Made the NYT Parmesan-crusted salmon Caesar salad. (Thanks @ieatalotoficecream). I can’t believe I’ve never made this before (I had it saved in my recipe box forevah) because it combines B’s favorite foods (salmon, cheese, and salad). I was rushed to get dinner on the table because I had some unanticipated things to do last night so the croutons are kinda rough (but were tasty…I used a cheddar-garlic bread from a local bakery that I had in the freezer). At the last minute, I added the luscious gigandes beans that I had just purchased from a fancy French food shop (one of the detours that delayed my cooking last night) thus the final dish had 4 of B’s favorite foods. Going into our regular rotation.
Accompanied by a French new-to-me red varietal that was delicious.
Looks amazing!!! Croutons look great too! The first time I made homemade croutons a few weeks ago I cut off the tip of my thumb while cutting them, so the second time I ripped the bread up sans knife
… I liked the rustic look and varied textures!! And no risk of cutting any body parts lol
Same here… I’ve been making my own tortilla(s) from scratch. It’s really easy and quite tasty. You can also add spicing to the mix. I’ve added a little Cayenne Pepper to mine - YUMMY!!
Is your sister the “If I don’t know what it is or need it, she doesn’t either” type? I once found a pint size canning jar crammed full of tiny envelopes that were my hodge podge of special spices after sis housesat for me. EVEN after I had told her ‘to make herself comfortable’, but don’t clean the house!
She’s not. She just doesn’t cook as much as I do. But she knows my penchant for buying herbs and spices and spice blends, so I know she wouldn’t have thrown it out. It’s just a matter of finding out where she consolidated everything. LOL
Stagg chili with roasted south western pork tenderloin, crispy onions and a side of toasted sour dough.
Rib stickin’ good for these frigid nights.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
274
Tonight I made RecipeTinEats drunken noodles with additional veggies – broccoli, carrot, crimini mushrooms, and sweet peppers. I used ground chicken that I marinated with rice wine, cornstarch, fish sauce, and a little of the noodle sauce (I made extra). This was good! I missed the wok hey a bit, but hey this isn’t a restaurant. Side of dry fried (really broiled) haricots with Thai Golden Mountain sauce and gochugaru.
Another frigid day had us craving heat. I also needed to use up the ground pork leftover from Sunday’s mapo tofu, so pad kra pao moo seemed like the logical conclusion. I followed the WoL recipe, not having gotten much inspo here, and served it with more leftover sushi rice.
I thought it came out quite well, but my PIC really loved it. Can’t believe I’ve never made it before, and happy the debut was a success Will be added to our dish rotation from now on — bet it’s great with ground lamb, too.
For our veg side I landed on smashed cucumber salad (also following a WoL recipe), but adding toasted & ground Sichuan peppercorns on top. Our local Sichuan hole-in-the-wall is my measure, and it wasn’t anywhere near their perfection, but it was still a very satisfying rendition. I may heat up the oil / sauce mix with the garlic next time before pouring over the smashed cukes.
We enjoyed another excellent dinner of some of our favorite dishes at F1rst Restaurant in Hawthorne, NJ, including lamb chops with potatoes au gratin and sautéed spinach; portobello mushroom Wellington; gnocchi with blue cheese, walnuts, and butternut squash; fried calamari and artichokes. It all went great with an excellent cabernet and zinfandel.
