Franci

Not that rare, actually. My children are 3.5 and 7 and they don't always like what we eat. Children's palate needs to be educated, it takes time.. but I'm positive they will get there soon or later.

Moderator note: Many of these posts were shifted here from the Dinner 2014 (Part 6) discussion, after this initial post started a vigorous debate. Shrimps with piri-piri oil and lemon garlic butter, kale and chickpeas, small plate of guanciale, salame and grana. Salmon and steamed potatoes for the children

This reminds me I have the Haan steam cleaner and used in the past for the cleaning my husband chemex. How could I forget about it!

I thought it was a simple task. I found myself spending too much time on Amazon trying to look for a decent long neck bottle brush (for wine bottles or tall water glass bottles) that is not too flimsy and does a good job. I bought already a set and was useless. Do you have one you like and recommend? Thanks!

We had Shelsky's smoked mackerel and blue fish, grilled endive and radicchio di Chioggia and kimchi fried rice

Sunday night my refrigerator is completely empty. I managed to put together a little piece of salmon, sauté napa cabbage and broccoli

We had ribeye, short rib, onglet on the grill with roasted potatoes and chards

I made beef stock today, so ramen noodle was for dinner

I had a salad tonight but I would have preferred Norm's meatloaf :-)

Pressured cooked minestrone with rice, salame and some cheese. For the children minestrone, pork cutlets and quick pickled cucumber in sugar vinegar

When I'm alone with the kids I make meals even simpler than usual...and I love anything wrapped in nori. Bamboo rice, sockeye salmon and bai tsai

We had lentils soup, cime di rapa, kimchee not pictured, beaded sole and parsnips chips for the children

Here, long time ago, on Egullet when we were cooking from my region I talked about a traditonal dish for Easter, we either do a big kind of meatloaf with it, cazzomarro, or small rolls, marretti. Unfortunately the imageshacks images are no more available, I should still have the pictures somewhere, although the quality is terrible, this blog has better pictures. We also have on big skewers, like kebab style, like this. Generelly, lungs and livers, also sweetbreads.

I like the thought of stalk plus marrow! Nice ideas Dcarch. Here we had salad, scallops and bai cai

Yesterday, I was reading this. Really, 130 F/60 C?

Paul, interesting the idea of scallops in potato flakes, I should try that. In the past I pan fried some sole in potato flakes. mmmh, was it a Vongerichten's idea?

How I miss sardines! I love them wrapped in grape leaves. I also like prawncrackers dinner very much. Sometimes I can find some decent at union mkt, imported from Portugal, but only if I get at the right day. Simple and quick meal here. Collards, some braised beef shank, mushrooms and broccoli and some left over chinese roasted pork we took out for lunch.

I think I now recall why I had issues with that recipe! I ended up with not enough liquid. Read these recipes before attempting. http://www.lacucinaitaliana.it/community/forums/t/29076.aspx I don't think you will get the same result without the essential oil extract. I know it's very hard to find it outside the Mantova/Cremona areas, but as someone suggested in that link you can buy here. Shipping is unfortunately expensive. But if you get also the dill essence, which they have it's not too bad. http://www.taliaessenze.com/asp/cerca.asp?submit=cerca

If you search heart and my name as author you we'll find recipes I tried in the past. I prefer heart marinated and cooked on skewers. I also enjoy a lot coratella but you need also lungs and liver. I think the cooking time is so fast that I don't understand sous vide. I also tried Nose to Tail stuffed hearts and liked so so. Sorry, the guy is very popular but his style doesn't inspire me much. Instead I'm a huge fan of Jennifer McLagan and her book "odd bits" it's just wonderful, I tried many recipes from there. Also many from Anissa Helou book 5th 4er. Although offals seems to have gained some popularity in the US, no, no comparison to what I was able to buy and eat in France before moving to the US last year and I reluctantly buy meat from Chinese groceries and sometimes seems the only option to get some cuts.

I attempted real mostarda with the mustard essence oil only once in my life and I was quite young and inexperienced cook, I only recall it was not an easy process and I was not completely successful. I think I followed this recipe, from Fausto Fraccalini on the Cucina italiana forum. I know you don't have any problem with Italian. MOSTARDA MANTOVANA Fausto Fraccalini Mele cotogne, zucchero, essenza di senape. Sbucciare le mele cotogne, togliere il torsolo e tagliarle a fettine. Mescolarle con lo zucchero (1/2 kg. di zucchero per 1 kg. di fettine). Lasciar riposare il tutto per 12 ore. Scolare il succo, farlo addensare per un'oretta e riaggiungerlo alla frutta. Dopo altre 12 ore ripetere l'operazione una seconda volta. Dopo altre 12 ore, infine, far bollire insieme succo e fettine di frutta per una decina di minuti. Quando il tutto si è raffreddato aggiungere essenza di senape nella dose di 13-14 gocce per kg. di conserva e chiudere subito in vasetti ermetici NOTA di mele o pere. Sempre e comunque a pasta molto soda, ed anche un po' acerbe Quanto alla dose di essenza di senape i pareri sono discordi: a me la mostarda piace molto piccante, quindi arrivo tranquillamente a 20 gocce per kg., se la si preferisce dolce si può scendere a 9-10 gocce/kg. Diminuendola ulteriormente si rischia di ottenere un prodotto in cui il dolce domina troppo sul piccante, togliendole quella che è la sua caratteristica fondamentale In alternativa, non trovando l'essenza di senape, si può ricorrere al metodo antico: 50 g. di senape bianca in polvere, stemperata in poco vino bianco caldo, per kg. di frutta candita. Ho detto che si utilizzano esclusivamente mele cotogne Questo vorrebbe la tradizione, in effetti oggi le mele cotogne sono piuttosto rare ed allora è tollerata la sostituzione con mele campanine o renette od altre varietà. For the lamb instead. I start the night before by soaking a little bit of currants in red wine, more or less depending how sweet you like your meat, we don't like it sweet, so I don't use much. The day after I prepare my spices and seasoning for the meat: in a coffee grinder I grind 1 tablespoon toasted coriander seeds, with 1 teaspoon black pepper grains, 1 tablespoon coarse salt, the seeds of 12 cardamom pods and 2 cloves. I brown some lamb necks (but you could do any other lamb cuts suitable for long cooking) then put on a plate and adding more fat to the pan if necessary, I add a big onion, thinly sliced, letting it gently sweat, then add my aromatic salt, some garlic, sizzling everything briefly, put back the meat in with sucs, the currants and soaking wine, scraping the bottom, add 2 quinces peeled and cut in quarters and a couple turnips, quartered. Add more red wine, bring to a boil, cover with parchment, lid and it goes in the oven for at least a couple hours. Chopped fresh coriander to serve.

I never candied them but I think for longer steaming it would be better to have under ripe quinces and those look quite ripe to me. With so small quinces, I would make a tatin, like J. McLagan here I often make a recipe of her with lamb and turnips and quinces with is quite nice, as well. I also enjoyed them very much poached with pomegranate syrup and a yogurt cream. Love the jam, it's used very much in Puglia for stuffing cookies.

We had scallops, kale, small risotto cakes and pork and chinese flowering chives

That's maybe the longevity secret of my grandparents. I'm joking...I don't really know. But for sure I LOVE reheated pasta. Two ways: 1. leftover already dressed with some of my ragu'. Not too much otherwise doesn't make a nice crust and then reheated in cast iron skillet with some lard or olive oil untill gets a little crunchy (orecchiette are my favorite for this). 2. frittata di pasta. Spaghetti, left over, lightly dress with a simple tomato sauce. I make more just for that. Very little egg. Still a small cast iron skillet.

Tonight we had the mackerel I cooked yesterday, some sauté radishes with a drop of grape molasses and fresh coriander, radish greens. For the children I made breaded pork cutlets, carrots and broccoli stalks salad and roasted taro.

Thanks, Basquecook, it's this one.