Best of luck with poker! DH is in the casino poker room as we speak.
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Leftovers tonight . A chicken leg quarter that I sautéed and Great Northern beans that I have in the fridge . I’ll toss some asparagus in the CI skillet . Good to go . Along with a bottle of red ,
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This simple dinner was dictated by this mornings trip to the dentist for a cleaning and whitening…no foods or drink that can stain. Sorry red wine…avocado and egg on toast and fresh mozzarella with saracha salt on toast.
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Upcoming…mackerel & rice salad.
Camargue red rice is cooked and cooled. Cherry tomatoes are tossed in oil, baked, squashed, cooled and mixed with creme fraiche. The rice is mixed with red onion, lemon zest & juice, rocket, avocado, cucumber & basil. Half the tomato dressing goes on. Then flaked smoked mackerel and the remainder of the dressing.
More eclectic than the usual style of food at Casa Harters but, hey, we’re only making something to eat. It’s not an important thing - unlike electing a head of state or deciding your relationship with neighbouring countries.
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Following a busy week, still getting to grips with new job, then my singing group had a gig last night at a local festival in a Hungarian restaurant (so dinner last night was bean soup and smoked pork, after we sang of course). So, tonight, old favourites, Jamie Oliver’s steak with caramelised onions, and lemon posset to follow.
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WWFD: We ate out last night at a restaurant close to the holiday apartment. It looked like a modern place with bright, airy decor and charcuterie sharing platters for starters but we discovered once we got to the mains that it’s essentially a steakhouse. Huge portions of perfectly cooked meat, and an enormous and very good slaw. I only managed to eat a quarter of my steak.
WFD: I finally made the ricotta yesterday morning so we’ll have that tonight. If I’m energetic I’ll cook some lentils to make a salad with. If I’m not we’ll just spread the ricotta on pumpernickel. We’ll try and slog our way through my doggie bag steak today but no doubt there will be some steak leftovers thrown in, luckily I ordered it rare so it will handle a gentle reheat. I’m still battling a cold so I’m betting on the lazy approach to dinner unless I task the bloke with cooking.
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WFD: ~ Roasted spicy chicken sausages with hot cherry peppers, and caramelized onions. A basic almost non-recipe from Molly Stevens’ “All About Roasting”. Great technique for any kind of sausage. Although she calls for both hot and sweet Italian pork sausages we’ve always made it with spicy chicken sausages, sometimes with chopped broccoli rabe and chicken mix sausages. Always worked a treat.
~ Hakka-style stir-fried cabbage and egg. This is the same recipe we prepared last week. It was delicious and will be a tasty companion to the roasted sausages.
~ Bakery cornbread. Cultured butter from Brittany. Just because.
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If you have a MW in your apt I’ve been VERY successful reheating meat and keeping it rare. The best way I’ve found is to put it on a small wood cutting board but a plate will do. I reheat for 5-7 seconds at a time, turning it over at the end of the time. Continue til warm. I’ve been doing this for years with great success.
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Gio, how does one ‘roast’ sausages please?
I put them in a roasting tin with some oil and cook them for about 25 minutes at 180.
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Well I have this small rack of lamb I bought at Costco . My oven doesn’t work so everything is stovetop . I’ll spread some Edmund Fallot Dijon on it with S&P . Toss it around in the Dutch oven with some aromatics until done . I also have a couple of Italian eggplants that I will slice lengthwise in half and then cut some slits into the flesh and stuff those with a breadcrumb, parsley, and garlic mixture . Sautee those along with some steamed small new potatoes , and a bottle of red to drink .
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Put them in the oven. LOL…
Oven @ 400F. Rack in center.
Heat an ovenproof skillet in oven 5 min Coat w grapeseed oil, return to oven 2 min.
Scatter sliced onions in skillet, w a little S & P. Put sausages on top of onion.
Roast,
Flip sausages, give onions a little stir after 10 min,
Continue roasting til sausages are cooked thru & juices run clear 20-25 min total.
Insert an instant-read thermometer into thickest part of a sausage; it should read 150-160F.
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Thanks, Gio. I’ve only ever cooked sausages on the stove top or on the grill.
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It’s SPRING, dammit! No more snow, it was 62°F today, so it’s Spring. So let it be written, so let it be done.
It means an appropriately Spring-like meal - roast boneless half leg of lamb, roasted baby potatoes, and asparagus. This is my early Spring, early St. Patrick’s Day (I don’t do corned beef) and early Easter dinner.
Minced garlic, rosemary, salt, pepper, olive oil, and lemon juice were mixed into a paste and schmeared all over the netted lambykins (purchased at BJ’s Wholesale Club today when I was doing some shopping for work stuff).
Sides were steamed then roasted baby yellow potatoes, and steamed asparagus. And despite it weirding some people out, I require mint jelly with my lamb.
Gratuitous pics of the boyz from this morning - Buster lounging on my bed, and Alfalfa enjoying the sun in the other bedroom.
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Cooked some really fresh amberjack with a side salad of fennel, arugula, spinich, supremes of navel oranges and a dressing made from the orange scraps
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LOVE the gorgeous kitty pics!!!
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Love the combo of lamb and favas.
