Jumping on the Zuppa Toscana train. Mine with mild Italian sausage, Kurobuta bacon, potatoes, onions, garlic, kale, beans, cream, and paprika. Parm and red pepper flakes for serving.
Homemade focaccia on the side.
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Duck burger night. Freshly ground duck breast patties, a little drizzle of orange marmalade, melted onions, taleggio cheese, lettuce and a smidge of ketchup and mayo on a homemade burger bun. Slaw on the side.
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Another attempt at a Neapolitan-ish Margherita in the Ooni Volt. It came out better this time, no leaks! The crust could be a bit more tender, maybe I left it in too long.
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This looks great! Do you have a favorite burger bun recipe you can share?
Pork tenderloin, rolled in minced rosemary, fennel seed and garlic then wrapped in bacon, seared and roasted. A splash of wine added to the pan drippings for a sauce. Cheesy cauliflower, made a roux, added milk, Velveeta, gouda, red bell and green onion. Hariots verts and tomato (from the garden) salad with shallots and vinaigrette.
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Flying solo till Friday, so I made my way into town to catch the last half hour of a gig my keyboarder was playing with a blues band. Bumped into one of my gal pals, who was just about to leave for a show at the theatre, then went upstairs to my favorite watering hole — I’d seen their online food menu for the week, and the black cod & lentil stew with Calabrian chili, cilantro & lime was calling my name.
It was delish, with lots of lentils and a generous portion of cod. A steal at $13.
Another buddy stopped in on his way home from campus & was surprised to see me there. He got the smoked salmon toast with chive cream, radish & scallion.
I had a wonderful Edelweiss with it.
Ok, two. Got home early & am pretty happy about that. Busy weekend coming up.
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Herb-Crusted Pork Tenderloin with Butternut Squash - pork tenderloin gets quickly seared and then put in the oven to reach 142F. Rest for 5 minutes before coated with fresh chives and tarragon. Diced butternut squash is sautéed before cooked in a sauce made from roasted walnuts, white wine, heavy cream and vegetable broth and finished with lemon zest and juice. Served with a mixed green salad.
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“Freshly ground”, did you ground the duck yourself? Which part?
Manestra, which is what my Anatolian Greek family called yiouvetsi: lamb chunks simmered in tomato with orzo. Grated romano added after the photo.
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A favorite at casa lingua, based on a recipe from my mom’s Greek ex :-), and which my PIC has since perfected. Yours looks delicious, and makes me wish for fall weather to finally hit even more! Is there a reason you didn’t use kefalotyri or kefalograviera?
I haven’t looked for those cheeses here. I suspect they’re hard to find. What do you and your Mom’s Greek ex call the dish?
Youvetsi.
PS: Kasseri used to be readily available at Wegmans, but it’s not as melty as graviera or kefalograviera. We are lucky to have a Turkish grocer in our podunk town, which has a good selection of Greek cheeses and many other lovely things.
One of my local mongers’ distributor stopped selling them kaseri. I went to find some at another, but I couldn’t find a parking space. I’ll keep looking, because my dog loves it.
That’s one lucky pup!
You can find it at Berkeley Bowl West
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Ducks are less expensive than chickens at Costco (this one was $21), so I bought a whole one and butchered it. I ground the breasts with skin on.
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The recipe is from Modernist Bread at Home but I cannot find it online.
Edit: I don’t own the book. It’s from the local library.
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Where did you get the enchilada sauce? Mind you, I learned how to make the perfect one (NOT tomatoey) while working at a California Mexican restaurant, but rarely do since it’s hard to make small batches. Currently at Dufferin/Boor - proper little Mexico, even homemade tamales sold outside the subway in the evening $4 each. day I’ll make my own… Price of cheese monstrous here though 
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I bought La Victoria brand enchilada sauce at my indie grocer in LdnOnt (Remark Fresh Market). I have bought it at Metro in the past.
I have also bought a Frontera Grill (Rick Bayless brand) Enchilada Sauce in a pouch at Sobeys, which was okay. I would not go out of my way to buy it. It’s more expensive than the Mexican brands and I don’t like it as much.
I like the La Victoria brand a lot. I find working with the dried peppers too fussy and time consuming for me. I only do it occasionally for my pozole and charros.
I’m sure Perola’s in Kensington Market would also sell it.
La Victoria costs $3.49 CAD at Food Basics, for the smaller can.
https://www.foodbasics.ca/aisles/pantry/condiments-toppings/international-condiments/red-mild-enchilada-sauce/p/072101565986
San Miguel brand is also pretty good, and available at Metro and probably elsewhere. 2 sizes of San Miguel cans are available at my local Metro in LdnOnt. I haven’t checked the Little Italy Metro for it.
https://www.metro.ca/en/online-grocery/aisles/world-cuisine/latin/red-enchilada-sauce/p/024456095977
Yeah, those prices! For the record, the one I make uses chili powder and you can make a really big batch for pennies! I need to revisit it. Didn’t know you were in LdnOn
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