We enjoyed another excellent dinner at The Farmer’s Daughter, in Newton NJ, including lamb t-bones; white truffle risotto with prawns and asparagus; eggplant piccata; tuna carpaccio; clams in a coconut lemon broth; grilled octopus with spicy tangerine olives. It all went great with an excellent cabernet and red blend.
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Charred bok choy and cannellini bean salad; cheese tarts with bacon and fingerling potatoes. I used flat bread, petite red potatoes and taleggio.
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Inspired by @linguafood’s post last week I made saffron rice with pistachios, tart cherries, parsley and mint (wished I had a better variety of herbs - see ottolenghi rice recipe) with roasted carrots and delicata squash with Kashmiri curry and black lime. The veg seemed really well seasoned going in, felt like it needs something now. 
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That rice sounds marvelous.
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It was! I will admit to 2nds!
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I baked a whole flounder with a lemon/parsley/butter sauce, and it was very good, but it wasn’t the prettiest thing ever. So I will instead just post the appetizer, 7 oysters (I asked for six, but my oyster guy is nice to me) on the plate H got me for Chanukah.
And you can’t tell from the picture, but it seems like that steroid shot to the wrist I got four days ago is working, else I would not have been able to shuck.
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I love oysters. Where are they from?
Been running since 11 moving out of the Inn and back into my restored home. Been cleaning ever since trying to get things back to normal and eradicate any sign of construction. I’m knackered. This was all I could handle as far as cooking.
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Potato-based mixed seafood chowder, chowderfish, scallops, squid, shrimp, with green beans and bacon bits.
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I found this Mac & Cheese (from the makers of Rice-a-Roni) on clearance and was going to brag about putting dinner together for 3 people for less than $1 per person. But… after tasting it, I know why it was on clearance.
So dinner was Tuna Cakes, Mac & Cheese (that tasted like saw dust) and peas.
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First pizza of the season. After 4 months. A couple of dilemmas. Fermentation. Had to wait for the oven to heat up on a cold night . Timing for dough and temperature. Launched at 925 degrees .Got it . Opening day Very tasty .Pizza Margherita. Cheers.
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Tonight I tried to make smashed fingerling sweet potatoes: boil briefly first, then drain and dry, smash with a glass, then put in the oven with some fat and let ‘em get real crispy. The version I saw had regular fingerlings (not sweet) roasted under a roasting chicken. I put mine under a bone-in chicken breast I was roasting, imagining beautiful crispy potatoes with the delicious umami of chicken fat.
It was not a success.
Sweet potatoes are too wet for this treatment, and there’s something about how the skin tasted when it caramelized that I really didn’t like. Also, I did this whole roasting in my cast iron pan, which is how I typically roll, but the sweet potatoes really did not get along with the cast iron, even with generous amounts of fat.
I have become very loyal to Japanese/Korean (not sure what’s correct) sweet potatoes, so now whenever I eat the regular orange ones, I’m not in love. I’ve never seen baby Japanese ones, but that’s ok… I’ll go back to just roasting them whole like a normal person.
Still going to try the smashed potatoes with regular potatoes, though.
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So happy it’s @emglow101 Pizza Saturday night season!!
YEA!!
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Loving it . Opening day spring training. Yep. Stuff happens. Headed to next week . Yea!!!
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Bluepoints from Long Island, purchased from American Pride Seafood at Union Square Greenmarket. $1 each, and you can’t beat that with a stick.
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Dang. I’d call that a damned fine meal.
Glad you’re back home!
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Oh well. Sounded like a great idea! Premier episode of this seasons Top Chef featured sweet potato varieties.
Been running since 11 moving out of the Inn and back into my restored home. Been cleaning ever since trying to get things back to normal and eradicate any sign of construction. I’m knackered. This was all I could handle as far as cooking.
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I bought some of that on markdown too. The worst.
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