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Creamy Saffron Orzo with Spiced Garlic Butter Shrimps from a CI recipe - orzo is kinda cooked risotto style with shallots, garlic, saffron, white wine and chicken broth. The shrimps are quickly panfried and mixed with butter, garlic, aleppo pepper, tomato paste mixture. Everything mixed together and finished with some mint

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker Rajala

Pork tenderloin vadouvan curry over rice.

Crab cakes were dinner this evening. My wife made them. No photos but they were darn good. Served with a green salad

Noodles with meatballs (guay teow nuea): Delicious one-dish meal with meatballs, sliced beef, celery, and mung bean sprouts. Broth was simmered with garlic, cilantro, star anise, cinnamon stick, white peppercorns, and green cardamom. Finished with palm sugar, Maggi sauce, light and dark soy sauce, and served over (non-traditional) fettucine. Meatballs were made with ground pork, garlic, Maggi sauce, fish sauce, and cornstarch. This was very popular. I will definitely make it again when we have people over, but with more bean sprouts and fewer noodles. Edit: Love me some tinga tacos @liamsaunt

Thanks, @liuzhou. I've got a bag of potatoes and a few apples. I just might give it a try!

Maccheroni with sautéed artichoke hearts, onions, garlic, sausage, spicy Italian seasonings, tomato and basil. Cooked in homemade chicken broth, sprinkled with Pecorino Romano, a very tasty combination. Pistachio cupcake, core filled with pistachio pastry cream, topped with chocolate frosting and chocolate/pistachio bits.

You certainly have an adventurous palate!

Some recent dinners. Penne with pesto and grape tomatoes Chicken tinga tacos Glazed salmon and roasted broccoli with rice

I saw this recipe a while back for Baked Apple Fritters and since they are one of my favorite things I thought I would give it a try. I only had one apple so I only made half a batch. They were quick, easy, and delicious. Now I wish I had had two apples. I baked them in my crumpet rings so that they would be nice and round and I took the rings off after 10 minutes of baking.

So, I make a frittata basically every week with whatever bits and drabs of leftovers, plus cheese and onions and possibly mushrooms if more oomph is needed. This week's frittata was made with the leftover veg from basic lamb shanks braised over potatoes nad carrots and celery with lemon. The meat was long gone, but the meat-fattified-vegetables remained. I chunked them up, refried them in a little basic oil on top of the [copious] leftover lamb fat, and tumbled the mass into a frittata. [**I omitted the carrots, because those get so sweet so quick, I can't deal. I mean, the fat-encased potatoes and celery.] People, I think lamb fat is secret for the best frittata ever. LambFat. It's what every egg needs. I got no picture -- listen, the picture wouldn't've been any kind of inspiring in any case. But I just want to shout it from the mountaintops this MLK birthday: lamb-fattified-frittata, folks. It's what you need.

I share this sense: your food photos bring something that marketers dream of. For what it's worth -- I'm interested in your food, and your reports about its taste and whatnot. But your photos induce a whole separate pleasure [and, envy: does everythign come out so . . . neat, in your home? Girl, HOW?? ]. For real.

I’d love to say there were no hitches in this week’s CFM, but I can’t. Just after the labels were made and it was almost time for plating, my husband informed me we only had 7 of the three compartment to go containers left! We had plenty of the single compartment containers, but I didn’t want to use them. Costco is less than a mile away, but neither of us was prepared to go. How lucky that we managed to get an Instacart delivery within 20 minutes of realizing the problem? Had to pay $1 extra for faster delivery, but problem solved almost painlessly. Yay! Cornbread was made (more than pictured), and sourdough was purchased. Both were dried out in the oven Jimmy Dean sausage, browned, along with the trinity, plus extra celery. Combining the meat mixture, cornbread, sourdough, and chicken stock. Seasoned with Tony’s, poultry seasoning, plus a little extra sage and thyme. I added four eggs to each pan of dressing for binding. And after baking. There were two pans. I baked at 350, covered, for 45 min. Removed the foil at 45 min, and decided to moisten with more stock, returning the pans to the oven, uncovered, for 15 more minutes. For the green beans, I started with bacon grease from the crock I keep in the fridge. Softened the veg. Added the canned green beans, a few tablespoons of Better than Bouillon chicken base, and seasoned with Tony’s. Not much to say about the chicken! Seasoned and baked at 400 for 45 minutes. The tray on the bottom rack was moved to the top and cooked about 15 minutes longer to even out the browning. One tray pictured. Dessert The plated meal. I try very hard not to say anything when my husband changes capitalization or punctuation or uses random bolding. But if you bold baked chicken and green beans, why not cornbread dressing? And why not be consistent with spacing between items. AND WHY NOT JUST COPY AND PASTE EXACTLY AS SENT?! (Can you tell which of us is the nice guy and which is a controlling um, person?) Regardless, success!

Have you considered an additional career as a professional food photographer/plater? Your plated salads look so inviting.

Okay, sign me up! It'll be fun to meet people who like to make some bonbons (and similar.) Edit: and my boss just approved my request for a few days off!

I try not to let my husband’s food idiosyncrasies affect my choices for the CFM, so I’ll also try not to consider the food idiosyncrasies of @Darienne’s husband, or @chromedome’s GF! 😂

Coincidentally, I came across this today. https://www.mirror.co.uk/lifestyle/food-drink/experts-say-storing-potatoes-one-36556687

Roasted butternut squash salad with pears and Stilton from Fine Cooking magazine (RIP) The recipe called for bacon but I was out so I used guanciale and I pretty much ignored the plating instructions.

I’m not a Canadian but I grew up in northern NY, about an hour south of Montreal and have visited both places multiple times. I’m sure you would enjoy either option but I agree with Kerry that Quebec City is worth a visit. It’s pretty unique, almost like visiting another country. And it’s small enough that with good planning, you can see a lot in 2 days and it would add a very different experience to your trip. The weather is likely to be a few degrees cooler than Montreal, not enough to make a big difference but in mid-May, you may notice that trees that have leafed out in Montreal are still in bud in Quebec City. There shouldn’t be crowd issues that can make the place less charming in July so you can make the most of your time. If you’re interested in a more urban, metropolitan experience, then staying in Montreal might be better for you. Lots to do and see. Two great cities - you really can’t go wrong!

Spinach, chorizo, and eggs with onion, garlic, and chiles. Cilantro, thyme, and Mexican oregano for aroma; a little yogurt for richness.

If it were me, I would go to Quebec city.

Canadian friends, I need your help with a decision! My hubby comes with me to these workshops and does his own thing while I’m in sessions — we always add an extra day or two to explore wherever we are. We’re trying to decide what to do after the workshop. Should we spend a day and a half exploring Montreal, or drive to Quebec City Sunday afternoon, spend two days there, and return from there? We don’t have time to explore both Montreal and Quebec City. Suggestions? Will I regret not seeing Quebec City? 😊

I wish I'd remembered (or looked for) this topic last October, when I received a 5-gallon bucket of russet potatoes! My DIL and her family had been out to a potato patch after the harvester had gone through, and they quickly scooped up buckets and bags of the things. I've been working away at my stash since then and marveling at the sturdiness of the potatoes. I didn't think to try burying them in sand, though. They're just in the same bucket they came in. Since I'm in northern Minnesota, they're quite frozen now. There may be some degradation in quality, but as long as I wash and process them from frozen they're holding up pretty well.

They're sitting in a 5-gallon bucket in an unheated garage. Here, at this time of year, it means they're all frozen. I mean, really frozen. When I bring some in to wash them I get a glaze of ice on the exterior when the water hits them! There's some degradation in texture -- that is, as I scrub them some of the peel comes loose as that layer thaws -- and there may be some loss of flavor by now, but it's an interesting experiment. They're certainly edible. Incidentally, these are russets. I've no idea whether more waxy potatoes would behave the same way. Edited to add: I've just rediscovered a topic on potato storage, here. I wish I'd thought of it last October!

Would not be at all surprised to see her there!