JerzeeTomato


That New Stove Smell
September 30, 2009, 9:18 am
Filed under: Kitchen | Tags:

newstove

Actually that’s the problem. There are no smells coming from our new stove. The nitwits who delivered it said they “weren’t really trained” to hook up a gas stove. So why would I be charged for “installation”?

Hmmmmm.

Hopefully it will be up and running for the weekend.  We’ll keep you posted.

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WWALW No.2
September 29, 2009, 3:34 pm
Filed under: Garden, Kitchen | Tags:

You can’t stop a winner. You can only hope to contain it. Last weekend we led off with the Mussels, white beans and pasta again. We just love this dish and it’s the perfect Friday night dish…not too much cooking and prep but enough to keep one occupied in the kitchen, whilst having an adult beverage and listening to WFUV.

Saturday we tried rib-eye bison steaks from the bison lady at the Montclair Farmer’s Market.  Just simply grilled.  They were OK but we’ve like the filets we’ve had in the past better.  Not really rich enough to be considered a rib-eye.

Sunday we crammed the cavity of a chicken full of herbs and a lemon and roasted it.  The Principessa made a wonderful ratatouille  AND a risotto with one of the butternuts from the garden.   Not our usual chicken and mashed which was nice for a change.



What we ate last weekend
September 15, 2009, 7:00 am
Filed under: Garden, Kitchen, Tomatoes | Tags: ,

So, while this blog has devolved into a few really lame posts about tomatoes over the course of this  summer I keep thinking about our other aspect, that is, food.  While toiling over the grill this summer, I more than once though “I should share this dish with my loyal readers (well, both of them)”  But , I’ve often been reluctant since better than half of what we cook every weekend is whatever ideas Mark Bittman had.  So it always seemed somewhat derivative to just fluff  somebody else’s blog which is why I have resisted.  But for god’s sake, the recipes usually work.  As published.

But then I figured what the hell, I’m not doing anything else.  And besides, since the tomato season has ended a bit early (thank you cool and rainy summer) there’s not much else to write about so here goes with our initial “WWALW”

Firs off, I should point out that due to the crazy schedule I work, I rarely get the chance to do much cooking during the week.  Between driving to football practice, picking up at aftercare and whatever activities the Principessa has going on it’s usually a miracle if anything home cooked gets put on the table that’s not leftovers.  So the weekend is when we let hair down. So to speak.

This past weekend we kicked off with (‘natch) a Bittman recipefor mussels and pasta.  Whenever  Bittman posts something involving seafood be it in Bitten or The Minimalist (or both) there’s a good chance we’re going to cook it on Friday night.  Not that we’re religious fanatics or anything, it just works out that way.  Anyway, killer recipe, will do again.

Saturday was an Indian feast,  Jerzeetomato style.  Steve Raichlen’s “Tandoori Style Beer Can Chicken” but instead of beer we used some wine from the packing crate in the fridge.  The Principessa made raita, some wonderful cauliflower and a pilaf from Julie Sahni’s “Classic Indian Cooking” and we also did some chapatis on the grill from (you guessed it) Bittman.  Lots of work for this meal and lots of clean up, which prompted the Principessa to refer to it as “Fricking Indian Thanksgiving”

Sunday, keeping it simple since it was the kickoff for the NFL season and we wanted to spend quality time with the flat screen, we grilled bison steaks we got at the Montclair farmer’s market and made a version of  “Ass the Potatoes” from Mom’s first book. (someday we’ll share the  story of how that dish was named, but for now, buy the book)  Potatoes were fingerlings from the “organic guy” at the farmer’s market.

And one more Bittman on Monday.  We managed to crank out the Pork Skewers with Peanut Basil Sauce and had them with some leftover pilaf.  Good stuff and we realized that the peanut basil marinade/sauce would be good on just about any kind of skewer.  Or just eaten from the bowl with a spoon for that matter.