Back home late from work, tired. Quick and simple, like lingua said.
Grilled pork with leek, mushroom and rice noodle.
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What was your broth please?
Easy peasy tonight . Boneless lamb sirloin chops dusted with a little fennel pollen salt and Calabrian chile flake . Pan sautéed . Can of Ranch beans and some frozen peas heated up .
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Woke up at 4:30 a.m. and couldn’t get back to sleep, so I just got up and went into work. Eleven and a half hours later, I finally walked out. My “cooking” tonight consisted of cream cheese scrambled eggs with scallions. And toast. That’s about all my brain will manage.
I’ll really cook tomorrow.
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Scallion peanut patties tonight- i had found this a while back. I don’t have a food processor so i just used peanut flour, went with oats as suggested and added a few more scallions. I let the mix rest in the fridge a while for extra insurance it would stick together well and then baked them. Great peanutty vs onion flavor. Had some tomato and cider vinegar braised cabbage from the freezer alongside.
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Holy smokes. Best tart of the year. I mixed leftover cabbage from this recipe shared by @Ttrockwood http://food52.com/recipes/41256-waverley-root-s-agrigento-red-cabbage-with-black-olives-and-capers with more olives and a couple of fried red onions. Topped it with walnuts and creme fraiche.
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Upcoming at Harters Hall…chicken breasts. They’re cut in half horizontally and go in a baking idsh. They get a heavy smear of mustard (I’m using wholegrain) and a thickish topping of breadcrumbs. “Stuff” can be mixed into the breadcrumbs - herbs, cheese, nuts - but I think I’m going to do plain. They get 30 minutes in the oven at 190, by which time you’ve got cooked but moist chicken and a crunchy topping. Alongside, a supermarket pillow pack of mixed salad leaves and a hunk of sourdough.
It’s a really nice warm weather dish. And warm weather ain’t what we got. After the warmest and wettest winter on record, it’s snowed overnight for the first time this year(about 1cm) and now there’s sleet. The bottom half of the garden has become a pond. Our area is heavy clay with a high water table, so it doesnt take much for us to get standing water.
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Ooooh- brilliant decision! And gorgeous…!
Ready-made dashi + white miso paste + onion chopped + garlic + Japanese cooking wine (not the sweet Mirin) + konbu kelp
Did it really quick as it was 10pm when I started cooking.
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Moist is best! Experiment until you archieve the most disired result, write down every detail and share with us. :@)) :@))
Extra wine to make up for that this weekend! Your boss(es) must know how good you are for the company! (If not, gimme their number now…)
Cheers!
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Vietnamese fish with fresh turmeric and dill. My fish of choice for this meal is always skate wings. (photos later)
If G doesn’t come up with a decent take-away option ~ WFD: Aglio Olio with Linguine. Lots of olive oil, lots of minced garlic, red pepper flakes, anchovies, minced parsley.
~ Steamed Bok Choy - only because it needs to be cooked, and if we drizzle it with hazelnut oil it will go with the macaroni.
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The brine was not to tenderize the meat but to infuse it with favor and get it ready to accept the delicious aromatic flavor to come.
The finished dish was delicious in every way, with every bite. We did the 30 minute brine then proceeded with the full recipe. Very easy, very fast. Tender, juicy, just barely pink inside, and the predicted crust outside. Apples and onions provided the perfect accent to the pork. Timing was perfect. Definitely repeatable. In other words, We Loved It.
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I guess I probably wouldn’t want to infuse the flavor of salt into it but to each her own 
I need to look through my old files for the recipe I used to fix. Glad it was good.
Catherine. It wasn’t the least bit salty. I don’t use a lot of salt anyway, but this pork was not salty.
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Apologies, Gio. The only seasoning I see in the brine is salt so I made an assumption that that was the flavor being infused.
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Fun “work” for a change tonight - my band’s taking over the regular slot of another band at a popular pub in town; we like the venue even tho the acoustics aren’t the greatest… but the beer selection, bar staff & folks who frequent it all make up for it. We’ll even debut a song I wrote a few years ago 
Show runs from 7-9 pm, and so I had a very late lunch salad: arugula, tomatoes, avocado, pan-fried king oyster shrooms & bacon tossed in balsamic vinaigrette.
We’ll probably continue festivities post-gig at the CBDTR, with a possible extension @casa lingua.
Off to Philly for a few days mañana. Very much looking forward.
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I have tried several white fish but decided skates was the best (for me).
I got flying fat all over my clothes eating this in Ha Noi. Not here at home.
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Coupla Frankenchicken breasts were seasoned with a combo of Herbs de Provence, Honey-Aleppo pepper (not enough), lemon juice, lemon zest, and olive oil. Roasted until toasted. Not bad. Needed something more. I’ll make chicken salad out of the rest.
Thin asparagus was steamed. As for that purplish blob back there? Something I got at World Market - purple, red, and white Jasmine rice. I guess I didn’t rinse it quite enough. Or maybe this is what it’s supposed to look like. The rice tasted sort of soapy (and no, there’s no cilantro in it!).
Oh well. At least the wine was good. Because there was another glass poured with dinner. 
(Another because I poured one BEFORE I fed the cats and started dinner prep.)
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The four year old and I might be flying solo tonight. If the bloke does make it home for dinner there’s plenty of leftover tart he can eat.
For us I’m stealing @presunto’s beautiful looking dinner idea but going down an Indian route. It’s a dish that my father introduced me to. White fish will rubbed in a (dried) turmeric paste heavy with garlic and for me a touch of chilli. Apple cucumbers from the garden will become a raita alongside. Rice for the four year old if she wants, I’m not in the mood for it. Lime to serve.
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