Tagliatelle with shiitakes and asparagus in a garlic lemon cream sauce. Hit the spot on a cold, rainy Memorial Day.
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Thank you 
I’m just using an iPhone 12, but I use PS Express editing tools to slightly enhance the pictures. I try to do justice to the hard working chefs creations (home chefs and professional chefs).
By the way, those ribs and gozleme look awesome!
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Wonderful - many thanks for the recipe.
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moar carnitas. BF made himself a really good soup, nice & spicy with them, and i went for the tried and true tacos.
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There wasn’t much time on our first visit to the new location of Naschmarkt https://naschmarktrestaurants.com/pa-menu/ in Palo Alto and so it was time to have a more relaxed night at the restaurant. It’s still one of the best Austrian restaurants outside of Austria with excellent dishes, like Jaegerschnitzel, Kohlrouladen and Salzburger Nockerl.
Smoked pork bratwurst with braised sauerkraut, caramelized onions and Dijon mustard
Austrian coldcuts - chicken liver mousse, pork rillette, smoked trout, paprika cream cheese, schinken, salami
Beet salad with arugula, orange & strawberries, pistachios, goat cheese and cherry vinaigrette
Krautrolladen - beef, pork and smoked bacon filled savoy cabbage with creamed leeks, fingerlings, carrots, greens and mushroom deli-glace
Jager Schnitzel - pork schnitzel braised in a mushroom cream cream sauce, broccolini and garlic confit
…served with spaetzle
Salzburger Nockerl - Fluffy vanilla soufflé with blueberry compote & vanilla bean ice cream
Sacher Torte - Austrian chocolate cake with apricot preserves, whipped cream
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(sorry, the photo wasn’t good. Leftovers tomorrow, though!)
I take it the schnitzel wasn’t breaded? Bc that amount of sauce would eliminate any crispiness.
Also… no vogerl salat? Seems damn near impossible to get that stuff in the states.
First dinner in Palermo at A’nica ristorante, known for its incredible pizza creations. We met up with our buddy from back home, who had to celebrate his 34th wedding anniversary with us instead of his betrothed, as her flight was fucked up & she’ll be spending an 8 hour layover in Frankfurt today, arriving late tonight. Poor guy.
We split the aMAZing caponata,
the polpo en carozza,
the viddana salad,
the fish of the day (orata), which came with a flaming bowl the waiter couldn’t extinguish & frankly we weren’t quite clear why it was needed anyway, save for visuals, but it was quite amusing
and La Pistacchiosa, a FRIED pizza with pistachio pesto, stracciatella, speck, and chopped pistachios. OMG.
Also two liters of their house rosé, which made for a happy celebration 
Because ALL of that wasn’t enough food already, we swayed & stumbled our way to a gelateria for dessert.
Plans to see some sights & sites today, including the Ballaró market for lunch with our friends who are staying in Santa Flavia.
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I was just thinking about this place yesterday and that I need to revisit. Montanara pizza = fried.
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That looks really good. Neighbor asparagus?
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Sadly no but fresh-picked from a local farm. Almost as good!!
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No, it was not breaded.
And yes, lamb’s lettuce is a very rare sighting in the US. Some wholesale sellers have it from time to time but it is so expensive based on the missing demand that nobody in restaurant kitchens is buying it. Interesting, some high-end restaurants are using it sometimes and forage themselves as it is not that uncommon in the “wild”
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Medium rare-ish tuna steak(frozen, from Farm Boy) and romaine salad with crispy chorizo croutons and the usual veggies.
Cooked the tuna a bit more than I would normally like because it was IQF just to be on the safe side . Decent product, 4-3 oz pieces for $13, have two more pieces in the freezer, will do those with some Asian-y noodles or rice.
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I had the last serving of masoor dal from the freezer so now I don’t have any Indian meals left 
I will have to fix that! I love chana masala so that will probably be my next dish to make.
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Leftover salad from last night with extra blue cheese crumbles and steamed artichokes. No pix, just looked green.
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Dry rub oven ribs with brown sugar, sort of a Kansas City seasoning, and pineapple. Baked at 250⁰ for 5 h, around an hour at 275⁰F, then a little while at 375 ⁰ F to roast the pineapple.
Parsnips with apple, honey, vinegar and a bit of Dijon.
Roasted new potato salad with white balsamic, pickles, green onion.
Cannellini beans with brown sugar, ginger, tomato paste and Worcestershire.
Local asparagus with lemon mayo
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