Tuesday, 4/3/18

Jason's night for dinner. He served bagels and tried to pass off pepperoncinis as the vegetable.

Monday, 4/2/18

I was feeling like I was in a cooking rut, so I tried a couple of new recipes, both from the archives of the NYT. First, roasted fish with brown buttered corn; I used haddock, but under the lemon-garlic butter that you roast the fish with and the really amazing corn sauce, I could have used an old shoe and it would have been delicious (if a little tough). The sauce is made by sauteeing corn in brown butter, pureeing half and seasoning it with lemon, garlic and parsley. If it was this good with frozen corn, I can't wait to make it again in the summer. It would also be good on grilled chicken, I think.

The other new dish was a roasted cauliflower salad with lemon-tahini dressing and crispy chickpeas. Another winner, so thank you NYT! With a little farro thrown in it made an excellent lunch, too.

Sunday, 4/1/18

Chicken and white bean stew with green chilis, from Homesick Texan. I didn't have any dried white beans, so used up the one can I had plus a can of white hominy, so it ended up a little more like a posole. I liked the use of a little masa mixed in at the end. It gave a nice flavor and texture. We also had some beets and (it almost is embarrassing to admit) a box of Red Lobster cheese biscuits that was hanging around that Jason mixed up for us. Yes, they are good, I admit.

Saturday, 3/31/18

Dinner in North Amherst; bread from Jason, more macaroons and chai shortbread from a book called "Sally's Cookie Addiction". Those were fine; the texture was pleasant but the flavor was almost too subtle. Plus the dough was very soft and tricky to roll out.

Friday, 3/30/18

  Got a late start roasting my pork shoulder for bo ssam. Therefore, I didn't really think it was tender enough. In fact, I think we all prefer pork shoulder in the slow cooker so I think I will just stick with that. The bo ssam accompaniments, a scallion-ginger sauce and a chili paste sort of sauce , are good, though.  We also had rice and some spinach  a recipe that I have made before (https://www.maangchi.com/recipe/sigumchi-namul) and really love, although a giant bag of spinach cooks down to such a silly little amount.

Thursday, 3/29/18

Dinner from Jason: tater tots, cheeseburgers and the leftover zucchini. I don't care what anyone says, tater tots are the best.

Wednesday, 3/28/18

Chicken parmesan, zucchini with semi-caramelized onions, no pasta because I forgot. I must say I make a very nice chicken parm. No complaints.
After dinner a made a batch of macaroons for Jason. I have used the recipe from David Levovitz's website before and they are always delicious. I think they are the best macaroons anywhere.