Mapo tofu with rice, broccolini, cucumber salad, and miso soup
17 Likes
Could you oomph it up with a lemon-garlic aioli or a remoulade type of drizzle on top of the tuna cake?
1 Like
One of my favorites! Thank goodness we have our first Sichuan jour fixe of 2026 coming up tonight. 13 hungry chile heads 
2 Likes
I do add some lemon juice and garlic powder to the mix (when making the tuna cakes), but I’ll do some research on an aioli.
I’ve never made one before.
1 Like
You can do it the easy way (which is what I usually do) with store-bought mayo.
https://www.thekitchn.com/garlic-aioli-recipe-23704273#post-recipe-704120576
A remoulade is what I usually like to make when I doing my lazy cooking and making Gorton’s Fish Filets.
6 Likes
Thanks… I did a screen capture on the aioli and printed the Remoulade.
I’ll try them out, next time I make those tuna cakes.
1 Like
So cute. Is that seafood food pie?
1 Like
It’s mac & cheese. Laszlo is very cheese-curious.
4 Likes
And did it pass inspection? 
He’s such a weird little guy. After the extended staring, H put a little piece on the floor for him. He sniffed it, then popped back up on the couch and resumed staring.
3 Likes
If anyone’s a pro at staring it’s a cat.
3 Likes
If. I. Stare. At. The. Plate. Long. Enough. The. Human. Hand. With. The. Food. Stuck. On. The. Eating. Thing. Will. Magically. Bring. Me. The. Food.
4 Likes
Jam-packed afternoon and evening with after-school activities. In between we quickly ate some rotisserie chicken, cauliflower cheese, crudite, and leftover soup dumpling. Sorry, RFK: I removed the chicken skin.
13 Likes
Back from a quick work trip that was not exciting food-wise.
Tonight, chicken thighs, sweet potato, kalettes with hot honey and some cucumber cause there was just a little bit left. Now the new season of Traitors and some relaxing. That cute little nose in the bottom corner is happy his mama is home.
16 Likes
First attempt to use up the vat of potato soup I made recently. I was inspired by recipes for Cajun potato soup (below) . I couldn’t find a decent andouille in town anywhere, and used Kielbasa. Began with the Holy Trinity. Added garlic, bay leaves, and a teaspoon of homemade Creole spice mix. Added potato soup. Stirred in stock to thin, and then cream to enrichen. Warmed, garnished with parsley, and served with grated cheddar on the side. The last of a cheese loaf – toasted – to go with.
Excellent. Will make again.
https://iamhomesteader.com/cajun-potato-soup/#wprm-recipe-container-128332
https://www.thekitchn.com/cajun-potato-soup-recipe-23751621#post-recipe-859130083
12 Likes
Comfort food that hearkens back to my southern roots. Fried chicken, collards and sweet potato, slaw. Chicken was a blsl franken thigh, marinated in buttermilk and hot sauce, dredged in season ap and rice flour and fried. Bacon, a small 1/2 slice of ham, onion and garlic were sauteed in bacon fat, chicken stock, collards, s&p and rpf added and cooked until almost tender and then the sweet potato to finish. Slaw was the usual.
14 Likes
First Sichuan jour fixe of 2026 done and dusted. 10 friends joined my PIC and me for a variety of dishes:
garlic eggplant (with the lovely addition of woodear shrooms),
vegetarian mapo doufu,
flounder and silken tofu,
Chongqing chicken,
dry-fried green beans,
and cumin lamb.
All with the requisite heat, pleasantly ma la & not too salty. Had a couple of drinks with one of our chile heads at the gay bar afterwards.
11 Likes
Tom yum koong. I did pretty well with this - didn’t have fresh chiles, but paste worked, and with some fermented shrimp paste, fish sauce, lime leaves and actual lime, I think I came within striking distance of “right.” I can never serve this to anyone else, though, with the amount of tasting I have to do during prep. It’s probably like 10% spit.
13 Likes
