liamsaunt

Paneer butter masala, chicken curry, maharajah rice and naan. I made the paneer from scratch as I have a glut of whole milk in my freezer thanks to an Instacart mixup. It was so much better than store bought paneer. I don't think there is any way to go back to store bought. All recipes are from Meera Sodha.

Dinner turned in to a bit of a chore yesterday. The original plan was for squash soup, but it turned out that I did not have all of the ingredients I needed. So, I pivoted to an eggplant stir fry, but the eggplant was rotten. So, we ended up with a chicken-bell pepper-shiitake mushroom-basil stir fry. It was fine but not really what I was in the mood for.

My niece made me cookies. My nephew gave me a pizza cutter. I have been complaining about the one I have for a while because it is old and dull. My husband put an avocado saver in my stocking. He also bought me a baking sheet that he read about in an article Mark Bittman wrote with food related gift ideas. We are going over to my parents' and brother's home later today for a quick (freezing) socially distanced gift exchange on their deck and I am sure my brother got me something food related.

Christmas Eve we just did a snack plate with some crostini I did not take pictures on Christmas. Last night's dinner, fresh pasta with white truffles

So the pork was a success. Everyone really loved the texture and the unctuousness of the fat. I did not get great photos because everyone was hungry and impatient. Here is a photo of the chops post-sear, and another bad iPhone photo of it sliced (excuse my husband's hand in the background---he was slicing more meat off the bone)

No CSA or fish deliveries for the next couple of weeks because of the holiday, so we placed an Eataly order to get in some festive stuff for the season. That's a fresh truffle in the clamshell in front. I gave my husband a truffle shaver in his stocking last Christmas and he finally gets to use it. The fruits and vegetables are just a random assortment selected by Eataly. They gave us two pomegranates and I just had a jar of arils delivered from Wegmans this morning. Lots of festive salads in our future I guess.

Yes. The base is ricotta cheese, then I put on mozzarella, parmesan and bacon and bake. At the end I put on some torn fresh mozzarella and the egg yolk and pop it back in just long enough to warm up the yolk without cooking it through. Last night, chicken broccoli penne

I have two 3" thick bone in chops. I am following @btbyrd's advice to cook at 140 for 6.5 hours, followed by a rest and then a sear. I will report back on my results with photos (probably tomorrow).

Pizza. Between the five of us in the house, only two could agree on what flavor they wanted. So, I made four kinds, making them smaller than usual. Pepperoni for my nephew Margharita for me Lobster for my sister and my husband Carbonara for my niece Lots of leftovers of all but the lobster in the freezer for late night snacking over the holidays

I received my first food gift in the mail from my brother and sister in law today. Chocolate truffle Godiva coffee and a 2 pound Toblerone. I don't drink caffeine and I dislike chocolate, but it is the thought that counts. I am sure somebody in the house will consume them. They live on the other side of the country and we are not close, so it is especially nice that they thought to send a gift.

Thank you! I will follow your advice and report back on this thread with pictures. I don't eat pork other than bacon occasionally, so won't be able to comment on the taste personally, but will let you know what the pork eaters think.

Sous vide newbie question. I want to cook the pictured pork chops on Wednesday. There are two in the package, bone in. They are three inches thick. I have the ATK cookbook sous vide for everybody. They have a recipe for bone in thick cut pork chops (but 1.5 inches, not as thick as the ones I have), and advise cooking at 140 for 2-3 hours, rest for 10 minutes, and then searing to finish. In your opinion, is that sous vide time long enough for the chops I have? I have only used my sous vide once, to pasteurize eggs, so I am really flying blind here. Thanks for any advice!

Honeycup squash risotto, served with an arugula salad

Four servings. Last night, herb roasted chicken served with gravy, mashed potatoes and more of the endless carrots from my CSA

Roasted sausages, peppers, onions, and cherry tomatoes over polenta with corn added

D'Artagnan for poultry Snake River Farms, Pat LaFrieda and Heritage Foods for beef and pork La Tienda for tinned fish and cured meats I am in a fish share so do not order much fresh fish online, but we have had success with Eataly's home delivery service when we want fish on a non-share day. I get my share on Tuesdays and Eataly delivers on Fridays so it works out.

It is an Ina Garten recipe from her new cookbook Modern Comfort Food. To paraphrase, you mix crushed Ritz crackers with panko breadcrumbs, 2 cloves of garlic, 2 tbsp. chopped parsley, and 3 tbsp. melted butter. Rub olive oil, salt, and pepper on the fish and bake at 400 for 10 minutes. Remove from oven, add 2 tbsp. white wine and 1 tbsp. lemon juice to each dish, and top with the crumbs. Bake for another 10 minutes or so.

We got an email yesterday that someone that works for my CSA got Covid so there will be no farm share this week. Emergency vegetable order placed with the grocery store to fill the gap. Hopefully I will get at least a few of the things i ordered. There is a big snowstorm coming and people around here tend to do a run on the groceries when that is happening.

Seared salmon with a spicy roasted red pepper aioli, sautéed watermelon radishes, red onion, and spinach, and orzo pilaf

Haddock baked with garlic-ritz cracker crumbs, honeyed carrots and a mix of purple and white potatoes sliced and roasted until crispy.

I think it is a little sweeter than butternut, but they are basically interchangeable.

Chicken shawarma

Popovers and Ina Garten's roasted potato and leek soup

This week's CSA box. The kale is going in to a roasted potato-leek-kale-arugula soup that I am making for dinner tonight.

Chicken tinga tacos, spicy beans and cilantro-lime rice