Finally gave up on a few recipes on my wish list that just weren’t getting made. I’m disinclined to make meals the kiddo won’t eat unless there’s an easy alternative for him or the recipe can be modified in a way he finds acceptable. Ah well. Yesterday I went grocery shopping for the three of us in Asheville, NC with this plan in mind:
Links:
https://www.closetcooking.com/balsamic-peach-pork-chops-with-blue-cheese/ [subbing pear]
@Saregama this new NYT Cooking recipe reminded me of your lamejun hack: sheet-pan charred meat pitas (gift link).
That Korean kimchi meatloaf looks like it will be super tasty!
This sounds a lot like how I am cooking for my adult DCs. LOL. I relate.
I was in a cooking class 15 years ago. 2 classmates were a couple, aged 50 at the time. Quite well-heeled.
The husband in the couple was telling the Chef that his wife was the best cook, and made food that tasted even better than what we had been learning to cook over 4 weeks.
The wife smiled, and said,
“No, I’m not a great cook. The reason you think I’m such a good cook is that I make what you like to eat and the Chef isn’t doing that.”
(She was a good home cook)
Yes!
It really works with any spicing and any flatbread. Also falafel mixture.
For pita, it’s also easy to cut them in half and stuff them with the spiced meat – ie arayes style.
Delicious list.
The baranja / serbian lamb stew in your Guardian link sounds good, especially on a snowy day like today! Re Indianized baked beans, the most common version I have come across is warmed from the can, then topped with minced red onion (and cilantro and green chilli if you like those) on buttered toast, not unlike pav bhaji. Plus some grated cheddar if you want them cheesy. Though at my house growing up and now, the baked bean flavor profile being different was a good thing, so we just ate them as is over toast!
(I love lentils, but I have not loved them in meatloaf or pate, in case that’s a new recipe.)
That’s funny.
Maybe I should start with a mini 
We’ll find out tonight! I have a backup meal for kid if he hates it.
I rearranged meals for the week and made this tonight. It was… odd. The smoked paprika sent it in an odd direction, not very tomato-forward. Not a keeper, probably.
TFTOFTT! 
So you didn’t really say in WFD. Did you like it? Would you make it again?
Thanks for the report - maybe I’ll skip this one!
Oh yeah!! It was great. It didn’t taste distinctly Asian, but it was flavorful. I made several changes to the Closet Cooking recipe though:
Sub chicken for beef
Used only 3/4 c kimchi (all I had)
Sub 3 scallions for half the onion
Sub egg white for egg
Only 1/2 oz dried shitakes
Sub 1 heaped tsp ssasamjang for the fish sauce
Added white and black pepper
Added 1 envelope gelatin, softened
Added 1 c milk with the breadcrumbs (I think it would have been super dense otherwise)
Omitted the sesame oil (just forgot)
Glazed with mix of minced ginger, ketchup, and gochujang
I can hardly claim to have tried the recipe, but it was good! I chopped the kimchi and all aromatics in the FP.
So interesting! At least half of those subs came to mind when I read the recipe. Thanks for the report and this list!!
March thread is up when you are ready for it.
Warning others here.
Yeah, I saw. I felt similar about the super-popular tomato/cheese bean bake.
