I know I’m a little late to the party - and I do hope you are partying - GREAT NEWS!!!
Edited to add - I replied to your post before I finished reading. It looks like you are having many great parties all rolled up into one. Happy Birthday to your PIC!
Tagliatelle with hot fennel sausage and baby super greens with a light lemon garlic cream sauce. I was a bit heavy-handed with the heat: cobanero chili, Urfa biber and fermented white pepper, but delicious nonetheless. Luckily there is always Pepcid.
This looks delicious! Is there a recipe you can reference?
An old timey recipe ~ Shrimp DeJongne or De Jongne🙂 Jumbo black tiger shrimp from Aldi(thanks Lingua). Plenty of butter, sherry, garlic, spidgen of paprika for color and four Hawaiian sweet rolls(I had to make two stops and finally buy a 12 pack) crumbled/dried out in the oven. All mixed together to top shrimp. Some of you might think that sherry and HSR would turn out too sweet. But this was really good. And I forgot to add the chopped flat leaf parsley I had ready in the fridge so tossed it on the top at the end. I’m burned out on asparagus.
I ate to excess last night. Take-out tonkatsu ramen, karaage (Japanese fried chicken) from Tondou , pepperoni and mushroom pizza from the Fourth Man in the Fire pizzeria and half a very big chocolate chip- Cadbury mini eggs cookie from Coco’s Coffee Shop on College St.
That led me to make a lighter dinner tonight. I finally cooked up my Prima Taste Laksa. I added Tuscan kale, which simmered with the noodles , because I didn’t eat vegetables yesterday.
Enjoy! Glad to hear about good oncology news. Here at my house, way too much oncology shit in the past year but so far so good
#1 son went to Highland County VA for maple syrup week and brought me lots of syrup. So dinner was maple syrup glazed pork tenderloin, mushroom ravioli w/ sautéed oyster mushrooms, and cabbage slaw. No complaints!
Hot wings on the Big Green Egg. Carrot sticks.
Double dipping: 1) Frank’s hot sauce, butter, and a homemade serrano pepper sauce, and 2) Penzey’s Ranch spice mix with mayo, sour cream, and buttermilk.
Keep up the good work and positive thoughts! I’m new to the game and wish all players the best.
Continuing with our pre-anniversary dinner, we enjoyed a fabulous dinner at James on Main, in Hackettstown, NJ, including roasted duck with plum glaze, green papaya salad, thai red chilis, crushed peanuts, lime; moules frites with Maine mussels, saffron, white wine, garlic and dijon served with fresh cut fries; Diver scallops with lobster butter, wood fired corn cake, chestnut mushrooms; pork belly mole with house made tortilla and black bean salad; black sea bass with white asparagus, petit red watercress, pommes puree, banyuls vinaigrette; big eye tuna crudo with crispy sticky black rice, coconut and lemongrass nage, fried ginger, sweet soy, micro shiso; For dessert we enjoyed an awesome crispy, sweet, and salty chocolate semifreddo with Ghana 72% dark chocolate from Mazur, peanut toffee sauce, candied peanuts, Man Skirt lager reduction. It all went great with our favorite red blend and a cabernet sauvignon.
Second pizza . Pizza Saturday… Getting closer 69 % hydration . Satisfied yes . Baked in electric oven on broil . I have my eyes on a portable pizza oven . Cheers.
Yes, please! Looks amazing!
Another spectacular meal chez LinnyN: fried chicken so good our resident veg tried it (she’s not eaten meat in 4 decades & LOVED it), mac salad, broc salad, deviled eggs, COTC.
Off to the Thai temple for brunch in a bit, then more lounging at the pool. Seafood feast tonight, apparently.
It’s like a nonstop eating safari… 
Ah, this was the recipe you were talking about! Glad it turned out well…it looks VERY good❣️
I made it up although I am sure I was influenced by something I saw or ate.
My notes:
fresh sausage (I usually use hot Italian)
garlic and chili flakes (and other seasoning of choice)
chicken broth - a slurp
cream - not a lot
greens or roasted broccoli (in the winter I use organic baby super greens from a clamshell)
lemon wedge
pasta of choice - I tend to use tagliatelle
Start salted water to boil, not a lot, you want it very starchy at the end when the pasta is cooked.
Take sausage out of casing and pinch bite-sized pieces into skillet with a very small amount of oil, then brown on two sides.
Add garlic till fragrant, add chili flakes and any other seasoning, add chicken broth and simmer.
Cook pasta a minute short of how you like it. Meanwhile, add cream to skillet with sausage and broth and reduce a bit. Add a small squeeze of lemon juice.
Add greens to skillet. Scoop pasta over top using a slotted spoon. Turn heat up a bit and stir and toss like crazy, adding some starchy pasta water, until it all comes together. Add another squeeze of lemon juice, toss, check for seasoning and serve in a warm bowl.
I only have ever made a single serving but see no reason it can’t scale up.
We had a small group of friends over last night for dinner, drinks, and a movie. I have had Preeti Mistry’s Tikka Masala Mac and Cheese in mind to make for them for a while now. It was fairly easy to put together (you do need to have cinnamon stick, cloves, and fenugreek seeds on hand, although you could probably get away with a good garam masala). It starts with a very tomato-y tikka masala sauce base that has heavy cream and sour cream added. Then you add the cheeses (gouda and cheddar) and the cooked pasta. You can serve it straight away at this point, but I undercooked my pasta for a few minutes so I could put the mac and cheese in a casserole with some more cheese on top and then let it bake another 10 minutes in a 450F oven. It pretty decadent! I served it with a green salad (mustard vinaigrette). One of the guests brought her spinach artichoke dip as a starter (very good!). I made the Bread and Butter Pudding with Old Monk Rum from the Gunpowder cookbook for dessert, which is good for dinner parties because it is basically a French toast casserole and you can make it ahead and bake it while people are having the mains. I used a particular scali bread that I know my guests like in place of the brioche called for and it worked fine. It was a great night and today will mostly be a lazy day around the house!
Wonton-wrapper lasagna looked good, the sauce was great, but the noodles were gummy. I wonder if this always happens when you use fresh pasta in lasagna.
Very intuitive, and sounds delicious. Thank you!
Not in my experience. I make my own lasagna noodles, and they come out fine.
Do you cook the fresh noodles before assembling the lasagna?
