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EdS

Dinner! 2005

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Frittata with mushrooms, herbs, and fontina. Green salad. Baguette. A glass or two of Picpoul de Pinet coteaux de languedoc.

Taleggio with walnut/raisin bread for dessert.


Edited by hjshorter (log)

Heather Johnson

In Good Thyme

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Percy, I sure could sink my teeth into your wife's cherry pie. And MobyP, you are right... good example of food porn. Stunning!

Everything looks good, and Behemoth, the ciabatta is an excellent photo!

We worked in the yard all afternoon, quite tiring, so I decided to make a pasta and salad with what was on hand. It turned out to be fusilli with peas and prosciutto, and an all-time favorite salad, celery and blue cheese.

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Life is short; eat the cheese course first.

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Chicken noodle soup here. Pulled some stock from the freezer, poached a chicken breast in it over very low heat, shredded the meat, then added chopped celery, carrots and onion. Tossed in some parsley and a bit of miced garlic to clear the sinuses. Meanwhile, I made egg noodles and sliced them very thin. Added the noodles back to the broth once all the vegetables were soft, waited until they popped back to the surface, then added the meat back to the pot.

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We're all sick here, so this is both food and medicine :wink:


Edited by tejon (log)

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

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kathy so sorry all of you are sick - though it seems to go round and round doesn't it?!

tonight was vegetable/white bean/barley soup served with rye and cheddar toasts and salad.

the next few days will be leftovers for lunch and dinner of soup, chicken stuffed with provolone and prosciutto and spaghetti with meatballs.

next weekend it will be down the shore from sunday - tuesday :biggrin: though why i am grinning i'll never know - no oven, two burners and a mini microwave in the room!! it is ocean front though :unsure:


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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mmmm, that leek frittata looks great!! and the lomo is from Salumi?? cool for you, Dino makes the best we all think!

started with a piedmont goat cheese on crostin, fig jam on crostini, bayonne ham and Lillete blancs.

then we had eggplant parmesean with capellini and a green salad. we both thought we didn't like eggplant but we got a white one in our produce delivery so we tried it. YUM!!! fantastic!

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Edited by little ms foodie (log)

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mmmm, that leek frittata looks great!! and the lomo is from Salumi?? cool for you, Dino makes the best we all think!

I think the grocer has started focusing more on American products because of the exchange rate, but to my taste the Salumi stuff is better than what he was importing from Italy. Less travel time, maybe. Anyway, I felt like a total geek for knowing what it was, but I remembered it from your blog :smile:

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For sunday dinner we had lemon-broiled chicken with guacamole, summer rice and a cranberry bean salad. All of it based on recipes in Huntley Dent's "The Feast of Santa Fe".

A large corn fed chicken was a sectioned in six pieces, marinated in green chili, jalapeno, lemon juice, olive oil and cilantro. The it was broiled in the oven. Summer rice was with with grated zucchini. The bean salad should have been using pinto beans but all that I could get hold of at the time was dried cranberry beans.


Christofer Kanljung

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Saturday night we happened to be in the Whole Foods area, so picked up a giant sweet potato, three packs of prepared chicken thighs (BBQ, jerk, and cajun), and haricots verts. Baked the thighs. Boiled the haricots then sauteed em in butter and shallots, finished with a squeeze of lemon. Boiled chunks of sweet potato and part of a smoked habanero; poured off most of the water and mashed up with cinnamon, hot sauce, and a little reduced-fat sour cream. Turned out better than I deserve.

Sunday night: flattened pork chops and rubbed them with lemon juice, cumin, coriander, S&P. Sauteed half a big onion with oregano and chile powder rub, removed onions and sauteed chops in the same pan, added onions back in, deglazed with lemon juice, voila. Served with cheese & bean quesadillas, easiest thing in the world.


Cooking and writing and writing about cooking at the SIMMER blog

Pop culture commentary at Intrepid Media

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Friday-

Stuffed eggplant, a recipe from the last issue of Food and Wine. The eggplant is stuffed with a mixture of veal, eggplant, Romano cheese and bread crumbs.

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Saturday-

Pork trotters from Bouchon cookbook with celery leaf salad and sauce gribiche. This is another great recipe from this book, the trotters are crispy on the outside from pan frying and soft on the inside.

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Dessert: Prune ice cream with Armagnac

Sunday-

More stuff from Bouchon, I roasted a free range organic chicken and served it with red leaf lettuce salad and a cauliflower gratin.

I have to say, this was the first time I pick up one of these chickens at the farmer’s market and the taste and texture is way better than supermarket bird. I was very impressed, It actually does not taste like “chicken”. Here is the gratin,

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Dessert: Concord cake from Herme’s chocolate book.

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E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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Oh my goodness, incredible food, FM! Those trotters might be what get me to finally shell out for the Bouchon book -- they look delicious. (Edit: Not to slight the rest by any means!)

Last evening, chicken tikka, except from the old Weber, lacking a tandoor as we are. But v. good nevertheless. Used whole legs for the beloved express lunch #1 effect. Tari Aloo, Potatoes in Fragrant Gravy from Julie Sahni's Classic Indian Cooking. Raita with yogurt, cucumber, tomato, mint, cilantro, a breath of garlic. Basmati. Chapatis brushed with ghee.


Edited by Priscilla (log)

Priscilla

Writer, cook, & c. ● #TacoFriday observant ●  Twitter    Instagram

 

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Indonesian Beef Stew

2 Tbs  vegetable  oil

1 large onion, finely chopped

2 cloves garlic, finely chopped, mashed with 1/2 tsp  salt

2 tsp finely grated fresh ginger

1 lb  chuck or round steak, cut into chunks (I used chuck top blade steak boneless)

1/2 tsp freshly ground black pepper

1/4 tsp each ground cardamom, cinnamon, and nutmeg

1/8 tsp  ground cloves

3 Tbs  dark soy sauce

1 Tbs  light brown sugar

2 Tbs  lime juice

1 cup hot water

Heat the vegetable oil in a large skillet over high heat and fry the onion until soft. Add the garlic and ginger and continue to cook until the onion just starts to turn brown. Add the meat and stir fry just until it has turned color. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook covered until the meat is tender. Remove the cover after 1 hour and 15 minutes to help reduce the liquid, until the sauce is thick and coats the meat.

I finally made this recipe Saturday (after asking for it in January) and I must say it was among the most delicious beef stews I've ever tasted. I had a beautiful piece of chuck that I got at the Dupont Circle farmers' market in DC the previous Sunday, and it cooked up tender and un-stringy. My only deviation from spaghetttti's recipe was leaving out the nutmeg, as I dislike it intensely, and adding a wee bit more of the other spices to compensate. Oh, and I stuck the pot in a 325F oven after bringing to a boil. Wonderful. Thanks again, spaghetttti!

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^

^ Hello, Hersch! It's so good to know that you were pleased with the Indonesian Beef Stew. You know, the recipe is very forgiving and I've found that using chicken (especially thighs) is delicious as well.

Your idea to put the pot of stew in the oven is genius, something I will do the next time around.


Yetty CintaS

I am spaghetttti

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I am (perhaps inordinately) interested in what folks cook in their own kitchens.  I can pretty much WEAR OUT those who cross my purview quizzing them on the subject; not everyone is renewedly galvanized by the Search for Ingredients as I am, it seems, or, has even a superficial interest in those beatifying moments when raw materials and inspiration converge serendipitously.

Would it be of interest to anyone else to have an eGullet topic here in Cooking about what we cooked for dinner?

I am edified by the restaurant discourse, and of course home cooking finds its way into many posts already, I know I know I know, but what I am imagining would be a quotidian communal journal-type chronicle documenting what eGulletaires COOKED, for DINNER.

Fancy, homely, good, not-so-good, hardcore full-on from scratch, or delicately supported by convenience foods.  And then of course whether the sponge gets run through the dishwasher after cleanup, or not.

What do you all think?  And, what did you cook for dinner?

Priscilla

Tonight I made stuffed flounder w/ crabmeat stuffing for my wife, King crab legs for my 9 year old daughter, broiled salmon steak for my 11 year old and cajun catfish for myself with rice and boiled ears of jersey corn. :raz:

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Progresso French Onion soup doctored up with sherry, balsamic and Better Than Bouillion beef broth, asiago cheese bread croutons, asiago and provolone, almost burnt under my new broiler :blink:; romaine salad with Emerald pecan pie pecans, Fuji apple, blue cheese, scallions, Caesar dressing. All choked down while immersed in "24" - Chloe can shoot a mean automatic rifle!


I love cooking with wine. Sometimes I even put it in the food.

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Creton pate (pork) with butter-roasted cumin, white, and black mustard seeds to be spread on fresh soft flatbreads a bit smaller than the palm of the hand.

All together now:

Green beans pickled with rice vinegar, coriander seeds, coriander leaf, lemon.

Grated daikon and daikon greens salad with mustard, ngoc mam and chiles, slivered scallions.

Stir-fried Shanghai bok choy with lime.

Braised (four hours) curried pork shoulder with cremini mushrooms and tomatoes; Thai jasmine rice.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Last night: Moussaka, The Cookoff.

Tonight Russ cooked delicious pinto beans and kale.


Life is short; eat the cheese course first.

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As Susan mentioned, we had Pinto Beans and Kale.

In the past, I have soaked beans then simmered them with ham hocks and served them with greens and coffee.

Today, for a change, I put the beans and fresh ham hocks in the crock pot, cooked them on high for one hour while I got ready for work then set the thermostat on low for 10 hours.

It was my first time cooking beans in a slow cooker. but it worked really well.

Served with kale and a Beringer Pino Noir. It was a big step up from my college days when Pinto Beans were $.19 a pound and ham hocks were the same price...

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Edited by Prepcook (log)

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Made Marcella Hazan's pot roast from Marcella Says, made with pancetta, garlic, anchovies, Dijon, red wine vinegar on Sunday. Last night I chopped up the meat, added it to the sauce along with a little tomato, heavy cream, butter & fresh rosemary. Cooked up some Barilla tortelloni. Combined pasta and sauce and simmered with parmesan and enough olive oil to make it "smile" (thanks, Lidia).

Delicious. :smile:


I love cooking with wine. Sometimes I even put it in the food.

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trying to use up leftovers before we leave for vacation:

shallots, scallions, rice stick noodles, chicken stock, parsley, eggs, shrimp, rice wine vinegar, padd thai sauce - soup!!

salad

la foret


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Using up freezer stuff...split pea and ham soup, fresh cheddar/corn muffins, a green salad with blue cheese dressing and a few glasses of red wine.


Shelley: Would you like some pie?

Gordon: MASSIVE, MASSIVE QUANTITIES AND A GLASS OF WATER, SWEETHEART. MY SOCKS ARE ON FIRE.

Twin Peaks

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Monday-

Whatever was left from Bouchon's Pork Trotter with gribiche

Last night-

Made Marcella Hazan's Bolognese with spaghetti. I so wanted to make fresh pappardelle for this but unfortunately, I did not have time. Still it was excellent.

Dessert: Prune ice cream


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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