Mince, tatties, green cabbage, garlic bread bites. Ultra. .
18 Likes
Harissa-Honey crusted pork tenderloin tenderloin bites…a mix-up of NYT and Milk Street Pinchos Morunos recipes
21 Likes
Pork and shrimp gyoza with scallions and water chestnuts (store-bough wrappers). Black vinegar dipping sauce. Steamed rice. Cucumber salad. Homemade chili crisp.
24 Likes
See you in two weeks - GO HAWKS! 
6 Likes
Had the best intentions for dinner…bought some salad and some small steaks.
Absolutely shattered after my week in 1782 and the rough time warp back to the present…had to offload my truck so Im ready for the work week.
Ended up with a bowl of shredded wheat. Lol.
15 Likes
Sourdough tagliatelle (good) with roasted cauliflower/anchovy/olive (less good). I’ve made this before and liked it, according to my notes at least. Trying to figure out what I did wrong this time. I think blanching the cauliflower was a mistake, although it was part of the recipe. Oh, well.
17 Likes
Tonight’s dinner was just an oddball soup. Ground up Summer Sausage, Cabbage, onion, tomatoes, peas and corn in a cream of mushroom base with beef broth. It tasted great and was warm & filling – everything a soup should be.
15 Likes
Please say more.
Well, I will.
***
2 large eggs
100 g sourdough discard
250 g 00 flour (AP is also fine)
Whisk together eggs and sourdough discard. Add flour and mix until a shaggy dough forms. Use a dough hook on low speed for 5ish minutes until dough is smooth. Wrap and rest the dough 30:00.
Make pasta however you usually make pasta (I have a KitchenAid roller/cutter deal). You’ll need to employ a fair amount of flour or semolina to keep it from getting too sticky.
2 Likes
Thanks, but I was wondering what sourdough brings to the mix. Pasta doesn’t rise, right?
It’s a way to use up sourdough discard, of which I have an excess.
There is no such thing as too many artichokes 
3 Likes
Moong Daal with Beet Greens and Tomato
Beet Green Parathas with Ajowan
We roasted a bunch of Beets at work so I made off with the Greens 
20 Likes
Made a pot of Kale/chorizo/potato and red bean soup yesterday while the snow storm was raging.
Had a big bowl tonight with a generous dusting of Parm/Regg, just what the doctor ordered..
18 Likes
Last night’s NYT’s Thai-“inspired” chicken meatball soup. I added four Thai chilies to the one grated jalapeno it called for, low-fat coconut milk because that’s what Trader Joe’s sells, but added a little cornstarch slurry to thicken it up a bit. I also added minced lemongrass to the meatballs because I had some, basil, and a little more sugar than called for to the coconut milk and homemade chicken broth. Tasted very much like tom kha kai, with decent, nose-runny heat. The meatballs were flavorful and juicy, using almost a whole bunch of cilantro, grated garlic and ginger, plus the jalapeno. Big squeeze of lime after it had cooled down a bit and more at the table. With broken jasmine rice. Really good, would make again. and we have leftovers for another night. tonight is take-out pizza. 
19 Likes
The dino nuggies are cute! 
3 Likes
Discard is a great flavor enhancer. Outside of using live starter as a means of leavening, I use discard all the time to boost the flavor of bread, biscuits, pancakes, pizza dough, etc. Old dough is flavorful dough.
I recall another poster using it in a souffle (subbing some of the flour and dairy liquid). I thought this was genius.
1 Like
So discard doesn’t act as a leavening agent? Too old, underfed?
