small h Posted December 2, 2023 Author Share Posted December 2, 2023 The Thanksgiving leftovers will be with me forever, but I did not suffer last night. Celery salad with blue cheese and walnuts, spaghetti squash parm. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 3, 2023 Share Posted December 3, 2023 Spanish rice with mushrooms, getting closer to the al dente style I'm looking for. Most of a round-bone shoulder lamb chop, pan cooked, with pan jus. The other half of the chop, sliced, went to my other half. Roasted Brussels sprouts. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 4, 2023 Share Posted December 4, 2023 Chakalaka is a South African bean and vegetable dish that's usually served as a braai side. N made it yesterday with RG Bayo Gordo beans as a side to roast chicken with lemon and herbs. Some bugs got into the cornmeal we usually use for pap (even though it was in Tupperware), so Bob's Red Mill Polenta had to substitute. 1 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted December 4, 2023 Share Posted December 4, 2023 13 hours ago, StephanieL said: Chakalaka is a South African bean and vegetable dish that's usually served as a braai side. N made it yesterday with RG Bayo Gordo beans as a side to roast chicken with lemon and herbs. Some bugs got into the cornmeal we usually use for pap (even though it was in Tupperware), so Bob's Red Mill Polenta had to substitute. That sounds delicious. I could see it made with black-eyed peas, too. Might give it a try! 1 Quote Link to comment Share on other sites More sharing options...
small h Posted December 5, 2023 Author Share Posted December 5, 2023 Seared kingfish with a Michael Solomonov version of babaganoush that subs brussels sprouts for eggplant, and is pretty excellent. In other news, I'm finally out of brussels sprouts. And I managed to do a respectable searing job on the fish, which is NOT A GIVEN. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 8, 2023 Share Posted December 8, 2023 A sorta Greek style fish "soup." With leeks, onions, shallots, garlic, celery, carrots, red pepper, potatoes, Greek oregano, and probably one or two things I'm forgetting. Wild striped bass and wild halibut are the two fishes. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 8, 2023 Share Posted December 8, 2023 Hanukkah Rigatoni Amatriciana (Roscioli style). 2 Quote Link to comment Share on other sites More sharing options...
small h Posted December 14, 2023 Author Share Posted December 14, 2023 Flounder roe, mustard greens dressed with ginger and lemon, and a fried egg. I also discovered that if I fry an egg in both oil and butter, it will not stick to the pan. Oil alone and butter alone, not so much. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 14, 2023 Share Posted December 14, 2023 What do you do to flounder roe to make it not dry and boring? Whatever it is, I haven't learned it yet. I'm sure yours was great. Certainly looks it. Quote Link to comment Share on other sites More sharing options...
small h Posted December 14, 2023 Author Share Posted December 14, 2023 8 hours ago, Sneakeater said: What do you do to flounder roe Not much. Dusted with flour, and somewhere between poached and sauteed in butter, for not too long. It is a little boring, but it's not dry. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 14, 2023 Share Posted December 14, 2023 (edited) While I might need a food stylist... and while this is going back into the oven for another 20 minutes (after which I failed to take a picture, as I was much more intent on trying a wing), this Snowdance Farms heritage chicken was one of the best I've cooked at home. That includes Joyce Farms, as well as a fresh-killed sasso from LaPera Brothers Poultry, in Brooklyn. Great, crisp skin, juicy and flavorful breast. Oh, smushing an herb-infused duck fat butter combo under the skin doesn't hurt either. It's a top 3. Edited December 14, 2023 by MitchW 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 14, 2023 Share Posted December 14, 2023 Baked whole trout stuffed with herbs and lemon slices; rice pilaf and sauteed radishes and fennel on the side. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted December 17, 2023 Author Share Posted December 17, 2023 Skate and romanesco soup. I'm pretty sure it was @Sneakeater who first steered me to this recipe. It is a winner. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 17, 2023 Share Posted December 17, 2023 (edited) Hey I just usually eat what YOU make. Edited December 17, 2023 by Sneakeater Quote Link to comment Share on other sites More sharing options...
small h Posted December 17, 2023 Author Share Posted December 17, 2023 (edited) I don't think you made it. But the first time I bought a majestic romanesco, I asked for suggestions about what to do with it, and if I remember correctly, this was yours. Edited December 17, 2023 by small h Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 17, 2023 Share Posted December 17, 2023 1 hour ago, small h said: I don't think you made it. But the first time I bought a majestic romanesco, I asked for suggestions about what to do with it, and if I remember correctly, this was yours. Sorry, but I think it was me. From a soup I first enjoyed at Da Cesare, in Rome. 1 Quote Link to comment Share on other sites More sharing options...
small h Posted December 17, 2023 Author Share Posted December 17, 2023 *gasp* I'm so sorry! Well, all credit shifted to you, then. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 17, 2023 Share Posted December 17, 2023 I feel like I haven't cooked in a month (it's been about a week). Hope I can remember how. Planning to sear a piece of coppa tonight, then put it in a slow oven for the fat to render. Will try roasting some cabbage. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 17, 2023 Share Posted December 17, 2023 5 hours ago, small h said: *gasp* I'm so sorry! Well, all credit shifted to you, then. Credit to Da Cesare! Quote Link to comment Share on other sites More sharing options...
small h Posted December 17, 2023 Author Share Posted December 17, 2023 Salute! Quote Link to comment Share on other sites More sharing options...
small h Posted December 17, 2023 Author Share Posted December 17, 2023 (edited) And you will be happy to know I've been using the correct recipe. https://www.saveur.com/traditional-roman-cuisine/ But I'm mystified by this: "...as a greater variety of fish became available in the capital, skate, which is bony and cartilage-riddled, was abandoned for less labor-intensive species." You boil the fish. You cool the fish. You pull the meat off the cartilage. It barely counts as labor at all. Edited December 17, 2023 by small h Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 17, 2023 Share Posted December 17, 2023 That would be the recipe I pointed to. Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 17, 2023 Share Posted December 17, 2023 Big pot of RG Coco beans (similar to their Cassoulet beans) with loose Italian sausage, radishes, and roasted fennel and delicata squash. 1 Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 19, 2023 Share Posted December 19, 2023 Last night, I went full Marcella. Made Marcella's brilliant tomato sauce, made with Bianco DiNapoli's whole canned tomatoes (which I might like more than some of the really expensive San Marzano DoP's), butter and an onion. Penne with that sauce. And Marcella's Smothered Cabbage on the side. 2 Quote Link to comment Share on other sites More sharing options...
voyager Posted December 20, 2023 Share Posted December 20, 2023 3 hours ago, MitchW said: ....Bianco DiNapoli's whole canned tomatoes (which I might like more than some of the really expensive San Marzano DoP's), ... Glad to hear it from you. I've felt that way for years. But you have to admit it. San Marzano really has the PR going. Quote Link to comment Share on other sites More sharing options...
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