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Thawed out half of the gyro meat I made a while ago--got some really good pita bread.  I'm glad to still have half left and another package of lamb so I can make more.

 

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broccoli salad

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gyro fixings

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Last night I roasted a chicken quarter and some thighs--little tiny baby potatoes (Imperfect Foods calls them Creamer potatoes) were underneath to catch all the drippings.  

 

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Parsnips and carrots

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brussels sprouts and tomatoes

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32 minutes ago, Shelby said:

Thawed out half of the gyro meat I made a while ago--got some really good pita bread.  I'm glad to still have half left and another package of lamb so I can make more.

 

thumbnail_IMG_0373.jpg.991b6d4ae144715c483ea575e6cbee66.jpg

 

broccoli salad

thumbnail_IMG_0372.jpg.aade7b6c10849578309cf9c8d919b12c.jpg

 

gyro fixings

thumbnail_IMG_0374.jpg.895a5b65fe00cb7d5be77671407137f2.jpg

 

thumbnail_IMG_0376.jpg.8a34f10c33c9e1cc61ba78b405891cc2.jpg

 

Last night I roasted a chicken quarter and some thighs--little tiny baby potatoes (Imperfect Foods calls them Creamer potatoes) were underneath to catch all the drippings.  

 

thumbnail_IMG_0380.jpg.26c46fbead94a7e70ea85fe64cf9fe2f.jpg

 

Parsnips and carrots

thumbnail_IMG_0378.jpg.58582bf3515056194960b683ba00ead7.jpg

 

brussels sprouts and tomatoes

thumbnail_IMG_0379.jpg.4f39f888d3403e720fc691522f7a3879.jpg

 

thumbnail_IMG_0381.jpg.8ec4058c187640471634d54f109e2880.jpg

 

 

Looks great @Shelby

 

And talk about a splurge - *7* French fries!!!

 

😉:laugh:

 

 

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4 minutes ago, Shelby said:

It is.  Bacon, red onion, broccoli, cheddar and a dressing of mayo/sugar/red wine vinegar/black pepper.

 

Now I know some people dislike green peppers.

And I know some people dislike corn.

Etc. Etc.

(yeah, my problem, and maybe it stems from those oh-so-annoying crudité platters of the 70s (when we weren't doing things which took away our appetites), happens to be raw broccoli, cauliflower, green beans - anything which might be fed to the livestock in that state!).

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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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3 minutes ago, weinoo said:

 

Now I know some people dislike green peppers.

And I know some people dislike corn.

Etc. Etc.

(yeah, my problem, and maybe it stems from those oh-so-annoying crudité platters of the 70s (when we weren't doing things which took away our appetites), happens to be raw broccoli, cauliflower, green beans - anything which might be fed to the livestock in that state!).

You can mask a lot with bacon and cheese 🙃

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1 hour ago, weinoo said:

Now I know some people dislike green peppers.

And I know some people dislike corn.

Etc. Etc.


There's some take delight in the carriages a rolling,
and others take delight in the hurling and the bowling, 
but I take delight in the juice of the barley 
and courting pretty fair maids in the morning bright and early

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9 hours ago, JoNorvelleWalker said:

Tonight:

 

Duck01112021.png

 

Dinner01112021.png

 

 

Duck a l'orange, from Acid Trip.  Attributed to Bertrand Grebaut, Paris.

 

The recipe specifies duck breasts; however the photograph of the finished dish clearly depicts a leg.  People really ought to test their recipes.

 

My only complaint is I wish the sauce had been somewhat sweeter.  The recipe does not specify what orange variety, and I used Seville oranges for mine.  More honey might have helped.  Not a difficult procedure other than the orange peels.  Plus I got to use my big Falk frypan.

 

We made duck with a bigarade sauce a while ago but ours was a bit lighter in colour. The Seville variety is quite bitter and it's usually used in marmalades. I think you should try the Navel variety which is the most popular in any supermarket. Alternatively, blood oranges should be a good option too.

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18 minutes ago, Objective Foodie said:

We made duck with a bigarade sauce a while ago but ours was a bit lighter in colour. The Seville variety is quite bitter and it's usually used in marmalades. I think you should try the Navel variety which is the most popular in any supermarket. Alternatively, the blood orange should be a good option too.

Since I live in citrus land I would agree with the Seville bitterness but no no no on Navel - tasteless big goobers usually from supermarket. Off tree - 'nother story. A Valencia type is where I would lean. Better peel oil flavor too. @JoNorvelleWalker lovely meal. Looks like wild rice - your preferred source?

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49 minutes ago, Objective Foodie said:

Our humble Kimcheese: a raw kimchi and a farmhouse aged cheddar melted into a sourdough. We don't actually know who made this sandwich first, nevertheless it's a very comforting combination.

A great surprise - pairs very well with Madeira!

DSC_0543.JPG

Madeira goes with EVERYTHING!

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1 hour ago, Objective Foodie said:

We made duck with a bigarade sauce a while ago but ours was a bit lighter in colour. The Seville variety is quite bitter and it's usually used in marmalades. I think you should try the Navel variety which is the most popular in any supermarket. Alternatively, blood oranges should be a good option too.

 

And I had a blood orange in the refrigerator too.

 

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1 hour ago, heidih said:

Since I live in citrus land I would agree with the Seville bitterness but no no no on Navel - tasteless big goobers usually from supermarket. Off tree - 'nother story. A Valencia type is where I would lean. Better peel oil flavor too. @JoNorvelleWalker lovely meal. Looks like wild rice - your preferred source?

 

http://amzn.com/B0059VSNOA

 

Valencia would ordinarily be my choice but amazon had Seville in stock so I decided to try them, since the recipe did not specify.  Seville are the seediest oranges I have ever seen.

 

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18 minutes ago, JoNorvelleWalker said:

 

http://amzn.com/B0059VSNOA

 

Valencia would ordinarily be my choice but amazon had Seville in stock so I decided to try them, since the recipe did not specify.  Seville are the seediest oranges I have ever seen.

 

The navels available in our market for juicing these days are pale and tasteless. The Valencias have been better. Also helps to just add the juice of one blood orange. Even if one orange doesn't jazz up the flavor much, at least the color makes you think it's better. I love straight blood orange juice, but you need lots of them. I've used a mix with cara cara oranges and that's pretty good; they are often pretty juicy.

 

I use Sevilles only for making marmalade, and that's where the seeds come in handy as well.

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DA0CD811-D72B-4F97-9499-0B252D5453B9.thumb.jpeg.6cd9e34dd681802cf1152f6bb551f560.jpeg

 

Crispy gnocchi - oyster/lions mane mushroom reduction - pancetta - parm 

 

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Nice white 

 

Salad not shown - though a really nice dill/caper/balsamic vinaigrette 

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On 1/10/2021 at 10:31 AM, gfweb said:

 

Description, please?

 

I'll guess carrots with thyme and oil/vinegar....and  cabbage with dill and caraway?

 

Asked and answered...

 

I do use various herbs with  carrots; in this version, dill, chives and parsley (cleaning the herb storage out for tomorrow's delivery). In the celeriac, only parsley.  The carrots' dressing is almost a classic vinaigrette, if mustard heavy, and with lemon juice as the acid component.

 

For the celeriac - this version, as I am constantly tweaking David's, is equal parts crème fraîche and mayo (Duke's), 2 kinds of mustard, lemon juice. Sometimes I'll sub for the creamy stuff with full-fat yogurt. And interestingly, his recipe for the celery root salad - totally different on his web site vs. in his book.  I go by what I find tastes as close to that which I've eaten in Paris.

Brasserie Bellanger 2020-02-14 lunch.jpeg

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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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1 minute ago, liamsaunt said:

Fish and chips.  The fish was cusk from my fish share.

 

1281559794_fishandchips.thumb.jpg.c35f293028993900a46a688358205c9e.jpg

 

I don't think I've ever seen cusk in the markets I shop. Come to think of it, I don't recall seeing it in markets on the cape, but don't really remember looking for it.

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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