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What's cooking?

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Robin Garr

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Re: What's cooking?

by Robin Garr » Sat Apr 28, 2012 8:38 pm

Caramelized fennel and onion risotto. 

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MarieP

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Re: What's cooking?

by MarieP » Sat Apr 28, 2012 9:33 pm

A salad for church potluck: Long and wild grain rice, diced grilled chicken, dried cranberries, diced apple pear, toasted sliced almonds, and a little salt. The pears are not a hybrid fruit but a variety of Asian pear- they really are the shape of apples but with the skin of a pear! The recipe called for Bosc, but the apple pear was twice the size (literally- I weighed it!) and the same price. I ate a few pieces, and they are absolutely delicious- crisp and juicy! I decided to toast the almonds in the oven- toasting them truly does make a difference! The pears and almonds will be added tomorrow to preserve the crispness.
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Re: What's cooking?

by Robin Garr » Sun Apr 29, 2012 7:27 pm

Garden dinner:  Pasta primavera with spinach and peas and onions and garlic, yum!

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Ken B

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Re: What's cooking?

by Ken B » Mon Apr 30, 2012 8:25 pm

Coffee crusted beef tenderloin with coffee oil and coffee jus.

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Also another prima vera. Linguine with asparagus, zucchini, spring onions and pea shoots. Topped with tomato concasse and sauteed baby carrots.

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Steak enjoyed with a variety of beers: Schenkerla Rausch Weizen, NAB Hoptimus, New Holland Golden Cap Saison, Bell's Oberon and Stiegl Heffe Weisse. Prima Vera enjoyed with the dynamite 2010 Lapierre Morgon.
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Re: What's cooking?

by Robin Garr » Tue May 01, 2012 8:39 pm

A very spicy thick lima bean curry with onions, garlic, ginger and tomatoes, garnished with plenty of fresh cilantro from the garden. 

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Re: What's cooking?

by Ken B » Wed May 02, 2012 2:52 pm

3 kinds of pizza. Wilted cavalo nero kale and radish greens with carrot tops, basil and fennel, and sapori di Italia goat cheese. Cream braised leeks with homegrown oyster mushrooms, two kinds of sapori di Italia cheeses. The mild mannered looking slice in the back has giardinera and meatballs.

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Re: What's cooking?

by Ken B » Wed May 02, 2012 10:35 pm

Polenta w/sweet corn, scallions and tomato concasse. Italian bread (Blue Dog Pugliese) with white cannellinis, bacon and crispy sage. Enjoyed with the fine Sancerre Rouge ('09 Dom. Girard "La Garenne") in the background.

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Re: What's cooking?

by Ken B » Wed May 09, 2012 10:44 pm

So has anyone seen the ostrich eggs at Whole Foods? Of course I couldn't resist. Kinda fooled around, didn't find much online and just made a giant pan of scrambled eggs and then a pretty darn big quiche. The egg was surprisingly lighter in texture and flavor than a chicken egg. The info I found online said one ostrich egg typically = 20-22 chicken eggs, the one I got must have been a bit smaller, as I am guessing it was in the range of 12-15 chicken eggs. I didn't bother to measure. Anyway, both my kids love scrambled eggs, and though my wife and I also love them (I make them a la James Beard's slow cooked soft scrambled recipe), I decided to tart them up a bit as egg tacos. Kinda random tacos again too, with grilled/herbed green beans and a hash of potatoes, anchos, poblano, cebollita and jalapenos on top, too.

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Re: What's cooking?

by Robin Garr » Fri May 11, 2012 8:13 pm

Whole-wheat spaghetti topped with a spring mix of slow-roasted asparagus, Parmigiano-Reggiano, garlic and onions browned in olive oil and Normandy butter. 

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Re: What's cooking?

by Robin Garr » Sun May 13, 2012 7:30 pm

Fresh farmers' market zucchini and summer squash in a Thai-style coconut curry with tempeh, onions, ginger and garlic. 

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John Hagan

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Re: What's cooking?

by John Hagan » Mon May 14, 2012 8:05 am

dry rubbed pork spare ribs
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The tall one wants white toast, dry, with nothin' on it.
And the short one wants four whole fried chickens, and a Coke.
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Re: What's cooking?

by Steve P » Mon May 14, 2012 4:11 pm

John Hagan wrote:dry rubbed pork spare ribs


Nicely done.
Stevie P...The Daddio of the Patio
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Re: What's cooking?

by Robin Garr » Mon May 14, 2012 7:18 pm

More farmers' market goodies: Fresh spring peas in Aloo Mattar, hot-and-spicy Indian potatoes and peas. 

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Re: What's cooking?

by Jay M. » Mon May 14, 2012 9:06 pm

Robin Garr wrote:More farmers' market goodies: Fresh spring peas in Aloo Mattar, hot-and-spicy Indian potatoes and peas.
 


Nice dice. Googled and found the recipe listed below (love the "byte size"), but I'm not familiar w/ asafetida (hing), ginger paste, fennel seed powder, mango powder amchoor, garam masala. Did you use these ingredients, and if so, where did you get them? (I'll skip the cilantro.)

Recipe??

Googleinfo:

This is a popular north Indian dish. Potatoes and peas with spicy gravy makes a great main dish.

Recipe will serve 3 to 4.

Ingredients

•3 medium boiled potatoes
•3/4 cup frozen green peas

•2 tablespoons oil
•1 teaspoon cumin seeds (jeera)
•1/8 teaspoon asafetida (hing)
•1 teaspoon ginger paste
•1 minced green chili
•2 tablespoons coriander (dhania)
•1 teaspoon fennel seed powder
•1/4 teaspoon turmeric
•1 teaspoon paprika (dagi mirch)
•1 teaspoon salt adjust to taste
•1 teaspoon mango powder amchoor
•1/2 teaspoon garam masala
•2 medium tomatoes sliced

•About 2 tablespoons chopped cilantro (hara dhania)
Method

1.Peal the potatoes cut them in byte size pieces.
2.In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
3.Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4.Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
5.Next add green peas and half a cup of water and let it cook until they are tender.
6.Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
7.Add about 2 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
8.Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
9.Aloo matter is ready to serve.
Aloo matter can be served with any bread or rice.
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Re: What's cooking?

by Ken B » Tue May 15, 2012 1:22 am

Butternut squash ravioli (Trader Joe's) with sage brown butter
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