Oshizushi with avocado and smoked salmon, tamagoyaki with nori, miso soup, and broccolini.
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The only yeast dough I’ve used for Greek pies is the dough for Cypriot Flaounes cheese pies.
I do like the stretchy Bosnian dough used in Bosnian burek. I don’t know if it contains yeast.
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Hi, looks great - but what is the meat on the bottom of the charcuterie plate called?
Hi, can you briefly describe how these are made, and/or do you have an online recipe you use? I’d love to copy them!
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Bresaola
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I had sticky bourbon sauce in the freezer and didn’t read the recipe. This time I seared and then roasted the chicken with the sauce. I normally follow the recipe.
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Very clean slicing! Any tips or tricks?
Thanks! It wasn’t that clean 
I did wipe the knife down between cuts though.
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An ode to the 2024 season finale of Top Chef. Aguachile with freshly caught sea bass, mint, jalapeno, avocado and gouda. Served with an always there Miller HIgh Life.
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Thank you!
Solstice dinner for us used to be a fried chicken picnic on the beach. Too many ‘visitors’ there to enjoy it now. I think I’ll go for shrimp louis on the deck instead.
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Sushi / Kimbap bowls tonight.
Spicy salmon, Avocado, Wasabi cabbage slaw, and Sesame carrot slaw. Plus sesame seeds and furikake.
Always hits the spot in these parts.
Mom had leftover farfalle with pesto cream sauce, asparagus, and avocado salad with furikake bec she loooooves avocadoes.
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Spicy rotisserie chicken and romaine salad for dinner.
Romaine hearts were on sale for $3.99 for 3 humongous heads, so expect to see a lot of romaine lettuce in my future
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Caesar salad with scali bread croutons and roasted salmon. Another 97 degree day here today 
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I made muffalettas and followed Serious Eats’ instruction to put olive salad on both halves of bread. It was way too salty for me, so removed before eating most of it. Veggies with dip and knockoff Fritos for those who could handle more salt.
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Shrimp and snow pea stir-fry from Simply Recipes. Served over long-grain rice.
Peas and scallions from the garden.
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Nicely crisp pankoed catfish (not cakes, filet pieces) with fries. I made an avgolemono with the leftover egg wash–it didn’t froth much, but it was good.
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Today’s pasta is gramigna, a short twisty hollow noodle from Emilia-Romagna. I used a pure semolina recipe for the dough - 250g semolina and 105g water. I followed this recipe for a simple white sausage sauce for it:
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I found a pound of ground pork on clearance this morning. I didn’t really know what to do with it, so I started looking through my recipe binder. I stumbled across egg fried rice with vegetables and it got me thinking – why not add ground pork to it.
So I guess we’ll call this Pork Egg Fried Rice with vegetables?? I wish I could have had a little more time to dry my rice for tonight’s dinner, but all in all it was pretty good. I think I’ll be able to stretch this dish into 3 meals for Sunshine and I.
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