Wilfrid Posted December 20, 2023 Share Posted December 20, 2023 Mild souse on toast, cabbage with lardons. I am fond of souse, which is widely available in Harlem supermarkets, at least. But for a long time I believed I could treat it like scrapple. Slice it, gently warm it; or bread or flour it and fry it. No. If you do that, you get soup. Delicious, sticky soup, but soup. And I believe it is served that way in the Caribbean. So why not just pay attention to how it is served where it is made? Sliced and served cold on crackers or toast. I like the hot toast option. :world-of-headcheese: Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 20, 2023 Share Posted December 20, 2023 Hot mess of a dinner last night. Not bad looking here, striped bass roasted on top of par-roasted potatoes, with thyme, lemon, olive oil. Plated is a whole other story... With well-cooked broccoli raab. 1 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 20, 2023 Share Posted December 20, 2023 Plus the thyme looks like barbed wire. (Not that I'm anyone to speak about such things -- that looks much nicer than anything I ever make!) 2 Quote Link to comment Share on other sites More sharing options...
small h Posted December 20, 2023 Author Share Posted December 20, 2023 It does look kind of angry. Maybe there's something in the air - here's a plate of extremely al dente pasta I was served the other night. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 20, 2023 Share Posted December 20, 2023 10 minutes ago, small h said: It does look kind of angry. Maybe there's something in the air - here's a plate of extremely al dente pasta I was served the other night. Served by??? Quote Link to comment Share on other sites More sharing options...
small h Posted December 20, 2023 Author Share Posted December 20, 2023 (edited) Il Pesce, Eataly Flatiron. It was good, just combative! Edited December 20, 2023 by small h 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 20, 2023 Share Posted December 20, 2023 In tribute to the South African cook Fatima Sydow, N made a Cape Malay-style curry with chicken thighs, RG Buckeyes, cauliflower, and butternut squash. Quote Link to comment Share on other sites More sharing options...
paryzer Posted December 23, 2023 Share Posted December 23, 2023 Mrs. P made some awesome surf and turf with a Dartagnan double cut pork chop stuffed with bacon, apples, blue cheese, garlic, and shallots, and steamed Dungeness crab. She made roasted delicata squash drizzled with hot honey as a side dish. It all went great with an excellent cabernet. 2 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 23, 2023 Share Posted December 23, 2023 @paryzer!!!!!!!!!!!!!!!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 23, 2023 Share Posted December 23, 2023 Needless to say, that crab looks beyond fabulous! Quote Link to comment Share on other sites More sharing options...
maison rustique Posted December 23, 2023 Share Posted December 23, 2023 That pork chop!! 1 Quote Link to comment Share on other sites More sharing options...
paryzer Posted December 23, 2023 Share Posted December 23, 2023 11 hours ago, Sneakeater said: @paryzer!!!!!!!!!!!!!!!!!!!!!!!!!!! @Sneakeater!!!!!!!!!!!!!!!!!!!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
small h Posted December 24, 2023 Author Share Posted December 24, 2023 A humble strata. And now I'm done with the Thanksgiving stuffing and spaghetti squash. Just in time for more leftovers! 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 24, 2023 Share Posted December 24, 2023 I combined two Zabar's gift cards and made my own gift basket. Tonight's dinner for a Jewish Christmas Eve will be knishes and blintzes. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 26, 2023 Share Posted December 26, 2023 After an extra special, especially delicious Christmas eve dinner at Foxface, Christmas night dinner meant some kitchen time for me. I wanted to use the remainder of a chicken roasted a few nights prior. In a sort of shepherd's pie, or as it might be known in France... Parmentier. Recipe above appears in the La Régalade Cookbook. Prior to oven... Post oven: Other than burning the shit out of our mouths, it was pretty good. Mashed potatoes were only made with butter and cream, no eggs or egg yolks, so probably would be a little tighter with the addition of yolks. For those who care, Parmentier was a pretty cool character... Quote Parmentier then began a series of publicity stunts for which he remains notable today, hosting dinners at which potato dishes featured prominently and guests included Benjamin Franklin and Antoine Lavoisier. He gave bouquets of potato blossoms to the king and queen, and surrounded his potato patch at Sablons with armed guards during the day to suggest valuable goods, withdrawing them at night so people could steal the potatoes (the same story exists in Germany about Frederick the Great). These 54 arpents of impoverished ground near Neuilly, west of Paris, had been allotted him by order of Louis XVI in 1787.[8] https://en.wikipedia.org/wiki/Antoine-Augustin_Parmentier 2 Quote Link to comment Share on other sites More sharing options...
Mitchell101 Posted December 26, 2023 Share Posted December 26, 2023 1 hour ago, MitchW said: After an extra special, especially delicious Christmas eve dinner at Foxface, Sadly, we tried to book too late and were on the waiting list. Thought for sure someone would get Covid and we'd get in but no luck! 😒 Quote Link to comment Share on other sites More sharing options...
maison rustique Posted December 27, 2023 Share Posted December 27, 2023 @MitchW Thanks for providing the recipe--that looks wonderful. 1 Quote Link to comment Share on other sites More sharing options...
Wilfrid Posted December 27, 2023 Share Posted December 27, 2023 After a long day shopping for holiday menus I realized I needed to cover a solo dinner this week. I was in Essex Market so gambled on a larded quail from Ends Meats ($16.99 I think). It was unusually good. A large, meaty bird, very juicy. I think the larding was pancetta rather than bacon. Would buy it again. Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 27, 2023 Share Posted December 27, 2023 Oh YUM. Quote Link to comment Share on other sites More sharing options...
small h Posted December 29, 2023 Author Share Posted December 29, 2023 Leftoverpalooza continues. The extra red pepper from the crudite and the extra basil from the Greek goddess dip went into this pesto sauce for shrimp. Balcony mustard greens are not technically left over, unless they're left over from summer, and sure, why not. With blue cheese vinaigrette. 1 Quote Link to comment Share on other sites More sharing options...
StephanieL Posted December 30, 2023 Share Posted December 30, 2023 The Rowan Family Black Bean Chili recipe found on the RG website. I used the Midnight Blacks and halved the recipe, making it beef-only. N is growing a pepper similar to jalapenos, but not as spicy--two of them went into the chili. I also made a simple cornmeal mush to soak up some of the liquid, and topped things off with some avocado. Quote Link to comment Share on other sites More sharing options...
MitchW Posted December 30, 2023 Share Posted December 30, 2023 (edited) Yesterday's baking projects meant might as well keep the oven going all day (there was a nice cross breeze cooling the kitchen). Overnight cure on the Hudson Valley duck legs, and then a couple of hours on low heat before crisping up the skin. Duck fat roasted potatoes. Bitter greens salad. A bonus was the almost full cup of lovely duck fat spooned out of the baking dish during the first hour or so of low-heat roasting. Edited December 30, 2023 by MitchW 2 Quote Link to comment Share on other sites More sharing options...
Sneakeater Posted December 30, 2023 Share Posted December 30, 2023 COOK that duck! Quote Link to comment Share on other sites More sharing options...
small h Posted January 1, 2024 Author Share Posted January 1, 2024 (edited) We stayed home and had fancyfood: crab legs, oysters, caviar, etc. I made blini, which turned out to be a great way to use up the teff I have left over from my adventures in injera. There's leftover crab and caviar (and still more teff!), so tonight I think I'll do it all again. Edited January 1, 2024 by small h Quote Link to comment Share on other sites More sharing options...
StephanieL Posted January 1, 2024 Share Posted January 1, 2024 Today's dinner will be roast chicken with sausage stuffing, Marcus Samuelsson's black-eyed peas (from an old RG Bean Club newsletter), and collard greens. Quote Link to comment Share on other sites More sharing options...
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