Supper

[MitchW]

Winter colors.  Upper right is sautéed chicken thigh (as Julia calls it), thigh meat removed (not neatly, obviously) and finished in the pan sauce of white wine, chicken stock, drippings, shallots, butter, lemon, parsley.

Bottom right - duck fat roasted potatoes.

Left - roasted cauliflower and broccoli.  

Not shown - salad with house-made ranch dressing.

[MitchW]

Setaro gemelli. Tossed with house-made marinara, feta cheese, olives, parsley, Parmigiano Reggiano.  Crudités with more of my house-made ranch dressing.

[StephanieL]

Fusilli with RG Marcellas, roasted delicata squash, and homemade kale pesto.

[Wilfrid]

Cold pickled souse on hot toast with capers, the lovely Jamon Jamon orange wine.

[small h]

Moqueca, and I made a decent sourdough.

[Diancecht]

beef stew with portobello mushrooms, porcini, and red wine; roasted vegetables (cauliflower, carrots, celery, zucchini, onion) with extra-virgin olive oil and crimson grape vinegar.

italian fruit salad for dessert.

[Diancecht]

[StephanieL]

Adventures in pizza making went slightly awry--the combination of possibly underproofed frozen pizza dough and a not-hot-enough oven led to N needed to bake the pizza for longer than expected, so that the crust wouldn't be raw.  However, that led to a tough crust and some of the toppings burning.  Oh well.  OTOH, the salad of roasted (garden) cauliflower and garden greens was excellent. 

[Diancecht]

chicken with olives and raisins; cabbage braised in wine, with butter and saffron.

we ran out of ground cumin, and rather than toast some cumin seeds and pound that in a mortar and pestle, i subbed some garam masala. uh-oh. hubby said, “this was not your best effort, although you had many successes lately”

oh well

[StephanieL]

Back to basics: mussels in white wine with garlic, shallots, and sweet peppers.

[small h]

Monkfish on spinach and under romesco sauce, baked potato with scallions and sour cream.

 

[small h]

Shrimp & squid with chimichurri sauce, which was too salty when I made it but is mysteriously fine now. A slaw of broccoli stems, Brussels sprouts and carrots.

[Diancecht]

hubby has a cold, so guess who is making matzoh ball soup

[StephanieL]

From The Bean Book, a Mexican-inspired dish of ground beef, red cabbage, white beans (RG Marcellas, in this case), and diced tomatoes. The recipe calls for either tostadas or rice on the side, but I went with regular corn tortillas.

[Wilfrid]

I am liking meats from Wegmans. A 1.5 lb chuck roast for $13? Okay. Slow braised with carrots, shallots and turnips. The marbling broke down beautifully to soft streaks of fat. Two days eating the slices with the broth reduced, then the last parts cut into chunks for a soup. Not photogenic but very good.

[Diancecht]

probably not as good as your bubbe’s

hubby isn’t a fan of schmaltz, so these were made with vegetable oil instead, along with eggs, matzoh meal, salt, pepper, nutmeg, chicken stock, and dill.

they’re being simmered in lightly salted water before being transferred to the pot of soup.

[Diancecht]

chicken soup with matzoh balls

 

[Diancecht]

so one of my new year’s resolutions is to cook more japanese food…

baked salmon, served with steamed rice, broccoli rabe with miso-mustard sauce (rice vinegar, hot mustard, white miso, usukuchi soy sauce), and daikon and garlic pickle. the pickle is just shredded daikon radish pickled in a mixture of usukuchi soy sauce, mirin, grated garlic, and rice vinegar. marinate the radish in a covered container in the fridge for 30 minutes before eating.

edit: we also had daikon and carrot miso soup.

Edited February 24, 2025 by Diancecht

[Diancecht]

the broccoli rabe comes together in 15 minutes. simmer in water for 5 minutes, then blanch in ice water. squeeze dry, then chop coarsely. in a bowl, whisk together 2 tablespoons rice vinegar, 1/4 teaspoon japanese hot mustard, 1-2 tablespoons white miso, and 1/4 teaspoon usukuchi soy sauce. if the resulting sauce is too intense, thin with a little water. combine broccoli rabe with the sauce, then serve.

[bloviatrix]

We spent the weekend up in Marlboro, MA at a hockey tournament. A friend lives about 20 minutes from the rink and joined us for Shabbat dinner. I made a second cut brisket in advance and took it with me. Maybe one of the best briskets I've ever made. Cooked over night at 250F. Buttery soft. Served with a salad of shredded napa cabbage, dill, and mango with a sesame soy dressing and apple kugel. Traveled with a hot plate so everything was warm.

Edited February 25, 2025 by bloviatrix

[Anthony Bonner]

how do you handle weekend tourney's? does he play on Saturdays? 

[bloviatrix]

1 hour ago, Anthony Bonner said:

how do you handle weekend tourney's? does he play on Saturdays? 

He plays for a shomer shabbat team. 2 games on Friday and the game on Saturday was at 7 pm. It was pretty cool, Saturday night was Jew night on the ice. Our 10U, 12U, and 14U teams all played the Ice Cats which is also a sabbath observant team. (last year when he was on a different team, our team hotel was across the street from the rink so we let him play on Saturday)

Our kids won that game and went into the semi-finals as the #2 seed. Kids lost in the final to the #1 seed. Boy scored the goal that brought them back to within one.

[Wilfrid]

Interesting cut of lamb from Foster Sundry, a saddle chop. I scored the wrapper of fat with a sharp knife to crisp it up. Pan red wine reduction. Very good and enough left over for a few small tacos.

[StephanieL]

Chinese stir-fry chicken with bok choy and shiitakes.  Believe it or not, this was my first crack at the "velveting" technique, where you marinate the meat in water, cornstarch, oil, and soy sauce for about 20 minutes.  It worked!

[small h]

Saag paneer, more or less.