Supper

[Wilfrid]

I am using the blender formerly owned by the Johnsons: clearly too large and heavy to fly back to the UK

 

[small h]

Eggplant parm, to use up some parm I grated for mac & cheese and then forgot to add.

And this salad I've been working on, which is now sorrel, horseradish leaves, chopped egg and tarragon ranch. I think this is the final version.

[MitchW]

Dusted off the paella pan last night...

Chicken paella.  With a nice socarrat.

[StephanieL]

I put up some RG Reboseros to soak, thinking I'd make chili, but when I went to the butcher they had some great-looking garlic sausages so I changed plans. N cooked the sausages separately and sliced them up, then I cooked the beans (with the soaking water) in the deglazed Dutch oven.  Because I'd ended up adding too much water, I threw in some buckwheat groats towards the end to try and soak some of the liquid up, but in the end it was still more soup than stew.

On the side: rainbow carrots and romanesco broccoli that I cut up, tossed with olive oil, S&P, and dried thyme, tarragon, and rosemary, and roasted in a 400-degree oven for about 45 minutes.  Kind of an autumnal meal even if I was wearing a T-shirt today and the forecast is saying it'll be 89 on Thursday.

Edited October 16, 2023 by StephanieL

[Wilfrid]

Back to the brandade which I froze as I was in Cali for a week. Eating it warm with toasted bread and sliced tomatoes. There is a lot of it. I think the final batch will be squeezed dry, breaded and eaten as fish cakes.

But not tomorrow as I am being swept away to a Gala dinner for which I may actually wear a necktie. Remember that?

[Wilfrid]

Last night. I had ordered bags of zero carb tortilla chips from, well, Mr Tortilla. There was a bag of tortilla wraps with the order. Freebie I guess.

Finely chopped a length of stinky longaniza, plus some tomato; spread the wraps with crema Mexicana and hot sauce; cooked the sausage and rolled it all up together.

Very good because the brand of longaniza is very good. No, I can’t remember, I will look harder next time.

[bloviatrix]

Clean out the crisper drawer dinner - caramelized onion and cabbage tossed with runny egg. Kid actually liked it!

[MitchW]

Penne with mushrooms marinara.  Roasted (heirloom) carrots with cumin, parsley and lemon.

[small h]

10 minutes ago, MitchW said:

Roasted (heirloom) carrots with cumin, parsley and lemon.

Stealing this idea for tonight.

[bloviatrix]

Fried Green Tomatoes!

[small h]

Making good on my threat. Roasted cod with carrots, cumin, lemon and parsley.

This was sort of a dare. TJ's Pringles, with caviar and lemon/leek creme fraiche.

[MitchW]

Twice-baked potatoes (one of the more annoying things to make, as it involves first baking the potatoes, removing all the baked stuff (don't burn yourself!) from the skins without fucking the skins up, then mashing the insides with in this case (perfect use for the Foley fork!) butter, sour cream, Parmigiano, herbs and spices, restuffing the skins, and baking them again), which were delicious.  And chicken thigh persillade.  I was so annoyed by how annoying the potatoes were to make, that I failed to even clean up the plate before serving.  Oh - steamed broccoli and carrots, tossed with olive oil, lemon juice, Silk chili, salt and pepper on the side.

[memesuze]

7 hours ago, MitchW said:

Twice-baked potatoes (one of the more annoying things to make, as it involves first baking the potatoes, removing all the baked stuff (don't burn yourself!) from the skins without fucking the skins up, then mashing the insides with in this case (perfect use for the Foley fork!) butter, sour cream, Parmigiano, herbs and spices, restuffing the skins, and baking them again), which were delicious.  And chicken thigh persillade.  I was so annoyed by how annoying the potatoes were to make, that I failed to even clean up the plate before serving.  Oh - steamed broccoli and carrots, tossed with olive oil, lemon juice, Silk chili, salt and pepper on the side.

Did you try to make it look like a nuclear explosion or was that just happenstance? 

[StephanieL]

N made a standout dinner for me last night, possibly to make up for the fact that she was sick during my birthday last week.

• Trout stuffed with lime leaves and a mixture of garlic, ginger, and lemongrass, then wrapped in banana leaves and baked; Thai curry sauce on the side
• Mashed purple sweet potatoes with coconut milk
• Sauteed Japanese eggplant (from our garden) and bok choy 

[MitchW]

7 hours ago, memesuze said:

Did you try to make it look like a nuclear explosion or was that just happenstance? 

I try to make all my food look like nuclear explosions!

[Wilfrid]

Finally finished my brandade made with cauliflower rather than potato. Last act meant squeezing handfuls really dry, really dry, then shaping them into fish cakes to be breaded and fried. Result fine but hardly photogenic.

 

[voyager]

Ah!  codfish cakes!     A childhood memory and favorite.

[Wilfrid]

And a student memory: buying fishcakes in the fish and chip shop when I couldn't afford actual fish.

[small h]

Grrrl dinner. 🍽️ Deviled eggs with creme fraiche & caviar. Shrimp cocktail. Okra with tarragon ranch dip. And a Last Word with super-tiny lime garnish.

[Sneakeater]

That looks SO good!

[small h]

This would probably be my last meal. Just have to throw in a cheese plate.

[StephanieL]

Pizza beans, since N was having a craving for them.  She used the RG Large White Limas (really good), red curly kale, and some mini orange and yellow peppers we had left over from a bean & lentil salad I'd made.

[small h]

Cranberry beans and balcony greens. (Hearing this in Robin Leach's voice.)

Also, need to work on my salad plating. Sheesh.

[MitchW]

Did a little striped bass fishing this week.

I have about 4 lbs. of filets cut up, vacuum packed, and in the freezer.

Last night, I took two nice, fairly thick filets that I hadn't frozen...

 

And cooked 'em a little Spanish style.  First, I par baked some thinly sliced Yukon gold potatoes, doused in olive oil, for about 20 minutes.

Then, I took the seasoned filets, put them on top, and threw some cherry tomatoes and Spanish olives all around. Back into the oven for another, oh 12 minutes, and done.  A little more olive oil, some lemon wedges, and one of the best meals you can imagine was had.

Oh, I also ought to mention, that when we butchered the fish a couple of hours after they were landed, I took the collars, salted and peppered, and grilled them; they were amazing. 

Edited October 26, 2023 by MitchW

[small h]

I've missed you, beans and greens. It's been too long. Also, my kale's immortal again.