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The One Of Dinner. December 19, 2008

Posted by littlebangtheory in Dinner with TCR.
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Because you asked.

Actually, I was wondering how to talk about this particular dinner, and your comment/query made me say “what the hell,” and just post the pictures.

This is a  sauté of the tops of my Brussels sprouts, which tops I had never eaten before, primarily because I had never grown them before, and they don’t come with stalks and tops in the grocery store:

brussells-tops-small

This was a cultural train wreck, but delicious nonetheless.

I started with the sprouts tops, sautéd in sesame oil, as the little critters looked somehow Oriental. Then I chopped in some roasted red peppers, ’cause I had ’em. Then I added, as is my wont, two cloves bulbs of coarsely chopped garlic, because I could.

I ate it over pasta, with a generous raft of grated cheese, because, again, I could.

But I didn’t take any pictures, because I was so friggin’ hungry that I Hoovered it before I could stop myself.

So tonight I did it again, this time using Co-op bought rainbow chard:

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…served over (leftover) pasta:

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Both dinners were delicious, with the measuring stick set at “Has Garlic.”

Playing With My Food February 7, 2008

Posted by littlebangtheory in Dinner with TCR.
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I have a terrible habit of forgetting about things in the vegetable drawer of my refrigerator.

For a long, LONG time.

Sometimes this peculiar amnesia is interrupted by the insistent insinuation into my consciousness of an olfactory clue; sometimes the reminder is visual.

The latter was the case tonight, when I spied a gray-green mass through the smoky glass of the bottom fridge shelf.

Hmmmmmm. Should I risk a look-see?

Well, yes I should. Experience has taught me that it seldom gets easier with time.

Turns out the thing was a vintage red cabbage, divested of the beautiful vibrant purple which had prompted this ocular hedonist to shell out The Big Bucks lo those many weeks ago, now the sickly hue of crypt drippings…

I took a deep breath and moved in closer.

Well, lookie there – it’s growing something at its base! Little baby cabbage plants, how nice!

I should have gotten a “before” picture for you all, but I got excited and started in ripping away the Green-Again leaves, and soon liberated its Inner Child:

cabbage-flowers.jpg

Well, that was fun, and inspirational enough to get me cookin’. Tonight, I stir-fried a bunch of trying-to-leave veggies (read: reeeeally old,) ending with the cabbage,

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and ate them with some fresh local linguini tossed with truffle oil, capers and fresh-grated Menchego cheese:

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And I saw that It was Good.

Dinner With Hector December 31, 2007

Posted by littlebangtheory in Dinner with TCR.
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So I was hungry, and I looked in the fridge, and there was this pasta from a couple of days ago. Better eat that, I thought. Being laid off doesn’t lend itself to throwing away food.

So I popped open a jar of Miz Lu(mena)’s Totally Organic Stewed Tomatoes with Hot Peppers, Garlic and Basil and spooned some on my Spicy Red Pepper Linguine and went straight to heaven, without stopping at Death.

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Friggin’ look at that. A little grated cheese on top and we’re having Groinal Spasms right there at the dinner table.

Thanks, Miz Lu!

Dinner Capers! November 8, 2007

Posted by littlebangtheory in Dinner with TCR.
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Heard a great-sounding recipe on the radio today, for a puttanesca sauce, uncooked, with many of my favorite ingredients.

So of course I came home and made it!

The Sauce:

ingredients.jpg

Fresh tomatoes, black olives, capers, a bulb of garlic, some anchovies, and a generous handful of parsley. Chop coarsely, mix together, drizzle with some Extra Virgin olive oil and let sit at room temperature for half an hour or so.

Cook your pasta while you stare at your creation and sob:

puttanesca-crop.jpg

Penne works well for a coarsely-chopped topping like this.

Drain al dente pasta, toss with sauce, sprinkle liberally with a dry, aged grated cheese (in this case a local goat cheese reminiscent of an Italian pecorino,) garnish with some lemon slices and splash with a squeeze of the juice.

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As Porgy Tirebiter used to say, “Eat it. Eat it raw!

An Experiment October 31, 2007

Posted by littlebangtheory in Dinner with TCR.
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A while back, a friend at work said she wanted to try making home-made raviolis. But you know how it is; one thing leads to another, and some things never get done.

Well, she piqued my curiosity, and soon I was dreaming up wicked ravioli recipes, despite never having made even the simplest of pastas before. Hell, I had never made any kind of dough, even though an auto-mechanic friend had taken up bread-making years ago (claiming it was the only thing he had found which really, truly got his fingernails clean.)

Anyway.

I went on line, found a pasta recipe, scrubbed my nails and dove in. It’s pretty spooky, gettin’ all dough-sticky and having no idea if you’re doing it right or wasting your time. But twenty minutes later I had a, um, bolus

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which I attacked with a bottle of cheap white wine (still with its full compliment of Wine Heft) and a paring knife

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…which strips I then stuffed with a mixture of crab meat, ricotta cheese and fresh herbs from my porch boxes and served with a spicy chicken broth made with braised fennel, roasted red peppers and a healthy dollop of Frau Biergut’s Home-Made Habeñero Sauce:

crab-ravioli-small.jpg

Mama Mia, dat’sa Good!