Wilfrid Posted March 2 Share Posted March 2 Leftovers of last night’s takeout Chinese shrimp and pork because my social diary is insane. Grolier Club last night, New York Society Library tonight. Books, wine. Quote Link to post Share on other sites
small h Posted March 3 Share Posted March 3 My neighbor, who owns a couple of restaurants in Macao, decided she missed cooking and started selling meals out of her apartment. So today I bought one, and it was very nice! Matar Paneer, Dal Tadka, Pumpkin Curry, Jeera Rice and Raita. I threw a little cilantro over top, 'cause that’s how I roll. This is 1/3 of it, so I have leftovers! 1 Quote Link to post Share on other sites
small h Posted March 3 Share Posted March 3 I guess that's where the money is? Quote Link to post Share on other sites
Diancecht Posted March 6 Share Posted March 6 we tried this chickpea pasta and unfortunately it doesn’t work: mushy texture, nearly flavorless. rather unfortunate, since we were hoping for something that expands the pool of available options. Quote Link to post Share on other sites
Diancecht Posted March 6 Share Posted March 6 ragù di manzo served with pasta mista (whole wheat penne rigate, gemelli and the chickpea rigatoni); verdure ripassate in padella (sprouting broccoli, stinging nettles); green salad; orange and grapefruit the pasta was cooked later and i didn’t take a photo of that Quote Link to post Share on other sites
Wilfrid Posted March 7 Share Posted March 7 Go look for scrapple in your supermarket fridges, because I just had two slices breaded and fried crisp and it’s great. Quote Link to post Share on other sites
Sneakeater Posted March 7 Share Posted March 7 I've looked. I've looked. I've looked. Quote Link to post Share on other sites
rozrapp Posted March 7 Share Posted March 7 Last night, we celebrated Purim with this dinner: chicken soup with matzoh balls & noodles, stuffed cabbage, and hamantaschen. My blogpost has the details and photos. At Home 2023: Purim Dinner | The Wizard of Roz (wordpress.com) Quote Link to post Share on other sites
StephanieL Posted March 8 Share Posted March 8 From the Wise Sons' cookbook Eat Something!, fall vegetable hash: potatoes, delicata squash, and thinly sliced Brussels sprouts roasted in a cast-iron pan with seasoning and topped with pumpkin seeds and a maple syrup & whole grain mustard dressing. Technically, this is a side dish, so N got a rotisserie chicken at the local fancy grocery that was disappointingly dry. The cookbook says you could also add poached or sunny side up eggs. N said that next time, she'll roast the vegetables in duck fat rather than vegetable oil. Quote Link to post Share on other sites
joethefoodie Posted March 8 Share Posted March 8 We enjoy Japanese curry rice, and I recently received a shipment of freshly milled rice and a few other things from The Rice Factory. Always playing around with the vegetables; classically, you see onions, carrots and potatoes (3 types in this batch). Had some mushrooms, so they were sautéed and dropped in, as well as a test with a couple of string beans added towards the end. House-made chicken stock is the liquid. And instead of chicken, half a marinated duck from Wu's (not the standard roast, this duck is much less sweet/salty, and I think it's steamed), which I reheated and deskinned before adding it to the pot to heat up. Then the curry roux (also house-made). Something quite comforting about it all. (Either that, or in a previous life I was a Japanese housewife). Oh - with this rice, freshly milled 2022 crop, one needs to be careful with the amount of liquid used. Normally I weigh the liquid, as I find it easier, but I just eyeballed this batch, and it was a tiny bit overcooked. On the side - oshinko, made with a packet of that stuff on the left in the top photo. 1 Quote Link to post Share on other sites
small h Posted March 10 Share Posted March 10 I did a lot of grazing while I was getting work done at the end of the day, so by the time dinner rolled around, I didn't need much. Sauteed spinach wrapped in fluke, and basmati rice left over from the Indian dinner I wrote about upthread. Quote Link to post Share on other sites
joethefoodie Posted March 10 Share Posted March 10 A somewhat labor intensive dish to make (and clean up during and after is no picnic either): Boeuf Bourguignon. AS per OG Julia/Jacques et al. (With a tip from Serious Eats, that definitely helped). I won't be making this again for a while, except for the reheated 2nd and 3rd servings, which will be even better. Quote Link to post Share on other sites
mitchells Posted March 10 Share Posted March 10 Are you having the leftovers over the next few days or are you giving it the Sneak treatment and keeping it in the fridge until May? 😉 Quote Link to post Share on other sites
voyager Posted March 10 Share Posted March 10 And Serious Eats' tip was? Beautiful plate, by the way. Quote Link to post Share on other sites
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