chefmd

Cheese, rye crispbread, grapes, rose wine.

Pork seared on stove top, finished in instant pot with dried chilies and white wine. Over plain rice. Goes well with cold weather and post prandial bourbon.

Tuna steak and baby bok choy.

Planned as an omelet and steak, it turned out more like frittata. I blame it on DH who does not like runny egg

Chayote squash stuffed with chopped pulp, egg, pecorino Romano cheese, chanterelles.

Your potatoes look amazing. How did you cook them?

Nibbles for dinner. I did bake bread

Son and DIL are visiting. I used this opportunity to do steak tasting. From Bottom to top before cooking: hanger, grass fed, aged, regular. Other than hanger, all are ribeyes. From WF. All cooked to rare in a pan from room temp. Only salt as seasoning. Served with roasted fingerling potatoes. Family tasted ribeyes without knowin which one is which. 1. Hanger. 2. Split between grass fed and aged. 3. All very tasty.

Congee (it turned out thicker than I intended) with poached egg and chanterelles.

Whole Foods had huge scallops that were labeled U 10 but were more like U 6. Cooked in Darto pan in mixture of bacon fat and butter, served with pan roasted cauliflower. I have big hands. No political jokes please

Slaw made with radishes, cauliflower stalk, carrots, celery, brussel sprouts. Dressed with lime juice and mayo.

In Soviet Russia kettle boils you and spews lead! I grew up in Russia but have no idea if there was any lead or any other dangerous chemicals in the Russian made cookware.

Significant Eater does not cook? I am the cook in the family which suits me just fine most of the time but occasionally I fantasize about an eGullet imaginary friend cooking with me

Steak (left over) and egg, toast.

It hydrated the dough instantly, l did not have to wait prior to rolling it.

Running pasta dough throug vacuum sealer couple of times allowed me to come home at 6:30, make fresh pasta, roll it through kitchen aid attachment, serve it with caviar sauce by 7:30.

Taking advantage of the Whole Foods 12 days of cheese.

I am a Prime member. May be try a different browser as @blue_dolphin suggested?

I miss your posts. Hopefully you continue to cook! And sorry about the headache

Another Pain Rustique. The most difficult part of making it is waiting for the bread to cool. Baked in CSO.

Bangkok: recipes and stories from the heart of Thailand 2.99 https://www.amazon.com/dp/B01JEMPFSG/_encoding=UTF8?coliid=I2A65DTJLBG4CZ&colid=1WAQMH8B2HONR&psc=0 In my kitchen by Deborah Madison 2.99 https://www.amazon.com/My-Kitchen-Collection-Favorite-Vegetarian-ebook/dp/B01HWKQ5EK/ref=la_B000AP5WPI_1_1?s=books&ie=UTF8&qid=1513541546&sr=1-1&refinements=p_82%3AB000AP5WPI%2Cp_n_feature_browse-bin%3A618073011

Duck confit with flageolet beans and carrots. Duck was reheat in CSO on steam baked followed by a brief broiling to make the skin crisp. Beans were cooked in instant pot with chicken stock for 18 minutes (pre soaked).

BOn Appetite's list of bargains. I need non stick pan and Tramontina 10 inch non stick is priced nicely at 26 dollars. https://www.bonappetit.com/story/kitchen-products-online-sale?mbid=nl_nl20171217am_recipeoftheday&CNDID=37150227&spMailingID=18060894&spUserID=MTM3ODMwNTExNTU2S0&spJobID=1123673743&spReportId=MTEyMzY3Mzc0MwS2

Bibimbap at Yechon, restaurant in Annandale VA that is open 24 hours.

Congee with chicken and Lao Gan Ma. Perfect for colder weather.