Margaret Pilgrim

Braised celery Totally wrong cheese and chili enchiladas, weird combination of cheeses, red sauce, goat cheese, sour cream. So unorthodox, but very forgiving. Delicious, with apologies to Mexican grandmas.

Nice looking duck breast. Love the potato treatment. And peas, well, how can you go wrong with fresh peas!

Stunning!

Agree on peanut oil taste, agree on using enough oil, agree on hot oil.

I am unaware of this extended fermentation. This is absolutely beautiful! Thanks for the inspiration to experiment further.

Fresh mozzarella with balsamic and EVOO Garlicky greens "Store bought" lobster ravioli in shellfish/butter

II have made "cheat caneles" with great success. Silicone mold and this recipe. https://www.latimes.com/archives/la-xpm-2003-may-07-fo-canneles7-story.html My results

Not about the food but certainly related. United had just merged with Continental. West bound flight, Philly -> SF. Upgraded to first. Long time United flyers, we were somewhat taken aback by the rather unkempt cabin crew. Meal was served. Attendant tilted husband's plate, slopping sauce up and over the container. Glancing at it, she quipped, "Eats the same." er.... well, I guess.

Was intrigued by this WSJ article/recipe. Cucumber Louis starter. In the pan Plated I liked this a lot.

Agreed. Parts can get pricy. At my Asian super, wings are more expensive than breast. I roast a whole chicken for the two of us, keep enough breast for a sandwich for DH and turn the rest of the meaty carcass into broth.

Nice. And that ice cream looks pretty special, too.

You make a good distinction. Indicating Dijon, Coleman's or French's actually takes less time than typing "mustard".

Norm, ribeye cap is the ne plus ultra! What a coup to have scored that cut! Consider the contrast... Husband munched on stuffed celery with his bloody Mary, then enjoyed a small bowl of corn salad = corn from a leftover ear, red onion, evoo, Banyuls vinegar, s and p. For me, another green salad. Then, ta da...Shanghai noodles with spam! Well, we don't always have a fresh chop on hand. It was good! Parenthetically, since I've only been around for a short time recently, those who know me know that we cook out of the fridge and pantry 5 days out of 7. My moniker is "what's to eat when there's nothing to eat".

You're living WELL!

Anna, this is my first time crawling through this thread and I can only say that you totally redefine "Ladies' lunch". I am mightily impressed with the breadth of plates you share with us. My lunches sorely need an upgrade!

These Chocolate Globs from Soho Charcuterie Cookbook are my "knock their sox off" go-to. Kind of brownies that don't get your hands dirty, so perfect for meetings.. Reprinted here: https://www.geniuskitchen.com/recipe/soho-globs-155131

Thanks. The recipes I saw included soy and ginger as well as red wine vinegar. I'll look for your red vinegar at New Mai Wah Super which carries almost everything!

I've found instruction for red vinegar sauce on Google but would love to hear your take. Thanks for introducing me to this concept.

Tomato and goat cheese. Basil and mint. Balsamic and EVOO. Green salad, red onion, ranch. Linguine with scampi-style prawns. This dish evokes fond memories. We were sitting next to a couple of locals at Figs restaurant in Charlestown when it first opened. We struck up a conversation during which they told us that if we wanted good Italian we needed to go to "Tony's Place" in East Boston where "Mary" was cooking. So, we check it out and find that it was on our route to the airport. We scour the block looking for a restaurant and finally spot a small sign "Tony"s" on a seedy storefront. Go in to a drab empty room. From the back toddles a tiny, elderly woman who warmly greets us and tells us to take our choice of booths. No menu. She asks if we want her to cook for us. Sure. Will prawn pasta be okay? Sure. Do we want some wine?? Sure. She brings us two glasses and an unmarked bottle of red. She goes back to the kitchen while we have a little wine. Eventually she brings out two huge plates of prawns and pasta in a garlicky sauce. Divine. When we left, she eyeballed the bottle and charged us a couple of dollars for wine and something equally absurd for our fabulous plates. So tonight, we raised a glass to Mary and to Tony and to our two fellow diners at Figs who introduced us to this sweet table.

The kid has excellent taste. Simple and correct. And a fine example of food porn photography,

Consider also lamb's affinity for anchovy. While basically following Jaymes' marinade, I usually add a couple of shmooshed anchovy. I also use this basic combo to smear over a butterflied leg then roll and tie for either roasting or rotis grilling. Note, I do not like preserved anchovy yet find their inclusion in lamb seasoning quite delicious.

There is a lot of wisdom in that book. My m-i-l introduced me to Poteca, an Austrian/Yugoslav walnut-filled bread. She told me that it was close to impossible to make, only passed down grandmother to mother to daughter. And, lo and behold, there it is on page 117 of the BCPC. Simple and correct. No discernible differences between mine via BCPC and my grand-m-i-l's.

Indeed tunneled out after baking. From mid-century Betty Crocker Picture Cookook

During an early "stringent economic phase" of our life, when fresh vegetables seemed impossibly expensive, braised celery appeared several times a week on our table. Like 3 or 4. I vowed I'd never eat it again, but I think it's now time for a revival. And, for the record, I always peel celery and cucumbers. And Broccoli stems for one grandchild who will not eat the florets but adores the stems, raw or cooked.

Indeed. Also, he's such a lovely man. The kindest and gentlest. (Except that knowing our regular orders in advance, he greets us and says "An extra spicy turkey dog for Madame, and a Polish, no spice, for my brother, the wimp." guffaws at his own humor and gets to work.)