dans

I found only recently that the sauce used on a northshore RB sandwich is available bottled at MB and other places. James River brand is the sauce that is used almost universally by RB sandwich shop s on the north shore of Mass. I have a bottle and buy some thinly sliced , very rare RB and have a nice sandwich occasionally. Brings me back to my youth.

I’ve eaten at Arby’s twice in my life. I love a good roast beef sandwich so I thought I would stop there during a long drive to the frozen north. Why do they call that beef? To me it was more like ham. second visit to a different location was only to see if my recollection was correct. It was.

$21 at the consignment shop.

Here is the dinner I cooked. As mentioned above it is black and blue filet mignon, mashed purple potatoes, grilled squash, and sautéed chanterelles

This sounds great. As I was looking at the recipe I flashed back to a favorite dish at my favorite Italian resturant (Il Capricio, Waltham MA). They have a porcini souffle that is awesome. I found at least on recipe for it on the web. I love mushrooms. I got a huge package of wild chantrelles at Whole Food yesterday and can't wait to start cooking them. Tonight is filet mignon, with purple mashed potatoes, sauteed chantrelle, and some as yet decided vegetable (squash, green beans, or Brussels sprouts.

The last time I bought that much wine from a single producer was when Haven’s Merlot went on clearance. I think I bought 4 cases each of the basic Merlot, boutique, and something else(I forget). Michael Haven had such a gift for Merlot. I found it on many wine lists in restaurants at bargain prices. At one company Christmas party the wines served were so bad I bought a bottle of the haven’s for my table. We ended up buying 4 or 5 bottles.

Dinner tonight. I took a bite before remembering to took a photo. chicken breast stuffed with fontina and prosciutto served with leftover Lighthouse Inn potatoes. I made a Pinot noir reduction while the chicken was in the oven.

My wife and I went to Ruth’s Chris in SF whenever we were there. It’s something we started doing on our honeymoon. bTW: Yank Sing was the other tradition.

I couldn’t wait for Thanksgiving so I cooked a turkey a couple of weeks ago. I bought a few backs and made stock for the gravy. I’ve got a couple of pints for the real day.

how do you like the nonobond? I just ordered a couple of skillets. I attended a boot camp at Copia and the entire kitchen was Hestan. The cookware wasn’t the nanobond, though.

I was cutting up some ham pieces for a ham and cheese omelette when I spied a half of an heirloom tomato from last nights dinner. I changed direction and made a caprese omelette with mozzarella and basil. Since the ham and cheese were already cat, I had them too. next time I’ll try salting the tomatoes early to reduce the water content.

Salmon dusted with Tajin, peach salsa, and “chunky” caprese. ETA: I wanted swordfish but it looked gross.

Tonight’s dinner is rack of lamb and corn on the BGE, mini Yukon gold potatoes and the last of the Paris market carrots from my garden. I sauted the leaves of a Brussels sprout with the carrot and potato.

Mapo tofu tonight (and lunches for a couple of days). My first attempt. Next time a little more sauce and medium tofu. I could only find firm or extra firm.

I’m a little late with this. Last week I was craving a roast beef. I went to the butcher and bought a small (3 1/2#) rib roast which most people would consider a 3” thick delmonio steak. I S&Ped it and the next day I cooked it up. For sides I made ratatouille, lentils, and mashed potatoes. sorry that didn’t take a photo of the roast right from the oven. Here’s a photo of the plated dinner. ETA: I got 2 dinners and 2 sandwiches from it.