What's for dinner?

Last night I had a really strong pizza jones goin' on, so that's what I did. Unfortunately, I forgot to pick up the mushrooms and only realized halfway into assembling the pizza that I was out of green chile! Drat!

Tonight will be chicken fajitas... the chicken is marinating as I type. Served with some good fresh guac. Mango sorbet for dessert.

What about you?

A Carelian theme tonight at my brother's place. A Carelian meat dish with lamb, beef and pork that slowly simmer in the oven (5 hours or so). And Carelian pies with it (rye crust filled with rice which are baked and then smothered in a mixture of eggs and butter).

-O-

Otto, are recipes to be had??

I'll try to dig some up tomorrow. Or after chat today if I'm feeling insomniac.

Tomato paella ala Bittman -- we found some really ripe, delicious tomatoes today, the first of the really good ones this season.

Found a steak in the freezer. Cousin gave me some tomatoes and Armenian cukes. I made some bread today. Guess what I'm having?

Last night:

Stir-fried some cubed boneless, skinless chicken breasts seasoned with poulty seasoning, salt and pepper. Carved the kernels off a fresh cob of corn and tossed them into the fry. Dropped in a handful of shelled edamame as well.

Made a vinairgrette with some balsamic vinegar, olive oil, sweet and sour mustard, salt, pepper, and a touch of honey.

Tossed some baby spinach leaves with some shredded carrots and sunflower seeds. Covered this with the stir-fry. Covered that with the vinairgrette and tossed it all together.

Yum!

Tonight: Who knows? My son suggested Mexican to accompany the NY Giants' football game. He already bought the Corona.

I finally found a whole turkey breast with bone in at our local meat cutter shop. I've stuffed it with sage, rosemary, lemon and garlic. I mixed melted butter, soy sauce, garlic and lemon and have basted the turkey with that several times today. This will go onto the grill about 5:30 tonight.
I am roasting a big sheet pan of rutabaga, parsnip, turnip, red potatoes, carrots, red onion and whole garlic cloves. Tossed with evoo, thyme, rosemary, sage, salt and pepper. Roasted until edges are browning and bottom surface caramelizing.
Garden cukes with sweet onions, in vinegar and oil, and fresh tomato slices.

Note - I could not find the turkey breasts all summer. Raley's told me Foster Farms did not have them, and the Zacky order came in spoiled, so they dropped the whole breasts for now. I wonder what's up with this?

Game dinner here at Doris Ranch.

Grilled Quail with lemon oregano marinade.
Roast Breast of Pheasant with a marron farce.

Basic roasted chicken. Curried okra ala Walt Nissen. Tomatoes stuffed with mozzarella and basil. Baked potatoes. Figs with currant syrup, raspberries, and mascarpone for dessert.

Caprese. Stir-fried Mexican green onions, chanterelles, and corn. Tomato paella with Bittman's mistakes corrected.

It wasn't bad.

My wife is traveling, so I'm cooking for one.

Objective is to dirty the fewest number of items, while still putting a nice dinner on the table.

I chopped up some peppers, red, yellow and green, and a half a red onion, and got those going in a skillet. Once they were softened, I tossed in a few hot sausages, and let everything brown up together. In another pan, sauteed zucchini, fresh tomatoes and garlic.

Salad was tomato wedges and crumbled blue cheese, dressed simply with xvoo and red wine vinegar.

The wine - Breton 2003 Bourgueil "Clos Senechal" served with an ever so slight chill - was a joy to drink.

Dessert was a juicy peach - which sadly, are beginning to show signs that the end is near.

Mistakes? Please identify.

I did some more research and found a post by Jens Riis with a recipe for Oven Baked Spanish Style Rice,

http://www.wineloverspage.com/user_subm ... es/99.html

Pretty much the same as Bittman's description, with more tomatoes and no pork or cooked vegetables.

Janet doesn't like saffron, so I went with paprika -- it came out very well.

Please let me know how to correct Bittman's errors, Stuart -- it would be fun to make this dish even better next time.

Thanks, Bob

First and foremost, if you're going to use excellent tomatoes, for god's sake, don't use tomato paste. It's best (IMHO) to do a fresh tomato reduction and use that; it layers the tomato flavor and balances the acidity of the tomatoes added in wedges. His liquid/rice ratio does not compute- this gives a very undercooked texture. He finishes the dish with parsley; dull. In the last minute of cooking, spread some fresh spinach leaves, then cover (I also added some eggs, but nothing terribly original there).

OK, I'll admit it, I was a bit too harsh. But a few changes can elevate this from a good dish to a terrific one (IMHO).

Many thanks, Stuart. Insightful as usual. Regards, Bob

One more thing- I've noticed an unusual affinity between good mature California Cabernet and saffron. If that's what you're drinking, an extra pinch will be rewarding.

Last night:
Had salmon cakes, curried crab, steamed rice, heirloom tomato salad with red wine/balsamic vinaigrette, home made Pinot Grigio, and six friends.

Last night was Chicken Marsala w/ penne rigate & peas. Served with a rustic inexpensive Bordeaux I stumbled on. (2004 Chateau Beyzac). Very nice match.

Richard

Karen wrote:

I am roasting a big sheet pan of rutabaga, parsnip, turnip, red potatoes, carrots, red onion and whole garlic cloves. Tossed with evoo, thyme, rosemary, sage, salt and pepper. Roasted until edges are browning and bottom surface caramelizing.

Karen,

Could you elaborate just a bit more on this dish? Ratios etc?

Richard

Roasted Roots with Herbs
1 rutabaga, peeled, cut into 1-inch wedges
6 small whole carrots, peeled, cut into 4-inch lenghts
4 small parsnips, peeled, cut into 4-inch lenghts
1 turnip, cut in half, and then 3/4-inch slices
2 med. red onions, peeled, cut into quarters
4 small red potatoes, unpeeled, cut into quarters
several cloves of garlic, peeled and crushed
3 T. EVOO
1 T. chopped mixed herbs (I like fresh thyme, rosemary and sage
Coarse salt and freshly gr. pepper

Toss everything in a large bowl, let sit for several hours, tossing now and then.
Line a sheet tray with foil, place root veggies into. Sprinkle with a little more EVOO.
Roast 475° for 35 to 40 minutes until edges are browing and sides touching foil is caramelizing sugars.
Serves 4

Edited to add RCP to assist in future recipe searches--Jenise.

Your pizza desire has awakened the same in me. Last night was leftovers (BBQ chicken and chicken filets baked with parmesan cheese mixed with a little butter and bread crumbs). The pizza suggestion has me thinking that I'll make the dough and grill it on the Weber. I'm sure I have a chianti or cold beer ready to go.
Does anyone else grill their pizza?

I used to make pizza on the grill, but haven't for quite a while now. I don't even know why not! I might have to do that again this weekend. Thanks for the reminder, Jon.

Real wood charcoal is best, of course. A piece that fell out of my last bag looked just like the flooring we have in the living room, except it was charred!
Hey - we're looking forward to seeing Liz this weekend. We'll also catch a meal at Cafe Za.

Yes, real wood charcoal is the only way to go, Jon. I don't even have a gas grill, only a tiny Weber.

PM Liz for her schedule for the weekend if you want to be sure to catch her. She usually works something like 7 p.m. to close. Have a great time!