What's Cooking (Take Two!)

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Re: What's Cooking (Take Two!)

Postby Jenise » Sat Aug 10, 2013 4:03 pm

Karen/NoCA wrote:Ah, enjoy your rainy day...I can only wish!


Jo Ann is to be even more jealous of, they've had thunder and lightning down there!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

Postby Redwinger » Sat Aug 10, 2013 8:18 pm

Eggplant rollatini, homemade pasta and crusty bread.
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Sat Aug 10, 2013 8:36 pm

Jenise wrote:
Karen/NoCA wrote:Ah, enjoy your rainy day...I can only wish!


Jo Ann is to be even more jealous of, they've had thunder and lightning down there!

We have had dry lightening in the mountains causing fires. Nothing like So. CA is having, however.
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Re: What's Cooking (Take Two!)

Postby Christina Georgina » Sun Aug 11, 2013 4:58 pm

It is cool and rainy day. My son is just back from work in Switzerland and we are making home made pasta for Bolognese meat sauce.
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Sun Aug 11, 2013 8:17 pm

Tonight is a spatchcocked organic chicken done Tuscan style with lots of lemon juice, zest, garlic, rosemary, evoo, surrounded by baby potatoes dug up Saturday morning. All will go on the grill to roast. Corn on the cob and a greens salad with veggies as sides.
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Re: What's Cooking (Take Two!)

Postby Jo Ann Henderson » Mon Aug 12, 2013 1:57 pm

The thunder, lightening and cooling off caused by the rain has been wonderful. The last few days, as a result, have been perfect for me with periodic sunshine. Last night I celebrated the return of sane weather with comfort food of smothered chicken, spaghetti squash, black-eyed pea and kale salad and hushpuppies. For dessert I made Nanaimo bars. Yum! :D
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Re: What's Cooking (Take Two!)

Postby Jenise » Tue Aug 13, 2013 1:21 pm

My Bellingham wine tasting group is coming over for dinner tonight. Three of the guys are bringing their kids. Since the theme is Italian wine, I'm making a big batch of Spaghetti and Meatballs. Will also make some crostini for an appetizer, and guests will bring the rest.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Tue Aug 13, 2013 1:22 pm

I'm cooking Stracotto (Italian Style Pot Roast) tonight. It has been on my mind for a long time now, but hey, it is summer and hot and I could not find the recipe I loved. I picked up a copy of Cooks Illustrated last week and there it was, and now I have to make it. Serving it with roasted garlic and chive mashed potatoes. Young carrots roasted with a little evoo, finished with a drizzle of almond oil, roasted pistachio nuts and fresh tarragon. I ordered a 3 1/2 lb. chuck eye roast from the butcher, boned and tied and I am on my way out to pick it up. Roast cooks for 4 hours at 300° Yum! :) House should smell wonderful later today.
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Re: What's Cooking (Take Two!)

Postby Jeff Grossman/NYC » Wed Aug 14, 2013 3:56 am

Karen/NoCA wrote:I ordered a 3 1/2 lb. chuck eye roast from the butcher, boned and tied...

See? Who needs those bones, anyway? :twisted:
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Thu Aug 15, 2013 4:00 pm

Jeff Grossman/NYC wrote:
Karen/NoCA wrote:I ordered a 3 1/2 lb. chuck eye roast from the butcher, boned and tied...

See? Who needs those bones, anyway? :twisted:

I do, and I asked the meat cutter to give my the bone...after all the meat is weighed with the bone in. It is in my freezer! :twisted:
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Thu Aug 15, 2013 5:17 pm

Chinese Chicken Salad tonight with a yummy Asian dressing, and a crusty bread slathered with butter infused with Thai basil and galangal.
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Re: What's Cooking (Take Two!)

Postby Robin Garr » Thu Aug 15, 2013 11:51 pm

Caprese with garden tomatoes and basil, EVOO and fresh mozzarella made by Lotsa Pasta, a local shop.

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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Fri Aug 16, 2013 11:36 am

Beautiful picture Robin.....are they from your garden?

Tonight at our casa is beef enchiladas made from local beef, with my roasted hatch chiles, black olives, sharp cheddar, and a home made red sauce. A big green salad with our tomatoes on the side.
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Re: What's Cooking (Take Two!)

Postby Robin Garr » Fri Aug 16, 2013 1:53 pm

Karen/NoCA wrote:Beautiful picture Robin.....are they from your garden?

Karen, Mary has been having horrible luck with the garden this year, and incredibly, except for some cherry tomatoes, our tomatoes have not ripened yet, more than a month past schedule.

These are the next-best thing, though ... they came from the big garden at St. Matthew's Episcopal Church, where they sell the produce as a fund-raiser after church on Sundays (and, one weekend a month, give them to hungry families at the food pantry). So they came from a place we're connected with, organically grown heirlooms grown with our hands involved in the work. :lol:
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Re: What's Cooking (Take Two!)

Postby Paul Winalski » Fri Aug 16, 2013 2:15 pm

Last night's dinner was pad prik gai bai krapao (Thai stir-fried chicken with bird chiles and holy basil).

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Re: What's Cooking (Take Two!)

Postby Jenise » Fri Aug 16, 2013 9:20 pm

Fresh Dungeness Crab. Caught my limit today thanks to a local pal who knew our boat was in the shop offering us a mercy ride.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

Postby Robin Garr » Fri Aug 16, 2013 10:05 pm

Spicy Cajun-style gumbo with garden okra and tomatoes.

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Re: What's Cooking (Take Two!)

Postby Jenise » Sun Aug 18, 2013 5:23 pm

I just threw a chuck roast on the stove to braise with just salt and fresh bay leaves. No idea what I'm going to turn it into, but beef-potato-green chile tacos (for textural complexity as well as lowering the % of animal-related calories) are on the short list.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Sun Aug 18, 2013 5:46 pm

Organic lamb chops with evoo, salt, pepper, and fresh rosemary on the grill. Trying our first green beans on the grill too in a mix of evoo, cumin, smoked paprika, and charred. Orzo with a mix of oven roasted eggplant, red and gold bell peppers, red onion, garlic slivers, and dressed with a lemon vinaigrette at the finish.
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Re: What's Cooking (Take Two!)

Postby Shaji M » Mon Aug 19, 2013 3:19 pm

Yesterday was paella night! Paired admirably with a 2012 Robert Sinskey Vin Gris, it almost made us forget the smoke blowing into town from the fire up in the Tahoe National forest!
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Re: What's Cooking (Take Two!)

Postby Christina Georgina » Mon Aug 19, 2013 11:16 pm

Had to finish up the home made stringozzi so took some chicken gizzard ragu out of the freezer and made a serving for two. Still with lots of fresh multicolored cherry tomatoes and Japanese cucumbers so some type of salad incorporating these elements is daily on the table.
Tomorrow zucchini lasagna - grilled thin slices of zucchini layered with cheeses - taleggio, parm , herbs and simple marinara. Much easier than pasta lasagnas.
Mamma Mia !
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Re: What's Cooking (Take Two!)

Postby Carl Eppig » Mon Aug 19, 2013 11:27 pm

We smoked St Louis ribs again and they came out much better this time; tho we didn't change anything! For sides we had Farro Salad, and Wax Beans straight from the garden in butter and fine herbs. Washed it down with Harpoon Oktoberfest Brew. Yum!
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Re: What's Cooking (Take Two!)

Postby Mike Filigenzi » Mon Aug 19, 2013 11:46 pm

Tonight we had a simple salad of fresh figs and grilled halloumi cheese on arugula with a ginger-honey vinaigrette and some pistachios sprinkled on top. Very tasty.

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Re: What's Cooking (Take Two!)

Postby Karen/NoCA » Tue Aug 20, 2013 1:33 pm

Tonight it is chicken leg, thighs and wings with a spicy rub, cooked on the grill. Sangre de Toro beans, with onion, garlic, red jalapeño, chipotle powder, smoked paprika, Mexican Oregano, my pickled banana peppers, and fire roasted tomatoes. Also, Romano Beans quickly cooked with evoo, lots of smashed garlic and fresh rosemary. I have lots of beans in the house right now! :D
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