Kalo Posted January 2, 2006 Report Posted January 2, 2006 New recipe tonight. Nothing fancy, but tasty nevertheless. I got the recipe from Joyce Goldstein's book Solo. Polenta with peas and spinach; a bit of butter and hand-grated Parmigiano-Reggiano finish it off. My personal improvisation was adding some crumbled bacon. A mighty tasty one-dish meal. Goldstein says she eats it right out of the saucepan she cooked it in. This one goes into the repertoire. Quote
.:.impossible Posted January 2, 2006 Report Posted January 2, 2006 Laura's Lean Strip Steak Black Eyed Peas Stewed Tomatos Turnip Greens Stuffin Lockwood Merlot 2001 ($6.00 off!) Happy New Year! Quote
rachel Posted January 2, 2006 Report Posted January 2, 2006 Spaghetti with homemade sauce. I cleaned out the fridge and used tons of sweet peppers, mushroom, garlic, basil and anything else I could think to add. Simmered most of the afternoon. It was very tasty topped with freshly grated parmigiano reggiano. I always make way too much, so it looks like I will be eating this all week. Quote
Kalo Posted January 2, 2006 Report Posted January 2, 2006 Some of my greatest culinary triumphs have been of the "cleaning out the fridge" variety. No doubt that most of the "classic" dishes had a similar origin in the distant culinary past... Just making use of what was on hand. Much like jazz... Quote
Kalo Posted January 2, 2006 Report Posted January 2, 2006 Spaghetti with homemade sauce. I cleaned out the fridge and used tons of sweet peppers, mushroom, garlic, basil and anything else I could think to add. Simmered most of the afternoon. It was very tasty topped with freshly grated parmigiano reggiano. It's the Parmagiano that really makes it. No matter what it is! (Though I wouldn't generally recommend it with fish.) Quote
Guest akanalog Posted January 2, 2006 Report Posted January 2, 2006 anyone use a slow cooker? me and my sister just got our parents one for hanukkah. just like a nicer crock pot basically, but seems like a good thing to have in a kitchen aresenal. they made some lamb stew as their first slow cooked dish. Quote
Brownian Motion Posted January 2, 2006 Author Report Posted January 2, 2006 Our traditional New Year's Day fare: Hoppin' John Collard greens Spoonbread Pineapple upside down cake Gives me a chance to cook Southern. Quote
Man with the Golden Arm Posted January 2, 2006 Report Posted January 2, 2006 Yesterday's trad New Year's meal was that lifelong midwestern-germanic-dutch-treat of pork and sauerkraut. Supposed to bring good luck for the year. Carmelized onion and garlic then glazed w/ some white wine. Pan seared with a nice chunk of butter a couple big pork tenderloins that I had jabbed garlic cloves into and rubbed w/ thyme and savory. Layed them ontop of and under sauerkraut finished off with the carmelized onions in a clay cooker. Mashed taters with some more butter and warm heavy cream. Nothing quite like that gastric combo and it's aftermath to watch a bowl game by! Quote
Free For All Posted January 7, 2006 Report Posted January 7, 2006 Tonight before bed- put beef roast into crock pot. Add beef broth, beer, garlic, seasoning and just a dash of liquid smoke. Tomorrow- wake up to smell of cooking meat. Around noon, remove and shred meat. Return to crock pot with BBQ sauce for another hour or so. Tomorrow afternoon- BBQ beef sammiches, beer (Boulevard Wheat) and football. I loves me the playoffs. For dessert, the requisite trip to the gym to burn off some o'them nasty ol' calories. I'll watch some of the evening game from the cardio machine. anyone use a slow cooker? me and my sister just got our parents one for hanukkah. just like a nicer crock pot basically, but seems like a good thing to have in a kitchen aresenal. they made some lamb stew as their first slow cooked dish. We use our slow cooker frequently, mostly in the colder weather. Chicken mostly, but also beef and pork on occasion, sometimes chili. I put the seasoned meat in with some kind of broth, garlic, maybe a little wine, perhaps a package of onion soup mix. The longer you can let it cook the better. When done, I remove the meat, strain the juice and make it into gravy (I start with a flour/butter roux). The gravy is optional (and a bit naughty), but it rocks. This is the most tender meat you will ever eat. Pretty much impossible to screw up too! Just be sure to add at least a little liquid. Quote
Kalo Posted January 7, 2006 Report Posted January 7, 2006 I made spaghetti a la carbonara tonight. AKA: four fats delight. This dish includes bacon (and rendered fat thereof), olive oil, ricotta cheese (I use yogurt), parmigiano cheese. Delicious. Quote
catesta Posted January 7, 2006 Report Posted January 7, 2006 Seafood! We're off to dinner at The Neptune Room on the upper west side. George Coleman is the after dinner entertainment. Quote
catesta Posted January 8, 2006 Report Posted January 8, 2006 Minestrone soup with fresh bread. That's all I need. Quote
Kalo Posted January 9, 2006 Report Posted January 9, 2006 Keeping it light tonight: goat cheese omelette and a salad. Quote
PHILLYQ Posted January 10, 2006 Report Posted January 10, 2006 Friday night I made pizza & zeppoles. Saturday was Basil chicken, Thai style. Sunday was Chicken Biryani & curried cauliflower Tonight was blackened pork chops & sauteed broccoli Quote
cannonball-addict Posted January 10, 2006 Report Posted January 10, 2006 Chicken in the Pot (a Jewish thing - easy to make!) Quote
catesta Posted January 10, 2006 Report Posted January 10, 2006 Wild rice sauteed with red and green bell peppers, carrots, and peas. + breaded eggplant with a dusting of Grana Padano Quote
Jazzmoose Posted January 11, 2006 Report Posted January 11, 2006 Homemade fajitas. Which apparently is the only kind I'm going to get down here. How a city in the state next to Texas can have absolutely no clue about Mexican cuisine is beyond me. You know who has the best Mexican food in Alexandria? Friggin' Taco Bell. Seriously. This move is NOT working out... Quote
catesta Posted January 11, 2006 Report Posted January 11, 2006 Homemade fajitas. Which apparently is the only kind I'm going to get down here. How a city in the state next to Texas can have absolutely no clue about Mexican cuisine is beyond me. You know who has the best Mexican food in Alexandria? Friggin' Taco Bell. Seriously. This move is NOT working out... ha! I feel your pain. When it comes to Mexican food I'm not exactly in the best of places. I would have guessed Louisiana would be a notch or two better though. Quote
Joe G Posted January 11, 2006 Report Posted January 11, 2006 "Just" a salad: romaine lettuce, parsley, roasted almonds, raisins, avacado, Danish feta (the best, afaic), and some albacore tuna, topped off with a taste of Cardini's Italian dressing. YUM! Now if I can keep myself out of the chocolate chip cookie brittle that Alison made for me and Randy.... (once I start with that stuff, I don't stop). Quote
Free For All Posted January 11, 2006 Report Posted January 11, 2006 Homemade fajitas. Which apparently is the only kind I'm going to get down here. How a city in the state next to Texas can have absolutely no clue about Mexican cuisine is beyond me. You know who has the best Mexican food in Alexandria? Friggin' Taco Bell. Seriously. This move is NOT working out... Best getcherself one o' these. A sodium orgy! I gar-ron-tee! Nice to see you around again, Mark! Quote
Free For All Posted January 11, 2006 Report Posted January 11, 2006 He died in 2001 at the age of 87. Not sure what cause of death was. Quote
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