scamhi

eating at home 24/7. We plow thru lots of EVOO. I currently have 3 different kinds in rotation. Amazon 2L Italian EVOO basic stuff Olio Nuovo from Marcelli Formaggi And a 5L Arbequena EVOO from Regalis

it was delicious. savory and sweet. Kenji wrote about it here. NY Times article

A first try at Lula Kebabs last night. Mix of beef and lamb, cumin, parsley, garlic chopped onion israeli salad with feta saffron jasmine rice homemade tzaziki puligny and cornas and a small scoop of vanilla ice cream with chili crisp

I like this recipe. https://thedrinkblog.com/homemade-orgeat/ I use skin off almonds, I also like toasting the blanched almonds before proceeding.

Thanksgiving dinner for 4 of us. Israeli couscous with shallots, garlic, parsley and chanterelles Sous vide duck breast with a grapefruit, balsamic, chicken stock, cream sauce with brussels wines and digestif

dinner last night. dry brined spatchcocked chicken with a dry BBQ rub grilled over charcoal. braised green beans and cherry tomatoes with garlic and a rose from Italy

a 2+ inch thick Bryan Flannery boneless rib eye steak. Salted in the morning and reverse seared in a 275 overn to 115 degrees (F)about 40 min and cooked to get a crust on super hot cast iron. organic sweet potatoes. cru Beaujolais

these are local and fresh. After the past 2 years of poor seasons due to red tide and storms. We have a good plentiful season again.

first night back in FL poached shrimp with stone crabs mustard sauce. with a young white burgundy

yet another roast chicken, with gujarati style green beans and a salsa verde and a nice white from Raul Perez.

lamb with cumin and broccoli with ginger, garlic, oyster sauce. and sake

pan cooked hamburgers topped with Bailey Hazen blue cheese and a small greek salad and lovely young approachable barolo

outside magnificent November day in Philadelphia. With fried chicken and Cedric Bouchard Val Vilaine champagne to celebrate the day!

dinner last night for 3. Buffalo mozzarella and campari tomato salad Pan seared thick pork chops with shiitake mushroom cream sauce and roasted cauliflower. rose and red burgundy

i am in a saucy phase. Here is last night's red curry with onion, cabbage, chickpeas and shrimp. with a very nice riesling