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Margaret Pilgrim

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    San Francisco

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  1. I love the potatoes in Lydia's chicken and potato skillet. I often use this process outside this dish, i.e., whenever I want great potato saute/roast.
  2. Margaret Pilgrim

    Dinner 2020

    Sprouts with garlic and pancetta Roast pork tenderloin Plated with a splash of Momofuko ranch
  3. I dip/dunk all cookies and breadstuffs in wine. At home and away. Just be subtle.
  4. Margaret Pilgrim

    Dinner 2020

    Kurobuta pork chop for 2 Asparagus, split baked potato
  5. Margaret Pilgrim

    Dinner 2020

    NYT Cooking: Pan-Seared Ranch Chicken, roni, scallions.
  6. Margaret Pilgrim

    Dinner 2020

    Husband ordered a bunned hamburger but I felt "green". Sauted greens, baked potato with salsa verde (with 6 herbs, anchovy and preserved lemon). Oh my, my new "go to". Forget butter and cheese. Husband's fork kept straying into the potato. "Are you eating my baked potato?" "Yes."
  7. +1 (That = agreement. Actual number of containers more like a dozen.)
  8. Margaret Pilgrim

    Fruit

    We’ve been served these in France for years. Go by the name of physalis. Usually a garnish.
  9. I buy fine quality Italian anchovy in oil. After opening them, I keep them in the refrigerator for...months even. I don't notice a change in quality over time. Especially as really good ones are easy to use, adding flavor pique without "anchovy in your face" intrusion. Note: I have always hated anchovies but find myself reaching for these often.
  10. Today's sunrise (Sierra foothills) Maybe we should'a stayed home... Smoke ius abysmal. Today's breakfast = runny fried eggs on hominy, bacon, sliced peaches.
  11. Kind of makes you understand catsup.
  12. Margaret Pilgrim

    Artichokes

    Okay. I'll give you my secret weapon sauce. Put a splat of sour cream or creme freaiche in a very small saucepan, like less than pint size. Add a tablespoon of mashed preserved lemon (peel). Mix together and bring to a simmer. Whisk in as much cold butter as it will hold, (A lot!) Use with artichoke, asparagus, fish, shellfish. Keep waem over very warm water. Reheat with caution, as it breaks easily. If it does, add a tablespoon heavy cream and re-emulsify. Guests beg for the recipe. Fabulous with scallops. Scallop and asparagus plat
  13. Do you want to share the recipe you’re using and that you find vinegary?
  14. I just bought these inch+ thick half pound Korubuta chops 5 minutes ago at my local butcher. One chop with sides is dinner for two of us. YMMV. Pan-fried to pink = divine.
  15. Margaret Pilgrim

    Dinner 2020

    Fresh rice noodle -> pork chow fun Yes. Have been missing this.
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