Margaret Pilgrim

Redirected Christmas prime rib -> classic ragu

The Christmas ham marches on -> ham and Swiss quesadillas with sweet onion and Dijon

It's all over but for the Christmas ham, that seems to take on a life of its own. Tonight, our first inroad, ham a la king on a grilled croissant.

Thanks for this. It's been way too long without a Henry sighting.

So use it here. eta I use my beloved Bamix immersion blender. YMMV.

Try this yeasted recipe that I love because I can mix it the night before and bake waffles next morning while still half asleep. -> Ethereally light and super crispy waffles. Same problem as you is more batter than waffles for just a few people Batter seems to keep well for a couple of days in the fridge, if you're inclined to want two waffle feasts in one week.

+ 1

I have never thought of picking chicken's being a "thing". I do know that, given a conventional roast chicken and no witnesses, I can surgically remove wings, tail, back, and leave what looks like an intact bird on the platter. As I've written, roast chicken turns me into Henry the VIII.

Rigatoni with vodka sauce

weinoo et al, next time you're in Paris, do make a point of visiting Workshop isse on rue St, Augustin, east of Opera. Joyous collection of condiments, vinegars, rice wines, warm welcome and generous samples.

Consider it a mini-Dutch oven. Or a cookie jar.

Chicken and dumplings

They each are what they are.

FWIW

I now pronounce us You and Me Both.

Cocktails are slo-mo. Drink wine.

Asparagus tonatto Spaghetti carbonara: guanciale, pecorino, eggs, garlic

This is a gorgeous thing!

I am repeatedly astounded by the joy you bring this young man. A truly wonderful mutual appreciation relationship.

Tell her you are exercising a variation of the French custom of 'le croûton' or 'le quignon', granting the bread shopper an end of the baguette to munch on his walk home.

Chicken marsala

Pantry pasta = sausage, mushroom, onion, fresh fennel, garlic, broth, pecorino

What is your method for the lacy, airy batch you posted upthread?

I have successfully used this Green Olive sauce for pan roasted duck breast. A clasic and NOT SWEET.

Like any immersion blender, when engaged, the working head MUST stay below the surface of the liquid or product being mixed or you will spray/shoot puree over the immediate area...and beyond only to be found a week later.