Orecchiette with cannellini beans, mushrooms, broccoli rabe, toasted garlic, red pepper flakes, and lemon. There was pecorino at the table.
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Soy sauce chicken a la saregama and baked acorn squash with sage butter + pecorino romano. Delicious, but a bit too much for one meal.
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Glad it worked for you!
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Chicago Beef-inspired braised beef blade based on this recipe
Sicilian sweet and sour cabbage, which we really enjoyed.
And taters.
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A few super cheating but super delicious meals here.
A faux gozleme using TJs handmade tortilla, leftover sautéed spinach, feta, and a bit of mozzarella. Always satisfying and feels a bit virtuous with the quantity of spinach.
A faux baida roti in honor of Id / Eid — very similar to gozleme and murtabak and roti telur, flatbread stuffed with spiced ground or shredded meat, plus egg inside or outside. Mine used another of those tortillas, leftover meat mixture from the Kerala puffs, and egg to coat the inside of the tortilla like an anda paratha or jian bing. Soooo good.
Finally, a quick fish and vegetable tagine. A mix of chimichurri and zhoug for charmoula, harissa for some more complexity, vegetables layered in my tiny pressure cooker — onion, broccoli stem, tomato, carrot, potato, and baby trumpet mushrooms because I have a stockpile, and finally cubes of swordfish marinated in the herby base. Steamed on very low heat, no pressure, till everything cooked and flavors melded. Eaten with quinoa+rice blend. This was a spectacular flavor bomb. Had to stop myself from eating the whole pot!
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Pizza night.
Inspired by both @desert-dan’s iterations of onion and black olive pizza, as well as @ernie_in_berkeley’s recent sausage pizza, I strayed from our usual. Here with a homemade marinara, mild Italian sausage, pepperoni, onion, black olives, parm, and whole milk mozz. Roberta’s dough recipe for the skin.
Killer good!
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My dinner tonight is for sure not gonna win any beauty contests, but trust me when I tell you that this cauliflower mash with ground walnuts (this was my jumping off place) was like crack. The poached skate didn’t inspire the same rabid devotion in me, but it was pretty good also.
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Stir fry. Pork tenderloin, onion, garlic, ginger, baby bells, snap peas, cauliflower, broccoli, mushrooms, gochujang miso sauce, green onion, sesame seeds. Pickled cucumber, carrot, daikon, black sesame seeds.
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Will do!
Chicken with roasted red peppers, onions, mushrooms, garlic, and melted mozzarella in a light marinara.
Bombay martini.
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I decided to simmer that eggplant dish in tomato to make a ragout again. Twenty minutes, and it was just right, the eggplant silky smooth. With a shape of pasta that I don’t know the name of, but which soaked up the sauce in between the coils (I transferred the box into a ziploc, with the cooking time on the label but not the name).
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Looks like fusilli bucati to me, A+ shape in my book.
These were thicker than regular fusilli, though. Are fusilli bucati different?
Yes, they are basically bucatini, aka thick spaghetti with a hole inside, curled into a spiral. Buca means hole in Italian, so you can expect any pasta with a variation of that word in its name to have a hole of some type.
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I’ve posted the new April thread here:
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I did a small shop for one of my clients yesterday & grabbed a few things for our household while at it. There was a protest downtown I attended in the late afternoon, then met up with my gal pals for a few drinks at the gay bar to celebrate a dear friend’s birthday 
The bar doesn’t serve any food on Mondays besides tinned fish w/accoutrements, so they allow outside food, and a few of the ladies had brought in chicken over rice from the halal cart and a burger & BLT from the joint next door 
I’d had about a ¼ of the leftover banh mi before heading out, and my sweets was nice enough to leave me another ¼ for my return.
'twas good.
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H Mart pre-packaged dinner of black bean paste and glass noodles (tapioca starch) with pork. There was very little actual pork. The sauce was sweetish, as black bean paste items usually are. We didn’t dislike it. In fact on tasting it again later in the evening at room temp, it was really pretty good. Just a tad sweet for me, but we both really loved the texture of the noodles. Probably wouldn’t get it again but glad we tried it.
On the side, the bf’s little omelet, my kimchi, pickled ginger, and grated cuke salad.
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Looks like a really fun shape to eat!
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Springy! Boing Boing
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