Speaking of dulce, my wife made banoffee pie over the Xmas break and WOW! Superb in every way and a huge hit
3 Likes
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
5 Likes
saw that — can’t wait to try.
1 Like
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.
8 Likes
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.
3 Likes
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.
5 Likes
Took me a minute to get past “fried logs”
3 Likes
Lol, that might be worthy of a be nickname. Frog legs! 
1 Like
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
1 Like
Repurposed the last of the Morimoto beef stew into tacos! Later we’re going to Umi here in Waltham for an omakase reservation.
8 Likes
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!
2 Likes
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!
12 Likes
