Looks fab - envious of your entire meal @NotJrvedivici.
1 Like
A bit of an expansive meal tonight, a bit unintentionally, and fortunately mostly takeout.
Margherita pizza for everyone to start, kids had cacio e pepe (the restaurant calls it butter parmesan but it’s basically an incredibly well-made c-p), charred Brussels sprouts for everyone, sides of very rich polenta with mascarpone for a couple of us. Then the homemade part, driven by delivery of some proteins - sous vide butter-garlic lobster tails. And some pasta with Rao’s.
Quite a feast, but nice for a gloomy, foggy Saturday in.
18 Likes
H’s dinner tonight, no salad, or veg. Told him he needed some color with his meal, so he opened a bottle of wine. 
18 Likes
I like the mac and cheese. What’s the oven wear its baked in ?
1 Like
Bravo! Bravo!
1 Like
We enjoyed an excellent dinner indoors at Drew’s in Keyport, NJ.
Details and pictures in the link below.
3 Likes
Major caper lover here…
2 Likes
Sechuzan Lunch at Restaurant Sichuan … Sunday Lunch out … Lovely wine from Rioja Alta and Squid was divine. The meat dish was for my Dear. We also had some bokchoi sautéed which was lovely and some dim sim of varying types.
Have a lovely Sunday.
11 Likes
Dinner last night at seester’s was sous vide swordfeesh and potatoes, both in butter, garlic and fresh thyme, and sauteed spinach. Swordfish turned out lovely! First time cooking it. Potatoes took forever and they were great, but no better than just boiling or steaming and drowning in butter, so never doing that again.
16 Likes
Nice! What was the meat dish?
Great idea, and ooks great! What temp did you do the swordfish? You did the potatoes at the same temp?
1 Like
fish was at 130 and potatoes were at 190. i did the potatoes first - they took over an hour to cook. i took them out at an hour and put them in their bag in a separate pot of boiling water for 15 mins., and STILL had to nuke them at the end to finish cooking. The fish took 30 minutes plus a minute sear on each side.
4 Likes
Thank you. Swordfish seems so expensive, and I am SO disappointed when it’s not right. I haven’t tried in awhile, but I think I will try this.
1 Like
We normally see swordfish selling over $20/lb. Saw it at Sprouts in San Rafael for under $10 a week ago. Good looking steaks. Will have to bring a cooler and try some soon.
3 Likes
It’s been on sale here in SoCal for the past month or two, which makes me think it’s been plentiful.
I don’t usually buy (or order) swordfish, but it was very good made last week as both fish tikka (quick marinade and then on the grill) and just simply pan-fried with s&p and olive oil.
(I’ll admit I’m wary of sous vide fish after mushy salmon as one of my very first sous vide experiences.)
5 Likes
(In Napoli where love is king
When boy meets girl here’s what they say)
When the moon hits your eye like a big pizza pie
That’s amore…
Amore night with some homemade pies:
Grandma with fresh tomatoes buffalo mozzarella and fresh basil - White pie with fresh basil later drizzled with hot honey and a meatball and ricotta. Pretty darn good!
20 Likes
Small (mini?) square Le Creuset bakers. Purchased at Home Goods, so not at an astronomical dollar amount.
Dijon herb crusted salmon for the kids, swordfish with a roasted red pepper, smoked paprika, garlic treatment. Sides were garlicky new potatoes and roasted carrots, crispy brussels.
Happy weekend, All.
13 Likes
Time to start stocking the freezer with soups for easy and filling work lunches.
First up, because someone mentioned barley in a food thread somewhere and it got me craving this soup that Mom used to enjoy, was beef-barley-veg soup.
I used several large cut-up beef tips from Market Basket, carrots, onion, potatoes, barley, (and peas added in the last minute). A tetrapak of culinary beef stock and a Tbsp of tomato paste, a bay leaf, some dried oregano, dried thyme, and s/p made up the rest of the ingredients.
A crusty roll with TPSTOB and wine alongside.
21 Likes
I like 
3 Likes
