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I made jambalaya this evening, using the recipe from Toni Tipton-Martin's Jubilee.  I substituted the Spanish chorizo I had in the pantry for andouille, and bacon for the salt pork.  The rice part was Anson Mills Carolina Gold.  There were lots of steps and components, but I think it came out pretty well.

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A couple of recent dinners:

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Penne with chick peas and green beans - ramp pesto.  With a big salad.

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Crispy-skinned chicken thigh, pan gravy.  Sautéed green beans with shallots.  Potato salad alongside.

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Posted (edited)

Made a giant pot of ragu (as well as a fair-sized batch of meatballs) yesterday (that's a one-quart saucepan behind the much larger saucepan the ragu is cooking in):

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Beef, pork, sausage, Italian San Marzanos, soffritto.  So...

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Spaghetti, ragu, meatballs.

Edited by MitchW
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Posted (edited)

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I made a big batch of this Japanese curry roux (from scratch via this kit), and store it in the fridge and freezer.

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Chicken thighs on the bone, carrots, Japanese sweet potatoes, red potatoes, onions, garlic, ginger, stock, soy, honey, chicken stock. Started by browning the chicken thighs, skin side down, then cooked the onions, ginger and garlic in the rendered schmaltz before adding the rest of the vegetables, stock, seasonings and chicken back in to braise along with everything else.

Dissolved a few cubes of the roux and added them; it thickens quite quickly, so I tend to have some stock on hand if it needs thinning.

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Japanese curry rice with chicken. (Normally, a Japanese short-grain rice would accompany, but last night I made Jasmine rice instead, so I could have plenty leftover for fried rice).

Edited by MitchW
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Posted (edited)

The herb pie mentioned in the Dingbat of the Day thread (recipe from Jerusalem), plus RG's Raw Zucchini Salad with Flageolets and Basil.  My friends brought a strawberry cake and a big bowl of whipped cream for dessert.

Edited by StephanieL
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