I made chicken tortilla soup slow simmered in the IP. I used a whole chicken to make homemade broth and added fresh corn at the end. Turned out great! Toddler would not touch 
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Why are they so frustrating?? Iâm scratching my head how mine has endless energy but eats nearly nothing.
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Short ribs! I forgot how long this recipe takes but I always double it and get at least 3 dinners out of it. It is a good hour of hands on attention then 3 in the oven. Sides of mashed potatoes, brussel sprouts and wine. Hearty meal!
I had lofty plans of black dal, chicken curry and Jasmine rice for tomorrow, but after 3 grocery store visits and no black dal (is it really that rare???), Iâm back to the drawing board.
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Been CookinââŠ
Miso Soup w/Fresh Mushroom Medley, Tofu & Nori
Next day w/leftover rice
The soup was cloudy because I wasnât happy with the flavor and kept adding more miso paste, then realized the miso paste is what I didnât like (cold mountain miso). 
It has sweet, sour and not much savory. Iâm not married to one particular brand and most have worked. But now Iâm wondering - what miso brands do you miso lovers favor?
Gone Fishing (not really)âŠ
Last of Wild King Salmon, Baked w/Soy Sauce & Mayo
This was so simple, maybe too simple. It needs a little tweaking - a longer marinade in soy sauce (recipe has 30 mins max) maybe a little heat (spice). Also the recipe isnât clear whether itâs baked skin up or down⊠paging @meatn3. But these are minor - itâs tasty and definitely my kind of dish.
Leftovers w/Sriracha, Furikake, Everything Bagel Seasoning and Hillbilly Heirloom Tomatoes (I think)
Pan-fried John Dory
Iâm not the best high-heat sautĂ©e-er. To practice & challenge myself I purposely used the All-clad not the Non-stick. âGet the pan and oil really hot and donât forget to shake it to get the oil under the meat.â I forgot to shake it. But the inside flesh cooked perfectly, the skin was passable and the stuck-on crispy parts didnât stick too much - they made a nice, crispy, crunchy topping.
Beginnings of Sauce. Lemons in daâ house!
John Dory, Pan-fried Potatoes, Miso Buttered Corn
The potatoes & miso buttered corn (charred, sautéed w/shallot, garlic, chiles, micro shiso) were really delicious. 
The Cold Mountain miso paste works better in the corn and salad dressings. I also used a bit of powdered miso soup just in case.
Gettinâ Porky with itâŠ
Pork meatballs (panko, egg, shallots, garlic, chiles, ginger, 5-star spice, smoked salt, sriracha). Pan sauce/glaze w/sesame oil, lite soy sauce, curry-ketchup (yep), sriracha, shaoxing wine, rice vinegar, served on spaghetti because I had spaghetti, garnished w/chiles, shallots (I really need to start growing scallions) & everything bagel seasoning. This was f-ing delicious! 
SaladsâŠ
Got this really nice Lettuce Mix at the Farmers Market, tossed in Micro Shiso Leaves & Dressing of Grapeseed Oil, Vegenaise, Miso Paste, Mirin, Citrus Ponzu, Rice Vinegar, Black Pepper. Perfect
Tenerelli Orchardâs White Nectarines, Small Heirloom Tomatoes, Peppery EVOO & Syrupy, Tart, Sweet, White Balsamic, Kefir Labneh, Micro Shiso, Basil, Mint, Mild Smoked Maldon Salt, Cracked Pepper.
It was inspired by a dish currently on Republiqueâs menu @aussieshepsx2!
Toss and itâs a bowl of fruit & vegetable comfort food.
It was a tad overdressed and I wished for more of those salad greens to toss with it⊠but a spoon worked out just fine.
Happy Fall Eating!
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Wow! Youâre really cookinâ!
Re: what side up with salmon. I like to eat the skin. I like it crisp. So I cook it skin side up and make sure the pan under the fish is well lubricated. My Dad hated the skin. So he cooked it skin side down and felt the cooked flesh separated from the skin quite nicely with that preparation. Skin side down looks better from a presentation standpoint.
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Ready for some home cooking after a couple of weeks away. Nice drive to Half Moon Bay (California) today in this glorious weather, even the Pumpkin shopping traffic was somehow bearable. 
Johnson Pier had off the boats: Sea Urchin, live Rock Cod, Albacore Tuna and Black Cod. We picked up a couple of Black Cod. My wife prefers the large ones, I like the mid-size ones. We compromised and bought one of each size. Fish is braising now, and will be surely wonderful.
We had a great Chinese dinner with friends last night for our first meal back. Gotta enjoy the Indian summer while we can, will be winter overnight. As always.
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MushroomsâŠdeconstructed mayo: Meyer lemon, EVOO, egg yolk
Ground round, crusty pappardelle, cauliflower curry
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I had a couple of pounds of trimmings from a big package of flap meat I bought at Restaurant depot recently, so I tossed it into the grinder and made big fat burgers. Yum. Beefy flavor was excellent but the grind could maybe have used a little more fat; however, since I cooked them rare they were still plenty juicy. Caramelized onions and blue cheese (my Costco has recently started carrying St. Agur, one of my faves) on top, side of sauteed Brussels sprouts for something green.
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A visit with Mom.
Some antiquing with Sis afterwards.
Food shopping after that.
Dinner thought about on the drive home.
Mushroom Chicken Inperial from an updated 1950s recipe from Good Housekeeping.
I added dried thyme and some heavy cream to the original recipe to thicken the sauce.
Leftover rice pilaf and some fresh steamed green beans alongside.
There was wine.
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We had another excellent dinner at Drewâs. Details and pictures in the link below.
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Frittata fail. Too much filling. Not enough egg. Coulda used a mayo binder too.
I wonât fault the taste tho, it was delicious.
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Inspired by the 5 potatoes that came in my farm box, and the need to deliver food tomorrow, I made a huge batch of baked potato soup. Sautéed onions, peeled chopped potatoes, chicken stock, salt, and tons of pepper. Blend and reheated with a touch of milk and sour cream. We Topped ours with cheddar cheese, bacon, sour cream, thyme, and pickled shallots. Wine to drink.
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Iâm being awful at not taking pictures. It was a fall in the PNW dinner for sure. Risotto made with an assortment of mushrooms from the FM today, and a riff on Melissa Clarkâs (Dinner) pork scallopini with apples and sage. Riff because I roasted a whole tenderloin, and then just sliced it and set it on the bed of apples. Pretty tasty!! I am so glad my younger kid decided he likes mushrooms again. We had a dry spell.
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My ex used to say that anything worth eating was messy. It works in this application!
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Assume you mean black (whole) urad dal, which Iâve only seen at indian stores.
You can substitute black/brown/green lentils (whole masoor dal) in the recipe - they take less time to cook (if you want them to stay distinct).
Pickles shallots sound like a great counterpoint!
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All true. But Iâm with you on the crispy salmon skin. So, skin side up it is. Question: that means you put the mayo on the skin side and let it melt down?
Yes, exactly. Maybe Iâll hit one today while we are out. Iâve been thinking about the black dal I had in London and really wanted that!!!
I spaced and didnât realize you were talking about this recipe! I do this one skin side down: the sauce helps keep the fish moist. I do skin side up with broiling. This recipe I use Pyrex, so no broiling. But you could try it skin up and report back!
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