Cookaholics Bulletin Board

Made chicken noodle soup in anticipation of the predicted high of -3 F today. (they say to expect -19 overnight)

BBBBrrrrrrr!!!!

I made Cuisine at Home's Mushroom Wellingtons. Boy was that good!! Two large portabellas, cleaned out and filled with a mix of mushrooms, leeks, shallots, walnuts, and chives with some dijon and thyme,and a little roquefort, and then wrapped in puff pastry. It was meatless, but nonetheless, very rich and delicious.

I have made three recipes from this issue (February) and they have been very good.

Comfort food; meatloaf, mac n cheese, mashed pots(yeah, I know). Good stuff.

Also had mashed potatoes. My poor daughter has a sore throat and cold and asked for them with her be calf eyes so who I am to refuse her. I also made some cubed chicken breast with a quick cream sauce (thank you Penzey's Old World Seasoning) and carrots with fennel salt on them (LOVE this stuff).

Mary

Guests over .... she's 6'1", he's 6'10". So, need lots of food, so:

* 2lbs skin-on coho salmon filet, broiled and served with some aioli I made (leftover egg yolks, what else do you do with them? Tried Kenji's instructions, worked about the same as anyone else's)
* Jaen Potatoes per Janet Mendel, braised potato chunks in a dried pepper sauce (HTF do you pronounce Jaen anyway?)
* Napa cabbage and raspberry puree vinagrette. (Was supposed to have homemade croutons, but i kind of burned them.)
* From Kris: orange & olive oil bundt cake with chocolate sauce.
* Wine: Peachy Canyon 2006 Zinfandel, and a 2006 Aglianico from southern Italy

... and that's the last fancy meal for the week. Unless you count the Turkish pastries I'm going to make Thursday or Friday, because I've realized that I just happen to have all the ingredients.

KSS: the mushrooms sound really good.

One of my quick favorites...

Scallops (cooked sous vide, then seared) in beurre blanc with salmon tartare, served over wilted spinach. I was on my own tonight, so spinach was allowed.

Amy

We had that too Tried the method in Ideas in Food which isn't wildly unusual or anything (brine in 5% for 10 min, 50 C for 30 min, chill, sear) but I hadn't tried it out (SV of scallops). Came out very nicely. And, of course, we have scallops already to go for this evening too .

I will happily share the recipe, but in another post you said Kris hates mushrooms. Would you still want it?

Tonight: Almond crusted chicken breasts, orange/apricot glazed veggies (old from the freezer, trying to do my part in Cooking from the Freezer!), steamed rice. Not terrible for a weeknight dinner but nothing to write home about.
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