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11 hours ago, heidih said:

Nice looking. Is the cherry element a preserve? I stumbled on some discounted Cherry Bonne Maman at Kroger - just the right tartness and sneak it into lots of dishes. 

Yes it is a cherry preserve.  There was a story in the KC Star about how the owners of Bonne Maman helped Jews during WWII. 

Edited by Norm Matthews (log)
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Finished up the last of the black truffles earlier...

 

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Stuffed a few slices under each of four thighs and roasted them. Got a nice crispy skin.

 

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Also made truffle mashed potatoes to serve with. And some sautéed asparagus.

 

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Didn't even want to turn on the stove last night. Made a big salad with some Spanish cured tuna, piquillo peppers, avocado. And already made céleri rémoulade and pickled string beans (purchased).

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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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@patti – great looking BBQ shrimp.  That is one of our favorite meals.  I just checked and I haven’t made it in over two years.  I have two different recipes that I’ve used over the years.  I have some shrimp in the freezer and I’m going to try your recipe soon.  Thanks for posting it. 

 

@CantCookStillTry – I love the look of your roasted potatoes.  Share your method?  And no need for explanation.  I’ve done the same thing with Bisto and frozen fries!

 

More red meat.  I need some!

 

@LenoraCR – my sister!  So nice to meet another person who cannot tolerate spicy food. 

 

 

Dinner was dogs, tots, and beans:

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Mr. Kim’s plate:

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With a salsa dog and a chili/cheese dog.  Also a mixed green salad with a goat cheese and blackberry vinaigrette:

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Long day at work ... and not a successful one. Felt to lazy to cook and dropped in at Aldi on the way home to find something quick to make. They had „Greek weeks“ - so ...

 

Meze plate: Spanakopita, dolmades, braised chickpeas, olives, pita bread, cucumber, fried aubergine, Gyros and battered squid rings. Plus a lot of zaziki.

 

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And some Ouzo. Remember: rough day 😉

 

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@Kim Shook After trying every recipe under the sun, I stick with Nigella for my "I just need good Roasties" days. 

Par boil, screaming hot duck fat, heated to 250c while the oven warms. Dust with polenta and salt. Tip in, swear a lot when you get splashed, turn down to 220c, flip after 20 mins, leave alone for 30 more 😁.  Nom. 

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@Kim Shook-Thanks! I hope you make the shrimp and enjoy!

 

Bucatini with Rao’s Italian Sausage and Mushroom pasta sauce and ground beef. Sometimes the easy way out can also taste pretty good. 
 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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Chicken with leeks and almond mushrooms* in wine. Simple boiled potatoes. HP Sauce.

 

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* Agaricus subrufescens - Chinese: 姬松茸 (jī sōng róng); Japanese: 姫まつたけ (himematsutake).

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1 hour ago, gfweb said:

@weinoo How much heat can that cazuela take? I've always been afraid to cook in them

 

Once properly cured, I've never had a problem with them cracking or breaking.  I don't crank the burner all the way, but for this shrimp, went to at least medium high. According to all that's been written, the key is heating gradually (and always to have some oil and/or water in it) and no sudden change in temp either way.

 

Probably not a bad idea to recure if they haven't been used in a while.

 

By the way, I've seen a similar vessel (Chinese sandy pot) being used over some pretty high flames.

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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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