Dinner! 2004

[FoodMan]

Roasted chicken: rubbed with cinnamon, ground dry ginger, cumin and olive oil paste

Eggplant “Fatte”: Small eggplant fried whole in olive oil then stewed in a garlicky tomato and olive oil sauce. Served topped with crispy toasted pita bread pieces, yogurt seasoned with garlic and S&P and fried pine nuts.

Plain white rice cooked in samneh.

Dessert: a fabulous artisanal chocolate from a local chocolate maker with a glass of port. The chocolate I bought was caramel/cashews/Jack Daniels/Fleur De Sel.

Elie

[reesek]

sunday night. post sopranos and bottle of wine planned for dinner:

sugar snap peas (from garden!) blanched for 30 secs. tossed w/olive oil & a squeeze of oj.

golden beets that i roasted earlier in the day, sliced and left to marinate with raspberry vinegar, fruity greek olive oil, shallot, tarragon & dill. topped with goat cheese

seared scallops topped on the plate in drunken (and surprising delicious) inspiration - drizzled very slightly with truffle honey. outstanding with the beets. i should drink more often.

[hathor]

sunday night. post sopranos and bottle of wine planned for dinner:

sugar snap peas (from garden!) blanched for 30 secs. tossed w/olive oil & a squeeze of oj.

golden beets that i roasted earlier in the day, sliced and left to marinate with raspberry vinegar, fruity greek olive oil, shallot, tarragon & dill. topped with goat cheese

seared scallops topped on the plate in drunken (and surprising delicious) inspiration - drizzled very slightly with truffle honey. outstanding with the beets. i should drink more often.

Our Soprano Supper was a very retro ravioli, meatballs and sausage. Comfort food for the masses as we watched Tony and crew! Come on....you can't go wrong with meatballs!

[reesek]

Come on....you can't go wrong with meatballs! 

we usually watch it at 9 (we're on the west coast so it's available at 6) but it seems wrong to watch it before dark, so i always force SO to wait. but sunday,

since it was the finale, i crumbled.

i've learned though...no eating while watching i think those meatballs(though i have no doubt were delicious given your blog ) would have put me over the edge. i have enough trouble watching tony eat 6 portions of food per episode. especially when he's watching TV hunched over, holding the full ice-cream bowl over his belly.

but then, i'm a delicate flower

[Jason Perlow]

Garlic and Lemon Marinated Grilled Center Cut Pork Chop and Risotto of Israeli Couscous with Leeks, Mushrooms, Tomato and Lemon Zest.

[Mayhaw Man]

I plated my dinner tonight to present to all of you, but alas-my wife took the camera out of town with her.

Dinner tonight here way down on Lonely Street consisted of:

Hearts of Romaine Salad with grapefruit, avacado, and a strawberry vinegarette (it worked very well together, thank you)

French Bread from Lejeune's Bakery in Jeanerette, LA

Sliced Tasso, fresh shrimp, onions, red bell peppers, garlic sauteed in evoo and finished with fresh cream from Mauthe's Dairy-served over penne pasta. Very Spicy, but not too.

This was a great meal. Plenty of leftovers for lunch.

[NulloModo]

Ground lamb patties topped with fresh tomato, onion, oregano, lemon juice, and crumbled feta

[Rachel Perlow]

Israeli Couscous Risotto added to RecipeGullet. It was really good.

[Behemoth]

Had a ton of leftover roast chicken, so made "backup broth" with the carcass, and Diana Kennedy's "enchiladas sencillas" with the meat.

Hey, does quiche freeze well? I have this bunch of sorrel I want to make a sorrel-onion tart with, but there's no way I can eat it anytime soon.

[Jason Perlow]

Had a ton of leftover roast chicken, so made "backup broth" with the carcass, and Diana Kennedy's "enchiladas sencillas" with the meat.

Hey, does quiche freeze well? I have this bunch of sorrel I want to make a sorrel-onion tart with, but there's no way I can eat it anytime soon.

Quiche freezes fine, but put it in a freezer bag and wrap it good with aluminum foil, the heavy kind.

[Behemoth]

Had a ton of leftover roast chicken, so made "backup broth" with the carcass, and Diana Kennedy's "enchiladas sencillas" with the meat.

Hey, does quiche freeze well? I have this bunch of sorrel I want to make a sorrel-onion tart with, but there's no way I can eat it anytime soon.

Quiche freezes fine, but put it in a freezer bag and wrap it good with aluminum foil, the heavy kind.

Thanks!

[Rachel Perlow]

Even better, freeze the quiche filling (flat in a ziploc, freezer bag preferably) and pie crust separately. That way you can make the filling now, crust whenever or at the time of baking. Of course, it is also freezable put together, raw or cooked. If cooked, you could even cut, freeze, then wrap individual servings (put the slices on a cookie sheet, separated, aka IQF) for easy meals, lunches on the go, etc.

[hathor]

Dinner tonight here way down on Lonely Street consisted of:

Hearts of Romaine Salad with grapefruit, avacado, and a strawberry vinegarette (it worked very well together, thank you)

French Bread from Lejeune's Bakery in Jeanerette, LA

Sliced Tasso, fresh shrimp, onions, red bell peppers, garlic sauteed in evoo and finished with fresh cream from Mauthe's Dairy-served over penne pasta. Very Spicy, but not too.

This was a great meal. Plenty of leftovers for lunch.

Oh, Dinner at Cafe Lonely St.

Where there are only tables for one

But the food is fine if not divine!

The wife left you, she took the kids and the camera...but have no fear: THEY WILL BE BACK! And then you'll have a reason to have a great celebratory feast. So, its all good.

Our 'ragazzi' all went up to the country to enjoy the sunshine...they even took the cats, so I share your pain. We had some soy/sesame porkchops over a bib lettuce salad, very tasty.

[forever_young_ca]

Israeli Couscous Risotto added to RecipeGullet. It was really good

Thanks for the recipe. I love Israeli couscous and make it often. I made a batch of chicken stock over the weekend, so guess what I am having for dinner.

[FoodMan]

Had some leftover roasted chicken and had just made an herb focaccia. So we had chicken salad sandwiches on focaccia with fresh tomatoes and chilies from the grarden

Elie

[scamhi]

and this runny, oozy Italian 3 leche cheese, that I do not want to remember the name of because then I would get it every day!

Was it La Tur? from Piemonte cow, goat ,sheep blend- really great

about a 2-1/2" diameter.

[hathor]

and this runny, oozy Italian 3 leche cheese, that I do not want to remember the name of because then I would get it every day!

Was it La Tur? from Piemonte cow, goat ,sheep blend- really great

about a 2-1/2" diameter.

hello! no, it was an Italian name, about a 5 inch square. and now you gone and made me hungry!!

[helenas]

green curry with grilled pork tenderloin (marinated overnight with sort of thai spices) i made tonight: fresh baby vegetables from Wegmans played perfectly into the dish.

Edited June 11, 2004 by helenas (log)

[Mayhaw Man]

Romaine Salad with avacado and grapefruit and a swell balsamic vinegarette

Pan Fried Catfish

Corn off the cob sauteed until warm with butter and garlic

Chocolate Pecan Chess Pie for dessert.

[hathor]

Pan roasted salmon over a chopped baby spinach and lentil salad. The lentils were this beautiful orange and yellow color, some sort of Indian dahl (spelling?) mix, with the green spinach, lots of garlic. Yum. The 'wild' salmon tasted..well...like...water. Completely tasteless, what a disappointment.

Dispersed my sorrows with some cherries.

[spaghetttti]

A friend brought over some crabs from Makassar!

I prepared them in tons of garlic, ginger, scallions, butter and oyster sauce.

Quite tasty indeed.

(edited, posted a better photo)

Edited June 13, 2004 by spaghetttti (log)

[Behemoth]

Those crabs look awesome.

I had a nice thing happen. My farmstand lady caught me inspecting the beet tops on the beets I was about to buy and gave me about 2 lbs of tops her other customers had asked to be trimmed, for free. I made canneloni stuffed with beet tops, prosciutto & ricotta, with tomato butter sauce. Amazing stuff. It baffles me that people will buy swiss chard and toss those beautiful beet tops...there's practically no difference in most recipes. Heh, more for me.

(edited, for they are crabs, not carbs.)

Edited June 13, 2004 by Behemoth (log)

[Susan in FL]

I had a nice thing happen.

What a very nice thing. We love beet greens, too. Their loss, your gain!

[Malawry]

Creamy tomato soup

Slow-braised chicken thighs with onions

A very crisp salad with romaine, bacon and friends

Strawberries

[NeroW]

A very crisp salad with romaine, bacon and friends