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Making some good headway on the freezer.. I heated up a sample that Miss A brought home a couple of months ago.. It was this Twin Hens Chicken Pot Pie.. Miss K flipped her lid over it. It was pretty delicious. Scarily, the caloric content revealed that if one were to consume the entire pot pie, there are 2200 calories hiding in their somewhere.. But, the crust was delicious and it stayed together like an actually pie. I was able to cut slices off and the whole thing didn't run all over the place. Placed it in the oven at 425 for about an hour. we ate about 1/3 of the pie. Salad from the garden.

 

It was really good. Needed a bit of salt but, other than that, I enjoyed it as well..

 

Twin Hens, good pot pie.

 

I have spent a total of 40 dollars this week and provided 21 meals for Miss K and myself.

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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Thanks to the brief thunderstorm the heat has broken, at least temporarily. But I still have a mostly cold supper planned:

 

Rare roast beef on whole-wheat naan with mashed avocado (and maybe a little zaatar mixed in)

Sautéed chard and bok choy (using up last weekend's veg before buying more tomorrow)

Salad

 

Maybe leftover cab sauv, maybe beer to drink.

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"Potato salad"

 

This is a variant of this salad that I made back in January: http://kitchenseasons.com/2012/01/02/sunday-snapshots-2/

 

The ingredients in the version pictured above consist of Russian Banana fingerling potatoes, zucchini, bottarga, garlic, red chile pepper flakes, scallions, salmon roe, extra-virgin olive oil and lemon juice. The potatoes and zucchini were cooked first in lightly salted water, then finished in garlic and chile-infused olive oil that had a teaspoon of bottarga stirred in prior to adding the vegetables. Salmon roe, scallions and lemon juice to finish.

 

 

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Insalata di cremini

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Damn, taliesin, your stuff looks great.

 

I do much more prosaic meals; one reason why I don't bother with pix:

 

Sautéed bluefish fillets

Roasted green beans, finished with "Tuscan herb-salt blend"

Boiled white potatoes with ramp-almond pesto (pecorino cheese, iirc)

Salad with tarragon vinaigrette

Leftover malbec and some other red wine.

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Took this huge chicken I bought at Pigasso Farms about a month ago. Cut out the spine and broke the breast bone to flatten. stuffed with a paste of herbs,salt, garlic, and olive oil in the breast and legs. Smoked and cooked on a low temp on the grill for about 1.5 hours. Carved with and covered with a chile garlic oil I had made previously. Topped with pickled cherry peppers.. It was delicious.

 

There was garlic bread with cheese and these awesome greenhouse tomatoes from Jersey. Purchased clams at the court street greenmarket, topped with fresh breadcrumbs and basil oil, we made.

 

Goat cheese w/ peas and squash..

 

Blueberry pie with green tea ice cream.. we purchased the ice cream.

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Well, maybe I should have taken a photo of last night's:

 

Fritatta with potato, shallot, squash blossoms (arranged like numbers on a clockface), topped with crumbled goat cheese. Between the green-and-orangey gold of the blossoms, the bright yellow eggs (Feather Ridge), and the little puffs of white melty cheese, it really was quite lovely.

 

"Grilled" summer squash slices with sherry vinegar and Isphahan herb/spice blend from La Boîte (not pretty, but delicious)

Salad (red and green leaves, cherry tomatoes, kirbies, red bell pepper), rosemary vinaigrette (also very lovely)

 

Palmina Arneis (from CA) to drink

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Fava bean, arugula and pea salad, with cow's milk ricotta cheese, lemon zest and mint

 

 

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Spaghetti with heirloom tomatoes, bottarga and garlic

 

I had some leftover cooking liquid from Saturday evening's dinner that had a LARGE amount of chopped garlic, some shrimp juices and olive oil. I fried the garlic in the residual olive oil, added some bottarga, chopped heirloom tomatoes and a little fresh oregano, added cooked drained spaghetti and let the pasta absorb some of the sauce. Served with a very tiny amount of grated pecorino romano cheese.

 

There is a tradition in Italian cuisine where you make a pasta sauce using meat drippings from say, a piece of roast beef or lamb. This is more or less the same concept.

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"Ugly but good":

 

confit duck leg quarters, crisped up

quasi Sarladaise potaotes, with yellow squash, garlic scapes, and a lot of other herbs

cast-iron-skillet roasted corn on the cob (first of the season for us)

Salad with sherry vinaigrette (this was lovely)

 

Goss shiraz

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Quick one-pan meal: Mexican chorizo cooked with scallions, red pepper, garlic, and La Costena pinto beans (which come in a chili-jalapeno sauce). Cilantro and crema added at the table. Cherries and plums for dessert.

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I spied some beautifully marbled Berkshire pork cheek for sale in a pan-Asian market upstate this weekend...made a slow braise with fish sauce caramel,star anise,ginger,shallot,stock,reduced back down to caramelishness..Stir fried avocado squash,rice to mop it all up,cold beer....Then,watched the fireflies showing their stuff in the magic quiet dusk of late June.

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Indian takeout from Chennai over the weekend. I ordered rogan josh and they gave me lamb biryani instead. :blink:

 

Was too tired to complain but it'll be a while before I order from there again.

 

Meanwhile:

 

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"Beets and ramps"

 

This is a very simple salad that consists of roasted golden beets, chopped scallions, sliced ramp bulbs, mint, parsley, lemon juice, extra-virgin olive oil, sea salt, black pepper.

 

 

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Zucchini "pasta", with heirloom tomato confit and golden beets

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