Looks like that’s a fave dinner for a delicious reason. Best wishes to your birthday person!
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Thank you! The birthday guy is enjoying his night!
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Jacques Pepin’s Maman’s Souffle with bacon, gruyere, scallions, and sage. Herbed focaccia with sage and chive. Summer loose-leaf lettuces from the garden with a standard vinaigrette.
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Dinner inspired by David Leite’s
Chicken thighs, beans, salad.
Also thinned out beet greens and favas from the garden.
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Cool jazz, ice cold martini with a twist.
Dinner was a big Italian salad with tuna. Little gem, red onion, cherry tomatoes, celery, garbanzos beans, green olives, pepperoncini. Dressing was garlic salt paste, rwv, mayo, evoo, oregano
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Nachos using broken tostada shells with refried pinto beans, Oaxaca cheese, salsa Mexicana, pickled jalapeños, and crema.
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Last of the Sardinian Rice & Tuna salad, with a little added radicchio. BF had a beanie/poached egg soup.
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Going though my recipe print outs and found a few to revisit, including this one for shrimp and cauliflower with a Meyer lemon salsa:
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Viet garlic umami noodles with my favorite mushroom of all (yes, I chose a child! Ok, maybe my top 3) — maitake / hen of the woods.
Accompanied by Viet cabbage and carrot slaw with nuoc cham dressing that turned out a bit spicier than I had intended.
In this edition of “What naughty thing did you do in the kitchen today? (PG-13)” — I snipped the corner of a mint tea bag to sprinkle a bit of dried mint into my salad dressing, as there was no fresh mint at the store and my giant bottle of dried mint from the turkish store developed bugs. (Maybe I’ll start a thread with this topic — I’m always doing nonsense like this, sometimes it works out and other times not so much — I wonder what kitchen shenanigans the rest of you are up to 
)
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Tonight’s dinner was a Sausage Meatloaf, mashed potatoes and peas. I’ve made this many times before, but Sunshine wanted a cold meatloaf sandwich for lunch (tomorrow and the next day); which means I needed to make a meatloaf for dinner. We both really like this sausage meatloaf recipe. Sometimes, I guess it makes sense to stick with what works.
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That looks delicious! My DH is the meatloaf maker. I never used to like a hot meal with meatloaf - always wanted it cold as a sandwich but he makes a wonderful meatloaf that I enjoy eating warm in the first iteration - always as pictured with mashed potatoes and peas (or green beans). But the best is yet to come - cold homemade meatloaf sandwiches on white bread with ketchup. Yum.
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Yes… that is exactly how Sunshine likes hers. We had two nice sized pieces leftover, so she can have it for lunch on Tuesday and Wednesday.
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Dover sole meuniere, which fell apart while plating. It was too thin. But, how can delicate fish in brown butter be anything but delicious. With Turkish pilaf.
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Some things money can’t buy. The only thing we don’t do at home is deep fry, and we live on Cape Cod. So we will on occasion treat ourselves to a meal out - fish and chips, fried scallops or fried clams or calamari. Otherwise, we’re happy to make our meals at home. We eat better and more economically.
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Copper river salmon, dry-brined (but not for 8 hours, like this NYT recipe would have it). Very nice! Cat-approved!
A salad of Little Gem from my balcony, with peas, fava, radishes & parm, dressed in a parsley/mint vinaigrette. Also very nice!
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Iirc this is a Korean & japanese technique.
I tried it when NYT’s own Eric Kim’s Korean American was COTM last year.
It changed the texture of the fish in an unexpected (to me) way — firmed it up quite a lot.
Yes, and it seemed to cook through awfully fast.
Yeah. Mine seemed almost overcooked / dry compared to without the salting, but I had to remind myself that it was what the expected cultural outcome was. JOC has a good description, though her shiozake goes 2 days.
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