yay summer

• cantaloupe-basil sorbet
• more peach frozen yogurt

• ‘sea robin’ (like scorpionfish) sautéed in olive oil over quinoa with tomatoes, salad
• basil and dandelion pesto (half for freezer)
• thai red curry: tofu, okra, carrot; sticky rice
• chile basil baby corn and tofu, chinese mixed grain rice stuff
• corn and tomato curry; potato and paneer rice
• lemongrass eggplant, coconut rice
• steak with my favorite salsa; caesar salad

• stir fried on choy with shrimp paste and ‘mock chicken’ style tofu
• fish-fragrant eggplant with ground pork
• tofu in caramel sauce
• rice with potato and paneer
• big salad with carrots and tomatoes, walnut bread / olive bread

Summer market explosion!

• baby corn (!) stir fried with broccoli and scallions
• gongura dal
• sesame-flavored green tomatoes
• olive-oil pan-blistered shishito peppers and green beans; big mixed lettuce salad with carrots and tomatoes
• potatoes and eggplant with garlic-chile sauce
• caramel peach grunt for movie night, from the always fantastic Rustic Fruit Desserts

• pad grapow chicken (fresh thai basil!)
• salady tabbouleh (mint, parsley, cilantro, lettuce, tomato, bulgur; egg & smoked fish for me)
• bengali squash in coconut milk (mustard oil, panch phoron)
• potato purslane salad
• blueberry buttermilk sorbet

assiette de fromages

Dorset	Consider Bardwell Farm, VT, US	washed rind raw cow
Equinox	Consider Bardwell Farm, VT, US	extra-aged goat
Pawlet	Consider Bardwell Farm, VT, US	raw cow tomme
Petit Basque	Pais Vasco, ES	mild raw sheep
Caveman Blue	Rogue, OR, US	strong cow blue
Smokey Blue	Rogue, OR, US	smoked cow blue
Cabrales	Asturias, ES	cow/goat/sheep, spicy blue
Monte Enebro	Avila, ES	pasteurized goat, P. roquefortii
Gouda, Pittig 4y	NL	pasteurized cow

• stir fried tofu, bok choy, tatsoi
• indian kohlrabi, yogurt rice or kala masala rice
• palak paneer
• butternut risotto, salad

this week

I have bought more at the market last week and this week than I managed to eat. In addition to being unusually busy, I failed to have a good plan, so back to menu-making:

• cauliflower and spinach with black pepper coconut milk sauce
• pad see ew with tofu and mushrooms
• mexican fava bean salad, probably in tortillas, probably guacamole
• chile lemongrass rice, red curry zucchini and tofu

upcoming food

• miao pork with chiles and corn
• fish-fragrant eggplant
• fragrant thai curry ground chicken and wax beans
• panch phoron potato and spinach; whole wheat couscous
• smoked cheddar macaroni and cheese; salad
• garlic, cheddar, stone ruination ipa soup (um, half recipe, 2lb of cheese wtf); pretzels

septembery greenmarket

september greenmarket, a photo by gay.goy.gourmet on Flickr.

1. gai pad grapow, jasmine rice
2. cayenne-spiked cauliflower with onion-tomato sauce; rice with peas
3. pesto and whole wheat pasta
4. eggplant curry with kala/goda masala and tomato; rice with almonds and fresh mint
5. polenta with rogue oregonzola; salad
6. macaroni and cheese with andouille and Beecher’s cheddar from Seattle; roasted brussels sprouts

oh, and I made a challah.

tasty market things!

• focaccia with tomatoes and garlic; salad with red leaf lettuce, basil, and anchovies
• linguine with tomatoes, garlic, basil, and anchovies
• zucchini and tomato stewed with saffron and basil, served with couscous
• spicy-tart bell peppers and peas, yogurt rice

some vicki produce!

• lentils with roasted beets
• kohlrabi with bacon
• tofu with brown sauce, celery, and water chestnuts
• bengali summer squash (gorgeous huge pattypans) with tomato, mustard oil, and panch phoron
• thai eggplant salad

A few days of tasty things before heading to Chicago next thursday

• some kind of moong dal with tomato, and some flaky parathas
• thai eggplant salad or perhaps eggplant biryani, maybe both
• pad prik khing (the canned kind, though I should make the paste again soon)
• pretzel rolls and salad (mainly to show up Andrew’s pretzel bread)
• Maybe pesto. I bought a giant bunch of basil for $3 today, with enough root attached that I planted it. If it seems like it is dying int he next couple of days though it will just become pesto.

food

• Red-wine spaghetti with broccoli
• Pain meunier au romarin (sourdough boule with rosemary, 15% rye, 15% wholewheat); salad
• Quiche with ricotta and zucchini
• Something Indian with eggplant and curry leaves
• Red lentils with pan-roasted green pepper; mooli chapatis

indian grocery restock

well, I’ve been through 20lb of basmati since moving here in September (not to mention the almost-empty jasmine and the various smaller varieties of rice and other grains). I guess that is a milestone of some sort. I had been putting off making several dishes that I felt really did require fresh curry leaves, and I was finally so frustrated at this situation that I had to go to Jackson Heights last night to fix it. So the next few days are all Indian.

• palghat spinach (with amaranth/waterspinach/calaloo from the greenmarket)
• corn with cumin, curry leaves, and chiles
• coconut ivy gourd with curry leaves
• mooli parathas (pictured here)
• kheema mutter
• pigeon peas sambhar with okra, shallots, tamarind

for this week

I got back from Dublin and restocked on some basic things (coffee, store milk and yogurt) since there’s no market until thursday and I like the friday one best anyway.

• tofu and snow peas, garlic-oystersauce
• moong nu dal, onion-spinach rice with ghee
• tea and ginger chickpeas, puréed into hummus
• asparagus and baby potato salad with hard-cooked eggs and garlic scapes; sourdough roll from buon pane
• blue cheese polenta — westside still has rogue creamery stuff for the insane price of $8/lb! not to be missed. I bought some caveman, but would probably use oregonzola for this.
  
• For Sunday
  • zaletti
  • onion focaccia
  • stuffed hard-cooked eggs?
  • oaxacan charred-garlic chipotle salsa
  • umbrella cookies filled with some stuff
  • …

peas!

• sand shark with chile basil garlic sauce, lemongrass coconut rice
• tacos of zucchini and frijoles de olla
• patatas en salsa verde with fresh peas
• calzones with mozzarella and some kind of salami, maybe some bolognese, for the High Line Section 2 opening with Brian
• turnip korma, yogurt rice

a pile of vicki vegetables

Scott was here for the weekend and brought me a wondrous supply of vegetables from our Chicago CSA farmer Vicki.

• asparagus and tofu thai red curry
• kale pineapple peanut stew; couscous
• baked asparagus cream sauce pasta with leftover cheeses
• omelette with arugula and rogue caveman blue
• patatas en salsa verde, unmade from last week; I had lime flavored rice with toasted chana instead
• turnip korma and rotis/parathas

springy things

• salad with strawberries, radishes, eggs, and green garlic balsamic vinaigrette
• pasta with green garlic pesto
• pea shoots with tofu and dried shrimp (made)
• eggplant salad
• patatas en salsa verde

this week

• spinach with chiles and coconut, or toasted moong dal with spinach, rotis
• dan dan noodles with ground beef and half a tofu
• zucchini and havarti cream sauce over couscous with sun dried tomato
• potato+sweet potato with panch phoron, coconut milk, spinach

what I'm eating this week

• salad with roasted beet, havarti, egg, radish; petite boule au levain
• squid salad, lemongrass coconut rice
• gongura dal with radish greens in addition to the sorrel (gongura)
• Mint pesto potatoes with green beans
• liver curry, plain rice with peas, small salad
• dan dan noodles again. I had not realized how easy they were.