Tonight’s savory: Pappardelle with Chicken Livers and Rosemary. Great liver recipe. Although not so good it would convert someone. (I think only Banh Mi is capable of that.) I used half the amount of rosemary, but next time I will use the full amount. Pappardelle were dried and from Trader Joe’s (TJ’s). I used TJ’s pomegranate juice in place of sherry. Salt (salted pasta water + salted butter + 1/2 tsp kosher) was perfect for us, but normals will want more salt. I will cut the livers smaller next time like how the recipe instructs. I soaked the livers in milk, then dried them, even though the recipe didn’t say to. The optional parsley didn’t go with it, in my opinion (I kept it on the side.) Also, I will probably double all the sauce ingredients. I have an agreement with family to alternate less sauce (my preference) and more sauce (blasphemy) for pasta. Actually, liver haters will still happily eat the pasta. Then you can save their liver portions for pizza or sandwiches. Warning: cooking livers on high heat makes a lot of mess.
Previous savories:
Flour+Water’s Margherita. Followed recipe to the letter. I consider myself a Neapolitan-style person, but whatever type of crust this is, it was spectacular. My first time using 00 flour. The crust was crispy and chewy with small bubbles that provided great texture. Only issue is the dough takes up a lot of fridge space. Also, waiting 2 days for the dough to finish was hard when everyone wants pizza now.
English Muffin. We have no strong labels as far as breakfast, lunch, and dinner. Sometimes I’ll eat my last meal at 3, other times at 8. Didn’t take a pic of this “dinner”: muffin – split and toasted – with goat cheese, TJ’s everything spice, smoked salmon, capers, red onions, cucumbers.
Rare time-to-myself-in-the-late-afternoon meal. Asian pear, kimchi (store bought), I call that an omelet, avocado, spicy seafood miso soup, pumpkin pie, chocolate chip walnut pecan cookie, pie crust cookie w/ cinnamon sugar, iced coffee.
Good luck!
