I'm going through a difficult phase with the the chard from the biokiste, so I dug around a bit to find something new to do with it. The recipe I found, in the Le Menu archive, was for a tart with chard, gorgonzola (the recipe called for "couronzola", which I guess is just a Swiss variant of this), and creme fraiche. Sounds pretty good!
Sunday, July 24, 2011
Saturday, July 23, 2011
We still had some lamb that needed to be finished and this seemed like a good way.
Posted by Greg Landrum at 5:36:00 AM
Thursday, July 21, 2011
Andrea wanted Asian, so that's what we did.
Wednesday, July 20, 2011
I did the usual (Jamie Oliver) recipe for the sauce. Oranges are crap at this time of year, so to serve it I used a mixture of grated lemon zest, rosemary, parsley, and a bit of crushed garlic.
Posted by Greg Landrum at 4:40:00 AM
Monday, July 18, 2011
I'm not 100% sure where the idea came from, but there it was: tomatoes filled with lentils.
This was a random thing inspired by the frozen leg of lamb in the freezer.
- Basmati rice cooked with tomato and saffron
- leftover lentils
- An arugula, cherry tomato, avocado salad.
Posted by Greg Landrum at 5:03:00 AM
Sunday, July 17, 2011
We were pretty tired from the day's hiking, and had grabbed a panini while waiting for our transfer in Luzern, so it was a simple dinner: salad and lentils.
Friday, July 15, 2011
Inspired by from Food52, I did chicken under a brick. I left out the pickled peppers and just used rosemary.
Posted by Greg Landrum at 6:43:00 PM
Thursday, July 14, 2011
Plenty of salad eating again this week:
- Shrimp salad: broiled shrimp cut into small pieces then dressed with a mayo, sriracha, lime mixture
- more guacamole (as long as they keep having decent avocados at the store...)
- potato salad: potatoes, minced onion, mustard, olive oil, white balsamico
Posted by Greg Landrum at 6:46:00 PM
Wednesday, July 13, 2011
A random idea to use up the polenta that didn't get made into dumplings.
Posted by Greg Landrum at 6:53:00 PM
Monday, July 11, 2011
The polenta dumpling recipe came from this month's Le Menu. The original recipe called for it to be served on a bed of zucchini, but we had cauliflower instead, so I used that. :-) I did a bit of monkeying around with the seasonings of the dumplings but otherwise stuck more or less to the recipe.
Posted by Greg Landrum at 6:34:00 AM
Sunday, July 10, 2011
[Still shockingly behind]
- Fish steamed on lettuce: inspired by the old Bittman recipe. I used cod and steamed it on lettuce together with some frozen peas
- Ensalada rusa: recipe from Wiener. This is great stuff and I'll have to make it again and again.
- Beans and greans: white beans and bacon done in the pressure cooker with yellow carrots, garlic, onion, chicken bouillon, bay leaf, cloves, and piri piris. Some nice bitter lettuce cooked in for the last few minutes. Served with parsley, chives, and olive oil
- A big hash : dice some potatoes and pan-fry them until they start to get crispy. Toss in a 170C oven. Cook some ground beef with salt until about done and set aside. Sweat diced carrot, long red pepper, onion, and garlic. Add the beef and potatoes. Serve topped with chives, together with sour cream and ketchup.
- Guacamole: avacodo, mashed garlic, salt, lime, 'tro, chipotle
- Sauteed chard with killed onions. From Hesser. A repeat.
- Cooked lettuce: boiled in well-salted water, then drained, chopped, and tossed with butter and a bit of yogurt.
- "Catalan vegetable paella": from Hesser.
- Vegetables with pasta: fresh tomatoes (peeled and chopped), minced onion, minced garlic, green beans (steamed to crisp-tender), diced zucchini (salted for a bit), whole-grain penne. Tossed with olive oil and black pepper and topped with shaved Sbrinz.
Sunday, July 03, 2011
[Shockingly behind again...]
- Green beans steamed until crisp-tender then tossed with minced onion, white balsamico, olive oil, and sliced wienerli
- Mange tous steamed until crisp-tender then tossed with soy, sesame oil, shiso, and that japanese hot pepper shake stuff
- Beef sirloin seared, thinly sliced, and tossed with lime, soy, fish sauce, and sesame oil.
- Cold rice noodles with carrots, cucumber, cilantro, peanut butter, soy, fish sauce, and lime
- Shaved fennel with oranges, cress, and walnuts (from Hesser)
- Shaved fennel with lemon, salt, and olive oil. (all about what you leave out)
- Eggplant and pine nut puree (from Hesser)
- Finely diced eggplant, herbs (thyme, lemon tyme, lemon balm, parsley, chives), garlic, lemon, olive oil, salt
- Cucumber soup with yogurt (from Hesser)
- Malaga gazpacho (from Hesser)
Posted by Greg Landrum at 5:19:00 PM