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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.

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When I'm lucky enough to bring the leftovers of this dish home...

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from our meal at Foxface the night before.  

It was easy enough, and delicious enough, to repurpose them...

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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.

 

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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."
 

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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.

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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.

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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.

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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?)

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