I agree with both of you! Most winter squash and sweet potatoes are too sweet and then most recipes add another sweet component!
1 Like
Hello, first meal I’ve cooked in about 10 days!
Kept it simple…a large chicken tender seasoned with olive oil and Penzeys Mural of Flavor and ground pepper, and baked for about 22 minutes, and steamed broccoli with a couple rings of fried shallots on top leftover from Thanksgiving. Just a couple…everything in moderation.
Water. But my dinner had flavor. Finally!
27 Likes
Since we’re going out for a fancy dinner tomorrow, a budget-friendly & simple meal at home was in order. More of that bok choy I can’t get enuff of, and more steamed dumplings w/dipping sauce.
Some might call it boring; I say there is comfort in repetition 
A very good, if not the best Kölsch I’ve had stateside to go with.
By the by, does anyone have a special trick to keep those GD 
har gow from sticking to the steamer? I’ve done the cabbage leaves, the greased up steamer… it doesn’t seem to make a difference. I brushed the entire bloody steamer with peanut oil tonight until it was slick. No dice.
One thing I haven’t tried is parchment paper, bc it seems to me like they’d stick to that, too. And once you get them on the plate, you have to keep them apart like fighting toddlers cuz they’ll stick to each other, too 
At least the XLB didn’t break/leak this time!
14 Likes
So happy you’re home, clean, and with the boys, and have control over what you eat again! 
3 Likes
Yay! I’ll bet that tasted good!
3 Likes
Linguine with spicy Italian sausage and (TJ’s grilled) olive ragu. A good batch: quite spicy, very tasty.
18 Likes
Another great night at Pausa https://www.pausasanmateo.com/ in San Mateo. We yet to have a disappointing dish over the last 7-8 visits. Charcuterie board, octopus ragu pasta and iberico pork chop as some of the highlights - still one of the best italian restaurants in the bay area for us.
Korubata pork belly, controne bean puree, quince apple mostarda, pork demi, saba, chicharron
Butcher’s board, prosciutto di parma, ciccoli, salame al ginepro, salame del doge, coppa, tigella, cunza, pickles, whole grain mustard
Kabocha squash, endive, grapefruit vinaigrette, monte veronese fonduta, prosciutto di parma crumble, citrus segments
Saffron spaghetti, baby octopus ragu, controne cicerchie beans, bluefin tuna heart
Red wine conchiglie, braised pork sausage ragu, crispy lollipop kale, grana padano
14oz iberico pork chop, chicories, pine nuts, raisins, apple puree, sage chicherron, buffalo blu fonduta, pork demi
Bomboloni, sheep ricotta donuts, white chocolate yoghurt cream, persimmon-pomegranate compote, rice crisp
Zuppa inglese, cheesecake gelato, lychee foam, sour cherry compote, chocolate sauce, graham cracker crumble
12 Likes
Looks like a fantastic meal.
1 Like
I made a minimalist adaptation of this Rick Bayless Lamb Barbacoa tonight. This version contains no orange juice. We liked it. I served it with cheese grits.
5 Likes
Absolutely fabulous. 10 star .
3 Likes
Best meal ever posted here. Bon Appetit
6 Likes
Leftover roasted lemon chicken, with a freshly made gravy from the reserved pan sauce. Warm German potato salad. Leafy greens in vinaigrette.
19 Likes
Sláinte mhaith.
11 Likes
I used up the rest of the potatoes I had in stock (before they went bad) and made a Cheesy Potato Vegetable Soup. My experimental “bread balls” (from the Baking thread) rounded out the meal. They were great for dipping in the soup.
18 Likes
We used to use lightly oiled bamboo leaves at the catering company I worked at.
2 Likes
Nominations for next quarter’s COTM are underway:
1 Like
Very happy to see you cooking again!
4 Likes
Our favorite dumpling place uses those perforated paper steamer liners under the dumplings to prevent sticking, FWIW. So that suggests to me that your parchment paper idea may be a winner.
1 Like
