That whole meal looks so good.
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Would you mind sharing your basic crepes recipe? TIA
Pork chop, roasted baby carrots, sugar snap peas. All from local farms very nearby. I love this time of year in Maine! When I have ingredients this wonderful all I want to do is not wreck them and I was 3 for 3 tonight: pork well-seared but still a bit pink and very juicy, carrots still with a bit of bite (and so very carrot-y!), sugar snaps still crunchy but not raw.
A couple of other recent non-errors with beautiful local ingredients: local bluefin tuna belly; garlic lemon chicken tenders with buttermilk coleslaw.
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BF made chicken and broccoli with garlic sauce from a YouTube recipe. I really enjoyed it but he did not.
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Trip to the liquor store and then a long day in town. Needed to tackle the kitchen faucet leak when I got home, so I picked up grocery store sushi and added Ling Ling pot stickers from the freezer. I think half of Northern California and Central Oregon were on the coast today.
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Ricotta and favas with salsa verde.
From a show I’m really enjoying. The show is Grow, Cook, Eat .
This is the very tiny portion I got husband to try.
He did not think my homemade ricotta added much. In fact he felt it took away flavor. Perhaps because I had not yet added the lemon juice, but more likely there is never enough salt.
Also, I used shallots instead of red onion, basil instead of parsley, and preserved lemon rather than zest, because that’s what I needed to use.
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All three of those look wonderful and it’s so good to see you here again!
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Blood sausage the BF found in the freezer. Really good. Fresh, buttery corn sauteed with red pepper and scallions, and mexi-rice. Starchy, but good!
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^ Lucky you. What beautiful seasonal meals you have been putting on your table!
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Comfort food.
Last Meal food.
A properly roasted chicken is a gift from the gods. I’m thrilled that I can make it for myself to enjoy.
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I remember eating grilled fish like that in San Francisco and again in Barcelona
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I’ve come to embrace grocery store sushi. Really pretty good, I eat it often.
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Those sardines were fresher than fresh and truly wonderful …
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It was pretty good. They keep it freshly stocked all day. I found that leftovers make a great crispy hash for breakfast with an over easy egg. Scrape off the avocado and smear it on a toasted English muffin.
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Super simple tonight…used some of the leftover roast chicken in a panino with Swiss cheese and chopped roasted peppers mixed in with a single sun-dried tomato that was slivered.
Buttered Trader Joe’s San Francisco-style sourdough (not really SFO style, as there’s not enough “sour”, IMO, but it’ll do in a pinch) and grilled on the grill pan with a press.
Needed some more oomph, but it helped fill the belly for the night without any major production.
Ruffles with ridges alongside.
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Dinner tonight was comprised of some firsts for me.
Poached salmon - yep, never done that before. Butter and fennel fronds after.
Yucca frita - love it, never made it till now. Added chipotle to the garlic mayo from the other day for a dipping sauce. I fried all of it lightly, then roasted to finish most and finished frying just a few pieces. Think it dried out a bit, but that may have been because I didn’t boil it enough?
And the last of the fennel shaved for a simple, lemony salad. I think I might prefer raw fennel to cooked. May have to try some as a gratin next time just to confirm.
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Steak night!! We split a gorgeous 1.75lb ribeye, reverse seared to 100 internal and then browned in butter on the stove top. Cauliflower purée with Parmesan and a garlicky herb sauce alongside. Forgot to take a pic, but the steak was ruby-red perfection!
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I love fennel no matter how it’s cooked, but raw is my favorite. Especially shaved in a slaw or salad. That fresh crunch is irresistible.
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Oyakodon, aka “parent-and-child rice bowl.” Super simple, delish and homey - and way better than it looks. Cut-up chicken thighs simmered in a little dashi, soy, mirin and sugar, thin sliced onions go on top, simmer a little more, than beaten eggs go over and simmer until just set. Served over sticky rice, topped with scallions, pickled ginger and radish on the side. 2nd time making this, not the last! Comfort meal to the max on a chilly San Francisco day.
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looks great! we just boil and then fry yuca, i do think the oven process dries it out…
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