16 posts were split to a new topic: Bland cheese in restaurants
Tonight, one of my favourite Jamie Oliver recipes, belly pork, slow roasted on a bed of root veg. Autumn is here at last, at least in the kitchen. There are still Scottish raspberries in the shops, so we will be having some for pudding.
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A lot if my favourites on your menu, especially potted shrimps. Out of interest do you always do cheese then dessert? I’m the other way round. I must admit that having a French MIL who insists on cheese then dessert when I visit makes me cling to having it the other way round when she comes to ours for dinner.
This is quite an amusing read on the subject.
http://www.theguardian.com/lifeandstyle/wordofmouth/2010/may/26/cheese-dessert-first
Fresh mussels in a broth of wine, parsley, garlic with yesterday’s bakery bread, plus a head of steamed cauliflower dressed with pitted (by me!) green Cerignola olives, olive oil and toasted bread crumbs. Split a pear for dessert.
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1 large pepperoni pizza, 1 box of malteasers, 2 bottles of blanc de blanc. Along with some rubbish TV is a perfect Saturday night in.
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Ended up just hanging out at home with friends last night. I made the huge sacrifice of driving to the CBDTR for a drink and to order takeout - Singapore mei fun, Sichuan shrimp, stir-fried bok choy, fried eggplant. Watched Mad Max: Fury Road, which several of my GFs had pronounced a “great feminist movie”. Uh, not so much. More like “lotsa CGI, trucks and the desert”. Didn’t even make it halfway through. What a waste o’time.
As for tonight, my band has two shows with just an hour break in between, so I’ll share a burrata caprese with the last of the FM tomatoes at home with my man before we head out, then see if we can wing it at one of the venues 
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WFD: Roast chicken, dry salt brine, then seasoned with olive oil, garlic pdr, onion pdr, grnd ginger. Carrots, onions, Brussels sprouts roasted in same pan. Basmati rice steamed in chicken stock.
Once again I’ll pick and choose, but will have the rice. G will have the whole megillah, and if I know him he’ll swipe a piece of dark rye through the juices just like my father did.
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Chicken thighs have been marinating all day in a lovely mixture of yogurt and spices and they will soon find their way onto a charcoal grill for a tandoori style preparation. Will serve with Chana Masala with spinach, basmati, and a bit of grilled naan bread. I fully expect the leftovers to be dinner again tomorrow.
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Love this several times over!!
Lamb shanks in red wine with colcannon, washed down with a hearty Cabernet Sauvignon.
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Yep. It’s always seemed more right than the usual British way, where you go from savoury to sweet to savoury, which buggers up the red wine consumption.
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'Tis good to again hear about the life of my favourite foody rock chick.
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That salad looks and sounds wonderful
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Last night was a kitchen sink baked pasta tomorrow to nyc to visit friends so tonight its time to make more dog food usually a sunday job and stay in.
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Love this meal. Love colcannon !
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Have you tried avocado based salad dressings? This avocado basil version is really simple too
Also try a green goddess dressing
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Thanks JT. It’s one of my favorites.
The best shepherd’s pie I have ever made or eaten.
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I found some really gorgeous broccoli at the farmers market today and rediscovered this great recipe i made a few times last winter- simple ingredients but the charred and roasted broccoli with peanuts is a great combo
I baked some sesame soy marinated tofu alongside the broccoli , so that was WFD along with a glass of reisling
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I need to remember shepherd’s pie. We just picked up a half a lamb, local and grass fed.
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