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To go with the leftover black-eyed peas, I made the sweet-potato salad with orange-maple dressing from Jubilee, with sweet potatoes from our garden.  (The scallions and parsley came from there too.)  It's not too sweet, even with the pecans and raisins--the balsamic vinegar and a good deal of S&P helps.

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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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Today: short grain brown rice, eggplant with garlic sauce, stir-fried eggs with tomato

Yesterday: Spaghetti bottarga 

Day before yesterday: Peking-style duck breast with scallions & cucumber in NOT homemade mandarin pancakes with NOT homemade hoisin. NOT homemade wontons in homemade chicken broth. The readymade products were surprisingly good.

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4 minutes ago, joethefoodie said:

How do you like to do this?

Variation on Marcella. I use a peeler and then chop to get the bottarga very fine. Sauté minced shallot in butter, add pasta, then some grated lemon peel and a small amount of chili. Skip the parsley. Bottarga mixed in the end. 

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Is your country on fire? Try to stay calm by making your favorite childhood foods: mushroom pizza and French fries. Full disclosure - I also opened up 6 oysters, but that doesn't really fit in with the childhood foods thing. I was a weird kid, but not that weird. I waited 'til I was 10 or 12 to start eating raw oysters.

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Thanks! Parsley. No garlic - that didn't even occur to me. They're cold-start fries, and I forgot how easy and relatively foolproof they are. Although they take a really long time to cook.

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Roasted venison loin. A pan sauce made with shallots, mushrooms, cognac, demi glace, Creme fraiche, lingonberry, and whatever else I had lying around. Spätzle and braised red cabbage on the side. 
 

Yesterday potato pancakes with smoked salmon, trout roe, Creme fraiche, horseradish and chives.  

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Red, yellow, and orange bell peppers stuffed with a Middle Eastern-spiced ground lamb mixture and baked.  Served with an aged Cantillon Kriek, which is the driest, most sour beer I've had in ages.

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21 hours ago, small h said:

Thanks! Parsley. No garlic - that didn't even occur to me. They're cold-start fries, and I forgot how easy and relatively foolproof they are. Although they take a really long time to cook.

I love pommes persillade - your potatoes look as if they'd be perfect candidates for it.

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With desi chanas from @rancho_gordo, I made this very delicious, as authentic as the recipe I followed to the letter is, chana masala; going so far as to grind the whole spices as needed. Served with Basmati rice and a salad. To be honest, I did not use a blender to blend, but an immersion blender. And to be really honest, I did not cook in a karhai - fuck authenticity.

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They'd been closed since a day or two before Christmas, and they opened back up yesterday. I ran over to Cervo's and grabbed these...

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Then I preheated the cast iron in the oven for an hour, turned on the broiler to get it even hotter, threw them in...and in less than 2 minutes dragged them out

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And onto a plate (don't touch that handle!). Salt, pepper, olive oil, lemon juice - nothing else needed, they are so delicious.

Galician Albariño went quite nicely....

 

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