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Vanessa

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Mrs. P made her famous deconstructed duck leg confit taco and guacamole. It went great with a nice Malbec. It’s beginning to look a lot like Spring on the deck.

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Got a new DiBragga connection which meant time for a Sunday evening feast. Prime aged bone in rib steak with grilled portobellos, roasted cipolline onions, sauteed spinach and duck fat roasted potatoes. Steaks were awesome. The marbling looked almost like Wagyu. Excellent dry aged flavor. 

Romaine with homemade blue cheese dressing to start. Only thing missing was thick cut bacon.

  Fell asleep on the couch around 9:30PM ....

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We had a half-package of RG brown teparies to use up, so N made a curry with the beans and roasted butternut and cauliflower.  Served with homemade sourdough beer bread.

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The other night, a kinda light dinner was necessary - I think we had duck for lunch (with leftover risotto cakes), so...

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Miso mushroom spring veg soup. Served with it...

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Some focaccia and sautéed broccolini. Jeez, I'm almost a vegetarian. Then, I got a delivery...

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Of these gorgeous ramps, among other spring alliums. Which meant...

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Spaghetti, with lots of ramps, baby garlic, spring onions and leeks, parmesan and bread crumbs. Needed some green stuff on the side...

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Topped the salad with steam broiled wild shrimp.

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Today is better than yesterday. Morels, scallops, asparagus and potatoes from Union Square Greenmarket. Chives and thyme from my wind-battered balcony.

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I also learned a valuable lesson, which is that despite what the internet tells you, you cannot make an approximation of heavy cream by whipping milk into melted butter. But you can make a lump of unmelted butter sitting in a pool of milk. #themoreyouknow

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Oh, my, joe...agony!    I want it all!

Almost no cooking tonight ->   mushrooms with (good!) truffle oil

 

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Packaged, frozen lobster ravioli, butter sauce

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Greens with banyuls vinegar, EVOO

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Rice porridge from Melissa Clark/NYT with shitake mushrooms, ginger,  chard, shrimp, scallion, green garlic, soft cooked egg, hot sesame oil, soy and sliced jalapeno. Had the ginger and mushrooms in the porridge from the start and added the other much later on. 

Surprised myself how good this was and easy cleanup being a 1 pot dish.  

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My delivery included some nice asparagus...

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Went quite classic with it, asparagus vinaigrette. Then I went classic with these...

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Duck cracklings. I used the skin for the cracklings because I also made a duck and sausage ragu...

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Casarecce with said duck and sausage ragu.

Gotta get healthy after all that, no?

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Scallops were delivered (from Fresh Direct, actually, and pretty good). I sautéed them in ramp butter. Made the rice in the donabe, with ginger, mushrooms, scallions and dashi/mushroom stock blend. Glazed Tokyo turnips and radish along with the turnip greens alongside. Virtuous.

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Squid stuffed with chard, mushrooms and breadcrumbs. And watercress soup. Which is a weird color, 'cause the only potatoes I had were purple.

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I think I asked one of the Greenmarket vendors to put a little assortment of potatoes together for me (since shoppers aren't allowed to choose their own any more). And I put off eating the purple ones 'til last, because, yes, they are weird.

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Oranges with red onions,  EVOO pressed with blood oranges

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Corn frittata with ham, fresh chevre,  bolted chard buds

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With splash of green chili sauce

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With a warm loaf

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I had a couple of Yukon Golds needing to be cooked...

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First attempt at rösti. Being a dope, I tried to get a little fancy by cooking it in oil and ramp butter; the ramps burned a little bit on the right hand side. Still really delicious, and basically potatoes, salt and pepper. And the cooking oils.

Roasted 2 halves (used the back and wing tips and ends of drumsticks for the stock pot) of a Poulet Rouge, about a little less than 3 pounder. Also threw 2 additional wings onto the sheet pan, from another bird (Empire Kosher) I was cutting up to make the stock. The poulet rouge skin crisps us so beautifully; the bird was done in 30 minutes at high heat convection, regular oven.

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Plated like a 5-year old...

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Significant Eater gets the breast and wing part attached (the airline cut); I get the leg thigh and of course an extra wing. Peas with yellow and orange carrots; peas are frozen baby peas, carrots are fresh. Cooked in a little stock and more ramp butter, cause why not?

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