BKEats

well, i went ahead with the more beefed up meatloaf sandwich.. Grilled meatloaf, topped with chive polenta, grilled frying cheese, a chive green sauce and sriracha.

So, dinner was our version of take out. We heated up a couple of slices of frozen pizza from this really good pizza place and made some frozen Dumplings from Prosperity Dumplings on Eldridge Street. pizza cooked for like 12 minutes, the dumplings for 9.

meatloaf sandwiches. just my cold meatloaf with freshly baked rye, from around the corner. It was super pricey but, such is the price you pay for living in NYC. The very last of all the lettuces in the house. i made a tossed salad last night with the leftover ingredients. But, it was too much so, before i dressed the salad, i bagged half of it for today and tomorrow. a healthy schmear of mayo. the misses also had sriracha on hers. I had this whole idea.. i had kept the chive polenta in the fridge.. i was going to buy a baguette or some submarine type bread. I was going to grill and rub with garlic, then add the polenta and grilled wedges of meatloaf.. i had the frying cheese as a possibility, i have two slices of bacon left, i have this blue chesse, a green sauce, a little leftover spinach sautéed with anchovies, I had options. But, instead, i bought a nice rye bread, served the meatloaf cold with mayo and lettuces. It was still good and took no time at all.

i am a Pennsylvania Dutch boy so, i was raised on a certain chip.. primarily cooked in lard.. i came across these guys the other day.. they are cooked in veg shortening. The sort of taste so potato like that they almost seem artificial.. they way a pringels is just some particle board chip.. but, they are the real deal and not only super crisp but, they have a bright clean potato taste.

Our friend is from out west.. she will occasionally cook for us or bring over a casserole. being from out west, she makes tex mex food. i never thing to make south westerny food. The way I guess, when I make comfort meals, i sort of instinctually add Italian nuances, she sort of adds, south western flavors. it was a tortilla type lasagna or quesadilla casserole or something.. it was good.. hot sauce and sour cream was good on top. i guess she would have had cilantro in the fridge or a salsa or something prepared. i throw some of the last pieces of arugula on top. the last greens i had in the house. she dropped of this dish a few days ago and we heated it up. much went into the presentation. served with a whole fried chicken, I defrosted from Dartagnan or some organic place. in the drink for two days, one day in buttermilk. cut into 8 or 10 pieces. 325 for 12 minutes or less.. cooked in two batches. Served with a green salad. a few different lettuces, some cucumbers and carrots. pickled onions. salt pepper, white balsamic. it was the first vinegar i grabbed. Floured for an hour

Shelby, i want that ham and cheese sandwich please..

We brought home a baby 3 days ago. he is a super cute little guy. People are coming over, i like to have some food around the house.. Inlaws stopped in, i made pork chops grilled and topped with thyme butter. Peas with cream and a simple arugula salad. Yesterday was lunch.. Chicken salad with some of the leftover aged swiss from New Years Eve on grilled baguette. Pickled onions. arugula salad. the chips are Martin's.. spelled like the roll and they are PDutch but, no relation. they are delicious. they are fried in shortening rather than the traditional lard.. still really nice, without that fatty finish.. fatty finish is fine but, so are these. last night: meatloaf with chive polenta, spinach with anchovy, toasted scallion bread.

Thanks! It was my duty as protector of the cheese, to make sure it did not go to waste.

On the way out of the house for a couple of days.. wanted to make a quick dinner with leftovers in the house.. Spaghetti with a triple cream sauce from the leftover cheese from New Years with the last of the arugula and bread crumbs from bread leftover from new years.. the bread was wrapped in tin foil and was chewy but, not moldy or hard. toasted in oil. Shaved some lemon over top. Never had a pasta sauce with a triple cream. it was pretty damn good. In the future, i think it's always good to over order the cheese by a quarter pound.

This is one of the first times in the last 10 years I have either been out of NYC or cooking for an event on NYE. We stopped at Murray's Cheese before heading home last night/. We put together a really lovely cheese plate. 1)There was a Triple Cream : Cremeux de Bourgogne. 2)An aged Swiss- Challerhocker 3)A wonderful blue-Blu di Bufala. It was aged and had little crunchy bits of crystals. Fantastic We were at a loss as to decide which we liked better between the Challer and the Blue but, even the Cremeux was really lovely for what it was. Helped break up the intensity of the other two. Texturally, it was dreamy. The whole spread was 40 bucks. We ordered a quarter pound of everything. And have leftover swiss and cremeux as well as bread and meat. Murray's was jumping yesterday. They must have had 12 people behind the counter. In the 12 minutes or less it took the guy to slice my meat and cut the cheese, 30 people had been called. pretty wild to see the amount of business. For meat we had a 30 month Prosciutto and this meat called 16th street Salami from a place out of Pittsburgh called, Crested Duck. The salami was interesting. It was slightly sour, very porky and tasted Chinese in some way I can't describe. My wife mentioned this to me before I would have brought it up as I thought that may have invited ridicule. I went on their site last night and it appears they have an array of products that I would like to try. To drink a bottle of 1978 Lopez Heredia Rioja. While it had no turned to vinegar, I think it had seen better days. It was "passed it's prime" but, still enjoyable. The bottle was from a good memory so, it was worthy of a celebration. Very low key evening. We aren't too mobile these days.

Cold hit NY today.. it was around 32 degrees after our mid afternoon walk. I started a simple stock. i was just using up everything in the fridge. a half a bottle of white wine that had no cork and was sitting in the fridge. an onion, 6 cloves of garlic, a pepper, water,black pepper, spicy paprika, fennel pollen, salt, bay leaves, three anchovies, some leftover pork liver pate, some dried mushrooms.. celery and some baby carrots chopped and little tomato paste.. This cooked for about an hour. I tasted it before deciding I should add curry.. i had this bag of yellow curry i recently purchased an Kalustyans so, I added a bunch of the curry with the end of cilantro and some parsley stems. that cooked for an hour.. Then, I added a head of cauliflower and a cup of green lentils, lowered the heat and let that cook for 40 minutes. Served with the very last of the sour cream and the middle pieces of a loaf of bread leftover from Xmas Eve.. also added the last cup of cream making it a Rhode Island style cauliflower chowda. This was a score.. we are moving product and not waisting anything. squeezed a half a lime over top.

I'm in Brooklyn but, go to Kansas City a few times a year. i have had this bottle in the fridge for the last few months and used that for a vinegar punch. i was looking for pickled peppers but, couldn't find any. then thought, srirachi, and then noticed AB. It goes very well with beef.. And, the leftover pieces of meat were the less desirable pieces, kind of like the burnt ends of the NY Strip, if you will. So, it was a natural fit with the charred ends of the dry aged steak.

leftovers on toasted bread.. sliced steak ,green sauce, creamed spinach, a little arthur bryant's bbq sauce.

My wife and I were not planning on celebrating Xmas. However, we were sort of volunteered to throw a gathering, So, instead of meeting for Chinese, we had 8 people come over last minute.. I starting cooking at 3 and people arrived at 6. We had sausages and cheese and some bread when people arrived.. Main was steak, creamed spinach/arugula, potatoes and New Orleans BBQ Shrimp and mushrooms. We cracked a couple of really nice bottles of wine,, there was a 15 year Barolo, a 20 year Tuscan a couple of bottles of Dom P.. classic version 40 oz of spinach, 10 oz of arugula.. garlic, onion, roux, milk, mustard, nutmeg Steaks on the egg: shrimp

That looks wonderful, Franci. Tonight, we had a meal that was totally foraged from the house. Weather was nasty and a quick search, provided enough things for a lamb stew. even the potatoes had been cooked and leftover from the weekend's gnocchi. Guinness and lamb stew. Carrots, celery, rutabaga, garlic, tomato, lamb, some anchovy, some garam masala, soy, thyme, brown sugar, tomato paste.. served over mashed potatoes. I ended up throwing risotto in at the end for another day. it's such a strong stock that i will add some more water after and it will be a rice soup.

Salad with rye toasts, a poached egg and some greens and reds.. also some smoked and cured fish from my wife's sister in Alaska. osso bucco with polenta a bunch of doughnuts from the Doughnut Plant The two days later, with the leftover meat and sauce, we made gnocchi.