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What's cooking?

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Corey A

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Re: What's cooking?

by Corey A » Thu Jan 26, 2012 7:34 pm

Dan Dan Mian!
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Ken B

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Re: What's cooking?

by Ken B » Fri Jan 27, 2012 2:09 am

Some leftover polenta in a fire-roasted tomato and guajillo chile stew:
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The Wine Market
1200 Bardstown Road, Louisville, KY
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Re: What's cooking?

by Ken B » Fri Jan 27, 2012 2:10 am

Whole wheat farfalle with bacon and wilted swiss chard:
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Re: What's cooking?

by Ken B » Fri Jan 27, 2012 2:11 am

A burger with tomato, onion & pickle relish, plus kohlrabi, apple & mustard slaw plus sweet potato oven chips:
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Re: What's cooking?

by Ken B » Fri Jan 27, 2012 2:12 am

A potato and leek tortilla:
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Re: What's cooking?

by Ken B » Fri Jan 27, 2012 2:13 am

Two kinds of veggie tacos: grilled tempeh with bbq sauce, avocado & kimchi, and grilled green bean and onions with mint and avocado:
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Robin Garr

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Re: What's cooking?

by Robin Garr » Sat Jan 28, 2012 9:02 pm

Sichuan eggplant with onions and a bit of local Sour Power fresh sauerkraut filling in for Sichuan preserved vegetable. 

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Re: What's cooking?

by Corey A » Mon Jan 30, 2012 9:29 pm

Thai Chicken Stir Fried with Basil (Pad Gra Pow Gai)
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Re: What's cooking?

by Ken B » Thu Feb 02, 2012 4:25 pm

Veal piccata with farfale and sauteed escarole.
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Deb Hall

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Re: What's cooking?

by Deb Hall » Thu Feb 02, 2012 4:43 pm

Funny, Ken. I did Veal Piccata with pine nuts over capellini last night, with roasted asparagus ( garlic oil and kosher salt). Great minds.... :wink: :lol:

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Re: What's cooking?

by Robin Garr » Thu Feb 02, 2012 8:42 pm

A quick omelet made with local free-range eggs and filled with browned onions and garlic. 

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Re: What's cooking?

by Ken B » Thu Feb 02, 2012 10:47 pm

@Deb, I probably haven't cooked veal in close to ten years. My wife is a bit of an animal lover (I'm a different kind of animal lover - I love to eat all kinds and all parts of animals!) so she takes issue with the way most veal is raised, and frankly, I don't like the idea of my meat being raised in a box. But I found a vendor at the Douglass Loop farmer's market who has "humanely" raised veal, and it tasted great, and was very tender, just like it had been raised in a shoebox!

I was so psyched to find the escarole at Paul's. I love sauteed escarole, and I find it so seldom down here. I did get some rather small heads of it at the Root Cellar one week, I think it came from Ivor's Field Day farm, but I've not really found it reliably elsewhere. If only I could find some moscato grapes now. . .
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Deb Hall

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Re: What's cooking?

by Deb Hall » Fri Feb 03, 2012 9:52 am

Ken B wrote:@Deb, I probably haven't cooked veal in close to ten years. My wife is a bit of an animal lover (I'm a different kind of animal lover - I love to eat all kinds and all parts of animals!) so she takes issue with the way most veal is raised, and frankly, I don't like the idea of my meat being raised in a box. But I found a vendor at the Douglass Loop farmer's market who has "humanely" raised veal, and it tasted great, and was very tender, just like it had been raised in a shoebox!

I was so psyched to find the escarole at Paul's. I love sauteed escarole, and I find it so seldom down here. I did get some rather small heads of it at the Root Cellar one week, I think it came from Ivor's Field Day farm, but I've not really found it reliably elsewhere. If only I could find some moscato grapes now. . .


Even funnier- I'd NEVER cooked veal before, but bought a couple of packages at the Farmer's Market in the Fall for the same reason (and the fact that I must buy the "something different" :wink: ). I bet we bought from the same folks.

Thanks for the lead on the escarole- I'm never sure where to find it.

Deb
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Re: What's cooking?

by Robin Garr » Sat Feb 04, 2012 9:01 pm

Locally made fresh "Sour Power" sauerkraut with carrots and celery, browned onions and garlic and a dab o' Dijon, over mashed potatoes and turnips. 

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Re: What's cooking?

by Ken B » Sun Feb 05, 2012 9:47 pm

Sausage from one of my favorite Italian American delis in Chicago, Bari on Grand, with Weisenberger Mills polenta, garlic-y kale and blue hubbard squash with sage (still holding on in my own garden!). The salad was baby oak leaf lettuce from Riversong Farms, Watercress from Ridge Acres, Bleeding Heart radish from Field Day and pomegranates (from Valu Mkt)
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