steve h.'s Profile

Title Last Reply

What's for Dinner #356 - The Tail End of March Edition!

Why, yes.

Edited to add: the Zuni bread salad is a thing of beauty. Salt, pepper, thyme, garlic, currents and pine nuts are the ingredients but it's the drippings from the chicken that's layered on top that put this bread salad over the top. It's the chicken drippings, more than anything, that need to be reheated.

37 minutes ago
steve h. in Home Cooking

What's for Dinner #356 - The Tail End of March Edition!

Clearing out the coolerator. I'll gently reheat a breast lobe of Zuni chicken. The leftover bread salad will get a kiss of olive oil before reheating. Deb will sauté some baby artichokes cluttering the fridge and reprise the green beans. House red will wash things down.

Deb was rummaging through the film archives and came up with same-old/same-old. I dug a little deeper and found some dusty DVDs of the Avengers: Diana Rigg as Mrs. Peel, Patrick Macnee as John Steed. Classic stuff. I'll play a few episodes from 1965.

Cheese and port for afters.

Rome, Amalfi Coast, Florence, Milan- Thoughts? Recommendations?

I like Rosciolli. Their burrata is the best. Their pasta carbonara, on a good night, can be transcendent. The wine selection is quite good. The breads are outstanding.

Keep in mind that this place is a gourmet deli that hit it big on the interwebs so expect cramped seating, possibly brusque service and noise. I've been going there for years, both lunch and supper. I like it but others differ.

about 3 hours ago
steve h. in Italy

What's for Dinner #356 - The Tail End of March Edition!

Thanks. A little unorthodox perhaps, but it played out well. The California sparkler put the meal in context.

about 5 hours ago
steve h. in Home Cooking

What's for Dinner #356 - The Tail End of March Edition!

Food for thought.

about 5 hours ago
steve h. in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

It's been a good day. Temperatures hit the high 40s, contractors have finished all the heavy lifting. Harmony has been restored to my household.

Dinner tonight will be a brunch menu. Deb's clam dip will, in due time, be followed by salmon eggs benedict. This is both a bit of a celebration and a necessary cleaning out of the coolerator. A well-chilled California sparkler will wash things down. Local cable channel is hosting an NCIS marathon. 'Nuff said.

Snow patches are in full retreat. The garden needs attention and all the kitchen knives need sharpening. It would appear spring has finally arrived.

What's for Dinner #356 - The Tail End of March Edition!

It will be offalicious.

1 day ago
steve h. in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

Brilliant.

1 day ago
steve h. in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

Nice.

1 day ago
steve h. in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

That's one hell of a meal. Well done.

Your young'un is pretty impressive.

1 day ago
steve h. in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

Sailboat racing is riveting.

https://m.youtube.com/watch?v=ukY6pQk...

1 day ago
steve h. in Home Cooking
1

What's for Dinner #356 - The Tail End of March Edition!

Big fan of both the River Cafe and their cookbook.

Never knew cricket could be gripping. ;-)

What's for Dinner #356 - The Tail End of March Edition!

A boneless ribeye will be seasoned and seared in a cast iron pan and finished off in the oven. There will be a baked potato on the plate. A salad will be on the side: hearts of romaine, blue cheese, red onion, cherry tomatoes topped by a dressing of evoo, red wine vinegar, salt and pepper. A decent red will wash it all down.

This should be a dining room meal but NCIS followed by the New Orleans spawn will be on so that won't be happening. Deb insists.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Crispy-fried scrapple topped with a farm-fresh egg works for me.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Thanks.

The bread salad really puts the dish over the top.

Mar 24, 2015
steve h. in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Skin is important.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

After heavy salting and two days of air drying in the coolerator, the skin becomes quite thin and translucent. It also becomes staggeringly delicious. It's all there.

Judy Rodgers is missed.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Tasty stuff.

Mar 23, 2015
steve h. in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Zuni Chicken, Judy Rodgers' gift to the rest of us, is on the menu tonight.

The bird was salted, seasoned and has been hanging out in the coolerator for two days now. The requisite bread salad will be there to sop up the juices. A modest red will be paroled from the wine jail to wash it all down. NCIS: LA will be on the plasma, Deb insists.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Let's eat them!

...only kidding.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Very cool.

This whole goat adventure fascinates me. Are these grazing goats that are rented out to crop grasses/weeds? I saw what I thought were railroad tracks. Can one herder keep a flock in check in the event of a passing train? Volunteers don't get paid so I'm guessing a part of the proceeds get donated to a charitable non-profit?

Very interesting.

Re: farm-fresh eggs. You'll never go back to the store boughts. Next time you score a fresh batch, fire up a classic pasta carbonara in the style of Roscioli. Guanciale, quality cheese, quality pepper, imported pasta dial this humble dish to 11.

Melanie Wong has a thread on the San Francisco board chronicling her quest for farm fresh eggs:
http://chowhound.chow.com/topics/8954...

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Duck ragu redux was mighty tasty. Cracklings, the secret ingredient, push this simple dish over the top.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Good looking meal.

Deb and I were in Berlin early June. We enjoyed asparagus a minimum of once a day.

Sancerre is a solid wine that goes with everything. Highly underrated in my book.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Burning the candle at both ends and using a blowtorch on the middle. ;-)

Carry on!

Mar 22, 2015
steve h. in Home Cooking
1

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Dick ragu (© Frizzle/NZ) is up tonight.

We're clearing out the coolerator and the ragu needs to be reprised. Like so many other sauces, duck ragu benefits from a short exile in the fridge. Imported tagliatelle will substitute for housemade pappardelle. House red will wash this meal down.

Grass patches outnumber snow patches on my lawn 3:1. I'm OK with that.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

A typo of Frizzleesque proportions.

The best of Connecticut?

I try to go there twice a year (anniversary and wife's birthday). It's an oasis of calm and stability.

The best of Connecticut?

Good call on both Dutchess and Hummel dogs.

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

Ah, the white asparagus.

Your meal sounds/looks terrific.

Mar 22, 2015
steve h. in Home Cooking

What's for Dinner #355 - The SPRING Edition! [Through March 24, 2015 ]

To be continued...

Mar 21, 2015
steve h. in Home Cooking
1