Supper

[small h]

29 minutes ago, rozrapp said:

Do they sell everything traditional supermarkets sell?

Ours is very big, and it sells mostly food, but also vitamins, greeting cards, cleaning supplies, personal care items, pet food, paper goods. About 80% of the stuff is their house brand, so in that respect it differs from, say, Pathmark.

But my point, which seems to have been lost, is that the greenmarkets ONLY sell local produce. And whatever you want to call Delicious Orchards, it is not limited to local stuff. 

[rozrapp]

4 hours ago, small h said:

Ours is very big, and it sells mostly food, but also vitamins, greeting cards, cleaning supplies, personal care items, pet food, paper goods. About 80% of the stuff is their house brand, so in that respect it differs from, say, Pathmark.

But my point, which seems to have been lost, is that the greenmarkets ONLY sell local produce. And whatever you want to call Delicious Orchards, it is not limited to local stuff. 

Based on what Trader Joe’s carries, it is a supermarket.

I agree with you about DO vs greenmarkets.

[sourbroughten]

17 hours ago, Sneakeater said:

There are these HUGE South Jersey stands at my GM that always have stuff that seems questionably in season.  And it makes me wonder:  is the climate in South Jersey THAT different?

It is, kind of that different, and if you saw the propane bills from some of those larger farms to run season stretching heated hoop tunnels you would understand.

[small h]

Look at all these mushrooms! I have eaten them. With sage, brown butter, wine, lemon and garlic.

 

[MitchW]

One of @Sneakeater's favorite vegetables:

Fioeretti, roasted along with some Brussels sprouts. But I only use olive oil, salt, pepper, and in this case, Silk chili. It was a side dish for spaghetti and meatballs!

This needed no side...stir-fried chicken thighs, with carrots, celery, scallions, mushrooms, ginger, garlic, chili oasta of some sort. Jasmine rice.

Freshly made crab cakes, vegetable samosas (possibly my favorite thing from Trader Joe's - it's the only frozen product I buy), and Brussels (again) in the Jacques style (i.e. sliced, sautéed).

Edited November 11, 2023 by MitchW

[maison rustique]

@MitchW How is the Silk Chili? I keep seeing ads for it. Food looks delicious, BTW.

[MitchW]

1 hour ago, maison rustique said:

@MitchW How is the Silk Chili? I keep seeing ads for it. Food looks delicious, BTW.

It’s good, and yeah they sure like to advertise!

[small h]

The majestic Romanesco.

 

which I definitely intended to char like that.

With a nice ground almond sauce. And a shrimp / tomato stew.

[StephanieL]

A Persian-inspired stew of lamb shoulder, eggplant, and RG Alubia Blancas, topped with pomegranate seeds and a tahini-yogurt sauce. Couscous with dried cranberries and parsley on the side.

[relbbaddoof]

On 11/11/2023 at 10:25 AM, MitchW said:

It’s good, and yeah they sure like to advertise!

Is this the Burlap and Barrel product that advertises, and where? (I must get out more.)

Regardless, your comment inspired a cooking choice yesterday: I took some warmed, leftover mild khichdi (mild because the lentil-to-rice ratio was very low), pressed it on a griddle with a dollop of ghee, spread some leftover, fatty pulled pork (pre-warmed) on top, then after it was all sizzling and crisp at the bottom, threw on top some chopped and re-crisped Shake Shack fries. It needed heat as a finishing touch, and instead of reaching reflexively for the Sicilian chili flakes, I went for the Marash.

Hey, this how we 80%ers eat 80% of the time.

 

[Sneakeater]

I mean I've been using fresh Aleppo peppers in season for years.  They're delicious:  a great heat level (high for low, but not anything like high).

[backyardchef]

On 11/11/2023 at 8:39 AM, maison rustique said:

@MitchW How is the Silk Chili? I keep seeing ads for it. Food looks delicious, BTW.

It's fine. A restaurant I worked in recently abused it in so many dishes. The name is the best thing about it. 

[small h]

Dal, probably all wrong, but it does taste pretty good. And Caesar salad. Also probably all wrong! Welp, I enjoyed my dinner, haters be damned.

 

 

[StephanieL]

Smitten Kitchen's chicken and black bean chili, served with cornmeal mush.

[bloviatrix]

Scallion pancakes using the Kenji Alt-Lopez's recipe. Never made them before.

[Diancecht]

this was a couple of weeks ago - beef stew with chanterelles, dijon and cognac, served with a lettuce and radicchio salad, and mixed fruit for dessert.

[Sneakeater]

Want that stew.

[Diancecht]

it’s a regina schrambling recipe from the nytimes 

quite good actually and perfect for keto, come to think of it. just reduce the amount of carrots.

[Sneakeater]

Hey I'M not keto!  No need to worry about THAT!

[Diancecht]

yes but @Wilfrid is and i was thinking of him when i said that because it’s french

regina has you finish the stew with red wine and more mustard but i switched the order of steps slightly by adding the wine along with stock prior to braising.

[small h]

Back to small cooking! And figuring out how to make leftovers interesting. First try: Dal with mustard greens from the balcony, chopped red pepper and sour cream. Celery with blue cheese dressing, which we have about a gallon of. You'd think by now I could scale a damn recipe. And the last of the Beaujolais Nouveau. I remember when it was like $7/bottle! Times have changed

 

[small h]

Oh, and later, fig and olive, just like the ladies-who-lunch cafe.

[bloviatrix]

Dinner last night -

The last of the seven vegetable soup that I made at Rosh Hashana (got to love freezer shopping)
Chicken braised in a garlicky tomato sauce
Roasted cauliflower

[MitchW]

Similarly to @Sneakeater, I'm not feeling great. Unlike @Sneakeater, however, it's not Covid, apparently just a cold I caught somewhere on our way home. At least that's what it appears to be, after testing negative two days in a row.

But one has to start cooking at some point. So...

Last night, pan-roasted chicken thighs, red beans, rice, peas and carrots.

Night before last, penne marinara and roasted Brussels sprouts.

Edited November 28, 2023 by MitchW

[StephanieL]

I'd been holding onto an ATK recipe for red wine risotto with beans for several months, until I felt the weather was chilly enough to make.  It calls for pinto beans but I used RG Borlotti Magnificos; it also includes pancetta, Genoa salami, and cabbage (either Savoy or regular green).  It's a nice rib-sticker.  I'm going to have a Chimay Cinq Cents with the leftovers tonight.