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31 minutes ago, reedm said:

I didn't know that was possible. How did you do it? 

The particular model he bought (Duo Crisp + Air Fryer) has a sous vide setting. There's a line on the inside of the pot for the water fill. Still, it's different than the Sous Vide Supreme that I have (that was from a Christmas several years ago), so I still need to get used to it. The veal didn't cook evenly in the water. The sear made up for that, but I need to figure it out.

The SVS has racks that you can use to keep the pouches upright so the seal stays above water. That machine has to be stored away to have counter space for the Instant Pot, and this is a different shape, so I don't think those racks would fit. I had trouble keeping the pouch positioned in this.

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My husband made baguettes for the first time so that we could have banh mi and they were fantastic.  We used this recipe and it definitely was a good one: https://www.vietworldkitchen.com/blog/2007/05

Tonight was vegan night at Casa TrelayneNYC and I'm snacking on some chilled diced pineapple as I type this... The first two pictures are approx. 1 kg of wild and cultivated mushrooms.

Dinner party tonight: Hors D'oeuvre Homemade Cold-Smoked Salmon, Creme Fraiche, Home-baked Pumpernickel Julia Child's Chicken Liver Mousse [an outrageous recipe--heavy cream, a whole stick of butte

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Tonight I finally made the Ina Garten creamy tomato bisque I'd been planning to make for meals over Christmas and didn't. Then it was supposed to be over New Year's and wasn't. I had the heavy cream for it, just waiting (and aging) and the leek (which, for some reason, has been a difficult to obtain item for me during the pandemic) but hadn't gotten it together to make the soup. So, tonight I made it, or, rather, I made a half recipe and it still yielded a lot of soup. My husband really enjoyed it. The recipe is from Modern Comfort Food. It was excellent, but I should have cut the various alliums a little smaller.

The bisque was accompanied by leftovers of Ina's lamb shanks and some white bread I baked yesterday, and Armenian stuffed grape leaves that were for New Year's.

Last night:
Open-faced roast beef sandwiches with gravy
Green beans with toasted almonds and French’s fried onions
Leftover corn pudding
Leftover broccoli cheese casserole

I made some gravy using Better than Bouillon, and it came out pretty well. More of the white bread to serve the beef on (deli-sliced, from Red Apron, via NRG).

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I continue to work on clearing out the freezer. Well...

There were hot dogs in the freezer that had been there a while. Good hot dogs! (Zweigel's white hots). There was also a thing of meat sauce spice. OK, that wasn't in the freezer but in the pantry. Got it at the Rochester Public Market last time I visited my parents. So I got some ground beef and made meat sauce. Made a small thing of potato salad. Also, of course, lettuce salad. I drank a Genny, while the boy had a Saranac. So, an all Rochester dinner. (I note, now that I have the meat sauce spice, I am SO tempted to make garbage plates. But the boy will not eat them, so it would be a waste of time. Also, now I am out of hot dogs, so I will just wait until I am back in Rochester, and go out with my brother for garbage plates.)

This did result in having to get ground beef, which I do not usually keep around. So we also got some ground pork, and I made a bunch of meatballs and froze them. Big ones, so we can have meatball subs next week or the week after, and little ones, so that I can easily make a small batch of Italian Wedding soup soon. So, at least the meat in the freezer is new?

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Last night's dinner was coconut braised butternut squash over parmesan couscous.   We've been getting a butternut squash with each of our Misfit boxes and I decided to try this recipe on the latest squash.  The broiling definitely makes the dish as you don't want the squash to turn into puree and it kept it's shape perfectly.  I really liked how the harissa melded with the coconut milk and my husband did as well. 

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Last night NYT recipe for Thai inspired chicken meatball soup

https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup

Added lemongrass, galangal and makrut lime leaves to the broth and increased the broth/coconut milk ratio to favor the broth. It was delicious but most surprising were the chicken meatballs, which I baked rather than fried. I’d never thought about making chicken meatballs but used Bell and Evans ground chicken breast and they turned out great! I think I’ll try making Italian seasoned meatballs next.

 

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I spent the day schlepping the cat from vet to vet (and have to go back to Friendship tomorrow). So I was not up for cooking. Luckily, we had made chili with pork from the freezer and white beans yesterday to eat some night this week. So, salad, chili, and tortilla chips.

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24 minutes ago, saf said:

I spent the day schlepping the cat from vet to vet (and have to go back to Friendship tomorrow).

Oh, no. I hope your kitty's okay. Sounds worrisome.😿

Mundane here. We mostly had variations on leftovers tonight. Some new stuff provided the variations.

Saffron gougeres
Leftover sweet potato, kale, and black-eyed pea soup
Leftover pork tenderloin
Cranberry sauce
Steamed green beans with toasted almonds and French’s fried onions
Leftover corn pudding + steamed broccoli

The gougeres were remaining from ones I picked up at Souk on NYE Day. They're starting to get dried out by this point. There were a dozen little ones but it seems like an endless supply since we've only been eating a couple at a time.

Using the last of the Costco cranberries, I made some more of my cranberry-clementine sauce to go over the porcini pork leftovers, which worked nicely. I also finished off the green bean supply and half of the remaining broccoli. I mixed the broccoli together with reheated corn pudding and it made a good combination --color, flavor, and texture.

 

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1 minute ago, Pat said:

Oh, no. I hope your kitty's okay. Sounds worrisome.😿

 

Mehitabel has had issues for quite a while. We think it is a slow moving gastric lymphoma. I hope they can do something again this time. She hasn't eaten since Friday night. (although since we came home today she has had some food). So we got worried and started with her vet. Then off to Friendship for ultrasound, but got there too late. Of course, they didn't tell me that until an hour after we got there. It took another 2 hours to retrieve her. Tomorrow she goes back to actually get the ultrasound.

And this whole pandemic means the cat goes in to the vet alone... and I wait in the car.

Yet another reason to hate the pandemic. Poor girl. And thank god for a flexible job.

(And as I type, she just cleaned the leftovers out of the boy's ice cream bowl, and is now eating cat treats!) (That's not her in the pic. Thats Mr. Kitty. He is long gone now, but they overlapped. She's a brown tabby. And doesn't eat like he did!)

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Last week, I made a loaf of bread and it didn't rise.  Same recipe as I always use in the bread machine, just didn't work for whatever reason.  I hadn't thrown it out yet because I thought I might be able to use it for bread crumbs or similar.   I was in the mood for something comforting for dinner, and saw a recipe for tuna rice casserole.  It called for croutons on top, so I took my sad little loaf, chopped it up, and tossed it in the oven.  I'd forgotten that we were out of onions and celery so this really was the perfect recipe for last night.  We both wanted a little more flavor in the white sauce, so I tossed in some Penzey's Fox Point seasoning, roasted onion powder, oregano, and a sprinkle of cayenne powder.  It came out perfectly and we both enjoyed it.       

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New favorite way to do zucchini.  Cut into strips or wedges, toss in olive oil, s&p and za'atar, roast in the air fryer until golden.  So damn good.  Now I have to buy more zucchini

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Another round of vet visits, another night of not wanting to cook. So chili rellenos, stuffed with cheese and pulled pork, from the freezer, battered and fried. Some days I am glad that we put a lot of food in the freezer over the summer. Also salad.

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We got a vegetable box a few weeks ago. So there was a spaghetti squash here. I do not eat squash. So we had salad. And I had a steamed artichoke. And he had spaghetti squash, roasted, then tossed with tomato sauce, parm, mozzarella pearls, and fresh basil. Then more fresh basil on top.

I love artichokes.

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Chicken Tinga quesadillas, served with a simple salad. 
I poached and shredded three chicken breasts. They were set aside while I made the Tinga sauce. In a blender, I combined plum tomatoes, chicken stock used for poaching the chicken, chilies in adobo sauce, onion, garlic, cumin, and oregano. I then cook the sauce until it was very thick, add it in the chicken, and let it simmer for a while. Nicely spicy. 

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Salad. Fried chicken stuff.  Biscuits.

It was good!

Later there will be brownies, and experimental frozen peppermint stuff. It was homemade vanilla ice cream with smashed up peppermint candy. Sadly, the cream appeared to be less thick than usual, so... it was very icy. So today I got (another brand of) cream, whipped it, softened the ice cream, and whipped it into the whipped cream, and put it back into the freezer. We will see how it came out.

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Some days when you are working on eating down the freezer, you eat weird things.

Salad, of course. But then, we had found some tiny sausages, frozen, having been intended for pigs in a blanket for a party that had not happened.

So, pigs in a blanket for dinner! Why not? And the boy rejoiced.

The ice cream repair came out fairly well. And with brownies, it was extra good.

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37 minutes ago, saf said:

Spaghetti Caruso, salad, focaccia. Cheap red wine.

OK, not really spaghetti Caruso. Linguini. The end of a jar of red sauce, sautéed mushrooms, sautéed chicken livers. But tasty!

Oh, that sounds tasty. Do you make it? What else is on it?

I've made it using this recipe twice now. Slivered red onions, drizzle of honey, so good....

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I had defrosted some ground beef, and was looking on the Internet for inspiration when I came across a Thai-inspired ground beef stirfry. I made a sauce of soy sauce, fish sauce, sesame oil, chili paste, garlic, ginger, lime, and brown sugar. Browned the ground beef and separately sautéed yellow bell peppers, carrots, onions, and celery. I added the sautéed vegetables to the ground beef along with the sauce, and at the end threw in a whole jalapeño, sliced thin and let that cook together for a bit. Topped with cilantro and served over rice. Success!

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23 hours ago, dracisk said:

I never heard of spaghetti Caruso. That sounds so good!

I never had either, until we went to AV for the first time. We had heard about the white pizza and wanted to eat it.

White pizza for apps. Then mains. And here was this thing I had never heard of and it had chicken liver! I had to have it. So tasty. NYT has a good recipe, as does Lidia.

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1 hour ago, saf said:

I never had either, until we went to AV for the first time. We had heard about the white pizza and wanted to eat it.

White pizza for apps. Then mains. And here was this thing I had never heard of and it had chicken liver! I had to have it. So tasty. NYT has a good recipe, as does Lidia.

I think I only went to AV once. I remember the white pizza!

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