Last night’s dinner was a Vietnamese pork bowl. The recipe calls for adding Thai chili peppers but I didn’t have any so I added a little chili oil for heat.
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Gosh, that is one gorgeous bowl. Outstandingly photographed too.
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Thank you
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I made black bean soup Sunday for last night’s dinner, vaguely following a Jaques Pepin recipe, but mostly a big fridge clean-out incorporating leftover taqueria salsas/hot sauces. Added a little nduja at the end for more heat and protein, and a sliced-up HBE for me. BF made rice to go with. Crema for both of us. Turned out good, a homey dinner after a long, cold (for us!) day.
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agreed - chicken feetsies always guarantee a fully jellied stock.
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I love that pork ramen. We first had it when we lived in Japan. Once we had it, we have kept it in our menu plans for many years. We only care for the pork though. The other flavors just don’t taste like Japan to us.
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Yes, the pork flavor is my favorite!!
My boo is feeling ever-so-slightly better today 
I spent most of the afternoon dealing with end of the year business stuff — always a good time 
Felt lazy and had the leftover chicken noodle soup from last night & didn’t even need the fried rice I’d taken out of the fridge just in case. Nice to have the rare occasion when ya just hafta nuke dinner & it’s still delicious.
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Kung pao shrimp, soy butter glazed king oyster mushrooms, ginger rice. Pickled veg. Shrimp and mushrooms are WoL recipes.
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We’re all about simple and easy these days, with dr & dds appts. galore. Tonight, the BF made an odoriferously garlicky parm regg butter sauce for Rana mushroom ravioli. I saved the leftover sauce (well, what was left after me licking the plates - no bread in the house!!) to put over new pasta another night. Freshly ground, coarse black pepper really made the dish. No SALAD in sight, which was just fine by me.
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Started with delice de Bourgogne on baguette and Tanq Ten martinis, Central Market had a very good deal on Wagyu chuck roast from New Zealand. I made a pot roast/Boeuf Bouguignon hybrid: floured and browned the roast. Sweated julienned carrots and sliced red onion with lardons of bacon. Put it altogether with beef broth, red wine, thyme, black pepper, and tomato paste and braised it for three hours. Served over horseradish mashed potatoes. Accompanied it with a butter lettuce salad with walnut pieces, crumbled Pt. Reyes blue, and Champagne vinaigrette. A piece of shortbread for dessert. Nice leftover meat for lunch tomorrow.
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Steak-frites.
Sold in the market as “flap meat”, which seems to be bavette, at half the price of the bavette at the foofy butcher shop (I got a foofy butcher shop gift certificate for Christmas last year) . Medium-rare after sous-vide 132F and a blazing sear, Montreal seasoning. McCain fries.
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I ran out to the west end after work to pick up my glasses. I had to leave them behind after a recent eye appointment since I needed new lenses. Thankfully I didn’t have to wait for buses too long since it was chilly tonight! The nice warm bowl of dal I had for dinner felt good but that didn’t stop me from having a glass of iced tea with it.
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Spiced Coconut Chicken Rice based on a Bon Appetit recipe - chicken thighs, shallots, garlic, turmeric and cayenne pepper are first braised in some water before adding washed basmati rice and coconut milk and cooked on low heat. Shredded black kale is added off heat.
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You know how to live.
Tonight will be shakshuka, and I have a question for anyone with more experience than mine (only a few times). I had a variety of tomatoes that I needed to “do something” with, so I cooked down the veggies last night and will finish it tonight for dinner.
My question is spices other than S&P. I see some recipes that are relatively plain when it comes to the spices. One I’ve used before and liked okay, but thought it needed something more, calls for coriander, paprika, cumin, red pepper flakes (optional).
Last night I read some others that boost with za’atar, baharat, harissa paste (don’t have but can make), extra sumac. Has anyone made it with some or all of the last 4 listed? If “all”, was it going overboard, given my baharat and za’atar already have sumac, coriander, cumin? Or were some of the flavors conflicting with each other?
Thanks!
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