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Beef and noodles.  Leftover chuck roast and thinned out gravy with frozen egg noodles.  Surprisingly good. 

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That's the thing about opposum inerds, they's just as tasty the next day.

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After cleaning out one of my freezers I discovered I had several packages of ham hocks.

tonight;’s dinner is going to be Navy Bbean Soup.

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On 4/24/2020 at 9:39 AM, liamsaunt said:

 

Last night, chicken and eggplant parmesean

 

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On 4/24/2020 at 9:44 AM, TdeV said:

 

Oh, that looks so good! Recipe please?

 

5 hours ago, liamsaunt said:

 

It is super simple.  Just bread the eggplant and chicken in flour followed by beaten egg then seasoned breadcrumbs.  Then slick olive oil on a baking sheet and bake the eggplant at 400 for 20 minutes a side.  The chicken gets sauteed in olive oil until browned.  Then a thin layer of marinara in two baking dishes, top with eggplant and chicken, put fresh mozzarella on top and bake until the cheese is melted.  I don't put a lot of sauce on the chicken and eggplant so that it stays crispy.  Most of the sauce goes on the pasta.

 

 

Liamsaunt, I'm sorry, I'm still quite confused. Where is the chicken in this dish? And, are you making one dish per person? Looks lovely, though!

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Sous vide (137F 3 hours)  goose with cranberry gravy (with MTG demiglace), potatoes, apple juice braised red cabbage (with a little allspice), roast broccoli. 

 

It was good, but not a cheap meal. A  $50, 11 lb goose had breast enough for just 4 servings. I suppose I could squeeze 5 servings out of this one. 

The legs have confit in their future :-).

 

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Edited by gfweb (log)
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The hot dish tonight  was orphaned vegetables with tempura batter wanna-be.  I had some leftover vegetables in the frig (gold pepper, zucchini, artichoke hearts) that became a fritto  misto type dish to accompany beer (for me) and wine (for the wife). 

 

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Edited by Steve Irby (log)
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11 hours ago, JoNorvelleWalker said:

 

The ramen or the Le Creuset?

 

@chefmd is it iron or ceramic?  (I had another piece arrive yesterday.)

 

Le Creuset dishes are ceramic.  They came with cassoulet LC cast iron piece that was on deep clearance at Williams Sonoma for 50 dollars.

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Started with clam and sweet potato shoots soup. This is usually made with mustard greens, but I had sweet potato shoots needing using. Green stuff!

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Brined and breaded half chicken breast. The breading is spicy. With garlicky maitake mushrooms and Chinese chives.

 

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Unusually for me, no carbs except the breading!

 

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Decided I wanted to bake pizza for dinner yesterday.

 

So early in the morning I started a batch of dough, 1000g batch at 76% hydration but with only 2g of yeast.

Left it on the counter for about 8 hours. It was ready to use when I got home from work.

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Matt had an artichoke and pesto pizza.

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Used the last of the pesto that he made from last years basil.

 

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Moe and I shared a mushroom and sausage pizza.

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Enough dough left

 

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for two baguettes.

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306205082_Brisketrutabaga04-24.jpeg.e8acfb06ceebbdfbe58052a3f0805f4e.jpeg

 

Instant pot brisket (point cut), which came out very nice.  Mashed rutabaga and potatoes. Vaquero beans cooked a lot. Lousy picture!

 

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Andouille sausage, vaquero beans, pickled red onions.  And a salad of radish, cucumber, tomato and scallion. Better picture.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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I use to make pasta dough a couple of times a week when I was catering... I had it down so well that I could make pasta dough for a hundred without measuring anything.. I can still make pasta very quickly and without measuring but, yeh, we are talking for small groups... I got home from work a 952 pm and was eating this pasta dish at 10:22 or so... And while you are supposed to let dough rest for optimal results, i can have a plate of noodles from scratch ready in about the time it takes for the water to boil..    The agnolotti takes longer obviously... 

 

I purchased these ramp sausages and with not much creativity, stuffed them into pasta, served with a butter and stock

 

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Literally just smushed and stuffed:

 

I just add that my wife doesn't like sausage.. not the taste, but the packaging.. Take it out, roll it in a ball, make a patty, that's all fine... 

 

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Butter and stock and parm... As I put the raw pork in the dough, it had a little burst of juice, the ramps made it like oniony and reminded us of chinese dumplings a bit.. So, i am doing this again I think and going to add this excellent jarred XO sauce we carry in the store
 

 

 

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Chicken tinga al fresco... I am so lazy, i was in the butcher shop and they were selling chicken tinga... Which their version is chicken and onions with some tomatoes, lime juice and cumin.. Oh well, i added more lime and more cumin... I also bought fresh cooked tortillas from the store instead of making my own.. 

 

It took was zero effort and maximum results.:

 

Beast, two layers 

 

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Come at me bro:

 

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How do you like your steak?  Oh,

 

perfect, ok, no problem

 

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Sichuan potatoes:

 

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Simple arugula salad:

 

 

I think I was drunk at this point

 

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Sunday night, pizza night ... a bit like Groundhog Day 😉

 

Normally I’d show you the full program, but posting ones pizza efforts after @Ann_T is just going to disappoint the audience. So, please be informed we had a couple of pizzas like this one and enjoyed “Raiders of the lost Ark” (minus the face melting-scene, because kiddie).

 

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Edited by Duvel (log)
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