Margaret Pilgrim

Send me your excess noodles. On day 5 of fllu, they are the first thing that's sounded good.

I often/usually tie each portion with string. Once charred, the bundle will stay intact. Also do this for grilling romaine et al.

I halve it, moosh in EVOO, salt a nd pepper then grill it until charred in a grill pan. Drizzle with good balsamic . Yum!

In a pinch or to add a little heft to spup or sauce, I use Knorr Homestyle Gels. They come 4 or 6 to a box, each one making 3.5 cups. I often use only a small portion of a gel and simply fold down the "lid" and store in fridge.

Awfully glad to hear this I don't own a sous vide system. Nor do I to to a restaurant for THEM to use one.

Exactly as they should be enjoyed. A perfect, ungilded lily.

For a first attempt, they look lovely! If you have leftovers, I'll gladly come by and critique.

Mushrooms: Meyer lemon juice, evoo, green onion Oysters, husband's killer cocktail sauce, zucchini, potato

Not al all. You had me with "artichoke".

TdeV and Shain, THANK YOU for this recipe! Relying strictly on one recipe I found, you make fresh pasta and indeed fry half of it. I have to wrap my arms more firmly around this, but I will try it! Again, thanks so much!

Midweek dinner party last night. Conscientious use of assorted "planned overs" and easily prepared and/or do ahead dishes made it pretty easy. Pork rillettes, cornichons, baguette slices, homecured olives; sparkling wine Cauliflower (and bacon) soup served with crispy panko crumbed fried oyster on top, drizzle of curry oil Thick cut red snapper, seared, finished in oven, caper salsa, camargue rice, grilled radicchio with balsamic dribble Papillon blue and La Tur cheeses, prune and walnut pate Chocolate sherbet with crushed dried oranges and soft whipped cream DH’s famous fresh mint tea Navarro Gewertztraminer, planned to pair only with the soup, was requested throughout A good time with good friends.

The several times I've made it I used Julia's instructions. I fell in love with her when she wrote (and I paraphrase), at this point it looks all wrong, a mess, but keep going and it will turn out fine. My mantra in so many situations.

From sublime to ridiculous....dinner for granddaughter who is sleeping over tonight. Pork belly, mac and cheese, cauliflower and GREEN GODDESS DRESSING, a new adventure and new favorite food!

We were introduced to brandade many yesrs ago by a friend who was taught by his French grandmother; Not only a dip but a main course. Since then, we've learned to make it also from freshly salted fish, fresh tasting and equally good.

Thanks. The reason I questioned this is that I always precook scallops, prawns and chunks of white fish (halibut, monk) when making a "big fish soup". I stop cooking when they are seared but undercooked, then remove them to a covered ceramic casserole which I leave on the stovetop until serving...the fish added to the broth a couple of minutes before plating. This has worked a charm with guests asking how the fish was so perfectly cooked. When I noticed the CSO "warm" setting and temps a low as 125F, I thought maybe I had an alternative method. But afraid not.

Thanks, Anna and roruts. An honest answer is always appropriate and appreciated.

Stupid question: can I keep grilled fish warm in the CSO? Like an hour? Am thinking I'd slightly undercook it first. Am I flirting with disaster? And overcooked fish?

Absolutely stunning.

Fresh mozz, evoo Iceberg, Green Goddess dressing (Packaged) cheese tortellini in butter sauce

I like your style.

Great idea! I just munch them down. Delicious!

ABC, "anything but chardonnay," became wine snobs chant some years ago, referring to not well made bottles. These same people slurp white Burgundies.....so go figure.

Mimi Thorisson's chicken standby: lightly seared chicken breast, splash of marinara, melting cheese -> oven until chicken is cooked through and cheese is melted. Here, with garlicky beet greens. Husband invoked a corollary of the 90's chardonnay invective: ABC....ANYTHING BUT CHICKEN. Sorry, Mimi. Even you can't revive his saturation with this meat.

You might have read how loyal a supporter of BM I've been. I LOVE Carl Jr's Beyond Burger. Its juicy patty, ton of fresh veg, good bun. Only problem they are BIG. Half one with fries on a combo is good for me...and also for husband. So we're driving to the country and starting to plot our lunch stop. Husband suggests splitting a Beyond. Sure. So we walk in and husband spots the promo poster for a Barbequ Beyond. I can't squelch his enthusiasm altho it sounds gross. Wasn't wrong. Soggy bun. Overcooked patty that resembled the typical/worst real burger. NO VEG except for a thick deep fried onion ring. Just about everything I dislike about fast food burgers. It was, in short, awful. Thank God for the fries.

Left a plate of fuyu on the table in order to ask husband what dressing he wanted. He attacked the plate, happy with nature's flavors. ....all gone. Green chili and cheese enchiladas