small h Posted March 18 Author Share Posted March 18 Flounder with ginger scallion sauce, miso tofu vegetable soup. 2 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 19 Share Posted March 19 (edited) N synthesized a few recipes to come up with a Spanish-esque stew with cod, fresh chorizo, RG Christmas limas, cabbage, tomatoes, and green olives. Beronia Crianza 2023 Rueda verdejo to drink--I picked it up at The Spanish Table in Berkeley for a good price. Edited March 19 by StephanieL 2 Quote Link to comment Share on other sites More sharing options...
cinghiale Posted March 19 Share Posted March 19 Thanks for The Spanish Table rec, Stephanie. Lots to choose from per the website, especially the tinned stuff. I will mosdef visit during my semi-annual visit to Oakland next month. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted March 20 Share Posted March 20 A friend gave me some of her cottage pie that she'd made for St. Pat's. I have an abundance of asparagus and porotta that I got at Costco, so I heated up the pie and cooked a bread. Sauteed some asparagus in a bit of butter and a sprinkle of Penzey's Curry Now and wrapped the asparagus in the bread. 3 Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 20 Share Posted March 20 Shrimp cocktail with avocado. House-made cocktail sauce, poached wild gulf shrimp (in a court bouillon enhanced with shrimp shells). Nantucket Bay Scallop linguini. Sauce of butter, shrimp/scallop court bouillon, garlic, scallions, white wine, lemon. After dinner, I went down to the grocery store and scored 2 pints of Häagen-Daza, on sale at 2 for $9!! 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted March 21 Share Posted March 21 Working on cleaning out pantry and fridge. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 23 Share Posted March 23 Fusilli with kale pesto, roasted delicata squash, and RG flageolets. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 24 Share Posted March 24 shrimp scampi, served with horta (braised greens (chard, cilantro) with lemon and olive oil) 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted March 24 Share Posted March 24 I had a late lunch out yesterday with friends so wasn't terribly hungry last night. I had a light snack with a glass of wine. Quote Link to comment Share on other sites More sharing options...
small h Posted March 24 Author Share Posted March 24 I could not stop dashi-ing after the oden omakase, so the night before last I steamed some clams in dashi I made myself, along with a new-to-me Japanese green, komatsuma. And I also torchon-ed a nice piece of monkfish liver I got from PE & DD seafood (they also sold me the clams) and served it with ponzu and grated black radish. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 26 Share Posted March 26 Pan-roasted bone-in chicken thighs, sauteed mushrooms and leeks, and mashed red potatoes. A nice, simple weekday meal. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted March 27 Share Posted March 27 I've been craving biscuits and sausage gravy. For only one person who doesn't eat much, I wasn't sure it would be worth the trouble. I discovered that Jiffy makes biscuit mix--easier than scratch and not nearly as wasteful as buying a box of Bisquick. The box makes 5 biscuits--I used half and made two, so I've got leftovers. The sausage is from a local producer via my milkman. Quote Link to comment Share on other sites More sharing options...
voyager Posted March 27 Share Posted March 27 Larder plate: asparagus and poached eggs on dill rye fried bread with Meyer lemon beurre blanc. Bad plating but delicious 2 Quote Link to comment Share on other sites More sharing options...
small h Posted March 27 Author Share Posted March 27 7 minutes ago, voyager said: Bad plating Abstract! abstract plating. Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 27 Share Posted March 27 It's been an amazing Nantucket Bay scallop season, which led me to do a quick sauté the other night: And served them over rice, with a side of well-cooked broccoli. And I was a guest at a dinner party the other night, at a friend's home. Food was cooked by a pro. My contribution was 3 batched freezer cocktails (Negroni, Manhattan, and a wet Beefeater Martini), along with Union Square bar nuts, and house-made pigs in blankets: Classy, huh?! Also served: Cucumber salad. Nantucket Bay scallop ceviche. Asparagus with morels (or vice versa). Dover sole. Much wine. 2 Quote Link to comment Share on other sites More sharing options...
small h Posted March 27 Author Share Posted March 27 2 minutes ago, MitchW said: Asparagus with morels (or vice versa). That's like my earnings for 2024, arranged on a platter. 2 Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 27 Share Posted March 27 16 minutes ago, small h said: That's like my earnings for 2024, arranged on a platter. Which platter - the pigs in blankets? Quote Link to comment Share on other sites More sharing options...
small h Posted March 27 Author Share Posted March 27 No, the asparagus and morels. It was a good year. 🤣 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted March 28 Share Posted March 28 Those scallops bring back great memories of eating them at Anthony's Pier 4 in Boston when I lived there. Still can't believe it is gone. Love scallops and I can't recall the last time I had them. I need to fix that. Quote Link to comment Share on other sites More sharing options...
Mitchell101 Posted March 28 Share Posted March 28 My fish store is charging $50 per lb for those scallops….. Quote Link to comment Share on other sites More sharing options...
MitchW Posted March 28 Share Posted March 28 59 minutes ago, Mitchell101 said: My fish store is charging $50 per lb for those scallops….. That's pretty much the going rate at retail. $46 via Fresh Direct. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted March 30 Share Posted March 30 With Passover starting in two weeks, I'm trying to empty out my freezer. Since I discovered some homemade pizza dough and some ground lamb, I made a very large lachmagine. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted March 30 Share Posted March 30 Ah, you do the full chametz clean then. Otherwise, lamb matzo pizza could be interesting. Quote Link to comment Share on other sites More sharing options...
Diancecht Posted March 30 Share Posted March 30 we bought some lamb shanks from guerra’s quality meats. they’ll be roasted for a few hours and served with potatoes and horta. the latter, this time, will be beet greens and spinach. hubby is visiting my father-in-law next week (who you may recall is in assisted living in new jersey). i said “we’ll see you in a few months” … so i have been following your adventures in the “places to be curious about” thread with great interest 😉 because we’ll follow that visit with a trip to nyc. Quote Link to comment Share on other sites More sharing options...
bloviatrix Posted March 31 Share Posted March 31 5 hours ago, StephanieL said: Ah, you do the full chametz clean then. Otherwise, lamb matzo pizza could be interesting. I already have some ground lamb for passover. I'm not sure if I'll be making koftes or a mina, which is sephardic meat and matzo pie. Quote Link to comment Share on other sites More sharing options...
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