Saturday May 23
Barbara is still trying to find things to do with the few not-yet-bolted radicchio in the garden, and came up with this nice recipe.
She had to stand on line behind the Memorial Day crowds at Kroger's in Findlay Market to get the Napa sausages, but results were worth it. Would be a good variation for any bitter green - chard, broccoli rabe, etc. On the other hand, this is great with just the onions too.
Thursday, June 04, 2009
Spaghetti Puttanesca
Friday May 22
Barbara brought home an oily opened can of anchovies, and the (by now) traditional poot helped us use enough of them to get them into a less oily, sealable jar. Fresh tomatoes, too, though it's not really the season yet.
Barbara brought home an oily opened can of anchovies, and the (by now) traditional poot helped us use enough of them to get them into a less oily, sealable jar. Fresh tomatoes, too, though it's not really the season yet.
Lois Kain Memorial Chicken
Thursday May 21
We can't believe we haven't had this dish for over three years, but it must be so, because we can't find it on the blog. It comes from Madhur Jaffrey's Indian Cooking - but we use lime instead of lemon, for a purer Southwestern (Indian) flavor. It takes a shitload of fresh coriander, which we were happy to pluck off the four volunteer plants that are trying to go to seed in the garden.
The name comes from the fact that Lois used to hate fresh coriander, and this dish would have been the death of her. That was a long time ago, though - her tastebuds soon saw the light and now she adores it.
We can't believe we haven't had this dish for over three years, but it must be so, because we can't find it on the blog. It comes from Madhur Jaffrey's Indian Cooking - but we use lime instead of lemon, for a purer Southwestern (Indian) flavor. It takes a shitload of fresh coriander, which we were happy to pluck off the four volunteer plants that are trying to go to seed in the garden.
The name comes from the fact that Lois used to hate fresh coriander, and this dish would have been the death of her. That was a long time ago, though - her tastebuds soon saw the light and now she adores it.
Steak Diane with Asparagus
Wednesday May 20
We had steaks; we had asparagus. Holt had some vague plan of doing a béarnaise sauce and thought that the result was called steak diane. When we went to look it up in New Joy, we found out it had nothing to do with either asparagus or béarnaise, but we decided to do it anyway . . . but with asparagus. We had forgotten about this way of preparing thin steaks. Its origins are much disputed - anywhere from Escoffier to NYC in the 60s, but rather clearly meant, I think, to be done table side by waiters covered in flaming booze.
None of the recipes seem to have anything in common except the steak and the flames - but that's okay, those are what we had.
Joy’s recipe is basically:
After pan frying the steaks, remove and let rest while you make the sauce.
In the oil and fat, sauté a shallot. Add some brandy, flambé just for the heck of it. Then the fun part is: add 1/4 cup beef stock (we used the last of our veal cubes), some more brandy, and the secret ingredient:
1 TBL dijon mustard
plus 2 tsp lemon juice and
1 tsp worcestershire sauce
Boil the sauce down a bit, scraping up the traditional brown bits and steaky goodness into the sauce.
Pour sauce over steaks and garnish lovingly with parsley.
Asparagus, not mushrooms (or black beans, which is what Epicurious used, for god's sake!) on the side. Plus little yukon golds, dolloped with the last of the sour cream, and bestrewn with chives. What are you going to be, a purist or a foodist?
Pork Medallions with Mushrooms
Tuesday May 19
Holt announced proudly that he had found a package of pork medallions FOR TWO in the freezer - not those sad little packets for one, with only two teeny slices off a boneless loin. We just sautéed them in the traditional fashion, patted with thyme and a bit of sage. Also fried up some regular ol' button mushrooms with thyme A splash of wine, a glug of cream and Roberto è tuo zio
Holt announced proudly that he had found a package of pork medallions FOR TWO in the freezer - not those sad little packets for one, with only two teeny slices off a boneless loin. We just sautéed them in the traditional fashion, patted with thyme and a bit of sage. Also fried up some regular ol' button mushrooms with thyme A splash of wine, a glug of cream and Roberto è tuo zio
Lecture Night Saffi
Monday May 18
As we said - with penne.
We're still getting the nice local asparagus from the Lisianthus Lady at Findlay Market, and of course, Schad's ham from Krause's.
As we said - with penne.
We're still getting the nice local asparagus from the Lisianthus Lady at Findlay Market, and of course, Schad's ham from Krause's.
Dinner at Julie's
Sunday May 17
We love going over to Julie's for dinner. It's not just the good food and fun conversation, but the beautiful decor. Also we get to look at her new paintings - and her old ones, for that matter.
So while we had a grand old bitch session about the university over white wine, she served us hummus with crisps. Then, in her beautiful salsa-red dining room, presided over by a constellation of Mexican Virgins (it's not what it sounds like), we ate roasted chicken breasts and potatoes, with asparagus. For dessert, fresh strawberries and a dollop of cream - in this season, what could be better? So thanks, Julie, for a warm and friendly evening.
We love going over to Julie's for dinner. It's not just the good food and fun conversation, but the beautiful decor. Also we get to look at her new paintings - and her old ones, for that matter.
So while we had a grand old bitch session about the university over white wine, she served us hummus with crisps. Then, in her beautiful salsa-red dining room, presided over by a constellation of Mexican Virgins (it's not what it sounds like), we ate roasted chicken breasts and potatoes, with asparagus. For dessert, fresh strawberries and a dollop of cream - in this season, what could be better? So thanks, Julie, for a warm and friendly evening.
Subscribe to:
Posts (Atom)