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My first real cook, after our vacation and another almost week of not great stuff:

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A whole Snowdance Farm bird, cut up, brined, then roasted with potatoes, carrots, lemon.

Plated for Sig Eater:

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Breast with crispy skin, potatoes, carrots, sautéed broccoli rabe.

Some of the leftovers (and there were plenty), go here.

Edited by MitchW
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Mezze rigatoni with fresh artichoke hearts braised in chicken stock, garlic, shallot, peperoncino and lemon zest. Pecorino Romano.

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Endive dressed with anchovies, garlic, lemon juice, red wine vinegar, olive oil, salt, and pepper.

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2 hours ago, Sneakeater said:

It's one of the ironies of nature that artichokes, which are delicious, are such a total pain in the butt.

I was cursing the whole time, as I was “turning” these artichokes.  But I was relentless ; there were four and all I wanted was the heart! I got them. (And the stems, which should not go to waste).

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1 hour ago, MitchW said:

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Hokkaido scallops and wild gulf shrimp.  Asparagus beurre moussant.  The Rice Factory's fantastic koshihikari.

That is a very reasonably portion. I am trying* to scale back and not wind up noshing at bedtime.

 

*not successfully.  

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28 minutes ago, backyardchef said:

That is a very reasonably portion. I am trying* to scale back and not wind up noshing at bedtime.

*not successfully.  

I cook up 1/2 lb. of each.  I have a couple of scallops and shrimp left over - it'll be good for lunch today!

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I guess this was pre-gaming also, though it may have been served during the middle of the first semi:

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Potatoes, par baked with onions, shallots, pimentón, saffron and olive oil.

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Topped with Long Island Striped Bass (from the freezer), tomatoes, Spanish olives,  ramps, and more olive oil. Back into the oven.

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Checked at 15 minutes, they still needed another 5 (these were thick hunks of fish).

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Very good, if I do say so muself.

Edited by MitchW
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One of the food items my parents brought me from their trip to Norway was "Russian" dried peas.  I found that they're primarily used for stewed peas--you soak them overnight, cook them like dried beans, then add S&P and lots of butter at the end.  They usually accompany lutefisk or game meat, so N bought some duck breast, which she'll cook with endive.

Edited by StephanieL
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Bluefish in curry sauce, fava leaves with oil and lemon.

bluefish
 
Not pictured: Me realizing that the bluefish was grievously undercooked, and scraping all the fava leaves off so I could microwave it (after that, it was really nice). Also not pictured: Me wondering why some of the fava leaves had neat little holes in them, before discovering that I’d been refrigerating a small black slug for about a week.
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My chawanmushi does not have a silky smooth top, maybe because I steamed it over too-high heat? Someone spill their pascaline secrets, please, so my next attempt is prettier.

Also, the shrimp got overcooked. The chawanmushi was still good, though, because I made a nice dashi and the oyster mushrooms worked very well and what's not to like about ikura.

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Broccoli rabe oshitashi. The recipe I used lacked sesame oil, so I'm gonna add that to the leftovers as the pounded seeds are just not doing it for me.

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