Diancecht

trout, stuffed with flat-leaf parsley and lemon slices, seasoned with salt, then baked atop sliced potatoes and onions (which were seasoned with olive oil, salt, and pepper). the fish was baked for 35 minutes at 350 f/175 c. broccolini with lemon.

minestrone, served with sourdough bread and irish butter

meatballs with tomato sauce; green beans with onion, herbs, and lemon. i overestimated the amount of fresh breadcrumbs i would need for the polpette. oops.

fried egg bagel sandwich with arugula, red onion, chile crisp, aioli. mint tea with milk.

the larger restaurant space coming soon sounds more enticing. i read that review and immediately thought of “the reincarnation of momofuku ko”

The chefs pack so many smart ideas into even the simplest of dishes. Chicken bouillon powder was whisked into the sauce of the eggs mayo for a savory burst. Chewy, marshmallowy chunks of toasted Pavlova were hidden, like Easter eggs, in the orange-lemon sorbet. Even the bread was its own revelation — baguettes from the French bistro Balthazar warmed in the combination oven, which steams and softens the interior while giving the crust extra crackle. Not a single dish played it safe. The black pudding’s rich, meaty essence was enlivened with pickled kumquats, Thai chilies and a base of puff pastry as delicate as tissue paper. That classic French standby, crème caramel, had a bitter avalanche of coffee granita sliding down the wobbly custard. click

probably my new favorite way to eat oatmeal: with milk, butter, salt, date molasses, rosewater, cinnamon, and chopped nuts or dried fruit, or both. today was a sprinkle of pine nuts.

bialys with cream cheese, lox, and cucumber, tomato, and onion and some salads from mollie stone’s

that bottom pic is: scallions, cilantro, cheese, sour cream. off to the side is a bottle of tabasco.

hubby lived in tx for a while when he was younger, so we had chile con carne tonight. and spinach salad with ranch dressing.

it’s going around 🙁 looks like hubby gave me his cold. yuck. anyway, today was: tomato rasam; coconut rice; vegetable and coconut stew; raita. it’s from a new south indian place that’s opened near me. could be worth your time if you ever find yourself in town.

you might be interested in the bread made by this company. their flour was awesome as a baking ingredient. you’d never have guessed it’s zero carbs. the cost is a downside, i will concede. 1 pack of 5 bagels is $15. 😬

congee with cruller

behold the most divisive restaurant in london: “Restaurants are not public benches,” he wrote on Instagram, chastising people for splitting entrees and singling out those who do not drink alcohol. “You are there to spend some money.”

lamb braised in red wine with carrots, parsnips, cinnamon, and prunes, served with mashed potatoes. arugula salad with grape tomatoes.

lol it was an order from a local restaurant

salmon sandwiches with arugula, tomato, mint, onion, and carrot. we couldn’t find any mackerel or sardines. 😞

vegetable khao soi this version has fried chicken skin and pickled jalapeño (from sai jai thai (771 o’farrell (larkin))

the broccoli rabe comes together in 15 minutes. simmer in water for 5 minutes, then blanch in ice water. squeeze dry, then chop coarsely. in a bowl, whisk together 2 tablespoons rice vinegar, 1/4 teaspoon japanese hot mustard, 1-2 tablespoons white miso, and 1/4 teaspoon usukuchi soy sauce. if the resulting sauce is too intense, thin with a little water. combine broccoli rabe with the sauce, then serve.

so one of my new year’s resolutions is to cook more japanese food… baked salmon, served with steamed rice, broccoli rabe with miso-mustard sauce (rice vinegar, hot mustard, white miso, usukuchi soy sauce), and daikon and garlic pickle. the pickle is just shredded daikon radish pickled in a mixture of usukuchi soy sauce, mirin, grated garlic, and rice vinegar. marinate the radish in a covered container in the fridge for 30 minutes before eating. edit: we also had daikon and carrot miso soup.

chicken soup with matzoh balls

probably not as good as your bubbe’s hubby isn’t a fan of schmaltz, so these were made with vegetable oil instead, along with eggs, matzoh meal, salt, pepper, nutmeg, chicken stock, and dill. they’re being simmered in lightly salted water before being transferred to the pot of soup.

hubby has a cold, so guess who is making matzoh ball soup

whoops, that was a show in 2013 under the wrong name 🤔 this is more like it. it was published 6 days ago. the podcast is andrew talks to chefs

yes - now in the form of podcasts like toqueland