chefmd

Oh Jo, I wish I could have access to pork like that. Must come to NJ again and go shopping with you!

I love blue cheese stuffed olives as a snack and also in a very occasional martini. I stuff them myself. Buying the largest olives I can find and using whatever blue chees that I fancy at the moment. My blue cheese is probably much better than what is used in jarred olives. And cheaper too :). Room temp cheese is very easy to get into olives with your fingers, no need for special gadgets.

Cassoulet inspired dish. Roasted chicken on the bottom, a layer of beans, topped with rye bread crumbs with some arugula mixed with the crumbs. I know it is not cassoulet...

Duck confit with roasted carrots.

Arugula lends itself nicely to all kinds of additions. Admittedly, I possibly went overboard today. Two kinds of peppers, two kinds of olives, feta cheese, pine nuts.

Here is Eater list. https://www.eater.com/cookbooks/2018/3/21/17027662/best-cookbooks-spring-2018

It's time to get excited about new cookbooks coming out this year. Hopefully some will also appear on bargain thread. Here is an article from Food and Wine that lists some of the spring offerings. http://www.foodandwine.com/news/cookbooks-spring-2018

I purchase. No grape vines...

Office is closed today due to snow. I went to WF to get fish, no dice. They did not have hot water so could not sell fish, meat, etc. lunch was asparagus with bits of chicken left from making stock crisped with a little bit of bacon in Darto pan. And because I am at home, baked apple with walnuts and raisins for dessert. I tried to pour Saba in a nice pattern but was not successful. Still tasted yummy.

Shameful but so delicious mini chicken biscuits from you know where reheated in CSO with you know what sauce. It was catered in out office yesterday and I opted to take my share home. Biscuit is too sweet, chicken is too salty but together they somehow work. Back to home cooking later today

It is March 20th. Snowing in Arlington, VA. DH requested borscht. At least I am not in Russia...

Oh yes, I recognize that roast. It looks good before but absolute gorgeous after the cooking! And that crackling skin...

I have this same pan but mine is 10 inch. I like it. It gets used very rarely. I mostly use cast iron and Darto. I prefer Darto over cast iron when cooking fish since I prefer not to wash my cast iron skillets. Darto takes washing with hot water and dishwashing liquid like a champ. Quick heating with a bit of bacon grease after wash and it is as good as new again. Non stick pan is used to cook a thinner fish fillet and that's about it.

My husband loves beets to. I like all vegetables, even celery and green peppers

Beets mixed with parsley, cilantro, dill, scallions, lime juice, olive oil served on the bed of arugula. Topped with feta and pine nuts.

Wild rockfish with beans. Very beige but very tasty. It does not stop to amaze me how non stick my Darto pan is.

Toast with cream cheese (not Philadelphia), tomatoes, bacon.

Baked Brie, sautéed black trumpet mushrooms with home made bread.

April issue of Food And Wine has an article about this book with a few recipes. Coffee and five spice roasted rainbow carrot salad looks intriguing.

For some reason it begs for Bloody Mary. And I don't even like it that much

Well, in World Market prices it was 1.80. But I saw it, it was on sale, I bought it. Brought it home. Veni, vidi, vici.

Guess what World Market had in 55% off section! Will start playing with it soon.

Duck confit hash with (of course) fried egg

I had pain roustique dough sitting in the fridge for a week. Work and all. It made a lovely loaf today.

Mine too. Although I leave chicken bits on carcass and remove meat after making broth. Chicken bits still have enough flavor after cooking to make chicken salad (mayo covers multitude of sins).