maison rustique Posted February 8 Share Posted February 8 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? Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted February 8 Share Posted February 8 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. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 8 Share Posted February 8 (edited) My mom used to get kosher veal Italian sausage from the butcher all the time. Edited February 8 by StephanieL Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted February 9 Share Posted February 9 Just wait until I get my order of kosher charcuterie that I'm waiting on. Quote Link to comment Share on other sites More sharing options...
Mitchell101 Posted February 9 Share Posted February 9 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. 2 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 11 Share Posted February 11 Chicken, butternut squash, and mushroom tagine over couscous. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 11 Share Posted February 11 Straight-off-the-boat Dungeness crab for Super Bowl Sunday--go Niners! Quote Link to comment Share on other sites More sharing options...
Diancecht Posted February 12 Share Posted February 12 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. 1 Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted February 14 Share Posted February 14 Totally embraced my Ashkenaz roots when making dinner tonight - Caramelized cabbage and onions with egg noodles 3 Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 15 Share Posted February 15 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). 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 16 Share Posted February 16 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. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted February 16 Share Posted February 16 LEO! (another Ashkie classic) 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted February 16 Share Posted February 16 1 hour ago, Wilfrid said: I have had so much pickled souse in the freezer. Not really, but: when complaining is really bragging? 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 16 Share Posted February 16 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. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 17 Share Posted February 17 And then I oven roasted my favorite smoked longaniza for dinner so still in the fatty pork product space. Yes, it was good. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 18 Share Posted February 18 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). 1 Quote Link to comment Share on other sites More sharing options...
sourbroughten Posted February 18 Share Posted February 18 8 hours ago, Wilfrid said: Now pursuing my resolution to not just eat pork fat, So many ways to interpret this phrase 😀 Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 18 Share Posted February 18 House-made crab cake, cole slaw, cocktail sauce. Mexico made tomato, avocado, and lemon. 2 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted February 18 Share Posted February 18 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. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 19 Share Posted February 19 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. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted February 19 Author Share Posted February 19 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. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted February 20 Author Share Posted February 20 Big ol' bowl o' borscht. 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted February 20 Share Posted February 20 Slight return of pork fat. Smoked longaniza. Quote Link to comment Share on other sites More sharing options...
MitchW Posted February 21 Share Posted February 21 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. 2 Quote Link to comment Share on other sites More sharing options...
backyardchef Posted February 21 Share Posted February 21 Soup looks outstanding! @MitchW 1 Quote Link to comment Share on other sites More sharing options...
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