Diancecht Posted February 27 Share Posted February 27 crab, shrimp and okra gumbo i think i added too much liquid but at least i browned the roux properly after an hour of stirring Quote Link to post Share on other sites
Wilfrid Posted February 27 Share Posted February 27 Finally finished the beef liver. This time I sliced it into scallops and dusted it with seasoned almond flour. I am just so good at cooking this stuff, I wish it wasn't contra-indicated for gout sufferers. Quote Link to post Share on other sites
voyager Posted February 28 Share Posted February 28 Manhattan clam chowder, slaw and repurposed breakfast biscuit since I refused to go out in the rain for a baguette. Quote Link to post Share on other sites
Wilfrid Posted February 28 Share Posted February 28 So I thought I had salad leaves to go with dinner but they had all gone off, so just two big slabs of souse. I missed the salad really I did, who just wants to eat pig bits in flavored jelly, I mean who? Quote Link to post Share on other sites
Sneakeater Posted February 28 Share Posted February 28 How we suffer. Quote Link to post Share on other sites
Diancecht Posted February 28 Share Posted February 28 takeout chinese with brown rice chop suey - which i have never ordered in my life until now, thanks to hubby’s influence and vegetarian delight Quote Link to post Share on other sites
joethefoodie Posted February 28 Share Posted February 28 Alubia blanca beans (pre-cooked), mixed with Parmigiano, roasted garlic and olive oil, topped with bread crumbs and more Parmigiano, baked for about 30 minutes and drizzled with MORE olive oil. This is a nice starter. Penne all'Amatriciana. Good Italian guanciale + Pecorino Romano make this a standout. Sautéed green beans alongside. 1 1 Quote Link to post Share on other sites
small h Posted February 28 Share Posted February 28 NIce plating! (Food looks good, also.) 1 Quote Link to post Share on other sites
Sneakeater Posted February 28 Share Posted February 28 Those beans look so good. 1 Quote Link to post Share on other sites
joethefoodie Posted February 28 Share Posted February 28 43 minutes ago, Sneakeater said: Those beans look so good. Those beans WERE so good. Quote Link to post Share on other sites
Wilfrid Posted February 28 Share Posted February 28 Finished the last of my various headcheeses. I still have half the souse loaf in the freezer (it stretches a long way) but feel like something different. I bet my local Key Foods has some scrapple. Variety! Quote Link to post Share on other sites
voyager Posted February 28 Share Posted February 28 I almost cried when earlier this week I had to toss a quantity of premium head cheese (from Local Butcher in Berkeley) that hid out in the back of the fridge too long. In my dreams, I would have a wall sized fridge that was 12” deep. Quote Link to post Share on other sites
Wilfrid Posted February 28 Share Posted February 28 The last of my headcheese had been there for a while, but I am still alive so far. Quote Link to post Share on other sites
StephanieL Posted March 1 Share Posted March 1 Roasted ling cod filets in a puttanesca-style tomato sauce (tomatoes, onions, green olives, anchovies, capers, etc.). Couscous on the side. Quote Link to post Share on other sites
StephanieL Posted March 1 Share Posted March 1 Making pasta e fagioli tonight with the RG cranberry beans. N is coming home late, and so needs a dinner that can be easily reheated. Quote Link to post Share on other sites
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