Here’s a photo of my English enamel pie dish.
Had a few things to use up and came up with this. Didn’t even plan on making photos. I have nothing in my répertoire, especially baking. It tasted OK! 
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Tonight I grilled some corvina and popped it on top of grilled romaine with Caesar dressing and shaved parm. Side of corn and limas
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Mise en place
Dinner
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Since I’m in SF until Monday, all my meals will be out! Woot. Starting off the line up is Lers Ros, a Thai place rec’d by fellow HO @mariacarmen, whom we’ll be meeting for dinner.
So excited!!!
Sooooo jelly…my favorite city, Enjoy.
Had to make do with what was on hand, so we ended up with a romaine heart salad and French bread pizzas with home made sauce, fresh mozzarella, whiskey soaked salami, and parmesan. Hit the spot.
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Wild mallard breasts (supermarket purchase), saute potatoes, green beans, red wine & redcurrant jelly sauce.
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Did you sear first?
Fish was cooked on a hot BBQ grill. The lettuce got a quick char on the grill while the fish rested. Corn and limas were cooked in a pan and torched a little to get some char on them too
Lovely! (I’m willing to give wild mallard breasts another go)
My version of Choucroute, made with what I have in the house today. Pork chunk is just above the heel. I wanted to order the hock but organic butcher had these ready so I got them. Smoked sausage, Speck (smoked pork belly) and Sauerkraut fresh from the barrel at the market. I warmed it up with lots of juniper berries which smelled amazing.
Merci Allemagne!
A Franconian smoke beer completes this meal
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Yesterday I cooked several days’ worth of dinner with ingredients that were new to me. Firstly, SWEET POTATO VERMICELLI, which I noticed with the other dry noodles in the Asian aisle. They cook up transparent, a little thicker than glass noodles. It would probably be better to break them up before boiling rather than, as the package directed, after. They were an elastic blob that fought me a bit as I mixed them into a typical stirfry of pork, broccoli, carrot, peppers, and onion in a teriyaki sauce plus sriracha. They are pleasantly chewy, and perhaps a healthier carb than wheat or rice noodles.
The other thing is COBIA, a fish that’s new to me. Because the skin is firm and thicker than that of most local New England fish, I went with Pepin’s broiled bluefish prep, which is simply to score the skin, rub with oil, S&P, then broil 2" from the heat for 10 minutes, skin up, no flipping. The skin gets very crisp and delicious, while there’s enough ambient heat to cook the flesh through. The cobia remained moist, with a faint shellfish sweetness. Baked potato (the container that I thought was sour cream was ricotta, but whatever. Now I am committed to baked ziti or lasagna within the next week!) and jarred Polish salad, drained then mixed with bottled creamy dill dressing. This concoction is a coleslaw alternative from pantry ingredients.
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Cobia is one of my favorite fish. Just enough fat to keep it succulent but not oily
The cobia sounds delicious! I never see it around here, but I’ll have to keep my eyes peeled.
If you find it do give it a try. Here is a cobia and scallop dish I did with a corn chowder
An absolutely wonder fish
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I am steam-reheating a defrosted pork roast (with way too big a splash of liquid smoke, so here’s hoping it doesn’t turn nasty) and threw together a carrot-apple soup found randomly on the Internet. Instead of thyme I used the herbs de Provence that I try to use at any opportunity, and it seems to have worked.
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Roast chicken for dinner tonight.
Sides, roasted vegs and salad.
Lots of left overs for soups and salads.
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Soup season is finally here! Dinner tonight was a Harira soup, which we fondly call Ramadan soup. I tried a new version tonight which was very similar to a version I enjoyed in Cordoba, Spain at a Moroccan restaurant. The chef claimed that his recipe was from his Grandmother. There is enough left for four more servings… two for tomorrow, two for the magic freezer.
For those of you in the Boston area, the chickpeas were from Sophia’s Greek Pantry. She is carrying a line of small farm items that are just fabulous. Best chickpeas I have ever made from dried legumes.
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Dinner for us was burgers with grilled onions, and cauliflower with a wonderful rich and creamy cheese sauce with sodium citrate that my son made. And a nice rioja to round things out.
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Tonight was hot and sour soup because it seemed like everytime I logged on here I saw the hot and sour soup thread and I couldn’t resist. Steamed dumplings on the side.
I am looking forward to tomarrow. My parents will be blowing through town on their way to some function or another and they asked if they could pick anything up for me. I requested 2 loaves of Cuban bread from La Segunda in Ybor City.
Cuban sandwiches are on the menu for tomarrow. Pork roast is marinating. I will have to get some off the bone ham from the deli, I don’t have the inclination to also bake a ham for sandwiches for just me and the DH. Besides I have the best bread and my pork roast is pretty good…so…
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