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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Sat Jan 16, 2021 12:24 pm

Last night: food you eat with your hands. Started with grilled artichokes which we followed with lamb burgers plated with a pasta and white bean salad. With those, kind of a domestic syrah 101.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Larry Greenly

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Re: What's Cooking (Take Three!)

by Larry Greenly » Sat Jan 16, 2021 5:36 pm

Tonight, for my BD+1, I'm having an organic, grass-fed bone-in ribeye. I'm trying to decide among Ripple, Mogen David, Franzia Fruity Sangria or Franzia Pink Moscato. Decisions, decisions. :roll:
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Jeff Grossman

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Re: What's Cooking (Take Three!)

by Jeff Grossman » Sat Jan 16, 2021 6:14 pm

Jenise wrote:Last night: food you eat with your hands. Started with grilled artichokes which we followed with lamb burgers plated with a pasta and white bean salad. With those, kind of a domestic syrah 101.

Gosh, white bean salad is really difficult finger food.

Larry Greenly wrote:Tonight, for my BD+1, I'm having an organic, grass-fed bone-in ribeye. I'm trying to decide among Ripple, Mogen David, Franzia Fruity Sangria or Franzia Pink Moscato. Decisions, decisions. :roll:

Retsina. Then you'll really have something to complain about.
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Paul Winalski

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Re: What's Cooking (Take Three!)

by Paul Winalski » Sun Jan 17, 2021 12:25 pm

Sorry about that last garbled (and now corrected) post. The cursor on this laptop doesn't always go where I want it to.

The Ants Climbing a Tree came out delicious even though I mistakenly added the chopped scallions too early.

-Paul W.
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Re: What's Cooking (Take Three!)

by Larry Greenly » Sun Jan 17, 2021 2:34 pm

Paul Winalski wrote:Sorry about that last garbled (and now corrected) post. The cursor on this laptop doesn't always go where I want it to. -Paul W.


I learned some time ago I can't touch type on a laptop if the touchpad is active. I constantly brush it and the cursor flies everywhere. So I use a mouse.
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Sun Jan 17, 2021 4:16 pm

One of my faves tonight: pot roast.
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Re: What's Cooking (Take Three!)

by Jenise » Mon Jan 18, 2021 2:10 pm

Sous vide pork last night, with whole spices, fruit slices, fresh rosemary and bay leaf in the bags. Couldn't decide on what influence to specifically attribute it to in terms of choosing accompaniaments so went with 'tropical South American'--say, Costa Rica--and gave it sweet potato roasted with chopped garlic and snow peas adorned with unsweetened dried coconut, all of which turned out pretty en pointe. The snow peas with dried coconut were especially compelling.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Wed Jan 20, 2021 11:40 am

Yesterday I got in the mood for pot roast, but didn't have the right meat for that so put some frozen meatballs to work roasting with similar sized chunks of russet potato and celery. Pretty delish with an old Bordeaux.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Fri Jan 22, 2021 2:32 am

Cold sesame noodles -- made with bucatini. So there! :lol:
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Re: What's Cooking (Take Three!)

by Paul Winalski » Fri Jan 22, 2021 11:08 am

I can't find bucatini in the local supermarket. I'll have to try Whole Paycheck or Trader Joe's, I guess.

-Paul W.
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Re: What's Cooking (Take Three!)

by DanS » Fri Jan 22, 2021 6:14 pm

Paul Winalski wrote:I can't find bucatini in the local supermarket. I'll have to try Whole Paycheck or Trader Joe's, I guess.

-Paul W.


I found percatelli at Whole Paycheck. The next time I went in, the stock were down by half. The Westford WP didn't have any bucatini.

Bucatini was available at Idylwilde in Acton.
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Re: What's Cooking (Take Three!)

by Paul Winalski » Sat Jan 23, 2021 10:49 am

Thanks, Dan. I haven't been to Idlewilde in decades. It's a bit of a drive from Merrimack NH, and with COVID-19 I'm not traveling to Massachusetts. I discovered them when I worked for DEC in Maynard. I used to go there quite a bit back when the Nashua area markets were irretrievably pedestrian.

-Paul W.
Last edited by Paul Winalski on Sun Jan 24, 2021 10:55 am, edited 1 time in total.
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Re: What's Cooking (Take Three!)

by Jenise » Sat Jan 23, 2021 9:51 pm

Tonight I'm preparing mahi mahi. Before you get excited, let me share that it was previously frozen. Making matters worse: from Taiwan.

This is coming from the beggars-can't-be-choosers part of Pandemic life. Purchased it a few months ago at Trader Joe's thinking maybe better than no fish at all if prepared properly. I've got it soaking in milk with kaffir lime leaves, and will plan on panko-coating it and oven baking drizzled with butter. Either that or I'll pan-fry it in an egg-flour batter. Either way, I'm taking no chances on it being good-enough straight out of the package. Will try a new Luberon white with it that's a 50/50 blend of vermentino and grenache blanc, which sounds like a genius combination to get balanced fruit and acid.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Sun Jan 24, 2021 3:23 am

What does the milk do for it?
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Re: What's Cooking (Take Three!)

by Peter May » Sun Jan 24, 2021 7:39 am

I'm making bread.

Got dough rising in two bread tins, and another two tins worth on their first rise in a mixing bowl.
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Re: What's Cooking (Take Three!)

by Jenise » Sun Jan 24, 2021 12:42 pm

Jeff Grossman wrote:What does the milk do for it?


It neutralizes off-flavors possibly picked up in the IQF process and rehydrates. Only needs an hour or two, and the result is always fresher tasting fish. And last night's mahi, though not the texture of fresh as I know it in Hawaii, was delicious. Very unusual for me to eat my entire serving of fish, but I did.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Larry Greenly » Sun Jan 24, 2021 12:50 pm

I believe the milk trick is used in the same way when cooking wet scallops treated with STPP.
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Re: What's Cooking (Take Three!)

by Jenise » Sun Jan 24, 2021 1:17 pm

Tonight I'm roasting a stuffed porcelette 'collar'. At press time, no other details were available. :)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Sun Jan 24, 2021 3:42 pm

Thanks, Jenise (re milk answer).

Tonight: paella.
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Re: What's Cooking (Take Three!)

by Jenise » Sun Jan 24, 2021 6:04 pm

Stuffed porcelette is out, boneless baby pork steak marinated in a blender puree of green onions, light soy, dark soy, maple syrp, garlic, sesame oil, red chiles, kumquats and orange bitters is happening instead.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Mon Jan 25, 2021 8:30 pm

Bean soup and salad tonight: dried baby limas seasoned with tomato paste, thyme, bay leaf, garlic, dry white vermouth and a bit of bacon. My very favorite bean soup on the planet. And almost meatless (it's Monday).
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Wed Jan 27, 2021 5:15 pm

Petrale sole tonight, probably Julia Child's traditional.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Larry Greenly » Wed Jan 27, 2021 7:36 pm

Bowl of Cheerios tonight without any Peeps.
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Re: What's Cooking (Take Three!)

by Jeff Grossman » Wed Jan 27, 2021 10:56 pm

Is that like a cheerless peep at some bowling?
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