liamsaunt

Tuesday night, fish and chips. I would have loved Ann's thick and luscious-looking halibut. This was flounder from my fish share. I would not normally use flounder to make fish and chips, as I think it is too thin for frying, but my nephew is home this week and the only way he eats fish is fried, so fish and chips it was. Last night, ground chicken tacos with rice and beans

I was so intrigued by Turkish Delight as a child after reading that book. I too thought it would be pillowy, and it certainly had to be more delicious than any other candy I had ever dreamed of! Then I finally got my hands on some and tried it. I thought it was terrible!!! Rose flavored jelly with pistachio nuggets in it? What? I could not believe that something so unappealing would make Edmund behave the way he did. I've tried it a couple of times as an adult, and I still don't like it very much. Last night, fish and chips, fries, onion strings, and cole slaw

@liuzhou I hope your stay is short and you are feeling better soon! The food this time looks so much better than what is available in hospitals around here.

Miso salmon with roasted radishes, spinach and rice

Grilled pork country rib chops, mashed potatoes and roasted kale

Chicken banh mi

Spaghetti with peppers and fried egg

Teriyaki salmon, rice, roasted broccolini and cauliflower, and stir-fried assorted greens in a spicy garlic sauce to clear out the crisper drawer (napa cabbage, bok choy, choi sum)

Somewhat along the same idea, and probably inspired by her endeavors, I once cooked every recipe from every issue of Fine Cooking magazine that was published in that one year. The magazine was having a Cook the Issue contest, and I took it a wee bit too far. That was at least 10 years ago (probably more), and my husband still mentions it from time to time (not in a fond way). Some of the desserts were really amazing, including a delicious pumpkin brown butter cake and a huge croquembouche, but we are not a dessert family, so I've never made them again. I do still use the salmon burger recipe they published that year, but that's the only one that has stood the test of time for us.

The flavors did work together. It was very different, but we all liked it. We all thought it could have used a little more salt, but that was a misjudgment on my part when cooking it. Last night, yellowtail flounder roll-ups with leeks, spinach, and carrots in a ginger-carrot-coconut-lime broth, with cilantro and peanut garnish and rice to soak up the broth.

Chicken parmesan with ziti

I used to love to go to Wanamaker's as a kid! They had a train that went around the ceiling of the toy department that you could ride on while your parents went Christmas shopping. You could look out the windows for a birds-eye view of all the toys and decide what you wanted to ask for on your Christmas list that year. It was great. I don't remember the restaurant. I probably wasn't well-behaved enough to be allowed to eat there 🤣 Anyway, this restaurant sounds terrible. I do have some RH glass fronted bookcases in my home and they are very nice indeed, but I would not even think of going their store to eat. RH doesn't even sell kitchen furniture to my knowledge. Dining tables, yes, but not anything for the actual kitchen.

I think the Lundberg rice is sticker than other brands, even after rinsing and soaking. I will use it in a pinch, but it's definitely not my preferred brand. I buy my rice in big sacks since we eat so much of it. I stick it in my garage freezer for a while after buying it to freeze out any pantry moth eggs. I use Nishiki brand for short and medium grain rice and Swad for basmati rice. Last night, Ottolenghi's butternut squash lasagna pie and a kale salad with toasted almonds, dried cranberries, and Boursin cheese.

Mutter paneer, maharajah rice and naan

Dinner when I don't feel like cooking dinner: a wedge of brie, a hunk of bread, and a salad with fruit

Miso salmon, black rice with ginger dressing, and harukei turnips, daikon radishes, watermelon radishes, turnip greens, and bok choy tossed in miso butter.

They are just shiitake mushrooms, torn and tossed with sesame seeds, chili flakes, shallots, a little melted butter, and a splash of soy sauce, then roasted at 425 until crispy on the edges--maybe 20 minutes? Some garlic would have been good too, but I had already made a very garlicky broth for the noodles, so I left it out. No, they are six-minute eggs (medium size), peeled and then soaked in low-sodium soy sauce for a little while before dinner. Last night, hake roasted with bell peppers, olives, and capers, topped with a parsley vinaigrette and served with crispy mustard potatoes and garlicky spinach.

Last night my husband had to go to a football game for work, so my sister, niece and I had "clear out the bits and bobs in the fridge" miso ramen bowls. I used a bunch of collard greens and some carrots from my CSA for vegetables along with the usual ginger, garlic, chiles, cilantro etc. My niece had hers with a leftover pork chop from her dinner the other night: and my sister and I had ours with crispy sesame mushrooms (mushrooms also from the CSA)

Sear roasted double lamb chops over roasted mini gnocchi, wild mushrooms, and spinach.

Here is this week's delivery. In the front, the short ribs and mashed potatoes are in a large container because my brother and father both plan to eat this meal together tomorrow. The middle left is basically the same chicken meal I posted in the dinner thread on Friday. The middle center is another serving (frozen) of the Guinness beef stew I made last week. He'll have that with some more of the bread I made and sent over last week. The right middle is the bratwurst meal I made for us last night, but with spaetzle and spinach instead of potato pancakes. He already has some of my applesauce in his fridge. The back row is a bag of spicy turkey meatballs portioned, vacuum sealed, and frozen (no sauce, because there is still some sauce my Mom made in his freezer, and he prefers her recipe to mine), plus purchased ciabatta rolls (for meatball sandwiches) and cranberry bread (for breakfast) from a local bakery that he likes. The salads for this week did not make it into the picture, other than the Greek salad that goes with the chicken meal.

Bratwurst and sauerkraut, potato pancakes and applesauce.

Chicken and red onions marinated in yogurt, garlic, and lemon, served with tzatziki sauce, rice pilaf, salad, and flatbread

Last night we tried a new recipe from the NY Times cooking section; roasted cauliflower with sweet chermoula and yogurt. roasted cauliflower with sweet chermoula I served it with flatbreads that I made. The reception was mixed. My niece said she liked it, but did not eat much of it (translation: she disliked it but did not want to tell me), my sister said the flavors were good but the room-temperature yogurt made the dish too cool on a chilly day. My husband enjoyed it but thought it needed something like roasted lamb to go with it 🤣

Crispy lemongrass salmon from Andrea Nguyen's cookbook Vietnamese Food Every Day. Served with rice, pickled purple radishes and carrots, shaved cucumbers, chopped peanuts, herbs, and savoy cabbage, all dressed with nuoc cham.

I have different containers for different types of meals. Like FauxPas, I have some of those three-section containers with lids. I use those for meals that have separate components that can be entirely microwaved. For meals that taste best reheated in the oven/toaster oven, I have individual serving-size ceramic dishes that are freezer and ovenproof, as well as foil containers with disposable foil-lined paper lids that can have their contents written on them (lids discarded before reheating of course). Finally, I have different sizes of leakproof plastic containers with lids for saucy stuff. For noodle dishes like the stroganoff, I usually cook and package the noodles separately, and then my brother puts them on a plate, tops them with the saucy element, and reheats the meal in the microwave. The pork was sent over in a three-section container, and I assume microwaved like that. My brother does replate everything on regular dishes with real silverware to make it seem like a "normal "meal for my Dad. For the salads, I have two sets of different sizes of lidded round plastic bowls and a set of small Tupperware containers for their dressings. My brother washes all of the Tupperware and ceramic and returns them to me once a week. I should mention that we only live 15-20 minutes away from each other, so frequent drop-offs of food and dishes are feasible for us.