reverse sear
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A healthy squeeze of lemon works like magic!
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Going to be in the 70’s
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yep.
Mung Bean Pancakes with Kimchi and Shrimp, Bean Sprout Salad, Cucumbers with Chili and Garlic, Seasoned Kabocha Squash, Spinach with Black Sesame Dressing.
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Looks very pro and delicious.
Little bit incongruous meal but tasted good – dry-brined grilled pork chop, friend’s mole sauce, potato and green bean salad leftover from a potluck last night. Delicious corn tortilla didn’t make the shot.
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Thanks, it all came out pretty well.
It was a very warm Day here so mostly cold Dishes (and 90% + Veg) seemed appropriate.
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I had a serial craving for a BAS today, as it had been far too long since I’d made one, and I actually made my own dressing today: ½ finely diced shallot, 2 crushed garlic cloves, lemon juice & a splash of sherry vinegar, spicy brown mustard, chopped dill & parsley, avocado oil, s&p & a pinch of sugar — just like my mom used to 
The salad itself was a good way to clean out some lingering veg in the crisper, i.e. half a red pepper leftover from who knows what/when, a few napa cabbage leaves from our recent hot pot feast, 3 lonely celery sticks, two gem lettuce heads that were getting long in the tooth, plus a heart of romaine. Added a few Campari tomatoes and flavor bombs, as well as a perfectly ripe avocado.
Stopped by Aldi after my second doc appointment of the day to pick up salmon, but they only had (beautiful) steelhead trout filets, of which I picked the biggest one. I brushed it with avocado oil generously seasoned with Penzey’s Northwoods Fire and put it in the AF at 385 for about 8 or 9 min. Perfectly med-well, coulda used a bit more punch from the seasoning, but I didn’t want to overwhelm the trout flavor, either.
The potato leftover from our steak dinner last week had turned green, so my darling PIC went out in the pouring rain to get us a couple of smol ones to be baked and topped with TPSTOBASSC. It may have been The Best Baked Tater in the history of our mawidge: perfectly crispy skin, soft and fluffy inside.
An easy & delish meal to end a stupid day worthy of a Monday.
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I subbed white miso for anchovy to make it vegetarian friendly – worked very well! I’m obsessed with this salad rn.
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A roast beef and provolone sandwich on toasted homemade focaccia, with a spread of caramelized-onion-mayo, and salad greens in vinaigrette. Home-pack pickled peppers optional. Jonny’s jus for dipping. Alexia frozen fries prepared using the air-fryer setting on our counter-top convection oven.
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Ill fated NYT lemon feta sheetpan chicken with potatoes. I started it Sunday early afternoon, forgetting that we had dinner plans that night, so a few hours later I rinsed it off to prevent over marinating in the lemon acid. Then today I was running late so I had no choice but to throw the thighs on top of the potatoes on the sheet pan and just added a squirt of lemon and a drizzle of oil, but I would have been better off just drying them off as the skin didn’t get crispy of course.
Still, the chicken itself was really good, and the potatoes were delicious. I put some of the removed skins back in the oven and that crisped them up a bit. Both kids were wild about the lemon potatoes, and also apparenly really like dill? Both are new developments! I once again forgot to take a picture until it after the meal.was started!
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Penne with Mushrooms in Creamy Sauce - mushrooms (shiitake, king oyster, enoki, maitake, button) are pan seared and added to a sauce made with bacon, onion, garlic, dried morels, white wine, mushroom and morel broth, heavy cream and cornstarch. Served with penne and some chives
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Looks great. Amazing color on the Rice!
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Your Focaccia have been looking great. Are you doing an overnight refrigerated ferment and then a full rise before baking?
Thank you!
I am not doing a pre-ferment, and - with the exception of subbing 25 g. each of flour and water with 50 g. sourdough discard - follow the KAF recipe exactly as written. It’s a great recipe, and I’m smitten with it!
My tip: To avoid over handling and possibly de-gassing, after the stretch-and-folds I put the dough into a greased bowl for the first rise (KAF does not specify a greased bowl), and then tip it straight into the prepared pan for the 2nd rise (it’s a sticky dough, and it helps to grease also your hands when you flip it over for the 2nd rise).
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