Last of the chili from earlier in the week…no red beans in the house so we went with white. A dollop of trader joe’s sour cream for me, cheese for him and a guac w/chips to share. And wine, cuz it was Saturday night!
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Oh no! Have you tried Serious Eats’?
Garnishes! I always want a garnish of some sort with soups or stews. Smiled when I saw your plates.
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Last night’s dinner was a bit of an experiment. I made a Ground Beef, Onion and Tomato Quiche. I’m sure the French never envisioned putting Ground Beef into a Quiche, but I thought – Why not?? I figured onions and tomatoes go well with ground beef, so I put them together in this creation. It actually tasted pretty good. I’ll need to tweak the recipe a bit if I try this again, but all in all not a bad first attempt.
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Yum! What greens are you using here? Our weather is definitely invoking braises and stews at this point!
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Originally I had a recipe from Martha Stewart (The Martha Stewart Cookbook Lion’s Head Meatballs P. 182). Over the years it’s morphed a bit. Last night’s version of meatballs included:
1 lb. ground pork
1/4 c. grated, well-wrung zucchini from the freezer < — totally ad hoc here
1 t. minced ginger
1 T. minced garlic
½ cup finely chopped water chestnuts < — also a modification, I like the crunch
3 large scallions, minced
1 egg
1 t. sugar
1 T. sherry
½ T. dark soy (mushroom soy also good here)
1 T. cornstarch
½ t. granulated salt
Black pepper
Divide into patties and brown on both sides – about 3 minutes per side. Remove to a paper-towel lined rack. Deglaze the pot (I used a Le Creuset Dutch Oven) with 1 c. of chicken stock. Add 1 t. sesame oil. Layer in 2-3 large heads of (chopped) baby bok choy. Return the meatballs to the pot. Bring to a simmer, cover and cook 1 to 1 ½ hours. Adjust seasonings with more salt, sherry and soy, if needed.
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Baby bok choy. Two large heads. I would have added one more if I had it, but I accidentally used it up the other night.
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I’ve had water chestnuts in restaurant lion’s head meatballs, so it’s not an uncommon addition.
ATK has a nice recipe for the white broth style that’s more like soup with lots of broth to sip (though it’s always been mung bean noodles when I’ve had it, not rice noodles like they used).
Actually Shao Z used water chestnuts in her version here:
I go no tofu when I make them.
For the red-braised style, I like Mandy’s recipe:
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I love and admire your willingness to reinvent/create and not be afraid of it.
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Store bought rotisserie chicken “Buffalo style” , romaine, pickled veggies, cocktail tomatoes, shaved Parm Regg, Dijon/red wine vinaigrette.
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Boneless skinless chicken thighs in labneh, garlic and onion powder with some Creole seasoning thrown in. Grilled on coals. Bhel with potatoes, cukes, tomatoes and red onion.
.
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Pork tenderloin seasoned with olive oil and Penzeys Tsardust Memories seasoning blend. Roasted in the oven until done, topped with some Plum Ketchup, and served with ginger-maple mashed sweet potatoes and steamed green beans.
Wine.
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Fishmonger was out of cod, so I splurged on some extremely expensive halibut. I then proceeded to do a shitty job of cooking it, which pained me because of the price.
After I couldn’t stop it from sticking on the stovetop, I transferred it to the oven (on parchment on a rack over a sheet pan) and finished it there. I had planned to cook the corn/bacon/potato/scallion hash in the same pan, but the pan was full of shredded halibut skin, so I had to dirty yet another pan.
Fish turned out nicely but not 2.5x the price of cod nice.
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Tonight I reimagined Frikadeller as Hungarian meatballs in a mushroom paprikas sauce over TJ’s trofie pasta, which reminds us of Spätzle. Leftover fennel slaw as veg.
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Spent the long weekend in Lancaster County visiting my friend. Hiked, biked, and shopped the Amish markets. Home now; dinner was chicken pot pie from Zook‘s along with a salad and some miscellaneous veggies from the fridge. Amish moon pies for dessert
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Lohikeitto redux, here with Alaskan halibut and sockeye salmon. My modification is the addition of baby peas. Served with toasted homemade baguette.
Leeks, carrots, peas and potatoes from our garden harvest surplus.
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Thanks @MunchkinRedux! I have a bunch of recipes saved, but it’s nice to have a reference that’s in someone’s regular repertoire.
I’ve seen egg/no egg, water chestnuts, and black mushrooms included or not in the ones I narrowed down. I’m skewing no egg and a bit of the other two, let see.
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DaYUMMM 
