What's Cooking (Take Three!)

[Jenise]

Jenise, I have noticed out-of-stock lamb at Costco. If chops are out, they usually have a lamb rack and vice versa. The meat store I mentioned above usually has lamb shanks but at super high prices and veal shanks are $16.99 lb.

Up here, it's been nada. Costco usually has racks, boneless leg roasts and loin chops, but lately it's been none of any. Just beef, pork and chicken. And like I said the lamb shortage has been all over town, including Safeway and Trader Joe's--the only exception being that from small local farms. That's a deal on the veal shanks. We're seeing beef up here at $18-20 a lb now, I fear the pandemic inflation might be here to stay.

Tonight was Dover sole with brown butter sauce. And made some tomato herb bread, which I haven't tasted yet.

Tonight was Dover sole with brown butter sauce.

That sounds good. Reminds me to go look for skate at the fish store.

Tonight, a refreshing, cold pasta salad with Conchiglie Pasta, Persian cukes, heirloom tomatoes and sweet cherry of all colors, red and orange bell peppers, red onion, kalamata olives, parsley, dill, feta cheese. A bright vinaigrette with evoo, fresh lemon juice, honey, garlic, dried oregano, dried basil, dijon, red wine vinegar, s & p. Served with sourdough bread made with whole roasted garlic cloves.

[Jenise]

That pasta salad sounds great.

We've been dealing with a family emergency so haven't been cooking inventive meals. However, friends are coming tonight for a whisky tasting. My all-American menu will be tasting snacks of Beef Jerky, popcorn seasoned with barbecue powder, and carrots pickled with coriander seed and star anise. Dinner will be a Joel Robuchon potato and bacon gratin plated with a garlicky romaine salad. Dessert is lemon, blueberry and basil sorbet.

Tonight was Dover sole with brown butter sauce.

That sounds good. Reminds me to go look for skate at the fish store.

Look for skate at the fish store.

Tonight was Dover sole with brown butter sauce.

That sounds good. Reminds me to go look for skate at the fish store.

Look for skate at the fish store.

Chondrichthyes are fish, just not bony. Or did you mean something else?

[Jenise]

Jeff, he was reminding you....

Jeff, he was reminding you....

Oh.

(Cue Emily Letella:) Never mind.

[Jenise]

Tonight I'm doing Petrale sole. In the last few years it's become plentiful and has become my favorite local fish. I favor mild white fish anyway. Not sure how I'll prepare it yet.

[Jenise]

Tonight will be burgers and hot dogs at a friend's croquet party. Am going to make and take a veggie side dish for self-defense.

Tonight we are having Beef Short Ribs in Roasted Hatch Chili and Chipotle Pepper Sauce. Sides will be a Tomato Paella with Arborio Rice, onion, garlic, tomato paste Spanish pimentõn and saffron. Roasted veggies consisting of fennel, long red and yellow peppers I picked up at Farmer's Market which the grower labeled, "roasting peppers", fresh lemon wedges, thyme springs, and a few carrots.

...long red and yellow peppers I picked up at Farmer's Market which the grower labeled, "roasting peppers"...

I used to be able to get some long, slightly curly red peppers that the grocer called "frying peppers" or "farmer's peppers". They were sweet and tasty.

For roasting I just use any old sweet red peppers I find at the store.

[Jenise]

Tonight we are having Beef Short Ribs in Roasted Hatch Chili and Chipotle Pepper Sauce. Sides will be a Tomato Paella with Arborio Rice, onion, garlic, tomato paste Spanish pimentõn and saffron. Roasted veggies consisting of fennel, long red and yellow peppers I picked up at Farmer's Market which the grower labeled, "roasting peppers", fresh lemon wedges, thyme springs, and a few carrots.

Tell us more about your tomato paella. That's an intriguing thought.

Using some home produce.
A friend coming to stay for a few days (when we get out of lockdown#5) likes jam on his toast and I don’t have any on hand so I’ve made a few jars of lemon butter, enough so there is a jar for my marmalade supplier as well.
And my olives, picked three months ago and brined, were ready for the final step and have gone under oil with garlic, lemon Rosemary and thyme.

Jenise,
Here is the recipe I use. I have been making this for years. Comes out looking just like the picture and is totally delicious in its simplicity. Make a pretty presentation, as you can see...
https://wednesdaychef.typepad.com/the_w ... ans-t.html

Last night I made Thai green curry with beef (thinly-sliced flank steak in this case), cauliflower, and green bell pepper.

-Paul W.

[Jenise]

B/S chicken thighs are marinating in dijon mustard, dry white vermouth and loads of tarragon. Those will be dredge in a 50/50 flour/cornmeal combo and oven roasted on sheet pans until crusty. One of the simplest and most divine of dinners. Brother and BIL are going to join us, will serve various veggie sides not all dreamed up just yet, but likely involving purple daikons, tomatoes and artichokes.

[Jenise]

Using some home produce.
A friend coming to stay for a few days (when we get out of lockdown#5) likes jam on his toast and I don’t have any on hand so I’ve made a few jars of lemon butter, enough so there is a jar for my marmalade supplier as well.
And my olives, picked three months ago and brined, were ready for the final step and have gone under oil with garlic, lemon Rosemary and thyme.

How cool you made your own olives. Have your own tree?

[Jenise]

Jenise,
Here is the recipe I use. I have been making this for years. Comes out looking just like the picture and is totally delicious in its simplicity. Make a pretty presentation, as you can see...
https://wednesdaychef.typepad.com/the_w ... ans-t.html

Printed it, it's on the menu for tomorrow. BTW, ages ago a tomato paella recipe got printed in the NYT and Stuart Yaniger raved about it. Tomatoholic that I am, I always meant to hunt that down; since Mark Bittman used to write for the NYT I presume this is that recipe! Can't tell you how excited I am to get it, FINALLY. Like I said--tomorrow! Thank you so much for posting the link!

How cool you made your own olives. Have your own tree?[/quote]

Yes , we were given some olive trees when we bought our country property, one survived. After 10 years this is only my third harvest but the largest, 800 gram about 2 pounds in your money. Frankly this is enough for me. Hoping these will be as tasty as the small batch from the last harvest.

Jenise, it is indeed the same recipe from the NYT.

Stuart Yaniger. There was a character!

[Jenise]

Yes, was talking about him just the other day when discussing spouses who have entirely different tastes in food. His then-wife was a fast food burger junkie who dined this way solo most nights while he was a vegetarian and renowned home cook. Doesn't get much more opposite than that!