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Now that it's getting chilly (for here), it was the perfect time to inaugurate our new range with a sort of pot roast, consisting of brisket, RG Large White Limas, pearl onions, carrots, and various herbs, roasted low and slow in the Le Creuset. Gravy was made from a container of D'Artagnan veal demi-glace that had been purchased in Christmas 2017 and frozen ever since (part of a Costco D'Artagnan sampler). To drink: Red Hook Brewery's 2021 edition of their Winterhook Winter Ale (nice and malty, and strong at 8.2% ABV), also part of a Costco-purchased sampler (24 cans of good beer for $36).

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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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I figure to be eating a fair amount of seafood tonight (including conservas for sure), that last night might as well have been...

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Pasta (Caserecci, as I couldn't find any orecchiette in the pantry and got tired of digging) with Ends Meat hot and sweet Italian sausage, broccoli raab, a fair amount of garlic, and Parm.

This was a good one, and anyway I think caserecci cooks more evenly than many brands of orecchiette.

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Christmas Eve dinner.

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Wellfleets. There were also PEIs.  Must've taken me a good 40 minutes to do 18 oysters; but they were clean, and I got them all open without a shell break! I'll never get hired in New Orleans. Made brandade de morue, which came out great. A few cans of conservas (razor clams, sardines) were opened.

Then a caviar course...

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Three types of caviar. My favorite was the payusnaya (on the buttered crackers)...pressed caviar, which wasn't really that pressed, but so delicious. Also did those tiny potatoes, which meant cooking them, cutting them in half, and then hollowing them out - talk about a pain in the ass. And house-made blini.

Following the caviar, a wonderful pasta with cockles. And the centerpiece...

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Simple whole roasted red snapper; with herbs, lemon and olive oil. 

Thanks to our friend for hosting; we even all rapid tested before mingling with anyone else!

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Kill the leftovers dinner: fried the rest of the Raclette potatoes, L.E.O. with the rest if the smoked salmon, Creme fraiche with horseradish and chives.

Off to a hut on the side of a mountain in Austria for ten days of skiing…

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shrimp scampi; potato, onion and tomato casserole; lime and ginger posset.

the posset is from sour by mark diacono, page 238. it’s a mixture of lime juice, sugar, heavy cream, ginger and kaffir lime leaves, and it’s one of the easiest desserts ever. 

send help! i’ve fallen into the wonderfully addictive world of cookbooks from the united kingdom and i can’t get up. lol.

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Braised artichoke, fully prepped, ready to eat, choke removed, with the heart even cut into quarters!  A mayonaise-y/vinaigrette sort of dip to go along.

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Roasted Hudson Valley duck leg fauxfit  (the legs I used to get at 2 for $5, now $12), over saffron rice pilaf (made with, yes, duck fat).

And almost a cup of gorgeous duck fat, spooned off before the final crisping.

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On 12/25/2021 at 6:43 PM, joethefoodie said:

Christmas Eve dinner.

IMG_5850.thumb.jpeg.37e2b1377a6ec77611293cb0bd0422b8.jpeg

Wellfleets. There were also PEIs.  Must've taken me a good 40 minutes to do 18 oysters; but they were clean, and I got them all open without a shell break! I'll never get hired in New Orleans. Made brandade de morue, which came out great. A few cans of conservas (razor clams, sardines) were opened.

Then a caviar course...

IMG_5854.thumb.jpeg.636a6691b1fe83d53b41beccbfe1a27b.jpeg

Three types of caviar. My favorite was the payusnaya (on the buttered crackers)...pressed caviar, which wasn't really that pressed, but so delicious. Also did those tiny potatoes, which meant cooking them, cutting them in half, and then hollowing them out - talk about a pain in the ass. And house-made blini.

Following the caviar, a wonderful pasta with cockles. And the centerpiece...

1407556080_FishChristmaseve2021.thumb.jpg.23db74a77271a545d5a95132a1849c41.jpg

Simple whole roasted red snapper; with herbs, lemon and olive oil. 

Thanks to our friend for hosting; we even all rapid tested before mingling with anyone else!

Where did you get your caviar?

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