Last night we had the whimsically titled Crispy Salmon with Bedazzle Rice from Molly Baz’s website (behind a paywall). The rice has currants, scallions, garlic, dill, walnuts, and caramelized lemons. We made a half recipe for 2 diners and liked it a lot.
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Start with 4 ounces of gin and add St. Germain and lime juice (probably an ounce of each, depends on how sweet/sour you want it). I also like to use Rose’s Lime Juice but fresh squeezed is great too.
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Thanks for the seed link!
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Made some ribs this afternoon. I haven’t fired up the grill since last summer…probably the longest inactive stretch ever.
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A few dinners.
Braised Endive with Ham and tomyere cheese in a bechamel sauce. Used 2 types of ham, one with herbs another smoked. The taste were quite different, both were good!
Pounti with prunes - a kind of pork terraine with sausage meat, egg, flour, swiss chard and dried prunes from Agen. It’s not a flan. Worker’s food, and it’s better eaten cold than hot.
Pounti before cooking
Pork filets with a anchovy capers and tarragon cream sauce, asparagus.
Vietnamese caramel sauce chicken rice
Couscous with squash, leek, asperagus, carrot and merguez
Leek with gribiche sauce
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Mr. P, I want that!
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Great to see you around, post more!
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Don’t let my husband see this!
Too late, he is arriving! Such a feast!
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Your husband’s pizzas seem, to me, much more attractive than a roasted pig.
Oh he is such a carnivore, I believe he is more excited to see meat, than bread, just like my cat! That’s why, they are always plotting vs me.
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I’m a carnivore, too. But a good pizza, even a pizza margherita, is something special.
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His favourite is Napoli. Not me, I find the anchovies too salty.
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My favorite is salsiccia e friarielli.
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B/S chicken breast, seasoned with s/p and thyme, browned in butter and olive oil, then poached in white wine and chicken stock, sliced and served on garlic-mushroom fettuccine with green beans alongside.
Wine.
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Realized I had some feta and vegetables to use up in the bins in the fridge, so I did a slightly lighter take on Ottolenghi’s Shrimp and Orzo with Feta (Ottolenghi Simple). I used 12 oz. of shrimp (freezer stash of gulf shrimp), 3 oz. of feta, and 2 zucchinis and 1 fennel bulb (roasted separately with olive oil and a little salt and then added at the end, after the shrimp had cooked through). Some parsley and chopped fennel fronds were added with the basil. Two generous servings for dinner tonight for me and BF and 2 servings left for lunches this week.
Edited to add - one other deviation I made from Ottolenghi’s recipe is that I made my own shrimp broth from the shells of my shrimp, the trimmings from the fennel bulb, some scallions that needed to be used up, and a cup of rosé that was lingering in the fridge from the weekend. Made just enough to replace the vegetable stock and water called for in the recipe!
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The cure for chicken leg quarters, my least favorite cut. Greek roasted chicken with lemon, oregano and rosemary. Maroulosalata with Little Gem, scallions and dill. Greek potatoes.
My first time making the chicken recipe from the folks at Cook’s Country, the quarters were dismembered before roasting in a cast iron pan. It’s a well written recipe without exceptions or fiddly bits, and the results very, very tasty. Will make again.
Lettuce, scallions, and some herbs from the garden.
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We enjoyed a sensational anniversary dinner at The Circle Restaurant in Fredon, NJ, including an excellent purple gnocchi with shrimp and asparagus; an awesome duck with crispy crust of cardamom, cinnamon, and coriander among other things; filet mignon au poivre with a smoked gouda gratin; creamy burrata with castelvetrano olives and toasted focaccia bread; creamy carrot soup (not pictured). It all went great with our favorite wines (Caymus and Cooper and Thief red blend).
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I can’t imagine eating all of that food and drinking all of that wine. It always looks delicious, but impossible.
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Well, we do take home leftovers 
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