Cooking for the first time in a week (was away at a conference).
Chicken cacciatore: browned chicken thighs in duck fat; removed; browned carrot + fennel + Shallots + mushrooms + fennel seeds in the fat, then added duck stock, cooked down; added a quart jar of Ragu marinara sauce, cooked down; added back the chicken and served over whole-wheat rotelli (aka rotini)
Zucchini slices spread with mayonnaise, sprinkled with cheese/herb bread crumbs, and baked until soft and browned/crisp on top
Fresh mixed lettuce salad with olive oil, red wine vinegar, oregano
Laurel Lake (New York State) syrah
It's good to be home again.
