Right? I am always impressed with people who totally geek out on a specific dish. @John’s def nailed the pizza.
2 Likes
Love Ka Moo.
Especially with the Pickled Mustard Greens and the Chili-Garlic spiked Lime Sauce .
1 Like
We’re home! I made Sopa de Albóndigas from Simply Recipes (as shared by @BeefeaterRocks?) but changed it up substantially to use up what’s on hand. Very tasty!
18 Likes
Bit of a freezer dive to try & finish up our lamb share from last fall (!). 2 legs o’lamb will likely make an appearance for our big end-of-the-summer farewell potluck on Sunday, but tonight I made Greek lamb pasta. I fried the ground lamb up in a separate pan bc it’s very fatty, i.e. I didn’t have to add any oil to the frying pan. Sautéed half a white onion & a buncha garlic in olive oil, toasted a little blob of tomato paste, added the meat, shake of RPF, splash of red, shprinkle of Penzey’s Greek seasoning. A can of blended DOC Marzano tomatoes joined the party, as did a little Greek oregano. One can’t live on meat (sauce) alone, so I also added half a red bell pepper, half a zuke & a little bit of grilled eggplant to the sauce — not just to up the veg content, but bc I enjoy the combination of these veggies with lamb. All served over paccheri with a little crumbled Greek feta on top. I’d briefly considered grabbing a 200g chonk of graviera at the Turkish store, but it was over $7. That’s a big fat Nope.
It’s been a while since we had pasta, so I’d been looking forward to dinner ever since my PIC suggested it this morning. He thought adding the eggplant didn’t work all that well, so I won’t do THAT again 
Arugula with lemon dressing & parm on the side. Such a simple, refreshing salad.
18 Likes
Does anyone here remember the epically long thread back during the Chowhound days regarding New England style Chinese American food? Having grown up in Massachusetts, I hadn’t really given a lot of thought to regional differences across the country. Apparently, one way many folks that moved out of the area learned that our take out was different was that, at least up through the 80s, our fried rice was a dark, dark brown, owing to dark soy sauce and, in some cases, molasses (I swear I remember this from the thread). So, when I got an itch for the old school fried rice of my childhood tonight, I turned to The Woks of Life, who had me covered with a Beef Fried Rice that uses dark soy sauce (I used Pearl River dark mushroom soy sauce). I wrote up the dish on the Woks of Life COTM thread. I added some shrimp to gild the lily this evening, as well.
18 Likes
So last night I scored 3 yellow squash from my local Buy Nothing group and thus dinner was squash canoes. Filling was seasoned ground beef, onion, corn, black beans, taco seasoning, etc. topped with queso fresco. Pardon the horrific picture - it did not burn, I think the shiny skillet made the whole picture black. Delicious, low carb, and FREE squash!
19 Likes
Me too! The chili vinegar sauce and pickles are essential for cutting through the rich fat.
1 Like
Bacon Basil Tomato
Frijoles Charros ( I simmered off the liquid so they weren’t brothy beans tonight)
A red pepper, tomato, bacon and potato Scramble
Delicata with maple and butter
Yellow plum compote
16 Likes
I use Isabel Eats recipe, they are probably almost the same, looks delicious.
4 Likes
Tonight’s dinner was a “throw together” meal. Leftover Spinach Pasta (defrosted), a jar of Alfredo Sauce and a sprinkle of pre-shredded Parmesan Cheese.
The day kind of got away from me, so microwaved leftovers to the rescue.
11 Likes
More meuniere, this time catfish over pearl/Israeli couscous, with roasted red peppers and a sprinkle of feta.
15 Likes
As the last dinner on our trip in Italy we decided to go full circle to the very first restaurant on our trip - Osteria Brunello https://www.osteriabrunello.it/ in Milano. As the first time, we had a very enjoyable dinner with excellent dishes.
Bread
Tuna tartare, basil cream, taggiasca olives and “panzanella” style bread and vegetable salad
“Mondeghili” meatballs, soft smoked potato puree and green sauce
Piemontese beef tartare, rocket salad and “Raspadura” lodigiana cheese
Raviolo “alla norma”, stuffed with fried eggplant, tomato sauce and salted ricotta cheese
Plancha sea bass, saffron mashed potatoes and sautéed eggplant with basil
Spaghetti with European lobster, bisque and dill
Basil creme brulee, berry compote
Barbajada, chocolate cream, coffee crumble, stracciatella ice cream, chantilly with coffee and Maldon salt
Lemon tart, lemon mousse and Italian meringue
12 Likes
Yesh, that’s a winner. Clever, too!
1 Like
I first had it at an Italian restaurant in my hometown, I Due Torri, which the former maître d’ at the American Embassy Club had opened with his wife. He was originally from Bologna, she was from Liverpool.
It had the addition of pink North Sea shrimp, which added another layer of deliciousness. Clearly, this salad from 30+ years ago was so memorable I have been making it since. I add the shrimp when we are in Germany where I can get them.
1 Like
Potato Salad with Wiener Wuerstchen - Potato salad made with red potatoes, caper berries, parsley and chives. The vinaigrette was made by sautéing shallots, cooking them in chicken broth, pureeing and finishing with cider vinegar and mustard.
13 Likes
This was often our xmas eve meal at my dad’s house, though I doubt he made his own potato salad.
2 Likes
Couple of sausage and peppers on a bun, no regular onions so I subbed scallions that were roasted with the sausage. Parm Regg dusted on top.
17 Likes
Whoa bruv. Double-fisting it tonight!
Respekkkkk.
1 Like
