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Amy
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Post subject: Re: Last night's menu  Posted: Wed Mar 21, 2012 7:07 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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And we had a major winter storm which dumped a foot of snow...
Of course, I do live in a ski town, so nobody's complaining. Powder day!
Amy
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BeckyH
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Post subject: Re: Last night's menu Posted: Sun Mar 25, 2012 12:10 pm |
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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Rubbed down a duck with Ras al Hanout, then air dried it with a fan for a few hours, then roasted it with shallots and several types of potato.
It was pretty funny; the sheet tray with the duck on a rack, was in the sink with the fan, and another rack was laid over it, so that none of the four-footed friends could get a taste.
Came out well. And leftover duck is a good breakfast.
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merstar
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Post subject: Re: Last night's menu Posted: Sun Mar 25, 2012 11:40 pm |
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Joined: Mon Mar 28, 2011 8:07 pm
Posts: 328
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I made this again - one of my favorite pasta recipes: Pasta with Roasted Vegetables and Garlic Broth: http://www.epicurious.com/recipes/food/views/101816
_________________
Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces.
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Paul Kierstead
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Post subject: Re: Last night's menu Posted: Mon Mar 26, 2012 8:30 am |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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Hmmm, duck, I see some duck in my future. Last night, Halibut Hot Pot. Very fresh and wonderful flavors. I love this kind of very subtle flavours as change from the more strong, roasted/rich flavours typical of euro food. First time we've have Ponzu sauce, and my wife went crazy and said that is the only sauce for the future. Maybe she got carried away  Sat night was Korean BBQ ribs; basically short ribs sliced thin across the bones, marinated and then grilled over high heat. Had it with a nice "garden" salad.
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JesBelle
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Post subject: Re: Last night's menu Posted: Mon Mar 26, 2012 2:22 pm |
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Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
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Last night - cardboard. Tonight - cardboard. I hate this damned head-cold.
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marygott
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Post subject: Re: Last night's menu Posted: Mon Mar 26, 2012 2:30 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Get better!
I did a blast from the past, zucchini feta pancakes from The Moosewood Cookbook with a Greek inspired salad. One of those things I used to make quite a bit and then forgot all about.
Mary
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TheFuzzy
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Post subject: Re: Last night's menu Posted: Mon Mar 26, 2012 10:08 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Paul,
Halibut hot pot? Recipe?
I have a whole bottle of Ponzu to use up ...
_________________
The Fuzzy Chef
Serious Chef iz Serious!
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cookie
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Post subject: Re: Last night's menu Posted: Mon Mar 26, 2012 11:23 pm |
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Joined: Sun Dec 21, 2008 11:18 am
Posts: 332
Location: Seattle
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Made some stock today from weekend's carcass...then made CI's Hearty Minestrone. Added some kale....really hit the spot tonight....
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Paul Kierstead
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Post subject: Re: Last night's menu Posted: Tue Mar 27, 2012 7:23 pm |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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TheFuzzy wrote: Paul,
Halibut hot pot? Recipe?
A little more "verbatim" then I usually like, but WTH Quote: SERVES 4
1 pound halibut fillet
¼ teaspoon salt, plus more for curing the fish
2 (6-inch) pieces kombu
1 ounce harusame, soaked in water for 15 minutes
½ pound napa cabbage, sliced
1 negi, sliced on an angle into 2-inch pieces
½ package (about ½ pound) firm tofu, cut into 4 pieces
6 ounces oyster mushrooms, trimmed and pulled apart
3½ ounces (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart
4 cups water
1 cup sake
1 cup ponzu, for dipping
¼ cup momiji oroshi, for garnish
½ cup thinly sliced fresh chives, for garnish
To cure the halibut, very lightly salt it on both sides and place it in the refrigerator, loosely covered, for 30 minutes. Remove the fish, wipe off excess moisture on its surface with a paper towel, and cut into ½-inch-thick slices. Set aside.
Place the kombu on the bottom of a hot pot and the harusame over the kombu. Place the cabbage, negi, tofu, oyster mushrooms, and enoki mushrooms on top of the harusame, arranging each ingredient in a separate, neat bunch. Pour in the 4 cups water and the sake, and sprinkle in the ¼ teaspoon salt.
Cover the hot pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes. Uncover the pot and arrange the halibut slices on top of the other ingredients. Simmer until the fish is cooked through, about 5 minutes more.
While the hot pot is simmering, pour the ponzu into four small bowls.
Transfer the hot pot to the dining table. Garnish the ponzu with the momiji oroshi and the chives. Dip the ingredients into the ponzu, and eat.
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Amy
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Post subject: Re: Last night's menu Posted: Wed Mar 28, 2012 10:17 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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