Calamars Au Vin Rouge (squid braised with red wine), accompanied with smashed red potatoes. I didn’t follow a published recipe, but it came out great! I sweated carrots, celery, shallots, and garlic in olive oil, then added tomato and tomato paste. Red wine went in and reduced for a bit. Then water and a 1" cube of chicken demi. Thyme, bay leaves, and a little chile flake. Season with salt and pepper. Then in went the squid and it braised in a low oven (275F) for about 50 minutes. Came out very tender and was delightful over potatoes!
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I love long-cooked squid. Maybe more than quick-sauteed squid.
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That’s my style. Low effort, hopefully high return.
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My first dungie of the season. Crab melt, gruyere on sourdough. French fries, cabbage slaw, carrot, snap peas, pickled daikon, green curry paste dressing.
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Caught the BF’s terrible cold - mild for me so far, though he was really sick for 2 days, but he says he feels better now. (Both of us tested negative for Covid.) Of course, I still have an appetite, so I sauteed a bunch of garlic and broccoli rabe until tender, served it over toasted rye with a scrambled egg and a slice of provolone. It won’t fool anybody, but it was a delicious veggie take on the Italian pork sandwich.
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I’m curious about the dressing. Is that the same type of curry paste one usually uses in Thai curries? (I usually use the Maesri brand if that means anything to you. ) Can you share the recipe or paraphrase? I like Asian style slaws.
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I’m curious, as well!
@ottawaoperadiva and @retrospek
Yes it is Thai green curry paste, rice vinegar and oo. Sorry I don’t measure. I just combine until I like the taste. I sometimes use red curry paste.
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We had a mentally (for some) and physically (for some) draining day yesterday of taking mom out for the first time (for a doctor’s visit which I had set as a goal for this trip).
She was exhilarated by the (unnecessarily delayed) excursion, so we made several more stops after the clean chit from the doc, all mundane things that made her feel normal again after a long, long time. Temple (to give thanks), bakery (to buy fresh bread for dinner including dad’s favorite crusty bread that becomes available only at that time), cake shop (to buy dad’s favorite cake to give to the building staff and her nurses to mark the happy occasion, club (to pick up veggies and snacks for me), snack shop (it was teatime by then, everyone else needed snacks too 
), petrol pump. She was exhausted when we finally got home, but pleased as punch.
Her dinner was the aforementioned crusty bread with butter, a selection of cheese (truffle cheddar, Edam, plaited Jewish cheese, and aged cheddar), and tomato salad dressed with balsamic and olive oil (no prizes if you had already guessed this, as cheese and tomatoes comprise her ideal no-cook comfort “meal”).
Our dinner (made in the morning) was trotter soup with the other kind of bread (pao – fluffy dinner rolls). For all the people who like a stock that gels, this is the one to beat: it’s rich, gelatinous, and all around delicious. Solid jelly in the fridge.
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I’m so happy to hear your mother’s foray back into the world was a success.
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Looks good. Reminds me that I have some Brussels sprouts in the fridge that needs to get used. My typical MO is to slice in half, season with salt and a bit of olive oil and roast in the oven on a sheet pan
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Pasta with shrimps, red pepper, olives, chili, onion, garlic and a sauce made from white wine, orange juice and orange zest
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My second stab at a Dutch baby, which is apparently very easy to make, if you aren’t me. Slightly less of a failure than my first attempt, in that at least this one puffed up A LITTLE. And then collapsed. It had a nicer texture this time, though. I think my pan’s too big, and it spreads too much, maybe.
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You must have a great camera, and lenses.
I can literally see the orange zest in the conchiglie.
Well done sir. Well done.
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It might not fool anybody but it doesn’t need to - looks fabulous!
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This is great news! Good for your mom! Hope she bounces back quickly from the exciting day out.
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My partner makes fish cooked in coconut milk with lemon grass, lime juice and rind for the most part. The day or two afterwards I take the leftovers and make soup.
I add stock and laksa paste. Depending on how much fish is left, I can add shrimp or tofu. I make noodles (rice yesterday) and whatever vegetables i have (broccoli yesterday, which was crisper than it looks). Then garnish with whatever herbs I have in the fridge (it was thai basil, coriander, cucumber, green onion and lime wedges). I used to have chilis but my stomach doesn’t like them these days. Anyway, it’s a hit around here and that’s all that counts. Do others have a leftover meal that’s as big a hit as the original? Is there a thread for that?
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There is: Cook once, eat twice (or thrice!)
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^ Mine too. Happy to hear that the excursion went beautifully for your Mom!
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