Jump to content

Recommended Posts

Very early "why fight the shutdown" NYE supper.

A few tiny sweet tomato slices

1209704196_ScreenShot2020-12-31at5_27_06PM.thumb.png.1ec643994d772dd7d86c901a8ce04174.png

Polish sausage, apples caramelized with cream and Dijon, and a cabbage/noodle dish from a favorite forum friend, provoking husband to say, "For cabbage, this is really, really good!"

191363322_ScreenShot2020-12-31at5_27_40PM.thumb.png.bf8e51255949f7c4050f7db0e67f9fcc.png

Stay safe, embrace 2021.   

 

Link to post
Share on other sites
  • Replies 21k
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

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?

Posted Images

1 hour ago, voyager said:

Starting the new year with the NYT

656327169_ScreenShot2021-01-01at5_20_26PM.thumb.png.5d292401ab132957ca6775275ec622d6.png

I offered/added pecorino at table.

I presume you liked it?  Did you make it exactly as written?  It’s on the Times site.  I looked at the comments.  As is usually the case with recipes there, some people made changes.  Several added anchovies.  One used green olives instead of black. 

Link to post
Share on other sites
8 hours ago, voyager said:

Picking up the Sunday NYT has become a Covid indulgence.

I have an online subscription to the paper and the crossword. I decided Cooking was a bridge too far.

Link to post
Share on other sites

2034895172_Blinilatkes12-31.thumb.jpeg.ec5277bb72b01a839fc2442d6a57be1f.jpeg

New Year's Eve, I played with blini - have to say, for another first attempt at something, they were really good...must be the Russian heritage. Also one potato latkes, with a little grated onion, an egg, s & p. Served with 4 different caviars one caviar and 3 roes. The two from Regalis were fine - trout and sturgeon. The salmon/ikura I always like. The bowfin - oy, that was a waste. Still hungry...

582065296_Casarecce01-01.thumb.jpeg.4f0dcd65d237b016de61764b2a6b7d9f.jpeg

I whipped up some casarecce all'Amatriciana (in lieu of the bottarga originally planned). 

Link to post
Share on other sites
9 minutes ago, joethefoodie said:

I go out into the hallway to pick it up.  Sometimes, it's even close to our front door.

I have an even better deal. I send an 8 year old down a driveway and he delivers it to us at the breakfast table. And the FT weekend.

  • Like 2
Link to post
Share on other sites
13 minutes ago, Anthony Bonner said:

I have an even better deal. I send an 8 year old down a driveway and he delivers it to us at the breakfast table. And the FT weekend.

And once you've taught that 8 year old to cook, serve and clean up - you'll really be getting your money's worth!

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...

×
×
  • Create New...