Kabocha simmered in dashi, penne with shrimp in tomato sauce. Sometimes my courses wander from region to region.
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I love meatloaf . Been thinking about wfd . In the very near future.
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With so many notable as well as Michelin Starred Restaurants closed and / or just doing deliveries in Italy,
France and parts of Spain; luxury prima materia (products) and eel is not as common as it was prior to Covid.
We have a friend in the business, and whenever he is able to source eel, he contacts us.
I love !! It is a marvel.
I enjoy it as Japanese Nigriri the most.
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Like your mom, I usually add honey or maple syrup on the bread or brioche when heating up with butter in the pan. Since it is already caramelized and sweet, I rarely add jam or syrup after the cooking. It’s also very good to serve with fruits or with ice cream.
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While it’s Spring, didn’t feel much like it in New England. So I stuck with comfort food. The 1/2 turkey breast from Thanksgiving had me thinking of the lamb pot pie I made a little while ago. So a reprise…
Some turkey breast from Thanksgiving was defrosted and chopped up and added to sauteed onions, garlic, frozen peas and corn, steamed potatoes and carrots, and some roast chicken gravy “thinned” with heavy cream. S/P and dried thyme added to the mixture before covering with a Pillsbury pie crust and baked for 30 minutes.
It was very good, but it didn’t hold a candle to the Shepherdish lamb pot pie previously made.
There was wine. Like, duh. 
And an Alfie contemplation pic from this morning. Because he’s just too damn cute when he does this.
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Your pie looks great @LindaWhit, but yes, hard to beat the flavor punch of lamb IMO. Looks like you did a great job of rolling the crust into a rectangle!
Great product, the Pillsbury crusts. Happy weekend!
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Ohhh, you’re giving me WAY too much credit, @Lambchop! I just pinched the round crust around the rectangle pan and cut off the rest. LOL
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Hard to tell from the photo - looked like the pan was bigger! So probably a toaster oven sized pan more or less? In any case, it looks so good, and I’m hungry. But it’s wine time for me…
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Yeah, it was actually a foil pan I had purchased a batch of awhile ago for Mom meals (or better yet, sister/BIL meals as they would have been too large for Mom).
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Ribeye and salad for dinner tonight - too hungry for pics! I had a 1.75 lb steak in the freezer that I put in a 200 degree oven until it reached 100 degrees internal, then seared in a mixture of butter and bacon fat. Pink perfection throughout. I buy whole ribeye roasts and cut them myself - I used to cut separate steaks for each of us but lately I am getting better results by cutting 2"ers - they are enough for two (sometimes with leftovers) and reverse sear gives me a gorgeous rare interior (and plenty of it) every time.
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Can’t decide the pie or your cat are better looking! Very cute, both.
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We enjoyed another outstanding dinner at Drew’s Bayshore Bistro in Keyport, NJ. Details and pictures are in the link below for those that might be interested.
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Pork tenderloin with maple syrup and mustard glaze (sort of Kenji’s “Food Lab”) and fennel with pine nuts and golden raisins of various persuasions (recipes).
husband near 180 f.
Mine is at about 160,
I need someone to wipe my plates please!
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Love the plate and food.
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Oven cooked pork belly with a grainy mustard, fish sauce, agave syrup, chili and olive oil rub with red pepper, cucumber, goat cheese, mint salad with balsamic vinaigrette.
Finished with a crème brûlée.
H did a better job, my first attempt with this new toy seemed a bit too burnt
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You labelled this Octopus …
However, it looks like Oysters Rockerfeller to me.
What are the ingredients ontop of the oysters ?
Whatever it is called, it looks quite tasty …
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Sorry for the confusion, I was actually replying to @paryzer, his meal is here, maybe I should reply in his original thread. LOL! Quite confusing without the picts here.
The octopus dish I was talking about was this one. (I notice now, we can’t quote a photo anymore from a previous post, more about it here…)
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