small h Posted January 9 Author Share Posted January 9 Fennel and monkfish risotto, parsley and carrot salad. 2 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted January 9 Share Posted January 9 @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. Quote Link to comment Share on other sites More sharing options...
small h Posted January 10 Author Share Posted January 10 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. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted January 12 Share Posted January 12 Caramelized onions and cabbage with sweet Italian sausage. Not the prettiest dish, but full of savory deliciousness. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 13 Share Posted January 13 Pan-seared chicken thighs with caramelized onions and fennel, served over red lentils cooked in the Insta-Pot. Quote Link to comment Share on other sites More sharing options...
small h Posted January 14 Author Share Posted January 14 All things khaki. And I managed not to fail at hollandaise, like I usually do. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 14 Share Posted January 14 Tonight, the first Dungeness crabs of the season. Quote Link to comment Share on other sites More sharing options...
small h Posted January 14 Author Share Posted January 14 Jealous. Quote Link to comment Share on other sites More sharing options...
small h Posted January 15 Author Share Posted January 15 The time for winter borscht is now. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted January 18 Author Share Posted January 18 Homemade fettuccine with roasted oyster mushrooms and sage butter. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted January 19 Author Share Posted January 19 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). Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 19 Share Posted January 19 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. Quote Link to comment Share on other sites More sharing options...
small h Posted January 19 Author Share Posted January 19 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. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 20 Share Posted January 20 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. 1 Quote Link to comment Share on other sites More sharing options...
Diancecht Posted January 22 Share Posted January 22 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. Quote Link to comment Share on other sites More sharing options...
maison rustique Posted January 22 Share Posted January 22 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. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted January 25 Author Share Posted January 25 Finally made non-terrible fried rice. Yay. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 25 Share Posted January 25 From the NY Times: Baked Barley Risotto With Mushrooms and Carrots 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 26 Share Posted January 26 --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. Quote Link to comment Share on other sites More sharing options...
small h Posted January 28 Author Share Posted January 28 Monkfish with bok choy, and potatoes au gratin. Used up the cream cheese! And the potatoes! Woot! 2 Quote Link to comment Share on other sites More sharing options...
MitchW Posted January 31 Share Posted January 31 Spaghetti with shrimp and scallops. Broccoli rabe. 3 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 31 Share Posted January 31 (edited) 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 by StephanieL Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted January 31 Share Posted January 31 Wagyu strip from HMart I thought was good value, $14 I think. One of the better steaks I've cooked at home within memory. Quote Link to comment Share on other sites More sharing options...
small h Posted Sunday at 03:29 PM Author Share Posted Sunday at 03:29 PM 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. 2 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted Monday at 08:38 PM Share Posted Monday at 08:38 PM --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 1 Quote Link to comment Share on other sites More sharing options...
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