I didn’t have time to make Irish stew.
We had lamb shoulder souvlaki chunks roasted in the oven, baby broccoli with garlic and lemon, and purchased Emmer Bakery’s sourdough sea salt focaccia.
Purchased Crème Caramel from Bakery Pompette in Toronto.
10 Likes
That sounds delicious.
I have nightmares about irish stew — it was one of the dishes my lower school cafeteria served that made me gag. My sis, however, adored it (and everything else they served) and still hasn’t forgiven me for killing cafeteria lunches for both of us 
1 Like
@paryzer It’s like you went in my head and took a picture of the single-serve lasagna I imagined last week (after @Phoenikia posted hers). Now I have to make it.
Everything looks delectable!
4 Likes
Van Morrison, a shamrock martini, corned beef, colcannon with brussels, carrots, mustard and horseradish. Green salad, spinach, green onion, celery, cuke, avocado, green ranch. A Hefe, they didn’t have singles of Guinness.
Sláinte.
23 Likes
Man I love fish pie! But for some reason I only make it when I have fish, shrimp, and scallops, because that’s how my aunt makes it. No reason I can’t just the fish I have in the freezer and potatoes, huh 
3 Likes
Had me at Van Morrison. 
4 Likes
Good luck!
We ought to share ways of using it up! We primarily have fluke, striped bass and sea bass with a few random packages of blue fish and tog. Mr Bean fishes about 7-8 months of the year. What do you stock?
1 Like
I love it with mixed seafood, too! But the nice thing about a single fish is that you only have to worry about the cooking time that is optimal for that particular fish. I made a half recipe worth of this one. With the mushroom/leek layer on the bottom of the casserole, topped with the flounder, and then the potato layer, it look 15 minutes total (I skipped the broiler step from the recipe).
2 Likes
That looks delicious! I am definitely going to have to try it
1 Like
West coast girl here, so Pacific salmon and halibut, primarily. Always happy to catch a rockfish, and DH has expressed an interest in chasing ling cod. We used to sport fish the rivers quite a bit in our younger days, but these days it’s mostly charter fishing in salt water.
Blackened and quickly cooked at high temp, or slow roasted at low temp, are a couple of favorite ways of preparing them, as are chowders (endless chowders). Breaded or battered or pan-fried is also a contender. I’m not much one for saucing or glazing - simpler is better, in my book.
2 Likes
The linked recipe is a household favorite. I hope you enjoy it if you try it!
Last night at my sister’s I made the Nobu miso marinated black cod - turned out delicious! that miso/sugar/mirin/sake marinade is spectacular - have quite a bit left over. only marinated 24 hours (you can go up to 3 days). The cod itself was dreamy - silky and tender. I would have liked a little more charring but my sister’s broiler doesn’t seem to get that hot. Still, DELISH. Salad of radicchio, frisee and romaine in a NYT ginger/garlic dressing (which we loved but I had to add salt to the recipe.)
Tonight at home I made Woks of Life vegan mapo tofu, and it was missing something (yes, besides the meat!) I used maitakes instead of shiitakes, but it needed an acidic note or something, so we added a splash of Chinese black vinegar at the table, which helped a bit. It was certainly spicy enough, and had good texture. Maybe my fermented black beans are too old. Just a little disappointing considering all that went into it.
Still, it was good to be in the kitchen twice this week.
23 Likes
love the char on your carnitas!
i haven’t made any in like 10 months. 
1 Like
that sounds amaaaaayzing!
1 Like
I don’t think I’ve actually had Irish stew. That was part of the reason I was going to attempt it.
I grew up with Greek beef stew and lamb curry. I have made a Greek lamb stew with lemon, fava beans and artichokes. I think I’ve made a lamb version of Swedish dillkött. That’s about it.
I haven’t tried making too many lamb stews.
1 Like
Thank you! Carnitas is one of those “cook once - eat thrice” recipes that I love. Always happy to pull a package out of the freezer for a last-minute fry-up.
3 Likes
I would have gone for lamb, but Easter is 2 weeks away, and we always had a leg of lamb on Easter (i have a half leg in the downstairs freezer for that dinner). So I opted for beef stew for St. Patrick’s Day.
1 Like
Looks good,El
1 Like
(post deleted by author)
Thank you! It was quite wonderful and now I get to enjoy it for lunch for a couple days!
1 Like
