Italian sausage, shallot, garlic, mushroom Alfredo sauce over pappardelle, asiago and parsley. Red & green romaine, tomatoes, cucumber, red onion, oo&v dressing. Toasted garlic baguette. Wine and tonic spritzer.
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Today’s dinner was a makeshift chicken biryani. I cooked basmati rice in the rice cooker, and for the gravy fried some onions and jalapeño until softened, added some ginger paste and garlic paste and fried some more, and then chicken thigh. I added a couple teaspoons of Shan Bombay Biryani masala and cooked until the chicken was cooked. Then I added some puréed tomato and cooked it down until it was an almost dry paste. I salted the rice and added some yellow food dye, then added the gravy on top and mixed. It came out pretty good. The rice was cooked nicely as my rice cooker takes any guesswork out of it, and it didn’t come out too wet.
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Could use soaked and pureed cashews to thicken too. Could skip coconut milk in that case.
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Tonight’s dinner courtesy this thread for its healthful inspiration.
Red lentil / masoor dal cooked with cauliflower stems and aromatics, salmon roasted with mustard and zhoug, and sautéed cauliflower with ginger. (And rice. Apparently I finally need to replenish the 4lb bag of quinoa that wouldn’t end.)
Hit the spot.
Dessert was a few teaspoons of homemade lemon curd out of the jar — made two batches with my aunt before I left yesterday. So good!
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Is yellow food dye the secret to that golden color?
At sister’s last night, we’d purchased a packet of mentaiko (cod roe) sauce from the Japanese market. Slightly spicy, came with slivered nori. Super simple - cooked pasta - we went with wide egg noodz - toss it in the sauce, right out of the package, sprinkle with the nori, and I added sliced scallions. Exceeded our expectations for a packaged item - the sauce was very mentaiko forward, really delicious. Glad we bought extra.
and later last night, I asked the BF to make me Mayak eggs - Korean marinated boiled eggs. Marinade is soy, honey, onion, scallion, garlic, chilies, sesame seeds. Really good! This was breakfast, with my kimchi and rice, and a little nori.
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Partly I think, the masala also contributes with the turmeric and chili powder in it.
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I would like to eat that right now. What else do you put in it? I may have asked before, sorry.
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Good idea.
Mouthwatering 
UGH, Hope tomorrow (today I guess now) is better!
This is the recipe I use, but I chop fresh onion vs. dried… I also substitute shredded Colby Jack cheese.
I put the “sauce” on the meatloaf the last 15 minutes of cooking. My “meatloaf sauce” is ketchup, Worcestershire Sauce & brown sugar mixed. I don’t really measure, I just add brown sugar and Worcestershire sauce until I get the taste I want.
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Thanks!
gorgeous! i’ve never sous-vided lamb before, not for any reason, just haven’t. must do.
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yikes! it’s gotta be all uphill from there!
This was cooked to 131F, before searing in a very hot cast iron pan. with Montreal seasoning. Parts of it were more medium than medium rare, so I’ll lower the temperature a bit next time.
I don’t think I’ll use Yukon Golds for mashes anymore. This batch was too sweet.
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WOW, impressive, and looks amazing!
Leftover mac and cheese and the salad I meant to make last night - spring mix, tomato, shallots, and a dressing of sherry vinegar, walnut oil, and Dijon mustard, sprinkled with toasted pistachios.
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