Sneakeater Posted January 29 Share Posted January 29 Oh fuck Jesus. Quote Link to post Share on other sites
Sneakeater Posted January 29 Share Posted January 29 It’s interesting that just reading that I can tell how great it was. 1 Quote Link to post Share on other sites
bloviatrix Posted January 30 Share Posted January 30 Dinner last night - Chicken soup with matzoh balls (made by the boy. I only supervised) Turkey breast with an apricot sauce (my mom's recipe. Haven't made it in well over a decade) Emmer, pear, and date salad Roasted eggplant with charmoula Puilly Fuisse to drink. Quote Link to post Share on other sites
small h Posted January 30 Share Posted January 30 Low-carb chili bowl. Made with eggplant, mushroom and normal chili stuff. Over riced cauliflower, with (the last of the) sour cream, cheddar and and avocado relish. You can’t really call it guac ‘cause it has red onion and tomato and no cilantro. Anyway, not bad! 1 Quote Link to post Share on other sites
voyager Posted January 30 Share Posted January 30 No pics. Adequate tomato jazzed up with sprinkle of brightening sugar, Maldon, cracked pepper + fresh mozzarella and splash of Nueva Amphora Gremolata EVOO. Chicken roasted ala Judy Rogers but momofuku ranch dressing smeared over the skin; mashed tates; gravy. I tried to restrain but wound up aping Henry VIII. There is no part of a roast chicken I don't find beguiling. Quote Link to post Share on other sites
Diancecht Posted January 30 Share Posted January 30 popcorn shrimp, spicy remoulade; filet mignon with vegetables and onion rings; mango tres leches cake. we celebrated a friend’s 75th birthday at val’s (2468 junipero serra blvd., daly city) Quote Link to post Share on other sites
voyager Posted January 31 Share Posted January 31 "Bellas" with Nueva Amphora Blenheim balsamic, EVOO, Malden Hot Calabrian sausages, fresh/house tomato sauce, vodka, cream Quote Link to post Share on other sites
joethefoodie Posted January 31 Share Posted January 31 I wanted spareribs. Because I have a rack of baby back spareribs (defrosted) from my local (new) meat share, as well as some gorgeous Italian sausages from Ends Meats. You can search through a fair number of Italian cookbooks, and find very few sparerib recipes. Marcella always comes through, however, and this is a version of a recipe once made many moons ago. Spareribs get cut into individual ribs. Sausages get cut into 1/3s or 1/4s. And they get started with some onion, carrot, celery... Splash or two of white wine to deglaze, and a cup and a half of tomatoes and their juices go in. Braised on the stove top, until done...(an hour and half to two)... Served over polenta. Perfect for a crowd. Or even for two, with a ton of leftovers. Quote Link to post Share on other sites
AaronS Posted January 31 Share Posted January 31 I served my kids those sausages yesterday. didn’t go over well. Quote Link to post Share on other sites
joethefoodie Posted January 31 Share Posted January 31 1 hour ago, AaronS said: I served my kids those sausages yesterday. didn’t go over well. Stick to hot dogs? But not the ones from Ends Meats! Quote Link to post Share on other sites
StephanieL Posted January 31 Share Posted January 31 Chicken (breast) stew with leeks and mushrooms, and dropped dumplings on top. Nice, comforting meal--the house is stubbornly cold despite sun, daytime highs in the low 60s, and the heat on most of the day. Quote Link to post Share on other sites
voyager Posted February 1 Share Posted February 1 3 hours ago, StephanieL said: Chicken (breast) stew with leeks and mushrooms, and dropped dumplings on top. Nice, comforting meal--the house is stubbornly cold despite sun, daytime highs in the low 60s, and the heat on most of the day. On a similar brain wave...lard crust chicken pot pie. Quote Link to post Share on other sites
Diancecht Posted February 1 Share Posted February 1 oooh lovely @voyager 1 Quote Link to post Share on other sites
joethefoodie Posted February 1 Share Posted February 1 Not by any means repurposed, as part of the reason for making a dish like the one made the other night (sausages and ribs, a la Marcella) is to have a few meals out of it, and as @Sneakeater has oft opined, the dish gets better the next time or two you eat it. So...the heritage ribs and Ends Meat's sausage, served over bucatini, which was tossed with some sauce and then topped with more. Gotta ask @AaronS - do you think the reason the kids didn't like the sausage you served them from Ends Meat was because of texture? It's definitely much coarser than any kind of hot doggy thing. Quote Link to post Share on other sites
voyager Posted February 2 Share Posted February 2 By request, (Mission district style) prawn cocktail. Quote Link to post Share on other sites
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