we used bamboo leaves at work, should be able to grab them(frozen) at any local Asian mart or Latin mart
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Do you make your own toum? The first time I tried it, it was terrific. The next two times it didn’t come together.
I have and I do, but this was Trader Joe’s ready version. (It’s good, but more lemony and less garlicky than homemade.)
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I made a batch of chile crisp today and used about 3/4 cup to turn into salsa macha (peanuts, pumpkin seeds, and sesame seeds, Mexican oregano, and cumin seeds). That got tossed with cooked shrimp, scallions, cilantro, and lime. We had it with tortilla chips and adult beverages (session IPA and Sauvignon Blanc).
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Sauteed Argentinian red shrimp with a lemon, white wine, and garlic sauce, served on a bed of Near East rice pilaf and sauteed spinach with toasted Mediterranean pine nuts.
Wine, of course.
If you cook with it, you should drink it with dinner.
Dessert will be one cookie (uh-huh, sure!) from each of two new-to-me flavors of Girl Scout cookies. To “test them out”. Yeah. That’s it.
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You don’t have to use it all up on one dish, do you? I buy Andouille on sale as much as possible and if I’m not using it up right away, I freeze it in portions for the dishes I anticipate making in the future, Cajun pasta, usually.
Greek take-out from Soula’s and from Mezes, on Toronto’s Danforth. I wanted to compare the pork souvlaki and warm dolmades at both places. I purchased a pork souvlaki in a pita from Soula’s,
and pork stick from Mezes.
Mezes’ pork souvlaki was slightly better, in terms of seasoning and how it was cooked. Soula’s was more generous, with more pork, in bigger chunks.
I like Dolmades with avgolemono (egg lemon sauce) from Mezes,
better than Dolmades with tomato sauce from Soula’s.
It’s just a preference.
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We enjoyed another outstanding dinner at Cafe Panache in Ramsey, NJ, including gnocchi in a venison bolognese; seafood pasta in a cream sauce with lobster, mussels, crab, and shrimp; octopus with eggplant caponata; lobster soup with mussels and saffron cream. It all went great with an excellent red blend and cabernet.
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I’m nothing if not suggestible, so having been reminded of the NYT gochujang butter noodles on the 2023 Favorite New Recipes thread, I made them for dinner.
Pulled Lions Head meatballs from the freezer (one of my 2 new favorite recipes this year, as it turns out).
Stopped me from a chow fun takeout order (maybe tomorrow).
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No, I’m going to stretch it out over three meals. There were six sausages in the sale (clearance) pack, I put two in each freezer bag. (1 for me, 1 for Sunshine). Each pizza had one andouille sausage cut up.
Good Idea!! Now, I’m thinking about what kind of pasta (and sauce) to make with the next ones. Thanks!
That reminds me, I need to do some meal planning for next week.
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BF made a roasted chicken using an Ina Garten recipe as a base with some additions. There was lots of butter, white wine, garlic, thyme, carrots, fennel, and lemon wedges. The gravy it made was light and delightful. Actually would make a good “summer” roast if there is such a thing. I contributed cheddar mashed and Green Beans Almondine.
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The fry looks perfect – at home?
No.
Here …
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Love your idea of the pumpernickel crostini. Pumpernickel has so much personality, flavor-wise, that I would be blissfully content with those crostini even without the smoked salmon. Yum.
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Chili made with black beans and honeynut squash (typically I use butternut). Pepita (pumpkin seed) garnish added later because we wanted crunch too.
Served with cheddar and hot pepper biscuits, not pictured, bought as an extra from our CSA.
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