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Posted 05 December 2019 - 05:30 AM
quick snack tonight.. i actually only ate one and will save the others for tomorrow night. Something to do with the leftover risotto and mozarella I have floating around.. A little of the house cured sardine, some mozzarella and a little of the left over tomato sauce. 
i was happy with it.
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Posted 05 December 2019 - 11:28 AM
Nothing like good arancini...a fave.
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Posted 05 December 2019 - 04:24 PM
so satisfying, firstly using up the leftovers and then, for being such a good citizen, you are rewarded with melted cheese and fried stuff.
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Posted 06 December 2019 - 02:15 PM
Start to finish, it took exactly 18 minutes for me to make chicken parm last night for my mother inlaw and son... Cutting, pounding, breading, frying, broiling and cleaning, 18 minutes... It's my new super power, Jax can request pizza chicken and I can make that happen fairly quickly.. Oh one thing, I used 4 seas, breadcrumbs.. I was cleaning out my pantry and the only reason why I can think I have this in my house is when my father inlaw made porkchops for Missie K over 5 years ago? Is that possible, maybe the nanny used it but, i don't know. It was actually not terrible.. It was the unseasoned one at least.
Last night, my mother inlaw stayed over, i made her the left over arancini and then a chicken parm.. She was happy...
Jax applied the mozzarella.
sauce after...
anyway, is it weird that after cooking for like 17 years, I am just discovering chicken breast..
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Posted 06 December 2019 - 10:27 PM
Taking a little longer than Daniel's scrumptious supper...
Carrot, broccoli, spinach sort of ohitashi.
Salted salmon, hijiki, ginger donabe rice, cooked in dashi.
I was walking past the fishmonger in Essex Market, and he was just opening up a crate of salmon he'd received. Atlantic farmed. Despite its freshness, would not buy again. Stuff tastes like cardboard. Maybe I'll stovetop smoke the other piece I have.
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Posted 07 December 2019 - 12:43 AM
I also visited Essex Pearl! and decided to take my first crack at DIY hand rolls, with uni & crab. Not the prettiest, but I was pleased with how they turned out. Well, the rice was off (too much salt, not enough vinegar). And I probably shouldn't have hammered the crab claws on my wooden cutting board. But other than that.
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Posted 07 December 2019 - 01:12 PM
Excellent!
But, where's your hangiri?
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Posted 07 December 2019 - 01:19 PM
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Posted 13 December 2019 - 03:33 AM
Taco Thursday. Potato, rajas, cotija, pico de gallo, guacamole, crema (or maybe just sour cream mixed with water). And tortillas from Nixtamal!
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Posted 13 December 2019 - 05:51 AM
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Posted 14 December 2019 - 06:03 PM
A couple of dinners, a couple of dishes in no discernible order or anything...
Roasted red and green peppers, marinated overnight and served with Cantabrian anchovies.
Scallops - Wednesday fish vendor (from Montauk) at Union Square. Also had nice looking porgy for $3.99/lb.
This was great - white bean soup (cream, stock, mirepoix, pre-cooked Marcella beans from RG). Garnished with D'artagnan crisped ventreche and croutons fried in the renderings of ventreche. Not healthy but delicious.
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Posted 23 December 2019 - 12:06 PM
One package of D'artagnan duck legs became...
Nontraditional confit. Came out really great, as I let the legs cure for 2 days in the fridge.
Served with cabbage-filled boiled pierogis (thanks to Varenichnaya), and some blanched and sautéed (in duck fat, of course) broccoli and carrots.
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Posted 23 December 2019 - 01:16 PM
Tis the weekend for cooking with Dartagnan.
Lamb Tacos with RG's Ayacote Negro Beans. Smoked a bone in lamb shoulder from Dartagnan coated in an ancho chili paste. 5 hours later, shredded in corn tortillas with all the condiments. The Ayacote Negro beans can be a meal in itself. Very meaty. Grilled plantains on the side.
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Posted 23 December 2019 - 02:53 PM
Sounds good. Speaking of the beans, I cooked up a batch of RG's corona beans - jesus, they're huge.
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Posted 23 December 2019 - 03:24 PM
Sounds good. Speaking of the beans, I cooked up a batch of RG's corona beans - jesus, they're huge.
Love those served room temp with olive oil, salt, rosemary and hot pepper. No surprise, leftover Corona's also great in soup.
The leftover Ayacote Negro and broth have already been mixed with some chorizo and greens with a tablespoon of leftover ancho paste for a soup and salad dinner tonight.
A side benefit of smoking dinner is I smelled awesome last night. 
