Supper

[Wilfrid]

See? More pork fat. Toulouse sausage from Ends Meat. The flavor was fine but it was very loose; made in-house that’s what can happen.

Oh and a roasted shallot.

I did have salad (and Montgomery’s cheddar to follow).

[Sneakeater]

That’s a very attractive sausage plate.  

[Wilfrid]

It wasn’t supposed to be a smiley face. I should do Wylie and move everything to the outer rim. 

[Wilfrid]

Zabar’s meatloaf tonight which I will not photograph. Tomorrow, first time cooking a strip steak in years. I foresee great battle between vent and smoke detector.

[Wilfrid]

Oh, I have garlic and good butter so maybe garlic butter on the steak. Working remotely obviates the need for respectable breath in the morning.

[MitchW]

Just make sure this doesn’t happen…

 

 

[MitchW]

Though you’ve possibly not seen that either.

[StephanieL]

Simple recipe from Rancho Gordo: King City Pinks, chard from our garden, onion/garlic/jalapeno, and S&P. The individual bowls were topped with finely chopped mixed nuts and a squeeze of lemon.

[bloviatrix]

Friday night dinner for 7

Cranberry bean and pasta soup

Chuck roast rubbed with herbs and garlic on a bed of potatoes
Salad of Christmas Limas, Beets, and Quinoa
Broccoli with a tahina-lime dressing

Blondies for desert

 

[Wilfrid]

The strip steak. Looks great, doesn’t it? Caramelized surface, medium rare within.

No. It was like eating a shoe. Chewy and chewier. Happily, the super-expensive cheese which followed is magnificent. 

[AaronS]

was the steak from ends meat?

[Wilfrid]

Yes it was. How disappointing.

[Diancecht]

saturday:

baked black cod, sweet-and-sour braised carrots. the vegetable side was from cooking alla giudia, page 222.

[Diancecht]

sunday:

meatballs in tomato sauce; endive braised with garlic and mint; radicchio and little gem lettuce salad; ricotta cheese and honey for dessert 

[StephanieL]

N made cock-a-leekie, using an amalgam of the NY Times recipes, other recipes, and her own technique (e.g., deglazing the pot with Scotch).

[Wilfrid]

Happier ending to that steak. I had almost half that piece left after I gave up chewing. I sliced it as thin as I could, heated the slices gently, and it was much more approachable. The flavor was fine, I just needed to be able to chew and digest.

 

[Sneakeater]

5 hours ago, StephanieL said:

and her own technique (e.g., deglazing the pot with Scotch).

Is it any wonder that N got tenure?

[Sneakeater]

1 hour ago, Wilfrid said:

I just needed to be able to chew and digest.

You're SO persnickety!

[Wilfrid]

I am going back to cooking offal.

[MitchW]

New Mexico style chile con carne. Dried Hatch red chilis, rehydrated and turned into a sauce with garlic and stock. Grass-fed beef and Yukon potatoes, along with garlic and onions.  Black beans, simply cooked.  Served with both flour and corn tortillas. A little taste of downtown Albuquerque, and Duran Central Pharmacy (where the freshly made flour tortillas are probably better than Corima's), for Significant Eater.

[small h]

The beautification power of parsley (or cilantro).

[backyardchef]

On 2/25/2024 at 11:32 PM, AaronS said:

was the steak from ends meat?

I would expect that from the Meat Hook, but surprising for Ends Meat. 

[MitchW]

Chicken thighs cacciatore.  Braised baby artichokes and celery.

[small h]

I was very excited to encounter razor clams at USQ, which I can't recall ever seeing there before. Reader, I bought them.

[Wilfrid]

Not often seen in these parts.