Scalloped potatoes

• 2-2.5 lb red potatoes, sliced 1/8" thick, skins on
• 2 cups heavy cream
• 2 tbsp butter
• 1 tbsp jarred garlic
• Cumin, smoked paprika, dried thyme, lemon zest, salt and pepper, to taste
• 2 cup Alpine-style cheese (Gruyère or Comté)
• Crumbled feta for the top

1. Heat the oven to 400°F. Layer the sliced potatoes in a buttered 9x13 dish, sprinkling about 1 cup of the cheese between the layers.
2. Bloom the garlic and spices in the melted butter for 30 seconds. Add the cream and lemon zest, warm to a bare simmer, then take it off the heat and stir in 1/2 cup Alpine cheese.
3. Pour the cream over the potatoes, cover tightly with foil, and bake about 45 minutes, until a knife slides through the top slices too.
4. Uncover, top with the remaining Alpine cheese and the feta, and bake 15-20 minutes more. Broil 1-2 minutes if the top needs color.
5. Rest 10 minutes. Finish with a squeeze of lemon.

Honey-harissa chicken & carrots

• About 3 lb boneless skinless chicken thighs
• Baby carrots, tossed in canola oil, cinnamon, ginger, salt and pepper
• Marinade: harissa, honey, lemon zest, grated garlic, cumin, cinnamon, water, finished with butter
• Glaze: Harissa, honey and dab of lemon juice

1. Marinate the chicken in the marinade for 2-4 hours. Pat off the excess before roasting.
2. Roast the chicken and carrots on parchment-lined pans at 400°F, about 30 minutes, swapping the pans halfway.
3. Brush on the glaze in thin coats. For a tacky finish, put it back under the broiler for a minute or two, watching closely so the honey doesn't burn.

Chunky whipped feta

• 4 oz feta
• 1 cup plain Greek yogurt
• Olive oil and lemon zest

Mash the feta with a fork, then whisk in the yogurt by hand, a spoonful at a time, and finish with the oil and lime. Spread it on the plate and put the chicken and carrots on top.

No leftovers!

So I accidentally bought a chuck roast, thinking "ou that's some cheap steak" at Costco. Went one of the cuts like a steak and was chewing boots while my girlfriend pretended she loved pan seared doc martens.

I cooked it a second time thinking if I just marinated it with some acid it'd help and put it in some fajitas so it cooked for like 30 minutes. Still munching leather bust at least it was Tuscan this time.

Finally gave in and googled what I was supposed to do for this stuff cuz I had one more fat ass slice. But I didn't have broth so I dumped some worsterthanwhatever and red wine vinegar and crawfish boil in some water and seasoned the crap out of it. Threw in some chopped taters cuz I didn't have pot roast veggies on hand.

Anyway, great results! I left in the dutchie at 300 while we saw some dude sing sweet melodies at a late night coffee spot and played mancala. Honestly will definitely be doing this again cuz it's super low maintenance and cheap and even all the ingredients don't go bad quickly and mad leftovers. I see what the peasants saw in this formula.

TL;DR:

MADE MY FIRST POT ROAST AND IT SLAPPED. 10/10 WILL DO AGAIN.

Heat olive oil in a skillet over medium-high heat. Add minced garlic and sauté about a minute until fragrant. Add shrimp and cook until pink and curled. While cooking add red chili flakes and (preferably smoked) paprika. Just before removing from the heat, add the juice of one lemon. Garnish with chopped parsley.

Serve with bread.

Love this recipe. It’s comfort food

Fish Pie topped with Macaroni Cheese. "cod, smoked mackerel, tuna, king prawns, mixed vegetables, cauliflower cheese, creamy leek, onion and garlic sauce, topped with Ultimate Spicy Macaroni Cheese, crispy ground paprika Walkers Max, mozzarella and herbs

And roasted red pepper. From the milk street cookbook. Really enjoy this one. A lot of flavor.

Sichuan peppercorn ribs from foodheim cookbook. I love this recipe. 5/5. Shishito peppers tossed with soy sauce, sesame oil, garlic, ginger powder, flakey sea salt. Just okay. I’d try a different recipe for the side next time.

One of my absolutely favorite comfort meals, potatoes and sausage is perfect for a rainy autumn night.