The Announcement

Buttermilk roasted chicken (NYT)
Center ring strip steak (NYT)
Buttermilk cluster (Fresh Loaf)
Mesclun salad with avocadoes clementine glazed almonds
Roast little potatoes
Caremelized cauliflower
Green gazpacho (New Basics)
Peach cobbler with almond crystallized ginger crust (Williams Sonoma)
Ice cream

The chicken really needs to be marinated the night before.
The next time: increase peach ratio, or decrease crust ratio, for the cobbler.

100 degree Hibernation

Eight Treasure stir fry (3 region cookbook)
Black Pepper Beef (HK)
Portuguese chicken (HK)
Stir fry baby bok choi

later...Singapore vermicello (HK)

Back to the Hum of things

Tofu Stir Fry with Black bean Sauce
Sweet and Sour Fish (HK)
Brown Rice
Hong Kong Style Russian Borscht

Used much less black bean sauce than called for in the WS recipe. Turned out much better this time.

Everything else peachy.

Long time friend

Apple Pie

The Cousins, Part II

Chap Chae (Steamy Kitchen blog)
Bul Gol Gi (Store bought)
Lasagna (NYT)

Oh my god the lasagna required a lot of work....was it worth it? Maybe...if you like meaty, hefty, cheesy, tasteful lasagnas. I think I personally preferred the spinach and meat lasagna from Epicurious. 

Chap Chae was easy and a hit.

The Cousins

Shabbat at Adina's...

Profiteroles with ice cream and chocolate sauce
Brownies (NYT)

I used the choux recipe from the Chopping Block Baking Bootcamp. Chocolate Sauce from Williams Sonoma. Ice cream from Dairy Queen. The choux making was a good experience in that I had to make two batches. The first batch did not turn out well because 1) I did not pipe it. 2) I made them too big (they more than doubled during baking. But most disastrously, 3) I did not bake them long enough and thus they all collapsed. Fortunately, since pate a choux is really such an easy thing to pull together, I was able to make a second batch and remedied everything. Hmmm... perhaps I should try Thomas Keller's gnocchis again.....

Brownies were perfect. I love this cookbook.

We celebrate the sperm donor (and the love of my life)

Salade Nicoise (NYT)
Center-ring strip steak marinated in scotch whiskey (NYT)
Take Out Sesame Noodles (NYT)
Spicy Chicken Wings (Elephant Walk)
Chocolate filled brioche

Interestingly, the Nicoise recipe has no lettuce in it. No lettuce at all. I added chopped endives but refrained from adding the butter lettuce. Turned out great. The advantage is that, with no lettuce, it tastes fresh and crisp even after three days.

For the steak, I again used rum instead of whiskey. Why buy more liquor when I have a closet full?