Buttery Mushrooms

http://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/

Sausage Soup

Cooked at Loi's old place at Bernal.

http://smittenkitchen.com/2007/10/sweet-potato-and-sausage-soup/

Carrot Souffle

Thanksgiving dinner in MN.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000385174

Remade on:
11-22-2012 for Thanksgiving in Tahoe w/the Sparks
11-28-2013 for Thanksgiving in the S. household

Roast Butternut Squash and Lentil Salad

Made for dinner with David.

http://smittenkitchen.com/2010/10/spicy-squash-salad-with-lentils-and-goat-cheese/#more-6891

Remade on:
02-20-2011 for dinner at John's place w/Loi, Cindy, Sam
12-02-2012 - used arugula this time, mint may be fun to try next time
02-14-2012 - remade by J for N on V-Day
01-22-2014 for dinner with the Contavallis to meet Irene, this was preceded by the Squash Man dance:

Roast Chicken

Made for dinner with David


SERVES 4

A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher chicken, skip the brining process and begin with step 2.

INGREDIENTS

1/2cup table salt

1/2cup sugar

1 whole chicken (about 3 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels

2tablespoons unsalted butter , melted

Vegetable oil for brushing v-rack

INSTRUCTIONS

1. Dissolve the salt and sugar in 2 quarts cold water in a large containet. Submerge the chicken in the brine, cover, and refrigerate for 1 hour. 

2. Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.

3. Remove heated pan from oven and set oiled V rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.

Remade on:
04-02-11 for dinner with Alex and Diana

Buttermilk Waffles

http://www.epicurious.com/recipes/food/views/Belgian-Buttermaffles-with-Glazed-Bananas-232170

Remade on:
12-31-2010
01-01-2011
09-18-2011 on patio w/David & Alex
10/9/11 on patio w/Leah & Zack & skim
01-01-2012
and numerous other times

Quinoa Black Bean Salad

Originally made for a pot luck dinner at Pie Ranch.

http://www.nytimes.com/interactive/2010/10/10/magazine/potluck-recipes.html?src=me&ref=general#/all/

Remade on:
01-01-2011

Quinoa Roast Pepper Salad

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906364

Squash Pasta

http://summertomato.com/better-than-pasta-subtitutes-summer-squash-noodle-recipe

was not that great...

Chocolate Oatmeal Cherry Cookies

http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Oatmeal-Cookies-with-Dried-Cherries-354869

Pesto Sauce

http://www.epicurious.com/recipes/food/views/Classic-Pesto-109802#

Remade on:
07-02-2010
06-02-2013

Fresh Pasta

5 Eggs
3 Tbsp Olive Oil
1 Tbsp Salt
1.5 cups Flour
1.5 cups Semolina

Combine eggs, oil & salt and whisk until combined
Combine flour and semolina and stir until combined.
Make a well in the center of the dry ingredients. Pour the egg mixture
into the well. Stir the eggs, slowly incorporating the dry ingredients
from the edges until you get one ball. You may need to knead the dough
towards the end.
Cover the dough with plastic wrap and allow dough to rest for at least
10 minutes (can refrigerate for up to 3 days. Bring to room
temperature before continuing.
Divide dough into 4 portions. Lightly flour work surface. Run each
ball through your pasta machine according to the manufacturers
directions (usually 2 - 3 times on each thickness, folding in half for
each pass).

Remade on:
2015-12-11 with disastrous results

Smothered Squash

http://www.epicurious.com/recipes/food/views/Smothered-Yellow-Squash-with-Basil-109752

Carrot Salad with Harissa, Feta, and Mint

http://smittenkitchen.com/2010/05/carrot-salad-with-harissa-feta-and-mint/

Remade on:
07-02-2010

Quinoa Avocado Salad

http://www.flickr.com/photos/16282669@N05/3685024403/

Remade on:
06-19-2010 for Tiffany's party

Lentil Feta Stew

http://www.epicurious.com/recipes/food/views/Lentil-Stew-with-Spinach-and-Potatoes-349

Remade on:
06-07-2010
07-08-2010

Burgers and veggies

Burgers left over from visit to Marin grass fed beef farm
Roasted of veggies that were on hand - carrots, etc.

Lentils + Scallops

http://www.epicurious.com/recipes/food/views/Moroccan-Spiced-Scallops-with-Lentils-351273

My Lentil Salad

Printed recipe

Tunisian Noodle Soup

http://www.epicurious.com/recipes/food/views/Tunisian-Soup-with-Chard-and-Egg-Noodles-351436

Vinaigrette

For passover dinner at Langton Labs:
http://windowstorussia.com/2009/04/recipe-from-russia-simple-russian_01.html

Chickpea Chicken Curry

TJ yellow curry sauce, chicken, leafy green, chickpeas

Spinach and Chickpeas

http://smittenkitchen.com/2010/03/spinach-and-chickpeas/

Stuffed Peppers

http://smittenkitchen.com/2007/09/couscous-and-feta-stuffed-peppers/

Hummus

1 cup dried chickpeas
1 small onion, peeled
1/4 cup tahini
2 cloves garlic, peeled and crushed with 1/2 teaspoon coarse salt
1/4 cup fresh lemon juice or more to taste
1 to 2 tablespoons olive oil
Ground cumin, hot paprika, or pomegranate seeds for garnish

1. Soak the chickpeas overnight in water to cover. Drain; rinse and
cook with the onion in water to cover until the chickpeas are very   
soft. Drain, reserving 1/2 cup cooking liquor for the dip; save the
rest for soup. Set aside 1/4 cup chickpeas for the garnish. Discard
the onion.

2. Stir up the tahini in its jar with the oil until well blended. [Ed.
note: A crucial step.] Place tahini in blender jar or the work bowl of
a food processor and blend the tahini, garlic, and lemon juice until
the mixture 'whitens.' With the machine running, add the reserved
cooking liquor. Add 1 3/4 cups chickpeas and process until well
blended. Correct the seasoning with salt and lemon juice. Allow dip to
mellow at room temperature for 1 to 2 hours. To serve as a dip, spread on a
shallow serving dish. Use the back of a spoon to make a well in the
center, drizzle with olive oil, and sprinkle with cumin, hot paprika,
or pomegranate seeds.

Butternut Squash Ravioli

3rd date and 1st test of John's new pasta machine
http://gardenofeatingblog.blogspot.com/2009/02/eatwell-recipe-6-butternut-squash.html