weinoo

Received a nice delivery yesterday morning. Picked lobster from 3 lobsters - yield just about 1 lb. Shells busted up and cooked in a little olive oil and ramp butter. To make stock. Yield about 1.5 qts. on the right. On the left, similar amount of chicken stock, made with the bones, backs, giblets, etc. of the poule au pot bird. Dinner... Lobster rolls, cole slaw and more mac salad. Only used 1/2 the lobster, expecting to use the other half + stock for risotto.

As mentioned over in the Food in the time of pandemic topic, chicken salad made with the cooked breast meat. Macaroni salad, for which the add-ins are sautéed lightly. Said add-ins included shallots, carrots, celery, spring onion. Scallions and roasted red peppers in there too, and a light mayonnaise dressing. The chicken salad had mostly raw add-ins including roasted red pepper, celery, shallots, chives, parsley, capers in a mustardy vinaigrette.

This wasn't for dinner, but because deliveries were on the way and needed to make room... So Poule au Pot it was. An interesting method - forget the skin via this method, but it yields lovely, moist meat. With the breast was made chicken salad; the back, skin and bones made stock and the leg thigh meat will undoubtedly be used in a chicken noodle soup/ramen/udon thing. Stove top, super low heat.

I was hoping to make a nice gelato, and roasting or cooking the berries just changes the finished product too much. Might have to live with sorbet.

Yes - restaurants are supposed to be (or were) for having a good time; if they feel like going to the doctor's office, not so much.

Time for ciabatta!

Luckily for who?

Noodles in chicken broth, with some sliced leftover pork and a pickled ramp. Donabe rice cooked with dashi, last of the same leftover pork just put on the rice to heat it up after the rice cooked, shitaki, carrots, ginger. And a piece of wild Columbia River salmon, simply steam roasted at low temp.

My delivery from a couple of farms via the farmer's market came yesterday... Greens, asparagus, spring onions, strawberries (sadly affected by the recent rains) Broccoli raab and spigarello; not shown - broccoli di cicco. I love these spring broccolis. Some alliums, flowering chives, radishes, green garlic, spring red and white onions, leeks, thyme.

Yes, to both Anson Mills and my most recent purchase was from Geechie Boys and I'm quite happy with that as well.

That is why I drink them, @Franci! And your explanation of why one wouldn't have a capp after a meal is spot on!

I know these are desperate times, @shain. But - how'd that parent taste? And how long on the grill?

I made this (in the steam girl) - let's call it a foccaci-za, as it's neither, but it is started in the CSO's pan and then moved to the stone in the CSO to finish - for a snack yesterday, from an at least 5-day refrigerated dough. It takes on such an interesting texture and chew as it ages.

I'm a fan of a bunch of Lebovitzs' recipes! I have yet to try this one, but will - AND IT CAN PROBABLY BE DONE IN THE STEAM GIRL!

I don't think that's cheating; a fairly well-documented technique!

I'm sure there is - like divide, make into boules, and create tension in the surface of the dough? We English speakers are so not as cool as Italians or Spanish speakers! Thanks for the recipe - a nice 75% hydration dough with a good autolyse. I can play with a bunch of different flours I have. But my main issue right now is cranking the oven to 550℉ - now that it's summer.

I used to buy those (@Harris Teeter!), and that brand specifically, for Significant Eater to cook in the microwave when I wasn't in DC. Good product, not too crazy on the sodium levels, and stuff that she likes. For lunch the other day, with a tossed salad... Tumminia busiate (made from an ancient grain in Sicily), with a less than traditional pesto. In Sicily, and for this pasta specifically, the traditional pesto, called Pesto Alla Trapanese, is made with basil, almonds and tomatoes, much different than a Ligurian pesto.

My sometimes Friday night dinner, made Wednesday... Chicken thighs and wings. Broke in my new 13" paella pan!

What recipe and/or technique are you using, @Franci? I was out for a couple of miles walk earlier this week, and for the first time in months, stopped into the Essex Market to visit one vendor, and get the hell out quickly. (They've got the streets between Essex/Allen and Houston/Delancey closed to vehicular traffic until noon, so it's somewhat pleasant). A rye bread, half of a sourdough miche and 2 Kouign-Amanns. Nice to have a couple of "real" breads.

@jmacnaughtan You noticed?! They're fine, using Ghiradelli chocolate chips and pecans. The chips are big; I wish they made a mini-chip.

Risotto works much better (imo), so keep trying that. I'm thinking risotto cakes in a frying pan. They may not be perfect (what is?), but they're delicious. Polenta possibly not worth the trouble (I am not doing the frying thing again), though I imagine it could be reheated stove top, with water added, and be brought back to the baby food state. Not that there's anything wrong with that.

I love the whole concept, except I can't abide by the flavor packets!

Two nights ago...time flies... I braised these lovely globe artichokes. It's a good thing they're lovely, cause they cost like $4 a piece! (I remember, years ago when living in San Jose, getting big artichokes at 4 for $1!!) But then when I used to be able go to restaurants, and said restaurants had artichokes on their menus, and said artichokes were like $16, I understand. I wanted to make it easy for Significant Eater, so I butchered the artichokes before service... Significant Eater, no yogurt lover she, was in love with the dipping stuff. Whereupon I had to confess; yogurt based, a little mayo, horseradish, pimenton, lemon, garlic powder, olive oil. And 4 perfect artichoke heart halves. That was the fancy part. The main plate - reheated everything. Fried polenta (what a fucking mess that makes!), meatballs in sauce, mushroom ragout...

Here's what happens when I want to bake first thing in the morning, before it gets too hot in my kitchen to turn on the real oven. And I want to make these in the real oven. I overcrowded the cookie sheet, and a bunch of them were stuck together. Then I couldn't get them off the cookie sheet easily - but could have had I lined the friggin' cookie sheet with a piece of parchment! Idiot. Still tasty.

I basically have a problem cutting most cookie dough logs, frozen or even right from the fridge (you've all seen the mess I make with Korovas!). \\ I've tried sharp knives, dull knives, serrated knives, etc. Next up, a bench scraper!