chefmd

I was in Venice briefly few years ago. It was winter time and bitterly cold. Alternating shots of espresso and glasses of wine kept us warm (ish). Can't wait to follow along with your travels! Hopefully the weather will be nice.

Bone marrow on toast. I was chatting with another shopper at Whole Foods while we were buying steaks and he mentioned that butchers at WF will cut and sell shank bone if asked! Super fresh. 3.99 a pound.

Kale, chickpeas, left over chicken wings (deboned for my bonephobic husband).

Madhur Jeffrey World Vegetarian is 2.99 on US kindle.

Baby beets and avocado marinated briefl in lime juice and olive oil.

Pasta with bacon and chanterelles, garlic, parsley. And because it was not rich enough ;), I added some bone marrow.

A big steaming bowl of posole.

Of course!

Duck breast cooked 130 degrees steam in CSO, seared in cast iron pan. Corn on the cob (rubbed with butter of course).

There you go. And how about this one?

Two books 10 cents each. The Good Cook series have a amazing wealth of information that I can only start to appreciate after years of cooking, eGulleting and reading about food. Ken Hom book for one dollar. It is possibly signed by the author. Can anyone tell me what the writing is?

Chicken, chickpea, carrot soup made in instant pot. Chickpeas were pre soaked. 14 minutes high pressure.

I almost never cook Russian food but tonight was the night. I present to you Kotlety. It's the Russian version of meat patty. I remember helping grandma. My job was to ground very gristly meat with hand cranked grinder. The grinder had to be dis assembled frequently due the gristle being stuck around the very dull blade. No sauce. Barely any seasoning. Tonight's beef came from Whole Foods. I lovingly seasoned it wit salt and pepper, flavored it with garlic and onions, cooked it gently in cast iron skillet. Served with pan juices and roasted potatoes. Still, kotllety of my youth tasted better... I miss you grandma!

What temp and how long for sous vide if you don't min sharing. Halibut is so delicate that I often worry about over cooking it with stove top method.

seared tuna, chilled, sliced thin. Dipping sauce: soy sauce, sweet chili sauce, lime juice.

Cute mozzarella di buffalo ciliegelene with arugula and walnuts.

Tuna steak and baby eggplant.

Fried rice with chicken liver, chicken skin, egg, arugula.

I will never judge you. Especially if something is on sale. Or cheap. Or interesting. Or whatever. I often come home from the grocery store and can't believe what the "expletive" is in my bag.

Pan seared wild salmon and roasted cauliflower. So good. It is not immediately clear to me why I do not make roasted cauliflower more often.

Instant pot polenta with sautéed left over pork and poblano pepper.

The steak is gorgeous! And a big YES to a glass of white wine!

Hebrew national knockwurst and egg sandwich. 70 degrees and sunny!

D'Artagnan Bison burger with tomatoes, pickles, feta, mayo. Nicely gamey.

Pork (cooked sous vide) and eggs.