options...
Pat Posted July 20, 2007 Share Posted July 20, 2007 Shoebox Oven White Chocolate Crunch--really interesting (in the good way ) flavor and texture(s) Link to comment Share on other sites More sharing options...
monavano Posted July 28, 2007 Share Posted July 28, 2007 Peeled local peach, Blue Ridge yogurt and Michele's granola (Takoma Kitchens). Link to comment Share on other sites More sharing options...
mktye Posted July 29, 2007 Share Posted July 29, 2007 Leftover strawberry/blueberry trifle. Without coffee. Link to comment Share on other sites More sharing options...
Heather Posted July 29, 2007 Author Share Posted July 29, 2007 Cibola bacon, lettuce, two thick slices of brandywine tomato, & Duke's mayo on wheat bread. An epiphany. Link to comment Share on other sites More sharing options...
Barbara Posted July 29, 2007 Share Posted July 29, 2007 Leftover strawberry/blueberry trifle. Link to comment Share on other sites More sharing options...
Pat Posted July 29, 2007 Share Posted July 29, 2007 crackers and peanut butter Link to comment Share on other sites More sharing options...
Pat Posted August 7, 2007 Share Posted August 7, 2007 egg salad scooped up into whole wheat mini pitas Link to comment Share on other sites More sharing options...
sparkycom Posted August 11, 2007 Share Posted August 11, 2007 Leftover ribeye from last night's dinner at RTS with runny eggs. Mmmmmm! Link to comment Share on other sites More sharing options...
Pat Posted August 11, 2007 Share Posted August 11, 2007 Just finished a sandwich on Marvelous Market Jewish Rye: chicken, port salut cheese, proscuitto, sweet pickles, and romaine. (I spread the cheese on the bread as if it were butter .) Link to comment Share on other sites More sharing options...
legant Posted August 11, 2007 Share Posted August 11, 2007 Lays potato chips... Tamar Ridge pinot noir... Saltines with peanut buter... Blueberry Pop-tarts. Comfort food all the way! (Particularly bad day at work; some folks just don't know how to use the sense God gave them. Simply idiots!) Link to comment Share on other sites More sharing options...
Pool Boy Posted August 12, 2007 Share Posted August 12, 2007 My Mrs. made a sublime peach upside down cake. Delicious! We're thinking of grilling some peaches tonight on the grill for dessert. Link to comment Share on other sites More sharing options...
bettyjoan Posted August 13, 2007 Share Posted August 13, 2007 Lefotover spinach ravioli, garden salad (Boston lettuce, English cukes, green bell peppers, grape tomatoes, sweet corn, catalina dressing, and croutons), and homemade lowfat banana bread. Yum! Link to comment Share on other sites More sharing options...
TinDC Posted August 16, 2007 Share Posted August 16, 2007 A grilled bacon and homemade pimento cheese sandwich. So good. Link to comment Share on other sites More sharing options...
lackadaisi Posted August 16, 2007 Share Posted August 16, 2007 Lean Cuisine Spaghetti Carbonara. Inadvisable. No excuse. Will not repeat! Link to comment Share on other sites More sharing options...
Pat Posted August 16, 2007 Share Posted August 16, 2007 tortilla chips with bean dip The bean dip is leftover (refried) bean burrito filling. (I thought the tortilla package had 10 tortillas, not 6 .) This was one of those lightbulb moments. It never had occurred to me that bean filling for burritos could be reheated as bean dip. Really good. Link to comment Share on other sites More sharing options...
edenman Posted August 17, 2007 Share Posted August 17, 2007 guanciale-wrapped CSA tomatillos, baked in the oven until the pork crisped up. it's an odd combination of flavors, but pretty tasty. Link to comment Share on other sites More sharing options...
squidsdc Posted August 17, 2007 Share Posted August 17, 2007 sliced granny smith apple, sprinkled with cinnamon and drizzled with warm honey; tastes just like an apple pie Link to comment Share on other sites More sharing options...
monsterriffs Posted August 18, 2007 Share Posted August 18, 2007 A variation of Georgia Brown's Sugar N' Spice pork chop with some leftover couscous and lightly blanched collard greens with white balsamic and olive oil dressing. I actually used a pork tenderloin I had in the house, and luckily, Neal Langermann's recipe for this great dish was on the interwebs as a Google search revealed. Also fortunate, he was using a tenderloin in this recipe as well and I had all the ingredients the spice rub called for, save for the Sichuan peppercorns. I used some small, red chili peppers we had to subsitute those for the heat the peppercorns would bring. The recipe calls for a brine for the pork, but I was hungry now and didn't want to wait 12 hours. So, instead of roasting the loin whole, I cut it into medallions, and coated the pieces, rubbed the spice mix in, seared the pieces and then put them in the oven to roast for 20 minutes. They came out great, if not a bit dry, but the flavor kicks butt. I'll probably be tooling around with the recipe a bit, but I'm loving it right now. Link to comment Share on other sites More sharing options...
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