A much more sensible dinner tonight. Cold rotisserie chicken breast, hastily thrown together remoulade and a side salad of romaine/cocktail tomatoes and cucumbers(red wine vinaigrette.
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Slow Cooker Berbere and Black Lentil Stew. This was alright. I cooked the chicken too long to get the lentils tender. Probably not a repeat.
Friend’s apple crisp with vanilla ice cream coming right up.
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Softshell crab (last of the freezer stash) and mustardy slaw on toasted rolls with some steamed cauliflower.
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I wish I had a freezer stash of soft shell crabs – congratulations on winning at life
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I had some mushrooms that had to be used up ASAP and a basa fillet that I took out of the freezer a couple of days ago so I used them as my base for dinner tonight. I’m not very good at pivoting so I pulled out my Thai recipe book for inspiration. The recipes are really easy to make and adaptable. I found a recipe for fried fish with a spicy mushroom curry so I improvised on that. I heated a little oil in a fry pan then sliced and sautéed the mushrooms. I added a little red curry paste, some coconut milk, a splash of fish sauce then let it heat up. I placed the fish fillet on top of the curry to poach it for 4 minutes then flipped it and poached it for another 4 minutes. I added a little lime juice then served over rice and garnished with some red pepper strips.
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He put on a pot of homemade chili late this afternoon. No complaints from me. Chili Frito pie with chili cheese Fritos for me. Topped with a dollop of sour cream, a little avocado, a few slices of fresh jalapeño (which I gave up on after the first bite). Regular Fritos for him. It was good. Really good.
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A nice BC king salmon Caesar, with homemade dressing (anchovies!) and garlicky croutons. A few bacon sprinkles on top ‘cuz why not?
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I was sitting on the deck enjoying this gorgeous 2nd day of autumn weather and reading an article about the Tadich Grill in the latest Food & Wine when I got this craving for gin. Bombay rocks, two Tipsy Onions. To quote Jim (from the article, who looks awfully good for 81) “Alcohol is a preservative”
Still stuffed from my lunch, might have a salad later, or maybe just cc cookies and decaf coffee.
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I made an adaptation of these Spanish pork meatballs with tomato sauce tonight. I used fresh tomatoes. I would make them again.
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Sent the BF a NYT recipe for “I Can’t Believe It’s Not Chicken.” We were supposed to use super firm tofu, which i don’t think i’ve ever seen, but all we had was regular firm on hand. Tofu gets shredded on a box grater and sauteed/crisped up/tossed with the usual Koreanish flavors - Gochugaru, Thai chilies, tamari, black vinegar, soy, sugar, etc. It was very good, but would never mistake it for chicken. That said, I’d try it again, and especially if i ever find super firm tofu.
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oh MY! god i haven’t had good soft-shelled crabs in eons. yours look perfect.
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Slow-cooked string beans from the garden with potatoes, ginger, onion and shrimp over rice, with the last of the pepper sauce I brought back from Lima. Two years ago. Still good!
And an egg that I intended to eat for lunch, but did not have the opportunity.
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Trader Joe’s sells this as high protein tofu, and our Harris Teeter also carries a version of it by Nasoya, I think.
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You can get it as Extra Firm at Whole Foods (they have even pre-pressed ones which would work especially well for your dish
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Brown butter petrale sole almondine, over French lentils and brown rice, Greek salad from somewhat overripe tomatoes, and avocado.
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Still working my way through all of the brats I purchased. Tonight’s dinner was an Onion and Brat Quiche. Don’t tell anyone in France, this might be considered an “International Incident”.
All kidding aside, it was actually pretty good – I didn’t receive any complaints, so I guess it works.
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Noor’s Black Lime Tofu from “Flavor” by Ottolenghi - as most of the time with Ottolenghi a few components done in parallel and than everything brought together. Thinly sliced red onions are pickled in apple cider vinegar and superfine sugar. Cubed extra-firm tofu is mixed with cornstarch and deep-fried until crispy. The base of the dish is made from onions, garlic, cumin seeds, tomato paste, sugar, finely grinded black limes and water. The deep fried tofu, parsley and baby spinach are subsequently added. The dish is served over rice and topped with the pickled onions
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I’ve even seen extra firm tofu at health food stores and grocery stores.
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