joethefoodie Posted March 10 Share Posted March 10 27 minutes ago, mitchells said: 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? 😉 I was thinking like April! (Actually, in my fridge most leftovers are gone or frozen by day 3, or they become household trash). Stocks and beans, if I think they'll be in the fridge for longer, get brought back up to the boil and then returned to the fridge. 17 minutes ago, voyager said: And Serious Eats' tip was? Beautiful plate, by the way. They have the chuck cut into three large pieces and only seared on two sides. I bastardized that a bit, cut the beef into 2 - 3" chunks, and seared them on one or two sides. Seemed to make a difference in both tenderness and moistness. 1 Quote Link to post Share on other sites
Wilfrid Posted March 10 Share Posted March 10 I can see that a lot of supermarket prices have gone up, but I bought a 2.34 lb pork roast and a 2.5 lb brisket each for somewhere between $7 and $8 -- I'll easily get six meals out of each of them. Started on the pork last night with a herb crust and mushrooms cooked in rosé. Realized I am out of garlic. Quote Link to post Share on other sites
voyager Posted March 10 Share Posted March 10 28 minutes ago, Wilfrid said: Realized I am out of garlic. Inconceivable. Out of milk? Coffee? TP? Sure. But garlic, never! Quote Link to post Share on other sites
StephanieL Posted March 11 Share Posted March 11 Made the Serious Eats recipe for tamale pie, using the RG Rio Zapes. I added too much of the bean cooking liquid and didn't cook it down as much as I should have, so when it came time to add the "tamale" batter on top of the bean and beef mixture I had to dollop it on rather than spread it around. It ended up being more like dumplings than a top crust. Still tasted good, and now we have plenty of leftovers to get us through another dreary weather weekend. Quote Link to post Share on other sites
small h Posted March 11 Share Posted March 11 Today I mark the END OF WINTER. Cauliflower braised with red wine, and caramelized cabbage. And that's it for the cauliflower and the cabbage! (I do have some cauliflower soup left, tell no one.) Quote Link to post Share on other sites
Sneakeater Posted March 11 Share Posted March 11 But at this exact point, what are you replacing the cauliflower and cabbage with? (Last week at the Greenmarket, there was like nothing. Not even cauliflower and cabbage.) Quote Link to post Share on other sites
small h Posted March 11 Share Posted March 11 Gotta get back to you on that 'cause I'm shopping tomorrow and let's just see? Quote Link to post Share on other sites
Wilfrid Posted March 12 Share Posted March 12 Mozart sausage curled around a heap of cabbage cooked in chicken bouillon and half a pancake left over from breakfast. Quote Link to post Share on other sites
voyager Posted March 12 Share Posted March 12 Hah! “Cabbage noodles” with a chunk of Polish sausage. Quote Link to post Share on other sites
Wilfrid Posted March 12 Share Posted March 12 Mm, similar theme. https://www.instagram.com/p/CprLZTCMBcV/?igshid=YmMyMTA2M2Y= Quote Link to post Share on other sites
small h Posted March 12 Share Posted March 12 Pea shoot salad with shaved carrot and daikon, lemon parm vinaigrette. Bluepoints from American Seafood - possibly my best shucking effort to date. Mussels with saffron and tomato, a perennial favorite. 1 Quote Link to post Share on other sites
rozrapp Posted March 12 Share Posted March 12 @voyager @wilfrid Cooking minds thinking alike! Polish kielbasa, red cabbage, and potato latkes. To start: root vegetable soup. Quote Link to post Share on other sites
joethefoodie Posted March 13 Share Posted March 13 Somewhat easy dinner. Two of these... Giant organic artichokes (braised in white wine, lemon, olive oil, herbs, garlic), on sale via Fresh Direct, at only $4 a pop. House-made mayonnaise-y thing. Penne with pork ragu. 1 Quote Link to post Share on other sites
Wilfrid Posted March 13 Share Posted March 13 Supermarket lobster cake with tartare sauce and a couple of thin strips of Morscher's bacon, in a zero carb bun in front of the Oscars. Very rare that I don't eat dinner at the table. Quote Link to post Share on other sites
StephanieL Posted March 13 Share Posted March 13 Because all of the early spring greens are coming up at once in the garden, N made a Lenten fish soup with butterfish, the greens, wild onion and garlic, plus toast slices with a rouille flavored with garlic, arugula, fennel, and lemon balm. Quote Link to post Share on other sites
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