MiFi

How did you like the taste of the grass-fed beef? I've been writing a thread about supermarket steaks vs. butcher shop steaks over in Food Traditions and Culture and we've had quite a discussion about grass-fed beef. ← I have to say the flavor profile is vastly different than grain fed, much deeper, more minerally. Almost $19 a pound though. I'll check out the discussion you mention in Food Traditions and Culture.

Many thanks! Island Caterers actually declined to work with us, not sure if it was because they were too busy or because we were requesting something local/traditional (fish cakes, crab, etc.).

Grass Fed, Dry Aged Rib Eye w/Point Reyes Blue Chese and Mustard Sauce

Best recent use of four pounds of shelled lobster: Lobster and local Corn Chowder

Cape Breton (N.S.) Lobster Boil Aspy Bay Oysters to Start - taken just steps from where they were shucked Two Dozen Main-a-Dieu Lobsters Only one thing left to do now!

My finance and I are planning our wedding for October in Cape Breton and are looking for a reputable caterer. We're specifically interested in local foods - fish cakes, oysters, lamb, etc. for ~100. Any recommendations are welcome, wedding will take place in the Sydney area.

"Leftover" salad "nicoise"

Grilled Soy/Smoked Vinegar Marinated Flat Iron Steak Chinese Flat Wheat Noodles w/Bok Choy, Sesame Sauce

Line Caught, self-canned Pacific Albacore w/white beans Horseradish Crusted Pacific Salmon w/Dijon Vinaigrette Leeks *leek Vinaigrette from yesterdays NY Times Food section

I'm certain there is a lengthy topic discussion on this, unfortunately I find the search mechanism is not very useful or advanced (all one gets is pages upon pages of discussion boards; I guess one is expected to wade through them all?). In any case, I've compiled a few recipes, I've got a few pounds of pork belly, what else??

Locally raised red braised pork belly from Molly Stevens All About Braising. So so.

Seared Duck Breast w/Port-Pomegranate and Pink Peppercorn Sauce That's a rice salad w/wild capers in the background.

Last night: Perfect Avocado w/local hothouse tomatoes Thai-styled Codfish Cakes w/cilantro, red curry sauce and cucumber pickle

Ragu of leftover beef bourguignon King Salmon w/Red Curry Sauce, Brown Rice Grilled Cibola Farms Pork Sausages w/lentils and grilled veggies

Forget BdC and Les Halles - those are loud, worn out impersonators. Drop your bags and head over to Montsouris - its a true Bistro, and its right off of Dupont Circle on P St. It will be open late, and you WILL get very good French fare (much like Seattle's Le Pichet, that I've enjoyed twice now).

Grilled Leg of Lamb Lamb leftovers Sausage and pepper pizza

Avocado Salad w/Chinkiang Vinegar Thai Fried (Brown) Rice

No recipe, just had a craving. Sauce was canned coconut milk, a good quality red curry paste (1-2 tablespoons worth), a few dashes of nước mắm, a few dashes of kecap manis, lime juice, and its ready to go. Tilapia was pan grilled. Easy weeknight dinner.

Tilapia with Red Curry Coconut Sauce & Brown Rice

Dijon Crusted King Salmon w/Beluga Lentil's, capers, and very fruity extra virgin

Maple syrup is in the beans. I basically mixed some canned, sodium free, pinto beans with a tablespoon or so of maple syrup, some chopped Nieman Ranch bacon, a good dash of dijon mustard, some chopped green pepper (it was needing somewhere to go), and about a teaspoon of smoked paprika that I picked up in Spain, oh and some cider vinegar. Quick bake in the oven for a couple hours. Normally I would used dried beans and of them, but this was a quick weeknight through-together. I used orange roughy in the fishcakes that I picked up frozen at Trader Joe's thinking it was cod. Worked well, but I know eating orange roughy is a no-no.

Atlantic Canada-style Fishcakes w/maple and Smoked Paprika Baked Beans

Received a nice little care package from Paris this past Friday: South Eastern France Foie Gras Dinner for a cold, rainy Friday night: Wild Boar-Cranberry Sausage w/lentils and Cabbage Leftover Pan Pizza

Quick dinner last night after a happy hour - I think its essential to always have the makings for a Croque Monsieur on hand, especially good on home made no-knead bread which I now make at least once a week.

Not sure if anyone has done this already; a few days ago I thought I would try doubling the original recipe (with my tweaks, which involve slightly more salt and a small percentage of WW flour + K.A. bread flour, all done in one bowl - no transferring until it goes into the baking pot). Turned out well. I did increase overall cooking time: ~30 mins. w/lid and ~30 mins. w/out lid.