Supper

[small h]

Fennel and monkfish risotto, parsley and carrot salad.

[maison rustique]

@small h, that salad looks delicious. I love parsley-based salads. I make one occasionally (with sun-dried tomatoes & other stuff), though I seem to like it more than anyone else. And the last few years, the critters and birds ate more of my parsley than I could harvest. Harrumph. 

[small h]

I had a good parsley harvest this year (and indeed, the plants are still hanging in there). But of course this salad was made with bought parsley. I really should do more with herb-heavy salads.

[bloviatrix]

Caramelized onions and cabbage with sweet Italian sausage. Not the prettiest dish, but full of savory deliciousness.

[StephanieL]

Pan-seared chicken thighs with caramelized onions and fennel, served over red lentils cooked in the Insta-Pot.

[small h]

All things khaki. And I managed not to fail at hollandaise, like I usually do.

[StephanieL]

Tonight, the first Dungeness crabs of the season.

[small h]

Jealous.

[small h]

The time for winter borscht is now.

[small h]

Homemade fettuccine with roasted oyster mushrooms and sage butter.

[small h]

After a four hour shopping trip (would've been briefer, but I made some transportation errors, and DiPalo's line is VERRRRY SLOW), I had assembled the makings of (among other things, obviously) chirashi, so I decided to try my hand at it. I even got out the good knife! I am untrained at cutting fish, as is obvious, and I also suck at omelettes, as previously whined about, but I was not displeased.

Also made broccoli leaf oshitashi and ponzu sauce for these amazingly easy-to-open oysters (Wellfleets and Bad Boys).

[Wilfrid]

DiPalo's believes firmly in slow shopping. When I worked in midtown I would take an early or late lunch, zip down there and find it almost empty. That was years ago.

[small h]

I think (also judging by the cleaned-out vendors at USQ) that a lot of people were storm shopping, as was I. I got to DiPalo's at 3:30 and there were about 25 people on line, which is unusual. I wish they had an express line for people who don't need to taste 40 different hams.

[StephanieL]

Butternut squash, black-eyed pea, and coconut milk curry, served over basmati rice.  The recipe actually calls for pumpkin, but we're at the end of winter squash season here and I was lucky to find anything at the farmer's market.

[Diancecht]

minestrone di verdure, e macedonia di frutta.

i managed to clear out all the vegetables in the fridge. that’s great; it means we can get new stuff in the next few days.

[maison rustique]

I had some things to use up so put Italian sausage, potatoes, tomatoes, onion, olives, soffritto and eggs in a small baking dish. Poured eggs over and sprinkled with cheese. Baked in toaster oven. Still getting the hang of cooking for one.

 

[small h]

Finally made non-terrible fried rice. Yay.

[StephanieL]

From the NY Times: Baked Barley Risotto With Mushrooms and Carrots

[StephanieL]

--Broiled lamb chops with berbere seasoning and a chimichurri sauce

--RG yellow split peas cooked with ginger and onions, from the Ethiopia cookbook

--Roasted cauliflower from our garden

We didn't have tej, so I opened this mead we got at the National Museum of Denmark.  It's not like any mead I've ever had; to me, it tastes a lot like buckwheat.  N said that she'd prefer it as an aperitif in small amounts (like a dry sherry), rather than having it in wine glasses with a meal.

[small h]

Monkfish with bok choy, and potatoes au gratin. Used up the cream cheese! And the potatoes! Woot!

[MitchW]

Spaghetti with shrimp and scallops.  Broccoli rabe.

[StephanieL]

We had leftover yellow split peas from dinner a few nights ago, so N made another lamb dish from Ethiopia.  This stew would normally use slow-cooked leg of lamb, but in the interest of time she used ground lamb and just kept the spice profile.

One thing N has noticed is that the two recipes she's made from this book use a lot of onions, but they aren't caramelized--they're finally chopped and allowed to melt into the dish.  This means there hasn't been a fond, with a corresponding lack of "fond" flavor.  Perhaps that's part of the Ethiopian cooking style?

Edited January 31, 2025 by StephanieL

[Wilfrid]

Wagyu strip from HMart I thought was good value, $14 I think. One of the better steaks I've cooked at home within memory.

[small h]

Homemade cheese ravioli with a sauce of artichokes, king oyster mushrooms, tomato, sage butter and cream. No complaints about this! Except that my freezer is a little too full of pasta.

 

[StephanieL]

--Pork butt, first seared at a high heat and then roasted at a lower heat for about an hour

--RG Mantequilla beans, simply cooked

--Sweet-and-sour red cabbage

--Steamed bread dumplings, made with frozen pizza dough.  They came out dense, so N said that next time she'd leave enough time to make homemade bread dough

--For dessert, king cake from Dong Phuong Bakery