What's for dinner?

Spaghetti Carbonara, garden salad, white wine.

[Jenise]

I was out of town yesterday, so I'll answer the question for today even though I'm a day late: it's veal chops marinated in a lightly sweet dressing of rosemary, garlic, soy sauce and sesame oil which I'll serve over a rosemary-potato gallette. Cold asparagus with an avocado-tarragon vinaigrette to start.

Penn Cove Mussels steamed in white wine, garlic and italian herbs (penzeys). Clos du Bois Chardonnay and foccacia with tomatoes, mushrooms and percorino romano.

[Jenise]

Penn Cove Mussels steamed in white wine, garlic and italian herbs (penzeys). Clos du Bois Chardonnay and foccacia with tomatoes, mushrooms and percorino romano.

You eat well! Which Washington?

Its wet, its green, its cloudy, we have frogs and we are Washington State. So close to Canada that I can feel it.

[Jenise]

Its wet, its green, its cloudy, we have frogs and we are Washington State. So close to Canada that I can feel it.

Semiahmoo?

which I'll serve over a rosemary-potato gallette.

Jenise, I'm picturing this to be a version of Potatoes Anna. Am I close? How do you make it? Always looking for good new potato creations.

[Jenise]

which I'll serve over a rosemary-potato gallette.

Jenise, I'm picturing this to be a version of Potatoes Anna. Am I close? How do you make it? Always looking for good new potato creations.

Not potatoes Anna as I know it. Rather, I took two russets and sliced them thinly on a mandoline and then layered them, daisy like, on the bottom of a teflon skillet. Butter and EVOO underneath, rosemary and S & P scattered atop the first layer and then the design repeats until I use up all the potatoes. A final drizzle of olive oil goes on top. As soon as the bottom browns I flip it and finish cooking on the other side, about ten minutes total. I end up with this 8-9" potato daisy that I cut into quarters, two of which are placed like overlapping fans on the center of the plate as a base for whatever meat goes on top. Grated potatoes would be less constructed but would work as well. Think: solid layer of hash browns! Cast iron produces a better crust than teflon, of course, but you'll usually end up using more oil.

Its wet, its green, its cloudy, we have frogs and we are Washington State. So close to Canada that I can feel it.

Semiahmoo?

Mt Vernon

[Jenise]

Its wet, its green, its cloudy, we have frogs and we are Washington State. So close to Canada that I can feel it.

Semiahmoo?

Mt Vernon

Then that's Bellingham you smell. Birch Bay, here. Welcome, neighbor!

I've been to Mt. Vernon once, on a business trip back in Y2K. Seems to be in a good location, close to mountains and the coast.

It's summer and hot but I got a great buy on Country Style Pork ribs that were very meaty and lean, so I put them in the crock pot, with onions, garlic, celery, bell pepper, and a home made BBQ sauce. The house smells great! Serving them with Jasmine Rice infused with my home made cilantro pesto and fresh corn on the cob.

Not a clue here. Again. I couldn't face the grocery store after work, so my options are limited. Gary B was talking about Pop Tarts offline yesterday, and now that's what I want. Good thing there aren't any in the house!

Torn in several directions. I came home with a gaggle of produce (my favorite farmstand just opened for the summer), but there's a baseball game on which is keeping me out of the kitchen.... what to do, what to do...

Cold free range spatchcocked chicken with Gratin Jurassien ( layered potatoes and braised carrots ). Accompanied with a Mastroberardino Greco di Tufo.

Ended up with a shredded napa cabbage salad, tofu two ways (Jimmy's recipe), and (from left field) grilled fresh corn finished with lime juice, chipotle powder, and salt. No rhyme or reason other than, "I found some good corn just an hour out of the field, and Jimmy wants to eat tofu."

Finished with some apricots and god's own strawberries (huge AND flavorful).

Solo childcare tonight (Jean's working on a proposal) so it's a sandwich at 10 pm for me: fresh baguette, Genoa salame, sopressata, shaved Parmagiano, mesclun greens, vinegar and oil, washed down with some leftover Aussie Shiraz that I opened last night when Jean's tender tummy demanded a low, low acid wine.

Mark Lipton

[Jenise]

Cold free range spatchcocked chicken with Gratin Jurassien ( layered potatoes and braised carrots ). Accompanied with a Mastroberardino Greco di Tufo.

David, you've stumped me! What's a spatchcocked chicken?

Cold free range spatchcocked chicken with Gratin Jurassien ( layered potatoes and braised carrots ). Accompanied with a Mastroberardino Greco di Tufo.

David, you've stumped me! What's a spatchcocked chicken?

Spatchcocking is a technique in which the whole chicken is flattened by slicing out its backbone, whereupon it can be spit roasted, broiled or grilled. Here's a good tutorial on spatchcocking: http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2006/05/24/FDGEQIU78N1.DTL&o=3&type=printable

Mark Lipton

[Jenise]

Cold free range spatchcocked chicken with Gratin Jurassien ( layered potatoes and braised carrots ). Accompanied with a Mastroberardino Greco di Tufo.

David, you've stumped me! What's a spatchcocked chicken?

Spatchcocking is a technique in which the whole chicken is flattened by slicing out its backbone, whereupon it can be spit roasted, broiled or grilled. Here's a good tutorial on spatchcocking: http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2006/05/24/FDGEQIU78N1.DTL&o=3&type=printable

Mark Lipton

Mark, thanks for that. I'm familiar with that technique--just never knew that name for it.

Dinner June 26th

Linguine with white sauce, clams, smoked oysters, mussels, white pepper and Pernod. 1998 Batar (Italian) chardonanay pinot blanc blend, good but not great.