There’s a farm outside of Berlin that raises Mangalitsa pigs, too. Haven’t had a chance to eat it. Maybe next summer?
Sweet Italian sausage, broccoli florets, and bowtie pasta in a pumpkin-cream sauce, which also had wine, chicken stock, freshly grated nutmeg, Aleppo pepper, and salt added.
Wine in the sauce. Wine in the cook. Although the cook isn’t sauced. It is, after all, only Tuesday.
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Always more wine , Linda .
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I do not like pumpkin at all in anything, but I must say this sounds and looks so good I
would definitely give it a go were it in front of me.
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Late night quick dinner
Brussels ala Voltaggio. Cooked in a FoodSaver bag in the micro with some butter till the bag popped then finished in a pan stove top to brown. Then tossed in some chicken dark meat from a Costco chicken toasted in duck fat
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Brussels sprouts are what I am having also . They looked good , from our coast . Along with another small veal chop . Leftover beans .
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I’ll tell you these were the easiest or should I also say quickest brussel sprouts I’ve ever made. Texture was excellent
I peel the outer leaves . Cut in half lengthwise . Boil in salted water just so you can pierce it with a knife . Then saute in butter , not browned . Yours look good .
It was so easy and ultra quick
Worth repeating
What’s your method ?
As described above.
Prep them, then into a vac bag with a pad of butter, sealed and microwaved until the bag popped. Then seasoned and quickly browned in a pan. Total cooking time 5 min.
They were cooked through but not over cooked. About perfect texture
I like sprouts about any way except boiled. You can destroy the texture in any prep though.
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Place near me serves marrow bone as a starter. They cook the marrow along with onions - rich and unctuous. The bone is split lengthways and the marrow/onion mix piled back on. Comes with toast.
It may be my favourite starter there - although the potted beef, Yorkshire pudding and gravy starter appeals to the inner greed.
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Here it’s also a starter. Bone is not split and comes with a long skewer. The Hungary way of cooking it could be simpler than what you describe.
Definitely!
Interesting. I must try this. Love Brussels sprouts and am not apologetic!
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Longtime reader, first time posting here. All the meals here have been quite inspiring during these past couple of months I’ve been following , especially those of you cooking and eating for one. I am alone and while I wholeheartedly am aware of the sensibility of treating oneself well, sadly I can’t convince myself to feel that way about myself. You guys all are a source of inspiration for me (especially emglow101 and LindaW) to try to treat myself better. Thank you
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Welcome, MaryC. How nice of you to delurk and say hi. Do jump right in and tell us what you’ve cooked. Cooking for one doesn’t have to be boring or difficult. Sometimes when the partner is away I still make my “normal food” and present it nicely as always. My eyes and my taste receptors want something, too.
Cheers
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Chuletas:
I made a salad with romaine, feta, Moroccan olives, tangerine segments, red onion, Anaheim’s and cilantro:
Dressing is a Spanish virgin, Ajo, salt and tangerine juice.
I’m going to serve the puerco on corn tortillas with cilantro, green onion and avocado.
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Wanted to eat duck and Hungarian grey cattle steak at a restaurant across the street from the Turkish thermal bath where we spent 3 wonderful hours soaking and steaming. Saw a big sign which read “live (traditional Hungarian) music at 7pm”. We checked the time… only 15mins til hell. Decided to skip dinner here and proceeded to the supermarket 2 blocks up the road.
Picked up some ingredients for my pseudo “goulash” from the supermarket and cooked for the first time since my arrival (Dec 16). Hungarian wild boar, Hungarian vegs, paprika powder, soured cream and Hungarian dumplings.
It irritates Hungarians to no end when you say “goulash”. Each and every Hungarian you ever meet will tell you it’s pronounced “Gulyás”. I learnt it long ago from an Hungarian and I didn’t even mention “goulash”, at all. She needed to let me know. (LOL… OK, thanks!). Then I found out they all wanted you to know. Reminds me of how it also irritates the hell out of Germans when you don’t use umlaut/diaereses. The 2 little dots over a vowel are critical in several ways in the German language!
Tickets for Turkish thermal bath, cost eur.15 for both of us, good for a whole day. We were in there for 3 hours. Tried a little bit of everything but I spent the most time in the steamer. I do more or less the same thing 5 days a week at home (swim, steam, high pressure underwater massage) but it’s a lot nicer when the partner and I are not separated. Most thermal baths (same in Japan) have the men and women in different pools or on different days of the week. We don’t like that. We are inseparable. This Turkish bath is only 15mins on foot from our lodging. Small, cheap and practical.
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Muy delicioso, VikingK!
