Yesterday I also started slow simmering Some chicken stock in the slow cooker (16 hours) that would become the base for my pho/ramen hybrid that was lunch today. A credible effort. I loved the aromatics in the soup – charred onion and ginger, whole coriander, star anise, cinnamon, cardamom, etc. Next time I would put that treatment into the slow cooker and let it simmer for a good long time to intensify the flavor. Nevertheless it was really tasty and enjoyed by kiddos too. always a plus.
It’s been a bit busy around here planning for the big event. Thanks to the weather Gods we were able to host a mostly outdoor gathering for immediate family and a few friends. I was overwhelmed with the cooking and prep all I got a picture of was the wine bar. What to do with left over filet mignon, dam delicious cheesesteaks!!
(hangovers don’t get easier with age)
Congratulations to my daughter and her fiancé Nick!
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
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Papardelle with foraged hedgehog mushrooms in browned butter, mascarpone, toasted hazelnuts, garlic, and parsley. Green beans sauteed with butter and lemon pepper and arugula salad with dried cranberries, pumpkin seeds, and pumpkin-seed vinaigrette.
Wine. And Salted Caramel Turkey Hill ice cream for laters, should I want it.
And Alfie forgot his right eye when he put on his Egyptian cat eye eyeliner this morning. Amy Winehouse would be most displeased, but hey…lack of opposable thumbs, and all that.
We had another excellent dinner at Bloom in Verona. We enjoyed bouillabaisse; japchae; bulgogi with kimchi fried rice; bulgogi tacos; rock shrimp with gochujang and wasabi sauces; butternut squash soup; There were plenty of leftovers. It all went great with an excellent California cabernet.
first time making flour tortillas. I watched a video - these were made with pork lard. Turned out pretty good - supple and tender, although they did crack a bit as we ate them. Just need practice. The dough was easy to work with (ten minutes of kneading) and they puffed up nicely in my CI skillet. I had a bite of one with just butter and it was delish. For dinner, we had them with beef chorizo and eggs, shredded jack, quick pickled sweet jalapenos, Mexi-rice, and Rancho Gordo King City Pink beans. I’m still firmly in the corn tortilla camp, but I’d make these again.
It was uncharacteristically COLD here today, also rained for bits and bobs all weekend.
The plans for the evening were canceled because of covid concerns (the family who was to come over had a case in their friend circle), so I took the opportunity for cooking projects in the afternoon (if there are guests to visit I leave the kitchen be, which leaves only a window here or there for an actual project).
A while back, I had marinated and frozen lamb for korma or biryani, and beef for bourgignon or another other stew. Decided to make both, as they both do well after a day or two rest The aromas in the house were AMAZING!
We decided to have biryani tonight (well, I did - sibling would have been fine with korma without the additional fuss). I finished it while chatting with my college roommate about the week’s events and outcomes.
Polished off more than we should have - there’s one portion leftover where there should have been half a pot Accompaniments of papad (fried, I treated myself - I love them so) and onion raita.
Accompaniments of papad (fried, I treated myself - I love them so) and onion raita.
