So, last night was a whole pastured chicken breast soaked in buttermilk, then crusted with superfine almond flour with a bit of GF panko, fresh thyme, cayenne, s and fgbp mixed in and roasted at 400 f, Sides were pan sear brussels halves and sketti squash gratin oozing with gruyere inside and out. As per usual, the best bits were the chewy brown cheesy stuff clinging to the edge of the pan.
Tonight meatloaf, rutabaga puree, peas and carrots to send of the last of winter (we HOPE) with a homey goodbye. Meatloaf also bound with fine almond flour, eggs, lots of fresh garlic, onion, worcestershire and coated with good ketchup from Sir Kensington, increasingly my kind of man.
Last night was a big bowl of miso soup with stuff after i trudged home from work in the mess from snowmageddon- just a few of us there since deadlines donāt move, regardless of the weather.
My miso had lots of tofu, some shredded carrot, scallions and a few more veggies.
Freaking cold day again today, home lateā¦
i sipped a hot mug of miso broth while putting together dinner. Trader joeās japanese fried rice with some smoked tofu, and added in a lot of fresh spinach at the end to become wilty. More miso broth.
I leave sunday on a work trip for a week and am trying to eat up the random produce i have left.
Since I donāt do the wearing of the green or the drinking of the green, I went with a sort-of partial Irish (food) on tonight - Iāll do the main event tomorrow.
King salmon (Irish salmon is damn good! Although this wasnāt Irish salmon - it was Canadian) with a glaze comprised of balsamic, honey, whole grain mustard, minced garlic, white wine, and salt/pepper.
The sides werenāt Irish, but worked for me.
Oh - and there was non-Irish wine as the final side dish.
And non-Irish Caramel Cookie Crunch gelato for dessert.
Got got home late so dinner had to be simple and quick cooking
Sea scallops on pasta with a side salad. The pasta was cooked in a shallow large fry pan with slivered garlic in the water, drained and tossed with a butter, cream. garlic and lemon juice reduction. The scallops were cooked in butter and garlic. Salad dressing was lemon juice, garlic, olive and neutral oil, mustard and a dash of sugar, s/p.
I think they are expansive everywhere. Here the price from a Parisian market the fresh scallops from Brittany without shells can reach over 55ā¬/kg, approximately 27 USD/lb. How about the price in your area?
They are expensive everywhere. I just bought a bag of dry size 10-15s for $15 per pound, which is a very good price in my area. I often see them for $20-25 per pound or more.
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
150
To start - something of a fridge raid. Thereās leftover cod, veg & spuds thatāll make a couple of fishcakes. Thereās stuffed vine leaves and thereās celeriac remoulade. Ecletic, eh?
To follow - roast shoulder of mutton. Mashed carrot & swede; purple sprouting brocolli, onion sauce
To continue - Pikeās Delight. A cheddar made about 45 minutes drive away in Yorkshire, using organic cows milk
A fridge raid is what I end up doing often. Turn random ingredients into something good
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Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
152
Scallop:
Big ones, from the fishmonger, already cleaned: eur.40/kg
Big ones, from the fishmonger, uncleaned: eur.10/kg (about 5)
I prefer to pick the scallops with roe intact and clean them myself.
Nice meals, everyone.
Iāve been busy and not eating anything new to report.
Off topic, for those of us who adore cats or have pets: a cat is not just a cat. It brings happiness not only to the owners but also others. Owners found this note attached to their other cat after one has died.
Not a lot of cooking going on at casa lingua lately, thus my relative silence here. Between working and āworkingā, Iāve just not felt like elaborate (or even not so elaborate) dinners.
My man put together some boeuf bourguignon courtesy of a Guardian recipe recently, which was quite a bit of work and an even bigger letdown. Seemed better the next day, but still not something to be made again, for sure.
Couple nights ago we had cheeborgers and salad, last night I worked late & so we just heated up some TJās flatbread. With WAY too much hot sauce.
Have yet another gig tonight, so had a very late lunch post-shift of butter & lemon-braised Belgian endive with lots of black pepper. Hopefully will appease my stomach a bit after yesterdayās abuse.
Wasnāt feeling well yesterday, so my St. Patrickās celebration meal of cottage pie got pushed off to today. Worth the wait! Ground beef, onions and mushrooms in a Guinness-based broth, topped with pureed cauliflower instead of potatoes. Just as good on the 18th!
Had my roast leg of lamb slathered with minced garlic, minced rosemary and thyme, salt, pepper and olive oil. Roasted to medium rare. I know it doesnāt look like it, but it was medium-rare. Thatās the butt end slice on top.
Also roasted some Yukon Gold potatoes with olive oil, salt, pepper, and ground sumac, and cooked up some carrots. And yes, Iām one of those that has mint jelly alongside the lamb I cook at home.
There was wine. And some not-so-great green grapes for dessert.
Last night i stopped at the market near my apartment for some hard cider (the wine shop is further away and it was just too cold out) and i was distracted by some good looking asparagus. Very random meal of basically all the asaparagus steamed with a little salt and chopped walnuts on top, cider a la carte. Gave myself a tummy ache.
After working a few hours, cleaning, laundry and packing i wanted a real meal yet my fridge is pathetic so i ordered in a vegetarian papaya salad, tofu summer rolls and a small tofu tom yum soup. Leftovers will be breakfast.
Iām hoping to find great tofu and dumplings next week while iām in asia for work
