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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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My deliveries on Wednesday and Thursday loaded me up with lots of product. And with no real room in the freezer, I'm cooking like crazy.

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I wanted something easy Thursday night for dinner, and had gotten scallops. So I made a ramen-like soup, with lots of vegetables, and poached the scallops in the broth as well. I prefer them pan seared.

Last night, I got fancy and made what might even be considered, in other times, two dinners, or at least a primi + a secondo; here, instead, one was served as a side dish...

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Asparagus and ramp butter risotto, with some nice local asparagus. The highlight though...

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A heritage chicken from my friends at Ends Meat...their bird may be as good as Joyce Farms', but that's all subjective I guess.  Braised in white wine, chicken stock and various aromatics,  enriched with crème fraîche, with the fresh morels and porcini added back in at service. I'm worried, cause I'm starting to cook like @Sneakeater with the sauces and morels. In any event, this was really good.

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Last night, a recipe from Jerusalem: meatballs with fava beans.  The meatballs are supposed to be 1/2 beef & 1/2 lamb; we only had the lamb.  The texture was very smooth--in my opinion, the amount of breadcrumbs could be reduced--but the taste was great, mostly because you make your own spice mixture to go in it, and there are lots of fresh herbs.  Both shelled and unshelled fava beans are used, and a long cook time in liquid means that the unshelled ones get nice and soft.  N didn't have time to make a side, but the recipe calls for making a combination of orzo and basmati rice (separate recipe) so I'll make that when we eat the leftovers.

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Last night, peppers, then chicken Strogonoff with couscous

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Tonight, blistered shishitos and mushroom, then bloody "hamburger" puck, greens, frites

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Holiday meals mean actually making an effort -

Thursday night (first night of Shavuot)

Homemade fruit and nut challah

Borsch with sour cream

Fried Flounder

Black Barley and roasted chickpea salad with pomegranate vinaigrette (new recipe inspired by Melissa Clark. Was a total hit!)

 

Friday night (Shabbat/2nd night of Shavuot)

2nd load of fruit and nut challah

More borscht (what can I say? my kid loves it)

Roasted salmon

"Jeweled" rice - basmati with caramelized onions, dill, mint, pistachios, almonds, and dried cranberries

Cheesecake brownies for dessert

Pinot Grigio to drink.

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I realize that I forgot to include the sweet dairy noodle kugel that we ate with the fried flounder. It's my mom's recipe - very Proustian for me.

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A few days ago Mrs. P made her famous Rabbit pappardelle with fresh shaved orange zest😋 It went great with a red Zinfandel aged in bourbon barrels.

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Made a mushroom "stew" with morels (fresh), porcini (fresh and dried) and cremini. Stock, soaking liquid, some tomato paste, shallots, spring onions, etc. etc.

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Served over polenta. Side salad.

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Patates amb Rabassoles.  Potatoes with morels. And ramp butter, green garlic, spring onions, shallots, stock, rosemary, saffron and pimentón. Once the potatoes were tender, topped with bread crumbs and stuck under the broiler for a few.

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Heritage pork chop, braised. Sliced and served with a horseradish/mustard/stock pan sauce.

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