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Asparagus with Dijon vinaigrette.

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Coq au Vin.  Using a whole bird, cut-up into parts (but leaving the breast whole), salted and rested since the day before.  

After cooking, I "carve" half the breast off for Significant Eater, as she likes it.  My plate consisted of wings, back with oyster, neck, one thigh, and some other really good parts.  Hard to see, but mushrooms, pearl onions and lardons are all in there. 

Parsley potatoes and baguette served with, and we're almost in Paris.  Except for:

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Our favorite California Pinot Noir, as I didn't feel like searching for a Burgundy, though I know I have a couple of bottles here.

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33 minutes ago, relbbaddoof said:

Lovely-looking asparagus^*. How did you cook it?

^* As is everything else. Were I half the food photographer you are (and a quarter the cook) I'd be a happy man.

Asparagus blanched (till done), shocked and then plated.

Thanks - you're too kind.  Speaking of being a happy man...

 

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1 hour ago, voyager said:

I have found a simple way to blanch asparagus is to use a skillet with 1/2 - 3/4 " water.    Fast to boil, tender-crisp in very few minutes.  

That's my go-to method, too, but I add a pat of ghee. Still, last Sunday the asparagus from Formaggio Ktichen (the mothership in Cambridge) was young enough that by the time the water evaporated the tips of the spears had seared slightly.

 

 

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26 minutes ago, relbbaddoof said:

Formaggio Ktichen (the mothership in Cambridge)

 

 

I recently visited the shop for the first time. Pretty impressive. Not quite as stellar as Zingerman’s in Ann Arbor or Di Bruno Brothers in Philly, but a great resource nonetheless for someone on the central CT coast, where cheese mongers are scarce. Parking in that residential neighborhood is a bitch, though. The best food purveyor I’ve found in Cambridge is Savenor’s - real gem.

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Recently, I got a frozen pizza from my milkman. I baked it a few days ago. I doctored it, but it was still dreadful--dry and no flavor. I tried a second time with leftovers and I still couldn't like it. Trying hard not to waste food, yesterday I cut it into pieces, Put in a baking dish with more olives, tomatoes and onions, and poured over eggs, milk and copious seasonings. Topped with mozzarella about halfway through baking. A pizza strata. Not the best strata I've ever made but it was vastly better than the original pizza.

 

May be an image of omelet

May be an image of shepherd's pie

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Nice save, I guess.    While I try not to waste food, husband was a bear about sending good money after bad, often encouraging me to "cut my losses" when it came to salvaging food we didn't like.

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Coincidentally, I also had a terrible free meal last night. In my coop, people often leave their extra food in the laundry room (don’t ask) for others to take, and the other day I decided to pick up a shelf-stable vegetarian Kosher shells & cheese, probably someone’s reject from Meals on Wheels.The filling was a tan paste, not recognizable as any kind of cheese. The topping was very sweet tomato sauce, corn, green beans and peas. I don’t understand the logic behind this at all. And I feel bad for people who have no other options.

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On 4/2/2025 at 6:30 PM, cinghiale said:

I recently visited the shop for the first time. Pretty impressive. Not quite as stellar as Zingerman’s in Ann Arbor or Di Bruno Brothers in Philly, but a great resource nonetheless for someone on the central CT coast, where cheese mongers are scarce. Parking in that residential neighborhood is a bitch, though. The best food purveyor I’ve found in Cambridge is Savenor’s - real gem.

Were you at the main Cambridge location on Huron Ave or at their other store in Kendall? Savenor's is a great butcher's store, with a bit of this and a bit of that added on here and there, but I can't see how it even begins to compare with FK in any other respect: cheese, charcuterie, grains and pastas, jams, etc. Plus, their baked goods and prepared foods.

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1 hour ago, cinghiale said:

Savenor’s, I meant that it really rocks as a butcher shop.

Totally agree.

ETA: Although the newer M.F.Dulock gives/gave them a run for their money for certain things (but not aged beef, or wagyu-ish things). I use the possible past tense because Michael Dulock fell seriously ill a couple of years ago, and the shop passed to other hands. In that time I've had other things on my mind than meat, so haven't checked out what it's like under the new ownership.

 

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(Formerly) live crawfish from Aquabest, and I managed to not drop them on the kitchen floor this time, thus denying my cat a lot of excitement. With over-wintered collards and potato and egg salad.

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My current favorite pan (Staub) to make a pasta sauce in.  Plenty of room to then toss the pasta.

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Setaro maccheroncini rigate with Marcella mushroom sauce.  Cremini mushrooms, onion, garlic, anchovies, white wine, tomatoes.

The Staub inherited from Sneakeater.

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On Tuesday, N made sausage and peppers. Yesterday, she combined the leftover sauteed peppers and onions with bucatini and RG Alubia Blancas.  We now have beans left over, so those will probably go into a fish dish on Sunday.

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