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NadyaDuke

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  1. NadyaDuke

    Dinner 2024

    We went traveling and I’m still catching up around here. We had a lovely two weeks in France. (My easiest culinary takeaway is to use more mustard in my salad dressing.) I’ve been back long enough to hit up our farmers market but am still spotty about capturing dinners. A few things: I had some store bought peaches (they won’t hit our farmers market until August or so) that all got ripe the same day so I made a peach crisp for two. I bought this cute vintage Corning Ware casserole on impulse many years ago and I think this is the first time I’ve used it. Hurray for surviving a few purges! Looking up something to do with turnips from the farmers market I found the Miso-maple sugar-snap, turnip and strawberry salad recipe from Tenderheart which conveniently called for snap peas and strawberries, which I’d also brought home. I served that with pasta with sausage, beans and spinach. Yesterday, I tried Tyler Florance’s reverse seared grilled chicken. You rub the chicken with spices and olive oil, then cook it in a low oven until it’s almost done, then finish it on the grill. His pitch is this takes the stress out of grilling chicken and making sure it’s cooked without burning it. This turned out really well, the chicken was moist and flavorful. Will definitely use this technique again. That was served olive oil/lemon/mustard/dill potato salad and snap peas, not photographed. Great trip AND good to be home.
  2. @blue_dolphin I've been traveling for a couple weeks so just getting back into the swing of things around here. I love your board - how's it going? Many years ago we used to keep two whiteboards on the fridge - one for what was in the freezer and one for groceries. When we remodeled the kitchen at our last house, our kitchen designer saw the "5 pheasants" on the freezer whiteboard and said, "OK, so you two really do cook!" Well, also my husband occasionally hunts which is why we had the pheasants. In the remodel she put a chalkboard insert on the new fridge but it turned out our favorite thing for that was using it to post menus for when we had company. (Secondary benefit, instant activity for visiting children.) When we moved to our current house several years ago we did the chalkboard paint on the pantry door and use it for menus, and things like this, and the occasional "let's figure out a problem unrelated to cooking." I also sometimes just post the weeks dinners there though I often have them in Paprika now instead. We also got a big freezer for the garage recently and I added a whiteboard and pens for that so I can keep track of what's there, as well. Today I'll replenish the fridge after our 2+week vacation and I'm looking forward to going to the farmer's market Saturday!
  3. Well I'm making headway and am loving your suggestions. Monday night I made a big spinach salad with lots of veggies, manchego and some leftover linguica and made the Green Garlic dressing @FauxPas shared - that was delicious! Last night I made the asparagus salad with breadcrumbs etc that @blue_dolphin recommended. I wasn't convinced my asparagus were up to "eat them raw" so I quickly blanched them, iced them and dried them off. We loved it and I'm making it for dinner again tonight! As my board noted, I made a bean dip that used mint, and have been eating that with various veggies during the week, as well. And we've been having BLTs for lunch as a local grocery has some good local greenhouse tomatoes, so that's tackling the lettuce. I also made the rhubarb galette which was tasty but looked fairly beaten up as I'm not the pastry chef in the family but my husband wasn't available - so no photos of that to share! Now I have to figure out what to do with the radish and turnip greens. I think I'm going to dig into Tamar Adler's books for inspiration.
  4. NadyaDuke

    Dinner 2024

    @Smithy My parents bought some of this company’s pasta at the farmers market when they were visiting a few years ago and now order it online. I went to look it up and found out they’re not local after all - just “Western!” But here you go if you want to order. https://pappardellespasta.com/collections/all-product-categories Some of our repeats are the lemon-pepper (both this shape and pappardelle), the Calabrian chile and honey pappardelle, the gourmet five blend, and the southwestern blend.
  5. NadyaDuke

    Dinner 2024

    Bavette steak with leftover green sauce from the Peruvian grilled chicken. With it I served pasta with asparagus, loosely inspired by @blue_dolphin's suggestion to make Pasta alla Gricia with Slivered Sugar Snap Peas in the Farmers Market thread. I cooked some locally made lemon parsley pasta (from last year's Farmers Market), and threw in the asparagus at the end to cook it briefly. Drained then mixed it all together butter, parmesan, a bit of pasta cooking water, and a lot of black pepper. We liked and it's something I'd do again, especially with a pasta like this that has its own thing going on.
  6. Well- that looks PERFECT for the spinach salad I'd planned. Thanks!
  7. @blue_dolphin OOh I do have Six Seasons - thanks for pointing those out! They all look good and I especially welcome a new way to use radishes. Looking for that recipe online I found a bunch of recipes using asparagus and radish, which makes sense as they're in season at the same time. This is going to be fun.
  8. We are lucky that our closest Farmer's Market is just over half a mile away - and today was the first day of the season. I walked down, which helps me limit my purchasing as it's uphill on the way home ;). It's early here in the Pacific Northwest, so a lot of stalls were not produce stalls yet, but things like honey, jam, or jewelry- later in the season some will be replaced by more produce. I made a tidy haul, came home, and took a mind to catalog it and make sure I use it all. Here's the plan so far. We love asparagus so two bundles have no problem getting eaten so it just remains to be seen if I'll do anything besides roast it... I'm very visual, so this blackboard on the pantry door will be my memento mori: all vegetables die. Do you have any tricks to make sure to use all the wonders you bring home? And I have a very large gorgeous bundle of mint that was a deal for $2. I'm making a dip that uses it, and there are always whiskey smashes - other ideas for the or another unclaimed produce?
  9. NadyaDuke

    Dinner 2024

    Since I don't TikTok I just get the echo of those trends in posts like yours! Your post puts in context another echo I ran across this echo recently in these dumpling smash tacos and I bookmarked it for further investigation, I admit. https://nomnompaleo.com/dumpling-smash-tacos
  10. NadyaDuke

    Dinner 2024

    Hmm, I have a bottle of this tucked away on the top shelf - a gift from someone. I'll break it out next time!
  11. NadyaDuke

    Dinner 2024

    I agree! For a certain kind of cold, it's just the thing.
  12. NadyaDuke

    Dinner 2024

    The last two nights we had chicken tinga bowls which I forgot to photograph. They looked like a bowl of rice with chicken cooked with peppers, onions, chipotles and enchilada sauce, guacamole, and salsa. Tonight I made a take on Serious Eats’ Peruvian grilled chicken. I used boneless skinless thighs instead of a whole chicken and “grilled” it in cast iron because we didn’t feel like lighting up the grill. With it I made the asparagus and white bean salad @Smithy posted about and I agree, it’s a keeper. Thanks, @Smithy! After a week or more of comfort food as my husband nursed his cold, we’re welcoming back the spice!
  13. NadyaDuke

    Dinner 2024

    In spring a middle-aged man's thoughts lightly turn to thoughts of smoking meat. Or at least the one I live with does, ever since we used our vacation money to buy a pellet smoker in 2020. The other night we made something I think we've been making once a year since we got the smoke: red wine braised smoked chuck roast. Smoke the chuck roast about 4 hours (to 165F) then add it to a braise that has tomatoes, carrots, celery, red wine and other good things and pop it in the oven for a few more hours. The first night we had my SIL over and she made a great salad. The second night we were on our own with green beans and that's when I remembered to take a picture. Our nearest farmer's market opens this weekend and I'm looking forward to getting inspired. At the grocery store today I snapped up some local baby turnips - I love those on their own, with dip, or in salads.
  14. NadyaDuke

    Dinner 2024

    Several days ago I used half a chicken to make chicken noodle soup for my sick husband (he's down to a lingering cough now, thank goodness.) With no immediate plans for the other half, I roasted it off a day or two later. The night before last I turned it into more or less enchiladas suizas - enough for two dinners and a lunch. Here's my plate last night with "Spanish rice" and lots of garnishes to cover up that they fell apart when I plated it. They were tasty if messy the second day.
  15. NadyaDuke

    Dinner 2024

    @liuzhou That’s a lot of chiles! I can see why finding the chicken is a sport. Last year we had to replace our double ovens and bought a pair that has one steam convection oven one regular convection oven. I’ve been trying to figure out more ways to use the steam convection. (Yes, I’m haunting the CSO thread!). I found a recipe for a CSO frittata where you steam the potatoes, and blanch the kale in full steam, then cook the frittata in CSO. So this was fun and I think I have a better feel for full steam mode possibilities, I’d only ever just steamed plain veggies before. Here’s the final potato frittata with linguica and kale. I’ll definitely use this general outline again. Used the bottom oven to cook off half a loaf of TJ’s garlic bread.
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