Supper

[maison rustique]

On 11/16/2024 at 7:36 PM, StephanieL said:

I made the famous NY Times Crispy Gnocchi With Brussels Sprouts and Brown Butter, and it lived up to the hype.  I followed the recipe to the letter and it all came together really well.  The only change I made was to sprinkle aged Grand Padano on the top rather than Parmesan, simply because that's what I had.  Russian River's Robert Saison to drink.

Thanks for the recommendation. That sounds delicious!! Going to save the recipe.

[Evelyn]

could you post the recipe please @StephanieL I am not an NYT subscriber. But the dish sounds like a winner.

 

Never mind- @splinky came to the rescue with the recipe!

[StephanieL]

Glad you got it!  I'm a Times subscriber, so I'm happy to forward on any recipe from there if needed.

[small h]

Shrimp and potatoes with egg lemon sauce, sauteed cabbage with sungold tomatoes and sage butter. (Sungolds and sage from the balcony. Yes, still.)

Bonus cat.

[MitchW]

Chicken scallopini (or piccata, I guess) over linguini.  Blanched and sautéed broccoli rabe.

[relbbaddoof]

On 11/19/2024 at 10:21 PM, small h said:

Bonus cat.

How did you eat it?

[small h]

13 minutes ago, relbbaddoof said:

How did you eat it?

You really don't want to eat a carnivore - kind of gross.

[Wilfrid]

Well I had to look that up. Alligators are the most obvious because they will eat little things like birds. Sharks eat fish; frogs are technically carnivorous but it’s not like they’re eating mammals and birds.

I couldn’t find cat at the night market in Kuala Lumpur and if I had I would need to keep it a secret if I wanted to hook up with cat ladies.

(Of course, pigs and many rodents will eat meat if offered, but that doesn’t make them carnivores, just lucky to be invited.)

[small h]

It's probably not a hard and fast rule, but most of the animals we eat are herbivores. Or omnivores, like pigs. Of course, my little supposedly obligate carnivore up there napping on the couch enjoys cheese, so maybe you could eat him. If he doesn't eat you first - he is feisty.

[Wilfrid]

Oh yes, that's why I had to look up carnivores I had eaten.

[StephanieL]

An RG recipe: Duck Breast and French Lentil Salad.

Edited November 25, 2024 by StephanieL

[small h]

I decided to make shrimp saag and aloo gobi with winter greens, and as you can imagine, there’s some prep involved. I think all the dishes in the house are dirty. Also, le Beaujolais nouveau est arrivé.

The saag came out great, but the aloo gobi was bland. I think I inadvertently used too much vegetable, and didn't up the spice accordingly.

Edited November 26, 2024 by small h

[small h]

Nothing fancy, just some tuna salad, some Hungarian-style cabbage soup, and that orange wine we’ve been hearing so much about.

 

[StephanieL]

Mom's baked ziti.

[StephanieL]

Chili con carne, using the RG Mayan Reds, and cornbread.  This should last us most of the week.

[voyager]

4 hours ago, StephanieL said:

Chili con carne, using the RG Mayan Reds, and cornbread.  This should last us most of the week.

Not if I drop in.

[small h]

Finally used up the last of the dough I made months ago for some reason I don’t even remember. 

Spinach and potato pierogi with onion and sour cream. 

[small h]

Greenmarket day, so oysters, tuna don, and a curried cauliflower coconut milk soup for warmth.

[MitchW]

Rack of lamb, roasted potatoes, and roasted broccolini. 

As much as I love (and use) my countertop steam oven, there is nothing like roasting in a real, full-sized oven.

[Mitchell101]

Good minds…..

Rack of lamb and roasted potatoes for us too but had roasted delicata instead of the broccoli. 
 

The lamb came from Wegmans and everyone was happy. Very tender with lots of flavor. Each rack was $17 and easily fed 2. 

[cinghiale]

Fresh tagliatelle with guanciale, mushrooms and cooked greens. Mario Batali used to say that it’s all about the noodle. Agree

[MitchW]

2 hours ago, cinghiale said:

it’s all about the noodle

Indeed:

Not fresh, but Faella. Linguini with shrimp and peas.

[MitchW]

Céleri rémoulade. Served with...

Crispy chicken thigh, roasted Delicata squash, red rice, and sautéed snap peas.

 

[Wilfrid]

Cod loin with a revival of the Albarino, raisin, caper butter sauce I made for the scallops on Thanksgiving, a few rancho beans thrown in. And yes, that's one of several portions of (frozen) leftover soofle.

[Wilfrid]

Quick after-performance supper. Cold souse, hot toast spread with butter and Dijon, raddicchio salad with oil and fig balsamic. St Liebling spoke of flavors that know their own minds; true, but here the textures, springy souse, crunchy toast, crisp/chewy salad.