Jools’s favourite beef stew tonight, from Jamie Oliver. Was up around 6 this morning (couldn’t sleep!), chopped the vegetables etc… put the cocotte in the oven at 8:30am and cooked for 4 hours. When I returned home in the evening, dinner was ready. It was quite good. Jamie is correct about the magic touch.
Sadly, it’s been postponed until tomorrow - that way, the chicken will have more time to marinate, and I get off work a little earlier tomorrow. Having such a big meal at 11 pm didn’t sound all that appealing to us after all.
Instead, plan B: creamy cauli soup topped with crispy bacon & shrooms, big-ass salad on the side. That’ll do us, too…
I made last year when it was going around on wfd on chowhound, it is freaking delicious. You’ll wish you had made double the green sauce, it is good on everything even as a salad dressing. I’m still doing leftovers, like Linda Whit & emglow101 I cook for more than one and freeze.
Picked up a few things on the way home for a chicken dinner. A big-ass Frankenchicken breast was halved lengthwise (and the fat end was halved vertically). Made a marinade/cooking sauce of Northeast Kingdom Spicy Maple Mustard, olive oil, white wine, lime juice, lime zest, ground pepper, dried parsley, and garlic powder. Baked @ 350° for about 35-40 minutes.
Sides are basmati rice (which will get a bit of extra sauce), and steamed broccoli. A glass of wine.
Monday night we headed to a Boston tapas place for our cheapish date night, using a Gilt City voucher. Lots of fun. Last night was leftover pot roast with buttermilk biscuits
If tonights salmon cakes look half as good as those crab cakes I’ll be happy- those are drool worthy!
Just a big salad on the side, I’ll whip up some mayo and turn it into some kind of dipping sauce with preserved lemons and capers. Weather in the mid- 70s here (we’ll be having lots of soup and braises next week when it’s in the 50s- odd weather lately!) Cara Cara oranges for dessert- they’re local and so effing good… we can’t get enough of them and since they’re $4 for an 8 pound bag direct from the fruit stand in front of the orchards we can indulge to our hearts content.
Lurv.
