Pork tenderloin, smeared in oo, rolled in fennel seed, garlic, rosemary, s&p, wrapped in bacon, seared and then roasted @450 for 10 mins. Corn riblets and spinach, red onion, radish, the last of the king oyster mushroom salad with creamy Greek dressing. Wine.
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A feast!
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Well that sounds delicious!
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Would you share a recipe? They look awfully good.
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thanks, he just winged it, but i know he used cooked white rice, Cantella’s pork chorizo (though any would work - we usually get fresh Mexican chorizo from our mexi-mart - I really like this new-to-me brand), ground beef. He said he used very minimal seasoning - salt, pepper, maybe a little cumin - because the chorizo is already so highly spiced. For his soup he made the meatballs and cooked them in the broth from raw. The rest (and what I had tonight) were baked in the oven.
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An Excellent small tasting menu at Ratana https://www.ratana.it/ in Milan showcasing interpretations of Chef Battisti’s revisited traditional dishes. Generous portions for a tasting menu at a great price (especially living in the US)
Bread
Peach and tomato gazpacho, Piedmont hazelnut and basil
Beef carpaccio
Adamello trout carpaccio, plums, fresh almonds and wild fennel
Risotto alla Vecchia Milano, bone marrow, gremolada and roast sauce
Guinea fowl marinated in yoghurt, chickpea hummus, smoked black tea and radishes
White chocolate, yoghurt, raspberry
Apricot and basil - basil and yoghurt cream, Vesuvius apricots marinated and in sorbet, fresh almonds
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My favorite sort of pizza - it looks beautiful
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Cod with sorrel sauce, roasted mushrooms with sage. A little monochromatic, but very nice! Also, I grabbed a hot pan handle again, because this is a thing I do from time to time. Had to ice and Aspercreme for hours, ouch.
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Yikes on the hot pan handle, but those shrooms look like it was worth it 
Thank you!
It was quite good. I woke up thinking about it this morning, and will probably make it again in the near future. 
It was the cod that was the troublemaker. The king oysters were made on the stovetop. Still worth it!
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Question: Can one make sorrel sauce with variated sorrel or does it need to be the lightish green type? I have the former growing all through my front planting bed; I use it in salad but sauce would be cool. If yes, recipe pointer?
My sorrel is not varigated, but I can’t see as it would make much difference. Here’s the recipe I sort of used:
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Thx!
@jiaozi
Also, sorry, he just told me he added a little minced garlic.
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'Twas, recipe is in the “favorite recipes of all time” topic if anyone wants it.
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This is why my listing meal planning for the week is difficult. I’m usually off script winging our meals as the mood, pantry dictates.
Lemon pasta in lemon pesto with spaghetti squash, shallots, zuke. Salad ish plate of mozz cheese, tomato and green olives.
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A very greasy dahlia.
My main reason for not participating in any planning threads that go beyond 24 hrs. I have no idea what I might feel like eating or cooking on any given day, but our household is unusual in that we can be pretty flex & don’t have to plan ahead 
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I try to menu plan 3-4 days in advance depending on what I have in the fridge/freezer and what needs to be used up. I have a 98.6 success rate 
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