Supper

[small h]

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.

[MitchW]

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.

[StephanieL]

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.

[maison rustique]

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!

[small h]

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.

 

[MitchW]

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.

[MitchW]

Hanukkah Rigatoni Amatriciana (Roscioli style).

[small h]

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.

[Sneakeater]

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.

[small h]

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. 

[MitchW]

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

[StephanieL]

Baked whole trout stuffed with herbs and lemon slices; rice pilaf and sauteed radishes and fennel on the side.

[small h]

Skate and romanesco soup. I'm pretty sure it was @Sneakeater who first steered me to this recipe. It is a winner.

 

[Sneakeater]

Hey I just usually eat what YOU make.

Edited December 17, 2023 by Sneakeater

[small h]

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

[MitchW]

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.

[small h]

*gasp*

I'm so sorry! Well, all credit shifted to you, then.

[Wilfrid]

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.

[MitchW]

5 hours ago, small h said:

*gasp*

I'm so sorry! Well, all credit shifted to you, then.

Credit to Da Cesare!

[small h]

Salute!

[small h]

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

[MitchW]

That would be the recipe I pointed to.

[StephanieL]

Big pot of RG Coco beans (similar to their Cassoulet beans) with loose Italian sausage, radishes, and roasted fennel and delicata squash.

[MitchW]

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.

[voyager]

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.