Dinner! 2004

[NulloModo]

It was cold and rainy, so, perfect time to sit down to breakfast for dinner.

Some low-carb pancakes (Atkins QuickCuisine mix, not bad, but not great, but his the spot tonight), some Hatville Sage Sausage (eh, not as good as the Jimmy Dean, not nearly as good as the stuff I get from the local Amish butcher. Next time I will add more sage). A couple fried eggs (over easy) and the star of the night: Radish Home Fries.

This was my first time trying Radish home-fries. They are spectacular, great potato taste with a subtle radish bite. I fried them up in some pork drippings, butter, and a bit of onion until soft. I just can't say enough good things about these.... these have my vote for becoming the next eG roasted cauliflower. If you have never tried radishes like this, go out and give it a whirl, LC eating plan or not.

[Behemoth]

Nullo, I love radishes braised in butter and white wine. I stumbled across the recipe once when I bought some unbearably peppery radishes. Now I seek out those same radishes especially for braising.

Tonight we had pasta with radicchio and gorgonzola. Neither low carb nor low fat, nor particularly photogenic, but quite good.

(edited for spelling...)

Edited October 20, 2004 by Behemoth (log)

[percyn]

...

A well-rendered and then seared off Muscovy duck breast; a pan sauce with green peppercorns, a wee dab of honey and a little cream; melting French lentils simmered in stock and dressed up with rosemary and carmelized cipollinis; bit of mesclun with just a tiny gloss of hazelnut vinaigrette.

WOW !! I am not sure I will be able to cook duck again

And the tiniest scrape of Roaring 40's Blue for dessert

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What a coincidence, I was about to buy some Roaring 40's myself this weekend, but ended up buying a raw milk blue, which was delicious with a sourdough baguette and a 1992 Burgees Library Edition Cab.

[designchick88]

This is my first post on this thread, so I don't know how detailed I'm supposed to get :)

Tonight we had:

Sauteed chicken breasts with a caramelized onion sauce

Roasted cauliflower (eGullet recipe)

Yellowtail chardonnay

We were going to have a spring greens salad with oil and vinegar dressing but got so excited about the roasted cauliflower we forgot about it.

Sorry no picture...digital camera wasn't charged up. :)

[peanutgirl]

Dinner last night: Shrimp Curried Noodles based very loosely on a Ming Tsai recipe from his Blue Ginger cookbook.

[hathor]

Quick Italian-Franco comfort food: spaghetti with 'wild' clams. All the fish at Gourmet Garage last nigt was labelled as 'wild". The mental image of clams in short grass skirts dancing around a boiling pat was irresistable. And some killer garlic bread..you know the kind where you just rub the raw garlic across the grilled bread? God, I can't believe I discovered this so late in life....

The Franco salad course: baby romaine in a mustardy vinegarette, port poached pear (say that 3 times fast!) and roasted roubouchon (sp??). Served with a muscato.

But roasted or pan roasted radishes sound really, really good..

[ruthcooks]

Yesterday my best friend and her new fiance came to visit me for the first time since she and I both moved from Nashville 3 years ago. Our lunch consisted of: crustless Brie and chive quiche , green beans gremolata, cranberry conserve (with apricots, raisins, brown sugar, orange juice and walnuts), homemade oatmeal/whole wheat rolls and individual chocolate souffles with whipped cream.

[Jinmyo]

Yesterday my best friend and her new fiance came to visit me for the first time since she and I both moved from Nashville 3 years ago.  Our lunch consisted of:  crustless Brie and chive quiche , green beans gremolata, cranberry conserve (with apricots, raisins, brown sugar, orange juice and walnuts), homemade oatmeal/whole wheat rolls and individual chocolate souffles with whipped cream.

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Ruth, what is "crustless brie"? Do you just mean that you peeled the rind? Or is there some kind of brie that is made without rind? (I cannot imagine how that could be, which is why I ask.)

[eunny jang]

Ruth, what is "crustless brie"? Do you just mean that you peeled the rind? Or is there some kind of brie that is made without rind? (I cannot imagine how that could be, which is why I ask.)

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Dear, most respected Jinmyo - the quiche was crustless, not the cheese.

[Dana]

ruthcooks- your lunch sounds very nice. I'm interested in you WW/Oatmeal rolls. Can you share??? Thanks

[petite tête de chou]

Pizza- herbed, grilled chicken, roasted tomato and garlic sauce, slivered onions and red bell peppers, olives, mozzarella, artichoke hearts and parmesan.

Served with a green salad/blue cheese dressing and a root beer.

[eunny jang]

Cold and rainy. Not looking good for the Yankees.

Split Pea Soup

Melting peas, shredded ham hock, onion, carrot, croutons of white bread fried in rosemary and butter. Big giant fire.

Pot Roast

Jeff's famous pot roast. Top round cooked for ages in its own shed juices; carrots, celery, onions, potatoes. Salt, pepper - inky deep, long-cooked flavor.

[Jake]

Last night's dinner for a cold, wet, yucky day. Pork roast with butter and sage, roasted root vegetables (squash, turnip, parsnip, carrot, garlic, potato) and braised red cabbage. Chocolate pots de creme for dessert.

[hillvalley]

It has been cold, rainy and gloomy for about a week now. Everyone I know (except me) has a cold.

Tonight I had homemade chicken soup and stars to stay warm keep the germs away

[lovebenton0]

It was 95 here today. Again. Now we get the summer sizzle.

Slow pecan-smoked pork for fajitas with all the usual suspects (and homemade salsa, of course), and mashed and refried beans with our jalapenoes and tomatoes chunked in.

Can't wait for those chicken soup, split pea soup, and pot roast days.

[ludja]

Posole Stew made with lots of Chimayo ground red chile, onions, garlic and pork shoulder

... garnished with radishes and lime juice.

[Kapuliperson]

I just made a plain loaf/braid and some nice thick squash soup with curd bits

[Basilgirl]

Trader Joe's lentil soup (good stuff) doctored up with slow sauteed onions, garlic, a little jalapeno, some white wine & balsamic. A handful of alphabet pasta near the end. Genoa salami & provolone paninis made in the sandwich maker. Then at 10:30 or so, my boyfriend made brownies from a mix.

[little ms foodie]

One of my friends is experimenting with starting a flavored butter business. I slow roasted salmon using her rosemary lemon butter. If said friend is reading this it was fantastic!!!!

Served crispy cheddar/bacon cakes on the side. Bottle of Belle Pent 2001 Pinot Noir.

Cheese course after. This one is goat cheese, cashel blue and Cow Girl Creamery Red Hawk. honey and olive jam are also on the plate with crackers. (cheeses named are counter clockwise)

[Susan in FL]

One of my friends is experimenting with starting a flavored butter business. I slow roasted salmon using her rosemary lemon butter. If said friend is reading this it was fantastic!!!!

Served crispy cheddar/bacon cakes on the side. Bottle of Belle Pent 2001 Pinot Noir.

Cheese course after. This one is goat cheese, cashel blue and Cow Girl Creamery Red Hawk. honey and olive jam are also on the plate with crackers. (cheeses named are counter clockwise)

It ALL looks delicious. Did you carry over the same wine into the cheese course? If so, how did it match up? Pinot Noir is a great wine for pairing with lots of foods, and I like being able to have one bottle of wine to carry through two or three courses.

[little ms foodie]

One of my friends is experimenting with starting a flavored butter business. I slow roasted salmon using her rosemary lemon butter. If said friend is reading this it was fantastic!!!!

Served crispy cheddar/bacon cakes on the side. Bottle of Belle Pent 2001 Pinot Noir.

Cheese course after. This one is goat cheese, cashel blue and Cow Girl Creamery Red Hawk. honey and olive jam are also on the plate with crackers. (cheeses named are counter clockwise)

It ALL looks delicious. Did you carry over the same wine into the cheese course? If so, how did it match up? Pinot Noir is a great wine for pairing with lots of foods, and I like being able to have one bottle of wine to carry through two or three courses.

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thanks Susan,

We have cheese after dinner quite frequently so we always have the same wine, we aren't very picky about that if it's just the two of us. If it's a dinner party then I will specifically buy cheeses based on the wine I'm serving with the main course. We always have a collection of cheese in our fridge.

I think that North Willamette (oregon) PN's go quite well with most food actually. They are generally more fruity and lighter than the CA styles. I don't think it stood up to the blue as well as another might but for the goat cheese in particular it is really good.

[petite tête de chou]

Chicken n- black bean quesadillas (whole wheat tortillas) with salsa and sour cream.

No beer. -sniff- Cran/rasp juice instead.

[peanutgirl]

Lasagna last night. Nothing special about it except that I didn't boil the noodles first. My homemade sauce plucked from the freezer was a little on the thin side, so I decided to give it a try. It worked... and it was good.

The sauce had finely diced sausage in it... so fine my 11 year old vegetarian didn't even notice, or object.

The filling was the usual, ricotta, parm-reg, garlic, nutmeg, pepper, egg, mozzarella, spinach and mushrooms. Please note this disclaimer: I am not Italian, so this is my version. This time anyway.

steaming purple green beans

hot cheesy goodness

how quickly they change!

no garlic bread, hence the edible filler ( garnish) of purple basil and pineapple sage flowers from the herb garden.

[suzilightning]

it was sooooo cold on the hawkwatch today with a vile ne wind so came home, took shower and the cannellini and kale soup is on the stove and will make cheese toasts( both asiago and parmegiano reggiano) to go with the soup. dessert for johnnybird will be apple pie with vanilla lactaid ice cream - i prefer the extra sharp cheddar

ohhhhh time to change the sig line i do believe

[Malawry]

Slow-braised chicken thighs with fresh thyme

Roasted asparagus and Belgian endive cores (the leaves are for tomorrow's party that I'm catering, but it seemed foolish to toss the cores). EVOO and Maldon salt.

I've been picking at the whipped ganache, the caramel dipping sauce, the candied chocolated almonds, etc so no additional dessert is anticipated.