Twice cooked pork with rice. Made a little more rice than usual as this dish just soaks up rice. Poached the pork belly (the first “cook”) last night.
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That’s always in my pantry when I need salt and hydration. I hope you feel better soon.
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Lunch today was the remaining half of the mushroom, cabbage , bacon galette. A side of asparagus with parm and greens from the pots on our terrace. We have the greens covered to try and outwit the woodchuck who also comes for lunch.
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Falafel made with somun/lepinja. A mix of Kenji Lopez-Alt’s falafel and Helen Rennie’s “not falafel” in homemade flatbread with tahini sauce, pickled cabbage, Israeli salad, and a pineapple sauce made in the style of amba. I didn’t have the time to ferment green mangoes, and the onslaught of ripe mangoes that always hits around this time in Latin American countries hasn’t started yet, so I decided to try a pineapple version and it came out really well!
I have made Kenji’s falafel before and they are perfect (other than I prefer to use a little less salt), but I was curious to try Helen’s version. I really love Helen’s “not falafel”, which are made with carrot and feature pomegranate molasses and smoked paprika.
Falafel construction always gets me, though! 
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Very impressive! After being a big hit on DD&Ds, our Bosnian restaurants all went out of business in a couple of years and the bakery that started making a copy cat to their lepinja stopped offering it. I miss that flat bread. It was right up there on top of all the flat breads I have tried. I see numerous recipes online and I’m going to have to try it.
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If you try one out, go for one that has at least 80% hydration. There are recipes with a lower hydration, but they turn out more like pita.
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Thank you, thank you, thank you. You obviously have much more experience at this than I do. Used to be able to get the lepinja at a Bosnian food store, across from one of the restaurants, an international food store that offers lots of breads not common here, and a Russian deli. In my experience, Israeli pitas and Iraqi lafa/laffa are very similar and very good but the Kosher bakery where I got those has declined in quality, so I’m thinking of trying my own.
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Pan seared pork chops with gravy, rice and sweet and sour green beans.
Leftovers to be repurposed into lunches for me this week
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Got 2 kilos of asparagus yesterday and have already finished half.
A big glug of Schnapps went into the salt cure
Asparagus softened in milk then pureed with leftover boiled potatoes.
Riesling from Pfalz (Rhineland-)Palatinate. I prefer mineral rich Mosel Riesling (Sekt/Chamgpagne style) but it’s a very hard wine to find where I am, let alone from Mosel.
Meal number 2: prawns and eggs with green sauce
Half kilo of prawns and the shells (to make a broth to drink)
Beer for afters
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Downright jealous here!
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Nice looking asparagus (and salmon, and shrimp!) Saw this funny video involving white asparagus (spargel) in my tiktok feed:
https://www.tiktok.com/@strassi_/video/7089843334319000838?is_from_webapp=1&sender_device=pc
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Tomato /avocado salad and a Costco rotisserie chicken. Very happy to pop this chicken in a warm oven while I made the couscous. Sautéed the shallot and the couscous, added the chicken drippings and broth , the asparagus and tomatoes were added in at the last few minutes. Bonus chicken breast meat for sandwiches another day.
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Just beautiful. Wonderful eye-opener this morning.
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Thanks! It was nice to come back from shopping yesterday morning and have a quick to put together lunch.
Stir-fried egg and shrimp with garlic chives with rice. Also made some stir-fried eggplant with chili bean paste.
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Eibrot. Two HBE from local hens, Tuscan pane & whipped cream cheese from TJ’s, and a little shower of scallions. Fast, simple, good.
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How to you manage to slice it so thin within a few hours of baking it? I can’t get any but thick slices without it tearing until the next day.
