Wilfrid Posted January 9 Posted January 9 Leftovers are so often the winners. I have gesiers braising in the oven, not ready for tonight. Instead, I finely chopped the leftover beef heart, smashed up the last piece of chicken liver truffle pate, grated some Ihla Graciosa, and beat them all into a three egg omelette. For once, I let the omelette cook long before flipping it. I had a really crisp omelette the size of a small pillow, soft inside with the cheese boosting the creaminess. I guess it's a contradiction to only cook leftovers... 3 Quote
MitchW Posted January 9 Posted January 9 A bunch of stuff over seasoned sushi rice . Wild Alaskan salmon and salmon roe, wild Alaskan halibut (the slightest bit overcooked, but Sig Eater said it was fine), smoked trout roe, avocado, pickled ginger. 2 Quote
Wilfrid Posted January 10 Posted January 10 So, I was supposed to eat these gesiers/gizzards/mollejas last night, but I like them cooked really slow and tender. Some cultures flash fry them and eat them crunchy like chicharrones. So I gave them three hours in a casserole with onions and some wine last night. I had bought them from a K-Mart so they had a Korean marinade and I poured that sauce in as I warmed them. So good. Less than $5 and I only ate half tonight. Quote
small h Posted January 10 Author Posted January 10 1 hour ago, Wilfrid said: I had bought them from a K-Mart Wait, what? Oh, not a Kmart. Okay. 1 Quote
maison rustique Posted January 10 Posted January 10 7 hours ago, small h said: Wait, what? Oh, not a Kmart. Okay. Took the words right outta my mouth. Quote
Wilfrid Posted January 11 Posted January 11 Second part of my chicken gizzards from, oK, Kmart. Added some mushrooms and a spoonful of sour cream. So good, and this was two dinners from less than $5 of the main ingredient. 1 Quote
maison rustique Posted January 13 Posted January 13 I bought everything to make Swiss steak, but then realized late afternoon that it was too late to get it going. I knew the thin pork chops I'd gotten would cook quickly, so went with that and some pantry lemon & thyme stuffing. Quote
small h Posted January 14 Author Posted January 14 Broiled perch with thyme and lemon. Curried cauliflower and potatoes. 2 Quote
maison rustique Posted January 17 Posted January 17 Swiss steak with rice and buttered spinach. Meh. I need to re-learn to cook. Quote
small h Posted January 17 Author Posted January 17 2 hours ago, maison rustique said: I need to re-learn to cook. It'll come back. I lose it sometimes, too. 1 Quote
small h Posted January 20 Author Posted January 20 I think we're gonna have another one - planning on making vegetarian black pudding (vegetarian haggis looks way too complicated). Quote
maison rustique Posted January 21 Posted January 21 (edited) I did it again. Shatto Home Delivery milkman had a new Italian pizza that I needed to try. It arrived today and no room in the freezer meant I had to cook it tonight. The toppings were skimpy. I couldn't see much sauce or cheese. I added onion and capers and tons of cheese. It was actually pretty good but no sauce to speak of. I will try either an oil based dipping sauce or open the jar of pizza sauce I have in the pantry when I have the leftovers. Edited January 21 by maison rustique typo Quote
Wilfrid Posted January 21 Posted January 21 On 1/20/2026 at 11:10 AM, small h said: I think we're gonna have another one - planning on making vegetarian black pudding (vegetarian haggis looks way too complicated). Vegetarian black pudding should be easy as you won't have to source any blood. Quote
small h Posted January 21 Author Posted January 21 9 minutes ago, Wilfrid said: Vegetarian black pudding should be easy as you won't have to source any blood. Have beet, will replicate. Quote
StephanieL Posted January 22 Posted January 22 Shepherd's pie with both white and sweet potatoes on top. As it has been for the last several nights, dessert was almond-filled king cake from Joe Gambino's. 1 Quote
small h Posted January 25 Author Posted January 25 Tried my hand at vegetarian black pudding. I did not do particularly well. Possibly this is not a very home-cooking friendly dish. 1 Quote
MitchW Posted January 25 Posted January 25 Marcella's Lemon Roast Chicken: Though I was not careful when turning the bird (hence the ripped skin), the chicken stuffed with two lemons stays amazingly moist, including the breast meat. This was a Bobo bird, dry brined for only a few hours, as it was both purchased and cooked yesterday. Wing tips and drumstick ends went into a pot of stock I was making with chicken parts/bones saved in the freezer. The Bobo is nice as it comes with head, neck, feet, gizzard, heart and liver. 2 Quote
mongo Posted January 26 Posted January 26 not once have i managed to not rip the skin while turning this bird. 1 Quote
small h Posted January 28 Author Posted January 28 Shrimp and scrambled egg. I should make this more. It's good. Quote
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