liamsaunt

Interesting, thank you. I did cross check the picture in the cookbook I was using and noted some blobs of fat on the surface of the soup but this was a solid 1/2 inch of liquid fat covering the whole soup. I thought it looked really unappealing, but maybe it would have been delicious. Next time! Yesterday I baked up some oversized brioche buns And made fish sandwiches for dinner. with the haddock I got in my fish share.

I liked last week's Turkish-style eggs with yogurt so much that I made them again yesterday.

I usually add it towards the end of cooking. A couple of weeks ago I made a coconut curry hake dish, and the soup base had to sit for almost two hours after I put the coconut milk in due to an unforeseen issue. I ended up having to strain the broth into a fat separator because the coconut oil separated from the broth and there was a thick layer of oil on top of the soup. Not very appealing! Of course, then the resulting mostly defatted broth was not as rich as I would have liked. I think if you add the coconut milk towards the end, it does not have time to separate so you get that nice rich mouthfeel.

green curry coconut soup with bok choy, snow peas, sweet potatoes, seared scallops, and cilantro.

Here are two loaves I baked last week: deli rye bread, and pain de campagne. Both recipes from Bread Illustrated

Paneer butter masala, zucchini kofta in tomato-ginger sauce, mint-cucumber raita (the kofta was spicy), maharajah rice, and naan. All but the naan are Meera Sodha recipes from Fresh India.

Spinach, wild rice, sweet potato, apple, feta, and seed brittle salad. Sometimes you need a salad but I would still rather have pasta.

Turkish poached eggs on herbed yogurt with spiced butter and some flatbread from the freezer

My husband and I like to vacation in a warm location, where we rent a house where no one can see in. We figured it was very private. Until, after some years of traveling there, we made friends on that island, and learned that some people in houses on distant hills as well as on live aboard boats in the bays below own high powered telescopes and get a kick out of watching tourists who think no one can see them. 😳 I would never cook in the nude. I manage to burn myself regularly while fully clothed and can only imagine what the damage would be if I did not have that protective layer.

Indian spiced chicken over zoodles sautéed with garam masala, topped with mango-cilantro relish and cilantro-mint raita.

chicken, vegetable and noodle stir fry for two

Omelet stuffed with all of the broccoli I had left in my fridge and toped with sharp cheddar cheese.

marinade: 2 cups buttermilk 1/2 cup hot sauce (I used cholula) 1.5 tsp. cajun seasoning dredge: 2 cups masa harina 2 cups flour 1.5 tsp. lemon pepper 1 tbsp. garlic powder 2 tsp. salt 1 tsp. Creole seasoning 1 tsp. pepper 1/2 tsp. red pepper flakes 1/2 tsp oregano pinch cayenne You won't need the full amount of dredge, but this keeps for a month. 1. place wings in casserole dish, cover with oil, and bake at 300 for one hour. Remove wings from oil and place in marinade for a minimum of 4 hours and up to overnight (I strained the oil and saved it to fry the wings the next day) 2. remove wings from marinade, and dredge in dry mix. 3. fry at 350 degrees until done. The recipe said it would take 10-12 minutes but mine were small and ready a little faster than that. Season with salt.

spinach, bacon, poblano and pepper jack quesadilla with pineapple salsa

So, here are the wings. I actually don't eat chicken wings, so cannot provide any personal commentary, but my husband said they were very good. In fact, he ate them all haha. He did say that his #1 style of chicken wing remains the non-breaded version, but that these were the best breaded ones he has had.

I will report back and post a picture here later. That's good to know about the ranch dressing recipe. I have leftover buttermilk from the chicken marinade, so will whip up a batch to try.

Creamy tiny pasta with pecorino and lots of black pepper, and an egg yolk, and lemony brcoccoli. Both recipes are from Alison Roman's new book Nothing Fancy. The broccoli was very good but we all felt the pasta was pretty bland.

I changed my mind and am cooking for the game now. Still not hosting a party though. Since it will just be my husband and myself I am only making two things: America's Test Kitchen skillet pizza, and the Buttermilk and Bourbon recipe for "literally the best fried chicken wings in the history of chicken" (that's the recipe name, I don't actually know if they are the best since I am making them for the first time) with Archie Moore's buffalo sauce on the side for dipping.

Spicy chicken soup with noodles, coconut milk, lime, fish sauce, red curry paste, shallots, spinach, carrots, chiles and cilantro.

After yesterday's decadent breakfast, it was time for something healthier today. Chia pudding and a blueberry-strawberry-banana smoothie I made in the Vitamix, topped with raspberries, mango, plain yogurt, and a handful of homemade granola plus a drizzle of honey. Yet another idea from Half Baked Harvest.

Chicken tinga tacos with pineapple-pickled jalepeno salsa. Another recipe from Half Baked Harvest.

Smoked salmon, gravlax, smoked white fish plate at Zaftig’s deli.

I am not cooking football food or hosting anyone this year. I don't really like football, so my husband and I have an agreement that I only host and cook when his team (the Patriots) are in it. Which means I have been hosting a lot lately, and frankly I won't miss the craziness. If football comes in to the equation at all on Sunday I guess we will root in a lackluster way for the 49ers since Jimmy Garopollo used to play for the Patriots. After the Patriots were out for the year, I was sort of hoping ex Patriot Mike Vrabel would pull off a win as coach of the Titans and that did not work, so by typing this I have likely consigned the 49ers to a loss haha.

Tonight's dinner: stir fried noodles, broccoli and shiitake mushrooms topped with broiled salmon. I would have liked double the broccoli and half the noodles. Next time.

Extra saucy coconut curry fish with pomegranate, another recipe from Half Baked Harvest. She calls for cod, but I used hake from my fish share. I also made some flatbread to help soak up all the tasty coconut sauce.