Speaking of dulce, my wife made banoffee pie over the Xmas break and WOW! Superb in every way and a huge hit
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Making this for dinner tonight: Baked sweet potato with blue cheese and bacon
Technically already made it for my soon-to-be-8 year old who didn’t really like it and now making it for us. Did have a bite from my kid’s leftovers and it was great. The recipe is a little odd but it came together nicely
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saw that — can’t wait to try.
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Our local Market Basket (Waltham) had some really great looking green beans, so I made a scaled down version of Paula Wolfert’s Vegetables in the Style of Languiole to accompany Morimoto’s hiyashi stew tonight. Wolfert’s approach will work nicely as the markets begin to get more and more spring produce!
I followed her note to use a little miso at the end since I left out the pancetta.
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I adore Paula Wolfert, have all of her cookbooks, and I’m always thrilled to see any references to her outstanding recipes! Thank you for reminding me!
I love all of her cookbooks. However, her early “World of Food” has a collection of recipes from many cultures all in one place that blew my mind when I bought it soon after it was published at discount in the Boston area. Published 1988, I bought it 1989 or 1990…Paula and I go way back.
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I made fried logs for the first time last night. I’ve had frog plenty of times either at restaurants or my mom used to make delicious braised and stir-fried options, but I am quite squeamish about cleaning them. Kudos to my mom (RIP) who butchered and cleaned them fresh. 
Found them frozen and wanted to mix things up, so stir-fried with ginger and scallions last night.
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Took me a minute to get past “fried logs”
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Lol, that might be worthy of a be nickname. Frog legs! 
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Glad it wasn’t just me
Growing up on a farm in the midwest, my brother and I used to shoot bullfrogs that lived in our ponds . I do remember cleaning them although I am so far removed from that now that I don’t know if I’d ever want to do it again.
And yes, after cooking they did sort of taste like chicken! LOL
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Repurposed the last of the Morimoto beef stew into tacos! Later we’re going to Umi here in Waltham for an omakase reservation.
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I’ve made something similar using Better Than Bouillon, chopped scallions, some leftover bok choy and frozen dumplings. On a cold winter day, it hits the spot!
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Still enjoying Market Basket (and Hannaford) produce. Carrots and red bell pepper from Market Basket and mint from Hannaford got combined into some batch cooking for the week (along with chickpeas cooked in black tea and spices and a lamb pilaf with red chile garlic yogurt sauce, both Ranveer Brar recipes.). There was a carrot pickle that was suggested to go with the chickpeas that was a banger!
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No pictures, but trying to focus on eating cold or minimal cooking foods. Last night was Pulmone brand naeng myeon - cold noodles in a slightly vinegary soup. You can add a dab of hot mustard for a little extra kick. Topped that with kimchi, a hard boiled egg (read: failed soft boiled egg), sliced cucumbers and some left over roasted pork belly rather than the more common beef slices.
Lunch today was Greek/horiatiki salad with zucchini fritter from Greco.
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planning to open a can of italian tuna and top with greek yogurt and chopped leeks.
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If it’s not cold food, we won’t be eating it until this heatwave breaks. Tonight we’ll be enjoying round 2 of this Vietnamese chicken salad that I made with a rotisserie chicken from Market Basket and veggies I had on hand.
Fortunately, we also made a run to Korbani’s Bakery in Methuen [MA] over this past weekend. So last night’s dinner was spinach lamejun, vegetarian grape leaves, hummus, and pita chips pulled straight from the fridge.
I also made us a batch of cold-brew coffee concentrate so we can start the day with iced coffee in the mornings.
Looks like the weather will cool down here tomorrow though.
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Yum, yum. This reminds me that I tried a hand shredded chicken dish at a local Chinese restaurant in Quincy. I must have looked up a recipe, because all of a sudden Youtube is popping up different videos with different ways to make hand shredded chicken dishes every single day (addicted to those eagle cams). Ranges from just the shredded chicken and a sauce, to those that mix in other vegetables and treat it more like a salad too.
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I just fed my parents some naeng myun this past weekend when they were visiting from RI. As my mom said politely “ oh very untraditional…but delicious!” I topped it with grilled wild salmon and quick-pickled cucumbers and radish. A rather unattractive photo, but it was tasty and ice-cold refreshing.
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