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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 by StephanieL
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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. 

 

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Shrimp cocktail with avocado.  House-made cocktail sauce, poached wild gulf shrimp (in a court bouillon enhanced with shrimp shells).

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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!!

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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.

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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. 

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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.

 

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It's been an amazing Nantucket Bay scallop season, which led me to do a quick sauté the other night:

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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:

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Classy, huh?!

Also served:

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Cucumber salad.

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Nantucket Bay scallop ceviche.

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Asparagus with morels (or vice versa).

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Dover sole. 

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Much wine.

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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.

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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.

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