that looks great!
2 Likes
Another visit to Dalida https://www.dalidasf.com/ and it continues to deliver - fantastic food, good service (even though we had to asked once to slow down a bit with the pacing of the courses) and an overall relaxed ambiance. Their “Chef’s Menu” is one of the best ways to explore different parts of their Mediterranean/Turkish/Levantine cuisine.
Midye dolma (stuffed mussles), puri with octupus salad
Squash filled with goat cheese
Soup
Oysters, trout roe
Octopus and Sujuk - thinly sliced octupus, olive-caper dressing, pork sujuk sauce
Breaking Bread - hummus, muhammara, smoked yogurt, pickles, marinated olives, chubby pita
Beet Fattoush Salad - star route beets, parsley, persimmons, grilled scallions, pita croutons, walnuts, pomegranate molasses
Kayseri Manti - butter-roasted lamb dumplings, garlic yogurt, urfa-tomato sauce
Scallop crudo, frozen lemon
American Wagyu Rib-Eye, jus, chicory, potato pave
Chocolate-Persimmon Rollet - date-walnut roll cake, walnut crumble, persimmon aigre-doux, saffron ice cream
Gingerbread Ice Cream, cookies
Chocolate-Halva
14 Likes
It all sounds great, but that octopus suçuk dish and the goat cheese stuffed squash… wow!
2 Likes
The octopus sujuk dish is the one dish which is on their menu from day one
1 Like
That doesn’t surprise me one bit. Sausage + octopus are a match made in heaven.
Spaghetti and hot Italian sausage, grape tomatoes, roasted peppers and a shyte ton of garlic. Loads of Parm/Regg of course.
18 Likes
Tonight we made Makheua Yao Pad Tao Jiao (Stir-Fried Eggplant With Minced Pork) adding haricots and serving over jasmine rice. Really good. I subbed white miso and a little doenjang for the Thai soybean paste. I steamed and oven “fried” the eggplant.
Thanks @wabi for recommending this delicious dish.
21 Likes
It’s one of our favorite go to thai dishes. We raise the eggplant and basil in our garden, so have a pretty steady supply. Purchase a bottle of the Thai yellow bean paste…it really makes the dish, but I can see where the miso and doenjang would sub out…they are all fermented soy umami bombs.
3 Likes
Since today was the first really cold day of the 25-26 winter season, I was in the mood for something warm and comforting. Since I had most of the ingredients on hand I made Nabeyaki Udon, with striped bass from the freezer, bok choy and a giant radish from my last CSA delivery, a can of straw mushrooms that was sitting in the pantry, and wasabi furikake.
19 Likes
This sounds fabulous!
2 Likes
It was and with a surprisingly intensely gamey lamb flavor
2 Likes
I took Jonesy in for his first leukemia vax & he was such a good boy about it 
My boo had to stay home — he’s still dealing with a terrible dry cough and sore throat & canceled classes for today, the poor guy 
What better to feed him/us than a rich, flavorful chicken soup with the broth I made yesterday from the roti chicken carcass & floppy skin. When I took it inside from the garage today, I’d expected the fat would be easy to remove… but what I didn’t expect was just how gelatinous the broth was! I don’t think I’ve ever made a broth that rich before, so I was super-excited. For a second I even debated XLB 
I added the entire 2lbs bag of carrots, as it’s the one dish in which there cannot be too many carrots for me, 3 leeks, and a chopped up head of celeriac — most of which I removed before serving bc I only care for the flavor it imparts, not the mushy consistency after hours of simmering. Fresh parsley & lotsa fresh ground black pepper at the end.
Served over egg noodz with a bunch of dark & white meat.
It was so good I really don’t know why I only ever make this when one of us is sick, but I def will add floppy skin to my carcass next time for that extra gelatin 
21 Likes
I will if I can find some!
Busy trying to get Christmas stuff done so this is all I could manage. What’s my excuse all the other times I posted an artichoke?? I have none. I just love them.
17 Likes
Mythusthippi pot roast from the freezer over horseradish, sour cream mash. Little gem and red lettuce, red onion, radish, cucumber salad, oo & v dressing.
19 Likes
I decided to use part of our Christmas Ham (purchased earlier in the year) and make a Potato, Ham & Cheese Casserole. It didn’t look all that great as I tried to serve it, but it was tasty and filling.
21 Likes
Ooh artichoke. I lived 30 miles north of the artichoke capital. Castroville, Ca . Miss those beauties.
2 Likes
At risk of making aomeone shudder…i keep chicken paws in the freezer and throw a few of those in with the carcass. The collagen makes silky chicken jello every single time (and is a nice health boost)
4 Likes
