{"id":408,"date":"2009-04-02T10:42:36","date_gmt":"2009-04-02T17:42:36","guid":{"rendered":"http:\/\/shannon.users.sonic.net\/blog\/?p=408"},"modified":"2009-04-08T17:59:27","modified_gmt":"2009-04-09T00:59:27","slug":"whats-for-dinner-20","status":"publish","type":"post","link":"http:\/\/shannon.users.sonic.net\/blog\/?p=408","title":{"rendered":"What&#8217;s for Dinner"},"content":{"rendered":"<p>Last week&#8217;s dinners were pretty much all successful. The <a href=\"http:\/\/bitten.blogs.nytimes.com\/2008\/11\/12\/recipe-of-the-day-mushroom-barley-soup\/\">mushroom-barley soup<\/a> is easy, fairly inexpensive, and good enough that we had it again last night; the Tuscan style garlic-rosemary pork roast (Cook&#8217;s Illustrated recipe) always comes out well; and to my great delight the <a href=\"http:\/\/www.montereyfish.com\/recipes\/sandabs.htm\">pan-fried sand dabs<\/a> (they didn&#8217;t have catfish) were fun both to cook and to eat. I&#8217;m definitely going to try to work more fish into our menus.<\/p>\n<p>The prettiest thing I made was this <a href=\"http:\/\/www.marthastewart.com\/recipe\/perfect-asparagus-gruyere-tart\">asparagus and gruyere tart<\/a>, from a Martha Stewart recipe:<\/p>\n<p><span class=\"frame-outer  \"><span><span><span><span><img decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3612\/3404036725_6e7ec28821.jpg?v=0\" alt=\"asparagus tart\" \/><\/span><\/span><\/span><\/span><\/span><\/p>\n<p>Greedy little fingers not included in the recipe! The tart with salad made a nice meal, and I think it would also be elegant as the first course at a dinner party.<\/p>\n<p>This week in our veggie box we got chard, collard greens, asparagus, lettuce, a bunch of green garlic, a bag of Yukon potatoes, and a great frondy bunch of something that I&#8217;m embarrassed to admit I have no idea what it might be. Mom! What is this?<\/p>\n<p><span class=\"frame-outer  \"><span><span><span><span><img decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3630\/3407448782_0fba4832e6.jpg?v=0\" alt=\"mystery greens\" \/><\/span><\/span><\/span><\/span><\/span><\/p>\n<p><span class=\"frame-outer  \"><span><span><span><span><img decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3362\/3407451536_382c3d29a9.jpg?v=0\" alt=\"\" \/><\/span><\/span><\/span><\/span><\/span><\/p>\n<p>Tonight I plan to make a salad with green goddess dressing (involving anchovies and the green garlic) and <a href=\"http:\/\/en.wikipedia.org\/wiki\/Pissaladi%C3%A8re\">pissaladi\u00e8re<\/a> (we like anchovies!). Tomorrow Robin and I will have the potatoes and the mystery greens for lunch: I have some salt pork in the fridge, and I&#8217;m working on the theory that any sort of dark leafy green is good when boiled with salt pork and dressed with a little cider vinegar. And for dinner, a Cook&#8217;s Illustrated recipe for &#8220;Whole Wheat Pasta with Collard Greens, Beans, Pancetta, and Garlic Bread Crumbs&#8221; that I&#8217;ve made before and liked.<\/p>\n<p>Saturday night&#8217;s dinner needs to be quick and easy since I&#8217;m off with friends for the day; I&#8217;m thinking the asparagus, roasted, and a couple of steaks. Sunday night I want to try <a href=\"http:\/\/www.nytimes.com\/2008\/09\/24\/dining\/241rrex.html?ref=dining\">this recipe<\/a> for &#8220;false mahshi&#8221; with chard, beets, rice and beef.<\/p>\n<p>Having thus disposed of all the vegetables, I&#8217;ll be able to get creative on Monday and Tuesday nights. There&#8217;s a couple of recipes I&#8217;ve been eying: one for <a href=\"http:\/\/www.wholefoodsmarket.com\/recipes\/recipe.php?recipeId=484\">Rustic Farro Soup with Sausage and Mushrooms<\/a>, the other for <a href=\"http:\/\/bitten.blogs.nytimes.com\/2009\/03\/12\/recipe-of-the-day-braised-squid-with-artichokes\/\">Braised Squid With Artichokes<\/a>. Squid! I know! Look at me getting all adventurous with the marine life!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last week&#8217;s dinners were pretty much all successful. The mushroom-barley soup is easy, fairly inexpensive, and good enough that we had it again last night; the Tuscan style garlic-rosemary pork roast (Cook&#8217;s Illustrated recipe) always comes out well; and to my great delight the pan-fried sand dabs (they didn&#8217;t have catfish) were fun both to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,10],"tags":[],"_links":{"self":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/408"}],"collection":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=408"}],"version-history":[{"count":2,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions"}],"predecessor-version":[{"id":413,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/408\/revisions\/413"}],"wp:attachment":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=408"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}