La pasta alla puttanesca, which I’d been longing for all damn day – basically ever since I woke up with it on my mind
Sautéed onion & garlic in olive oil, melted a few anchovy filets, added capers, RPF, quartered artichoke hearts, chopped grilled olives, a splash of red wine, Rao’s marinara sauce, frozen basil, pasta water, and two hot Italian sausages that – while not a traditional puttanesca ingredient by any means – needed et. Added a handful of chopped parsley at the end, and a healthy helping of grated parm over the top. Perfect for a cloudy, rainy day. Look Ma - no leftovers
Stew with kale, pinto and great Northern beans, carrots, bacon, celery, onion, garlic, jalapeno, bay leaf, tomato paste, parsley, cider vinegar and vegetable broth. Served with avocado and sour cream.
Oh, it’s just matzoh brei. Run a sheet of plain matzoh under running water 'til it starts to soften, crunch it up, mix it with a beaten egg and a little salt, and fry it in butter.
Agreed. @Miss_belle Your dog looks like such a sweet boy I would cave in to a face like that in no time at all
8 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
193
Tonight I made bibim guksu (cold [lukewarm in our case] Korean soba noodle bowl with guchujang dressing). Toppings were the suggested HB eggs, apple, lettuce, [crispy] shrimp, avocado, cucumber, radish, sweet bell pepper, and pickled veg. I also used up the last of some crispy chicken bites from the freezer and sauteed zucchini with scallion, hot green chili, soy sauce, sesame seeds, and fish sauce (vague riff on this Maangchi recipe).
Meatball sub with peppers and onions, tomato sauce and Parm/Regg on a toasted garlic bun.
Meatballs were frozen from Costco(not Kirkland brand), onions and peppers were leftover from the other day and needed to be used up. Not the prettiest sangweech, but damn tasty.
18 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
195
That looks great.
Very much like Bibim-naengmyeon (비빔냉면).
I think that Bibim-guksu (비빔국수) is typically with Somen Noodles with Kimchi Juice and Chopped Kimchi in the mix. I am sure there are lots o variations
The warmest day this year so far, which we celebrated with a surprisingly competitive pickleball match (2:3) given our 2-3 weeks hiatus due to shit weather.
We thought it might be great to take advantage of the balmy temps by hitting the local brewery celebrating its one year anniversary this week for a late afternoon brew, but of course by the time we got there, clouds had settled in. Wah. We brought Aldi’s aMAZing dill pickle chicharrones & a handful of Sichuan peanuts along to go with their blonde ale & a wonderfully tart local cider. Of course, this wasn’t sufficient for dinner, but the taco truck at the brewery didn’t appeal…
Plus I’d driven all over town this afternoon to get Wegmans brisket/chuck/short rib patties &, sesame brioche buns from Aldi for a Tuesday cheeborger & fries fiesta @casa lingua.
My dinner was that same tofu prep from last week, but this time i kept the tofu at room temp instead of boiling it (or frying or what have you) - more like a salad, with the same scallion/garlicky/soy/sesame oil/seeds/chilies. Delicious. On the side, steamed you choi with a garlicky soy/oyster sauce sauce. Really very good, all of it.
And the poor boyfriend made himself something right out of a steak i did terribly wrong at my sister’s over the weekend. What i did was use up the Nobu black cod miso marinade on the rib eye - for more than 24 hours. The miso/sugar/sake apparently sucked all the juices out of the steak, giving it a terrible texture. I had looked it up - i found recipes that say you can marinade a piece of meat that long in that type of mixture, but I wouldn’t do it again. We couldn’t finish it, and i brought it home because i didn’t want it to go to waste… In any case, next time I’ll buy another piece of that beautiful black cod and do the marinade right - for three days.
Ruined steak is a bummer! Good on bf for using it up.
One of the Milk street COTMs had a miso marinated skirt steak that called for a 15 min marinade (but with the sweet miso I’d venture you could have used it just to sauce your steak and it would have been delicious).
Miso butter is also fabulous on steak. There are many out there, but this one from another former COTM is very nice (though I do think miso benefits from a touch of sweetness for balance).
