WFD: ~ Shrimp in Olive Oil, Garlic, and Smoked Paprika, The Improvisational Cook by Sally Schneider. Shrimp; S & P, EVOO, garlic; smoked sweet piminton de la Vera; Sherry Vinagre de Jerez ; chopped parsley. The first recipe from this cookbook but I’m expecting the dish will taste terrific because of the great ingredients.
~ Grilled focaccio for the luscious sauce.
~ Garlicky Sauteed Baby Green Leaves. Peanut oil, garlic, TJ’s Organic Spicy Spinach Blend: baby spinach, pak-choi, mizuna, and baby tatsoi, S & ground white pepper. The third time using this particular packed greens combination and each time has been excellent. Fresh, peppery, thoroughly delicious, while a real time saver in the kitchen.
Kind of crazy for Fat Tuesday but it looks good to me. We don’t do pancakes any more.
I had the same problem. It seems when we upload the images too quickly (when the first one doesn’t finish uploading, and we already start to upload the second one, it will lead to this situation. There is “no queue” with the forum software.
I read a bit more, the Hong Kong version of this aubergine has some dried fish, but not the sichuan version.
Seems like there were several stories, yours is one of them. The other is this type of cuisine uses a chilli called Fish-fragrant.
Another story was a wife had used the chillies, spices, spring onions and vegetables etc to cook a fish, not to throw away the leftover, she used the remaining vegetables and spices of the fish meal to cook a second meal. She didn’t think much about it and thought the dish would be just veryaverage, but unexpectedly, her husband loved it so much and ate everything in the kitchen before it was served at the table.
WFD: a simple beef Vietnamese Phô, I didn’t have time to make the soup from sketch, but still pretty decent with the herbs, lemon juice and spice, half-cooked beef.
Now the weekend is over the weather is back to being hot, still and sticky. I read someone refer to it as like being enveloped in a warm, moist sock.
Cold food is in order - mul
naengmyeon which is cold Korean noodles served in an ice shard laden beef broth spiked with sugar and rice vinegar. Toppings will include pear, cucumber, egg and beef slices (radish too if I can be bothered purchasing some). I’ve still got plenty of hot paste left over so each bowl will get a dollop of paste.
Its been very warm (86 today.) clear as a bell and sunny so light and fresh are what I’m craving. The wild gulf shrimp (21-25) was $5.99 a pound this weekend at Sprouts so I got 3 pounds. We’ll turn a pound into something scampi-ish with zucchini noodles tonight. I juiced the last of the cara cara oranges and red grapefruit from last week when I bought fresh bags this week and there is enough juice for cocktails on the porch.
Because I was cooking for two grandkids I went with chicken ‘kielbasa.’ My grocery didn’t have escarole so I just left it out. I decreased the stock by a third so it was more stew’y than soup’y. I’ll make it again and have a nice portion in the freezer. No pic.
Salmon with a quick Romesco sauce I threw together in the Vitamin, with roasted cauliflower alongside. Sounds healthy, right? It was…until I got hungry two hours later and hoovered up the Super Bowl leftovers!
This is not “My Story”. The name refers to method of preparation usually associated with fish in Sichuan cuisine that results in hot, sour, salty, and sweet flavors all co-mingling on the plate. Period. It’s a cooking term. In Chinese: yuxiang qiezi.
Needed soup tonight. I had some Merquez sausage that I had thawed yesterday and didn’t eat… why not make a Harira soup? And so I did. It is really more stew more than soup but was perfect for this cold evening. We have enough for three meals. One is tucked into the freezer; the other is ready to be lunch either tomorrow or Thursday.
No pictures. We were hungry and a picture of an empty bowl didn’t seem all that relevant.
A crappy photo of mul naengmyeon. Under the beef broth slushy are chewy sweet potato starch noodles. It was an outstanding dinner for a humid night made even better by the Rocky Horror Picture Show being on tv. The show/movie is huge in NZ as it’s written by a kiwi/Brit. I’m wondering if it’s known at all in the US?
Frizzle, there are legions of U.S. fans of this movie. Theaters get filled with fans for midnight shows, some in costume for the various characters, and there is a lot of audience participation using props (rice, newspapers, water pistols, toast, party hats, latex gloves, playing cards, etc.), dancing as the characters in Time Warp, and oftentimes, actors playing out the roles in front of the screen while the movie plays.
So yeah. It’s a cult thing here as well.
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Didn’t have a lot of time today after our work-out session so a simple dinner did the trick: linguine with north sea squid (very small, sweet and tender are the characteristics of these northern creatures). Red sauce and parsley.
It was nice, but I’m enjoying my aged goat’s cheese even more now.
I actually used boneless “country-style” ribs (whatever that means) that I cut into such big chunks I didn’t need to put 'em on a skewer. They marinated for about 3-4 hours in TJ’s Greek olive oil (tho not the kalamata, I wanted to try the new one), juice & zest of one lemon, garlic & onion powder, lots of paprika & oregano, some thyme & rosemary, and coarse sea salt.
It’s more like a thin paste than a liquid marinade. Big flavors.
Last night we had Shakshuka. I had told a friend that I wasn’t fond of shakshuka, and I’ve tried a few versions because why wouldn’t I like eggs on tomatoes? She suggested this one and it was really good. Of course I never know whether to trust the opinion of someone who says “I don’t like _____, but I loved this version.”
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(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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The photo is fine, Frizzle. So there must be very little fat then, otherwise it would form in the presence of the ice?
I had soup with ice cubes in Osaka. Couldn’t do it I’m a soup fiend, piping hot soup fiend that is. It was boiling hot in Osaka in october, nearly november even! Need piping hot soup even in the desert! Couldn’t breathe I survived Singapore woohoo!
WFD Ash Wed: Spaghetti with Wild Mushrooms. Mushroom combination consists of porcini, shitakes, black wood ears, oysters. The mushrooms are stir-fried in peanut oil. Garlic, red pepper flakes, S&P are added and stir-fried a bit longer. When everything is cooked to satisfaction it’s tossed with the juice of 1/2 lemon. Cooked spaghetti is added to the mushrooms along with parsley, cilantro, and ghee. A large pinch of Parmigiano is added to increase the flavor.
To serve each plate is garnished with roasted walnuts and extra cilantro. I thought of topping each serving with poached egg but I had eggs for breakfast, I will have kimchi on the side, though.
I’m a soup fiend, piping hot soup fiend that is. It was boiling hot in Osaka in october, nearly november even! Need piping hot soup even in the desert! Couldn’t breathe I survived Singapore woohoo! 
