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Vanessa

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There's a little restaurant in Brooklyn's Brighton Beach neighborhood called Varenichnaya, a place we first visited 11 or so years ago. But it wasn't until I returned this past December that I tried the soup/stew/whatever known as laghman. It's a silk road dish (Uyghur, Uzbek, et al.), one eaten in various forms (lamb, beef, chicken) all over Central Asia (and it's probably been discussed here before). It was hauntingly delicious.

So last night, using some of the leftover brisket from a few night's prior (most recipes start with raw meat), I made a version similar to this one. I have to say - it was pretty damn good! No, I didn't make the noodles from scratch...I did the same thing they did at Varenichnaya though, and used bucatini! I had also gotten some fresh English peas in my produce surprise, so they went in as well.

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Two nights ago...

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Four mushroom risotto. Shitake, cremini, oyster, porcini and Parmigiano-Reggiano.

The big supply of mushrooms I have also was used for this...

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3-mushroom barley soup; this time, I really cut back on the barley, and it was just much better....heck, it was actually soup, as opposed to stodge. Served as the main course last night...

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Said soup, with a nice salad of scallion, radishes, cucumber, tomato, and avocado.

Other plate was Japanese baby turnips, fingerling potatoes and Jerusalem artichoke, roasted in duck fat,  in the Cuisinart. Alongside just half of an andouille sausage, with some mustard and horseradish. Made some room in the fridge.

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My trick to prevent Mushroom Barley soup from becoming stodgey is to prep the barley separately (and toast the grains) before adding them.

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Smiling at "stodgey".    Guess it fits my bill.    I kind of like Beef Mushroom Barley porridge.

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Backyard mache bolted -> yardfull of buds.  (No, not that kind of buds.)   ->   Floral salad

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With prawn/white wine/shallot/sorrel/tomato/eevo + pancetta pasta

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When one dish for dinner is leftovers that have been in the fridge for a day or two, and as Sneakeater has attested to, often makes the dish better...

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I always try to make a side of something that's not leftovers. So, with the Uzbeki laghman above...

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I did some Southern-style green beans. Southern-style, in my mind, means cooked to death. In this case, with some andouille sausage, some picked smoked ham hock, spring onions and chicken stock. Mmmmm good. And cooked in my new Staub 4-quart cocotte - Dutch oven.

That was 2 nights ago. Last night in the steam girl, I roasted this split Cornish game hen, from Joyce Farms...

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Stuffed under the skin, on top of the skin and below the below the bird with lots of ramp butter. The potatoes didn't suffer for that. And alongside...

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Spanish-style mushrooms. Cooked with ramp butter, sherry, mushroom stock. saffron, pimentón, spring onion, thyme and lemon.

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You're getting close on the Southern style beans. But those need to be cooked till they're much closer to gray than green (says the girl who grew up in Alabama 😋).

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In my continuing quest to plate like a kindergartener...

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NY Strip steak, rice pilaf, sautéed spinach. Mushroom, red wine, ramp butter pan sauce.

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33 minutes ago, joethefoodie said:

In my continuing quest to plate like a kindergartener...

736602878_Steakdinner05-01.jpeg.6be5e5d6814ebceee4aab4ae1802e76e.jpeg

NY Strip steak, rice pilaf, sautéed spinach. Mushroom, red wine, ramp butter pan sauce.

Kindergarten small h is sending that plate back to the kitchen because all the food is touching other food.

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bulgogi with lettuce & gochujang, cucumber "kimchi", and spinach with black sesame dressing. Short grain brown rice with gomasio and nori flakes. Watermelon for dessert. 

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The last of the borscht (fucking FINALLY) with the last of the dill (fucking FINALLY), and monkfish with carrots and saffron. And a reason to be cheerful - my balcony basil and thyme are grown enough to cook with. Woot!

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Kale cooked forever, in chicken stock and blanched Father's bacon ends. Main course was...

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Chicken cacciatore, with a D'artagnan Green Circle bird, which is good, just not as good as a Joyce Farm's bird. A few mushrooms added, because...so many mushrooms. Over Geechie Boy grits polenta. 

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Made those smashed cucumbers that you get in the sichuan restaurant.. it's fairly simple sauce, of vinegar, sugar, garlic, soy and chile oil.. I deviated from the traditional by adding an xo sauce and a homemade scallion oil and this chile crunch.. But, yeh, it was so good... 

 

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I could eat this at every meal:

 

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I also ended up making two kinds of shrimp tacos.. One with salt baked shrimp, the other grilled..  I made the slaw for the fried shrimp earlier in the day.. it was red and green cabbage with jalapeno, mayo, sesame oil, soy and vinegar. 

And the other was, well on the fly and I forget

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This is the grilled shrimp that had been marinating all day in cumin and garlic.. I also think I grilled scallion

 

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