What did you cook tonight?

[Arv R]

These are not actually from tonight, but are quasi recent

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What's the middle dish? Aloo gobi? (one of my favorites)
Bummer about the koftas, they look perfect.

Yes, aloo gobi. Although here I just tend to use whatever root/starch vegetable is around to fold in with the cauliflower. Russets are the best I think, but carrots, sweet potatoes, yukons...whatever is on hand ends up getting chopped and fried!

[Sarah Kirschbaum]

Anyone who follows my IG knows how excited I get about leftovers. Well, yesterday was no exception. We had leftover Savage Blonde oysters, some blue fin and snow peas from Green Meadow Farm. Dinner became oysters with Jonathan's famous 5 day mignonette, sashimi with real fresh Japanese wasabi, blue fin and avocado tartare with kinome from our sansho plant over Nigata rice, and wok tossed snow peas. A 2015 Ratzenberger Steeger St Jost GG was quite a nice match.

[Dale Bowers]

100 degrees yesterday, just some burgers on the grill.

[Sarah Kirschbaum]

Doing my part for this sub-forum.

More fun with leftovers!

[ClarkstonMark]

Nice wkd, Sarah!!

[Robert Dentice]

Doing my part for this sub-forum.

More fun with leftovers!

I am sorry Sarah but you and Jonathan are professional calibre chefs, you have an award worthy wine list, are the best place to eat in Philadelphia AND I travel every chance I get to eat at your place...I think the mods should move this to the travel, restaurant thread

[Sarah Kirschbaum]

[Milton Hudson]

Anyone who follows my IG knows how excited I get about leftovers. Well, yesterday was no exception. We had leftover Savage Blonde oysters, some blue fin and snow peas from Green Meadow Farm. Dinner became oysters with Jonathan's famous 5 day mignonette, sashimi with real fresh Japanese wasabi, blue fin and avocado tartare with kinome from our sansho plant over Nigata rice, and wok tossed snow peas. A 2015 Ratzenberger Steeger St Jost GG was quite a nice match.

I'm with you on leftovers, however my bride is far less enthused with them. Friday night I did a southwestern pasta with some leftover pork butt the other night. Just roasted poblano, roasted red pepper, leftover grilled corn smoked pork butt that had been vacuum bagged and some of the Rao's alfredo. Found some grated white cheddar from a night or two earlier. Tossed with some good fettucine noodles. Garnish green onion and cilantro. She didn't turn it down....

[Bill Tex Landreth]

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Indian last night

[Elliot Steele]

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Indian last night

Nice job! I can taste it all just looking at the picture. It’s unfortunate that Indian food is not generally the prettiest looking cuisine as it is one of the most interesting and flavorful

[Matt Bock]

Wow Sarah. Agree with Robert (another board food luminary) and his high praise.

[Steve Costigan]

Roast veal tenderloin, medium rare of course, with creamed leeks and fennel. Herbed red potatoes. Really nice with a Guigal St Joseph lieu dit blanc. Incredibly good. Not really best seasonal match but we need to empty the freezer and this tenderloin was on deck.

[LMD Ermitaño]

Had a couple of friends over for a long lunch yesterday; so I made the following simple (but good) dishes. Nb., we also had large live-cooked mud crabs and other sides; but, the cook made those, not I, so no photos thereof.

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Linguine alle Vongole

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Seared-then-roasted Dingley Dell pork tomahawks.

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Mashed potatoes.

[Milton Hudson]

Balsamic honey glazed pork loin, stuffed mushrooms, aglio e olio peas squash and prosciutto, salad red leaf lettuce tomatoes and pesto mayo. And for Todd, yes i did add Calabrian paste to the pasta. Twice a little during the cook since dad was over, then a big dollop on mine.

[Bill Tex Landreth]

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Blackened Catfish, Crawfish Etouffee, Dirty Rice and Roasted Green Beans

[Abbie S.]

Last night's dinner.
I love this recipe for sheet pan fried rice. The sauce has so much flavor and the rice gets nice and crispy.
I can email recipe if interested and can't open link.

https://cooking.nytimes.com/recipes/102 ... n-xo-sauce

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[Sherri S h a p i r o]

Roast veal tenderloin, medium rare of course, with creamed leeks and fennel. Herbed red potatoes. Really nice with a Guigal St Joseph lieu dit blanc. Incredibly good. Not really best seasonal match but we need to empty the freezer and this tenderloin was on deck.

Creamed leeks and fennel sounds great, right up my alley. Any pics or recipe?

[Steve Costigan]

Roast veal tenderloin, medium rare of course, with creamed leeks and fennel. Herbed red potatoes. Really nice with a Guigal St Joseph lieu dit blanc. Incredibly good. Not really best seasonal match but we need to empty the freezer and this tenderloin was on deck.

Creamed leeks and fennel sounds great, right up my alley. Any pics or recipe?

No pictures. I don’t usually take pictures of food, except for pastry in Paris. It’s a simple dish, I think modified from one in a cookbook titled “French Feasts” but delicious and fabulous with northern Rhone whites. Going off of memory but I don’t think I left anything out:

1.5-2 lb veal tenderloin
3 large leeks sliced and rinsed
1 sliced bulb fennel (or 1 Tbsp fennel seeds if bulb fennel not available)
1 1/4 C H cream
3/4 C beef stock (veal stock if you have it)
1/2 C white wine
ev olive oil
salt and pepper


-Season tenderloin and roast at 425 until center is 125-130 F for medium rare to pink
-While tenderloin is roasting, cook leeks and bulb fennel in olive oil in skillet on medium-low until softened without browning
-Add cream, stock, fennel seeds (if using) to leeks/fennel bring to just bubbling; cover and simmer on low 15-20 minutes.
-Remove roast from roasting pan and deglaze pan with wine. Add deglazing liquid to leek mixture. Season as needed.
-Slice veal and plate in a heated serving dish with leek/fennel mixture.

Enjoy.

[Sarah Kirschbaum]

We had a lot of lettuces left from the Bo Ssam over the weekend, and we're about to go to Spain, where we won't get any Asian food, so.....Larb Sod!

[Milton Hudson]

We had a lot of lettuces left from the Bo Ssam over the weekend, and we're about to go to Spain, where we won't get any Asian food, so.....Larb Gai!

Larb is one of our favorite summertime dishes. I didn't see any peanuts. I usually add peanuts to mine. It is also one of the few ground turkey dishes I like.

[alan weinberg]

We had a lot of lettuces left from the Bo Ssam over the weekend, and we're about to go to Spain, where we won't get any Asian food, so.....Larb Gai!

larb, yes, but not larb gai, since I believe gai means chicken . . . still delicious. I make mine w ground pork . . . larb sod, I think.

[Sarah Kirschbaum]

We had a lot of lettuces left from the Bo Ssam over the weekend, and we're about to go to Spain, where we won't get any Asian food, so.....Larb Gai!

larb, yes, but not larb gai, since I believe gai means chicken . . . still delicious. I make mine w ground pork . . . larb sod, I think.

Huh! Yes, you are right. Thank you. The recipe I used calls it Larb Gai, but calls for ground beef. Odd....

[Sarah Kirschbaum]

We had a lot of lettuces left from the Bo Ssam over the weekend, and we're about to go to Spain, where we won't get any Asian food, so.....Larb Gai!

Larb is one of our favorite summertime dishes. I didn't see any peanuts. I usually add peanuts to mine. It is also one of the few ground turkey dishes I like.

No peanuts here. They destroy wine for both of us, so by default we never use them if we can help it. I don't digest legumes well in general, either.

[alan weinberg]

We had a lot of lettuces left from the Bo Ssam over the weekend, and we're about to go to Spain, where we won't get any Asian food, so.....Larb Gai!

larb, yes, but not larb gai, since I believe gai means chicken . . . still delicious. I make mine w ground pork . . . larb sod, I think.

Huh! Yes, you are right. Thank you. The recipe I used calls it Larb Gai, but calls for ground beef. Odd....

looks great whatever you call it. Larb neux waw (beef).

[Matt Bock]

Leaving the house for ten days so needed to empty out the fridge. Found fresh salmon, smoked salmon, salmon roe, and chives, so threw this together for lunch today.

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[Bill Tex Landreth]

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Jamaican Jerk Chicken with Coconut Basmati and Black Beans.

[D Zurcher]

Simple Caesar salad and crab cakes-and a Meursault-

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[J.Vizuete]

Simple Caesar salad and crab cakes-and a Meursault-

Lovely meal! What did you think of the wine? Have seen it offered a few times lately and well priced - how did it show for you?

[D Zurcher]

Simple Caesar salad and crab cakes-and a Meursault-

Lovely meal! What did you think of the wine? Have seen it offered a few times lately and well priced - how did it show for you?

I love that wine-I've had the 2017 and 2019. The 2017 is drinking really well right now, the 2019 is pretty nice as well. Crisp, clean, a hint of lemon and nuttiness. I wish it was a bit less expensive and I would have more.

[Evan K]

Sometimes simple does the trick. Slept in, then made a quick trip to the market. An hour or so later, we had buttermilk pancakes, thick cut bacon and some fruit. Topped with maple syrup from a trip to Maine. Great morning!

[Stan Y.]

It's Father's Day, and being an old man myself I am very fortunate that my dad, who is in his mid-80s, is still very active and living close enough by that we can have dinner a few times a week. Crab cakes are one of his favorite foods, so I just finished picking over fresh lump crab meat and making these, along wth a sort of remoulade...setting up in the fridge now (riff on a Magnolia Grill cookbook recipe). My wife needed to look after her mom yesterday so some fresh bigeye tuna I bought yesterday didn't get cooked then; will do that too along with wok-charred baby bok choy.

[Milton Hudson]

Dad came over and son made the trip home and brought hummus, one with zatar and one without, baba ghanoush with black lime and bere bere seasoning, homemade puffy pita bread, LA Caviar with black eyes just harvested (son), vichyssoise with crabmeat and caviar (crispy prosciutto for the non caviar eaters) tomato goat cheese tart, fried green tomatoes with smoked tomato sauce (son), fried okra and baby backs. Homemade buttermilk ice cream (son) and a buttermilk lemon Bundt cake.

[Elliot Steele]

Little bit of Father’s Day fun with some Westholme picanha. Just salt and pepper on the smoker then finished on the binchotan grill for some extra maillard and texture. Sliced like steak and served alongside some jalapeño and mint coleslaw, shaved fennel salad and potato salad which I didn’t get pics of.

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[Linda Baehr]

Little bit of Father’s Day fun with some Westholme picanha. Just salt and pepper on the smoker then finished on the binchotan grill for some extra maillard and texture. Sliced like steak and served alongside some jalapeño and mint coleslaw, shaved fennel salad and potato salad which I didn’t get pics of.

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Wow! I think I want to paint those! So beautiful!

[Arv R]

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[Jim Stewart]

Baked ziti with mushrooms, peppers and parmesan.

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I was more of a sous chef at best (I monitored the timer and took the dish out of the oven.)


But I did select the wine, and I carried things out to the backyard.

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[Chris Freemott]

Pizza in the Ooni

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[Milton Hudson]

Southwestern Butternut squash soup.
Garnish was lime crema, fried tortilla, jalops, scallion and cilantro.
There was also fried rice with roast pork. The pork came from the Vietnamese grocery store. The fried rice wasn't very photo worthy and never got around to taking a photo so no photos of that. A rare Saturday off let me visit the store and a few other spots.

[Brian Tuite]

Blackened Salmon over Spinach, Raspberries, Blue Cheese and Candied Pecans w/Raspberry Vinaigrette

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[Alex N]

Banh mi tacos with 14hr sous vide heavily spiced pork belly then crisped up in a pan with a sweet/spicy/porky sauce. Crazy number of ingredients and spices but mostly paying attention to the sauce and lots of simple veg prep.

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[Milton Hudson]

Miso glazed grilled salmon, panang curry sweet potatoes and saffron rice.

[Milton Hudson]

Banh mi tacos with 14hr sous vide heavily spiced pork belly then crisped up in a pan with a sweet/spicy/porky sauce. Crazy number of ingredients and spices but mostly paying attention to the sauce and lots of simple veg prep.

Great minds, made kind of a banh mi burrito for lunch....

[Elliot Steele]

Quick Monday night dinner over here. Super creamy and bright pasta al limone with Meyer lemon zest and juice and preserved lemon to amp up the citrus flavors. Little gem and frisée salad with a mustard/miso vinaigrette and buckwheat sourdough breadcrumbs. Tons of umami goodness. Lump crab cakes with tarragon, chives, dill and parsley with a little mayo and an egg to bind. Panko on the outside for crunch. Tartar sauce was fantastic with mayo, mustard, pickles, garlic, horseradish, capers, shallots, tabasco and lemon juice.

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[Brian Tuite]

I didn’t cook it but I wish I had. Heirloom Tomato BLT from the Forestville Farmers Market

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[Alex N]

^^ We're nearing BLT season down here. Can't wait for those late season heirlooms from my favorite few producers.

[Milton Hudson]

^^ We're nearing BLT season down here. Can't wait for those late season heirlooms from my favorite few producers.

And our season is pretty much done for most varieties. Won't be any more local tomatoes until September or October.
Corn is about done, ears are getting small.
Okra is still good though some tough ones are sneaking in.

[Arv R]

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[Franklin M]

Taking advantage of the break in 100 degree weather. Gai Yang.

[Brian Tuite]

Buffalo Mozzerella, St Jorge Farm Cheese, Shaved Garlic, Spring Onions, Local Mushrooms, Hot Italian Sausage

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[Scott Brunson]

Forgot to take pic, but Flannery Steak Blend on Brioche buns and Humbolt Fog cheese.