Paneer Makhani from one of the Curry Guy books - the sauce is made by cooking diced tomatoes, red onions, garlic, ginger, fresno chile, green cardamom, cloves, cinnamon, sirarakhong chili, butter, cashews and water and pureeing it. At the same time you pan sear cubed paneer with ginger and mix with the sauce. Finished with some dried fenugreek leaves and cream and served over rice
It also tasted wonderful too
YES!! It’s probably my favorite. Much more versatile than just about any other meat.
The sauce was very simple - lightly saute a head of garlic in the same pan you cooked the chicken, add water and reduce slightly, throw in cilantro (it would work with parsley @LindaWhit) and a squeeze of lemon juice. I’m thinking it would work well over fish too.
I’m glad you enjoyed it. I have some fish I just took out of the freezer (need to make room for the 2025 season) and think this would work well with some timing adjustments.
I use it a lot in chili (otherwise I always add cocoa powder to my chili) or when marinating fish for tacos. I find the smokiness of smoked paprika more pronounced in the bittersweet version than either sweet or picante smoked.
And simmering the shells for a while in white wine, then reducing with whipping cream after ditching the shells makes for a great looking and tasting rosé sauce.
I think, though, that @linguafood does not find the shrimp firm enough.
~hugs~
You are correct (unless I had an inferior bag), I prefer my shrimp on the snappier side.
But not everyone likes the same things, and that’s alright.
I wouldn’t go that far, but it’s def the meat we consume most often. Incredibly versatile, affordable, delicious 
Chicken lovers unite! bok bok bok 
I just love reading about & seeing pics of everyone’s meals here every day. It’s a delicious way to start my morning.
Thanks to our dear ringleader, @LindaWhit, for keeping this thread going through all these years 
The recipe you followed is one of my favourite lo mein noodles dish 
I liked it, but we’re salt fiends 
The sauce could probably use another element to make it less one-dimensional. I only used a 1/3 of the sugar, so maybe that was it?
Friday night was fresh pasta night, thanks to these lovely little pillows of ricotta ravioli we picked up on Thursday at Pastaio Via Corta in Gloucester (MA).
Worth a peek at the before.
Here’s the after, with steamed asparagus and frizzled speck. I made a pan sauce of oil, butter, parmesan, and pasta cooking water.
Already hoping for another field trip to Gloucester in May for fresh pasta on a Thursday or Saturday (before they sell out for the day). Dreaming of making this dish with local asparagus and chive blossoms, not yet in season.
I’ve been wanting to make Pastitsio, had never eaten this dish but knew I’d like it … found this recipe that has a thick layer of bechamel. Made over 2 days. Excellent. Details on Greek Cuisine thread.
Very quick business trip to LA with just time for one dinner. Petit Trois (Valley location) https://www.petittrois.com/levalley was convenient located and on our list for some time. It didn’t disappoint with good, “classical” dishes very well executed - service was good but could have been a little bit less rushed at the beginning.
Eggs mayonnaise, mixed greens, chive
Chopped salad, radicchio, Italian salami, provolone, garbanzo beans, red wine vinaigrette
Steak frites, 6oz wagyu steak, bernaise butter, fries
Chocolate souffle, chocolate sorbet, chocolate sauce
Gimme the HB eggs with lotsa mayo, sreak frites, and chocolate souffle…NOW! 
It was Experimental Night, and my experiments worked. 
Love when that happens. 
A couple of days ago, I was craving a baked pasta in a tomato meat sauce. Took out some meatloaf I made awhile back and had frozen half of it.
But today I decided I didn’t want chunks of meatloaf. I wanted more of a thick, bolognese-type sauce. How to do that with a solid piece of meatloaf? Hmmm…what about grating it? Figured it couldn’t hurt to try, and damned if it didn’t work!
I’m also taste-testing various marinara sauces, based on a thread here on HO, and tonight was Michael’s of Brooklyn. Damn. This might very well replace my go-to, Rao’s! Very fresh and tomatoey, and best on the calories, sugar, sodium and total fat per serving.
Baked Campanelle in Meat(loaf) Sauce (that also had caramelized onions, roasted garlic, and dried herbs), with a cucumber/watermelon radish salad with lime vinaigrette was WWFD tonight.
There was wine. And a happy tummy!
Dessert will be banana bread with chocolate chips, and a scoop of Van Leeuwen Vanilla Bean ice cream.
