What's for Dinner #166 [OLD]
- LindaWhit Sep 26, 2012 06:00 AM
Almost entering the BOO! month, so I suspect costumes and ghoulishly scary foods will be on some menus in about a month.
But for now, still enjoying the autumnal weather in New England - although I saw it was blistering hot in southern CA. Go figure.
What's cooking where you are? Are you still grilling? Or thinking of warming braised foods? (I'm thinking of the latter, of course!)
As for me - it's going to be vegetables. Lots of them. I'm getting my CSA today, and I'm also picking up the half share of someone else in my company who's on vacation.
Based on the Emails from our separate CSAs, I think I'll be roasting some carrots, turnips, butternut squash, and then I'll toss them with some pasta and some of my roasted tomatoes, with various dried herbs sprinkled in. It will be a hodge-podge, depending on what I get.
OK, the roasted veggies are carrots, radishes, onions, garlic scapes (I forgot I still had two in my crisper drawer - and they were fine!), a couple of thin leeks, and sugar snap peas (non-CSA). I just tossed them with olive oil and salt and pepper and put them into my convection oven to roasty-toasty.
The sauce is roasted tomatoes (non-CSA) blended with some heavy cream. It'll be tossed with with some tri-color pasta and then sprinkled with some grated Parm-Reg.
I have most of the day off so think I will get to work on some chicken stock. Wish I still was in a CSA as I am out of carrots (weird) but can easily pick some up. Hoping to join the DOTM when they decide as I am home next week and will be bored.
I made grilled goat loin chops with chimichurri, hand cut french fries and corn on the cob last night. It turned out really great.
Last night I made Reuben sandwiches for dinner. Rye bread piled with some nice corned beef and swiss cheese, toasted until melty and finished with homemade thousand island, spicy mustard and fresh, local sauerkraut. TJ's sweet potato frites and a bottle of Chianti on the side.
Also, I finally managed to pull together all of the ingredients for a green curry paste. I picked my green Thai chilies this morning and made my paste. It took way more work than I thought -- it was too dry for my blender, so I had to rely on my ceramic-and-wood mortar and pestle, which is rather small and not really the right tool for the job. It took a lot of work, but I did manage to make something that I think should be smooth enough. Before I try this again, I am definitely investing in a good, large, stone m&p. In any case, we will be having green curry for dinner tonight. Not quite sure what I'll put in it. I'll have to go to the store and see what's on sale.
After a complete mess of a dinner last night (my pumpkin sauce looked like scrambled eggs and I had trouble getting past the appearance) we will be having roast chicken. I have asparagus, potatoes and carrots that I can turn into side dishes but I haven't decided how that should look yet.