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small h

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9 hours ago, small h said:

Happy colonoscopy prep day to all who celebrate, and I'm guessing that's all y'all! No fiber for small _today. Instead, acres of beige-ness.

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You get real food?    I get clear liquid and green jello!

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Cacik, a Turkish yogurt/cucumber soup, made very similarly to tzatziki. Often served in lieu of a salad, before the rest of the meal. Lots of fresh herbs; in this case dill, mint and parsley. I like to serve it pretty thick, but it can be thinned out with water, to give it more of a soup consistency.

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Pan fried chicken thigh, green beans (blanched and sautéed in chicken thigh drippings), and spud puppies.

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I received this as a complimentary gift.

Haven's Kitchen Sunshine Chili Aioli

 

"Sort of like a spicy mayo, but all grown up. A creamy base starring fruity aji amarillo (a beloved Peruvian chili pepper), bright citrus zest, and sweet garlic. Drizzle it, dip it, and spread it on everything."

No, not on everything. I am not a fan of the grand aioli. I wonder what I should do with it? It is also vegan: chickpeas rather than eggs. Dip for chips is easy, but maybe there is something more ambitious.

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Friday night dinner. Lots of local eats.

Salmon with a spicy soy, garlic, and ginger glaze. It was a little salty - next time I'll used the reduced salt soy sauce.
Local CORN!!!
Salad with green and wax beans, peppers and basil
Pesto pasta

To drink Hendrick's Grand Cabaret mixed with a citrus-passion fruit syrup and seltzer, which goes together perfectly.

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Living off the land. Daylilies from next to the driveway. Basil from the balcony. Lettuce from the garden.

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Grilled seafood and vegetables. H got this cut rate charcoal that never seems to get very hot. I'm trying to figure out how to compensate.

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A really lovely penne al pesto (with potatoes), though I forgot the already blanched string beans, because...I forget things every now and then.

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Grilled branzino, with couscous and chopped salad...Jack's Wife Freda.

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Posted (edited)
2 minutes ago, small h said:

I see you haven't met my Thrifty Man Who Also May Be A Hoarder.

There are reasons to be thrifty, and then...there are reasons to not...like when you want to sear stuff on your grill.

Edited by MitchW
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2 hours ago, MitchW said:

There are reasons to be thrifty, and then...there are reasons to not...like when you want to sear stuff on your grill.

Like when an inferior product is going to screw up something prime.

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Posted (edited)

Okay, so this was kind of a disaster. I am at best a medium good cook. My knife skills are pretty shoddy. I have no actual training other than what I've acquired through osmosis.

But! I got very excited about seeing @danielboulud in the first episode of @thebearfx Season Three, making sea bass in a potato crust. I have sea bass! I have a potato! I have...red wine, maybe it's Barolo, maybe it isn't, shut your mouth. I don't have shallots, but I have onions, and who's gonna know, really.

Anyway, I was not successful in wrapping the sea bass in thinly sliced potato, partly because I wasn't sure how thinly sliced the potato should be. I made two piles: 1/8" and 1/16" and neither worked that well.

Also, I've made red wine reductions before with success, but damned if I know what happened here. Bitter, no wine taste, just grease, basically. Ugh.

I actually liked how it came out. Which was definitely not how it was supposed to come out, but whattaya gonna do.

 

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Edited by small h
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@small h, Very bold of you to attempt to make it. It seems pretty difficult, at least for me. (l’m a pretty decent cook with poor knife skills.)

Pre-pandemic, we ate often at Cafe Boulud at its original location. Given that this is Boulud’s signature dish, it was usually on the La Tradition section of the menu, and I’d occasionally order it. I just checked the menu at Cafe Boulud’s new location, and it is on that menu section. There’s even a photo of it. 

This reminds me of the time when I attempted to make a favorite dish from EMP: Avocado Roulade with Prawn.  Many years ago, I was gifted the first EMP cookbook for my birthday, and the recipe is in it. To make a long story short, it was a disaster. 
 

 

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