Salad for me, some ooey-gooey, mexi-rice, hot Italian sausage thing with Monterey jack, egg, and avo for him that I coveted.
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Looks great! Been dying to try that, but BF can’t eat (dental issues) and sister doesn’t like anything remotely charred. phooey.
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Make 1/4 of the recipe for one! Having a lot of surface area in your pan is key for this, so the smaller quantity would probably make the cooking process even easier/faster.
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may have to do this! thanks!
Get well to you, as well! It sux being a foodie with no taste!
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Thai Tuesday. Herby pork larb with chile. NYT recipe, with Thai fried rice. Followed the recipe except I do not have access to bird’s eye chiles so I used serrano. Everything was very good.
https://cooking.nytimes.com/recipes/1019406-herby-pork-larb-with-chile
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Kale minestrone minus beans 'cause I ain’t got no canned beans. But I can make a pistou!
Tuna salad on what might be almost the last of the balcony lettuce.
And The Byproduct, composed of tomato water, horseradish, lemon and vodka. This is how I celebrate the end of tomato season - I freeze tomato water, and then I thaw it, and then I make one (or two) of these.
Everything involves celery, 'cause I gotta use up the celery.
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Tonight’s dinner was Cheesy Pearl Barley & Paprika Chicken Breast topped with chopped broccoli.
I modified a recipe I saw on youtube (Frugally Delicious).
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Those Sunday meatballs . Cooked with sauce and spaghetti. Rainy day tomorrow, maybe a little snow. Cheers .
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Perfect!
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Cheesy Beans and Kale - kale and beans (cannellini and great northern) are braised with garlic, rosemary and red pepper flakes in diluted aquafaba. After cooking, parmesan is added and some beans are mashed to get some creaminess. Finished with more parmesan and served with wiener wuerstchen.
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We tend to buy cookbooks either to explore cuisine of specific countries, from restaurants where we have some kind of connection or for chefs/authors who have a unique style/voice - for us Ottolenghi clearly hits the last category as you often can easily identify his recipes. This book isn’t vegetarian as some his previous ones and we have so far cooked only one dish but looking through it we will get back to it quite often
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Thanks much for sharing your initial impression of the new Ottolenghi cookbook. Sounds promising. I’m trying to be choosier about only buying cookbooks I that will actually use, either for a few recipes and/or inspiration.
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Asking in a not snarky way I hope - Why do you braise the beans in the aquafaba? I never would have thought to do this.
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It’s one way to thicken a stew without adding other thickening agent, e.g. flour etc
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I’ve been wanting to make this forever! Thanks for the report.
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DOH! I love this!
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thanks!
that is just beautiful! now i want spaghetti & meatballs, for breakfast.
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This site should come with a warning!
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