We enjoyed another excellent dinner at Fiorentini in Rutherford, NJ including seafood risotto; Chilean sea bass with pesto sauce; sweet pea fagottini; spinach gnudi; and octopus. It all went great with an excellent Amarone and red blend aged in bourbon barrels.
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Ok you know I gotta ask - where are you foraging these?
Asparagus, leek and veggie soup using a Taste of Home recipe. Cheddar-bacon-chive biscuits and sliced ham on the side.
My first time making the soup, I cut the cream in half and used a little potato flour for extra thickener. We both found it delicious and each had two helpings. The crunchy little biscuit and ham sandwich on side also was excellent and went perfectly with the soup.
Spinach, leeks, asparagus and chives from the garden.
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Looks great - I’d like to take a dive into that soup right now! Biscuits look delicious, we’re having cheesy biscuits and homemade soup (harira) too!
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Sweet peas are beautiful, and the cauliflower ziti looks enticing!
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braised pork and daikon tonight, following a few recipes. Sichuan-ish, with toasted and ground sichuan peppercorns and star anise. Also shallots, ginger, garlic, bird chiles, white pepper, soy, brown sugar, oyster sauce & fish sauce. Starts in the wok, finishes in a pot. alongside, a stir-fry of TJs baby cauli and leeks with a sauce of soy, sesame oil, and shaoxing wine. All of it was exactly what i was going for, which doesn’t always happen. also made a new batch of thai fried shallots.
last night at my sister’s, made moqueca (Brazilian fish stew), and made my own fish stock, both for the first time. Used cod and head-on shrimp. Turned out delish, even with the cooking time for the fish being way off and even though i pulled it early, it was a bit overcooked. Still good, just not the texture i wanted. But it’s an easy dish and I’d make it again.
good to be back in the kitchen!
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Ulster County. But it would be great if I could find some in a random park somewhere.
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Glad you had fun.
@mariacarmen: Beautiful pictures as always!
What are those leaves on the braised pork? Cilantro or parsley or?
Those Thai fried shallots are a work of art! Could you share how to make them or a link to your previous post if you have already shared how to make them?
Thanks
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Eli - one simple change that made the biggest improvement for me is this knee pillow:
Contour Legacy Leg & Knee Foam… https://www.amazon.com/dp/B07MFN8FRT?ref=ppx_pop_mob_ap_share
Total game changer. I’m much more mobile in the mornings and have had far fewer attacks since using it every night.
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Thanks for the links! I’m going to make that soup!
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Used the grill on some bavette from Snake River Farms last night. We also had creamed spinach, radish greens, and ramps, along with roasted radishes. Barbaresco for me and IPA for him.
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I can taste that steak! 
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Tell me more. Do you roast the cauli first?
Huli-Huli chicken from Cook Real Hawaii by Sheldon Simeon. Another winner-winner-chicken dinner. Served with some tomatoes with horseradish milk ice. Together, the main and side were sweet, salty, spicy, filled with umami goodness.
Marinating the chicken in Shio Koji overnight made all the difference. I’ve never had such a juicy chicken after grilling on a hot grill for an hour. Normally, my chicken is on the way to dry town. Well, at the least the breast meat is. But not this one. It was noticeably tender and juicy.
Had a campari spritz to wash it all down, adding a bitter note as well. Such a well rounded dinner.
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Would spatchcocking the chicken prevent it drying out?
Also, I cannot wrap my head around horseradish milk ice. Did you make it yourself?
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Fusilli in a tomato sauce made with melted anchovies, shallots, pancetta, RPF, red wine, tomato paste, canned Italian tomato filets, and feta. Cooking time was def longer than the pasta package indicated.
Arugula & lamb’s lettuce dressed simply with lemon oil & lemon juice, s&p and a generous shower of parmiggiano reggiano, then tossed with shrimp. I don’t know why I go out for Italian food, TBH 
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Thanks @ChristinaM ! I have to look into it.
I am really excited about getting a movable base where we can move the head and feet up and down. What a difference from laying flat. It really relieves the pressure.They are delivering the bed as we speak. I can’t wait to get a good night’s sleep 
(although it might take some time to break in the new mattress).
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