Sounds good. I haven’t come across an italian sauce use beuree manie for thickening, very interesting. Now I’m wondering if that would make for an easier cacio e pepe.
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Last night’s dinner was beef cheek red onion and carrots braised in a strong Kentish ale (Bishops Finger) & beef stock, with a splash of port , rosemary and bay leaf from the garden.
Beef and most of the carrots taken out and the
braising liquid reduced and then blitzed for the sauce. Served with mashed potatoes and peas. A Côtes du Rhône to drink.
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This looks amazing!
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Interesting. Never heard of mounting a meat sauce with butter to thicken (and never needed it, either).
But… duck ragu bucatini >swoon<
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Cool! Another friends kid will be getting married in Raleigh but I don’t have a date yet!
Tis the season of leftover cleanout!
Tonight: Yesterday’s Chinese takeout (ordered for a departing visitor who has to get 4 dishes even when eating solo) – Vegetable Manchurian, Fried rice, garlicky greens, and a few Szechuan chicken lollipops.
I made mom a tomato sandwich (pullman-style thin sandwich bread, butter, thinly-sliced tomatoes, salt, & pepper) because she’s so done with eating someone else’s over-ordering after 2 weeks 
.
Also because we are going out for a special dim sum lunch tomorrow, so better she ate light tonight.
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Timely inspiration. How did you know? 
A friend of ours gifted a batch of faux pho broth (I made this up to describe that he said it’s his own concoction). I have access to yummy Thai chicken meatballs, so this could work.
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I keep a couple of emergency bottles in the fridge.
I thin-sliced crimini mushrooms and halved zucchini and fine julienned carrots and added them toward the end. If you happen to have Makrut lime leaf, it’s nice in the broth. I just used regular spaghetti that I cooked separately in baking soda water for extra bounce.
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We always have a case in the basement, which lasts us forever.
RecipeTinEats’ lemon cream fish (flounder) over quinoa with sauteed shaved Brussels with blood orange and pecans and roasted spaghetti squash. I had a slice of cherry stollen and decaf Americano for dessert. DH cooked! It was nice to have the night off. It’s been a lot of cooking lately.
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How was the sauce prepared?
How did you dress it? Vinaigrette? I love salade niçoise.
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How did you like the fish preparation? This recipe was one of our favorite finds for 2024 (we eat a lot of fish).
It’s a good return on minimal effort, and an easy way to eat less than stellar frozen fish. We both like it! Thank you for highlighting the recipe.
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Lol! I got the recipe from someone else on this site, which is the #1 reason why I like being a member of this community - better living through sharing!
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