weinoo

Frittata with tomatoes, potatoes, scallions, feta, and lots of dill.

You gotta make yourself a Manhattan, or any one of its myriad variations!

We're going to Montreal!

As I posted over in the dinner thread, we had Perfect Manhattans the other night... What I didn't mention was that I found a few bottles of this classic white-label Pikesville Rye, 80 proof, out of production since about 2016 in favor of the 110 Proof stuff Heaven Hill is now making. When I was driving back and forth to DC, I would often stop at a liquor store at the state line of Maryland; I think this stuff was about $11 a bottle back then, and you could get a handle of it for about $15.

Two nights ago: Started with perfect Manhattans. This became penne with assorted mushrooms ( a la Marcella). Last night: A great version of Chicken Scarpariello, using Kenji's method of finishing the dish in the oven, uncovered, for 30 minutes. The chicken cooks through, while the skin becomes nice and crisp, as it cooks above the liquid below. A couple of caveats to Kenji's method: 1. There's no way this is a quick, easy, Tuesday night meal. I actually used chicken thighs which I had cut in half, salted, and rested in the refrigerator over 2 nights. Sure, you don't have to do that part, but it makes the dish measurably better. 2. There's no way I'd use 8 hot cherry peppers. The cherry peppers I get are really hot; 8 would make the dish inedible, in my opinion. Although I suppose you could use sweet cherry peppers, for a different version. Otherwise, go to town.

I was gonna say I usually do an hour or two of salt, except if I'm making salmon to cook in the donabe - then I'll do that overnight or even up to 24 hours. Chicken for me is a whole different story...at least 24 hours makes it better!

https://www.facebook.com/photo.php?fbid=1394197150929149&set=a.132995617049315&type=3

I like this weird place on Catherine Street; it's like shopping on Catherine Street 100 years ago.

Just got a six-pack: (eG-friendly Amazon.com link)

I miss mayo that used to come in glass jars.

Call John at Ends Meat and see if they can source it for you.

For my money, there's no dish better than Coda alla vaccinara: Brown them well. Mirepoix. Braise. Plate. Maybe some polenta too. And lots of napkins - and wet naps!

Couple of recent dinners - this from a few nights ago: I guess I'd call this chicken thigh braised in white wine and stock with onions, garlic, carrots, celery, peas. Served with Carolina gold rice pilaf. Last night: Ensalada de Col Andaluza (Spanish Garlic Cabbage Salad). Arroz Caldoso con Camarones. I also had ordered 1/2lb. diver scallops, so why not gild the lily...

That's what I'm used to too. Basically a parsley/mint salad with a few bites of grain thrown in for good measure.

This is what I would do too.