Potatoes, for once

I rarely recommend potatoes. Mostly because I just don't make them much. At least not baking potatoes.

But these... are delicious.

Mustard roasted potatoes. Onions too.

I used whole seed mustard from American Spoon Foods. Also highly recommended.

Along with a filet (with the famous schmear) and a simple salad (feta, dates, olive oil & lemon).

*

This afternoon/evening I also made mushroom stock, but the stock and the post will need to wait until tomorrow. Big plans.

Simply

Some things seem almost too effortless to mention.

But I like those things.

So:

Whole wheat gemelli with sautéed asparagus and spinach. Toasted almonds. Feta. Dates, which I like so much.

Hostess-ing

Is that a word? It should be; I like it. I also like aprons, very much.

Here are two pics from Monday's department reception at my house.

First, beef tenderloin with my now-famous (to me) garlic-parsley-lemon schmear.

Second, the table... with farro (with sautéed asparagus, leeks, and mushrooms; pecans; cranberries; feta) in the foreground, mixed baby greens (with dates, pecans, blue cheese, and my vinaigrette behind that, and then venison meatballs, cheese, bread, etc.

Cheesecake too, but I forgot to photograph that. Alas.

Sort of old-fashioned

Or at least my version of old-fashioned. 1970s. Each food in its proper place on the plate. Baked chicken. Oven-browned potatoes. But that spinach salad should probably be corn or carrots or beans.

Every Sunday needs a project

Or, if you're trying to learn meter: EVery SUNday NEEDS a PROject.

That's trochaic tetrameter—assuming that you say "every" the same way the Romantic poets and I do: ev'ry, two syllables.

This Sunday's project: Broa, a Portuguese bread that includes cornmeal. It didn't turn out as tall as I imagined but is still light inside with a sturdy crust. Good with cherry preserves.

Today's snow was little more than an idea

Such is March.

Meanwhile... thanks to the Cooking Channel, I saw Michael Symon make this roasted garlic-lemon-parsley schmear and pretty much had to try it right away. 

Amazing. 

Pictured here on filet mignon with tomatoes, sautéed asparagus, and spinach and arugula with crumbled blue cheese and cranberries. And, of course, my vinaigrette, which is pretty much like everyone else's: dijon or stone ground mustard, honey, red wine vinegar, shallots if I have them, pepper, extra virgin olive oil. 

Oh, and that glass of wine is St. Supéry's 2007 Cabernet Sauvignon—a favorite. 

Fancy-ish

Rack of lamb with a pistachio crust.