liamsaunt

hake with white wine sauce

Cusk in green curry sauce

breakfast sandwich

the dressing was 1 cup cilantro, 1 avocado, juice of 1 lime, 1 garlic clove, 1/4 cup olive oil, and 1.5 tsp vinegar, plus salt and pepper, all blended up in a food processor.

The snow has finally melted off my porch and I was able to grill for the first time in 2015. Chopped salad with grilled chicken and creamy avocado dressing. A fast weeknight dinner that made leftovers for lunch yesterday. The dressing stayed bright green, which was surprising to me.

Last night's dinner. Scallops from my fish CSA over creamy corn with a red pepper sauce.

Savory Belgian waffle with cheddar cheese, sausage, and scallions cooked in it

The recipe was from Rick Moonen's book Fish Without a Doubt. That's one of my go-to books for fish. Everything I have made from it has been pretty delicious. I made pizza last night. Margharita for the kids, and white clam for the adults. It was good but oh so garlicky. I think I still reek of garlic this morning.

Omelet stuffed with brie. Maybe a little too much brie, as you can see it split and the cheese started leaking out. Oh well, it tasted good.

Spaghetti with tuna. I was not sure if I would like it, but this was actually pretty good. I used the jarred Ortiz tuna in olive oil. I am trying to clear out the fridge before a trip to Paris next week, so I am pretty much down to pantry stuff.

A couple of quick meals from this week after work. Roast pork sandwich with cherry peppers, arugula and swiss cheese (leftover pork from Sunday) Spaghetti with roasted peppers, breadcrumbs, and egg

It was a Haas avocado. It was a very nice one though. No pictures from today's family meal as it was too hectic. I made a bone-in mustard crusted roast loin of pork (my Mom made the gravy as she deems mine inedible, haha) gruyere-broccoli stuffed chicken with brandy cream sauce for the non-pork eaters, roasted broccolini, spinach with butter, and zucchini/summer squash saute. Plus papas du quesas that were way too much work for the outcome in my opinion though the potato lovers had seconds. My sister helped with prep. My brother, who is what I call a "meatatarian," because he eats NO vegetables, said the pork was excellent. So I guess it was. I ate the chicken so can't say for sure.

Crispy chicken with chimichurri sauce

We have been eating a lot of eggs this week. Thursday I only had a few minutes to make dinner so threw together one of our favorite sandwiches: bacon, egg, avocado, tomato: and last night I made cheddar souffles with a big salad

Hake cooked in parchment with sake, shiitake mushrooms, bell pepper, scallions, and chives. Served with rice and baby bok choy.

That looks great. How long did you cook the egg for? Is it marinated in soy? I think I made something like this from a Japanese noodle cookbook a while back but yours looks better than mine. A recent dinner: Cod and clam chowder and mutant popovers I am excited because my fish CSA starts up again tomorrow after a one month plus hiatus thanks to the awful weather here in the Boston area. This chowder was made with the last of my CSA cod from the freezer. We get two pounds a week from the CSA so sometimes we have to freeze part of the delivery since I only cook for two Monday-Thursday.

kimchi rice

chicken with basil leaves

I have not posted in this forum in a very long time. However, I have been following this thread again for a couple of years now, so thought I would start to share dinners again. Here are the chickens I roasted for dinner this evening. I also made potatoes, spinach, brussels sprouts, and carrots. I host my parents, my siblings, and their kids every Sunday for an early dinner. Sometimes my husband's family comes also. Because of the varied age group and palate preferences on Sundays, those dinners tend to be typical American comfort food meals. During the week when it is just my husband and me I tend to make spicy meals with less of a focus on meat.

I usually grill that cut of halibut. Make sure you oil it well or it will stick. I have also poached it in olive oil, and that worked well too.

Bryan, I always really enjoy reading your detailed and informative reports. Thank you.

I've been following this thread for ages and I cannot believe the grief these people give you. Your food looks healthy and flavorful. It's amazing what you are able to create considering the extremely limited budget you have to work with. I hope you find another position soon where your talents are appreciated.

He should not experiment on his own. In fact, he should get an appointment with an allergist asap. Even if he has not had an anaphalactic reaction as yet, it could happen the next time. My nephew went into anaphalactic shock from shrimp...the second time he ate them. It was extremely frightening. After testing it turns out that he is allergic to crabs and lobster also. All other fish/shellfish are fine. But, everyone is different, so your friend should definitely make the allergist appointment. Why take a chance?

[Thank goodness I have no spewy-spilly type of stories to tell, but here goes: I like wine. I am not in the economic bracket that affords long studies of wine, or sampling of expensive vintages. But I try my best to learn and to taste what I can when I can afford it. Okay, so keep in mind I'm a vino newbie. Two different times at restaurants with my ex, I ordered a cabernet sauvignon. Because I like white wine, and I figured it was just like a sauvignon blanc. Cuz.....well.....sauvignon! Right. Boy did I feel like a dork when I got a glass of red and said "but I ordered a white" Ex was no wine-expert either, but he did like to feel superior. Wheeee. ~Radio7 ←

My latest impulse snack has been Blue Diamond almonds covered in this chili lime seasoning. They are very salty, a little spicy, a little sour, probably completely artificial, and absolutely addicting.