liamsaunt
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Posts posted by liamsaunt
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Salmon larb, rice noodle salad, and minty cucumbers
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19 hours ago, Franci said:
@liamsaunt have you ever tried this recipe from Ottolenghi? It’s always a crowd pleaser. I make it every time we have a party. But my favorite way it’s what I call twice cooked sweet potatoes. I bake them in foil, leaving them a little al dente, then peel and drap in plastic wrap (you can slice and freeze them at this point too). When cold are easy to cut, and then I pan fry, bake or broil with some oil or butter, flipping only when they make a crust. This is my MIL favorite dish in the world, I’ll make for her all the time now that is going to move with us. Also my mom has serious problem holding herself with these. I always mix types of sweet potatoes: Japanese/Korean/purple/orange flesh. My kids and husband detest sweet potatoes or orange squashes, pumpkins so they never get cooked just for the family.
I have not made this, but it looks good. I saved the recipe, thank you!
15 hours ago, dtremit said:The delivery markup with Wegmans can be really variable -- and it's hidden in the item prices. Blame Instacart, who they partner with for pickup and delivery. You can actually switch your cart between in-store, pickup, and delivery to see the price difference.
At the Wegmans near us, the "basic" eggs are $1.39/dz and the organic cage free are $3.49/dz, in store, which I think is pretty much what we've always paid. For pickup or delivery, they jump to $1.59 and $4.09.
You also occasionally get stuck with a big markup on substitutions -- e.g., fresh squeezed OJ subbed for the normal stuff. If you follow your order when it's being shopped, you can reject any that seem crazy before the shopper checks out.I know that there is a markup, and I understand why. I am willing to pay it to not have to go in to the store. It's been creeping ever higher each time I order though. I do follow along when the shopper is getting my order. I like that feature a lot.
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One egg omelet with garlic scapes and swiss cheese, homemade bread, and local strawberries
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12 hours ago, gfweb said:
BD is one of those movies I can watch over and over. And have.
It's my Rocky Horror equivalent.
Caddyshack is another.
Don't judge.
Me too. It is a great film. We have watched movies every night for the past couple of weeks, and baseball has been a bit of a theme since it does not look like there is going to be a season. We watched Field of Dreams earlier in the week.
Last night we had crunchy coconut crusted haddock with mango salsa, coconut cumin rice with raisins and cilantro, and roasted radishes and mini turnips with curry powder and almonds.
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22 hours ago, rotuts said:
Yikes !
Im not sure where you live , and where you are now
but if at some point
you might go to Tj's
during their senior hour
you can get of those things
1o mists in , and into your car.
at the very same prices they have always had
i do like the Tj's Kalamata oil
etc.
I am many years away from being eligible to shop the senior hours 🙂
18 hours ago, chefmd said:@liamsaunt Those prices are incredible! I am not seeing anything this high in Northern VA or Southern MD. Or while visiting kids in NJ this weekend. Harris Teeter recently had a dozen of eggs for 69 cents with limit of 2.
Wow! I did purchase the organic pasture raised eggs, but even pre-covid the everyday eggs were a lot more than that here.
16 hours ago, JeanneCake said:My favorite sweet potato recipe is the sweet potato salad from Thrill of the Grill by Chris Schlesinger; I routinely make a huge batch of the dressing and keep it in the fridge so I can make it whenever the whim strikes. It's wonderful!
And as for egg prices, yowza. I checked my distributor's pricing on eggs (they have been gouging since the pandemic began on some things - like $2 each for the blue/white disposable masks that Restaurant Depot is selling for .50 each) and their egg prices are actually pretty low. A 15 dozen case of eggs is $13.81; so even allowing for organic, range free from the supermarket, that's pretty high.
I have this cookbook! Thanks for the reminder. I am going to look that recipe up. One of my favorite recipes from this book is the grilled chicken with peaches and olives. I have not made it in years. I need to make it again.
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21 hours ago, Duvel said:
Pizza & Movie night on Sundays ...
„Indiana Jones and the last Crusade“, enjoyed with:
We also did pizza and movie night last night (Bull Durham)
Plain Jane cheese
Pesto, homemade ricotta and grape tomato
White clam (this last one was a bit disappointing as I had to use canned clams. They just don't have the same brininess as freshly shucked.)
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4 hours ago, weinoo said:
My fridge is just insane.
Think of it as full of options rather than insane 🙂
Here is this week's CSA box. Two kinds of lettuce, mesculin mix, kale, strawberries, garlic scapes, baby bok choy, kohlrabi, tiny turnips, rhubarb, dill, more sweet potatoes (I now have a box full of sweet potatoes, and need to think of something to do with them soon!). We will be having salad with every meal this week!
I placed an online order with Wegman's yesterday for delivery on Tuesday, and was really shocked at how much the prices have jumped up. A package of bacon was $9.25. Olive oil was $28.99. Eggs were $6.89/dozen. A jar of pickles was $8.79. A bottle of orange juice was $14.10. And on and on like that. Crazy!
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Linguini with lemon, garlic, arugula, parmesan, bacon, red pepper flakes, and lots of cracked black pepper
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Chicken Caesar salad with bruschetta topped with a garlic chive butter
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Last night was sandwich night. My nephew asked for black bean burgers with bacon and cheese on them. He got the last two homemade burger buns. I will have to bake another batch.
My sister and I had bacon, avocado, lettuce and tomato sandwiches with chipotle aioli. I should have only made one sandwich for us to share because we could both only eat half.
My husband and niece had steak sandwiches made with the leftover ribeye from the other day, with parmesan cheese, truffle butter and arugula.
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These are the three I have. I bought them all from the bargain table at the bookstore I worked at during college breaks back in the early 90s. I was a vegetarian then and used them all often. I don't cook out of them anymore, but keep them for sentimental reasons.
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Salmon cake with Thai style dipping sauce, smashed cucumber salad and rice
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Here's mine. I'd say it is somewhat organized, but could use some work. This is my main storage cabinet. Top shelf is less used and/or overflow items because I cannot reach that shelf. The next shelf holds bread crumbs and various teas. Below that, there are oils and vinegars. The next shelf is condiments, jarred and pickled things, and dried and canned beans. Then a shelf of Mexican ingredients. The next shelf is Asian ingredients, and the final shelf is pasta (the mac and cheese is my nephew's).
This is the snack cabinet. Normally this would only have pretzels, nuts, and tortilla chips, but with my niece and nephew living here, there is more junk food than usual.
Spice cabinet. Overflow is in the top cabinet, and then everything below is arranged alphabetically with labels on the jar tops. The shelves pull out for browsing.
This is an unused hall cabinet that I converted to pantry space. The left side (not pictured) holds less used cooking equipment like cake pans and my vacuum sealer. The right has the food, mostly flours, sugars, various kinds of rice, cereals, and tomato products
The top of this pantry has additional grains, flours, sugars etc. And of course you can see my random reusable jar collection.
Overflow pantry cabinet. This is mostly flour and cereals (my niece and nephew eat a lot of cereal and Ritz crackers.) The bottom shelf has the spices I take with me when traveling.
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17 hours ago, Paul Bacino said:
So Sun Noodle has finally entered the retail market world/ currently they are local distributed and the west coast--So I had to travel to ABQ NM to get mine
I can get this brand at my local MA supermarket (if I ever get back there to shop in person, sigh). They are sold frozen. I buy the ones without the seasoning pack. Down to my last two packages...
Last night, turmeric fish, seared dill and green onion noodle bowls from Andrea Nguyen's Vietnamese Food Any Day
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Last night my sister and I made Americanized Chinese food as a treat for my nephew. He cannot eat at Chinese restaurants because of his allergy, but he loves that kind of food. Crabless crab rangoons, chicken fingers, and vegetable fried rice. We will have to have a big salad with dinner tonight to atone for all the fried food!
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Grilled cowboy ribeyes. The steaks are from RR Ranch, retrieved from the deep freezer. I marinated them in Mario Batali's Babbo recipe for big ribeyes. My sister grilled them while I did the other dishes.
Sliced to share between my husband, niece and nephew (with some leftovers). Truffled mashed potatoes and roasted green beans
My sister and I do not eat red meat. We had roasted chicken sausages with roasted grapes and the same sides. Time for another movie. Some things about quarantine are not so bad. We have watched a movie every night this week and it is a luxury to us (we usually do not watch TV at all, and movies once a week at most)
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Spicy salmon sandwich
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My CSA transitioned from “pantry share” to “summer share” this week. Here is this week’s box: curly kale, strawberries, baby bok choy, sweet potatoes, garlic chives, radishes, Napa cabbage, meculin mix, chicory, and scallions
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On 6/10/2020 at 7:33 PM, Shelby said:
What movie did you pick
Glengarry Glen Ross 🙂
Kofta with tzatziki sauce, hummus from Jerusalem, pita and salad
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It's movie night at my house (my pick, we draw names from a jar to keep things fair), so we ate early. Crispy chicken marinated in sour cream and chives, then coated in panko and shallow fried. Roasted radishes and asparagus in brown butter. Not pictured: Caesar salad
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On 6/4/2020 at 2:10 PM, blue_dolphin said:
This morning, I happened upon this recipe for Wylie Dufresne’s Scrambled Egg Sandwich, basically a grilled cheese with a big layer of scrambled eggs made with cream cheese. Can't really imagine how the eggs don't squish out all over when you take a bite but I was curious. I'm kinda low on bread at the moment but pulled from the freezer a couple of slices of a sweet potato and caramelized onion bread that I made from a recipe in Deep Run Roots. By the time they thawed and I pulled them apart, it was clear they had too many big holes for a sandwich. Drat! I went ahead and made the eggs and had the toasted bread on the side. The eggs are very rich. I'll have to procure some more appropriate bread so I can try the grilled sandwich.
Based on your post, I went ahead and made this sandwich for breakfast today. You are right, the eggs are very rich! The sandwich was not too messy, I think the cheese helped bind the eggs in place. Only two pieces fell out of the sandwich. I could only eat half though, because the eggs were so rich.
17 hours ago, Kim Shook said:I didn't. I actually meant to use something tougher than a soft loaf and actually had a sourdough loaf I could have used, but forgot to do it.
I meant to post a link to the recipe so folks could look at it.
Maybe too much milk for the amount of bread in the casserole? 2 slices of bread to two cups of milk seems like a lot to me. But, you said you have made it successfully before, so I am not sure.
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Grilled salmon salad with chiles, herbs, and lime. The recipe is from Melisa Clark at the New York Times. We all really enjoyed this. Well, not my nephew. He grilled himself a sausage, pepper and onion sub 🙃
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3 hours ago, TdeV said:
Wowzers, Liamsaunt. Did you make the bread rolls with a pan like this?
(I've always wondered what those pans are used for)
Not homemade. I was at a vacation house with..ahem..rudimentary cooking facilities. Just your standard New England style hot dog buns, griddled in butter.
We came back to our house today for a couple of weeks before heading back to the Cape. Too much takeout food is bothering my stomach, and we are watching the covid numbers for a possible uptick as my state opened back up today in a limited capacity. We have been hammered pretty hard so are very wary about getting back out in the general public. My husband's office has already announced they are not allowing workers in the office until next year (everyone has the capability to work remote) We canceled all of our flight based vacations for 2020.
Last night's takeout dinner. Oysters (we ordered two dozen) briny and delicious.
Hot buttered lobster roll. Completely fell apart but husband reported that it tasted delicious
Burrito (blah)
Crab cake sandwich (also blah)
Tuna steak sandwich (also...blah)
And tonight's home cooked dinner: Acadian redfish in a soy ginger garlic sauce, with shiitake mushrooms, sautéed baby bok choy and choi sum. Rice. Everything but the rice from my fish share and CSA. Tasty!
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I made scallop rolls and a salad last night
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Dinner 2020
in Cooking
Posted
Yes. I do not generally make raw fish at home, though I like to eat it very much. Other than the occasional tuna poke when/if I can find sushi grade tuna, I save raw fish for restaurants.