 Supper, more |
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 Nov 7 2009, 01:11 AM
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#12781
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Advanced Member  Group: Members Posts: 314 Joined: 4-November 08 From: Central, NJ Member No.: 10023  |
 Sort of a tomato, sausage, risotto with some dusty cabinet can of tomatoes and some sausage shopped from the freezer. -------------------- http://nicholascookbook.blogspot.com - blogging through a cookbook band-wagoner
http://randallpmcmurphy.blogspot.com - personal blog |
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Nov 7 2009, 05:12 AM
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#12782
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Advanced Member Group: Members Posts: 3371 Joined: 23-March 04 Member No.: 44 |
to celebrate the cold weather - spatchocked chicken with baby yukons:
 the side is a nice sturdy greens salad: 
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Nov 8 2009, 03:44 AM
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#12783
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 Advanced Member Group: Members Posts: 6193 Joined: 18-January 05 From: The isle of Manhattan Member No.: 307 |
Dinner last night - favorite winter meal.
Pear celeriac soup Wiener schnitzel Kasha Varnishkes Oven blasted brussel sprouts Concord grape sorbet -------------------- Future Legacy Participant.
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Nov 8 2009, 04:01 AM
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#12784
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 Advanced Member Group: Members Posts: 8301 Joined: 17-January 05 From: DoNTCHA, NY Member No.: 295 |
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. 
-------------------- notorious stickler
COMP DISCLOSURE: Some beaujolais nouveau (the same thing as no comp at all). -- Sneakeater |
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Nov 8 2009, 04:21 AM
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#12785
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 Advanced Member Group: Members Posts: 3244 Joined: 10-November 04 From: Hobbiton, the Shire Member No.: 208 |
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 -------------------- "A flapping tongue can put you in the net instead of the fish." --Siuan Sanche, from TFoH
"A ship is alive, and he is like a man, with a true man’s heart. Treat him well and care for him properly, and he will fight for you against the worst sea. He will fight to keep you alive even after the sea has long since given him his own deathstroke. Neglect him, though, ignore the small warnings he gives of danger, and he will drown you in a flat sea beneath a cloudless sky." --Jorin din Jubai White Wing, from TSR Professional hobbit |
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Nov 8 2009, 10:47 PM
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#12786
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Advanced Member Group: Members Posts: 314 Joined: 4-November 08 From: Central, NJ Member No.: 10023 |
QUOTE(TaliesinNYC @ Nov 8 2009, 12:21 AM)  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. -------------------- http://nicholascookbook.blogspot.com - blogging through a cookbook band-wagoner
http://randallpmcmurphy.blogspot.com - personal blog |
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Nov 8 2009, 11:00 PM
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#12787
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 Advanced Member Group: Members Posts: 8286 Joined: 19-March 04 From: The pool Member No.: 25 |
Shiitakes finished with Hudson Valley Duck's truffle butter
Braised short ribs Roasted cauliflower and potatoes -------------------- Mother of the drummer of "The Red, White and Bluesers"
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Nov 9 2009, 09:05 AM
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#12788
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Advanced Member Group: Members Posts: 3244 Joined: 10-November 04 From: Hobbiton, the Shire Member No.: 208 |
QUOTE(RPMcMurphy @ Nov 8 2009, 10:47 PM) QUOTE(TaliesinNYC @ Nov 8 2009, 12:21 AM) 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. -------------------- "A flapping tongue can put you in the net instead of the fish." --Siuan Sanche, from TFoH
"A ship is alive, and he is like a man, with a true man’s heart. Treat him well and care for him properly, and he will fight for you against the worst sea. He will fight to keep you alive even after the sea has long since given him his own deathstroke. Neglect him, though, ignore the small warnings he gives of danger, and he will drown you in a flat sea beneath a cloudless sky." --Jorin din Jubai White Wing, from TSR Professional hobbit |
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Nov 9 2009, 05:59 PM
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#12789
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 Advanced Member Group: Members Posts: 3939 Joined: 20-April 04 From: Oakland, CA Member No.: 103 |
Pan roasted chicken breast w/ pan reduction sauce
mashed sweet potatoes sauteed haricots vert and chanterelles -------------------- Never assume animosity when stupidity could be the cause.
Whichever side you're on, the other side doesn't just have bad ideas, they have to be bad people too. People like her are always scared. It’s a lonely world when you’re just so damned right and everyone else is so stupid. That’s why God made cats. He tended to date high-strung women — another symptom of his shyness. "Say what you want about them, psychotics tend to make the first move." When you get over-confident, you get your ass kicked with your own shoes. (Fabio, Top Chef) They probably drink corporate water. 'Happy Cuatro de Cinco!' |
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Nov 9 2009, 07:21 PM
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#12790
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 Advanced Member Group: Members Posts: 2276 Joined: 21-March 04 From: Brooklyn, NY and LBK, Fl Member No.: 32 |
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.   |
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Nov 9 2009, 07:41 PM
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#12791
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Advanced Member Group: Members Posts: 3244 Joined: 10-November 04 From: Hobbiton, the Shire Member No.: 208 |
hummmm
I guess I know what to make next weekend. which is just as well, braising weather is almost upon us. -------------------- "A flapping tongue can put you in the net instead of the fish." --Siuan Sanche, from TFoH
"A ship is alive, and he is like a man, with a true man’s heart. Treat him well and care for him properly, and he will fight for you against the worst sea. He will fight to keep you alive even after the sea has long since given him his own deathstroke. Neglect him, though, ignore the small warnings he gives of danger, and he will drown you in a flat sea beneath a cloudless sky." --Jorin din Jubai White Wing, from TSR Professional hobbit |
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Nov 9 2009, 07:53 PM
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#12792
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Advanced Member Group: Members Posts: 2276 Joined: 21-March 04 From: Brooklyn, NY and LBK, Fl Member No.: 32 |
QUOTE(TaliesinNYC @ Nov 9 2009, 02:41 PM) 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. |
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Nov 9 2009, 08:06 PM
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#12793
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 Advanced Member Group: Members Posts: 8920 Joined: 16-March 04 From: Manhattan Member No.: 16 |
New Zealand spinach salad with warm bacon vinaigrette
Grazin' Angus sirloin tip, dry-rubbed and smoked over sugar maple NZ pinot noir -------------------- You're only as good as your grease.
When working with high heat, the first contact between the cooking surface and the food must be respected. -- Francis Mallman |
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Nov 9 2009, 11:50 PM
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#12794
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 Advanced Member Group: Members Posts: 2287 Joined: 8-June 05 From: Midtown, Creek Nation, Indian Territory Member No.: 607 |
Red Beans and Rice
U-peel shrimp with spicy cocktail sauce good bread. Done. -------------------- "Love ya once, love ya twice, love ya more than beans and rice"
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Nov 10 2009, 01:19 AM
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#12795
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 Advanced Member Group: Members Posts: 2113 Joined: 7-November 06 Member No.: 1968 |
Pan Seared Rib Eye Steak with Tequila Poblano Pan Sauce, Oven Roasted Smashed Potatoes with Dom Pegau CNdP '98. -------------------- _________________
. . . . . . . . . . . . . Pete/Houston SOAC . . . . . "for the discreet and refined enjoyment of uncommon wine . . . . . . and victuals and the companionship accruing thereto" . . . . |
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Lo-Fi Version | Time is now: 9th February 2010 - 12:12 PM |