Tragic that finding wild shrimp is even an issue…
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Tonight was Chinese out with friends. A few from CH, a chowpup and others not of this online world. Food was quite good, especially a fish with silken tofu. One of our favorite dishes was prepared differently with ingredient changes and thus a bit disappointing. The chowpup has an amazing memory of past meals and finds favorites quickly on the menu. She records the choices and gives the waiter our order. It was good to get together! Bonus - fortune cookies foretold only good tidings!
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I let Chef José make dinner for me tonight. I enjoyed a bowl of tortilla soup while my dining companion ordered one of his favorites, the Carnitas plate with black beans. I know that Rincon Mexicano is running under the radar, but I really enjoy the home-style cooking at this modest restaurant. Tonight, the carnitas were just a tad drier than usual. We brought home a huge chunk of pork, and I will turn it into our lunch for tomorrow, perhaps warming it in some roasted tomato sauce that I made just last month with my garden tomatoes.
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Last night I prepared a shortcut version of chicken potpies, made with store-bought rotisserie chicken and frozen puff pastry.
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Agreed. I wish my splatter screen actually helped with splatters! At least it’s good for corralling spices, seeds or corn kernels when sautéing or pan-frying them.
Last night was takeout salads with my sis - gave myself the night off after cooking for other people most of the day. Clients e-mailed to say that they loved the Thai green chickpea curry, brown rice, and flourless pistachio-cardamom pear cake I made them. I forgot to take a picture of the curry while it was simmering away, but I did get the cake once it was plated on the stand. 
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That bites! I had my first glass of red wine in over a year last night, pre medicated, and lived to tell! Next frontier is seafood and shellfish, the scariest hurdle yet.
It’s a cake, it’s abstract art, it’s two, two, two things in one!
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Ha! Thanks 
Kinda felt like I was channeling my inner cubist on that one.
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That Chowpup is sensational… I can’t wait for her to be able to post when she comes into her dotage at thirteen.
She’s getting close to 10! I always sit next to her when we get together. I adore her Mom but we “talk” regularly. My chowpup time is never enough.
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WFD: Simple Saturday >> Sausages with Sherry. Deliciously simple, simply delicious. Yes, we’ve made this dish several times, and whether we use Spanish cooking chorizo or Italian pork sausages the taste is always superb. As usual for something so very simple one needs the best ingredients possible: EV Spanish olive oil, Sherry de Jerez, sausages, Italian parsley. The sausages are sliced in thick rounds, simmered in sherry, seasoned with a bit of S & P, served with chopped parsley.
Cannellini Beans with Spinach, Grape Tomatoes, and Thyme. The spinach is wilted in a dry skillet after rinsing very well. The leaves are then drained while a little sauce is made with olive oil, shallots, mushrooms, grape tomatoes, chicken broth. This is simmered, covered, till the tomatoes collapse. Crush the tomatoes if nec., add the beans and simmer till sauce has thickened. Toss in the spinach at the very last and season with S & P. Ordinarily I would include RPF here but the batch of sausages we’re using in the other dish is uncommonly spicy so I’m reluctant to add more spicy heat.
Crusty bread chunks are necessary here because the juices are so flavorful.
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Love roasted cauliflower. Here’s part of last night’s dinner, Roasted Cauliflower w/ 5 spice powder, toasted chile & fried garlic.
Once again from my cooking guru, Hot Thai Kitchen
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That sounds like a cauliflower recipe I’d like to try. After going to “Hot Thai Kitchen” I know I will, thanks.
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Amazing!!! I JUST looked at that website for the very first time and I know I could (and WILL) spend hours there!
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Ooh, I have ONE cotechino left. I bought four in SF back in the winter and he - and old Italian meat cutter - assured me they would last pretty much indefinitely. Where do you get yours?
I don’t. I refuse to spend a shipping charge since They are not available around here. I use in-house made Italian sausages from our local salumaria which have all the same ingredients but are not labeled as such.
Gotcha! I did see that Amazon has them, free shipping if you meet the minimum. Which I always seem to be able to do I use a Batali recipe and here’s a pic of our New Year’s dinner this year.
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Dinner prep was delayed as I got home late after taking Mom shopping, but I got it quickly thrown together when I got home.
Chuck roast seared in a dutch oven after being seasoned with salt and pepper and dried thyme. Added 3/4 cup red wine and 1 cup of beef stock, along with 6 peeled garlic cloves, a dozen cipollini onions, a couple of Tbsp. of tomato paste, and a bay leaf. Let that cook for a couple of hours.
Baby yellow badadas and carrots were steamed. Gravy was made from the pan drippings, and it was dinner. Dessert will be something - perhaps some hazelnut gelato.
I might watch a movie my brother worked on - he sent the DVD to Mom so she could watch it, and she gave it to me to watch - “I’ll See You in My Dreams”, with Blythe Danner and Sam Elliott.
Or I might just flip the channels and stop at whatever strikes my fancy.
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Yesterday late afternoon appt. and a long project when I got home resulted in a late dinner of haute dogs and deli potato salad. Yes there was borbon (It’s raining here) & wine. Tonights freezer dive, Cajun meatloaf with ketchup/salsa sauce, a corn, pepper and onion medley, and a green salad. More bourbon (it’s still raining) and wine.
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