Thanks for the update. I’m going to add this of my list of things to make.
Mr Bean loves rice, me not so much., so when the NYT had a recipe for Thai Pineapple Fried Rice I decided to make it for him. The recipe calls for ground Thai chiles. I have at least 8 different kinds of chiles in the house but none of them were Thai. I could only find whole dried Thai chiles so I bought a bag and ground them to a fine powder in the blender. Mr Bean loved it. Lucky for him I made a full recipe so he’ll be eating it for several days.
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What a beautiful presentation!
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Thank you but I have to be honest, that’s how they presented it in the paper.
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Pahhh-preee-kaaashhh!
I can’t recall having made this so far this winter, but even if I have, I wanted it tonight.
Two BISO chicken thighs were used in my usual recipe, although I didn’t have enough chicken stock handy (meaning I didn’t want to go to the downstairs freezer to get some), so I splashed in some cognac. It worked.
Served on wide egg noodles and buttered peas alongside.
And yeah, I went for a glass of wine tonight.
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Octopus and bone marrow ragù with fusilli (in the style (ish) of Marea). My octopus was already cooked and tender, so I seared off the tentacle and added it to the bone marrow enriched tomato and wine sauce before serving. Excellent and extremely rich.
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I have been thinking about paprikash for at least a week. Needs to happen.
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Very beige but tasty dinner: weisswurst from the local farm (whose market was closed all of February but reopens tomorrow - woo hoo!), sauerkraut, sour cream mashed potatoes with small butter lake (end of my stick of butter, not self-restraint, heaven forfend).
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Looks delicious! I used the end of my stick of butter in half of an acorn squash tonight! I put a blob of orange marmalade in with it.
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OMG 
. That looks and sounds incredible!
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I also bought a large bag of spinach. I liked @LindaWhit’s idea of a sausage spinach pizza. I used Stonefire’s flat bread and garlic alfredo, no fresh basil so I sprinkled dried on the alfredo sauce. Salad with oo & v dressing. Wine.
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Looks fantastic
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Always good! Yours looks like it delivers.
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It’s not October, but there was Chicken Schnitzel…and bacon-mushroom gravy and spaetzle with garlic, butter, and parsley.
And a martini.
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Thai-inspired sweet potato curry with onion, garlic, green pepper, diced tomatoes, spinach, red curry paste, coconut milk and vegetable broth. Served over rice
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Ive started a new thread for March here:
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I’ve been thinking about paprikash too, and am looking for a proven recipe. I don’t like sauces thickened with any sort of starch; I much prefer cream. I tried one recipe, but it was not great.
I’ve had it in two restaurants. The first (long closed) used to make it with chicken that was in small pieces, and it was served with dumplings in a creamy sauce. Used to really enjoy it. The second made it with whole chicken thighs, and it was meh!
As a bonus, in the first restaurant I used to follow it with a Mont Blanc, the wonderful French dessert made with chestnut purée.
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Thanks! Having made this, I now absolutely recommend the addition of bone marrow (if one happens to have it on hand) to tomato sauce. Like mounting something with butter, but better. So decadent.
And…leftovers tonight…
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