Supper

[small h]

Cod on riced cauliflower with tomato/red pepper/mushroom/olive sauce.

I feel very spa-y.

[Sneakeater]

I'm as unspa-y as you can get, and I think that looks fantastic.

[joethefoodie]

One big mess o' chirashi. Sockeye salmon and halibut, poached. Blue crab, picked. Ikura. Avocado. "Tomato." Gari. Nori. 

[small h]

1 hour ago, joethefoodie said:

"Tomato." 

That's not really tomato? It looks like tomato.

9 hours ago, Sneakeater said:

I'm as unspa-y as you can get, and I think that looks fantastic.

I liked it okay. I should have seasoned it more aggressively to distract me from the fact that cauliflower does not taste like rice.

[joethefoodie]

18 minutes ago, small h said:

That's not really tomato? It looks like tomato.

 

That's about all it does (LOOKS LIKE) vis-a-vis a tomato.  I was jonesing and sometimes one gets lucky with a winter tomato and it tastes a little like a tomato. Not this one!!

[small h]

Ah, got it. Yeah, I'm not doing too well with tomatoes myself. Might have to spring for the $6/lb Greenmarket hothouse.

[Evelyn]

1 hour ago, small h said:

That's not really tomato? It looks like tomato.

I liked it okay. I should have seasoned it more aggressively to distract me from the fact that cauliflower does not taste like rice.

While it wouldn't work for your chirashi, here's how I've been making using riced cauliflower as a side dish a bit more interesting: saute some chopped onion in evoo. Add 10 oz. riced cauliflower, edamame and about 1/3 cup chicken stock. Reduce until almost all stock is absorbed. I season with whatever La Boite spice mix interests me at the moment (last night it was Chios). Finish with some shredded parmesan. Kind of a (very) bastardized risotto style. 

[small h]

Thanks! I did saute it in olive oil, but the risotto idea is a good one. It doesn't turn to mush while absorbing the stock? That was my concern.

[Evelyn]

It does not. I cook it quickly over high heat. 

[Chambolle]

riz de Camargue (ie français)

[small h]

10 minutes ago, Evelyn said:

It does not. I cook it quickly over high heat. 

Alright! I'll give it a try.

[voyager]

Classic beef with carrots

With the help of my trusty spaetzle maker.

We're in the country and called a neighbor to see if they wanted to come up for supper.     While they apologized that they were not yet joining others inside, they were delighted to come retrieve a casserole of "take out".

[joethefoodie]

Lamb shoulder chop (round bone). Yukon Gold mashed potatoes. Green beans, well cooked.

[voyager]

Chili relleno, red enchelada sauce, Salvadorean cream.    Not pretty, but big comfort.    Romaine with mayo/salsa dressing.

[paryzer]

Mrs. P made penne with crumbled Andouille sausage, honey crisp apples, gorgonzola cheese, arugula, garlic, and sauteed red onions. It all went great with an excellent Oakville Cabernet.