Interesting - learnt about a new vegetable today!
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Where’s Barca ?
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No, it’s indeed parsley root - it’s used very often in German cooking and has a unique flavor somewhere between carrots, parsnip and celery root. Carrots, leeks and parsley root are often sold together and used as foundation of many soups and stews.
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We enjoyed another excellent dinner at Il Nido in Marlboro, NJ including mugnaia pasta, pork chop, prosciutto wrapped cod, and an awesome lobster and crab ceviche. It all went great with an excellent Amarone and Sniraz.
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Last night was a very underwhelming sandwich making use of leftover rotisserie chicken. Waste not want not, I guess.
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Very cool, thank you!
Aha! I always assumed that was parsnip, having never known parsley root existed! I’ve used those broth kits in Germany and Austria.
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Dude. You dine like a king and queen!
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A Boulevardier.
Chicken thighs, seasoned with s&p, smoked paprika, seared with chorizo, onion, garlic and then roasted with a roasted tomato, piquillo pepper, olive, chicken stock sauce. Served with couscous. Mixed greens and radicchio salad, carrots, avocado, green onion and creamy Greek dressing. Wine.
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We were going to do a Mexican take-out dinner for a review of quesabirria tacos i’m doing, but the place closed at 3:00 p.m.! So, pizza, lasagna, and salad from the place next door instead. Their pizza is always good, as was the salad. lasagna: let’s just say the BF can have it all.
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Sharing this mistake so that I remember not to repeat it.
Fresh fettuccine with smoked salmon, spinach, and tomato in a light cream sauce. Looks good yet the fresh fettuccine had a lovely silky texture that made the dish too reminiscent of tuna noodle casserole (a hard pass for me). Oops.
Lesson learned: I must stick to using dried pasta when the condiment includes seafood. Dried pasta has the textural bite I want.
Still, we ate this meal. I had so much trouble with the tuna noodley texture that I asked my husband to pour us a glass of wine. On a Monday.
Gotta admit if my husband hadn’t been at the table I would have picked out the fish and vegetables and eaten that alone. Let this be our secret.
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Stuffed shrimp with Near East rice pilaf. Stuffing consisted of cubed Italian bread, butter, garlic, chicken broth, olive oil, onion, and parsley. A mellon-baller came in handy for presentation.
The recipe for anyone who wants it: https://zonacooks.com/best-stuffed-shrimp/
I would say this was a good baseline for making stuffed shrimp if you have never done it before (like me) and did not want a seafood-based stuffing like crab (also me-- I had shrimp on hand in the freezer and did not feel like going the extra mile for a luxury meal on a Tuesday night). While enjoyable, it was missing something. Just don’t know what that “something” is. Maybe some dry vermouth or a squeeze of lemon? Certainly had enough salt. Could I have whipped up a little sauce to drizzle over the top?
Fresh garlic instead of jarred (never seen a recipe specifically call for jarred). Was hesitant to use dried minced onion instead of fresh but I went along with it and that part was fine. Also used a loaf of Italian bread instead of “sliced white bread”. Yikes. Cooking time was 14 minutes not “5 to 8”. They were way off there.
Blog recipes are usually homerun or strikeout. This was a double.
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More butter. Lots of butter, melted on top with some white wine and lemon. Make it scampi…
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Yes, of course - a wonderful idea! Hollandaise if one wanted to fuss, but wait, it’s a weeknight…
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Great idea. Can’t believe I didn’t think of that. Next time…
Then I can use the phrase TPSTOB.
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Like this . Online recipes are a continuous struggle.
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Whole Wheat Pasta with shredded brussels sprouts, bacon, shallots, peas, walnuts in a chicken broth-cream sauce.
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