I had no idea all these years one can eat the stalk…!
Oh yeah! I used to just peel it and slice and then roast with the sprouts-like i do with broccoli stalks- but when roasted as the bigger pc the innards got all soft and scoopable!
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Now THAT is a lovely sight! Looks wonderful, Robin!
Red-legged partridge from France. I’ve had partridge many times but never the red-legged kind. Pretty bird.
Cooked in the style of “pot roasting” but then not in a pot. My Staub braiser is much too big for this. Crème fraîche, minced onions and garlic and seasoning. Steamed sugarsnaps and Spätzle. The cream sauce flavoured everything.
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Wow. Just… wow.
TJ’s portobella ravioli tonight topped with a sauce of sautéed diced portabella caps & a “gourmet” mushroom mix (oyster, shiitake, and baby bellas) in a creamy red wine sauce.
Mixed salad with balsamic-pistachio oil vinaigrette. Easy peasy Monday post-shift dinner.
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Hell yeah. I was walking through TJ this past weekend and saw a bin full of brussel sprouts on the stalk and my first thought was those stalks will cook up nicely. If not why buy them on the stalk.
I had a cousin who was growing brussel sprouts and gave me a big bag of the leaves from the stalk. They were big suckers. I stuff and rolled them. They were great
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SV pork belly with a side of corn and peppers. I was scrounging for a side. The pork was drizzled with bottled Larb sauce.
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No cooking for the past couple of nights because of these guys:
Rescues from the same litter. They are best buds and VERY entertaining! Tonight they are chilling with my stepdaughter while we go out for an impromptu date night - trying Empire Steakhouse on E. 50th. I’m ready for a ribeye!
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oh HELLZ YEAH on that pork!
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Had some canned pumpkin to use up from Sunday’s baking, so a sausage & broccoli pasta with a pumpkin sauce was in order.
Sauteed a large link of sweet Italian sausage, breaking it up in the pan, removed it to drain on a paper towel, added some onion and garlic to the fat left in the pan. When that was soft, I splooshed in some white wine and reduced it, then added about 1/4 cup of chicken stock, 1 cup of canned pumpkin, the cooked sausage, and stirred it all together, adding 1/2 cup of heavy cream, salt, pepper, and freshly grated nutmeg. Simmer, simmer, simmer.
The penne was cooked, adding broccoli florets towards the end. Drained, the sausage-pumpkin sauce was added back to the pasta and broccoli in the pot, and it was spooned into a bowl, with some grated Parm-Reg on top.
Yeah, there was a glass of wine with dinner. OK, maybe there was a glass while cooking dinner, too.
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Good to know this. I have tried the stalk of cauliflower and cabbage though, not edible too hard.
Pretty legs, never ate this bird before, I think. Looks delicious in the photo.
Don’t know what happened to me these days, ache everywhere, joints, back, head, must be some strange virus attack or fatigue… drugged with all types of pills, didn’t do much at all.
Well tonight, duck breast and apple salad with leaves… + apple tart
The missing part on the plate was in our stomach!
Ever since I got my new phone, I never used my camera anymore. I think I’m starting to miss it.
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Congratulations on the new additions to the family!! So adorable!
I am actually just incapable of reheating rice without truly ruining it. I know i know i have tried too many times all the various tricks and ihave just come to terms with it.
So, my leftover coconut rice became part of a quicky tomato coconut soup. Tomato paste, crushed tomatoes, coconut milk, the coconut rice, and topped with cilantro and scallions. Side of steamed baby bok choy which was random but delicious
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Dinner last night: Oven baked boneless chicken breasts (quite large), and a salad of Field Greens and other tasty stuff.
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sorry about your aches and pains - hope you resolve that pronto.
lovely food, as usual. my cell phone pics never look nearly as good as these!
MC you were my inspiration for dinner tonight … Your
pictures finally did me in … I couldn’t take it any longer
I caved and picked up some pork belly while at Costco today.
It comes sliced half the slices were approximately an inch to an inch and a
quarter, the other half approximately a quarter of an inch.
Very simple prep because it was for DH who is limited as
far as creative preparations go. I applied a ton of bone suckin rib
rub on the thicker slices and set them into a cold breville smart oven.
Cooked on 250 for an hour or so and then crisped it up at 450 on convection.
I removed the pan when the rub became tacky and caramelized and the pork crispy. In another nod
to you it was eaten standing up out of and over the pan it was cooked in.
This was my first time cooking it at home and now that I know how it behaves I hope to
become just a bit more adventurous.
pictured are the leftovers
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Cold outside , so I cranked up the fireplace . It’s a good evening for a ham steak , hash browns and a couple of fried eggs with toast .
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First course was some of the fantastic fresh tofu i picked up in chinatown- really simple just dribbled with dark mushroom soy sauce, a little sesame oil, furikake and scallions.
I love this korean bulgolgi sauce i buy in chinatown groceries, (the sauce itself is vegan) so i tossed some baby bok choy, long beans and that long stem chinese broccoli in it and roasted a while til the edges were caramelized. Didn’t want to deal with making new rice but i should have.
Peanut and sesame mochi will be dessert
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