1209 replies to this topic

[dcarch]

Time to BBQ. The garden is blooming.

dcarch

[Kim Shook]

Bruce – thank you! That chicken looks beautiful and the marinade has all my favorite stuff in it!

dcarch – I can’t figure out what I’m looking at. Do those ribs have handles? They look fantastic. And are those fries under the impossibly thin and gorgeous red onion strings?

Dinner last night was a ‘Greek-ish’ salad. I used the CSA Bibb, mustard greens and spring onions:


Dressed w/ a lemon dressing and some of the CSA feta:

[robirdstx]

Dinner tonight was Garlic Toast from a fresh baked artisan loaf



and Toasted Ravioli with Marinara Sauce for dipping.

[dcarch]

Kim,

Yes, those are handles for the ribs. The BBQ ribs were for a sitdown dinner table meal and with ladies all dressed up with their manicured fingers.

Your salads look delicious and healthy. Are the ingredients from your garden?

I made one salad with greens from my garden:

dcarch

[MiFi]

Diners from last couple weeks:

Pork ragu



Grilled chicken, lentils de puy, tomato salad



Lemon-yogurt cake w/strawberry sauce



More grilled chicken



Fish Tacos



Duck Rillets



Grilled shrimp, soppressta, mozzarella



Tabbouleh



Grilled fennel pork loin



Roasted yellow beet, potato, carrot, and goat cheese salad

[Darienne]

Never even thought to take photos until after lunch (our dinner), but today I made my first Enchiladas ever using pulled beef (a first, but after last week's pulled pork first)and some canned poblanos which were so far past the can's 'best by' date that it will be a wonder if we don't end up in Emerg soon. So delicious. Will make them for guests coming on Friday evening to stay over. So many firsts...so few photos...

So that adds Enchiladas to the Moussaka, the various Chinese dishes, the ice cream, bread from scratch, and the other firsts that I am finally at this late stage in my life, building up a suitable repertoire of recipes to serve to guests.

Photo next time I hope.

[deadstroke]

My first post in this thread!

Beef Cheek Bourguignon with mashed potatoes and caramalized vegetables. Couldn't resist showing off my Ichimonji TKC chef's knife as well .

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[Kim Shook]

robirdstx – both the garlic toast and the ravioli look wonderful. I am mesmerized by your bread, though. I clicked to enlarge and it looks almost like there is cheese there, too. Could you give me a mini-tutorial on that bread?

dcarch – you may only be 6 posts in to your eG career, but you obviously have some serious experience. Gorgeous food and pictures. I am enjoying all of your contributions. The fresh stuff is mostly from the Community Supported Agriculture baskets we have signed up for.

MiFi – I would love to try the duck rillets. We had pork rillets in NOLA for the first time and we fell in love. And I think that shrimp, soppressta and mozzarella is an inspired combination (love the fancy picture, too!).

Darienne – pulled BEEF? Hmmmm. How’d you do that? What cut of beef? Inquiring minds and all that.

deadstroke – Gorgeous first post. We saw beef cheeks in the butcher shop the other day and I wondered what I could do with them. Now I know!

[Darienne]

Darienne – pulled BEEF? Hmmmm. How’d you do that? What cut of beef? Inquiring minds and all that.

Ed says it was a sirloin tip. It was very large and half price. (I don't know how to pick meat.) Did it like the pork in the slow cooker on low for several hours. It was incredible. I guess you can 'pull' just about any meat. It sure is handy to cook meat in a slow cooker and not have the oven on. Then I spread it in lots on a cookie sheet in the freezer for fast freezing and then put it all in bags in the cellar freezer for quick access to cooked meat for just about anything.

Our eating life just keeps on changing and changing.

ps. Should add that our grocery store has a real butcher (half-owner) who likes us.

Edited by Darienne, 19 May 2010 - 05:18 PM.

[Pierogi]

Never even thought to take photos until after lunch (our dinner), but today I made my first Enchiladas ever using pulled beef (a first, but after last week's pulled pork first)and some canned poblanos which were so far past the can's 'best by' date that it will be a wonder if we don't end up in Emerg soon. So delicious. Will make them for guests coming on Friday evening to stay over. So many firsts...so few photos...

So that adds Enchiladas to the Moussaka, the various Chinese dishes, the ice cream, bread from scratch, and the other firsts that I am finally at this late stage in my life, building up a suitable repertoire of recipes to serve to guests.

Photo next time I hope.

Dear Darienne....

Welcome to the YaYaEnchiladaSisterhood.

This is a MARVELOUSLY adaptable technique, which is just made for using up any protein leftovers you may find lurking in your cold storage units. Once you've got the technique down (sauce, even purchased works perfectly....canned, bottled, whatever), dip tortillas, fill with protein/cheese/onions/chiles/olives/scallions/whatever bound together with sauce, pour more sauce over, add more cheese and bake, you've got dinner. Leftover roast beef....? Enchiladas !

Leftover roast/grilled/sauteed chicken...? Enchiladas !

Too much turkey after a holiday feast....? Enchiladas !

Leftover pork tenderloin/chops/shoulder...? You got it....

Even just cheese and sauce is plenty satisfying and plenty good.

Protein won't shred....no big deal, just dice it in fairly small cubes and carry on.

Enchiladas are a gift from the culinary gods. Just don't skimp on the cheese.

[robirdstx]

robirdstx – both the garlic toast and the ravioli look wonderful. I am mesmerized by your bread, though. I clicked to enlarge and it looks almost like there is cheese there, too. Could you give me a mini-tutorial on that bread?

Hey Kim, thanks. Yes, you are correct - there is cheese on the bread. I used Method 1 from the recipe link below:
http://simplyrecipes.com/recipes/garlic_bread/

ETA: We dipped the bread in the marinara sauce too.

Edited by robirdstx, 20 May 2010 - 05:03 AM.

[robirdstx]

Dinner last night was Grilled Pizza using the recipe from Reinhart's American Pie.

All the little doughs coated with olive oil in their baggies and ready for the fridge.


Dough out of the fridge and resting in olive oil.


Ready to put on the grill.


Toppings on this one included shredded mozz and parm, crushed tomato sauce (recipe also from American Pie), hot Italian sausage, pepperoni, caramelized onion and sauted mushrooms.


Out from under the broiler (see note below) and ready to cut.


And the underside.


Note: The recipe calls for using a charcoal grill, but since we only have gas that is what we used. Unfortunately, the gas grill cooked the bread too fast and the toppings didn't have a chance to really heat up, so we had to finish the pizzas under the broiler. It was a fun experiment and the pizzas were great but until there is a charcoal grill to work with, we will be sticking to the oven method.

Edited by robirdstx, 20 May 2010 - 07:24 AM.

[deensiebat]

Robirdstx: I second the love of garlic bread! Every time I make it, I wonder why we don't have it more often. I'm fond of the Cook's Illustrated method, where you dry-toast the unpeeled garlic cloves first--seems to do a good job of yielding a strong taste without a harsh bite.

Last week we took advantage of the sunny day with an impromptu picnic. I threw together this Israeli couscous salad:



Saffron-cooked couscous, leftover cooked wheatberries, cilantro, mint, feta, hazelnuts, canned favas, lemon and olive oil.

[Darienne]

Dear Darienne....

Welcome to the YaYaEnchiladaSisterhood.

Dear Pierogi,

Thanks for the kind welcome. I intend to follow up on all your suggestions, Where were these foods all my life?

[robirdstx]

Tonight we had Beef, Spinach and Cheese Stuffed Cannelloni.

Stuffing the pasta.


Golden and bubbly out of the oven.


And the money shot!

[Kim Shook]

Darienne – I’ll look for the cut and try that. I really like the idea of pulled beef. I had to laugh when you said that you didn’t know how to pick meat, because that is always my problem, too. I know rib eyes for steaks and chuck for pot roast, but then I get lost. My first impulse is if it’s flat, it’s a steak and if it’s a big ball, it’s a roast .

robirdstx – thanks for the link. I printed it out and will try that soon. Your Cannelloni is gorgeous. I make a similar one with chicken and ham and we love it with the spinach!

deensiebat – your couscous is lovely.

Dinner tonight was MORE Greek salad:

yawn

And grilled cheeseburgers w/ a fried egg:

Nom.

[menuinprogress]

Mano de Leon scallop. Snap peas, beans and beet green stems. Warm potato salad with bacon.

[Dianne]

Hello again,

I have been absent for more than two years because I went completley blind after a severe illness. I have had many challenges but I am slowly getting back to cooking. There will be no pictures; I find the focus too difficult .

Last night's dinner was roasted chicken, red potatoes finished with butter and chives from our garden and a green salad of the first lettuces from our farmers market.

[Darienne]

Darienne – I’ll look for the cut and try that. I really like the idea of pulled beef. I had to laugh when you said that you didn’t know how to pick meat, because that is always my problem, too. I know rib eyes for steaks and chuck for pot roast, but then I get lost. My first impulse is if it’s flat, it’s a steak and if it’s a big ball, it’s a roast .

No, no...the meat was picked because it was on sale. The called-for cut is a brisket but we can't get them from our butcher. Outside round would be suitable or chuck. I can't tell you further than that. Yeah, a flat piece is a steak for sure. I am a confirmed lessmeatarian (Bitten)

Edited by Darienne, 21 May 2010 - 07:13 AM.

[millich]

THAT is the most beautiful salad I've ever seen!!! What are those flowers?

[dcarch]

Thanks millich. It's just a simple salad fresh from my garden:

Arugular, lettuce, hosta shoots and garnished with spring beauties (claytonia) blossoms.

Spring Beauty is a common lawn weed. Tastes very good in a salad.

dcarch

[djyee100]

For dinner tonight, my idea of comfort food, Greek Lamb Yiouvetsi with Pasta, Tomatoes, and Cheese. Lamb shoulder chops braised in tomato sauce with Aleppo pepper and cinnamon, combined with orzo pasta, then slow-baked so the flavors meld. A little before the end of baking time, some pecorino romano cheese is sprinkled on top.

The casserole comes out of the oven with a crispy cheese crust.



Garnished with more grated pecorino cheese and fresh parsley, and served warm, rather than hot. A homey dish, yet with complex flavors. The long cooking time makes the difference.



My variation of a recipe from Paula Wolfert's Mediterranean Clay Pot Cooking. I split some lamb shoulder chops, keeping the bone in for more flavor, and seared the chops in a skillet before braising. Other than that, I followed the recipe. It's available on Googlebooks, Page 136.
http://books.google.com/books?id=DwtbDDGaQcIC&pg=PA136&lpg=PA136&dq=wolfert+greek+lamb+yiouvetsi+pasta+tomatoes+cheese&source=bl&ots=qlxLQC0_pR&sig=QNXUHcEerWAZhloEf09acJFX7ew&hl=en&ei=e2L3S7a8FYuyMtimmL8I&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBQQ6AEwAA#v=onepage&q&f=false

[Kim Shook]

djyee – That pasta dish looks wonderful. We love lamb and orzo is my go-to starch, so I know we’d really enjoy that. Thanks for linking to the recipe!

Dinner last night was Sweet and Sour Glazed Pork Chops. We went to our butcher and got these lovelies:

These things were HUGE – 1” thick, 4” wide and 7” long! And how about that fat cap?

The chops were wonderful – juicy, PORKY and the balsamic, honey, butter and rosemary glaze is perfect with pork:


I also did the ubiquitous salad and some plain old cheddar au gratin potatoes:




Plated:

[kayb]

Dyjee, that lamb WILL be my dinner tomorrow night; I lamb stew meat in the freezer and all the rest of the ingredients. I can't wait.

Kim and RobirdsTX as always, your meals look wonderful.

DKarch, I am in awe of your presentation skills!

Nothing exceptional at my house this week, but here are some samples...



Whole-wheat penne with sugar snap peas and bacon, caprese salads, multi-grain baguette from the bakery.



Chicken stirfry with mushrooms, carrots, peas over brown rice.




Roasted pork tenderloin (I went to no great lengths to plate it, and my plating skills leave much to be desired anyway, so this is just after slicing on the roasting pan).

Edited by kayb, 22 May 2010 - 09:52 AM.

[dcarch]

Thanks kayb.

I think your meals look wonderful, in a natural way.

I think your meals look delicious, and in a very healthy way.

dcarch

Sushi? anyone?

[Bella S.F.]

Menu In Progress Your scallop dish is gorgeous! Please, could you say how you did that?

Thanks!

[robirdstx]

Pan-seared Lamb Rib Chops I cooked them in my cast-iron skillet on the outdoor gas grill. It was so nice not to have to worry about the smoke alarm! I'll definitely be using this method again. The chops turned out great - brown and crusty on the outside, pink and tender on the inside, with lots of meltingly, delicious fat.

Out of the pan and resting.


Plated with Basil Pesto Bowtie Pasta

[David Ross]

The fresh asparagus in Eastern, Washington keeps coming. I've never seen a season like this-week after week after week of fresh asparagus. Thank you Mother Nature. This past winter I sure didn't miss the 4' of snow we had in the winter of '09, and I sure like the spring crop of asparagus in '10. The price is now down to 99 cents per pound.

Last night I did a simple Cream of Asparagus Soup. The garnish is Steamed Asparagus Spears and a few threads of Spring Onion-

[Honkman]

Homemade Orecchiette with Rabbit Ragu from Puglia

First time we worked with pasta dough without egg and it made some of our best pasta yet. Rabbit is also very underappreciated in restaurants and cooking in general in the US. The dish might have been even better with hare.

[Blether]

Homemade Orecchiette with Rabbit Ragu from Puglia

D'you mind if I ask you to describe the process of making the orecchiette ?