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What's for Dinner #292 - The Hippity-Hop Edition!

Burger night. Served on a hard roll with sautéed mushrooms, Swiss, onion and sriracha mayo. Salad with red wine vinegar & olive oil and tots on the side.

about 15 hours ago
gemvt in Home Cooking
8

What's for Dinner #291 - the Taxman Cometh Edition [Through Aprl 16, 2014]

Stir fry of celery, creminis, tofu, broccoli and carrots served with peanut noodles.

Apr 15, 2014
gemvt in Home Cooking
10

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

WFD was sauteed baby spinach, creminis, cherry tomatoes, onion, garlic and white wine. Mopped it all up with a big slice of sourdough.

Apr 10, 2014
gemvt in Home Cooking

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Had lots of broccoli & cauliflower to use up, so I made a gratin. In my quest to not waste food, I tossed in a bit of deli Swiss with grated cheddar. This made the texture of the cheese sauce really strange - elastic-esque. Still tasted ok. Not like a gruyere gratin, though. Served with a tofu burger and some roasted cherry tomatoes. And the wine big gulp.

Apr 09, 2014
gemvt in Home Cooking
5

What's for Dinner #290 - April Showers/April Flowers Edition! [through April 12, 2014]

Taco salad, except I didn't have any corn tortillas to fry up, nor did I have chips. Damnit!!

Apr 08, 2014
gemvt in Home Cooking
2

Burlington, VT - Pasta Dinner?

Here's the website placeholder for the Sweet Tomatoes replacement, which will be called Pascolo.

http://www.pascolovt.com/

Apr 05, 2014
gemvt in Northern New England

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Roasting a head of cauliflower with shallots, olive oil and S & P. Tossed with lemon and parsley after it's removed from the oven. Tastes like candy!

Apr 02, 2014
gemvt in Home Cooking
2

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Not much of an effort tonight - linguine with marinara and veggie meatballs, romaine with caesar, and a goblet of wine. Perhaps a goldfish bowl of wine would be more accurate.

I have a crapton of fake meat products in my freezer - they taunt me whenever I reach for some gelato or vodka. This is in addition to a bunch of soups and lentil leftovers from the deep winter which I'm not going to want to eat in a few weeks, when it finally warms up here. I'm seeing some fairly sad meals in my immediate future, but as long as they're accompanied by the wine, I can power through!

Apr 01, 2014
gemvt in Home Cooking
1

What's for Dinner #288 - April Fool Edition! [Through April 3, 2014]

Enchilada night! Sautéed onions, garlic, baby spinach and corn and filled corn tortillas with that and some extra sharp cheddar. I used some light Cabot, too. I mean it's Cabot but still...meh.

Topped with Frontera Red Chile Enchilada Sauce and lots of cilantro and green onion. Yum.

Mar 31, 2014
gemvt in Home Cooking
7

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Gio, spot on.The anchovies would make a nice addition. Also there's a good glug of white wine in there :)

Mar 30, 2014
gemvt in Home Cooking
1

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Ha! Count me in,too. I can't give up the vinegars, though. Love my vinegars.

Mar 30, 2014
gemvt in Home Cooking

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Fridge clean out pasta: linguine with creminis, leeks, artichokes, tomatoes. Finished with a bit of cream and chives.

It's always a bad wake up call when I clean out my fridge. So many mustards!

Mar 30, 2014
gemvt in Home Cooking
9

The 3 Must-Have Vinegars

I have a zillion vinegars but the ones I go to on the regular are red wine, rice and champagne. It's been some time since I've enjoyed balsamic vinegar, for whatever reason. I much prefer the red wine.

There is a Pinot Grigio from Lucini's that cost me about 8 bucks which I love, too. But that's a "special" vinegar.

Mar 30, 2014
gemvt in General Topics

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Felt like a little of a lot of things so I hit up the antipasto bar at the store. Served with pepperoni, ham, Point Reyes toma cheese, and I also roasted broccoli with lemon.

The ham is from a local meat commissary that's now available at the store. It's extortionate at $15.99/lb. however, it is darn tasty. The smoke is perfect.

Mar 29, 2014
gemvt in Home Cooking
10

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Smoked chocolate truffles sound right up my alley!

Mar 29, 2014
gemvt in Home Cooking

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Happy Birthday to your dad, and I hope he (and DH) are feeling better soon.

Mar 29, 2014
gemvt in Home Cooking
1

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Sounds delicious. Love that fancy, free-range pasta ;)

Mar 28, 2014
gemvt in Home Cooking
2

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Ha, I know! It's so yummy but I also haven't had it in years. I was amazed to see it on the menu last night and it was pretty good reheated, if not a bit dry. It came with a mustard cream sauce, and I asked for an extra side when it got boxed up. That went really well with the asparagus, too.

Mar 28, 2014
gemvt in Home Cooking
2

Menu Planning

My weakness is vinegars. I have nine, all different. Yikes.

Mar 28, 2014
gemvt in Home Cooking
1

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Heated up the leftover cordon bleu and served it with chive mashed yukons and steamed asparagus. Not shown: cucumber slices in vinegar, lemonade spritzer with bourbon, and a Crunchie bar I ordered online. Been a long week ;)

Mar 28, 2014
gemvt in Home Cooking
9

Menu Planning

This thread is very timely as I am trying to become more organized and less wasteful with my cooking. I'm single and I spend far too much money on food because I don't plan ahead and I talk myself out of cooking with stuff I have on hand. This leads to lunches out and numerous trips to the grocery store so I can make what I "really" want. Looking forward to the discussion!

Mar 27, 2014
gemvt in Home Cooking

Burlington, VT - Pasta Dinner?

Morganna, I have to confess that I've not been to either Junior's in some time. Used to love it but the service isn't great and the food isn't worth it. So, I'd say I agree with you!

Boves is one of those places that probably isn't very good, but it's so darn cheap and filling that I'm willing to let it slide. It also brings back lots of childhood memories as we'd get Boves takeout every Thursday night.

Manhattan Pizza has always come through for me. It's divey but I love that place.

Mar 27, 2014
gemvt in Northern New England

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Sorry Allie. Love your positive attitude, sending you good thoughts.

Mar 27, 2014
gemvt in Home Cooking

What's for dinner #287: The adios to winter edition [Through March 30, 2014]

Went to a pub for dinner tonight. It's a step above your typical bar food, and I got to spend time with a dear friend. Chicken Cordon Bleu with fries (and 2 cosmos!)

Edited to add: this thread is giving me inspiration to be more focused and adventurous when I cook at home. I'm single and more often than not I find myself picking stuff up at the store because what I have at home is so uninspiring and depressing. So thanks to all, I read every post!

Mar 27, 2014
gemvt in Home Cooking
11

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

Thanks! It's still hovering in the 20s here, I thought I'd try to will spring our way.

Mar 26, 2014
gemvt in Home Cooking

Frozen supermarket fruits & veggies better than fresh supermarket?

I much prefer fresh to frozen texturally more than anything else. However, I eat peas & corn of the frozen variety almost exclusively. We get about 5 weeks of fresh corn and frozen peas taste better to me.

I won't even buy frozen broccoli anymore, it's far too mushy and unpalatable.

Mar 26, 2014
gemvt in Home Cooking

Burlington, VT - Pasta Dinner?

Sorry, but I had a typo! It's the Farmhouse Group. Here is the link to their flagship restaurant, I'm sure they'll have a link to the new place once it's open. I love their restaurants but they also tend to be very pricey, unfortunately.

http://www.farmhousetg.com/home.html

For downtown, you have your old standbys - Bove's, Ken's, Junior's, Manhattan Pizza will sometimes have pasta specials. They are sort of on the really casual side of casual, but they're all fairly reliable.

Mar 26, 2014
gemvt in Northern New England

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

Omelette with asparagus, parsley, chives and gruyere. Roasted cherry tomatoes and a slice of O Bread French country bread. Love breakfast for dinner!

Mar 26, 2014
gemvt in Home Cooking
12

Burlington, VT - Pasta Dinner?

I agree that Trattoria Delia is superb. The new Farnhouse Group Italian restaurant is scheduled to open "late spring", so keep an eye out for that. It will be located on Church Street in the former Sweet Tomatoes/Three Tomatoes/Nika space, but I don't believe they have a name yet.

Mar 25, 2014
gemvt in Northern New England

What's for Dinner #286 - Spring has Sprung, but the Grass Ain't Riz Edition [through 3/27/14]

First I seared them in a fairly hot skillet, about three minutes per side. Then I roasted them at 400 F for about 25 minutes. The chimichurri really lent a delicious green note.

I have to confess I did a terrible job slicing the steaks, probably because I removed too much of the core while trimming. I basically ended up with one good steak and a bunch of loose florets! Oh well, still yummy,

Mar 24, 2014
gemvt in Home Cooking
3