Yep, it was a promo for the show, for NYC upfronts week. Sandwich, B&W cookie, and a drink. Pretty nice!
This weather is what makes outdoor space in nyc worth it, even though it’s for such a short time!
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Have had a hankering for scallops for a few weeks now, finally gave in.
I went all out - browned butter sea scallops with sautéed corn and mushrooms over truffled cauliflower purée.
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Started with fresh mozzarella treated like fresh malai (cream) paneer - just a sprinkle of chaat masala, cubed, and a toothpick. Plus some halved grape tomatoes. So good: my new favorite snack!
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Ooh, I have chaat masala! This would be bomb with bocconcini.
Quickie - chipotle+cheese chicken sausages, Cuban black beans, avocado, and brown rice (cooked with olive oil and salt), vinegar slaw with lime, jalapeño, cilantro, and scallions, and garlic zucchini. It was tasty - baby totally boycotted.
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Absolutely - it goes down easy, I’d cut the bocconcini in half!
Really good with some fruit on the side - my mom’s combo. I might cut up my watermelon tomorrow (also great with chaat masala).
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Request for pork ribs recipes here:
Slaw looks amazing…
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I may have asked this before, in theb distant past but have no memory of the answer - but what makes them “English” please. I’m guessing it’s to differentiate them from another type of cucumber you have in America?
I was curious as well and looked it up. It’s the typical greenhouse grown cucumber here. Long, edible skin and “less bitter”. In Australian cookery magazines they call small ones “Lebanese cucumber”.
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That may make sense. My local Turkish/Middle Eastern shop often has small, straight cucumbers (about the size of a medium courgette) but, from memory, they just label them as “cucumbers”. Only bought them once as they seemed to have little actual flesh, in proportion to the pulpy centre.
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Yes, an English cucumber has thinner skin, is sweeter, and has much smaller seeds than a regular cucumber.
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Oddly enough both my grandmothers would make the same salad, as they both came to this country from what today is the Ukraine. We would call it “Healthy Salad”.
Same idea, always had tomato, scallions, radishes, cucumber and sour cream.
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I found a small chuck roast on special at Sprouts which became the base of tonights dinner. Sides of roasted onion and potatoes, wilted greens and sweet/sour stewed tomatoes.
Roast was seasoned with s/p, paprika and garlic powder and laid atop a bed of chopped onions and quartered new potatoes. Under the broiler for a few minutes to brown the fat cap then down to 325 for the remainder. A little water was added to the roasting pan once the onions had browned. Some tomatoes were too soft for slicing. Cut them into chunks, placed in a baking dish, sprinkled with a tiny bit of sugar, added some cider vinegar and a little water and baked along side the roast. A head of garlic roasted too which will be added to mayo for roast beef sandwiches later in the week. Last of the watercress was wilted in a dab of bacon grease and seasoned with a pepper blend. A nice combination of flavors and textures with future lunches taken care of.
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Found those sweet potato noodle things on crazy sale again and made this yesterday, had the rest for dinner tonight. Had scallions, white beans, lots of cilantro, olives, sesame seeds, and a sesame oil/rice wine vinegar/soy dressing tossed all together. The olives were definitely a bit odd here! Haha, i just picked them out to eat first 
And some Lazy Girl Tofu! Sounded good again after taking a break from it for a while. Plus some of my
bottomless bag of sesame seeds
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Well huh, i’ve never heard of that! Certainly haven’t seen it on any menus at the jewish delis in nyc either. Seems like someone spilled sour cream into an Israeli salad and came up with a new dish! Definitely sounds delicious, especially with the celery salt.
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“Coquilles St. Jacques” - the preparation and the protein.
I needed to finish the balance of yesterday’s scallops, and I’ve always been intrigued by this dish. Went with (mostly) Jacques Pepin’s recipe because it includes a bed of mushrooms which I had sautéed and have been sitting in the fridge.
Quite an easy recipe overall, including poaching the scallops and making the white sauce. I also had herby breadcrumbs from the John Dory debacle, so topped the dish with them.
Absolutely delicious! Reminds me of my aunt’s fish pie, which is a family favorite. Copying this recipe over!
No scallop shells here, but my gratin dish is scalloped I guess 
A nice hard cider on the side - well balanced and very cold courtesy a rest in the freezer.
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Yummm
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Very food porn!
