Diancecht Posted March 14 Share Posted March 14 roast chicken, green salad, spinach with guanciale, apple galette, cheese plate, low carb ice cream and low carb brownies. not bad. each of the chickens were 2 1/2 lbs./1.1 kg Quote Link to post Share on other sites
joethefoodie Posted March 14 Share Posted March 14 Significant Eater observed that while the (never-ending a la @Sneakeater) Boeuf Bourguignon was delicious with both boiled potatoes (the first serving) and pasta (the second serving), she really thought it would be great with mashed potatoes. Who am I to argue? So, the Foley Fork** made an appearance last night... As you wish... **  The Foley Fork, also called a blending fork, is a 6-tined kitchen utensil that has become a rather chic item to own. Julia Child used one occasionally on her original The French Chef television series, and she waxed poetic over it. The fork does a great job mashing potatoes, making guacamole, blending fat into flour for a pastry, beating eggs, stirring sauces, mixing batters, whisking salad dressing, and many other kitchen tasks. 1 Quote Link to post Share on other sites
Wilfrid Posted March 15 Share Posted March 15 I just ate five tacos, thinly sliced roast pork, shredded Queso de Papa melted on top, chopped cilantro and hot sauce, and nothing fancy but good. Oh the pork was marinated in oil with pimenton etc. Quote Link to post Share on other sites
Wilfrid Posted March 15 Share Posted March 15 I want a foley fork. Quote Link to post Share on other sites
Sneakeater Posted March 15 Share Posted March 15 We ALL want a foley fork. Quote Link to post Share on other sites
joethefoodie Posted March 16 Share Posted March 16 Tried to make stuff look fancy and screwed the pooch on that one: Tasted way better than it looks...mashed potato "pancake," sour cream, trout roe from France/Spain. Nantucket Bay scallops. Pasta in a sauce made from butter, olive oil, garlic, Calabrian chili pepper, white wine, lemon, house-made shrimp/scallop stock, pasta water, s & p. Maybe a little more butter. Scallops just heated through with the pasta as pasta finished cooking in the sauce. Topped with bread crumbs, parsley, lemon zest. Quote Link to post Share on other sites
StephanieL Posted March 17 Share Posted March 17 Whole trout cooked en papillote, with a sorrel cream sauce and mushroom rice pilaf on the side. Sierra Nevada Citrus Wheat to drink. 1 Quote Link to post Share on other sites
voyager Posted March 18 Share Posted March 18 "Sure'n the top of the mornin' to ye" and prawn and asparagus tempura and onion rings for supper. (We had our dose of corned beef last week.) Quote Link to post Share on other sites
voyager Posted March 19 Share Posted March 19 Iceberg lettuce with Momofuku ranch.  Bucatini all'Amatriciana  Quote Link to post Share on other sites
StephanieL Posted March 21 Share Posted March 21 Fried rice, with dried shrimp, Chinese sausage, greens, egg, two kinds of mushrooms, and bean sprouts. Quote Link to post Share on other sites
voyager Posted March 24 Share Posted March 24 45 minute supper. Â Conchiglie e ceci. Quote Link to post Share on other sites
StephanieL Posted March 25 Share Posted March 25 Made the Sheet-Pan Kielbasa with Cabbage and Beans that appeared in last Sunday's special NY Times Cooking supplement dedicated to "recipes kids love". I used RG Alubia Blancas since that's the closest thing to cannellinis I have. Be sure to not add too much salt with the cabbage, as the kielbasa and vinaigrette will give all the salt you need. Chimay Rouge to drink. Â I now have a huge hunk of smoked kielbasa in the fridge, as my local Eastern European market didn't seem to have anything under 2 lbs. 1 Quote Link to post Share on other sites
small h Posted March 25 Share Posted March 25 Pasta night! With clams from Pura Vida and spring garlic (the only spring-y thing I got at Union Square, if you don't count the red spinach). 1 Quote Link to post Share on other sites
Sneakeater Posted March 25 Share Posted March 25 I'll bet it's still deep winter at GAP. (Although their WILL be quails!) Quote Link to post Share on other sites
small h Posted March 25 Share Posted March 25 There wasn't much excitement at USQ. Thus, I bought a cauliflower. Again. Quote Link to post Share on other sites
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