Last night’s dinner - an accidentally vegan salad. Kale & lentils with roasted romanesco, carrots, radishes & shallots, a few pomegranate seeds, and a tamarind-miso dressing.
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We had this shakshuka variation:
Delicious but I should have trimmed out the kale stems.
Low carb? Ha. Anyway. Did you made your dish from a sandpot. I think I will make some of this tonight. I have a lot of nice lap duck legs.
Love Shakshuka, in any ethnicity. The Italian version is Uova in Purgatorio.
If I were you, I’d frame that and hang it on the kitchen wall. Stunning photo, esp. the crescent shape.
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Chemicalkinetics: No sand pot, can’t use on my ceramic top stove… In the old days I would have steamed this dish. Today in my lazy old age, I nuke it!!! Comes out great. So good with rice, but don’t eat rice so cauliflower rice works just fine!!! No cornstarch either…
Thanks cath, that’s very kind of you to say.
A little late, but reporting back. I ended up making a compound butter with the ground limes and I’itoi’s onions from the garden which I used to brush grilled lobster tails
I also sprinkled some on after grilling. So good! I’m going to have to hoard that stuff.
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Beautiful!
Gorgeous Rubee!!
Over the weekend I stocked up at the very wonderful Maine MEat in Kittery, as I posted to the New England board. Monday night I made a cheeseburger from their amazing ground beef-bacon mix – super tasty but it made for a very soft burger. Last night was sushi out, also posted on the New England board. Tonight I have haddock from an unnamed fishing vessel from my CSF. They emailed a recipe for haddock with bacon and onions which looks tasty although I also have been hankering for fish tacos. Game time decision…
Over on HO Site Talk there is a plea for threaded conversations which would sure make WFD easier to follow. Just sayin’.
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I’ve been making ground chuck/bacon burgers, but not soft! The key was to parcook the bacon, just shy of crisp, then grind the strips of bacon in between the strips of beef as I ground it all on a medium disc. Our favorite burgers so far. Bacony, not soft or greasy.
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Last night was our weekly Sichuan jour fixe - a small group of only 6 folks this time, but that didn’t stop us from ordering all of our favorite dishes:
Garlicky smashed cukes:
Dry-fried green beans:
Eggplant with garlic sauce:
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Stir-fried bok choy:
Mapo Tofu:
Fried Eggplant:
We also got the sliced fish in hot pepper, but I forgot to take a pic.
Everything was delicious, which is great - the place hired a new cook recently whom we had to tell to bring the freaking heat and ma la. He’s on it now 
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Last night we tried out a new restaurant in the hood, week two of their quiet opening. It was a real pleasure that they had their food and staff ready to go and everything from the menu and bar was available. After the recent loss of our local bar hangout (it closed), we have been looking for a comfortable new spot and I think we found it. Drinks were an Old Fashioned (fig infused rye and walnut bitters) and a Manhattan (that got a splash of chartreuse for a nice change); we started with a few fresh baked pretzel bits while enjoying our cocktails. For dinner we shared the ribs appetizer (three very tender ribs in a spicy bbq sauce, a bit of slaw, and two tiny corn muffins), roasted cauliflower (three colors of cauliflower, lemon, zatar, thin sliced almonds), and a spicy Italian flat bread (ricotta, sausage, Sicilian peppers). Everything was really good and I loved the cauliflower! I can see many evenings were dinner is a nice cocktail and a big plate of roasted cauliflower.
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Mom and dad did me another huge favor by watching chow pup (sorry, I can’t shake the nomenclature just yet) while I went on a job interview yesterday. I made them a huge pot of beef stew, loaded up with mushrooms, carrots, peas, and taters. Fancy stew beef from Whole Foods, shallots, garlic, red wine, butter, olive oil and thyme all made their way into the pot. Served on top of pappardelle - they ate it up for lunch yesterday and today.
Dinner last night for them was gorgeous grilled halibut on sale at Whole Foods ($20 from the usual $29/lb) eaten Korean-style, wrapped up in ssam (romaine), with bean-y brown rice and dabbed with gochijang/daenjang/sesame oil. Mom made a Korean-ish cabbage soup that went quite well with the meal.
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Lurvvv roasted cauli. My favorite prep for it by far.
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Dayum! It all looks amazing. Of course I can’t eat most of it, but a girl can dream 
I can’t Like this 50 times, can I? I thought not.
WFD: Tonight’s meal has nothing to do with Grace Young’s Wok Wednesday FB group to which I belong, but everything to do with the techniques I’ve learned from GY and Fuchsia Dunlop. The group cooks certain scheduled recipes from Grace’s Stir-Frying To the Sky’s Edge. This week is a shrimp recipe I’ve cooked in the past but would have made tonight except for my quest for wild shrimp, not farmed. Wild shrimp mail order are out there but you know…shipping shrimp? I’m just Yankee enough not to do that.
Stir-fried Chilli Pork. Ingredients: soy sauce; mirin; hoisin sauce; sesame oil; dried chilli flakes; boneless pork chops sliced in thin strips ; minced garlic; Thai bird chillies, and crushed red pepper flakes; scallions; dry-roasted peanuts
Spicy Stir-Fried Zucchini and Bean Sprouts. Ingredients: toasted sesame oil; a pinch of Kosher salt; garlic chili paste; grated ginger. Chopped cilantro over top
Steamed Basmati
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Dinner tonight is a beautiful 2 lb skin on fillet of Scottish salmon. I will serve it with spanikopita, heavy on the spinach not so much phyllo, herbed baby white potatoes, and some carrots I purchased at the Farmer’s market this weekend. I love it when we have “family” dinner in the middle of the week with all four of us around the table.
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Not even the bok choy or garlic eggplant? Shame 
