Supper

[MitchW]

 

Reheated oven confit. Roasted potatoes, carrots, cabbage leaves.  Vegetable samosas.

Last night, Hokkaido scallops (barely cooked) over pasta. Sauce was a fair amount of butter, olive oil, white wine, garlic, shrimp/scallop stock.

[Sneakeater]

I mean I mean I mean just LOOK at those scallops.

[MitchW]

Favorite winter salad of bitter greens, with a few additions. Mustard heavy vinaigrette.

Roasted chicken parts from a cut up whole Snowdance Farm bird ( a new favorite). Breast removed 15 - 20 minutes prior.

[StephanieL]

N used the last of the New Year's Day roast chicken to make a single-crust chicken pot pie with mushrooms and leeks.

[small h]

Clearly, I need to up my plating game.

https://www.nytimes.com/2024/01/08/dining/restaurant-plating-trends.html

[Wilfrid]

New? Really? I would say "shingling" is actually old school, and Wylie was on the edge of the plate when WD-50 opened 20 years ago.

[Sneakeater]

Yeah, it was always hard to get around him to reach your food.

[voyager]

20 hours ago, small h said:

Clearly, I need to up my plating game.

https://www.nytimes.com/2024/01/08/dining/restaurant-plating-trends.html

 

Errrr...No, you don't!

[small h]

Gotta stay current! Or what the NYT thinks is current, which gives me some time. Meanwhile, my distressingly centered dinner of lohikietto and salad with blue cheese vinaigrette.

Edited January 9, 2024 by small h

[Wilfrid]

12 hours ago, Sneakeater said:

Yeah, it was always hard to get around him to reach your food.

Wylie, why not buy smaller plates?

[StephanieL]

A using-up-ingredients dinner:

• Pork tenderloin with piperade (red and yellow peppers that needed to be cooked), over spaghetti
• N turned the remaining puff pastry from the chicken pot pie dinner and frozen berries from last year's garden harvest into a small tart.  She added cinnamon, brown sugar, and cornstarch to the berries and folded cinnamon sugar into the dough.

[MitchW]

Spanish "soupy" rice with chorizo and mushrooms.

Plated (not as the NY Times prefers) and topped with seared scallops and shrimp.

Something green, roasted with onions.

 

 

[voyager]

On 1/11/2024 at 7:44 PM, StephanieL said:

A using-up-ingredients dinner:

• Pork tenderloin with piperade (red and yellow peppers that needed to be cooked), over spaghetti
• N turned the remaining puff pastry from the chicken pot pie dinner and frozen berries from last year's garden harvest into a small tart.  She added cinnamon, brown sugar, and cornstarch to the berries and folded cinnamon sugar into the dough.

N’s piperade ROCKS!

[StephanieL]

It's rainy and blah out, so I'm taking over kitchen duties tonight and making RG's polenta and beans, using the Borlotti Magnificos.

[StephanieL]

10 hours ago, voyager said:

N’s piperade ROCKS!

She says thank you, and is pleased that you remember it.

[small h]

First borscht of the season! Note fashionable asymmetric plating.

Also beet greens made into a sort of oshitashi, except with dressing I made a few days ago, and I kind of forget what's in it. Definitely mayo, yogurt and...other stuff.
 

Edited January 15, 2024 by small h

[StephanieL]

Goat biryani.

[Sneakeater]

You had goat biryani tonight and all we get are two words?

[Wilfrid]

Right, is it greatest of all time biryiani, or was a quadruped involved? 😅

[backyardchef]

Kebab and Plov

[Sneakeater]

Yeah but it's no news that YOU know how to cook.

[backyardchef]

Wasn't sure I remembered. But, thank you, @Sneakeater!

 

[StephanieL]

19 hours ago, Sneakeater said:

You had goat biryani tonight and all we get are two words?

Chalk it up to laziness, I guess. 🙂  It was unusual in that N lined the bottom of the pan with potato slices, because that's supposed to facilitate whatever the equivalent of a socarrat in a biryani is.  Didn't work, sad to say.  It might have been the pan; I suggested using a paella pan next time, but ours is too small for that recipe.

[voyager]

4 hours ago, StephanieL said:

Chalk it up to laziness, I guess. 🙂  It was unusual in that N lined the bottom of the pan with potato slices, because that's supposed to facilitate whatever the equivalent of a socarrat in a biryani is.  Didn't work, sad to say.  It might have been the pan; I suggested using a paella pan next time, but ours is too small for that recipe.

Potatoes cooked under biryana can't be anything but a success.   

[MitchW]

Gyudon.  Lightly pickled cucumbers/tomatoes.