Our last few days of cooking and eating.
Along with the brisket for seder night #1...
Matzo ball soup.
Potato kugel. Came out quite tasty...
Plated with the brisket, which was braised in a Marcella-ish style. Next time, more classic - I want a beefier gravy.
Having matzo around usually leads to at least one breakfast containing said ingredient...
So matzo brei it was. We're not observant, though I do enjoy the ceremonial meals. So it was back to baking...
Banana bread from the King Arthur baking book, instead of my usual Nick Malgieri one. Nice and moist, as the batter contains a cup of buttermilk (kefir, in this case).
I pan roasted a couple of D'artagnan poussins. Note the fond, which made for a lovely pan jus.
The leftovers were nice for lunch the next day...
As open-faced sandwiches, served with cole slaw and pickled red onions.
This gratin...
Of potato and fennel, I served with the braised porcelet collar...
Almost all the mushrooms I'd been delivered...
Were cooked into a ragout. To be served a few nights later. But before that, lunch yesterday...
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Porcelet collar ramen. And a delivery from Saturday was dealt with...
Back to the kitchen!
