liamsaunt

Ha! That's funny. Both magazines are published by the same company, so I guess they got two articles for the price of one.

Probably not. I remember some years ago Food and Wine did another article on St. John that focused on the restaurant Fatty Crab and the parents of the chef, who owned (or maybe still own) a big house on the island. The restaurant closed shortly after the article came out. Locals really hated it for some reason. Here's a better article that came out in February of this year, written by someone who actually visits the island. It touches on food but is mostly about snorkeling. My husband and I used to stay at Caneel often, but we have not tried snorkeling there since the storms. I've been afraid to see what it looks like now. https://www.travelandleisure.com/st-john-us-virgin-islands-father-daughter-trip-7109077

Cold dreary day here, so we had miso salmon ramen soup with spiralized carrots and purple daikon (the daikon bled most of their color into the cooking water, so next time I will have to leave them raw). Chopped up pea shoots for greens, and some chiles.

Fish tacos made with cusk from my fish share

I read this when it came out (of course). I have never understood how travel articles like this come up with their recommendations for lodging. Peter Bay is one of the most exclusive and expensive neighborhoods on the island. Limetree is definitely one of the cheapest houses in the neighborhood to rent, but it's not cheap! And Mooncottage is one of the most expensive places for couples to rent in the generally more reasonable Coral Bay! These rates also do not include the 14% tax rate on top, or the other associated fees that go along with renting from a villa agency (greeter fee, non refundable damage deposit, cleaning fee, etc.). The pictures are pretty though 😀

Yes, dried porcini mushrooms rehydrated and ground up with pine nuts, olive oil and parmesan cheese. Seared chicken with burst cherry tomato-basil sauce, spinach, and parmesan orzo

Flatbread with mushroom pesto and roasted mushrooms, topped with arugula

Fork and knife scallop boats with bacon and chives.

I am overloaded with sweet potatoes and arugula (and radishes, but that's another story) from my CSA right now, so last night I made crispy sweet potato gnocchi and served them on an arugula cream sauce with shaved parmesan and more arugula. I still have lots of sweet potatoes and arugula to cook, but at least this made a dent.

Noodle soup bowl with zoodles made from zucchini and green daikon radish, with chopped up pea shoots (because they always get stuck in my teeth if I leave them whole), and some sadly overcooked soy sauce eggs. I lost the measuring cup for my egg steamer, and the results show that. I'll just have to boil them next time.

egg banh mi

Cod and spinach curry

The marinade was just olive oil, lemon juice, chopped garlic, dried oregano, a little bit of chopped rosemary, red pepper flakes, paprika, salt and pepper. I didn't really measure anything, just mixed it up in a big bowl and tossed the chicken in. I left the chicken to marinate in the fridge for a while and then cooked it on the grill (first grilled food of the season!). Last night I made Ina Garten's mushroom bolognese from her newish cookbook Go-To Dinners. I swapped in white wine for red wine only because I don't like the color of red wine in most dishes. We all really enjoyed it.

Chicken souvlaki with tzatziki, lemon rice, Greek salad and flatbread

scallop roll with smoked paprika aioli

Tteokbokki mash up. I used this recipe as a jumping off point: spicy tteokbokki I swapped out the beef for shiitake mushrooms, stock for water, and used pea shoots and mini red bell peppers instead of cabbage because that's what I had in the house. None of us had tried Korean rice cakes before. Husband loved them, I thought they were fine, and my sister hated them! So we will probably never have them again haha. We all liked the sauce and agreed it would be very good to enjoy on a vegetable stir fry minus the rice cakes and with regular rice to keep my sister happy.

In addition to the already recommended king oyster mushrooms for hot, buttery dishes, you could try chopped hearts of palm as a substitute for the fish in mayo based seafood salads. It would be more of a texture substitute than flavor (and I would sample it first before serving to your folks!).

It was just beets that I roasted and then pureed with coconut milk, garlic, salt and pepper. I've been making lots of purees lately to try and stay on top of the glut of root veggies from my farm box. Last night, rigatoni with sauce made from the leftover eggplant parmesan from Sunday.

Island spiced roasted halibut with mango salsa, coconut beet puree, curried rice, and a salad.

My eggplant did not burn. I cooked it as described for the amount of time stated without checking on it before the flipping and pan switching time, but probably cut it closer to 1/2" than 1/4". I had about three pounds of eggplant to cook, and that completely filled two sheet pans. I am not sure how you could fit five pounds of 1/4" thick eggplant slices on two pans as the recipe states. Last night we had hake roasted with sweet peppers and olives, mustard roasted potatoes, and broccoli.

We skipped making a special meal for Easter this year, and instead I made the Milk Street recipe for no-fry eggplant parmesan that's on the cover of their newest magazine. We all enjoyed it-much lighter than the usual breaded and fried type. Leftovers will be tasty chopped up and added to pasta sauce.

Chicken tinga tacos with pineapple and pickled jalapeño salsa

Linguini with clams. Crusty bread for soaking up the sauce not shown. My niece came in for the weekend later last night and was starving. She asked for a mozzarella in carrozza sandwich recipe she saw on NY Times cooking, a salad, and fries. Mozzarella in Carrozza Oh to have a college student's appetite for late night meals again...

Ha! I eat really boring breakfasts 99% of the time (berries and toast), so don't go to the breakfast thread regularly. I should! It was very easy and tasty. I personally didn't think it was too sweet, but would have been fine cutting back the sugar too. He has a doenjang salmon recipe I am planning to make next time I get salmon, and saw some people commented on the recipe that he always makes things too sweet. Recipe: Doenjang Salmon Rice Bowl

I had a bunch of small amounts of vegetables in the crisper to use up, so made an Eric Kim recipe for gochujang buttered noodles that came in the NY Times Cooking newsletter this week. I added pea shoots, mushrooms, and red bell peppers. My noodles did not come out as red as the recipe picture for whatever reason. It was quick and easy, and used up an open box of pasta and the veggies I wanted to get rid of. Here's the recipe: gochujang buttered noodles