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Momofuko pork buns - hoisin, cucumber and saute mushroom for a twist.  First time making the buns. A bit dense but didn't impede.  The loin was cooked perfectly.  (If I only I lived in downtown Manhattan.  I could jog over to the mother ship and grab an order for a side by side : )~

 

20210120_181724.thumb.jpg.913f36fc6eaef71dcaf5d1c2b0d2eec5.jpg

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That wasn't chicken

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@RWood – your spanakopita is beautiful!  I haven’t made it in years!  I was taught how to make it by the African American chef of a fabulous Greek restaurant in Old Town Alexandria that was owned by friends.  It used to be my signature potluck dish in the 1980’s.  I still always order it when we get Greek/Mediterranean/etc. food. 

 

@robirdstx – great looking meatloaf.  I’m seeing tomatoes and carrot, but no peppers?  If so, yay!!

 

@David Ross – your pie looks and sounds excellent!  I’m printing that out to try! 

A question, though: what size casserole dish and how many servings?  Thank you!

 

Saturday was chili:

IMG_4842.thumb.jpg.e014651b273bef349729112384a60d6c.jpg

 

With salad and chips & salsa:

IMG_4841.jpg.1ab6e25a4066f6eb6ea9c8d993eeb191.jpg

 

IMG_4840.jpg.96f10b1f0c25cc9ce850a767806f88e8.jpg

 

Mr. Kim found a NYT recipe for sheet pan sausages with caramelized apples and shallots.  Apples and shallots:

IMG_4870.thumb.jpg.98e27975226cd1fb9fb912ce784953c9.jpg

 

After roasting the apples and shallots and adding the sausages, rosemary, and grainy mustard:

IMG_4871.jpg.9d3fed3a33d68bbc2387d955dd86925f.jpg

 

Out of the oven you add a little vinegar and serve:

IMG_4873.jpg.0777e428488fc1e01ff680556222e612.jpg

 

Served with green beans, Duchess potatoes, and a salad:

IMG_4875.jpg.9fad228015efb1762372c1790953d2e7.jpg

 

IMG_4876.jpg.bcd157606054b56d7602c3d10ee61405.jpg

Bizarrely, we are still eating the gigantic carrots and radishes that came with Jessica’s imperfect vegetables box that we received well over a month ago. 

 

 

I ordered some more of the rye bread from Jessica’s friend and picked up some Boar’s Head pastrami and Swiss from Kroger (Richmond VA is not exactly known for great delis).  Bread:

IMG_4882.jpg.ad98275965124071a25525efbb1a68f5.jpg

 

I built the sandwich and steamed it in the CSO then grilled it in butter:

IMG_4883.jpg.97c53285ace8fa59568233e508527b0c.jpg

This was, I think, a method (steaming, then pan grilling) I saw @David Rosengarten use many, many years ago on his FoodTV show.  It mimics the steaming that delis do with this kind of sandwich.  Works well with corned beef, too. 

 

Finished sandwich:

IMG_4885.jpg.95da06921d8aec8e6dca369c1950a544.jpg

It was delicious, but needed another layer of cheese (and more mustard).  

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Just now, Kim Shook said:

Finished sandwich:

IMG_4885.jpg.95da06921d8aec8e6dca369c1950a544.jpg

It was delicious, but needed another layer of cheese (and more mustard).  


Wow ... my next weekend project !

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51 minutes ago, Kim Shook said:

 

@robirdstx – great looking meatloaf.  I’m seeing tomatoes and carrot, but no peppers?  If so, yay!!


Thank you! No peppers or tomatoes. I use a mix of carrot, celery, onion and garlic that is sautéed until softened and cooled before adding to a mix of ground chuck, pork sausage, an egg, Panko crumbs, Worcestershire sauce, BBQ sauce or ketchup, spices and topped with more BBQ sauce or ketchup before baking.

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5 minutes ago, robirdstx said:


Thank you! No peppers or tomatoes. I use a mix of carrot, celery, onion and garlic that is sautéed until softened and cooled before adding to a mix of ground chuck, pork sausage, an egg, Panko crumbs, Worcestershire sauce, BBQ sauce or ketchup, spices and topped with more BBQ sauce or ketchup before baking.

It sounds like completely perfect in every way meatloaf!!!

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7 minutes ago, gfweb said:

Garlic butter shrimp

 

20210127_184554.thumb.png.a6c485db066c8cd37ea27687a912dd41.png

 

You must share your secret of how you get your shrimp to float in midair. 🙂

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1 hour ago, Kim Shook said:

 

@RWood – your spanakopita is beautiful!  I haven’t made it in years!  I was taught how to make it by the African American chef of a fabulous Greek restaurant in Old Town Alexandria that was owned by friends.  It used to be my signature potluck dish in the 1980’s.  I still always order it when we get Greek/Mediterranean/etc. food. 

 

Thanks! This is my mom's husband's version. He worked on it over the years too get it the way we like it.  When he was younger, he had taught some Greek cooking classes. And he and his brother had a Greek Taverna years ago in Berkeley, so they cooked a lot there. 

He always liked for me to handle the phyllo because I was a lot faster than he was. 

Since he passed away, we've made it a few times and it's nice to remember 😊.

Edited by RWood (log)
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29 minutes ago, Orbit said:

 

You must share your secret of how you get your shrimp to float in midair. 🙂

 

Magical Android phone app.

Edited by gfweb (log)
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15 hours ago, Kim Shook said:

@RWood – your spanakopita is beautiful!  I haven’t made it in years!  I was taught how to make it by the African American chef of a fabulous Greek restaurant in Old Town Alexandria that was owned by friends.  It used to be my signature potluck dish in the 1980’s.  I still always order it when we get Greek/Mediterranean/etc. food. 

 

@robirdstx – great looking meatloaf.  I’m seeing tomatoes and carrot, but no peppers?  If so, yay!!

 

@David Ross – your pie looks and sounds excellent!  I’m printing that out to try! 

A question, though: what size casserole dish and how many servings?  Thank you!

 

Saturday was chili:

IMG_4842.thumb.jpg.e014651b273bef349729112384a60d6c.jpg

 

With salad and chips & salsa:

IMG_4841.jpg.1ab6e25a4066f6eb6ea9c8d993eeb191.jpg

 

IMG_4840.jpg.96f10b1f0c25cc9ce850a767806f88e8.jpg

 

Mr. Kim found a NYT recipe for sheet pan sausages with caramelized apples and shallots.  Apples and shallots:

IMG_4870.thumb.jpg.98e27975226cd1fb9fb912ce784953c9.jpg

 

After roasting the apples and shallots and adding the sausages, rosemary, and grainy mustard:

IMG_4871.jpg.9d3fed3a33d68bbc2387d955dd86925f.jpg

 

Out of the oven you add a little vinegar and serve:

IMG_4873.jpg.0777e428488fc1e01ff680556222e612.jpg

 

Served with green beans, Duchess potatoes, and a salad:

IMG_4875.jpg.9fad228015efb1762372c1790953d2e7.jpg

 

IMG_4876.jpg.bcd157606054b56d7602c3d10ee61405.jpg

Bizarrely, we are still eating the gigantic carrots and radishes that came with Jessica’s imperfect vegetables box that we received well over a month ago. 

 

 

I ordered some more of the rye bread from Jessica’s friend and picked up some Boar’s Head pastrami and Swiss from Kroger (Richmond VA is not exactly known for great delis).  Bread:

IMG_4882.jpg.ad98275965124071a25525efbb1a68f5.jpg

 

I built the sandwich and steamed it in the CSO then grilled it in butter:

IMG_4883.jpg.97c53285ace8fa59568233e508527b0c.jpg

This was, I think, a method (steaming, then pan grilling) I saw @David Rosengarten use many, many years ago on his FoodTV show.  It mimics the steaming that delis do with this kind of sandwich.  Works well with corned beef, too. 

 

Finished sandwich:

IMG_4885.jpg.95da06921d8aec8e6dca369c1950a544.jpg

It was delicious, but needed another layer of cheese (and more mustard).  

For the lamb pot pie I used a 9" oval Le Creuset for the photo.  This would serve 2 good portions.  But I did that mainly for the photo.  The recipe uses 2 lbs. of lamb and would make enough for 2 of this size of pie, or you could use a larger casserole dish.  

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@Kim Shook I almost made that sausage and apple recipe last night too!  But, I ended up going for just plain broiled sausages, with some spaetzle, applesauce and braised red cabbage.  Right when I was getting ready to make dinner I got a text from my nephew that he was being sent home from college to quarantine because one of his coworkers in the dining hall tested positive for COVID.  I had one hour to get part of my house ready for him to stay in.  I am lucky that I can close off a part of my house so he can quarantine comfortably without interacting with anyone, but it was still stressful running around (and I forgot some stuff in my second now off limits kitchen that I wish I had brought over).  This dinner was a lot easier than my original plan.

 

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Phyllo burekas. Fillings are:

- Cheeses (feta, kashkaval, farmers cheese) with nigella seeds.

- Cheeses, roasted eggplant and sunflower seeds.

- Sunchokes with rosemary, kashkaval and nutmeg.

- Roasted butternut squash with feta and kashkaval.

- Chickpeas with caramelized onion, cumin, chili, turmeric.

 

Served with hamminados eggs, tahini sauce, salad, tomato salsa, schug, salad, yogurt, olives, ouzo.

 

PXL_20210124_200757679.thumb.jpg.5740010d7f5b550ad46a0dca146ff647.jpg

PXL_20201226_144802577.jpg

PXL_20201226_144737277.jpg

PXL_20201226_144555551.jpg

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~ Shai N.

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Pizza night for us too.  A new, really good spicy pepperoni that I got in an Imperfect Foods box and Canadian bacon.

 

thumbnail_IMG_0440.jpg.eabb25447545fc75f9d9c7f88cbe1bbf.jpg

 

Had to get some more Wellfleet oysters.  It was the perfect week to order to make sure they were still frozen (or very cold) when they got here.

 

thumbnail_IMG_0441.jpg.fd16fcaa5a2b87f6a1a1492c85588611.jpg

 

To go with I made a new recipe for us--Shrimp & Linguine Fra Diavolo.  I loosely used an Ina Garten recipe.  We liked this a LOT.  I used some of the homemade Rotel that I did over the summer plus a little bit of marinara.  I didn't have any panko so I used crushed up croutons.  The croutons added really good texture.  Definitely making this again.

 

thumbnail_IMG_0442.jpg.5aac5d3ddee5e1ebad963a0e85e1b978.jpg

 

thumbnail_IMG_0443.jpg.e885f83ea003d2da4118330d61e6ea1e.jpg

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just put the whole thing down in front of me, please. i'll just shave off bits until i die of meat.

 

Es3dOX-WMAMzoTs.thumb.jpeg.3587718e28371338f2745adc1c1d4044.jpeg

 

brain: oh boy yum some greek yogurt what a healthy evening snack choice good job son

 

also brain: let’s put 500 calories of pecans on it great idea delicious well done

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A few nights ago:

 

IMG_3410.thumb.jpeg.739a92f335157c7e4bda9a461c8ed653.jpeg

 

Scallops, duck-fat and chicken stock "broasted" creamer potatoes, Belgian endive in the style of puntarelle, with anchovies and vinaigrette. My food stylist sucks.

 

I jogged walked over to Chinatown (wait, I live in Chinatown, I walked west on Grand Street to Ken Hing (by the way @KennethT - they don't have that refrigerated curry paste you mentioned)), to buy some stuff for dinner.

 

Though this stuff was in inventory, and pickled the day before:

 

IMG_3415.thumb.jpeg.316ab1a2e6703297fbb81be72671b237.jpeg

 

Cucumber pickle, Szechuan style. Cabbage and carrot sweet and sour pickle (Cantonese style?).

 

In the freshly cleaned and seasoned wok...

 

722092087_ShanghaiBokChoy01-28.thumb.jpeg.0a1fe5ccd549d06eb894231fa6c890a0.jpeg

 

Shanghai bok choy. Simple stir-fry.

 

IMG_3417.thumb.jpeg.13c5c7cb1284916e733ac306469d27bd.jpeg

 

Lo mein, with chicken, shitake, cabbage, snow peas, scallions, etc. Very good.

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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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