[RPMcMurphy]

Sort of a tomato, sausage, risotto with some dusty cabinet can of tomatoes and some sausage shopped from the freezer.

[helena]

to celebrate the cold weather - spatchocked chicken with baby yukons:



the side is a nice sturdy greens salad:

[bloviatrix]

Dinner last night - favorite winter meal.

Pear celeriac soup
Wiener schnitzel
Kasha Varnishkes
Oven blasted brussel sprouts
Concord grape sorbet

[Suzanne F]

Oh, Helena, beautiful as always.

In a rare (these days) cooking of dinner:

Sautéed striped bass fillet (frozen when I bought too much at Tribeca Greenmarket)
Steamed sugar snap peas
Reheated paella-ish rice (sushi rice cooked with artichoke hearts, green olives, caperberries, and strips of pickled roasted red pepper, originally cooked with chicken and Puerto Rican longaniza, in peapod stock)
Salad with mustard-thyme-garlic vinaigrette

Wurtz riesling


I don't have to make dinner for us again until maybe next Saturday.

[TaliesinNYC]

very simple as usual --

linguine with spinach, shittake mushrooms, garlic and rosemary
banana bread, chevre with orange peel and anise for dessert

RPP's tomato risotto is an idea....Migliorelli had plum tomatoes for $1.60/lb., I was going to slow-roast them tomorrow but now I might do something different

[RPMcMurphy]

RPP's tomato risotto is an idea....Migliorelli had plum tomatoes for $1.60/lb., I was going to slow-roast them tomorrow but now I might do something different

I'm quite sure you know how to make risotto, but this is how I made it. I wrote it out for a friend who doesn't cook.

1 cup of arborio rice
1 quart or so of chicken stock (I used beef, its all I had, better than bouillon to be exact)
2 big links of sausage (whatever that equates to weightwise)
14oz can of peeled tomatoes, with the juices
1 cup of vermouth (or white, or red wine)
1 onion - minced
3 cloves of garlic - minced
1tblspn tomato paste
Some fresh Basil
1 cup or so of fresh grated Parmigiano-Reggiano cheese
some olive oil
Some oregano


1. Heat up the stock to a simmer in a pot. Put some oil in a pan on mid-high, and crumple the sausage in and brown it good. Take sausage out.
2. Throw onion in, and cook it down but down let it turn brown, when it's about to, toss in the garlic.
3. Throw in the rice and 'toast' the rice for a few minutes, it should smell, nutty.
4. Toss in the tablespoon of tomato paste and mix it all in, for about a minute or two then deglaze with the vermouth/wine being sure to scrap up any crispy bits from the sausage browning.
5. Toss can of tomatoes in with the juices, and if you want, the sausage (I did, or you can throw it in at the end too) and a ladel full of the hot stock in, stir and wait until the rice drinks it all up...then keep repeating adding ladelfuls until rice is how you like it, keep heat at a low simmer. I tossed in about half a teaspoon of oregano too and some S&P to taste.
6. Take off heat and Toss in the cheese and stir.
7. Serve with some fresh basil on top.

[Liza]

Shiitakes finished with Hudson Valley Duck's truffle butter
Braised short ribs
Roasted cauliflower and potatoes

[TaliesinNYC]

RPP's tomato risotto is an idea....Migliorelli had plum tomatoes for $1.60/lb., I was going to slow-roast them tomorrow but now I might do something different

I'm quite sure you know how to make risotto, but this is how I made it. I wrote it out for a friend who doesn't cook.

1 cup of arborio rice
1 quart or so of chicken stock (I used beef, its all I had, better than bouillon to be exact)
2 big links of sausage (whatever that equates to weightwise)
14oz can of peeled tomatoes, with the juices
1 cup of vermouth (or white, or red wine)
1 onion - minced
3 cloves of garlic - minced
1tblspn tomato paste
Some fresh Basil
1 cup or so of fresh grated Parmigiano-Reggiano cheese
some olive oil
Some oregano


1. Heat up the stock to a simmer in a pot. Put some oil in a pan on mid-high, and crumple the sausage in and brown it good. Take sausage out.
2. Throw onion in, and cook it down but down let it turn brown, when it's about to, toss in the garlic.
3. Throw in the rice and 'toast' the rice for a few minutes, it should smell, nutty.
4. Toss in the tablespoon of tomato paste and mix it all in, for about a minute or two then deglaze with the vermouth/wine being sure to scrap up any crispy bits from the sausage browning.
5. Toss can of tomatoes in with the juices, and if you want, the sausage (I did, or you can throw it in at the end too) and a ladel full of the hot stock in, stir and wait until the rice drinks it all up...then keep repeating adding ladelfuls until rice is how you like it, keep heat at a low simmer. I tossed in about half a teaspoon of oregano too and some S&P to taste.
6. Take off heat and Toss in the cheese and stir.
7. Serve with some fresh basil on top.

mmhmm

I like how it doesn't say to stir and stir until your arm falls off



this version had a bit more work involved because the tomato purée was made from scratch.

about 2 lbs. plum tomatoes, half slow-roasted in the oven for 5 hours; half sweated in butter with shallots and garlic, then passed through a food mill.

[GrantK]

Pan roasted chicken breast w/ pan reduction sauce
mashed sweet potatoes
sauteed haricots vert and chanterelles

[scamhi]

this was from last week.
Braised Korean Style Short Ribs
Braised with soy sauce, mirin, sesame oil, garlic, ginger and kicap manis. savoy cabbage, scallion and carrots are in there too.

[TaliesinNYC]

hummmm

I guess I know what to make next weekend. which is just as well, braising weather is almost upon us.

[scamhi]

hummmm

I guess I know what to make next weekend. which is just as well, braising weather is almost upon us.

looking at few recipes for that dish. one said to soak the short ribs on water for 1 hour to remove the blood from the bones. It makes the sauce clearer with less scum to skim. good tip.

[Cathy]

New Zealand spinach salad with warm bacon vinaigrette
Grazin' Angus sirloin tip, dry-rubbed and smoked over sugar maple
NZ pinot noir

[joiei]

Red Beans and Rice
U-peel shrimp with spicy cocktail sauce
good bread.

Done.

[Peter Creasey]

Pan Seared Rib Eye Steak with Tequila Poblano Pan Sauce, Oven Roasted Smashed Potatoes with Dom Pegau CNdP '98.