Last night we stopped off at our new favorite cheese and charcuterie store (Curd and Cleaver), before dinner at The Farmer’s Daughter (which also owns Curd and Cleaver). We spent an obscene amount of money there (but we only go once a month). We enjoyed a nice charcuterie dinner with the below items. Besides what’s pictured below, we bought 4 filet mignons, and some spicy sausages. Mrs P made the pork and apple sausage with crispy bacon and more sautéed apples. She also made the spicy capicola wrapped around truffled tremor cheese, hot honey, and balsamic drizzle; Jamon and coppa wrapped around Humboldt fog cheese, almonds, fig jam, and balsamic drizzle; spicy peppadews stuffed with lonza, young goat cheese, and balsamic drizzle. It all went great with an excellent red blend.
Garlic Mushroom Chicken with Bacon. Served over egg noodles with butter, sour cream and green onions. I used blsl thighs, it was very good. Mixed greens salad, green onion, radishes, avocado, ranch. вода.
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that is SO my kinda dinner!
i love tuna melts! your bread sounds wonderful.
looks and sounds KILLER!
Lebanese spiced chicken, apricot sour cherry saffron pilaf, and roasted kabocha squash with maple syrup.
With the leftover brandade-ish fish and potato, I added egg, cornmeal and panko and made fritters, shallow fried in olive oil. They crisped up and went very well with a small bavette steak, medium rare.
somehow i deleted my own post when i meant to add a picture of the yuzo kosho, so I’m reposting it. forgive me if it posts twice,
I’ve made Kakuni (Japanese pork belly dish) before but this time with added daikon, big fat carrots, and Chinese eggplant because i wanted it to be veg-heavy. I mostly followed Just One Cookbook’s recipe. Pork belly gets braised in a dashi/soy/mirin/sake brown sugar broth with a couple of thai bird chilies and an egg each. Pork belly was super tender and it all had a nice heat to it. Those carrots were super sweet.
I also finally opened a jar of green yuzu kosho (Japanese citrus chili paste) I brought back from Japan - loved the spicy, salty, almost floral flavor. Blended it in with the rice and broth - gave the dish a nice, bright kick. I’m seeing all kinds of things to do with it online.
Riesling-Chicken with Mushrooms - chicken legs are braised with carrots, onions, flour, bay leaves and garlic in Riesling in the oven. For the last 10 minutes you add sautéed mushrooms (yellowfoot, hedgehog and oyster) and parsley. Served over fettuccine mixed with toasted breadcrumbs
Looks great!
Very nice wintry meal.
I found a package of ground lamb in the freezer I wanted to use it up. One of Mr Bean’s favorite dishes is cumin lamb so I figured I’d try it with the ground meat instead of the slices usually called for. And, since I had an eggplant to use I threw that in as well. I used the Woks of Life recipe but marinated the eggplant instead of the meat and added extra cumin and Sichuan peppercorns. Not very photogenic but very tasty.
8 posts were split to a new topic: Difference between Montreal and New York-style Bagels
Hey all - just moved the bagel discussion to its own thread, as I thought it warranted to have its own thread. There are strong feelings about bagels! (I’m in the New York-style bagel camp ALWAYS!)
Thank you for linking that chicken recipe; I’d like to try it. If you cooked per instruction (2.5-3 hrs at 325°F), how did the white meat turn out? My gut reaction was that it might be too long for a 3.5-4 lb bird, but I could be off base here.
I just used the marinade, not the cooking instructions.
I cooked my bird at 375⁰F for 90 minutes. Some parts were still under 160, and we like chicken very well cooked with no pink, so I pulled the chicken out, preheated the oven to 385 and cooked it for another 10 minutes, checked the temp again, pulled it out, preheated the oven to 400, and cooked it again for another 10 minutes, until it was browned and all the places I poked with the thermometer in the dark meat parts were over 175, and all parts of the bird were over 165.
Thank you, that’s helpful.
The white meat, cooked to an internal temp of 165 ⁰F, in a 375⁰F is still juicy, in my experience. It seems to dry out more when roasted to an internal temp of 165⁰F in an oven set at 350⁰F or lower.
I don’t roast at 400⁰F or higher for the entire roasting time because I hated cleaning my oven. The fat splatters if I roast a whole bird at 400 or 425 for 60- 90 minutes.
Love Yuzu Koshō.
Great addition to many things. I always add it to Miso Glaze for Broiled Fish.
