I made pasta with chitarra (guitar string pasta), tuna, onion, garlic, cherry tomatoes, mushrooms, white wine, olive oil, green onions, and fresh basil, loosely based on this. I also added some dried rosemary and thyme, and added some olive oil toasted bread crumbs on top.
Green beans on the side for 2 of us to mix in.
Chicken roulade, stuffed with spinach and gruyere, wrapped in bacon. Seared and roasted. It was very good, moist and tender, lost some of the cheese. Roasted carrots, butter and parsley, little gem, red cabbage, green onion, snap peas, radishes salad with gg dressing.
You know what time it is? RAMP TIME. Ramp risotto with oyster mushrooms, shrimp and parm, 'cause the rules are, there are no rules.
Simple comfort food seems to be the prescription.
Japanese pot rice with salmon and mushrooms — loosely inspired by an Elizabeth Andoh via Milk Street recipe from an early season.
I used up the last of four packages of baby trumpet mushrooms I bought a while back, and was very relieved not to have had them spoil!
Very few ingredients again for a warm hug in a bowl.
For an app, trimmings of the Spanakopita apero bread I made for the weekend.
For dessert, trimmings of the Tigerkaka / swedish tiger cake I made for our early family gathering this weekend.
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Good to see you back on HO & that dish looks very yummy!
Meh. It’s compressed mushroom juice. Can they go bad?
No, probably not. I may also use a few more fresh shiitake than usual — we’re all shroomheads (well, my PIC less so).
I do love that mushroom BTB, which isn’t as readily available as some of their other concentrates, but I’d hate to order from Amazon TBH 
May just order from BTB directly.
Do you have dried shiitakes in the house? I’d just soak a handful of those for a few hours and use the soaking liquid, building from there with whatever else goes in your broth for hot pot. You could slice the rehydrated 'shrooms and add them back when you cook your hot pot items.
I don’t believe I do. They always tend to stay somewhat chewy, so I prefer fresh ones.
I do have a bag of blue and black trumpets a friend in my WFD cooking group gifted me a long time ago. Not sure about their flavor profile.
Since I have to go to the Chinese market anyway, I might just grab a few dried shiitake along with the fresh and do what you suggested 
Last night before we departed for ATL I made a quick dinner of lightly dredged and shallow-fried chicken tenders, ww spaghetti marinara, broccoli slaw (bagged), and sauteed mushrooms and Brussels in leftover vermouth-caper pan sauce. Looking forward to a few nights of cooking this week!
Fettuccine with Miso Butter, Shiitake, and Spinach from Comfort by Ottolenghi - The base is made by sautéing shallots, shiitake, garlic, white miso, light soy sauce and chinkiang vinegar before emulsifying the sauce with pasta water and butter. Finished by adding the cooked fettuccine and baby spinach and shichimi togarashi
I rented one of the same campsites for this (current) weekend for my 2nd daughter and 5 of her close college girlfriends. Instead of freaky hot, this weekend has been freaky colder than normal. This morning and tomorrow morning the lows will be around 38°F and the highs between 60-63. (55/72 are the average high/low here for this week)
My son at college made this “one bowl, one pan chicken taco” recipe and said it’s going to be an easy weekly favorite.
Just cut the chicken and toss in a bowl with seasonings, cook in buttered skillet, put the cooked meat in soft corn tortillas, fold and cook until crispy.
Our dinners last few nights (it seems I’ve got us living out of bowls, these days) - mostly cleaning up leftovers from the prior weekend’s camping:
Pulled pork rewarmed and tossed on butter lettuce with wilted lettuce, olives, tomatoes. Then too much cheese, and a mixed blue cheese & sour cream dressing that I just kind of thwacked on there with the table knife I’d used to stir it. I guess I’m not a less is more kind of person.
Beef & bean chili with cheese and sour cream (theme developing), with my usual mix of as many bean and chili types as I can lay hands on.
Wow! Piedmont Ave has gone hoity toity!
I think of a camp alumni reunion many years back where the total temperature over three days was just above 90°F. 29 one day 30 the next and 33 the third day. We were expecting 90’s each day. We were prepared, tho. The Sierras make you that way.
Tried a new recipe:
The paneer is cooked in a white gravy flavored with garlic, green chilies, ginger, and a lot of dried fenugreek, thickened with ground cashews. We really liked this and I would make it again! I also served some more of the leftover chole, the last of the carrot pickles, and made some more naan. The naan dough had been waiting in the fridge a few days and I think it shaped easier and had a better dough structure.
Sauvignon Blanc for me and IPA for him!
Cooked a pork chop in its own rendered fat and doused it with zhoug while it was resting. Had a couple slices with some small braised endive and teeny potatoes braised in chicken broth. Very tasty if beige (as so many winter meals are - and yes, it snowed for several hours today.)
Garlic-Ginger Shrimp Stir Fry with sugar snap peas, red bell pepper strips, and sliced carrots on Basmati rice.
Wine.
And The Ten Commandments on TV.
Family tradition.
There was snow this morning. 
And Morning Kitty Pillowing. 
There are certain things we miss from living in Boston - that is one of the main things we definitely don’t miss
