Wow that is quite a Post! Lots of good eats.
I used to make these quite a lot when I was working at a French Place in rural VA many Moons ago.
Yours’s look near Perfect. Do you add bits of Butter to the Pan after you start to get some browning?
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Thanks, and yes, i did! It was really a delicious prep - i think we prefer it to latkes now (blasphemy!), not least because you don’t have to squeeze any of the potato water out, just grate and plop into the pan. So you’re an ex-chef (or current)?
I thought that was a typo for pommes dauphine! I’ve never heard of them before, must make soon.
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yeah, i had never heard of them before either!
Nice to not have to travel!
ooh, i have a turkey thigh in the freezer i’ve been saving… perhaps that’s the perfect recipe for it.
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I posted a turkey thigh recipe in the COTM NYTimes cooking thread - Turkey Thighs with Proscuitto, Tomatoes and Olives. I included a gift link in the post if you are interested.
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Thanks! i’ll check it out (I have a subscription too!)
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Salmon belly sashimi with cucumber and pickled vegetables, adapted from Heart and Soul by Kylie Kwong. We also had some leftover egg rolls and chicken wings.
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Another batch of baked pork & orzo(cause one can never consume enough carbs) , came out a bit drier than usual but I did reserve some of the cooking stock which I added when I reheated it for dinner tonight and it was perfecto.
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Decided to treat myself tonight.
D’Artagnan duck breast with a glaze of the last of some blood orange syrup from Stonewall Kitchen (no longer made), Israeli couscous with minced onions and fresh thyme, and asparagus.
AND…a very small glass of 
(although mine was white). I’m trusting that there will be no side effects. 
Bonus pic of Murphy in the cat scratching thingie. He doesn’t use it to sharpen his claws (the carpeted stairs are for that purpose). Nope, he sleeps in it. 
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Boy oh boy! Once we’d packed up all the shiznit we left behind, i.e. kitchen stuff (frozen sausages, chili peppers, lime leaves, soup dumplings, assorted utensils, a big-ass wok with steam dome, my favorite braising pan & nonstick pan, various condiments & a general fridge cleanout) as well as someone’s scratching post, a couple of folding chairs, a folding table, etc. etc., our car was almost as crammed as the first time around 
I bought 5 or 6 of CK’s buttermilk ranch dressing and 1 or 2 of the blue cheese at the Sprouts market as well as yet another bottle of that unique Viet hot sauce we want to gift our HK buddy (plus the two I’d already purchased for ourselves & @buttertart) at the banh mi bakery, where we also got 2 excellent grilled pork banh mis with extra paté and veg for the trip back.
Got in just after 4pm, where we were greeted by a very happy & very loud cat.
Dinner was leftover chicken & potato gratin from last night’s dinner, leftover Cantonese duck from xmas day, more of that luscious gravlax with mustard sauce, and a salad I made with Philly & home ingredients.
Looking forward to a quiet evening, as tomorrow is our first poker game in months!
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We enjoyed another excellent dinner at Fiorentini Restaurant in Rutherford, NJ, including seared octopus with saffron aioli, nduja potato croquettes; tuna crudo with clementine, Calabrian honey; roasted cauliflower flan, parmigiano fondue; celery root steak, eggplant puree, crispy kale, spicy maple syrup jus; risotto with duck leg ragu, kale puree, caciocavallo cheese; stuffed cacio e pepe gnocchi with mussels, rosemary, and brown butter; It all went great with a couple of excellent cabernets.
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Small party tonight, ostensibly to consume leftover holiday desserts but really just because. Nibbles (baked brie en croute with crostini and stuffed mushrooms, chips and guac, assorted cheeses and apples, cheddar Goldfish, crudite and martini dip, white bean dip, assorted crackers, pistachios, pickled okra and cheese-stuffed peppadews, etc); then ham and Rancho Gordo Christmas bean soup, cornbread and homemade Hungarian fennel boule brought by a guest. Lots of wine. And oh yeah – all of the holiday desserts again – lemon chiffon pie (which improved considerably after coming up to room temperature), dark chocolate tart with pistachios, tiramisu, and bûche de noël. So full. We used up some of our hurricane disposables.
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Tonight’s dinner was Hamburger & Cheese “Jaffles”, pink rice and green beans. I always save the juice when I open a can of pickled beets and (later) add it to white rice. It makes for an interesting dish with a unique taste. It was an all around fun dinner, we both enjoyed!
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Quick stir-fry with flank steak, napa cabbage, red peppers, snap peas, fresno chili, cilantro, beef broth and soy sauce
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Last night…of course no picture…no time!
Hors d’oeuvres were:
• Swiss Fondue
• Spinach and artichoke dip (cold)
• Vegetable plate, bread cubes, whole grain crackers
• Excellent guac made by the roomate, but forgotten to be put
out until halfway through dinner🙊
• Deviled eggs, garnished with dill and chives
• Mushroom & Brie en croute
• Chex mix, low salt style
Then, dinner…
• Two store bought frozen lasagnes; red sauce with meat and a
veggie style in a white sauce. They took FOREVER to bake. It is
a good thing we had lots of appies!
• A mixed green salad with a very garlicky ‘Caesar’ dressing. My
recipe, prepared by someone else who took license in
making it can’t get enough garlic, I guess 
• Garlic bread made by the same garlic lovers with a STOB, too The beverages were: sparkling ciders, sparkling grape juices,
a few pro-biotic and high fiber soda pops, and for the adults: a
really smooth older KJ Chardonnay, an even smoother, older
Mondavi Cabernet and a local Chokecherry wine. I am
not supposed to drink however, the KJ and the Mondavi were
risk worthy for a sip, each.
For dessert, coconut snowball cupcakes. We were celebrating Christmas, the New Year and a birthday. Then there was the dumping (opening) of stockings (oh the drama!). After that we finished off the evening with a rousing game of Dreidel. Oh boy, we saw the cheaters come out, this year.
Twenty were expected, ten showed up, 3 kids, 1 teen, and 6 adults. Much of the leftovers went to one other home, including a few quarts of Chex Mix, and all the compost goodies for the ‘grand chickens’.
It took a week to prep this and maybe it’ll take a week to decompress. Time to pass this onto the next generation. 
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Wow! Sounds like you went above and beyond!
Worth it once a year 
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We’ll see what the youngers come up for next year!
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