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On 10/17/2021 at 4:30 PM, StephanieL said:

Another slow cooker meal: Persian ghormeh sabzi, with lamb shoulder and RG pintos.  All of the greens, herbs, and onions are from our garden.  Can't make rice, so we'll have it with bread, and probably the rest of the Spier pinotage/syrah from last weekend to drink.

So while we thought everything had cooked through, it really hadn't.  Lots of the beans are still al dente, the meat is done but not super tender, and the greens could use more cooking too.  The leftovers have been in the fridge for a few days at this point--do you think they can be salvaged if we cook them for longer in the microwave?  Would like to avoid any more bad cases of heartburn like the one I had last night.

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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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One-Pan Recipe: Summery Halibut With a Charred-Tomato Sauce

This 20-minute recipe from Boston chef Douglass Williams leaves you with perfectly pan-roasted fish—and minimal cleanup

im-219233?width=860&height=573By Kitty Greenwald   Aug. 13, 2020 8:00 am   THE CHEF: DOUGLASS WILLIAMSB3-HE210_WSFFWI_1000V_20200807121939.jpgHis Restaurants: MIDA and soon-to-open APIZZA, in the Boston area.   What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are elegant.  USE ONLY one pan. Douglass Williams developed his second Slow Food Fast recipe with that manifesto in mind.    Halibut fillets cook first on the stove and then in the oven. They’re topped with a jammy pan sauce made with golden cherry tomatoes, a glug each of wine and olive oil, smashed garlic and thin slices of lemon. A scattering of herbs provides a fresh counterpoint, and a good charring gives the tomatoes and lemons incredible flavor. “The char has umami,” Mr. Williams said.  Once the fish gets a proper sear, the pan moves into the oven for a quick roast so the flesh can cook through—which happens fast. Back on the stove top, the charred tomatoes mingle with the lemons and garlic, herbs and wine in the same pan to make that vibrant sauce. “The dish has harmony,” Mr. Williams said. “As my mother-in-law said when I made it for her, this is a crowd-pleaser.”

Pan-Roasted Halibut With Charred Tomatoes, Lemon and Herbs

TOTAL TIME: 20 minutes

SERVES: 4

im-219233

JENNY HUANG FOR THE WALL STREET JOURNAL, FOOD STYLING BY TYNA HOANG, PROP STYLING BY BEATRICE CHASTKA

Ingredients

  • Kosher salt and freshly ground black pepper
  • 4 thick (four-ounce) fillets halibut or other firm, flaky fish
  • 1 pint cherry tomatoes, gold, if possible
  • ½ cup olive oil
  • ½ lemon, seeds removed, very thinly sliced
  • 4 cloves garlic, smashed
  • 1½ cups fresh soft herbs such as dill, basil, chives and/or oregano, roughly torn
  • ¼ cup white wine, or white balsamic vinegar

Directions

1. Preheat oven to 350 degrees. Season fish all over with salt and pepper, and set it aside on a plate at room temperature until ready to cook.

2. Set a large, high-walled ovenproof sauté pan over high heat. Once very hot, add cherry tomatoes and cook, undisturbed, until blackened in spots, about 30 seconds. Shake pan to roll tomatoes around and char all over without breaking skins, about 30 seconds more. Transfer tomatoes to a plate, season lightly with salt and set aside.

3. Set the same pan over medium heat. Add half the oil, all the lemons and crushed garlic, and season with salt and pepper. Sauté lemons until darkened in spots, 1 minute. Move lemons and garlic to one side of pan and lay in halibut fillets, skin-side down. Arrange lemons and garlic around fish and transfer pan to oven.

4. Roast halibut until tender and flaky at thickest point, about 5 minutes. Use a spatula to transfer fish to a plate. Set pan back over medium heat. Stir in half the herbs, remaining olive oil, wine and charred tomatoes. Bring sauce to a simmer and continue simmering until alcohol cooks off, about 2 minutes. Gently mash tomatoes until they burst and release their juices and sauce’s flavors meld, 1-2 minutes more. Season with salt and pepper. Spoon sauce over fish, garnish with remaining herbs and serve immediately.

—Adapted from Douglass Williams

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So on Aug 14, 2020, Chambo riffed as follows as previously disclosed in various filings ...

and in case for any reason you doubt a "Cape Cod-cloistered Chambo", the following footage was filmed exactly 2 1/2 hours prior to meal prep ... BONUS POINTS for naming the exact location of said yacht, its date of manufacture and its significance ...

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And you just gotta love the shark-toothed keel !

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Okay, enough of that, back to the kitchen !

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I'm a wine snob ... I admit it !

I have said for many years now that I don't like American wines very much ... but quite frankly I hadn't drunk American wines in a decade or so ... so how could I possibly say that and be credible

Upon reflection, while cloistered, I thought I'd make good use of my time and be open-minded and drink some American wines with my Chambo supper slop ... and so I did ... 

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It was quite disappointing ... but Chambo doesn't give up easily !

So he huffed and puffed and he kept at it ... leaping from bottle to bottle ...

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Then he thought that maybe the problem is ambiance and creativity ... so let's mix it up and do lunch ... outside in the bright of day 😃 ... the sun is yellow so shall be the theme ... corn two ways, on and off ... with some zuke ... by the pool ... and trust me, this swordfish was truly, mindblowingly good and juicy and tasty ... dayboat, harpooned swordfish from the Cape and Islands is the best in the world as far as I have experienced ...

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And yet, these Americans wines ain't doing it for me 🙁

 

That said, Arnot, yeah ... okay ... not bad ... not great ... but I appreciate a good wine maker when he appears ...

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And Turley ... terrible ! Look up the ABV on that bottle 😱 ... can't drink that shit ...

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Don't give up Chambo, I said to myself ... give it the old college try ...

Do the halibut again ... yellow theme it again ... and kiss it with Kistler ...

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Do the sword again ... and try yet another chard with the sword ...

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Do another steak ... pour some ketchup with it, why don't ya !

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Oh, that's Heitz, not Heinz ... my bad 

 

 

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And at the end of the day, you know what I realized ...

Chambo doesn't like American wines ... Chambo, sadly, is a fairly provincial fellow

I must simply accept that reality ... and just be me ... and bring a nice bottle that I like when the neighbors invite you over ... and hope that they like it too

But just make sure you are prepared to run back home pour un chard si l'homard est sur la table ...

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