Supper

[small h]

Glad your kid liked it! I saw the first incarnation, and this one was just as good! (Albeit not as star-studded.)

[maison rustique]

Grilled brie, apple and bacon sandwich in the making.

[small h]

Big bowl o' soba soup, little bowl o' slaw.

[MitchW]

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

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

Plated for Sig Eater:

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

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

Edited April 1, 2024 by MitchW

[StephanieL]

--Leg of lamb "steaks" with eggplant and red pepper puree
--Fingerling potatoes and Brussels sprouts roasted in the lamb fat
--Delirium Noel beer to drink

[MitchW]

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

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

[Sneakeater]

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

[MitchW]

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).

[small h]

Pre-gaming.

[MitchW]

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

[backyardchef]

1 hour ago, MitchW said:

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.  

[MitchW]

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!

[small h]

Pre-gaming, part II. This time with traif!

[MitchW]

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

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

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

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

Very good, if I do say so muself.

Edited April 7, 2024 by MitchW

[StephanieL]

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 April 7, 2024 by StephanieL

[MitchW]

Caesar salad.

Broccoli rabe.

Spaghetti and meatballs.

[MitchW]

Blurry first course:

With a mayo/vinaigrette dipping sauce.

Main course:

Wild gulf shrimp, ramps, hot cherry peppers with linguini.

[StephanieL]

From the book Fagioli: Livornese chicken and white bean stew.

[MitchW]

Shrimp cocktail salad, I guess.  Followed by crab cakes and asparagus.

[bloviatrix]

Dinner Friday night was lamb shanks praised in sauvignon blanc with tyme and apricots. With wintered over broccoli rabe on the side. The shanks were so tender and soft.

[small h]

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

 

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.

[StephanieL]

Lamb bredie (stew) with RG Christmas Limas, green garlic, golden beets, and the beet greens.  Sourdough baguette to sop up the liquid.

[MitchW]

Roast chicken like Marcella says (with a lemon or two inside).  This chicken was pre-salted and rested for 48 hours prior to roasting - makes a big difference.

[small h]

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.

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.

 

[MitchW]

I think all steam is the same temperature, no?