weinoo

Simple dinner last night, as we're too busy watching playoff hockey. So I cooked this up between periods (the prep was done earlier): Beef with asparagus, carrots, onions, garlic, ginger, scallions, in oyster sauce Jasmine rice.

To add - in most of the local groceries close to me, they sell what is called the picnic shoulder (that lower portion, and usually at a great price) always with the skin on. It is often used for pernil.

Here, it's about the same price as good milk.

Some evenings just call for a Martini (the vermouth made it into the drink, but not into the picture). Reverse-seared strip steak topped with sautéed mushroom and pan sauce. Chive mashed Yukon gold potatoes. Roasted broccolini. A dab of horseradish. To drink with dinner.

A little bit of schlepping yesterday brought me close to the 120-year old Raffetto's: Where I bought two types of ravioli; classic cheese and a box of the wild mushroom. Each box of 48 pieces is under $10. So I made a nice marinara sauce (and have a good quart or more left over) using a couple of big cans of Bianco DiNapoli tomatoes, butter, olive oil, onion, carrot, celery and garlic. Endive alla Romana accompanied.

I buy kefir.

Maybe to this group...https://www.lyonsgroup.com/about/

Weirdly, when we were at the Mohegan Sun last month to see the Springsteen show there, we had dinner at Summer Shack. And Jasper (no doubt there to see the Springsteen show) walked through the kitchen saying hi to the staff.

I thought I had posted here after I went to an event with the film maker and Marcella's son, Giuliano Hazan. It was last June, and held at the National Arts Club, here in NYC.

I'm offended! But not as offended as I would be by those burnt lemon slices!

Quickly cooked dinner in between periods 1 and 2 of the Rangers' game last night: The rice had already been started. Shrimp and scallops, sautéed in butter and olive oil, pan sauce. Stir-fried bok choy with lots of garlic and ginger. Rice was the latest crop from The Rice Factory, Minamiuonuma Koshihikari.

Toasted bagel, half w/avocado, half with goat cheese. Served with coffee + OJ.

Back in cooking school, one of my first fun "experiments" was making crème fraîche; we made it simply, by adding a tablespoon or so of buttermilk to a cup of heavy cream, heating it gently, and letting it sit overnight. Simple yet pretty delicious. Here's the page from the course...

Well, this is called consistency in the restaurant business!

I think it's the turmeric that makes you golden!

See - I don't have to worry about that, as I don't own one. And if something is left out, it just attracts vermin Rosie. That's been happening for Significant Eater for decades.

You forgot to mention the morels!

We both got another round of Covid vaccinations the other day; and we both had more side effects than usual. Just a general malaise, headache, body aches, etc. So... Chicken noodle soup, from scratch.

I'm pretty sure I have that book somewhere...I do remember, and this is quite some time ago, that when driving past Gilroy at harvest time (be it heading north or south), the air was perfumed mightily. As far as garlic presses go, just a waste of space in a drawer. Nothing that a sharp knife or a microplane can't handle.

I mix this... According to the directions. It works great. Buy here (eG-friendly Amazon.com link).

Pasta (Faella Tofe) e Fagioli. These shells were actually not the greatest to use with the fagioli; too large, in my opinion, and then they soaked up a ton of the sauce.

I stock with the farmer's market for maple syrup; both NY State and Vermont produce some of the best (along, of course, with Canada).

This must be why all those questions about pasta water. We’ve finally figured out what some others are up to!

Right - I was more or less referring to the sequence of how you get to eat...pick your own ingredients out into a plate or bowl, hand them to someone who weighs and cooks them for you, and then you eat! (Although, if my memory serves me correctly, it was generally an all you can eat for $X type of place.