What's cooking?

[Robin Garr]

Roasted golden beet Napolean with apple/fennel slaw and toasted walnuts

I could eat that! Thanks for posting, John.

[Robin Garr]

I made pesto over linguine tomight. A straightforward pesto, fresh Genovese basil processed with garlic, pine nuts, Parmigiano-Reggiano, S&P and a good ration of Tuscan olive oil, which does ramp up the calories but makes up for it, I hope, with healthy omega-3 fatty acids. I gently sauté the garlic first to mellow its flavor, and toast the pine nuts, tricks which may not be quite traditional, but I think they add a little dimension to the flavor. Tell us about your pesto tips!

[Robin Garr]

Thai red curry with thin-sliced zucchini and diced tofu. At least three- or four-pepper hot, too spicy for wine in my opinion, but just right with Bell's Oberon wheat ale. What's your go-to drink with fiery fare? Beer or wine, dairy or other?

[Robin Garr]

Aloo Bhindi ki sabzi, okra and potatoes with onions, tomatoes and lots of spicy Indian flavors.

[Robin Garr]

Aloo Bhindi ki sabzi, okra and potatoes with onions, tomatoes and lots of spicy Indian flavors.

[Robin Garr]

Sometimes it's easier to stay out of the kitchen and let someone else do the cooking. Like Papalino's Pizza, for instance, with the Forager: "A perfect harmony of flavors meet, Capriole Farm Goat Cheese, Sheltowee Farm Mushrooms, Caramelized Onions, Fresh Thyme, and finished with White Truffle Oil!"

Sopes with chicken and two relishes: fire roasted corn & poblano and lime pickled cabbage & serrano.

[Robin Garr]

Most of dinner came out of our garden tonight: Eggplant and tomatoes roasted with garlic, basil and olive oil. It would be interesting to calculate what percentage of our non-restaurant food this summer has come from the garden, and from farmers' markets, but I doubt we've kept sufficient records to do more than guess. Have any of you ever run similar numbers?

Indebted to Humm/Chang on these:

scallop, carrot/apricot, vadouvan granola

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toasted grits, corn cream, bacon, soft egg, roasted corn relish

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sous vide sorghum turnips, bacon, chevre crema, turnip greens bruschetta

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[Robin Garr]

Cooking for four last night, with my sister and brother in for a visit. Dinner: spaghetti with Italian-American "gravy." Comfort food!

Local Roasted chicken with lemon & oregano, Lemon orzo and Grilled ratatouille with feta. Lovely dinner outside on the deck!

Deb

[Robin Garr]

Using up a garden eggplant bounty in spicy Indian-style eggplant curry, quick and simple, fine with steaming rice and Bell's Oberon wheat ale. 

[Robin Garr]

I had a late afternoon workshop, so Mary took over the kitchen and made an outstanding autumn equinox dinner of roasted seasonal veggies: pumpkin, yams, red- and white-skinned potatoes, sweet onions, crispy kale and fresh herbs. 

Mexico- inspired menu:
Smoky chipotle corn chowder
Arugula & Mango salad with guarjillo chile dressing
Chipotle Maple mashed Sweet Potatoes
Brava Steak (a Rick Bayless recipe)

A great combination. The steak recipe was a great new find- great depth of flavor with only slight spice. Sharing it here: http://www.rickbayless.com/recipe/view?recipeID=95

Deb

[Robin Garr]

Polenta with Italian-style "sausage," grilled peppers and onions.