I call this “brown dinner.” Pork tenderloin with a little pan sauce, chanterelles sauteed in butter, lentils from a jar I bought in Barcelona two or three year ago with some sauteed grape tomatoes and garlic.
Last night my younger brother paid a visit so we wet out to a Nepalese place. Standards have dropped since I last went, the lamb momos were particularly disappointing.
Tonight is chicken leek and cider “pie” ( no bottom or sides, just a shortcrust pastry top so not really a pie in my book). Mash and green beans to go with.
Fully agree, PB. A pie has pastry top, bottom and sides. Less than that, it’s a stew with a top, innit?
well the brisket in the EPC came rather excellent and is definitely a good method with a few caveats
I still browned and deglazed beforehand and then strained and reduced the cooking liquid when the meat was done to make the BBQ sauce. While the EPC made the whole thing much faster it was far from “instant” basically just a gas pedal in the middle. I am sure you could dump and go and get ok results but I do believe you do better with some work.
Best laid plans n all… came home from my ladies night, where I’d only had miso soup (well, and 3 Milano’s), so I was hongry. Had a small bowl of the lamb leftovers and some TJ’s pastrami-style lox.
So when I went shopping today, I already knew we’d need something to, uh, beef up dinner, since now the leftovers weren’t going to be enough.
Picked up a pork tenderloin that will be seared and topped with mushroom sauce & have a mixed salad with radishes, avocado, tomatoes in homemade ranchy buttermilk dressing.
Upon returning, I polished off what was leftover from the lamb dish for a very late lunch. It was good.
Last night was Haddock a la Moonan, asparagus and some potato rostis. Tonight I will cook up the rest of the haddock for fish tacos with cabbage, crema, and some salsa verde. Tonight’s dinner will be a bit slight, but the magic freezer didn’t have any black beans. I must have lost count.
I recently did a study in brown. Your’s looks delicious and brown 
Slow-roasted wild cod w/garlic & meyer lemon, medley of roasted romanesco, beech mushrooms and purple carrots, fennel-onion agrodolce, pine nuts & bacon crumbs. The flavors came together perfectly - if I had a restaurant this dish would definitely be on the menu.
Triple lemon cranberry bundt I baked for my client’s family this afternoon, it will be dessert for their Shabbos dinner tomorrow (which I’m not cooking).
5 Likes
Not the prettiest of pictures, but we scooped up the very last morsel! Pork shoulder braciole, braised in red wine tomato sugo and served alongside some cavatappi pasta. A spicy Etna Rosso accompanied.
Buon appetito a tutti!
2 Likes
Love cavatappi! And that pic’s pretty 'nuff for this gal
1 Like
Looks like it’s Symphony in Brown night here on WFD, HOs!
Tenderloin was overdone, sadly, but the mushroom sawce was faboski. Happy bellies.
2 Likes
Now THAT’S a bundt cake, ghg!
I would love an update on the brisket. We just got a pressure cooker and did a really simple Colombian chicken recipe from Serious Eats tonight and it is awesome! Truly amazing what the PC does to intensify flavors. I can’t wait to experiment.
1 Like
Corvina on brussel sprouts. Used a little instant dashi in the sprouts while cooking them. Worked well with the fish to give a nice umami nuance
2 Likes
This really makes me want to check if Wegmans carries corvina – I thought I’d seen it there, but can’t remember now. Your seasoning looks somewhat cajun to me (?).
Salt, black pepper, a small amount of Old Bay and ground guajillo pepper
Edited to added it was lightly dusted with Wondra before hitting the pan
A nice-looking piece of fish, scuba.
It’s been a busy week without much cooking. But, tonight after tennis we used up some pizza dough I made on Sunday. WFD was pizza with Italian sausage, fresh mozzarella, and basil. Caesar salad and wine for sides.
1 Like
Yum. Looks damn good to me. What was the filling?
I didn’t do the usual sweet (raisin pinoli) filling this time. I did a blend of grated hard and soft cheeses, some finely minced garlic and onion, and some parboiled broccoli di rape. Because there was a lot of intense flavor in the filling, I kept the sugo (gravy) really simple and let the slow-cooking braciole flavor it on its own. Olive oil, tomato paste (good for deglazing after browning the meat), red wine, a little puree, salt. I braised the meat 4.5 hours, flipping it over and adding about 1/2 cup water to the sugo halfway through.
