So dinner for last night was Chicken Pad Thai. My husband and I loved it. My 2.5 yr old son not so much.
Tonight I made a Congee, essentially. I was trying to replicate a soup from a restaurant I used to work at and finally it dawned on me that a congee type soup would give me the right consistency. The soup was a Thai coconut chicken soup with ground chicken and a thick consistency, unlike any of the recipes I come across.
Getting over a stupid cold has seen me lurch from one dinner to another this week. None of them were particularly good or bad. Just ‘meh’.
Tonight is a clean out the refrigerator night as we’re off to a music festival for a few days. Brussels sprouts are getting roasted and thanks to a post on another group I’m using up parsnips in a purée and making chicken piccata. Also underway is a celery soup for an in-law with dental issues.
Here it goes. Homage to your tart! Thanks @Ttrockwood for the initial recipe. I had this red cabbage in the fridge for days that I didn’t know what to do with it. Thanks a lot for inspiration.
I think I followed your recipe and used nearly the same ingredients, maybe you had more red onion. From your photo, I have the impression that you add the nuts and the cream after the tart was cooked. Mine, I added the cream and the nut and cooked 10 minutes in the oven. Quite good indeed.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
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We were in London overnight (went to see an exhibition of Impressionist paintings of gardens - Monet and the like). Dinner was good ( [London, W8] Clarke's )
The hotel had a decent buffet breakfast and we were greedy. OK, to be precise, I mean I was greedy. Herself was a model of restraint. And then there was the free food on the train home. So lunch was modest - a sandwich in the supermarket cafe. And dinner will be modest - pizza and salad.
Last night’s Sichuan jour fixe drew 16 of our chile heads to the table, after a 2-week hiatus. Everything was great, as usual, but the mapo tofu was truly outstanding this time.
As for WFD tonight – neither of the casa lingua residents have even a drop of Irish blood, so we don’t give a feck about St. Paddy’s… which is reflected in our decidedly non-Irish dinner choice.
A package of 3 very nice, thick & well marbled strip steaks were on sale, a cut I rarely ever buy as I prefer rib-eye, but these I couldn’t resist. They’re currently sitting in the fridge on a rack, liberally salted with coarse kosher salt. As the temps are nice & it may not rain tonight, my man will grill them for when I return for a short break from work. I’ll doctor up TJ’s hollandaise with some tarragon & call it béarnaise, which will nap the steaks.
Big-ass salad on the side with the usual suspects - mixed greens, baby arugula, avocado, radishes, tomatoes, maybe some feta in shallot-mustard-vinaigrette. Probably will use toasted hazelnut oil for the dressing.
For those of you who are Irish, or even just “Irish” - Happy St. Paddy’s Day!
Simple recipe with the sauce the prime focus, the chops simply the vehicle. We’ll pan-grill the chops instead of cooking them on the Weber, slice the bone away, but save the bone in the freezer to use for stock. I like chops to be 1/2 tick away from loosing the pink.
~ Roasted potatoes, carrots, parsnips, onions, leeks. Seasoned with S & P, garlic, diced onion, sweet paprika, melted clarified butter. Chopped dill for garnishing each serving.
In the past our homage to St. Patrick was a Dublin Coddle. It’s a casserole of alternate layers of almost all the food we’re having tonight: Sliced vegetables as listed, pork sausages, and pork chops. Each layer is seasoned aggressively and a glug of stock is added to help create the luscious sauce.
Naturally, soda bread is on the table along with Kerry Gold butter. DH will probably have a beer of some sort and I’ll have Irish Breakfast tea.
Feeling like crap, but I had to use up the rest of the lamb from the weekend, so lamb-barley-veg soup will suffice and feed my freezer a bit (and make a couple of Mom meals).
Chopped lamb, carrot pennies, baby yellow potatoes cut into small chunks, some shallots and garlic, pearl barley, homemade chicken stock, salt, pepper, dried thyme, a bay leaf. I’ll toss in a cup of frozen peas near the end.
I’ll bake a couple of PepFarm’s crusty-crunchy rolls as well. This’ll probably be lunch tomorrow as well.
Last night was out with my best friend, we went to a restaurant i had not been to before in my neighborhood that has a nice wines btg list- and it is still disappointing for me to see a menu with literally two vegetarian options, the burrata appetizer and a lame salad. I was obnoxious and asked they make a plate with several of the sides listed for other menu items and ended up very happy with some grilled baby artichokes, roasted sunchokes and fingerlings, and pesto carrot something. The wine and company were lovely but probably won’t return for dinner.
Anyways.
I am officially burnt out on cabbage. I’ve been making and eating tons of it every which way all fall and winter and now that it’s on crazy sale everywhere i just couldn’t be less interested. Go figure.
I’m not irish and kind of indifferent about the holiday. And today was actually a really really crappy day with some unexpected bad news.
I decided a stuffed baked potato sounded fabulous- which is weird I rarely make them- so i baked a ginormous potato and topped it with that “creamy beans” recipe from orangette using black beans and coconut oil, a ton of fresh cilantro, some green onions, nutritional yeast, and fat globs of plain greek yogurt. Barely finished half, it was really an obscene portion once i added everything…! Leftovers will be lunch. Reisling as appetizer, and with dinner. And will likely be dessert in short order here…
No photos but had a bunch of white beans I had cooked a few days before which drove the decision to make a white bean chili. A couple of chicken breast thawed rapidly with the Anova and a bunch of aromatics made a dandy stove top dinner . Bread toasted with an herb mixture , olive oil and salt made a great combo fo a red light food casualty.
This is the kinda food that pushes my buttons. Great steaks are great but I’ll take a good stew or braised dish over a steak most days. Just more complex In flavor.
Having a freezer stocked with a lot of containers of homemade chicken and other stocks at the ready helps to make dinner a breeze on a whim. Barrel aged Manhattans on tap makes the work more fun. Somehow visions of the galloping gourmet come to mind.
Sorry about the crappy day (join the club!) and sorry about the bad news. Time to pull the covers over and make the world go away. I’m about to do that for the night. Hope tomorrow is better - for both of us!
no Irishing here, either, as the BF and I have none in us and don’t celebrate holidays anyway. i’ll pick up some CB on sale this weekend and we’ll have it another time. Tequila will probably be the quaff of choice later tonight.
tonight was butter salt butter salt cheese fat salt oh and a carb. after throwing out his back, the BF made TJ’s pork belly, simply seared (though unfortunately he oversalted - but his poor back! i woulda ordered pizza), with some orgasmically delicious gorgonzola/caramelized garlic/butter mashed potatoes. And that giant salad on the side was very similar to one i made myself for my work lunch. no matter. i ate it all anyway, with nary a peep.