small h Posted May 9 Share Posted May 9 Work in progress, here. Ramp gnocchi with mushroom cream sauce. I am not great at gnocchi. I consider it a success when it doesn't come out like gruel (which was what happened the first time I made it). This held together, and it tasted pretty good, but I cooked it too long, so it was soggy. I have plenty more in the freezer, so I have several chances to redeem myself. Spinach and tomato salad with horseradish vinaigrette. Too much vinegar, not enough horseradish. That is all. 1 Quote Link to post Share on other sites
voyager Posted May 9 Share Posted May 9 @small h  You're killing me! Quote Link to post Share on other sites
small h Posted May 9 Share Posted May 9 It wasn't that great of a meal, is all. Tonight is whole flounder night. Wish me luck. Quote Link to post Share on other sites
voyager Posted May 9 Share Posted May 9 On 5/6/2022 at 7:20 PM, paryzer said: Mrs. P made crispy soft shell crab, using self rising flour, and a side of roasted mini and shishito peppers. It was topped with a delicious sauce of fresh herbs, capers, and white vermouth. We started off with homemade guacamole and chips. It all went great with an excellent Spanish red blend.  Those crab look spectacular!    I somehow can't eat soft-shell crabs.  Strictly in my head.  I can't get around the crunch which I know is shell as brain sets off alarm, "NONONONO!" Lucky you. 1 Quote Link to post Share on other sites
small h Posted May 10 Share Posted May 10 Baked flounder. Fileted (brutally) and dressed with tomatoes and capers. Also watercress & spinach soup. Quote Link to post Share on other sites
joethefoodie Posted May 10 Share Posted May 10 Sorta Fuchsia's Gong Bao Chicken With Peanuts. Sorta my own stir-fried Shanghai Bok Choy With Mushrooms in Oyster Sauce. Quote Link to post Share on other sites
small h Posted May 11 Share Posted May 11 Shrimp Ramp-y (I take no responsibility for this pun - blame Bon Appetit). Plus asparagus. Quote Link to post Share on other sites
Sneakeater Posted May 11 Share Posted May 11 You can just SEE how good that must have tasted. Quote Link to post Share on other sites
joethefoodie Posted May 13 Share Posted May 13 Grass fed, NY State rib eye. Super tender. Served in slices (as the missus prefers) with a shallot/mushroom pan thing. Well-cooked (from frozen) green beans. Rebaked potato, with butter and parmesan. Horseradish sauce on the side, because why not? By the way, note the splatter shield in the lower left hand corner of the top photo...it does nothing, except it sorta started burning, which defeats the purpose, in my opinion. 1 Quote Link to post Share on other sites
Evelyn Posted May 13 Share Posted May 13 I have given up on splatter shields. Now I just put sheets of foil surrounding the area adjacent to the skillet. Makes for much easier cleanup. Quote Link to post Share on other sites
joethefoodie Posted May 13 Share Posted May 13 3 hours ago, Evelyn said: I have given up on splatter shields. Now I just put sheets of foil surrounding the area adjacent to the skillet. Makes for much easier cleanup. Yeah, I don't even know why I used it last night...I was only trying to be lazy, as I take the grates off and clean the stove-top and stainless riser most nights. Quote Link to post Share on other sites
Diancecht Posted May 13 Share Posted May 13 i think a cast-iron pan will be on my birthday list this year. Â Quote Link to post Share on other sites
StephanieL Posted May 13 Share Posted May 13 38 minutes ago, Diancecht said: i think a cast-iron pan will be on my birthday list this year. Â Lodge makes great pans at a good price. Quote Link to post Share on other sites
small h Posted May 13 Share Posted May 13 53 minutes ago, StephanieL said: Lodge makes great pans at a good price. I have three, no complaints. Quote Link to post Share on other sites
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