NY strip steaks - a treat!
2 Likes
Using up much of the pot au feu leftovers with this Country Beef Salad, from the Le Bernardin Cookbook. We had this with baguette from local bakery, Iggy’s. Whispering Angel rosé for me and Notch “Left of the Dial” Session IPA for him.
21 Likes
Simple tonight - farfalle alla vodka with reheated Bratwurst. I had some leftover cucumber salad and a nice gooey dark chocolate brownie for dessert.
14 Likes
Spring soup.
Leftover grilled chicken, orzo and seasonal veg. I used an ATK recipe from the Washington Post as a jumping off point –I always love tarragon with alliums, and I thought the chili flakes (doubled down) were a nice touch.
Asparagus, spinach, broccolini, peas scallion, tarragon and bay from the garden. I had some held-over biscuit trimmings in the freezer which we floated for dumplings.
DH’s bowl (pictured here) got the extra chicken leg.
18 Likes
Very springy! 
2 Likes
DIY Filet-O-Fish knockoff inspired by @Meekah 's in the McDonald’s thread.
Half a Kraft single, Gorton’s fish sandwich cooked in the air fryer, and DIY tartar sauce (mayonnaise, chopped up cornichon, lemon juice, mustard, sugar) on a store bought brioche bun. Came out pretty good though the bun to filet ratio was slightly high.
21 Likes
And therefor, probably very authentic!
4 Likes
Please tell why no potatoes with fish curry. Any other incompatibles you want to share? Just curious.
1 Like
Yay!!! It’ll be a good refresher and you can update some of the skills with the crazy climate we live in! Peace!
1 Like
I must have missed that you were injured - I do hope you heal quickly and well. Can’t be much fun with a young child and a busy life! But I see that you’re soldiering on, and your meals still look great.
2 Likes
I had no energy to plan an interesting meal today. I don’t even have any damn tofu to put in my miso soup. Not hating this, though. It’s hard not to like smoked steelhead on a bagel.
18 Likes
Indian Ratatouille from Ottolenghi’s Plenty More with potatoes, red onion, red peppers, okra, tomatoes, jalapeño, panch phoran,turmeric, cardamom, fresh curry leaves, tamarind paste and topped with some pumpkin seeds and cilantro
12 Likes
Hmmm… tradition? Never had them in a(n) (indian) fish curry either at home or in a restaurant in my area. Yes on the prawn curry front, though — wonder if that was to extend the dish as prawns are relatively expensive, but it’s delicious with potatoes.
Yet I’ve had fish tagines (which taste to me like a lighter fish curry) - always with steak-fry-shaped potatoes - and those are just lovely. So… I guess don’t know why not other than habit / tradition 
Incompatibilities would be a good thread idea!
3 Likes
I should have put my cheese under the fillet. I got regular size buns this time. Gonna try again. Your looks good!
1 Like
I still have a decent amount of fish from last season in freezer and since we just put our boat in the water I’m trying to use it up before this season starts. Sea bass marinated in lime juice, cumin, jalapeños and cilantro. Served with tomatillo salsa, Mexicanish slaw and grilled nopales/cactus.
23 Likes
Cooked my own bday dinner… unusual. Normally we’d go out, but the little is having unpredictable unhappy stomach and after scrapping or shortening other celebrations in the last few months, I decided to not put that kind of pressure on us. So, a dinner salad - greens, beets, blue cheese, chicken, candied pecans. Honey mustard dressing. Rhubarb snacking cake. No pix.
13 Likes
Here’s to more trips around the sun. Whoop it up next time!
2 Likes
Fingers crossed everyone will be in better health and spirits chez moi and we will take that advice next yr.
6 Likes
One of the new family favorites tonight as I count down to heading home for a few days for meetings: Japchae and Gochujang chicken.
I used the other half of the giant pack of sweet potato noodles I had ordered a few weeks ago, and it somehow seemed like less volume than last time
The chicken could have used more of everything imo (especially gochujang) but I pan-fried and then roasted it, which resulted in a juicier outcome, so that made up for it.
Man, I love Japchae! I was telling mom how it’s weirdly expensive for a small portion at restaurants, and yet so inexpensive to make at home. She said isn’t that true of everything? Probably. But paying close to $20 for a scant portion of Japchae when I can make 10x that for maybe $5 just seems off. (Now Pajeon? I’ll pay up for that only because I’ll never use the excessive amount of oil necessary for the same outcome at home 
)
21 Likes
Happiest of birthdays! Sounds delicious. 
1 Like
