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#19261 Behemoth

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Posted 31 March 2019 - 06:37 PM

First use of the grill this weekend!

 

I followed more or less the Serious Eats recipe for Shake Shack burgers. MiniBs declared it the BEST THING THEY HAVE EVER EATEN so now it needs to be on frequent rotation. Followed by very early but good enough strawberries from Italy.

 

Tonight we had dry aged sirloin from the bio supermarket. Eataly's beef has more flavor even if it isn't organic, I think I'll stick with them in the future. Grilled spring onions and avocado salad one the side. 


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#19262 cinghiale

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Posted 01 April 2019 - 06:13 PM

I got some early strawberries from the farmers market last Friday - from Basilicata, a good region for them. They were all large, devoid of both green and rot, and (for me) delightfully low on sweetness.

#19263 StephanieL

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Posted 01 April 2019 - 06:50 PM

N made a really good chili with steak and RG Rio Zape beans, one of those where you build up the flavor layer by layer, like a good mole.  I don't remember everything she put in, but I know that Negra Modelo, Marmite (for umami), and cocoa powder were included.  Served with skillet cornbread, which I found to be a little grainy.  She used Bob's Red Mill medium-grind cornmeal; maybe fine-grind would have been better.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19264 paryzer

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Posted 02 April 2019 - 11:36 PM

Mrs. P made rabbit browned in olive oil with red and white onions, garlic, shallots, white wine, mustard, chicken broth, salt and pepper with fresh shaved orange rind on top :P  She also made an excellent side dish of roasted fennel, leeks, red and white onions, sugar snap peas, sweet peas, sautéed in olive oil with salt and pepper. 

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#19265 voyager

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Posted 03 April 2019 - 09:04 PM

 Cosseting and (ful)filling soup on a relentlessly rainy day in the country.   Italian sausage, black kale, jumbo couscous, veal broth.     This will definitely be a repeater.

 

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#19266 paryzer

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Posted 10 April 2019 - 10:48 PM

Mrs. P made an awesome pan seared boneless quail salad with roasted sugar snap peas, mini peppers, Brussels sprouts, red onions, shredded sweet and smoky beets, red grapes, arugula, in a reduced balsamic syrup :P 

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#19267 voyager

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Posted 14 April 2019 - 01:40 AM

Bib lettuce with Banyuls vinaigrette

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Linguine with monk fish arrabiata

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It's not my circus,

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#19268 Daniel

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Posted 24 April 2019 - 01:18 PM

Made a hot sauce of toasted guajillo, garlic,salt, a little tiny teeny bit of cumin.  water and oil..  Since Mek's has taken every one of my cooking appliances, i am down to a weak smoothie machine for sauces. 

 

 

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I added the marinade to shrimp, added lemon and some garlic

 

then added butter to a pan, added the marinaded shrimp and then addition marinade once the shrimp were cooked.. . Served with freshly baked cuban bread.. I could make happily make this dish once a week for several months..

 

 

 

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and some avocado and salted/lime'd onions. 

 

the original avocado toast:

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#19269 paryzer

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Posted 24 April 2019 - 01:55 PM

Mrs. P made pork tenderloin that was brined overnight and prepared with a Cajun dry rub. We had the same delicious roasted vegetables including leeks, sweet peas, shallots, red & white onions, and Brussels sprouts.

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#19270 StephanieL

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Posted 26 April 2019 - 09:53 PM

Broiled trout filets with a honey-mustard glaze and a herb "pesto"

RG caviar lentils with green beans and mushrooms

Chocolate for dessert, because I can't have much else right now


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19271 paryzer

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Posted 29 April 2019 - 01:50 PM

Mrs. P made lemon chicken last week. She drizzled some honey on it to offset the tartness of the lemons. I didn't realize you can eat the skin of the lemon after it is cooked. We had the same roasted vegetable combination that we had with the pork tenderloin. I thought I had posted this last week, but I guess I didn't.

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#19272 StephanieL

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Posted 29 April 2019 - 07:45 PM

Starter of 2 different sheep's milk cheeses (Ossau-Iraty from the Basque region and Ewetopia, a Dutch Gouda-like cheese) with a side of green beans and edible flowers from our garden.

D'Artagnan ham with an apple-mustard sauce

Turnips and onions that had first cooked in the oven underneath the ham and then finished off separately

Cooked turnip greens

RG San Francisco beans

 

To drink, we had a lovely French sparkling pear cider: Dan Armor Cuvée Spéciale Cidré Poire.  Dessert was a small sweet potato pie with a cinnamon-sugar crust from the local Niles Pie Company.  As N said, it felt like an autumnal meal rather than a springtime one.


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#19273 joethefoodie

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Posted 04 May 2019 - 05:45 PM

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Not quite the soupy rice I was going for, and not quite paella, which it was possibly closer to.

 

Chicken thigh, artichoke hearts (yes, 4 fresh artichokes I painstakingly prepped), house made stock, Bomba rice, onions, red bell pepper, tomato paste, garlic, saffron, pimenton. Peas, green olives added at the end and garnished with roasted cherry tomatoes.  



#19274 Daniel

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Posted 07 May 2019 - 05:01 PM

made a simple curry last night which was even a more gringo version of butter chicken.. I basically, took this spicy curry powder I purchased from the spice store in chelsea market.. Added some oil, garlic, lemon and ginger to colossal shrimp and let it marinate for a few hours.. cooked the shrimp, added some tomato paste, then creme fraiche and it was good.. Served over rice. 

 

jax jumping the gun

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Also cooked a trout on the plancha whole, served with asparagus.  All was good. 

 

 

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#19275 paryzer

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Posted 11 May 2019 - 04:23 PM

During the week Mrs. P made her famous quail salad with pan seared boneless quail breast, arugula, grapes, smoked beets, sautéed red onions, roasted mini and shishito peppers, sugar snap peas, fresh shaved cheddar, in a balsamic reduction. She also made a deconstructed fish taco with blackened tilapia that had a Cajun dry rub, homemade guacamole, jalapeño cream cheese with chipotle chili powder, blue corn tortilla chips, arugula, sugar snap peas, sautéed red onions, and cherry tomatoes :P 

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