Yay, Mom! That’s a great looking meal!
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Thank you! It’s a Martha Rose Shulman recipe from NYT (here). I look forward to making it every spring.
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Your plating is always so exquisite—the neutral wicker background sets off the plate!
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Those pinwheels…I’m going to have to try that! Your plating is also wonderful to view; the texture of that rimmed plate is interesting.
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Happy anniversary weekend to you both!
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We had pasta for dinner tonight.
Vegetarian was ravioli primavera, which either bombed because my mom apparently does not love peas in things (according to my sister but news to me, because I know I’ve seen her eat and put peas into plenty of things), or was fine and it was mom’s current dinner capacity that I was reading too much into (she ate about as much pasta tonight as pizza last night, but I had more vegetables in the mix with a bit of spinach, peas, and roasted cauliflower).
Non-vegetarian was a riff on white Bolognese which turned out better than I expected for missing a bunch of ingredients. I added pureed cauliflower stems to the sauce, which melted in without impeding the outcome. Roasted cauliflower on the side, as well chicken wings and other bits and bobs I found in the freezer, and pan-roasted with garlic and scant italian seasoning.
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I follow way too many chefs/food-related accounts on Instagram, with the intention of adding variation to our meals. One of my favorites is @ruhamasfood. Ruhama Shitrit focuses on “Easy, Healthy, & Delicious Mediterranean Food”. She recently posted this Ras El Hanut Chuck Roast, which looked good and since I didn’t think I’d ever cooked chuck roast, I decided to try it. It was easy and delicious. I had to make a few changes - I omitted the celery root as I didn’t have any and added carrots because I did. Now I want to try the many other of her recipes I have saved.
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I’m sure my Jewish grandmothers are getting ready to strike me with lightning bolts, but I started using chuck roast in place of brisket a couple of years ago. It’s always available, way cheaper, and I like the taste better. Blasphemy!
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Chuck was a frequent item on our menu for Shabbat
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last night at my sister’s: miso/mirin/sake marinated trout, with spicy kewpie pre-broiling, garlic & ginger rice, made with my fatty-fat-fat chicken broth, garlicky/gingery baby bok choy, and a salad with little gems, radicchio, endive. a few mishaps: forgot the frissee for the salad, my sister’s oven wouldn’t broil so the salmon didn’t get those nice caramelized spots and the skin didn’t crisp, and i almost burned the rice! (well, i did burn the bottom but salvaged the rest.) But still, all quite delicious.
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I’ll have to ask my mother whether she ever cooked chuck. I’m pretty sure she cooked brisket but I don’t remember chuck. She very well may have but I gave up red meat at 18, and only started eating it again after about 30 years. I’m sure I didn’t pay much attention when I still lived at home.
Shitrit suggested this for Passover but I’ve already planned on making a turkey since I can get a kosher one at special price. We don’t keep kosher but only eat kosher turkeys.
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That pasta dish looks great!
I love peas in things. I’m not a vegetarian, so I would add prosciutto to the dish. I make a really nice dish of peas, onions, diced potatoes, and chopped prosciutto, all sautéed together in butter. It’s always popular at dinner parties.
Dinner tonight was shrimps and scallops in a saffron/wine/cream sauce; I was trying to recreate a dish I have had in a local restaurant many times. Despite having made paella umpteen times, I always struggle to determine how much saffron to use in a dish. I think I got it right this time.
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BISO chicken thighs marinated for 8 hours in buttermilk, olive oil, lemon juice, freshly minced rosemary, dried thyme, Penzeys roasted garlic powder, ground sumac, and s/p.
Drained of the marinade, put on a rack over a foil-covered baking sheet with some of the herb solids schmeared on top, sprinkled with more s/p, and baked at 400° for about 40-45 minutes.
Rice pilaf, and steamed green beans, buttered and s/p’ed.
Wine.
Dessert was a Lemon Posset with raspberry coulis and crushed gingersnaps, with a raspberry on top.
And a picture of Finn deciding to snuggle inside “his” blankie while it was on Momma’s lap earlier today.
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Grilled lamb chops from our share that had been marinating since Thursday eve, tzatziki I made, pilaf my PIC made, and the last dredges of our Greek takeout meal from ?, i.e. leftover melitsanosalata, gigantes, tirokafteri & dolma.
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This all looks fab (including the cat). Bravo for getting such a nice skin on the roasted thighs. Mine never looks that good.
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75* - Sunny - no breeze. Grilled out some burgers and buttered buns. Chili cheeseburgers tonight. Wolf brand chili. Avocado and Lay’s potato chips.
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