Supper

[maison rustique]

10 hours ago, bloviatrix said:

Marcella beans with Italian sausage in arrabbiata sauce. New recipe for me and it was a hit. This is all that's left. I won't tell you how much there was to begin with but it was a lot.

Kishor Viognier Galilee 2019 to drink.

That looks wonderful. Is that pepperoni?

[bloviatrix]

1 hour ago, MitchW said:

https://www.jacksgourmet.com/products/sweet-italian

https://abeles-heymann.com/collections/collection-all/products/a-h-uncured-hot-italian-sausage-12-oz

 

Bingo! I used the Jack's Gourmet.

[StephanieL]

My mom used to get kosher veal Italian sausage from the butcher all the time.

Edited February 8, 2024 by StephanieL

[bloviatrix]

Just wait until I get my order of kosher charcuterie that I'm waiting on.

[Mitchell101]

Made RG’s Soup of the Day and man, is it a keeper. White beans with charred cabbage, caramelized shallots and some lemon zest. Very filling and delicious. Can’t wait for lunch tomorrow. 

[StephanieL]

Chicken, butternut squash, and mushroom tagine over couscous.

[StephanieL]

Straight-off-the-boat Dungeness crab for Super Bowl Sunday--go Niners!

[Diancecht]

short rib borscht (from “kachka”, pages 221-223); radicchio and endive salad with oranges

russian food is one thing i want to explore in 2024 and this cookbook is a good place to start.

[bloviatrix]

Totally embraced my Ashkenaz roots when making dinner tonight -

Caramelized cabbage and onions with egg noodles

[MitchW]

Made some Spanish rice, with a bit of chorizo and a few Shitake mushrooms I had in the fridge.

Also had some beautiful Hokkaido scallops and wild Gulf shrimp.

Both got the hot pan treatment.

Served them both over the rice, along with Frenched green beans, prepared in my usual style (i.e. : butter, olive oil, stock).

[Wilfrid]

I have had so much pickled souse in the freezer. I had been buying different brands and even shapes. Just finished the last two slices tonight, served on crisp toast dotted with mustard, thin cucumber slices as a garnish. 

It was great but I am thinking of a few months away from souse, scrapple and head cheese. Maybe some pheasant or squab or veal. Even a steak.

Or I could get some pig bung from Chinatown and stuff it with scrapple.

I’ll figure it out.
 

[bloviatrix]

LEO! (another Ashkie classic)

[Sneakeater]

1 hour ago, Wilfrid said:

I have had so much pickled souse in the freezer.

Not really, but:  when complaining is really bragging?

[Wilfrid]

I have certainly been bragging about headcheese, scrapple and souse for months. But you can have enough of anything, I guess.

Well, not literally anything.

[Wilfrid]

And then I oven roasted my favorite smoked longaniza for dinner so still in the fatty pork product space. Yes, it was good.

[Wilfrid]

Now pursuing my resolution to not just eat pork fat, a big fat skate wing from HMart (this is only half of it); okay, cooked in bacon fat and butter.

The wine, a remarkable artisanal and “natural” Lambrusco, dry and cloudy and juicy. Bergianti San Vincent (from Rosenthal).

[sourbroughten]

8 hours ago, Wilfrid said:

Now pursuing my resolution to not just eat pork fat,

So many ways to interpret this phrase 😀

[MitchW]

House-made crab cake, cole slaw, cocktail sauce.  Mexico made tomato, avocado, and lemon.

[StephanieL]

Belated Shrove Tuesday pancakes: savory ones with sauteed leeks and a poached egg for dinner and sweet ones with cinnamon sugar and lemon for dessert.

[Wilfrid]

Ate the other half of the gigantic skate wing, no pork fat involved.

@StephanieL You remind me of Pancake Tuesday when I was a kid. I learned to flip them in the pan and that is why I can still flip pancakes, omelettes and similar. Yes, one in ten lands on the floor but mostly the skill impresses people.

[small h]

Dry pot. I was pretty happy with this - not far off from restaurant versions I've had - but I went through a whole spice oil rigamarole that involved about 8,000 ingredients and had to be simmered for :30 and then cooled. And as far as I could tell, it added nothing to the finished product. In the future, I’ll just use chili paste, garlic, ginger and Sichuan peppercorns. And be done with it.

 

[small h]

Big ol' bowl o' borscht.

[Wilfrid]

Slight return of pork fat. Smoked longaniza.

[MitchW]

Rescued just in time (after two minutes under the broiler, which obviously gets really fucking hot):

Chicken Shepherd's Pie.

Pasta e fagioli, with cheese and salumi served alongside.

[backyardchef]

Soup looks outstanding! @MitchW