I am continually impressed at how adventurous your son’s eating habits are. The only one of those fruits I’ve had is the grapefruit. When your family tried those fruits, was there a winner? My parents were real meat and potato people so there wasn’t much food experimentation in our house when I was growing up Ever since I’ve been living on my own I’ve been making up for lost time.
It was a snow day @casa lingua, which means we only briefly left the house to clear our friend’s driveway & check in on his kitty while he’s cavorting with his boo in Taiwan, then made a quick stop at the stupidmarket bc I desired a zuke to add to tonight’s dinner: a Greek-ish pasta with ground lamb from our final lamb share.
I always fry the lamb in a separate pan bc it’s pretty fatty, and let the meat crisp up in its own fat — basically making lamb confit
Meanwhile, I sweat a coupla diced shallots in olive oil, added TPSTOG, then a nice blob of tomato paste to toast. A very generous splash of open rosé in lieu of any open red that I cooked down & added the crispy, degreased lamb to. Pureed San Marzanos with a stick blender and added those, s&p, dash of sugar, lots of Greek oregano, and a cinnamon stick for that Hellenic touch
Since I started the sauce early in the afternoon and let it simmer for several hours, it perfumed our house in the most enticing way. I also had the genius idea of frying up the zuke in the lamb fat and browning the slices before I added them to the sauce. This may be the best meat sauce I made in a long time.
Served it with paccheri that took forevvvver to cook, even though I already left them in longer than the alleged 12 min, plus they easily spent several more minutes to finish in the sawce…. and they were still Italian al dente
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
167
That’s sweet of you to say. He’s impressing me, too! This all started because he enjoys watching videos on YouTube of various food influencers dissecting citrus into its juicy bits. So I told him about pomelo and he has asked for it several weeks in a row . When I was little my dad was an enthusiastic embracer of Asian cuisines and that adventurousness must have rubbed off on me. We talked about going to the Asian market for the pomelo after school and I had to grin when he exclaimed, “I love the Asian market!” I hope he always has curiosity.
I’m in my 40s and this was my first time trying pipian melon, which was nicely ripe and custardy, vaguely banana-esque in flavor. It is macerating in some honey overnight to top his yogurt in the morning. The star fruit was also quite fun! We’ll have the grapefruit another time. I think he will be a little disappointed that it is comparatively sourer . I might do as my parents did and serve halves sprinkled with sugar and a spoon for digging in.
Harissa Honey Pork Tenderloin. A repeat, this time using harissa paste. It was much better. Turkish style braised leeks and carrots, Maroulosalata. Viz.
Hungarian-Style Shepherd’s Stew with Potatoes and Sausage from Milk Street - pearl couscous, potatoes, onions, Anaheim pepper, andouille sausage, paprika are cooked/braised in a mixture of pureed roasted red peppers, tomato paste, white wine vinegar, paprika, cayenne pepper and water. Finished with dill and sour cream
Moving my smoker competition rib recipe to the oven, have it down now. Thinking I have to play with spice rub to get a smokier taste, don’t like liquid smoke.
And a random internet recipe for a pureed soup of caramelized onions and Brussels sprouts, which was fine, but the caramelizing was not worth the effort. Just tastes like cabbage soup.
Found some pork and orzo in the deep freeze, it actually held up pretty well in there, sauteed some spicy chorizo and shrimps and bingo boingo, dinner is served.
Ever since I’ve been living on my own I’ve been making up for lost time.
lamb share.
. When I was little my dad was an enthusiastic embracer of Asian cuisines and that adventurousness must have rubbed off on me. We talked about going to the Asian market for the pomelo after school and I had to grin when he exclaimed, “I love the Asian market!” I hope he always has curiosity.
. I might do as my parents did and serve halves sprinkled with sugar and a spoon for digging in.
