Supper

[small h]

First pizza in a while. I'm a little out of practice and forgot to turn it halfway through baking. Also, my yeast is dead, but somehow the crust still came out fine. With leeks, morel mushrooms, green olives and a parmesan bechamel that needed more butter.

[bloviatrix]

I guess your yeast "isn't dead yet."

[MitchW]

Some sort of noodle/ramen bowl, with barely poached scallops and shrimp. Dashi and shrimp stock with miso as the broth.

[MitchW]

Marcella's famous tomato sauce we've all heard of (and perhaps made).  But I'd never cooked her...

Roast Chicken With Lemons, until last night. (It's great...this is a Snowdance Farms bird).

Since I started with a famous cookbook author, I figured: why not make Julia's hash browns?  String beans by me.

 

[maison rustique]

Meatloaf, potatoes and carrots. Comfort food for the dreadful cold we've had/are having.

 

 

[bloviatrix]

It's freezing cold so I made a big pot of Mushroom Barley soup. Perfect for this time of year.

[voyager]

58 minutes ago, bloviatrix said:

It's freezing cold so I made a big pot of Mushroom Barley soup. Perfect for this time of year.

To me, that is the ultimate comfort food. 

[Wilfrid]

I didn’t feel like cooking after a day of staying indoors and rearranging books. I had a piece of pork loin so I smeared it all over with Maille mustard, rolled it in seasoned breadcrumbs (with paprika) and put it in the oven for 45 minutes.

Cooked with indifference, served with a lemon wedge, it was really good. I regret that I was too sullen to take a photo.

[maison rustique]

Broiled salmon with buttered fettuccine, Tuscan kale and tomatoes.

 

 

[StephanieL]

Made Trieste jota from my new cookbook. This stew shows the Central European influence on the northernmost regions of Italy, and includes beans, sauerkraut, potatoes, and some kind of pork product (smoked pancetta or slab bacon, in this case). I used the RG Good Mother Stallards because of all the potential suitable beans I had, these had the soonest "best by" date. Served with country sourdough bread from a local bakery and JAWN of the Dead Red Rye IPA from Neshaminy Creek Brewery in Pennsylvania.

[bloviatrix]

On 1/20/2024 at 8:02 AM, MitchW said:

Marcella's famous tomato sauce we've all heard of (and perhaps made).  But I'd never cooked her...

Roast Chicken With Lemons, until last night. (It's great...this is a Snowdance Farms bird).

 

Thank you. Making this tonight. It's rare that I roast a whole bird.

[MitchW]

16 minutes ago, bloviatrix said:

Thank you. Making this tonight. It's rare that I roast a whole bird.

Me too - but it came out great!

[bloviatrix]

7 minutes ago, MitchW said:

Me too - but it came out great!

I used meyer lemons and threw some potato chunks around the chicken when I did the first flip.

[bloviatrix]

Thanks @MitchW. Not only did it come out great, it was the best carving job I've ever done. It's one of those recipes that proves something doesn't have to be complicated to taste really good.

Edited January 25, 2024 by bloviatrix

[Wilfrid]

Lazy, but… chicken livers burrito. Livers sautéed in loads of spices, grated cheese folded in at the end. Layered over a well sauced, large low carb burrito, itself lying on aluminum foil, all wrapped up tight.

I know I am missing part of the food pyramid there but the kitchen still smells great.

[StephanieL]

First local Dungeness crab of the season, simply steamed with some melted butter on the side.

[MitchW]

Bought two big bone-in rib pork chops at Ends Meat yesterday. Decided to do them a little differently, based on an idea from Bruce Aidells's Complete Book of Pork.

Browned them first...

Then finished in a braise of (house-made) stock, mustard, shallots, white wine. After reducing the sauce, I added a couple of tablespoonfuls of sour cream, adjusted the seasoning, and plated so it would look like a crime scene...

The cook gets the much rarer portions near the bone (as well as the cap and the bone itself). Served with boiled, buttered and smashed yellow potatoes, and glazed carrots and string beans.

[Sneakeater]

So how do you think that worked?  Not too mushy?

(LOOKS great, certainly.)

Edited January 25, 2024 by Sneakeater

[voyager]

49 minutes ago, MitchW said:

The cook gets the much rarer portions near the bone (as well as the cap and the bone itself).

Word.

[MitchW]

1 hour ago, Sneakeater said:

So how do you think that worked?  Not too mushy?

(LOOKS great, certainly.)

No, not mushy at all.  The braise is only for about 3 minutes a side, then the chop gets removed again to reduce the braising liquid and make the sauce. And in my case, I then slice some of the center off the chop for Significant Eater, and eat the remainder myself. 

[Wilfrid]

14 hours ago, Wilfrid said:

Lazy, but… chicken livers burrito. Livers sautéed in loads of spices, grated cheese folded in at the end. Layered over a well sauced, large low carb burrito, itself lying on aluminum foil, all wrapped up tight.

I know I am missing part of the food pyramid there but the kitchen still smells great.

Sixteen hours later, the smell is getting annoying. Not a day for opening windows either.

[Wilfrid]

I could kick myself for forgetting about Ends Meats last time I went to Formaggio.

[StephanieL]

Yellow Eye bean and fennel casserole--one of Rancho Gordo's recipes.  The fennel came from our garden.

[small h]

Trying to get creative with the odds and ends left in my fridge. Chestnut and carrot soup with balcony parsley, which is somehow still alive. And braised leeks with morel mushrooms. Very happy with both.

 

 

[Wilfrid]

So for breakfast I fried bacon to be piled into a (low carb) biscuit. Tonight I heated the bacon grease and fried slices of (low carb) bread to be topped with slices of delicious mild souse.

There was some dabbing of wasabi on the souse because lunch was excellent scallop sashimi from HMart on Broadway near 79th.

All carefully planned of course.