What's Cooking (Take Three!)

[Jenise]

"Ants climbing a tree" is a bit of stir-fried ground pork, Sichuan doubanjiang (chili bean paste), soy sauce, and soaked mung bean thread noodles cooked in stock until the noodles absorb nearly all of the stock. When you pick up the transparent bean thread noodles with chopsticks, bits of the pork cling to them like ants climbing a tree.

-Paul W.

That sounds divine, and I adore mung bean noodles. Can you post the recipe?

[Jenise]

Chicken soup tonight. Broth for Bob, with noodles for me. Apparently he picked up some intestinal bug on the trip home from abroad that's taken hold real good, and is now on Cipro and a liquid-only diet. No fun!

[Jenise]

Last night I roasted a whole filet of salmon to take to wine club. Slathered it with apple cider syrup then sprinkled liberally with chopped fresh rosemary and bacon salt. Fantastic.

Tonight: meat loaf, which I've been starving for.

[Jenise]

Brunch today: two slices of pan-fried meatloaf topped with a fried egg (for Bob) and chives. Peaches on the side.

Peaches on the side.

That's you?!

[Jenise]

Yeah, when viewed from behind.

Asparagus from the farm this morning, grilled with miso butter.
Duck patties with grilled blood orange and sauté potatoes.

[Jenise]

Asparagus from the farm this morning, grilled with miso butter.
Duck patties with grilled blood orange and sauté potatoes.

First rate combinations, just fantastic.

Asparagus from the farm this morning, grilled with miso butter.
Duck patties with grilled blood orange and sauté potatoes.

A riff on the Ottolenghi recipe you posted a little while ago?

A riff on the Ottolenghi recipe you posted a little while ago?

Possibly subconsciously, just did it on the fly. A simple meal with simple ingredients on hand, after a long day. It was a yummy meal.
Our reward for a five hour return trip to Melbourne for my eye treatments.
I
At least we get to go by the asparagus farm and rescue some big, fat export quality sparrowgrass from furriners,

Dinner last night was one of the first dishes I ever learned to cook--Joyce Chen's stir-fried beef with green peppers.

-Paul W.

[Jenise]

One of my favorite Chinese restaurants dishes, Paul. You're making me hungry!


Tonight: charcuterie tray of Italian cured meats, pickled green beans, and fresh chilled asparagus coated with lemon juice and parmesan cheese followed by Armandino Batali's meatloaf, garlicky green salad and roasted zucchini. For 30.

Dinner tonight will be gan bian niu rou si, Sichuan dry-fried beef and celery slivers.

-Paul W.

[Jenise]

For us, tonight will be Paul's beef and green peppers! (And all green, cuz I'm a purist.)

So I’ve done the stuff for the fundraiser na dreads to roc.
Grilled eye fillet
Thin purple asparagus lightly steamed with poached quail eggs and shaved white truffle.
Should be okay.

Not sure what na dreads are but if they come with fresh 'spargus with eggs and truffle, I'm rasta tonight.

Hey Jeff I’m obviously Rasta with ya. I really need to do the preview.
Tonight after 6 hours on the sausage sizzle I was happy to make some pappardelle which I served with pancetta, lots of butter and Parmesan and the rest of the white truffle shaved over
A side of asparagus

[Jenise]

Tonight: veal schnitzel with I don't know what yet.

Really enjoyed this pickled mushroom recipe
https://cooking.nytimes.com/recipes/101 ... room-salad

I used maitake and velvet peppolini from farmer's market, with shiitakes, creminis, and king trumpets from Korean supermarket

currently trying to lose a few, so didn't do the toast and creme fraiche, but maybe as an app for Thanksgiving.
But great on its own.

[Jenise]

Dale, did you use as much sugar as the recipe calls for? I love everything about the recipe but that part; not too sweet?

it’s our annual Beluga day so tonight we are grazing. Beluga caviar, smoked salmon, a smooth pate, a washed rind cheese. Blinis, toast points, fresh sourdough. Dill pickles, sour cream, sliced egg, egg salad, rocket. Freizenet bubbles to sip along.
It was all pretty damn good.

[Jenise]

Annual? A once yearly celebration, and what a spread! What are you celebrating?

Ooh, Barb, sounds yummy.

Dale, did you use as much sugar as the recipe calls for? I love everything about the recipe but that part; not too sweet?

Oh I should have said, I probably used more like 1 or 2 teaspoons rather than 3 tablespoons. I don't eat dessert, and habitually put in a fraction of whatever sugar is called for in recipes.

Barb, sounds great. Beluga is still banned in US, but I love it.