Tonight I made brined chicken vertically roasted with red grapes, rosemary, garlic, and oo. Mashed sweet + Russet potatoes (with Boursin) and Brussels sauteed in the Schmaltz.
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Glad I looked at this recipe this morning…it requires a 6 hour braise. LOL
Dinner was braised short ribs with a pomegranate molasses jus on sweet potato mash. I used a half cup of apple cider since I don’t have apple juice. IMO, it gave it a richer flavor than the juice would have. And I definitely used the fat separator before boiling down the jus and adding additional pomegranate molasses. I also made a bit of a slurry with the leftover seasoned flour to help thicken the jus.
I have a boatload of carrots, as I kept forgetting that I had some in my crisper when I hit up my Winter pop-up CSA this past week. So carrots will feature prominently for awhile. 
This time with butter, s/p, dried marjoram and some ground sumac.
There was a single glass of wine that was enjoyed a little bit before and with dinner. 
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Boursin can make taters shine!
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Many times. It dries out a little, but that’s what oil is for.
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My PIC left this morning for a talk at Wellesley tomorrow afternoon, so I’ll be bach’ing it the next couple of days. We briefly talked about me coming along, spending tonight in Boston & finding a nice place to eat — but that would’ve meant spending more $$, and there’s certainly no lack of restaurants to visit here in Philly, and never mind the 5.5 hr drive, and the fact that we’re leaving town again on Thursday to spend Thxgiving with friends back home… I wouldn’t want to leave the poor chonkster twice within a week.
I spent a few hours looking at Berlin pads for next summer & have narrowed my list down to just TWENTY Never hurts to plan ahead, and I found quite a few cheaper options than this year.
WFD was more Tuscan soup since I made enough to feed a small army. Too lazy to make a salad, so half an English cuke & one tiny tomato with ranch was my veg tonight.
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Pan-roasted Wagyu NY strip steak, with romaine tossed in homemade Caesar dressing, parm, and buttery croutons.
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Gnocchi Zuppa Toscana. I added rpf and topped with a dusting of bacon, parm and parsley. Romaine, red cabbage, carrot, cucumber, radish salad, asiago, peppercorn dressing. Wine.
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The owners of the Farmer’s Daughter restaurant, that we dined at last night, just opened a new cheese shop around the corner called Curd and Cleaver. We checked it out before dinner last night, and almost spent as much at the cheese shop that we did at dinner. We got to sample a lot of great cheeses, and ended up buying a Humboldt fog, an aptly named 4 alarm cheddar with ghost pepper, being one of the 4 spicy peppers, and a delicious cranberry blue cheese from a local farmer. We also bought a smoky salami, Nueskes applewood smoked beef sausage, Serrano ham, an excellent creamy Buffalo chicken mac n cheese, excellent orange citrus olives, a mini baguette, apricot, pistachio, and cranberry crackers, and caramelized onion jam. We were planning on just having a makeshift charcuterie board for dinner tonight, but Mrs. P had the brilliant idea of making a 3 part flatbread/pizza with the ingredients (on Stonefire thin crust pizza crust). The breakdown was: Humboldt fog cheese with Serrano ham, toasted almonds, fig jam and balsamic reduction; cranberry blue cheese with smoked beef salami, and caramelized onion jam; 4 alarm cheddar cheese with beef sausage and onion jam. We also had half of the Buffalo chicken mac n cheese. All of the remaining meats and cheeses will be used as appetizers on Thanksgiving day. It all went great with an excellent red blend.
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Oh! Never thought of throwing gnocchi into Tuscan soup. Nice twist!
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I dug the freezer and located a large chunk of boneless ham. I remember purchasing it (on clearance); I just had to find it. Any who, half of it became tonight’s dinner in the form of a Ham, Broccoli, Onion, Cheese & Cream of Mushroom Soup Pasta Bake. The ham really made this dish.
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How does the texture of the gnocchi do in the soup?
I didn’t have any potatoes.
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I thought it was great.
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Soy sauce chicken, spicy and sour napa cabbage, rice, and the braising liquid from the chicken.
The cabbage was a good foil to the flavors of the chicken. And the texture of the chicken via sous vide was really nice. Marinade flavors were on point this time.
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Variation on Feijoadinha - vaquero beans from Rancho Gordo are cooked with kielbasa, linguica and garlic. Green pepper, carrot and onions are sautéed before added to the beans and cooked a bit more. Finished with some cumin and parsley. Served over rice and with braised kale (simple longer braise with torn kale and plenty of garlic)
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Chocolate banana pecan pie - homemade and even better than P2 or I had hoped. Caprial’s banana cream pie with 8 oz roasted pecans added to the bananas and 7 oz 100% chocolate + 1T espresso + 1 T chocolate extract added to the custard.
Extra banana layer on top because.
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This casserole sounds perfect for the winter months! Do you follow a recipe or do you eyeball it?
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I started out following this recipe, then I just “eyeballed” the mixture until it looked right. I put about a tablespoon of chili powder in it, because the recipe appeared to lack spicing. Glad I mixed that in, but should have added a bit more.
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