Supper

[MitchW]

5 hours ago, backyardchef said:

I really like that particular Ken Forkish recipe @MitchW

Have you tried it into a cold oven?  I proofed the loaf in a Dutch oven, and that went into a cold oven.

[backyardchef]

I haven't done that but after seeing that lovely boule I will. 

[StephanieL]

From The Bean Book, Bacalao a la Veracruz--salt cod, white beans, roasted peppers, green olives, tomatoes, and capers. The recipe calls for Alubia Blancas or something similar, but the only white beans we currently have are the RG Cassoulet and they worked just fine.

[Wilfrid]

D'Artagnan venison filet, prunes in the sauce, mushrooms with chives.

Montgomery cheddar and Fourme D'Ambert from Formaggio. "Big blocks," said my daughter. They will last a while.

[MitchW]

Made a nice batch of meatballs - these actually went under the broiler for 6 or 7 minutes a side, before adding them to a pot of sauce.

They're pretty big, so one meatball with sauce, over penne.  A fair sprinkle of Parmigiano.

[StephanieL]

7 hours ago, MitchW said:

Made a nice batch of meatballs - these actually went under the broiler for 6 or 7 minutes a side, before adding them to a pot of sauce.

They're pretty big, so one meatball with sauce, over penne.  A fair sprinkle of Parmigiano.

Just out of curiosity: why short pasta vs long pasta?

[Wilfrid]

Another venison filet, this with a black pepper crust.

[MitchW]

12 hours ago, StephanieL said:

Just out of curiosity: why short pasta vs long pasta?

Sure - I have a smaller pot that I use for making small amounts of short, tubular pastas.  Like I only made 6 oz. of penne, which I can do in a light, 3 quart pan; when I make spaghetti or linguini, I gotta bring out the 6 qt., stainless soup pot.

[small h]

Cullen skink!

[StephanieL]

The last of the Christmas chicken is going to be turned into a pie, along with ham, leeks, and mushrooms (no cream sauce).

[maison rustique]

21 hours ago, small h said:

Cullen skink!

You made me nervous. These are the only skinks I know!

[small h]

Yes! I was interested in lizards as a kid, and that's the first place my mind goes when I hear the word. Scotland is very creative in its food names.

[StephanieL]

A few days ago, N used up some of the sourdough discard to make steamed dumplings, and "clootie" immediately popped into my mind.

[Wilfrid]

I was trying to recover the name Atholl Brose, the rich cocktail that I once converted into a dessert. Thanks for the memories.

[small h]

Jewgirl dinner. (Bagel with cream cheese, whitefish salad, onion and tomato; hummus with broccoli; herring in cream sauce; pickles; latke muffin with sour cream)

[MitchW]

Deconstructed (okay, not plated) duck confit.  Roasted cabbage and duck fat roasted potatoes.  Looked good on the plate; tasted better.

[relbbaddoof]

On 12/27/2025 at 11:48 AM, MitchW said:

They're pretty big, so one meatball with sauce,

There were eighteen meatballs on the tray. What happened to the remaining sixteen? You never write of leftovers, so I assume you strew them hither and thither in your beneficence, like the Count of Cuisine you are. Where may I stand, hither or thither,  in your nbd to catch the odd meatball or duck thigh?

Edited December 30, 2025 by relbbaddoof

[MitchW]

2 hours ago, relbbaddoof said:

There were eighteen meatballs on the tray. What happened to the remaining sixteen? You never write of leftovers, so I assume you strew them hither and thither in your beneficence, like the Count of Cuisine you are. Where may I stand, hither or thither,  in your nbd to catch the odd meatball or duck thigh?

I definitely don't consider the "extra"meatballs leftovers...this is production cooking, so I can whip a container of meatballs and sauce out of the deep freeze, and into my stomach.

As far as the odd duck thigh, that's a rarity. These legs weighed like 8 - 9 oz. a piece, and even though Significant Eater may only eat one thigh, I can certainly eat a thigh and two legs!  (I did confit 6 legs and thighs, however...sous vide and frozen as well).

[relbbaddoof]

In short, nuthin' for me? 

I have to reconsider being your biggest admirer.

[backyardchef]

Last of Christmas Dinner became Prime Rib Stroganoff tonight. 

[MitchW]

Got a little treat from Regalis this week...

Which doesn't photograph that well (by me, anyway). That's a 60-gram Black Perigord truffle.  

So, on New Year's Eve...

Black truffle risotto, followed by roast chicken with truffle shoved between skin and meat.

Mise en place:  Parsley, chives, house made truffle butter, truffle slices, Parmigiano. (The caviar was eaten separately, on potato chips and toasts, with accompaniments - that's the empty jar).

New Year's Day dinner - linguini with black truffles.

[Wilfrid]

Venison schnitzel, the last of my D'Artagnan filets. One thing I am good at is breadcrumbing; no egg here, just a spread of Maille mustard on the filet, pressed hard into seasoned (with paprika) crumbs. 

[small h]

Stuffed squid over sourdough discard pasta. I thought I'd take on a project tonight.

 

[StephanieL]

Our local paper's Sunday food section had a story on seasonal dark beers that include a couple of recipes, one of which was for roasted pork loin and vegetables that used dunkel in the cooking liquid. I asked N to make it since Sunday was another dreary day.  While the recipe could use a few tweaks (e.g., using pearl onions instead of quartered yellow onions in the veggie mix), overall it's really good, with a flavorful rub that incorporates spicy German mustard.  N experimented with sourdough spatzle, but that came out a little gummy.   

[Wilfrid]

Sunday night I made nachos with low carb tortilla chips, melted ordinary cheese, sour cream, pickled jalapenos; the meat ingredient was some leftover, finely diced boneless spare rib from the local Chinese take-out.

I still had some of that leftover last night, as well as sour cream to use up. Stirred the cream into the pork and hey, a kind of Chinese goulash.