Correction: from Instant Pot Miracle : From Gourmet to Everyday
Beautiful.
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I like your rouille hack!
Bouillabaisse is going on my list…
Thanks. I’m pretty good at food improv. I through it together once and it worked. If I have roasted red peppers around I’ll use them but that isn’t always the case.
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A very delicious mangalitsa pork and garlic scape sausage from a nearby farm roasted with farm cherry tomatoes and garlic, mashed farm Yukon Golds with TPSTOB, peas.
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As I said somewhere in this thread, I think I’m going to start writing a vermouth cookbook. Dish after dish with it comes out a success. Here we have bay scallops sautéed with butter, garlic, onion, parsley, spritz of lemon juice, and Martini & Rossi dry vermouth. Served over crispy pan-fried polenta. Crusty Italian bread on the side for dredging through this delicious sauce. I would have preferred shrimp here, but the last few days have been full of freezer dives, fridge clean-out, and making use of what’s on hand.
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These are the last eggplants and zucchinis from my garden . Might have one more serving of green beans already later this week. Smoked trout cakes .
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Mrs. P made a Fall version of her famous roasted boneless quail breast salad with delicata squash, mini and shishito peppers, sauteed red onions, radishes, arugula, with a balsamic syrup reduction.
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ooooh that looks MARVELOUS.
Wanted to use up at least some of the 5 or 6 jars of pesto in the freezer from summers gone by, plus fresh mozz and provolone. But I had ground beef. So I made meatballs. Tossed them in with penne, pesto, and TPSTOC (cheeses; parm regg too.) and a few cherry tomatoes too. Into the oven. (not ideal on this sweltering day, but oh well.) Big salad on the side.
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Chinese tonight, off by a day for the long weekend. I didn’t cook, other than a bit of prep. But dinner was very late.
Sautéed shiitake mushrooms, garlic green beans, broccoli, soy garlic steak, peanut tofu, brown rice.
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Thank you. It was very simple to put together.
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Nice scraping - that’s dedication to crispiness!
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DEAR AND I ARE PREPARING “SARDENARA”, A PIZZA TYPE DOUGH BASED ON A FOCACCIA. It hails from Liguria.
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File this under Dedication.
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Thank you …
Have a lovely afternoon.
21.40 here.
