blue_dolphin

I'm thinking you wanted to know more detail than what Vermont Creamery includes in this little cartoon, but it's as @pastrygirl said: pasteurize the fresh, fluid milk -> add live bacterial culture -> ferment -> churn into butter.

Beans on toast, inspired by the recipe for Garlicky Great Northern Beans with Broccoli Rabe over Toast from Joe Yonan's book, Cool Beans. Rancho Gordo caballero beans and garlicky broccolini on toasted multigrain bread with chili oil and pecorino Romano.

Char sui bao I picked up at the local farmers market

I got halibut in this week's fish share and picked up ingredients to make a recipe from Sunday Suppers at Lucques but got lazy and decided on this very quick and easy Soy-Brined Halibut with Mustard Greens, Sesame and Lime from Dining In. The fish gets brined for an hour or two in a mix of soy sauce, rice vinegar and water, then poached in a similar mixture of soy sauce, sesame oil and water. The greens get tossed into the pan to cook along with the fish. Lime juice is added to the liquid in the pan and it's spooned over the fish and greens. I subbed beet greens instead of mustard greens as it's what was on hand. To avoid turning the fish pink and to allow for a longer cooking time for the beet greens, I cooked them separately. With the low-sodium soy sauce I used, the brine was pretty dilute so I'll probably add more soy sauce or reduce the amount of water next time to make it more concentrated. Nice, quick meal.

I'm so glad you are back home, @Kim Shook! No need to apologize or feel like you have to “catch up” unless you want to. I don’t eat a big evening meal so I rarely post in the Dinner topic and even if I did, I could never keep up with all the posts over there!

I used smoked sablefish to make the sable butter from Gabrielle Hamilton's Prune and used it in the Asparagus with Sable Butter from the same book. Topped with a fried egg. There was also toast, not pictured.

Below are the last 2 maple syrup bottles I've purchased from TJ's. They usually have a few options and I tend to pick the smaller sizes as I really don't use a ton. These are both Grade A, Dark Color, Robust Taste, the stuff that used to be Grade B. I noticed they also had a Maple-Agave blend, which I'd probably avoid. There's usually a quart size plastic jug, which is generally the best price per ounce, but since I don't use it often, I like to keep an eye on what's going on inside a glass bottle! The one on the left (from Canada) was a little lighter than the Vermont stuff but I found both acceptable. Growing up, we always bought from friends who had a sugarbush and made their own. Not an option here in SoCal 🙃

Yeah, from the east coast, it’s a long haul and more time zones to adjust to. Much easier from the west coast. And even though domestic First isn’t much, upgrades used to be easy to score and I always appreciated the extra space and warm nuts ( <—-food related 🙃) For those with more money to burn, United's Polaris pods are available on the 11 hour run from Newark to Maui.

I was just thinking that it’s been a while since I played around with Black Forest ham, melty cheese and mustard. You have taken that to another level entirely!

Used leftover end slices of the seared tuna I had for lunch yesterday's lunch to make a sando with a slaw dressed with yuzu kosho mayo on a toasted brioche bun. Apologies for that unsightly end piece up front. It tasted fine but I could have turned around for the photo 🙃

Sesame-crusted seared ahi tuna, slaw dressed with yuzu koshu mayo and a couple of Ghee-basted Hasseltots with gochujang ketchup.

Tomato and Coconut-Braised Cabbage and Lentils from Tenderheart. The cabbage wedges get seared first before going into the pot with the lentils and other ingredients. I used Rancho Gordo black caviar lentils instead of the brown lentils called for. I enjoyed the contrast of creamy coconut milk and bright lime juice that prevent a bowl of cabbage and lentils from being stodgy.

Smoked sable brandade from For Cod and Country by Barton Seaver on toasted ciabatta with pickled shallot I used gold potatoes instead of russets and didn't peel them so this is more yellow and a bit chunkier than the book photo.

Spaghetti with tomato sauce and hot Italian sausage. I was in the mood and this is super quick with both cubes of sauce and a stash of sausages in the freezer.

Usually, if I want starchy pasta water, it's because I'm cooking pasta so I don't see much of a point in saving it but if you have uses in mind, go ahead and freeze it in ice cube trays in whatever size you anticipate needing. I have large ones that are ~ 1/3 cup and small ones that hold 1 oz/2T. You can pop them out and store in a zip top bag if you like and they should be OK as long as ice cubes last.