naxos

Last night made an old favorite - NYT tandoori salmon - a great dinner party recipe

(if we ever have dinner parties again )

Rice and salad along with the salmon.

Tonight salmorejo cordobes for appetizer and sheet pan chicken thighs cooked with broccoli, yellow pepper, onion and russet potato.

33 minutes ago, DonRocks said:

Nov 22, 2019 - "Here's What's Driving the Expansion of Jeni's Splendid Ice Creams, According to its CFO" by Dan Eaton on bizjournals.com

In the article, the CEO claims that "we have not lowered the quality of a single item" - that would not be in keeping with my experience. I won't come out and say "he's lying," because I have no proof of that, so let's just leave it at, "that would not be in keeping with my experience."

Perhaps there is an unchanged “single item” The trick is to find it.

I think it was both! Months later the cartons still in the freezer.

4 hours ago, Pool Boy said:

I find that ice creams that are the simplest are the best and hardest to screw up. I am the kind of person that generally does not like stuff in my ice cream - chunks of this and that dough, whatever - it does not belong in ice cream I eat. There are some rare exceptions involving properly very small chocolate bits and even more rare things when I make ice cream at home. Anyway, that is just another reason not to order complicated flavors of ice cream when out. But that's just me.

To keep this on topic, I will say that I sent a Jeni’s 6 pint gift to my SIL who is an ice cream lover and the verdict was too sweet!

I will say that the packaging was great and the dry ice works it’s magic- no melting in transit!

I did enjoy the Frose served on 14th street last fall though- the right amount of sweetness and the right temperature .

I also like my ice cream pure and devoid of things that need chewing.For me, the temperature had to be just right - when the ice cream is just a bit “stretchy” from cup to spoon. My favorite flavor had been Ben And Jerry’s White Russian .. but alas they discontinued that plain flavor and started adding all kinds of additions.

New Apero cocktail.

I made a batch of David Lebovitz’ ginger lemonade- added ice some Apero a Mandarin slice and topped with splash of seltzer.

Pretty tasty! Hubby had the lemonade with vodka-also delicious 

Summer dinner.. Slow roasted some cherry tomatoes and added them to the leftover cilantro chimichurri sauce.

Quickly marinated swordfish from WF with some of the chimichurri and grilled them.

Used the tomato chimichurri as a sauce for the fish 

Served with great corn from Twin Springs Farm and a salad of tomatoes avocado peppers and local lettuce.

For dessert blueberry and peach crisp.

The sword fish was very good- although nothing holds a candle to swordfish bought at the fishing pier in Montauk

I think bagels need to have holes

A great grilled flat iron steak from WF (and it’s on sale)cilantro chimichuri, this morning’s sourdough bread and a Greek salad. Doesn’t completely go together but those were the fresh ingredients I had.

Dessert was exceptionally good  blueberries and peaches  from Twin Springs Farm.

I’ll call around - I had seen that a few places had them but not fit pick up or delivery. But supermarkets that had sold them previously no longer do.

Maybe out of vogue.

They seem to be out of stock or not carried. I’m not sure if they have been discontinued or not. Was planning to make a decadent banoffee pie with a mistake order of extra bananas.

Does anyone know if they are available ?

Might be able to sub with McVities Hobnobs but won’t be the same .

I’ve emailed Mondelez the parent company and am waiting for a reply. Likely the bananas won’t wait .

17 minutes ago, DonRocks said:

Indeed they do, and I've gotten it from them once, before they reopened for dining service. The food traveled beautifully, but the soups were cold, and it took 5-10 minutes to bring them up to temperature at home (once we did, they were exactly like they are in the restaurant). Again, this was before they reopened for dining service, so I'm not sure how things are done now - I'd just call and ask (or, I can ask for you).

I looked at the takeout menu and soups are still on- apparently available warm and maybe one can choose frozen if I read the menu correctly.

17 hours ago, naxos said:

I seared the scallops and deglazed the pan  with butter, vermouth and lemon . They were fresh and sweet and much much better than the WF scallops 2 weeks ago.

Black Salt service was great- ordered and prepaid by phone for me and a friend and called when I arrived and the order was put directly in my trunk- truly contactless.

It has been brought to my attention that my previous post may have left a less than positive impression, which was definitely not my intention.Yes... the tuna was as you described and perfect for my dinner. I read Jeff’s reply. I am a big fan of Black Salt.Have had many New Year’s Eve dinners there as well as happy hours, regular dinners and lunches. I had intended to buy  toro and bluefin. When I called I spoke to a woman who answered the phone and I asked which fish is sashimi grade. She said tuna and king salmon. I asked for tuna. I was also picking up an order for a friend and when I delivered her fish I noticed that hers said  bluefin but my package said ahi. I called BSalt back, same woman, and asked why mine was ahi and friend had bluefin. She replied that “they” presume the customer doesn’t want bluefin because of the price and the default is the lower priced fish they label ahi.We had not discussed price at all tho.

In retrospect I should have specified but she didn’t let me know there was a choice. She did offer to change it, but I live half hour away.

39 minutes ago, DonRocks said:

I'm sure that some restaurants are doing okay right now, but I don't know of a single one that is.

I'd like to remind our readers that Corduroy (menu) is open for dining Wed-Sat, 5:30-10:30. I just made my reservation, and I encourage everyone to follow suit - Tom *loves* cooking for people, and he's one of the very best chefs in DC; the problem is that he's *terrible* at promoting himself or his restaurant. Corduroy could have won a James Beard Award by now, but they haven't even been nominated - not once. This hits home with me, hard - in a lot of ways, for what are (hopefully) obvious reasons.

In other news, I heard Kojo Nnamdi talking several times yesterday about Kwame Onwuachi, who has replaced Mike Isabella as the current media darling.

We have followed Corduroy from the first location to the new. We frequented the bar for early weekend dinners and the restaurant proper to celebrate special occasions. While we are not dining out now, I am sorely tempted by chefs wonderful soups.

I seared the scallops and deglazed the pan  with butter, vermouth and lemon . They were fresh and sweet and much much better than the WF scallops 2 weeks ago.

Black Salt service was great- ordered and prepaid by phone for me and a friend and called when I arrived and the order was put directly in my trunk- truly contactless.

A really nice reply and clarifying. I guess one could ask for the “ inner belly”.

Yesterday went to Black Salt and bought ahi and day boat scallops.

seared the tuna last night but saved the scallops for tonight since I overbought.

The tuna was excellent but next time will try bluefin

These are equations with only variables- no constants so solutions are difficult.

I have a 6 month old granbaby that I haven’t held since March. And to make this pertinent to travel, I’m hoping to find a fall beach rental but my kids worry that they might expose us older folks.

23 hours ago, DonRocks said:

Wow, no good takeout? I couldn't have made it.

(You all don't want to know how much I've spent on carryout in the past four months. I'm not sure *I* want to know.)

It’s been a tough slog for someone who, back in the day, packed up the kids and the car to drive from Perouges ( grabbed a galette first) to Crissier to snag a last minute lunch opening at Giradet.

I miss dining out and travel  but love to cook but have never mastered Asian cuisine which is what I miss most now. And being of a certain age, I’m restricting my contacts to grocery delivery.

Mastering sourdough though!

Last night made Tandoori ish baked chicken, cucumber avocado and tomato Raita and peach chutney from a disappointing bunch of peaches from WF and plain rice and naan  from WF.

We are missing our favorite foods but have not gone out nor ordered takeout since late February.

6 hours ago, DonRocks said:

Night One - Sashimi

Night Two: Cooked Fish

Sorry to hear but thanks for the information. Did you contact BS and ask about the uniqueness of the  tuna? Or allergy potential of the salmon?

Another thought... perhaps the second round of tuna came from a different part of the fish. I have read that each fish has prime parts.

Any update ?

Waiting to hear.. going tomorrow!

Grilled cheese sandwich with quick pickled red onions. Who knew it would be so tasty and a clementine for dessert.

How do you steam shrimp in a rice cooker?