Plum and blue cheese
Shanghai noodles with pork
I love everything about this!
Gong Bao Ji Ding (Sichuan Kung Pao Chicken) Recipe J. KENJI LÓPEZ-ALT…but no peanuts.
Really noticing the buzzy feeling from the Sichuan peppercorns. I’ve been waiting to use them, and I may have added a bit much.
Shrimp korma tonight with basmati rice. I marinated and then grilled them before adding to get as close to tandoori as I can.
There was also sangria. I had orange and apple slices soaking in rum, triple sec, and lemon gin since NYE. We forgot all about it!
Looks delicious!
Caught an episode of Milk Street on PBS last weekend and they were making an Austrian beef stew. I jotted down the recipe so I could use the paprika my folks brought back from a trip last year. Tonight we had the stew with a few noodles, sour cream, and fresh dill. It was really rich and warming.
That’s looks delicious. Care to share the recipe?
It sure does
I found a link that looks accurate. I used about the same amounts of everything but beef - I think I had 3 lbs - still worked out fine.
https://rmeineke.github.io/recipes/main_r-z/rindsgulasch.pdf
Thank you! It looks incredibly straight forward to follow and your photo made me gasp in the best way.
Thanks. Guess what I’m making for dinner tomorrow?!
Tonight was a quickie - TJ’s Bolognese ravioli with jarred vodka sauce, and green salad. Forgot a pic.
Tonight after baby bedtime we’re having a fellow foodie couple over for snacks, drinks, and games. I’ve made homemade herbed foccacia and rosemary white bean dip, and will also be putting out sopressata, Syrah-soaked Tosacano and Port Salut cheeses, pistachios in their shells, Italian tuna in olive oil with lemon zest, crispy ravioli with marinara sauce, dates sauteed in olive oil, and dried Washington cherries and almonds. I’ll bake off some chocolate chip-pecan cookies if anyone has room left, and there’ll be plenty of Prosecco and brut sparkling rosé, plus beer. They hosted us for Christmas Eve, and I’m excited to have them over.
Here’s another recipe you might enjoy: https://www.lilvienna.com/authentic-austrian-beef-goulash/
FWIW: I think the chopped dill in the Milk Street recipe is the author taking liberty; I never saw that in Vienna or Linz.
I really appreciate recipe constructed step by step with photos!
@ChristinaM, I like how you’re still celebrating the holidays! For me, I’ve decided they don’t end until Monday…
Mrs. P recreated the delicious pureed kabocha squash and roasted apple appetizer, on top of endives and radicchio, and topped with candied pecans, inspired by Bloom in Verona, NJ. We also had melt in your mouth country ribs from Sam’s Butcher Shop with a Cajun dry rub. For those of you that live in NYC, Sam provides the country ribs for the number one sandwich (The Smoking Fox) at Foxface, the tiny exotic sandwich shop which received one star from Pete Wells at the NY Times. We had sides of roasted mini peppers and Trader Joe’s sweet potato fries. It all went great with an excellent 2012 Valdez red zinfandel.
That’s quite an inspiration! I have got to get me some of that!
An extraordinary meal. And what a piece of protein!