A beautiful evening at the fire with friends. I could stare at the embers until the end of time, but my PIC wanted to go inside after everyone had left. Le sigh. I’m sure there’ll be more fires in our future – just not the rest of this week, as the weather has turned to crap again.
No cooking @casa lingua tonight: I’m gathering my chili heads for one more Sichuan feast before we ditch town – as of now, we have 15-16 eaters signed up (including a member of one of my food groups, who’s been dying to join us with her partner), which should make for a nice variety of dishes. I am very much looking forward to that amazing fish we had last time, meeting the new peeps & catching up with folks we haven’t seen in a while.
And while I type this, my darling PIC is slaving away in the kitchen, marinating a STO lamb chops to be grilled for dinner tomorrow. The freezer clean-out continues….
ETA: he just brought over the chops for me to inspect. What a shame we don’t have smella-vision up in here. Would be far more useful than emojis
i know he uses ground pork and beef, but also sometimes NY Hot Italian Sausage. Worcestershire, egg, onion, granulated garlic/onion, panko, and i think ketchup for the glaze, but it may be a combo of Worcestershire and ketchup. Maybe some sugar. I’ll ask, but I know he does it a little different every time.
It’s a recipe from a German food magazine (Essen & Trinken)
You sautée quartered Brussel sprouts for 4-5 minutes until you get a little bit of browning and add some nutmeg, s&p. Mix 250g of ricotta, 3 large eggs and 2-3 tsp of lemon zest and add diced dried tomatoes (60g) in oil, the Brussel sprouts and nutmeg, chili flakes, s&p. Add the filing to the rolled out puff pastry (275g) in a 10 inch springform and bake at 395F for 30-35 minutes. Let it rest for 3-5 minutes and top with gremolata made from diced olives (30g), toasted pine nuts (20g) and some parsley
5 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
430
Click to see the event details for the event that has already passed, and you’ll find her list of ingredients.
Had some cooked orzo in the freezer, sauteed it up with some mushrooms and scallions , topped it with a glazed , boneless pork chop and dinner was served.
@jammy, husband gets lots of fruit gifts from patients ! Sort of like eggs, back in the day.
Last night I joined my husband for a business dinner at Coles in Napa. It was so busy, there and in downtown Napa in general, I was thinking it was Saturday night.
Anyway,
Husband started with a grilled shrimp cocktail, emphasis on the grilled, which he prefers.
There was also some very nice pan roasted cauliflower with Garlic, capers, Chili Flakes, and Roasted garlic Cream that I guess I missed a picture of. I might try to recreate that! Found a similar idea here.
They bought me a wet cloth after.
For desert an apple crisp and hazelnut ice cream, which was fine.
Successful Sichuan jour fixe. So many happy faces, so much good food
The newest chili head, a grad student in acoustics whom I only knew through online interactions in my local food group gave me a big ole hug when we got to the restaurant, where a few of our buds were waiting already (yes, I was on time) – which I thought was super-sweet. She and her partner enjoyed themselves despite not knowing anyone & were excited to try a few dishes they hadn’t had there before.
I was worried I’d ordered too much food, but as ever, the savages polished it all off. I told them to get their shit together while I’m out of the country – meeting up for a meal shouldn’t be that difficult to organize (AFAIK a few HOs do just that on a regular basis ), but they just laughed in my face
), but they just laughed in my face 
