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#19591 Daniel

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Posted 11 February 2020 - 02:59 PM

Last night, i got home from work.. Preheated the oven, prepped a chicken, tossed it in the oven and went to the bar for 45 minutes.. It was fun. 

 

I have a vertical roaster.. They are the best if you are in to crispy skin.. I am.. I don't like when the wings rest on the breast so, I took a chopstick and did a thing... Under the skin was salt, sage, garlic, olive oil and lemon.. 

 

4 lb bird 

 

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I had forgotten I put some saba on the front.. I tried to cover the whole bird but a few drops came out.. Apparently enough to stain the breast. It scared the heck out of me when I returned home and checked the oven.. 

 

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The back reveals the truth:

 

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The bird carved up.. I made a gravy with some turkey stock, some thyme, some wine and the giblets.  Hit with butter to finish.

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Made squid, tomatoes and spinach:

 

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and a faro., asian pear and radicchio salad with truffle balsamic and some aged gouda.  Since, well, I was out of saba and my only balsamic outside of some truffled samples is a very fancy one, i made due.. it was actually not offensive and flavored with a little lemon and a little sherry vinegar that no one even asked if there was truffle in the salad

 

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by grocery store bill was 21 dollars. Not too shabby,  a meal for 4 in Brooklyn. 


Ason, I keep planets in orbit.

#19592 Daniel

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Posted 13 February 2020 - 02:50 PM

You like the fresh pasta?

 

12 egg yolks, a bit of flour, presto chango, it's pile of noodles.   Super wide guys for the adults, thin for the kinder. 

 

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Butter and tomato for Jax. 

 

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Garlic and tomatoes in the pan, then wine, then a little smoked paprika, then some thyme,  then the mussels, red chile flake, black pepper and cover.. then remove the mussels, remove from the shell, throw back in.   

 

Throw in some extra pasta water if your son comes down wearing a brand new grey shirt and he isn't happy when you ask him to take his shirt off, so you have to run upstairs and try and find the most spaghetti sauce colored tshirt he has. 

 

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Oh baby, i think this is the best noodle I have ever made... And I usually am really happy with my noodles.. 

 

 

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look at the coating on the noodle..  The kid knocked it out of the park.. 

 

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Ason, I keep planets in orbit.

#19593 joethefoodie

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Posted 19 February 2020 - 05:29 PM

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Having just returned from that week in Paris, I wanted something to remind us of all the great bistro food there. So here are two classics, céleri rémoulade and les carottes rapées.

 

And then we wanted a rice dish, so...

 

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Paella. Chicken.



#19594 StephanieL

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Posted 20 February 2020 - 12:17 AM

Pizza beans, from the Smitten Kitchen recipe.  RG cranberry beans baked in a tomato-based sauce with mushrooms, melted cheese (N used a shredded "Mexican" cheese blend left over from chili night), and some Parmesan.  The cranberry beans were the perfect variety to use, and at my request N didn't use nearly as much cheese as the recipe called for.


"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

 


#19595 joethefoodie

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Posted 24 February 2020 - 03:00 PM

Being inspired by what we ate while on vacation is a fun thing.

 

Salade composée.

 

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Atop arugula tossed with a lovely, mustardy vinaigrette: avocado, tomato, Nicoise olives, piquillo peppers, cornichons, carottes râpées. Atop all, house made chicken salad.

 

Plated by a yutz.



#19596 StephanieL

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Posted 24 February 2020 - 07:42 PM

Indian dish that N improvised, using the various greens in our garden (mostly kale and chard).  The greens were cooked and blended into a puree with onion, ginger, and various spices (a la saag paneer), with yellow lentils as the protein.  Basmati rice on the side, plus a beet-garlic-yogurt dip I'd made last week that stood in for raita.


"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

 


#19597 Daniel

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Posted 25 February 2020 - 02:45 AM

Shad roe

 

Strange as it's something i associate with spring but, global warming, strange farming, something is causing this,.. Soaked in milkv

 

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bacon

 

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floured and cooked in bacon:

 

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then i cooked boiled dandeloin greens in the pan deglazed with sherry vinegar

 

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tied it all together

 

 

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Ason, I keep planets in orbit.

#19598 Sneakeater

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Posted 25 February 2020 - 04:47 AM

So there are two of us.


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#19599 Daniel

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Posted 25 February 2020 - 03:33 PM

there has to be a couple of us out there... Strange that it's available in Feb?


Ason, I keep planets in orbit.

#19600 Daniel

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Posted 25 February 2020 - 03:34 PM

Cooking for a friend and her new boyfriend tonight.. Apparently he has allergies to  gluten, night shade, dairy, beans +  nuts.... So, yeh, one big ass steak coming up.. 


Ason, I keep planets in orbit.

#19601 Sneakeater

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Posted 25 February 2020 - 07:34 PM

A.  Strange that it's available in Feb.

 

B.  Strange that it's available at all.


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#19602 joethefoodie

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Posted 25 February 2020 - 10:15 PM

I think there's more shad than we think; maybe just not locally.



#19603 Daniel

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Posted 26 February 2020 - 02:31 PM

Dinner last night was not for a friend and her new boyfriend but, almost the complete opposite.. We had to cancel on new boyfriend friend and well, looks like we wont be able to see her for another month.. so, hopefully they are still together.

 

I made a mussel pasta in a similar way that what I have been doing recently.. Threw whole garlic cloves cooked with a box of cherry tomatoes....let them cook for a while and the tomatoes starting lose their juice..  then chinese cooking wine, i had parsley last night, chile flake, then mussels until they opened... Deshelled them while the pasta was cooking.  then egg pasta, the mussels and cooked for a bit. then I had an orange on hand so I squeezed half the orange into the pan... off the heat I tossed some olive oil, some pasta water, then grated orange rind over each plate.. delicious.  served with garlic bread

 

I thought dinner was done but, hours later, defrosted steak, served with arugula salad and cooked dandelion greens. 


Ason, I keep planets in orbit.

#19604 StephanieL

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Posted 26 February 2020 - 10:48 PM

Same as below, but with Shrove Tuesday pancakes instead of rice.

 

Indian dish that N improvised, using the various greens in our garden (mostly kale and chard).  The greens were cooked and blended into a puree with onion, ginger, and various spices (a la saag paneer), with yellow lentils as the protein.  Basmati rice on the side, plus a beet-garlic-yogurt dip I'd made last week that stood in for raita.


"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

 


#19605 voyager

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Posted 27 February 2020 - 02:40 AM

Banh Xeo, Viet crepe.    In the country, so winging usual batter recipe.   Recognizable but not our normal city product.  Anything combining fish sauce, cilantro mint and Thai basil can't be all bad.

 

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And then I found out that it IS my circus, and they ARE my monkeys..,