Tonight’s dinner was Peanut Butter Lemon Chicken served over seasoned rice topped with chopped broccoli. Sunshine told me she would prefer if I could serve this over pearl barley next time, so I’ll change it in my recipe binder.
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It looks like rushed service is a new trend in Milan as we had it a second night in a row, this time at Bele https://www.beleristorante.com/ This time we actually started discussing it with the server and he mentioned that they immediately fire a new course when they just brought out the previous one to have little breaks - we made it clear that wasn’t a great concept and made a less than good meal. Everybody in the restaurant got dish after dish without significant breaks. Hopefully that will soon change outside of Milano when we will explore other parts. The food was partially good and had some interesting combinations but especially the second courses where underwhelming with the chicken breast (with just some apricots) and the red drum (which sounded good as a concept but was less than it’s sum).
Based on the atrocious service again a restaurant we wouldn’t recommend.
Bread
Pears, figs, grana, curry
Beef tartare, stracciatella, ‘nduja, friggitelli
Tagliolini, zucchini, cardamom, mint
Green gazpacho, salmon, cucumbers, pickled onions
Risotto, tamarind, pine nuts, rhubarb
Red drum, watermelon, campari, bergamot
Veal eye round, eggplant, almonds, capers, lemon
Chicken breast, apricots, tarragon, coriander seeds
Hazelnuts, raspberry, chocolate
Apricots, lavender, rosemary, buckwheat
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Well, the bread looks amazing - as does the hazelnut, raspberry and chocolate dessert.
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What a shame. For me a huge part of a meal is the atmosphere and service.
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Glazed char siu, stir fried sum choy and fat soba noodles with mushrooms, scallions and tons of garlic and ginger. 🫚
My eyes were bigger than my stomach, some leftover for tomorrow lunch?
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Roasted Arctic char that is glazed with chipotle mayo on a bed of the last of the borracho beans, which are mixed with some corn, tomato, and scallions.
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My upstairs freezer had too much crammed in it. And while it’s not the season, I had a craving, and those are virtually impossible to ignore.
So last night, out came containers of:
• Shepherd’s Pie filling (ground lamb, NOT ground beef, corn, peas, carrots and onions with a bit of gravy in it from last time I made this back in March)
• a lamb burger (because there wasn’t enough in the filling above)
• mashed potatoes
• lamb gravy
From the fridge came sauteed veggies: green beans, corn, and red bell peppers.
From the pantry came some Yukon Gold potatoes (because there wasn’t enough mashed)
Boiled the Yukons and mashed them with butter, s/p and some heavy cream. Added the defrosted mashed and set aside.
Crumbled and cooked the lamb burger, added the filling and the sauteed veggies, the lamb gravy, and then adding some s/p and dried thyme. Piled it all in a baking dish, topped with the mashed, sprinkled with paprika, baked at 350° for 30 minutes and let it settle for another 10 on the stovetop.
Damn. This was good. And it opened up a wee bit of freezer space. Need to use those bits and bobs more often.
There was wine.
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Another gray, muggy day in HV. At least it didn’t rain when my PIC went outside to grill the strip steaks for dinner. He did a mighty fine job 
The WoL recipe for yum nua turned out really well, tho of course I ended up chopping up another Thai bird pepper to add to the salad bc it wasn’t hot enough for us 
I may have to check out the respective COTM thread, as this is the second recipe from the website I really dig.
We barely managed to finish just one of the steaks, and there’s a little salad leftover as well.
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Grilled pork chop
Final serving of last year’s frozen local Limas
and
A new-to-me rice dish I saw on Instagram like an hour before dinner: grate a carrot, dice an onion and sautee both. Wash basmati or jasmine rice, drain and add to pot and sautee for five min more. Add water and a bouillon cube, cook tightly covered, serve.
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Pan-roasted Wagyu top sirloin (manager’s special). Convection oven new-crop Kennebec spuds. Caramelized garden green beans, sautéed in bacon fat, and finished with soy sauce and brown sugar.
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Panzanella based on a “Ciao Italia” recipe with a little white wine and garlic sausage. Grated parm.
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A very large EBTKS salad. Red cabbage, red onion, roasted golden beet, yellow pepper, carrot, broccoli, cauliflower, crumbled Italian sausage, (because if I don’t have protein I will turn to dust and blow away). Bleu cheese dressing.
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Tonight my DH made whole wheat rotini tossed with some pistachio and basil pesto I made last week and froze. He added diced tomatoes. Tasty, although I sort of missed a protein.
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We had a really nice dinner at Osteria Mercato https://osteriamercatostresa.com/ in Stresa at the Lago Maggiore. Perfect weather to sit outside and enjoy their creative appetizers (e.g. octopus “taco”, savory creme brûlée) and more classic entrees with excellent house-made pasta and gnocchi
Bread
Crème brûlée, poached egg and vegetables
Tacos, guacamole, stracciatella cheese and octopus
Foie gras terrine, pan brioches and orange compote
Casarecce, ribs and veal ragu
Gnocchi with buffalo cheese and tomatoes
Breaded perch fillets, marinated zucchini and light wasabi
Banana split
Mango namelaka, pistachio and chocolate
Figs, goat cheese ricotta, honey and almonds
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l love how the banana split is presented. Like a magical banana garden.
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Nice looking Plate. Lovely glazing on the Ribs.
The Noodles look more like Udon or super thick Somen.
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So Lunch today!
Do you make a Thai Dressing for the Salad?
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Thanks 
Yes, you are correct they were Udon not Soba, minor brain fart 
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