What's cooking?

[Jenise]

Jeff, you've got quite a menu going there! We're spending Tday with friends, and will be taking the pumpkin pies (made from fresh pumpkin, of course!), a green bean and shitake mushroom dish, plus an appetizer. Haven't decided what the latter will be yet.

[Jenise]

Okay, dinner tonight? At home, just the two of us, prime rib and 1988 Chateau Margaux. Just for the hell of it!!!!

Okay, dinner tonight? At home, just the two of us, prime rib and 1988 Chateau Margaux. Just for the hell of it!!!!

Wow - you know how to end a Monday on the right note!

Okay, dinner tonight? At home, just the two of us, prime rib and 1988 Chateau Margaux. Just for the hell of it!!!!

We can see who knows how to plan a mid-week menu!

PS. Pistachio ice cream is churned; quinces are simmering in a bottle of muscat and a vanilla bean.

[Robin Garr]

We went out tonight, so Mary made an early, light dinner that I thought was awesome - a "cream" of carrot soup made with carrots, browned onions and garlic with tahini, and a little cayenne and thyme, S&P, buzzed into a puree and served with a little chopped mint as garnish.

[Robin Garr]

Thanksgiving Eve goodies, touching on the plate. Went great with Monte Antico 2007 Toscana.

Slurp!

Szechuan fried rice with egg, white rice, whatever veggies are in the fridge (to make up for a lot of meat consumption in the past few days), ginger, garlic and Szechuan peppercorns.

We had our T-Day dinner at some friends' house, so we brought sides and such. I made parsley buttered potatoes and a sweet potato pudding that included lots of coconut milk, ginger, and cinnamon. Quite sweet. My wife made a pomegranate salad.

[Robin Garr]

We had our T-Day dinner at some friends' house, so we brought sides and such.

Dittoes, and Mary took charge of it and made an incredible, easy black-bean soup that involved a lot of browned onions and garlic, a boatload of minced ginger, peanut oil saute, add a couple of cans of Goya black beans and about the same amount of water; buzz with a stick blender until it's a thick puree and then finish with S&P and a short shot of Sriracha, a dash of soy sauce and sesame oil. Proportions ad lib, but you want to end up with a deep black bean flavor with a distinct ginger undertone, the rest playing in the background. She got it right. It was so awesome that everyone filled up on it before even getting to the bird.

Ooh, that black bean soup sounds good... will have to try that.

[Robin Garr]

Ooh, that black bean soup sounds good... will have to try that.

Salil, we got the original from the Soup Chick Blog sometime in the past couple of months, so a more specific recipe ought to be findable. Even this brief discussion ought to get you there, though.

We recovered today with Mac (penne) and Cheese (Manchego) with a Tres Picos Garnacha that we got for $6 off price at our NHLiq store).

Thanksgiving dinner was coq au vin, accompanied by a wonderful 1993 Armand Rousseau Chambertin-Clos de Beze.

-Paul W.

The friends who had us over for T-day dinner were working at a craft fair all day today and tomorrow, so we had them over for something of a leftover party. I had thrown a turkey in the oven to provide sandwiches, soup, etc., so we put that out on the table along with leftover sweet potato pudding, pomegranate salad, and some mashed spuds. Our friends brought dressing, sauteed greens, and a Caribbean bean dish that were leftover from Thanksgving. We had it all with an Amici sauv blanc and a 2003 Cedarville Granache. For dessert, my wife whipped up a quick almond torte that she served with zabaglione and raspberries. It was a great supper. It was like Thanksgiving but more intimate given that there were only the four of us (with our kids, who were not at the table for long).

Yesterday, after golf, I couldn't think of any more turkey so I threw together a pot of two types of Rancho Gordo beans cooking them with chicken stock and the juice of San Marzano tomato until tender and their liquor was the consistancy of thin gravy. I then sauteed several onions, lots of garlic, celery and San Marzano tomato until almost done and added a pound of fresh local, Pennsylvania, Kielbasa sausage and other seasonings until the sausage was just cooked. Served in bowls with a drizzle of good olive oil, cracked pepper and fresh shaved pecorino romano cheese and crustini. Wonderful. Paired with a nice primitivo.

Drew,
I could eat that!

A couple of recent breads that turned out great.

Whole Wheat Oatmeal:

Santa Rug 007.JPG

Almond Fennel Bread:

Santa Rug 011.JPG

...simmer the quinces for the quince and apple pie that's scheduled for Wednesday baking...

And Thursday eating:

pie.jpg

Winger, your breads are works of art and Jeff...what a pie!

Drew

[Robin Garr]

Two recent meals: The other night, a salad of roasted pumpkin and onions tossed with walnuts and celery in a light sesame dressing, served with chard sautéed with garlic and dressed with a little tahini. 



Tonight, green bean and onion curry with ginger and garlic, Thai Panang-style with coconut milk, served with steaming white rice.

I'll have some of Winger's bread with a side of Robin's curry, please. YUM!

Tonight was mixed green salad with ciabatta toasted with ripe garden tomatoes and fresh mozz (OK, so the plants bought it in last night's frost and we had to rescue the fruit), Patricia Wells's crustless onion quiche, and pots de creme. Gruet Brut to toast Stuart's birthday.

Tonight was mixed green salad with ciabatta toasted with ripe garden tomatoes and fresh mozz (OK, so the plants bought it in last night's frost and we had to rescue the fruit), Patricia Wells's crustless onion quiche, and pots de creme. Gruet Brut to toast Stuart's birthday.

You may say it's frost, but I think those tomatoes just decided to give it up for Stuart's b-day.