Cooked, the dumplings look right. Raw, almost but not quite.
To me, upstate is pretty much a straight line north of NYC while anything more west is not. I know that is not how others see it. Living right outside Albany, Utica was western NY.
Loved seeing the Utica Club - that was a common to go beer beer growing up. I haven’t thought about it in ages.
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Interesting. Having lived in Rochester, NYC and now Westchester, I consider anything north of Westchester and east of Syracuse (ish) to be upstate. Utica would definitely qualify as upstate for me. Rochester/Buffalo are most definitely western NY, but I think people who live there define themselves as western NYers while understanding that NYCers (and most anyone who isn’t from NY) think of and refer to those cities as “upstate” as well. Interestingly, I wouldn’t refer to the Finger Lakes or the Southern Tier (Binghamton, Elmira, etc.) as upstate, even though it is north of the city - I’d just say “Finger Lakes region” (while not expecting anyone from outside NY to know where that is).
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I made cheeseburgers with ground beef from cattle raised on my FIL’s land. Incredibly flavorful and juicy. Sweet potato fries from frozen and a garden kale salad (tasted very green…prefer it in winter). Yum.
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I wanted a summertime meal.
So I made a summertime meal.
Bacon cheeseburger (Wegmans chuck-brisket blend) with ketchup on the bottom of a lightly toasted Brioche bun.
Red potato salad with celery, green onion, and chopped bacon. (Because why not MOAR BACON?)
My CSA had leeetle, tiny baby heads of green cabbage, so coleslaw was in order. I still use my freshman year Home Ec recipe with shredded carrots and raisins.
And I can hear the young’uns saying “What’s Home Ec?” Back in the day, girls took “Home Economics” to teach us the basics of cooking and sewing (actually not a bad idea nowadays), and the boys took Shop class (woodworking and metal work, sometimes on cars). Well, except for 1 guy in my class who didn’t want to, so he took Home Ec. And he was good at it! Hope he became a chef.
Libation were V&L(s).
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Leftovers from dinner I made for a friend a couple of nights ago: reheated buttermilk brined roasted chicken breast (stayed juicy and delicious, look at all those juices on the plate), oil roasted potatoes and carrots, plus freshly steamed green beans. Having not run around cleaning and making dinner, I actually enjoyed it much more tonight! It was fun to have company though.
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We enjoyed another outstanding dinner at Cafe Panache in Ramsey, NJ, including crispy red snapper with corn and lobster sauce; veal chop with mushrooms; crispy stuffed zucchini blossoms; corn agnolotti; excellent yellowtail hamachi with creamy avocado. It all went great with a couple of excellent cabernets.
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Beautiful and delicious-sounding food!
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Leftover smoked tri-tip, augmented with summer garden harvest. The last of the creamed spinach with onions. New-crop Kenebec potatoes. A few roasted carrots. Our very first bite of a summer tomato!
For dessert: fresh blueberry tarts.
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Looks niçoise-ish. One of my favorite salads.
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T-Rex chicken thigh, seasoned, seared and roasted, served with chimichurri sauce, cauliflower au gratin and cuke, tomato, red onion salad with oo&v dressing and basil.
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I am coveting your little dishes.
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Curried tempeh and cauliflower. The spice level and balance were good, but this was DRY. Will grease it up more next time.
Also a salad of various things: a half ear of corn I couldn’t figure out what to do with, a pepper I did not think would be hot but was, the first five of my balcony sungolds (woot!), carrot and celery 'cause I always have that, and crumbled crispy sage, which didn’t add much, but I got a lotta sage and it needs to go somewhere.
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You’re about the 5th person to say so tonight in my various food posts. They were a set of six, unmarked on the bottom, and I can think of only 2 places I might have gotten them: Home Goods or an antique store. 
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That’sa burger!
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You got to make cole slaw? Wow, I can remember making ‘potato chip chicken’ and ‘fried rice’ from our 7th grade Home Ec class. I enjoyed the sewing semester much more. We made peasant blouces and knitted Möbius scarves in our favorite sports team colors. I was already cooking and creating with textiles before 7th grade. Thank you Girl Scouts!
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Pizza Saturday.
1st pizza pie . Topped with zucchini leaves . They got buried in the mozzarella. Castelvetrano olives . Felino pistachio salami .
2nd pie . Margherita. Cheers
It was a fantastic weekend. The 44th anual deep pit barbecue for the volunteer fire department. That is a story by itself.
Well thats what’s left of it .
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We often tend to drive quite a lot around for good food but we are also always looking for good neighborhood places for dinner when want to stay close to home. Farm House https://farmhousebelmont.com/ in Belmont was for some time on our list for such a neighborhood restaurant and we finally had time to try it out. Nice relaxed ambience with overall good food - some dish were quite like wild boar bao, burger or pork milanese, some, like the lobster ravioli, could use some more tweaking in the kitchen. But overall it is good to find some new places for a quick weeknight dinner.
Marinated olives, citrus peel, rosemary, calabrian pepper
Burrata, roasted grapes, microgreens, grilled bread
Wild boar bao - slow braised wild boar in Asian inspired spices, Peking style with hoisin sauce, scallions, cucumber, cilantro
Stones & greens - stone fruits, whipped mascarpone cheese, lime zest, mint, honey, arugula, white balsamic
Farm House burger - classic 1/2 lb, toasted sesame bun, cheddar, housemade aioli and pickles, tomato, butter lettuce, housemade bacon jam, fries
Lobster ravioli - maine lobster ravioli, tomato water & butter sauce, prosciutto parmesan crumble
Pork milanese - panko fried pork chop, black pepper gnocchi, arugula, cherry tomatoes, meyer lemon olive oil
Peach cobbler, ricotta whipped cream
Meyer lemon basque cheesecake
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