liamsaunt

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

Chicken shawarma

Baked haddock, mashed potatoes, and asparagus.

Seared scallops with ginger lime butter sauce, pureed sweet potatoes, and spinach.

Cod with spicy tomato and olive sauce over spaghetti

Yes, I used ground up chicken thighs. They also had garlic and ginger, maybe a splash of light soy sauce (I just threw them together without a recipe, as I was originally intending to make tacos, but everyone wanted soup instead). I thought I might have to add panko or eggs or some other binder, but I let the mixture sit in the fridge for a few hours before shaping and cooking the meatballs and they stuck together fine.

Udon noodle soup with shiitake mushrooms, pea shoots, carrots, daikon radishes, and mini meatballs flavored with cilantro and oyster sauce.

Crab cakes with horseradish aioli, asparagus, and macomber turnip puree

My fish share delivered pollock yesterday, which of course I have complained about here probably too many times before. Rather than making my usual Indian flavored fish curry, I decided to try making a Thai-style red curry instead. I am sure it's not even slightly authentic, but we all thought it was delicious. I added bell peppers and sugar snap peas for some vegetables since that's what I found in the crisper drawer.

Interesting, but that was not the issue. There was no rosemary in the soup itself, just tossed with the bacon after it was cooked and set aside for the garnish. I had not added that to the soup yet. No, just a standard Sam Adams Boston lager. I keep that in the house for cooking as it has a pretty neutral flavor. I cannot think of any recipe that I would use an IPA in! At least not the kind that are around in my house. Last night we had roasted chicken cooked with green garlic butter under the skin, parsnips and carrots that were roasted in the pan with the chicken, and some celeriac puree. My sister's chicken carving skills could use some work. Mine could too though 😀

Last night's original dinner turned into a disaster. I made a Half Baked Harvest recipe for cauliflower soup with pale ale, rosemary bacon, and cheddar cheese. It turned out incredibly bitter. It must have been the cauliflower. It looked fine. Oh well! We tried a couple of ideas to save it, but ultimately down the disposal it went. I cannot remember the last time I had to completely give up on something I made for dinner. I had already made popovers, and we all still wanted soup, so I pulled some homemade chicken stock, a bag of gnocchi, and a couple of parmesan rinds from the freezer, and my sister and I chopped up a bunch of vegetables. We ended up with spinach, carrot and gnocchi soup with parmesan. It was quite tasty. Too bad about the cauliflower though.

Cascatelli with asparagus and cream sauce. I seem to have gotten all the stems and no tips in my portion!

Spice rubbed chicken marinated (briefly) in pineapple and lime juice, then grilled and served with a cilantro lime coconut sauce over sweet potato puree. Plus a salad of baby mesclun (the first tender greenhouse greens of the year from my CSA) mixed with some of the last of the purple cabbage.

Mutter paneer, maharajah rice, naan

Seafood stew with monkfish and scallops over Israeli couscous

Angel hair pasta with what are probably the last local bay scallops of the season in a lemon garlic sauce with crunchy breadcrumbs

Spinach and mushroom lasagna and a garlic knot

My niece requested miso salmon bowls for dinner. This one had lots of spiralized carrots (a PITA even with the KitchenAid spiralizer attachment), roasted purple daikon radishes (they sunk to the bottom of the bowl), shiitake mushrooms, and pea shoots.

I love carrots! The only vegetable I don't like is kohlrabi. I'm also not a huge fan of swiss chard but I will eat it without complaining. Nobody in my house likes corned beef, so our St. Patrick's Day meal was fish and chips with homemade tartar sauce and cole slaw. The slaw has finally allowed me to declare victory over the cabbage glut we had in the house from my CSA. Over the past couple of weeks I've gotten the stash down from seven mixed red and green ones to one half of one small red cabbage. Now I have to start working on whittling down the three gallon sized ziplocks completely filled with carrots.