Guess it’s a panko breaded kinda night. My version of chicken milinese-panko breaded chicken breast cooked in butter and oil. Pan sauce of pan drippings, lemon juice, zest, garlic, and chili flakes. Too acidic so added honey for balance which made the sauce dark. Steamed broccoli dressed with butter and lemon. Forgot to plate the lemon wedge.
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Seared and roasted pork tenderloin, bbq sauce. Haricots verts sauteed with onion, bacon and butter. Gold Nugget and grape tomatoes, little marinated mozz balls dressed with some of the marinade, balsamic and basil.
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I hear you.
My first Thermapen lasted about 9 years.
I wrecked my second Thermapen when it fell onto a hot burner. It actually continued to work, until the battery wore out, but I couldn’t get the battery out because of the melted case.
I changed the battery on my first one, but it isn’t working anymore. I’ve tried 2 new batteries.
I am currently using a $25 Escali folding thermometer that’s also slow compared to the thermapen.
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T bone inspired by bistecca alla Fiorentina
Sage, rosemary, black pepper, crushed chiles, olive oil.
Also , roasted tomatoes with olive oil and thyme, roasted eggplant, rice, and corn on the cob.
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Bavette steak with mushrooms, tossed with that porcini and truffle cream that came up somewhere here. Yellow corn, which is hard to find around here, very corn-y.
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Horsefeather https://horsefeather.com/ is a well established cocktail bar/restaurant on Alamo Square in San Francisco we habe visited a few times before and enjoyed their cocktails. Very recently they also opened a new location on the peninsula at Town & Country in Palo Alto. Our visit tonight pretty much resembled the good experience for food and cocktails we had in SF and so it is a very welcoming addition to the cocktail scene on the peninsula which is evolving but still needs more much support. Let’s hope that over time Horsefeather also decides to be open late for some late night cocktail sessions.
Daywalker - resposado tequila, aperitivo, mango, chipotle, lemon, cinnamon overproof, tepache foam
Shorebird - aplos calme, verjus, apple, sea salt, ginger-scallion oil
Birds of a feather - barbados rum, blood orange aperitif, lime leaf, pineapple gomme, black cardamom, fresh lime
R.H.C. - no-proof amaro, HF Cola cordial, mint, lime
Moonraker - kumquat infused vodka, cacao rum, cafe de olla, cold brew, cinnamon, demerara sugar
Duck fat fries - umami seasoning, duck fat snow, curried ketchup
Mango lime “ceviche” - plant-based tuna, mango, avocado, jicama, cucumber, chile lime chips
Deviled eggs - kimchi, crispy leeks, tobiko, chives, sesame
Cream sherry braised beef roast - slow braised in cream sherry, yukon gold mash, spring mix salad with dijon vinaigrette
Chopped romaine & stone fruit - charred stone fruit, citrus, cherry, fresh herbs, puffed quinoa, rose vinaigrette
Chocolate cake with fig ganache - fig dark chocolate ganache, chocolate chantilly cream, pomegranate syrup, charred fresh figs, pomegranate seeds
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Gorgeous color on that corn!!
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The white stuff on the fries is just duck fat? Or did they add something to it to make it ‘snow?’
Love duck fat, but much prefer it rendered entirely, and mostly for cooking with it.
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I’ll have to tell my cousins about this place. They love the kimchi deviled eggs at The Spinster Sisters in Santa Rosa.
Not sure what they add l but it isn’t only duck fat as it didn’t melt when the fries were hot
Did it taste like duck fat?
Tapioca Maltodextrin
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Yes
After a substantial lunch, I opted for a lighter dinner. Crudité and roasted garlic hummus, no pita on hand so I subbed pretzel sticks instead(they worked out surprisingly ok :D) Didn’t eat all of the broccoli because I remembered how much I dislike it uncooked, should have given it a quick blanch.
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The last of the smoked duck breast on a French roll with toum and peppery FM arugula, avec accoutrements.
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The Italian title for this is Scampi in Umido. It’s freaking delicious! 7 cloves of garlic, wine, lemon, olive oil, and butter. I’m rounding into the second to last weekend of my school vacation, so I’m going to blow it out!
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We still have a smoked duck breast in the freezer from last xmas… I should probably get it out soon & eat it!
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I’ve had a block of silken tofu in our fridge for weeks, and it was time to make something with it. Since we also still have a bunch of ground lamb from our share in the freezer, plus a lovely sauce base from our favorite brand, mapo tofu seemed like just the ticket.
The lamb is very fatty, so that was fried up in a separate pan. I sautéed a buncha leeks in some of the lamb fat until very tender. Added the meat, TPSTOG, and the sauce to the leeks, about a cup of water & a cornstarch slurry to thicken it up. More crushed raw garlic and toasted, ground Sichuan peppercorns on top. Tofu was mixed in last.
I also made smashed Sichuan cukes —
very loosely based on these two recipes, with the addition of TPSTOG & toasted and ground Sichuan peppercorns, plus leftover jasmine rice from Sunday’s stir-fry meal.
Mexicoke for dranking. Hit the spot.
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Tonight’s dinner was spaghetti with a no cook tomato sauce. It included the most beautiful tomato from today’s CSA, evoo, capers, basil, and crumbled goat cheese. Steamed broccoli on the side to get another veggie in my diet.
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