Something we’ll need to fortify ourselves.
7 Likes
Those are gorgeous! Wow! I’m going to have to look into acquiring some from myself.
1 Like
Salmon en papilotte with fennel, zuke and mushrooms. I made a leek and garlic compound butter and tossed a couple lemon slices and fennels fronds on top. They prefer to cook seafood fresh themselves, so seafood conveniently turns up on the Friday menu. I was home before 11am today. I served it with an eggplant panzanella salad and roasted broccoli reserved from yesterday’s tots.
We like to either cook together or cook off one weekend night. Tonight is a pizza cook off, always a good one! And you’re looking at the reigning champ! Have a great weekend everyone!
16 Likes
20 Likes
It’s been awhile: Steak tip from my butcher, medium-rare, Ballymaloe steak sauce on the side.
Picked up several small Russet potatoes, so half a baker with NQTPSTOB…it’s Kerrygold, so the yellow makes it LOOK like TPSTOB with SC. Peas and corn.
There was a glass of wine.
20 Likes
I love Cabot Creamery. I smuggled back some butter, sour cream, and cheese on my last trip to Killington in 2017. 
2 Likes
I didn’t catch a photo of our delicious fried rice dinner (pork and shrimp), so instead you get a shot of the mise.
17 Likes
Our friends invited us over for dinner after the wife and I had lunch together today at a cafe. She made beef stew with baguette from a favorite bakery, and I brought a big green salad with whole lemon vinaigrette and a cornmeal almond cake, which looked fine but was a bit of a flop. Ah well!
21 Likes
Asian soup. Onion, garlic, carrot, bok choy, red bell, mushrooms, snow peas, tiny bird’s eye chile, chicken pot stickers, cilantro in a dashi, miso, fish sauce, chicken broth. Dej. Dessert was a pistachio blondie.
18 Likes
Wednesday night at my sister’s, we had our first Dungeness of the season (pre-steamed, from Costco). Super sweet, but i’m afraid my sister heated them up for a tad too long - the meat was a little crumbly. But the crab butter was phenomenally sweet, not bitter at all. We’ll have to do this again soon.
Out for dinner Thurs. with friends, and tonight the BF made me a big salad with an anchovy dressing (so, Caesar-ish), capers, and a soft-boiled egg. For himself, a very chowderish soup, but with chicken (leftovers from a Costco chicken from my sister’s) - really delicious broth - my chicken stock and sour cream he blended together.
22 Likes
i love a good mise en place.
3 Likes
After two unsuccessful trips to the grocery store to get Boneless/Skinless Chicken thighs (last week), the meat dept. guy offered me Boneless/Skinless breasts (same price). So, I ended up with breasts. I still wanted to make a BBQ Chicken Onion pizza (suggested by @ChristinaM ). Thanks Christina!!
I really liked it. Same basic pizza recipe except I thinned out some BBQ sauce and used it like tomato sauce.
17 Likes
Halibut poached in butter , sous vided to 130F, over garlicky and lemony French lentils. I have to disagree with Kenji–halibut is flakier at 120F. But still, delicious flavors and textures.
15 Likes
Lord, the picky one doesn’t like squash either. I don’t know bout my family members!
3 Likes
White lasagne — no ricotta, no tomato sauce, skip any offending items.
Mushrooms if they’re liked, sausage or other meat, or any roasted veg that will pass muster.
I think roll-ups / canneloni are often easier, but of course they don’t have the same visual or layering appeal.
4 Likes
That’s why the mushroom and add spinach to the bechamel hit me like it did. Somehow I hadn’t dreamed up this possibility yet.
I use the same mixture for pasta when I’m feeling lazy about layering lasagna. Often farfalle, but with mafalda, even closer.
1 Like
You can use just bechamel sauce and pick one meat (can range from ground beef to stewed meats to duck confit) and one/two vegetable and layer them alternately, e.g. swiss chard & sausage lasagna, roasted broccoli & chicken lasagna, bell pepper & tuna lasagna etc
4 Likes
