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#6951 thistle

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Posted 19 February 2012 - 09:41 PM

Zora, I am a little torn on my daughter's turn back to a vegetable-focused diet, especially since she really doesn't like a lot of veggies. But I experimented a lot w/ my diet when I was younger (now I eat almost everything), & my mom said she was a picky eater, & when people tried to force her to eat things, it just backfired. So now, I'm just going with it...

#6952 zoramargolis

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Posted 19 February 2012 - 09:59 PM

^it's all you can do. she may restrict her diet even more, especially if her best friends don't eat seafood, or are heaven forbid, vegans. but eventually, it works out. my daughter (now 21 years old) is no longer a vegetarian. she's even started cooking meat dishes for herself and her boyfriend.

dinner tonight:
beef and beer stew with carrots, leeks, celery, rutabaga
pan-roasted brussels sprouts
Quail Creek Bakery pugliese

2008 Cosentino pinot noir

#6953 darkstar965

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Posted 19 February 2012 - 10:24 PM

- butternut squash soup with leek (no dairy)
- roast leg of farmers-market lamb seasoned simply with lots of fresh rosemary from herb garden (go global warming! :) ), garlic, s&p
- tossed greens and red onion with sherry vinegar, shallot and german mustard vinaigrette

2008 LaGarde Primeras Vinas malbec*

* one of the nicer malbecs we've had in awhile with remarkable balance of acidity and flavors; thanks to the good people at Planet

#6954 Pat

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Posted 20 February 2012 - 10:22 AM

Last night:
Butter lettuce salad with avocado, cucumber, tomatoes, nicoise olives, and croutons; vinaigrette
Green pancakes with lime butter
Escarole and Roasted Shallots
Caramelized fennel with goat cheese

The pancakes and fennel were both recipes from Plenty, and the escarole (which I've made a number of times now) is from The Babbo Cookbook. The pancakes were small enough that it wasn't too much food overall. The leftover pancakes should reheat okay, I think.

Saturday night:
Baked chicken legs
Steamed broccoli
Baked spicy cheese fries

#6955 Fishinnards

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Posted 21 February 2012 - 12:35 PM

Sunday, leftover lamb penang curry, pork jerky with jeaw, som tom Thai (green papaya, garlic, fresh chillies, palm sugar, peanuts, green beans, lime juice, fish sauce, tamarind, tomatoes), raw vegetables, and brown jasmine rice.
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Yesterday, Khai Jiao and freshly made som tom Thai with Thai red rice. Very simple, but very satisfying.
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#6956 Heather

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Posted 21 February 2012 - 06:34 PM

Gingerbread pancakes for Shrove Tuesday
Bacon
Applesauce
Cider or orange juice


#6957 lperry

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Posted 21 February 2012 - 09:49 PM

Mixed greens salad with a tarragon vinaigrette
Roasted asparagus
Potatoes put through the food mill then mixed with butter, cream, and a bit of hot sauce

#6958 Pat

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Posted 22 February 2012 - 08:39 AM

Cream of asparagus soup
Broccoli salad
Leftover chicken legs
Leftover mashed potatoes with broccoli

#6959 zoramargolis

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Posted 22 February 2012 - 09:27 PM

pan-braised eco-friendly boneless pork loin chops with sauce charcutiere
puree of potato and rutabaga
braised cabbage with caraway

2008 X Winery pinot noir

#6960 darkstar965

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Posted 22 February 2012 - 10:00 PM

pan-braised eco-friendly boneless pork loin chops with sauce charcutiere
puree of potato and rutabaga
braised cabbage with caraway

2008 X Winery pinot noir


Hmmm. Have bone-in pork chops defrosting for tomorrow. "Sauce charcutiere"? Do tell. And thanks!

#6961 kirite

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Posted 22 February 2012 - 10:09 PM

Simple vegetarian dinner tonight. Texmati brown rice, low salt black beans, shallots, Italian parsley, and salsa (from Whole Foods) with a very nice zinfindel.

#6962 lperry

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Posted 23 February 2012 - 09:06 AM

Seventeen bean soup with chiffonade of collards, topped with shredded romano and/or tortilla chips
Cornbread with sun dried tomatoes and feta

#6963 zoramargolis

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Posted 23 February 2012 - 09:18 AM

"Sauce charcutiere"? Do tell. And thanks!

It's a pan reduction sauce. In this case, I browned the pork chops and removed them from the pan, poured off some of the oil and then sauteed some chopped shallot, deglazed the pan with chicken stock and white wine, and put the chops back in the pan and covered it. Once the chops were cooked, I removed them from the pan, reduced the stock, added some creme fraiche, whole grain mustard, chopped up cornichons and capers, and chopped fresh parsley, thyme and rosemary (I would've used chives if I'd had some), and spooned the sauce over the chops.

#6964 Fishinnards

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Posted 23 February 2012 - 09:27 AM

papads, chapatis, sabud masoor (lentils, garlic, onion, cumin seeds, chilli), new potatoes (cumin seeds, hing, coriander, amchoor, turmeric, chilli), green beans (mustard seeds, garlic, chilli)
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#6965 zoramargolis

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Posted 24 February 2012 - 04:16 PM

merluza a la bilbaina (pan-grilled hake filets finished in a olive oil, garlic, chile, parsley and white wine sauce)
braised lacinato kale
potato-rutabaga mash (leftover)

2010 Botani dry muscat

#6966 zoramargolis

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Posted 26 February 2012 - 05:19 PM

last night, dinner for relatives:

cheese and charcuterie platter, and Pedro Pan's wild yeast-poolish crusty bread
bourbon manhattan or Cocchi Americano-prosecco spritzer

spinach, kale and homemade ricotta pancakes with cilantro lime butter*
NV Gasparini prosecco

charcoal grilled eco-friendly boneless leg of lamb, marinated for five days in yogurt, mint and aromatics
roasted asparagus
elephant beans in fennel-scented tomato sauce
roasted spiced sweet potato wedges with creamy lemon grass-ginger dipping sauce*
2003 Clos de Sixte lirac
2010 Grand Veneur cotes du rhone

meyer lemon cheesecake with lemon curd topping
Peet's espresso

*adapted from recipes in Plenty by Yotam Ottolenghi

#6967 Fishinnards

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Posted 27 February 2012 - 11:30 AM

On Thursday I did a cooking class with some international students. We made Kao Soi (aka Chiang Mai curry noodles), the Northern Thai version of a Burmese dish, Ohn no khauk sway. It is a coconut milk based chicken curry served over egg noodles with various garnishes/accompaniments. The students get to do most of the prep work.
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We even made our own curry paste. Here is the curry in the pot.
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Accompaniments include garlic/chilli oil that we made, pickled mustard greens, sliced shallots, limes, cilantro, and deep fried noodles. Everybody enjoyed it.

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The Thai student found it mild to medium spicy, while the Russian student was crying from the heat (oops). It was declared delicious.
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We didn't deep fry our own noodles, though.
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#6968 lperry

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Posted 27 February 2012 - 01:19 PM

^Gorgeous food!

Roasted butternut squash risotto
Creamed purple pearl onions (my first attempt)
Broccoli rabe briefly pan fried in olive oil then sprinkled with chili flakes

#6969 zoramargolis

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Posted 27 February 2012 - 02:44 PM

^Gorgeous food!

Word! Eric, perhaps you will consider doing a Thai cooking class for us, sometime! I'm sure a number of DR folks would be interested, and would contribute to the cost of materials. Whadday say?

#6970 Fishinnards

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Posted 27 February 2012 - 04:14 PM

Word! Eric, perhaps you will consider doing a Thai cooking class for us, sometime! I'm sure a number of DR folks would be interested, and would contribute to the cost of materials. Whadday say?

I could be persuaded. I work for beer :D .

#6971 Smita Nordwall

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Posted 28 February 2012 - 08:48 AM

I could be persuaded. I work for beer :D .

I'll be the first to sign up. :)

#6972 DanielK

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Posted 28 February 2012 - 09:30 AM

I have beer! Who has a kitchen?

#6973 lperry

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Posted 28 February 2012 - 09:49 AM

I can go get beer, but my pre-WWII kitchen is big enough for two or three, max. :( With enough people, maybe we could rent a space, like a church kitchen?

#6974 zoramargolis

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Posted 28 February 2012 - 01:05 PM

So far, porcupine has volunteered to host, but now has a smaller kitchen than the one in her old house, so only can fit six. I'm seeing the group formed already, by virtue of the comments above, unless someone knows of a bigger space, and we can open it up to the rest of the board...

#6975 Scott Johnston

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Posted 28 February 2012 - 02:18 PM

Claudia and I would love to come (if there is room). Maybe set up a Skype camera?

No more wafer thin mints for me!!!!


#6976 darkstar965

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Posted 28 February 2012 - 03:26 PM

Don't have a kitchen to offer but I'd bring beer--whatever Eric likes best. We'd be very interested. :P

#6977 zoramargolis

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Posted 28 February 2012 - 05:03 PM

Fishinnards has indicated a preference for a small group this time out. He and porcupine are going to need to put their heads together and come up with a date. Once we know the date, and we know who is available, we'll figure out a way to see who gets to come...

#6978 darkstar965

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Posted 28 February 2012 - 08:56 PM

- All-day crock-potted farmers' market lamb shanks with tomatoes, root veggies, garlic and herbs
- Mashed cauliflower with garlic
- Tossed mixed greens with an anchovy, lemon and reggiano vinaigrette

Remaining 2008 LaGarde Primeras Vinas Malbec

#6979 DanielK

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Posted 28 February 2012 - 09:44 PM

Fishinnards has indicated a preference for a small group this time out. He and porcupine are going to need to put their heads together and come up with a date. Once we know the date, and we know who is available, we'll figure out a way to see who gets to come...


Even though I was one of the first few in, I think a lottery for spaces once the date is announced is the best way.

#6980 kirite

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Posted 28 February 2012 - 10:24 PM

Grilled salmon in cedar papers--via Gena Knox--surrounded by fresh zucchini spears, thinly sliced kalamata olives, finely chopped sun dried tomatoes in olive oil, and lots of minced garlic. I would be happy to provide the recipe and cooking times.

#6981 darkstar965

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Posted 28 February 2012 - 10:34 PM

Grilled salmon in cedar papers--via Gena Knox--surrounded by fresh zucchini spears, thinly sliced kalamata olives, finely chopped sun dried tomatoes in olive oil, and lots of minced garlic. I would be happy to provide the recipe and cooking times.


yes please!

#6982 goldenticket

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Posted 28 February 2012 - 10:39 PM

Word! Eric, perhaps you will consider doing a Thai cooking class for us, sometime! I'm sure a number of DR folks would be interested, and would contribute to the cost of materials. Whadday say?

Even though I was one of the first few in, I think a lottery for spaces once the date is announced is the best way.

I would be VERY interested, and would like to be included in the lottery, or future class(es)! I drool every time I see your posts, Fishinnards!

I did try my hand at Kao Soi this weekend, using the recipe 22209 provided from a picnic a couple years ago. It was quite tasty and pretty easy, but I didn't go so far as making my own curry sauce!

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#6983 kirite

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Posted 28 February 2012 - 10:49 PM

This is a modified recipe for two. 1/3 cup of one inch long zucchini spears, 1 1/2 tablespoons of fresh thyme, 2 tablespoons of sliced and pitted kalamata olives, 3 tablespoons of sundried tomatoes in olive oil, six cloves of finely minced garlic, 2 tablespoons of olive oil, with a touch of lemon pepper. Grill at 500 degrees for 5 minutes with the vegetables facing the grill, then turn and grill for four minutes. The salmon should be grilled in Gina Knox cedar papers. Happy eating!

#6984 porcupine

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Posted 29 February 2012 - 08:21 AM

So far, porcupine has volunteered to host,

You mean, "zora has volunteered porcupine to host." :P But I'm happy to do it, and have several ideas for including more people. Will get details out once fishinnards and I have them. Meantime my only request is that everyone chip in to cover the cost of ingredients and beer for the chef.

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#6985 lperry

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Posted 29 February 2012 - 09:32 AM

Dan dan noodles. Shanghai cabbage on the side. The sauce is on the bottom of the bowl, and I mixed mine by the recipe and Mr. lperry's with 1/4 the suggested spice oil. My mouth was numb and my nose was running, but I wasn't crying, so I'd say the spiciness is just right. :)

dan.jpg

I changed the recipe in two ways. First, that's minced, pressed tofu instead of pork, and second, those are rice noodles to keep it gluten-free for Mr. lperry. Next time I'll try to find some that are thicker, I think.

A huge thank you to Goodeats for helping me with the zha cai! :)

#6986 bettyjoan

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Posted 29 February 2012 - 12:40 PM

Loaded baked potatoes (loaded with a weird rotisserie chicken/mayo/Dijon/relish/garlic/vinegar salad)
Peas

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#6987 goodeats

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Posted 29 February 2012 - 12:59 PM

lperry: too funny-I was looking at the same recipe bc I had a craving for Dan Dan noodles! I finally see the ya Cai part...

At the store I saw dried yam noodles that are thicker, but not sure I'd they're gf. Will check if I go this wknd.

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#6988 zoramargolis

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Posted 29 February 2012 - 01:32 PM

You mean, "zora has volunteered porcupine to host." :P But I'm happy to do it, and have several ideas for including more people. Will get details out once fishinnards and I have them. Meantime my only request is that everyone chip in to cover the cost of ingredients and beer for the chef.

:rolleyes: porcupine was very generous (and also interested enough in Thai cooking) to respond positively when I asked if it were possible...

#6989 lizzie

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Posted 29 February 2012 - 01:53 PM

Zora, I am a little torn on my daughter's turn back to a vegetable-focused diet, especially since she really doesn't like a lot of veggies. But I experimented a lot w/ my diet when I was younger (now I eat almost everything), & my mom said she was a picky eater, & when people tried to force her to eat things, it just backfired. So now, I'm just going with it...

I have a 16 year old who has been a pescetarian for 3 years now. She fortunately likes most vegetables, but she has become quite fond of many healthy greens that were not as regular a part of our diet a few years ago. I use spinach, kale and bok choy quite a bit, and she really likes these in sauteed or in soups (I made a 15 minute Rachel Ray shrimp and bok choy soup last night that was quite good (which I hate to admit because I am not a fan of hers), and added soba noodles instead of spaghetti, to up slightly the protein content). We also make a quick tofu, mushroom and spinach soup and superload the spinach. That your daughter eats seafood hopefully steers her away from the carbo loading diets many teen vegetarians rely on. We do eat a lot of fish, but really mix up the preparations, including fish tacos, fish in parchment and many grilled efforts. Also, try options such as the morning star brand black bean burger, by far our favorite veggie-friendly burger, which you can grill while making regular burgers for the rest of the family. I have found that more often than not, I am not making two completely different meals. I actually have also taken much inspiration and many ideas from Zora's postings from when her daughter was a vegetarian.

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#6990 lperry

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Posted 29 February 2012 - 03:33 PM

At the store I saw dried yam noodles that are thicker, but not sure I'd they're gf. Will check if I go this wknd.


Thanks! I have a few packs of Vietnamese and Thai rice noodles, although they are dried. It's easier than I thought it would be, but we are lucky to live where we have so many resources.

#6991 monavano

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Posted 29 February 2012 - 07:56 PM

Brinner :)

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Skirt steak hash with a poached egg and chimichurri.

#6992 qwertyy

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Posted 29 February 2012 - 09:34 PM

You mean, "zora has volunteered porcupine to host." :P But I'm happy to do it, and have several ideas for including more people. Will get details out once fishinnards and I have them. Meantime my only request is that everyone chip in to cover the cost of ingredients and beer for the chef.


I would LOVE to do this*, and I'd be more than happy to host**, but I'm traveling soon and won't be available until April.

*I dream at night of being adopted by Fishinnards and zoramargolis. I imagine it to be a pretty blissed out life.

**My kitchen has a large island that could fit 6-8 people around it and I have a 6-8 person dining table, but the stove would be a little difficult for more than 2-3 close observers. I would also pay for so, so much beer and produce to make this happen. (But my knives suck.)

#6993 darkstar965

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Posted 29 February 2012 - 10:40 PM

- Cold Country King Salmon baked en papillote with a toasted fennel seed/coriander seed rub*
- jasmine rice cooked in broth with lemon essence and chopped fresh cilantro
- tossed greens with the best fish-sauce vinaigrette recipe I've yet discovered after trying Momofuku's and too many others

2007 J.K. Carriere Pinot Noir

*inspired by kirite (thank you!), made possible by Traveler at Cold Country and with help from Tyler Florence

#6994 kirite

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Posted 29 February 2012 - 10:53 PM

Thanks so much. Will definitely try it. Tonight's star was a vegetarian side. Heat pan with olive oil. Add 2 large shallots, 1/2 cup grape tomatoes, 1/2 cup chopped zucchini, and 8 cloves of sliced garlic. Slow cook for about 8 minutes and garnish with minced fresh basil.

#6995 JuneBacon

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Posted 01 March 2012 - 08:14 AM

:rolleyes: porcupine was very generous (and also interested enough in Thai cooking) to respond positively when I asked if it were possible...


Did the other thread get locked or deleted? I can't access it.

#6996 porcupine

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Posted 01 March 2012 - 08:25 AM

Looks like it was deleted. I'll start a new thread once the date is established. You'd think in this age of instant communication three people could figure it out right away. :P But March is a crazy month for me and fishinnards has a real job.

Elizabeth Miller
fast cars, slow food


#6997 JuneBacon

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Posted 01 March 2012 - 08:29 AM

and fishinnards has a real job.


I call shenanigans. You can't have a real job and have time to make all those delicious meals !

#6998 lperry

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Posted 01 March 2012 - 09:14 AM

Continuing to try to cook authentic Chinese dishes,

Pan fried radish cake with a sweet chili dipping sauce
Sichuan dry fried string beans
Bitter melon, thinly sliced and dressed in a sugar/chili mixture

I like the beans, but I think from now on I'm going to cheat and steam them then add the seasonings. Too much oil. The bitter melon was an attempt to recreate a dish I had in Beijing, and I was semi-successful with no recipe and the opinions of all the diniers who were with me. I'll try it again.

#6999 porcupine

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Posted 01 March 2012 - 09:26 AM

Did the other thread get locked or deleted? I can't access it.

New thread now in E&G forum.

Elizabeth Miller
fast cars, slow food


#7000 Pat

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Posted 01 March 2012 - 09:31 AM

Garlic toast
Leftover cayettes with Swiss chard
Leftover crunchy pappardelle

The two leftovers last night were both from newly acquired cookbooks. The pappardelle from Plenty had broccolini, mushrooms and panko (hence the "crunchy") in a cream sauce. I liked this a little less than the first two recipes I made from the book, but it was still pretty good. I didn't measure the panko real precisely, and I don't think this was as crunchy as it was supposed to be. It was also a little dry. I added some of the reserved cooking liquid but apparently not enough.

The cayettes--pork, beef, and chicken liver patties--were from The Essential Pepin. I loved these. The chicken livers take these above and beyond. There are also greens mixed into the patties. It was supposed to be spinach or spinach combined with chard, kale, or similar greens, but I misread when I made my shopping list and thought it was supposed to be any one of those greens, so I only bought Swiss chard. Having not had these before, I don't know if it made a difference, but I doubt it. One of the best dishes I've made thus far in 2012.





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