voyager Posted June 14 Share Posted June 14 Pork schnitzel, white gravy, "zucchini butter", something joe and I differ on, my equivalent of his green beans. And of course a shower of scallions on the Yukons cause I love them. 1 Quote Link to post Share on other sites
small h Posted June 17 Share Posted June 17 Another unusual salad, with burrata and crisp oyster mushrooms. And redfish with sage brown butter. Trying like hell to leave fish alone until it's ready, and I almost succeeded! Quote Link to post Share on other sites
voyager Posted June 17 Share Posted June 17 If this is your "limpy game", sign me up for full pension. Your kitchen is firing on all burners. Quote Link to post Share on other sites
small h Posted June 17 Share Posted June 17 That's very nice of you to say! The blessings of a small kitchen. I can reach most everything without moving much. And I have a very interesting way of picking up stuff I drop - let's call it "drinking bird." Quote Link to post Share on other sites
StephanieL Posted June 17 Share Posted June 17 The RG recipe for black caviar lentils with bacon, morels, and cabbage. We'll be eating this for a while. 10 Barrel Brewing's Crush (apricot sour) to drink; ice cream for dessert. Quote Link to post Share on other sites
joethefoodie Posted June 17 Share Posted June 17 A couple of simple dinners, made easy by access to good products... Raffetto's has been making good pasta products for over 100 years. 48 Ravioli for under $10 can't be beat. They take probably under 5 minutes before they're ready. I make a little roasted tomato sauce with onions, and a fresh vegetable alongside. Yesterday, I took a ride out to see these guys again... I bought 1/2 lb. of pork and 1/2 lb. of chicken. They give you more like 1.5 lbs. of each, so it's a lot cheaper than it appears. Made some rice, did a stir-fry of broccoli and carrots with lots of ginger, heated up some of the pork and chicken (there's plenty left for dinner tonight!); dinner in 30 minutes. It's getting hot! Quote Link to post Share on other sites
StephanieL Posted June 17 Share Posted June 17 I loved getting fresh spaghetti, linguini, etc. from Raffetto's. Sigh.... 1 Quote Link to post Share on other sites
joethefoodie Posted June 17 Share Posted June 17 22 minutes ago, StephanieL said: I loved getting fresh spaghetti, linguini, etc. from Raffetto's. Sigh.... Yeah, I went thru a phase where I was making pastas - enough of that, though! Quote Link to post Share on other sites
Wilfrid Posted June 17 Share Posted June 17 Half-pounder burger last night. I cannot cook a burger without setting off the smoke alarm, but I have discovered that bothering the alarm briskly with a broom reduces the time it sounds. I swear my first New York apartment had a fire alarm that boiling water would set off. Quote Link to post Share on other sites
Wilfrid Posted June 17 Share Posted June 17 Tonight, the rest of the ground beef in sloppy tacos. So I need some cilantro, so I need an ATM, I can’t run a card to buy a single bunch of cilantro. Oh, diced ramps in the beef, which leaves my very last ramp bulbs for the roast partridge tomorrow or Sunday. Quote Link to post Share on other sites
small h Posted June 18 Share Posted June 18 Yum Talay, more or less. No hot peppers, though. Quote Link to post Share on other sites
Diancecht Posted June 19 Share Posted June 19 boiled beef, served with salsa verde sautéed spinach with onion and anchovies swiss chard with garlic and chile pepper Quote Link to post Share on other sites
small h Posted June 19 Share Posted June 19 small h's international salad bar buffet (avert your eyes, buffet-haters!) Kimchi tuna salad. This preparation would not have occurred to me, but it's pretty good! Finnish mushroom salad. Also good! But mushrooms in sour cream, I mean, you can't go wrong. Celtuce leaf oshitashi. The lone clunker. I tasted this several times during prep, and it seemed fine, but the finished product was very bitter. Probably there are a few bitter leaves in there, ruining it for everybody else. Caprese salad with burrata from Formaggio Essex. Not the greatest burrata, to be honest. Not the worst either, but I'd like to find something better. I wonder if Di Palo's stocks it. Quote Link to post Share on other sites
StephanieL Posted June 19 Share Posted June 19 --Boneless chicken thighs marinated in chutney, then skewered along with red pepper and apricots and grilled --Curried pickled green beans --Pickled mustard greens left over from our Laotian dinner Quote Link to post Share on other sites
Wilfrid Posted June 19 Share Posted June 19 Roast partridge, braised Chinese radishes. Basted the bird with olive oil but it was never going to turn brown without being over cooked. I think braising or stewing is best for this bird. Quote Link to post Share on other sites
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