Bouillabaisse was last night’s dinner. I used cod, mussels, prawns and scallops as my fish and I really enjoyed it. The broth was nice and zingy too, I loved all the herbs, fennel and blood orange zest in it. Very comforting on a cold day served with toasted baguette, brushed with olive oil and salt.
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I turned the braised gigantes beans into a soup with chunky carrot, celery, bacon, and baby kale. Worked out. Crusty bread with dilled Havarti and aged cheddar alongside. I forgot to take a picture as a friend was over and we were running our mouths.
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My turn at chicken paprikash, with rice and snap peas. @mariacarmen is not the only one who prioritizes crispy skin so after I browned the chicken I built the sauce in the pan, poured it into a baking dish and set the thigh on top, then put it in the oven. I used my two Hungarian paprikas (sweet and hot) from a recent splurge at Burlap & Barrel. I know that looks like an ocean of sauce but it was barely enough. 
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Please clarify. Sesame oil? Sprinkle of gochugaru? TSTPG (garlic)? Some other not obvious ingredient?
Mac & Ham & Cheeeeeze.
Unseen side salad.
(If it’s unseen, was it really there? Only I know.)
Wine.
Tucked in for the snowy weekend.
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BF’s flight back from his business trip isn’t getting him home until probably close to midnight. I took a nap and decided that dinner will be popcorn and wine for now. My cat is being a little terror about it!
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Do cats like popcorn???
Is he a Bombay?
It’s the dressing that makes it Korean. Soy sauce, sesame oil, hot pepper flakes. The recipe is here: www.maangchi.com/recipe/sangchu-geotjori
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Thanks! Looks good & easy.
Is Friday night still fish night? Panko crusted calamari steak, tartar sauce, potatoes au gratin. Lettuces, tomato, cuke, red onion salad with oo&v dressing. Red snappers and Wine.
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OMG - I love the wine box with straw, and popcorn for dinner! Totally sensible in the circumstances!
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Have noticed all the chicken paprikash meals lately - truly a dish I LOVE. Just wanted to mention, if anyone has The Midwestern Table, which was a COTM book a few months back, they have an excellent recipe for probably the best version of the dish I’ve ever had. Truly outstanding.
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Dinner of champions!
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Trying to use up a mess of cilantro. So! Perch, cod and shrimp with cilantro, garlic, other stuff.
Cabbage sauteed with shiitake mushrooms and caraway seed.
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Our black cat (we should get a black cat & food thread going here) will hijack some popped kernals and chase hem around the house. Where they end up, I don’t know but I am sure one of his mouse friends are being kept fat on b/s popcorn for a reason. Oh, the straw in the box is great when you are driving…
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Dinner for the past few weeks has been an assortment of family favorites as we grapple with the sudden and unexpected loss of my dear sweet dad. The blessing of a painless passing is not something to be ungrateful for, and yet the loss has left us reeling. My dad loved food, but even more than that, he loved to feed people. So remembrance of him involves food as a given, alongside everything else wonderful he embodied.
We have eaten his favorite (divey) seekh kababs, picked up around the corner right after a service, along with naans from the “naan guy” down the same alley (yep, because the naan at the kabab place is nowhere near as good, always two separate stops), and all his home favorites including a labor-intensive “ball” (kofta Anglo-Indian style) curry he acquired a taste for at a childhood friend’s home 80-odd years ago. Each meal, we discuss whether this was a “good” version that he would have enjoyed, and as it turns out every one has been (the kababs last time were sub-par and so he called the owner and ask who was at the grill… this time, he must have been supervising from above, because they were perfect).
I have ground his beloved shami kababs twice (a labor of love, and one of the most-hated kitchen tasks in existence, also a blender/processor-killer), the second time because mom wanted my brother to eat them before he left, and he dutifully carried them in sandwiches for the flight. Flight sandwiches were my dad’s “thing”: whether he flew first, business, or economy, he always packed sandwiches for the flight, which he would proudly declare and almost always share, whether with flight staff (he was a consummate charmer) or a neighboring passenger. One trip back from NYC, we forgot the steak sandwiches he was so looking forward to in the fridge in the last-minute rush to the airport; now our departure check is “passport, wallet, keys, SANDWICHES”. And so, the tradition continues.
So much food, but no pictures, because while we are eating his favorites to keep him close, my interest in documenting is on temporary hiatus. Not for too long, I imagine, because Dad wouldn’t like that. He always wanted to know what was eaten, whether it tasted good, how it was sourced / who recommended it, and whether it would be repeated. I hope we can do justice to his legacy, food and beyond. (Thanks for indulging the cathartic ramble.)
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