liamsaunt

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

Honeynut squash, kale, and spinach lasagna and arugula salad

Why not. I know chicken is the standard. I added salmon so, pescatarian. Here is a link to the recipe I riffed on. I used daikon and carrot for the vegetables. https://cooking.nytimes.com/recipes/1019923-three-cup-vegetables?action=click&module=Local Search Recipe Card&pgType=search&rank=1

Tonight, glazed salmon with three cup vegetables (carrots and daikon) and rice noodles. I used some dark purple carrots that I got in my CSA and they stained everything a rather odd color. The flavor was good though. I have some purple potatoes to use from my CSA too and am not sure what I want to do with them. Bright purple food is not very appealing.

Oooh, I am jealous! This is the only thing I asked for as a Christmas gift. I don't think I am going to get it though. Your pizza looks delicious! I just used the apples that came in my CSA box. I checked the listing and they are sun gold? I have never heard of that variety before. Tonight, pineapple fried rice and sole roll ups with a chile, cilantro, fish sauce and palm sugar sauce

Dinner tonight was snacky stuff since the Patriots game was on at 4:25. Surprisingly everyone came and ate at the table anyway, maybe because the Patriots were ahead by quite a bit. I made homemade Chinese-American food since my nephew cannot eat takeout due to his allergies. He was very excited. Vegetable lo mein Eggrolls (I stuffed them with scallions, cabbage, carrots, ginger, garlic, and a little bit of ground chicken), and crabless crab rangoons (the filling is just cream cheese, scallions, and sriracha) And then...completely unrelated to the rest of the food, my husband very politely asked me to please make some buffalo chicken wings to have with the game. So I did. They were inhaled by my husband and nephew. I made some soy sauce wings for my niece as well but she spirited them away before I could take a picture. I dislike chicken wings myself, but there was plenty of other stuff to eat. The leftover blue cheese sauce will go on a spinach salad later this week.

Can you get a delivery? It might be the safer option.