voyager Posted September 20, 2023 Share Posted September 20, 2023 "Better the second time around..."? Mississippi Roast hash. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 20, 2023 Share Posted September 20, 2023 There's no way that's not insanely good. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 20, 2023 Share Posted September 20, 2023 I was looking at preparing salt cod for tonight, then I remembered I had been invited to dinner. Chore postponed. Quote Link to comment Share on other sites More sharing options...
small h Posted September 21, 2023 Author Share Posted September 21, 2023 Tortilla Espanola. Made with leftover French fries and (unnecessary) shrimp. Why is this so good? It has no business being this good. It's a stupid potato and onion omelet. I might make another one tonight. Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 21, 2023 Share Posted September 21, 2023 On 9/20/2023 at 11:42 AM, Wilfrid said: I was looking at preparing salt cod for tonight, then I remembered I had been invited to dinner. Chore postponed. Postponed for one day only. Will be a straightforward presentation tonight, although it has occurred to me that I could make brandade with cauliflower instead of potatoes. Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 22, 2023 Share Posted September 22, 2023 When I'm lucky enough to bring the leftovers of this dish home... from our meal at Foxface the night before. It was easy enough, and delicious enough, to repurpose them... By emulsifying the leftover "sauce" with some pasta cooking water. And there was enough to even have a few hunks of the fluke, barely warmed, atop the spaghetti. So...spaghetti con pesce piatto di Foxface Natural. Or something like that. String beans and carrots to accompany. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 22, 2023 Share Posted September 22, 2023 N used the remaining Rosh Hashanah chicken to make her "uncrusted pot pie": chicken, mushrooms, carrots, and onions in a brown gravy. Spatzle with parsley to soak up the gravy. The leftovers will be part of the pre-fast meal Sunday evening. Quote Link to comment Share on other sites More sharing options...
small h Posted September 23, 2023 Author Share Posted September 23, 2023 The rare meal that I can cook for both of us. Shrimp and morel risotto, sorrel and horseradish salad with chopped egg. The latter was surprisingly excellent, considering how it was composed of "stuff I need to use up." Quote Link to comment Share on other sites More sharing options...
voyager Posted September 23, 2023 Share Posted September 23, 2023 Tell us about this sorrel salad. Quote Link to comment Share on other sites More sharing options...
small h Posted September 23, 2023 Author Share Posted September 23, 2023 I grow sorrel on my balcony. And I stuck a piece of horseradish root in the dirt a while back because it had started to grow in the vegetable drawer, and I was like fine, be a plant, then. The young horseradish leaves are sharp, and the sorrel is sour. Chopped egg and ranch dressing set them off unexpectedly well. A little salt and pepper and there you are. 1 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 24, 2023 Share Posted September 24, 2023 (edited) mushroom, celery and parmesan salad; baked black cod; roasted potatoes with garlic, onion and herbs; sautéed zucchini Edited September 24, 2023 by Diancecht Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 24, 2023 Share Posted September 24, 2023 Yo baked black cod! Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 25, 2023 Share Posted September 25, 2023 it’s been like the third or fourth week in a row. i think we’re addicted to it. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted September 25, 2023 Share Posted September 25, 2023 boiled beef with vegetables, served with italian salsa verde; boiled potatoes; meat broth; early girl tomato salad; fruit salad in moscato for dessert. leftover boiled beef is awesome by itself or in sandwiches, or smothered in tomato sauce. it’s a little over 2.8 lbs./1.27 kg beef brisket that was simmered over low heat for 4 hours with bay leaf, peppercorns, celery, carrots, onion and parsley. the salsa verde consists of basil, cilantro, dill, chives, flat leaf parsley, garlic, anchovies, capers, red wine vinegar and extra-virgin olive oil. we use it like ketchup. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 25, 2023 Share Posted September 25, 2023 You know what I like better than boiled beef? NOTHING Quote Link to comment Share on other sites More sharing options...
MitchW Posted September 25, 2023 Share Posted September 25, 2023 Sunday gravy. With meatballs and sausage. Over Faella gemelli. Braised peas with. 2 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 26, 2023 Share Posted September 26, 2023 If you forget to thaw the tripe and it's probably too late to start cooking it even if you defrosted it, here's what you can do. Take the massive slab of headcheese from Schaller and Weber. Cut a thick slice from it. Melt it in a pan, jostling it with a fork, until you have the chunks of meat in a now liquified jelly. Dump this over a salad and toss. Quote Link to comment Share on other sites More sharing options...
voyager Posted September 26, 2023 Share Posted September 26, 2023 Home from the country, hungry, don't feel like cooking -> sausage hash. (Have I mentioned that I love hash in all its infinite variety? Meats of all kinds, fish, shellfish, mollusks, all delicious. What's not to like about onions, potato and protein?) 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 26, 2023 Share Posted September 26, 2023 YO HASH Quote Link to comment Share on other sites More sharing options...
voyager Posted September 27, 2023 Share Posted September 27, 2023 An experiment: grilled prawns on curried carrot puree. This was "good", and worth the try, but is possibly a winner with proper tweaking. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted September 27, 2023 Share Posted September 27, 2023 I'd eat that. Quote Link to comment Share on other sites More sharing options...
small h Posted September 27, 2023 Author Share Posted September 27, 2023 (edited) Same. Throw a little harissa on there. Carrots love harissa, in my experience. Edited September 27, 2023 by small h 1 Quote Link to comment Share on other sites More sharing options...
voyager Posted September 27, 2023 Share Posted September 27, 2023 So do I! Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted September 29, 2023 Share Posted September 29, 2023 For those who can tolerate Instagram I liked this picture. https://www.instagram.com/p/Cxwe_kVM58n/?igshid=MzRlODBiNWFlZA== 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted September 29, 2023 Share Posted September 29, 2023 Mujaddara, using the RG Puglia lentils, with braised collards on the side. Quote Link to comment Share on other sites More sharing options...
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