That sounds fantastic…and nothing I would EVER have thought of. We make a lot of Mexican food and looking forward to this. Thanks a mill. 
U[quote=“Frizzle, post:383, topic:2945”]
Dinner is from Ottenghi’s Plenty More. A refreshing looking pomelo and green mango salad with lashings of fresh coriander.
[/quote]
The salad was good but I pared back the orange blossom water ‘marinade’ for the pomelo and wish I had reduced it even further. I always find the stuff tastes medicinal and overpowers other flavours for me. 
The four year old decided on the fish - flounder, not what I would have chosen to go with the salad but she insisted she wanted ‘poke its eye’. Which she did. She voted for a flour dusting and a fry and crispy capers and lemon on the side. I’m not sure which side up you are supposed to serve flounder but this little chap was initially served with it’s abused eye downward. I hadn’t eaten flounder in years so despite the mismatch with the salad it was a treat. 
8 Likes
Who in their right mind wouldn’t? You lucky, lucky man, you.
1 Like
I’m not a big fan of frozen/prepared foods but I have to say, I really love TJ’s palak paneer. It’s easily as good as a lot of takeout palak paneer I’ve had. I think it’s also their only entree that comes without rice, which is great for me.
1 Like
I’ve not had that but love the lamb vindaloo.
He liked it ok, but wished he knew we have a bunch of different curry mixes that he could’ve added.
1 Like
Lamb shanks without a name. Well, I used a couple of Moroccan things but anything resembling “Moroccan-esq” ends here. Braised in some dry white wine (half a bottle) I had left over from another meal. 2 heads of fresh garlic, shallots, swede, Moroccan preserved lemons, Morrocan saffron powder, some salt, lots of fresh rosemary. Eaten with quinoa, and with immense pleasure. (Photo later)
3 Likes
Sounds absolutely Elegant!
WFD: New England Boiled Dinner with Fish from “Jasper White’s Cooking From New England”. Created by Chef White, during a snowstorm, with most of the ingredients of his typical NE Boiled Dinner. The fish today will be Haddock fillets. Bay leaves; green cabbage; parsnips; carrots; horseradish; thyme; bacon; onion, garlic, parsley; new potatoes. S & P & red pepper flakes. Served with butter for the potatoes, mustard, and horseradish.
Obviously this boiled dinner will not bubble away for hours like the meat versions do. Including the prep the whole thing is probably going to be on the table in about an hour, if that.
Although the sun has been bright and shiny most of the day the wind has been blustery sending the temperature into the mid teens, now with our Buttermilk Sky returning. The sky is now almost as white as my PC screen. A bowl of hot steaming fish stew will hit the spot tonight.
2 Likes
Our first Sichuan jour fixe this year. Very much looking forward to it – it’s been way too long, and the icy temps are screaming for spicy food.
Nice big group, too
2 Likes
Costco had duck - two halves which just need a brief heating. One will be for dinner tonight with lentils (bubbling away with onion, garlic, red wine, parsley, s/p) and a simple saute of asparagus and zucchini.
It has been windy and in the 20’s today but at least it has been sunny. Opened the west facing front door this afternoon so the kitties could bask in the sun coming through the storm door. Much grooming (solo and shared) and naps were accomplished. I could have probably benefited from both activities myself!
3 Likes
Ta da…
5 Likes
We were eyeing lamb shanks at Wegmans today… cold weather calls for my man’s fab youvetsi. But the price put us off. Soon, tho, I hope.
We’ve been into the city for dinner.
The nephew’s first ever tasting menu (15 courses) - our Christmas present to him.
http://www.manchesterhouse.uk.com/wp-content/uploads/2015/11/15-Course-Tasting-Menu-27.10.151.pdf
6 Likes
Can I be your honorary niece? 
3 Likes
So do you remove the solids from the liquids and then get as much of the fat/grease off as possible? My ideal is to cook the day before, remove, and then the congealed fat can be lifted right off.
Oops - bay leaf was in the lentils too. Scored the duck and finished under the broiler to crisp the skin up a bit. Had more asparagus than I remembered so skipped the zucchini. Lemon salt seasoned the asparagus.
Duck was from Maple Leaf and was pretty good! Meets the circus cat’s approval too. He seldom is interested in people food but just jumped up and stole the bare leg bone! First time he has ever stolen food from my plate.
Nice easy meal and very satisfying.
3 Likes
Even though I just had this out on Saturday all this talking about it made me want it again. So there it is, my personal favorite rendition of chicken scarp.
4 Likes
Oh My. What an introduction. Move over Lingua…
1 Like
That menu looks fantastic. Did he enjoy it?
