“Butchering” a hanger steak from D’Artagnan with my new Global slicer.
We’re having pizza!
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I coined that for The Proverbial Shit-Ton of Butter. It’s the proper amount of butter for everything.
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This piece of sinew/cartilage/tendon running through the middle seemed the most important to remove.
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NY Strip drizzled with Bearnaise sauce, steamed asparagus, and a baked potato with my everything bagel butter from last week. A+ for a Saturday night.
To drink: a Sake-tini. Good…but not good enough to make again. Ginger slivers added for garnish.
A hungry cat looking on.
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Ina Garten’s Crispy Chicken With Lemon Orzo.
My first time making this recipe, I was surprised how moist the chicken breasts turned out. The crispy skin didn’t hurt anyone’s feelings, either. Dredging in flour and cooking in a ton of butter make it a bit rich for regular rotation, but the method is solid and I’d make it again when the mood strikes.
The baby peas were my addition to the orzo – we still have a lot in the freezer from last year’s harvest to work through before the new spring peas come in.
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Tonight I made lightened up creamy chicken and gnocchi stew. I cut back on the bacon, upped the veg, and subbed evaporated milk + cornstarch for the heavy cream. The kiddo really liked it (phew). Around 500 cal for a bowl and a half.
I’m having a really delicious Champagne for dessert.
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Everything but the kitchen sink, or maybe clean out the fridge, dirty martini rocks…
Coconut shrimp with orange marmalade, mustard, horseradish sauce. Clean out the freezer rice combo (pilaf and pineapple) Cabbage slaw with celery, golden raisins, carrot, sunflower seeds and creamy dressing.
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Nice looking drink there! A “Gin Salad” as my bartender friend would say!
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Finding out what TPSTOB is your Hungry Onion baptism.
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John Dory, a fish I don’t think I’ve ever had before, and it is very nice! with shiitakes and ginger.
Leek soup with cream. One of those “throw all those elderly carrots and celery and onions in a pot with leeks and puree the hell out it, how bad could it be?” Not bad! as it turns out.
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Crisp braised duck legs with aromatic vegetables. NYT recipe by Mark Bittman. Absolutely delicious, no fuss recipe good for a cold, blizzardy day. Mashed potatoes and a simple salad on the side. Highly recommend!
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I LOVE pea leaves as a salad!
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I’m so (pleasantly) surprised by the calorie count - it looks delicious and rich, plus gnocchi - clever swaps!
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Adding extra veg to soup and stew recipes is my go-to move. Frozen chopped spinach or spiralized carrot (with spirals chopped to a manageable length) frequently make it into the pot.
I am also super impressed that you note calorie counts for some of your dishes. Mind if I ask what tool or app you use and are you happy with it? Thinking that calorie counts might come in handy for me.
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They’re great every which way. I put them in miso soup, also.
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They sure look great @articshark!!
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Thanks, Gretchen!
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@jammy so glad to know that recipe (which I had already saved) is as good as it looks! I have some duck legs in the freezer…
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