weinoo

Ahhh - my guess is that the ham slices I have are more "country." This is what I bought - https://fatherscountryhams.com/collections/uncooked-country-hams/products/fathers-center-end-sliced-country-ham-1-1-4-lb-pkg-ce

Quick question - I have a couple of these ham steaks from Father's Hams, in Kentucky. Never cooked them before (these times are bringing a lot of firsts!). The other stuff I've used from Farmer's (bacon, smoked hocks) is majorly salty/smoky. Like majorly. Do you have to do anything first before you broil them? Like blanch? Or do you just broil them as is? They look so fucking juicy.

P.S. Buy a second pan.

And what kind of steaks? How thick? Ribeyes, strips, hangars, etc. Bone -in? Multiple turns is basically the only best way. 2 min in a hot pan will be enough to crust any proper steak on the first side.

I need to check my mushroom source.

Pickle plate - purchase kimchi, house pickled beets and red onions. Donabe rice with shitake, carrot, ginger and scallion. Pan fried halibut filet over donabe rice. The colourless plate.

I find them pretty similar; I've had both from Carolina Plantation, this is my first try with the Geechie Boy stuff.

A small delivery of "essentials" for the pantry arrived yesterday.

Half a poussin, pan roasted with potatoes. Mushrooms in foil. My favorite carrot salad. House pickled beets.

Overnight bread toasted. Fried egg. Avo tomato salad. Jone's breakfast sausage link.

Whoa.

Yeah - it's a rutabaga. The skin is slightly reddish under all that, ummm, storage stuff. I'd for sure know a jicama - I lived in California for a long time! Anyway, turnips, rutabaga, kohlrabi, radishes...I'm turning into both my Austrian and Polish grandmothers.

Well, Kerry didn't grade, but I will - he gets a "D." Who shakes a Negroni? Who uses vodka in a Negroni? And while Antica is lovely, how dare him diss Martini. I changed my mind: "D-"

Rutabaga?

This came in a box of vegetables I received on Saturday and I have no idea what it is... \ The 2 pieces on the left; on the right, some celeriac ready to be shredded. So I thought it was celeriac before opening it, but no. It's almost a little sweeter, with a sort of bitter finish (raw, of course.) Here's a close-up of a cut half...

I often make salad plates/crudités for lunch; a couple of assorted salads, perhaps with a protein strewn amongst. Significant Eater likes these a lot! Chicken salad, potato green bean salad, roasted Chioggia beets, celery, avo. Céleri-rave remoulade, les carottes râpées, more potato green bean salad, kippers!

A leftover faux duck confit leg or two, and the next thing you know... What would be called Bigoli con L'anatra had I used bigoli, but I didn't have bigoli, and wasn't about to make bigoli. So instead, Chitarra con L'anatra. The ragu is made with shredded duck, white wine, tomatoes, carrots, celery, onion, garlic, etc. Some recipes call for only the use of tomato paste; here, I used both tomato paste and half a can of San Marzanos I had left in the fridge. Worked fine. Delicious. On the side, roasted mushrooms...

Using up the last of the passover matzoh, matzoh brei. With a little bit of a hot red pepper jam on the side.

Last night's dinner. The dough I made on Saturday - half went into the fridge for an extended rest. And half of that... Was used for this 1/4 sheet pan focaccia. Half tomato/cheese, half classic rosemary. All dusted with parmesan when it came out of the oven. Plated... With greens and mushrooms. Light and airy - we ate the whole thing!

Complainers! Pierre Hermé's Korovas...aka world peace cookies.

That's what I meant!

Thank you! It is indeed duck fat, and I didn't really do anything special to it - just spooned it out of the roasting dish without picking up any of the detritus, after I put the duck legs on a rack over a little roasting pan to crisp them up. If I had truly confited the duck, I'd even be keeping all the weird stuff that ends up at the bottom of the pot, but in this case, it was not worth it.

House made bread, toasted (there was butter on the table). A couple of lovely cheeses. Cara Cara orange and an apple.

A few recent dinners. Salmon roasted in foil, with carrots, red onion and scallions, ramp butter. Donabe rice with carrots, scallions, turnips, ginger. (I got a lot of turnips!) Weekly paella; chicken boneless thighs, chorizo, house made stock. I call if duck fauxfit. Overnight cure as if for confit, then roasted for a few hours in the oven. With glazed carrots a la Julia, and duck fat roasted potatoes. One of the lovely aspects of making the duck? Yellow gold.

Deliveries keep coming, from sources I didn't have before. I got some pre-made pizza dough, along with flour, yeast, cornmeal, etc., from a little bakery across the street. The 2 doughs made these one night... Which were good, not great. They were very oily doughs, so I made focaccia instead. I also got a beautiful hunk of... Guanciale, which helped make this for dinner one night... Rigatoni all'Amtriciana. A ton of turnips led me to... Turnip soup and... Soon to be pickled enough turnip/beet pickles.