Bargain-bin beef tenderloin, very tender and juicy, with a blackberry-zinfandel reduction, leftover mashed potatoes and fresh English peas.
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What size can and type of tomatoes do you use?
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Yum!
I finally disposed of my local red miso after about 5 years…
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A favorite of mine .
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(post deleted by author)
Spaghetti all’amatriciana - diced shallots are slowly slightly caramelized with some nduja. A good amount of guanciale is added and sautéed until the shallots are well caramelized. Diced tomatoes and white wine are added and everything is simmered for some time. Spaghetti, plenty of pecorino and some pasta water are added and stirred until well emulsified. Served with more pecorino
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I had some gochuchang that was almost old enough to vote. (It was not viable and I pitched it.)
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BF gave me a small serving of this Chef John sausage/bean/kale soupy thing he made, as I’d had a late lunch at a work party. Recipe called for escarole but can’t find that easily near us. Very tasty.
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that looks marvelous. must make again soon.
omg i can taste the wok hei from here!
I went rogue on a recipe @LulusMom1 originally shared. Sauteed a base of diced onion, shallot, carrot, celery, and garlic in olive oil, added bay leaves, a whole link of TJ’s soy chorizo crumbled, a can of white beans with liquid, a drained can of chickpeas, a can of diced tomatoes with liquid, a can of tomato sauce, and seasoned with pepper, smoked paprika, cumin, and some chopped fresh jalapeño. Thinned it with a bit of chicken broth and simmered, eventually stirring in chopped Tuscan kale. Topped with pepitas and chopped parsley. It’s delicious, although a tad salty. Next time I would omit the bean liquid and just use water as the liquid. Grilled fat asparagus with lemon and pistachio oils as the side. And a slice of homemade bread.
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Chicken noodle soup made with chicken bone broth I made in the instant pot today. Probably the best and richest broth I’ve ever made and correspondingly delicious soup.
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A good stock is so essential for good soup! Yours looks lovely!
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Italian night @casa lingua: barilotti con salsa al formaggio, piselli, prosciutto e funghi.
I really love this fun pasta from our Ocean State’s Job Lots bounty I recently made with a lamb & sausage ragú, and they happened to be the perfect shape for the dish I had in mind for tonight… well — it was between these and conchiglie, and the barilotti won out for size. I like to actually notice the pasta when I eat it, so anything smaller than orzo is generally a non-starter. But I digress.
I started the sauce with finely diced shallot & 2 crushed fat garlic cloves sautéed in olive oil & a pat of butter, added baby bellas, 4 slices of diced Canadian “bacon,” a splash of open rosé from the fridge, a healthy shake of RPF, an entire hunka Boursin garlic & fine herbs 
, and a squeeze o’ lemon. English peas joined the party fairly late in the game, as did a buncha chopped parsley & lotsa fresh ground black pepper. Veddy, veddy nice.
Rucola al limone e parmiggiano on the side. Happy campers 
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Any new broth tips?
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Decide you must have chicken broth when you have no bones in the freezer and spring for chicken wings (cheapest at my little co-op) to make it, lol. Makes mighty tasty if kinda expensive broth!!!
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