StephanieL Posted December 20, 2021 Share Posted December 20, 2021 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). 1 Quote Link to post Share on other sites
small h Posted December 24, 2021 Share Posted December 24, 2021 Make-room-in-the-fridge-for-brunch-stuff cabbage, sauerkraut and shiitake mushroom soup. Also leftover lasagna, but microwaving it made it spread out on the plate, so it did not look very appetizing. Hence, not pictured. Quote Link to post Share on other sites
joethefoodie Posted December 24, 2021 Share Posted December 24, 2021 I figure to be eating a fair amount of seafood tonight (including conservas for sure), that last night might as well have been... 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. 1 Quote Link to post Share on other sites
StephanieL Posted December 24, 2021 Share Posted December 24, 2021 Steamed turnip (daikon radish) cake. Tasted almost as good as what we get in the dim sum restaurants. Quote Link to post Share on other sites
Sneakeater Posted December 24, 2021 Share Posted December 24, 2021 The world cares, but Casarecci is a particular favorite shape of mine. 1 Quote Link to post Share on other sites
voyager Posted December 25, 2021 Share Posted December 25, 2021 5 hours ago, Sneakeater said: The world cares, but Casarecci is a particular favorite shape of mine. These look like cousins of strozzapreti, a particular favorite shape of mine.   Easy and fun to make, too. Quote Link to post Share on other sites
joethefoodie Posted December 25, 2021 Share Posted December 25, 2021 Christmas Eve dinner. 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... 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... 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! 1 Quote Link to post Share on other sites
joethefoodie Posted December 26, 2021 Share Posted December 26, 2021 Last night - penne with tomato sauce and fresh mozzarella. Known colloquially as penne al telefono. And a side of green beans, sautéed with shallots and garlic 1 Quote Link to post Share on other sites
Behemoth Posted December 26, 2021 Share Posted December 26, 2021 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… 1 Quote Link to post Share on other sites
Diancecht Posted December 27, 2021 Share Posted December 27, 2021 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. Quote Link to post Share on other sites
Sneakeater Posted December 27, 2021 Share Posted December 27, 2021 13 minutes ago, Diancecht said: it’s one of the easiest desserts ever. And, happily for humankind, one of the best. 1 Quote Link to post Share on other sites
small h Posted December 28, 2021 Share Posted December 28, 2021 The repurposing of leftovers begins. Quote Link to post Share on other sites
Diancecht Posted December 29, 2021 Share Posted December 29, 2021 escarole and cannellini bean soup fridge is looking bare after the festivities last weekend so i think a shopping trip is in order soon Quote Link to post Share on other sites
joethefoodie Posted December 29, 2021 Share Posted December 29, 2021 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. \ 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. 2 Quote Link to post Share on other sites
The Flon Posted December 29, 2021 Share Posted December 29, 2021 On 12/25/2021 at 6:43 PM, joethefoodie said: Christmas Eve dinner. 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... 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... 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? Quote Link to post Share on other sites
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