Tonight’s dinner started with a cherry tomato cucumber salad followed by fussilli with artichoke hearts, black olives, capers and feta.
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Tonight I made donburi with sesame-crusted salmon, seasoned brown sushi rice, steamed broccolini, leftover grilled asparagus, shredded sesame carrot salad, cucumber slices, furikake, pickled ginger, and mixed greens drizzled with Sriracha mayo and @Rooster’s miso-ginger vinaigrette. Some Whitehaven Sauvignon Blanc to accompany.
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Lasagne as a kid chosen celebration dinner! Noodles made in the Philips pasta machine. I used sweet and spicy Italian sausages. It was ridiculously good! We only thought to take a picture on our thirds!
I’m so glad it came out well as kid decided on this instead of going out. She was happy with her choice!
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Creamy potato soup with kielbasa and scallions. Served with grated cheddar, sour cream, and hot sauce for toppings. Chopped cuke & tomato salad to go with.
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I miss @Rooster. Hope he and Ms. Rooster are living the good life in Italy.
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Our Sichuan jour fixe was a bit of a bust. I called the restaurant around 6 to make our rez for a group of 11 at 7pm, and at first nobody answered. I tried again several times until someone finally picked up & told me they didn’t take reservations, only walk-ins. I have made reservations there many times before without any issues, and she said it had to be a day prior (also not my previous experience). I asked her if it was particularly busy tonight, and she said “no, we have room for your group now.” I wasn’t going to take the chance and show up with 10 peeps to find that their business picked up in the meantime & made a rez at the Sichuan place at the other end of town, whose owner gladly took our reservation 
Unfortunately, the place was pretty busy & there was only one server, so we waited pretty long for food to show up — the soup dumplings with crab I’d hoped to have as our appetizer showed up some time in the middle of other dishes without any spoons to eat them (mine had already torn in the steamer) or black vinegar / ginger 
I got 2 orders each of 6 dishes plus one order of stir-fried pea shoots & one order of stir-fried bok choy. But we only got one fish dish in hot chile sauce & a different eggplant than we ordered — we’d wanted eggplant casserole with minced pork, whereas a vegetarian eggplant dish was brought. The server kept insisting that this was what we ordered, and it took one of our chile heads who speaks fluent Cantonese to have her finally realize it was her mistake. The portions were also a little skimpier than usual. Meh.
In the future we’ll likely stick to the place where we were going to meet up initially & just give them more notice.
'twas nice to hang out with folks & catch up, however 
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Especially bracketing the Lunar New Year time frame. Larger parties (6pp+) may be difficult to accomodate on short notice.
But they had nobody there, and clearly no reservations preventing them from taking ours. I think it was a dumb move on the restaurant’s end not to take a guaranteed group of 11 vs. the possibility of other groups
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Pappardelle with a taleggio mushroom sauce, gran padano and parsley. Sauce was dry sauteed creminis, splash of vermouth, cream, roasted garlic and the cheese. Toasted garlic butter baguette. Salad of baby mixed greens, red onion, tomatoes, oo&v dressing. It was a long exhausting day, Beefeater rocks and shiraz with.
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Plz tell me more about that taleggio sauce!
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Sauce was dry sauteed creminis, splash of vermouth, cream, roasted garlic and the cheese. That’s really all there was to it. Is there is something specific you would like to know?
eta: I did take the mushrooms out of the pan before making the sauce, adding them back in with the pappardelle.
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I had leftover salmon and leftover potato cakes. Why not mash them up together and use those gyoza wrappers to make dumplings? Why not?
Dumplinged-up, pre-cook:
Served with EVOO and grated romano:
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Busy puttanesca! Homemade sourdough fettuccine with mushrooms, spinach, shrimp, squid and the other stuff that normally goes into puttanesca.
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Malaysian Hokkien Mee from “Dinner” by RecipeTin - pork belly, shrimps, green cabbage, carrots, onions garlic and anchovies are stir fried with fresh lo mein noodles and finished in a sauce made with light and dark soy sauce, oyster sauce, brown sugar and cornstarch
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They look great, and love the idea. Did you like them?
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The dumplings were very good, but the wrappers took longer to cook than I’d have thought for fresh pasta. In fact, I pulled them out too early and had to put them back to boil for a few more minutes.
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Was the cream/vermouth/mushroom liquid enough to hold the taleggio in a sauce? I am trying to figure out how the taleggio isn’t gobs of cheese surrounded by the liquids. Maybe I am thinking of too much taleggio?
I, too, am wondering if it melts nice and uniformly. Bc I would LURV a taleggio sauce
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