The yuvetsi in all of its glory. Plenty of leftovers, tho I will have to have much less than the two big helpings I snarfed down yesterday, and more salad or green beans – whichever will be the side.
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OOOOO… LOVE! I hope I can find a decent recipe, cuz I’m guessing Your Dear Boy won’t give his up.
Hardly any cooking is done today. Another miserable “spring” day here. Got a long ciabatta for this meal, made a psuedo “Peking duck” sauce and warmed up the meat in it. There was also a salad (thinly sliced kumato tomatoes and crunchy Kohlrabi, flat leaf parsely etc).
I usually toast the bread but couldn’t be bothered today.
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Of course he will. We don’t play such silly games. I’ll see if I can dig it up & will post (preference as to where? new thread? here? Fb?).
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Sorry… didn’t see this in time to say Thank You, and it’s found & saved.
I had no idea what your meal was so I has to look it up. Have to say that the first few random internet recipes that came up didn’t look nearly as good as your photo. Please post here or in a new thread (not just FB since I won’t be able to see that)!
Thanks.
Well I decided to grill especially after another thread here got me thinking about my favorite things to grill so I decided to go with one from my list! Any guesses??? (Slightly over cooked dammit!) 
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Frikadeller and smashed spuds…
For the meat balls, I didn’t measure ingredients: beef and pork, bread crumbs, half and half, seltzer,egg, allspice, s&p onion and a few other spices.Cooked potatoes in chicken stock with whole garlic cloves, butter, s&p then added more butter smashed them downcovered and let them brown…cut fresh chives and dill in before serving topped with onion left in pan. Asparagus smelled off so I didn’t make them…meat and potatoes.
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I <3 frikadellen!!
Plural? or German?
I guess that depends on the language. In German, the singular is Frikadelle, plural Frikadellen.
Might be different in Dutch, tho.
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I learned in Denmark
I don’t care what we call them
they are delicious.
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I was in the mood for a caponata having two small eggplants sitting on my counter. Also had fennel in the fridge which was a nice addition.
Used some of it with a seared chicken breast finished in the caponata. Tasty!
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I love caponata, but my favorite recipe is fairly involved - I tend to only make it for dinner parties or larger gatherings.
I kinda followed the Serious Eats recipe to taste. used celery, green onions, fennel, eggplant, orange peppers, garlic, tomato paste and red pepper paste. Balsamic and white wine vinegars, sambucca to boost the fennel flavor and sweeten along with sugar and raisins to sweeten. Didn’t take too much time but I had a good hour to play in the kitchen
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Ooh, I like the Sambucca idea.
Hope you enjoy it as much as i did! I have a new stash of chickpea flour so there are certainly more in my near future
Elberberry hard cider as appetizer while chopping and prepping (i love anything elberberry and am upset i just bought one bottle to try!)
Basically made peanut sesame noodles but with spiralized zucchini. Added in some edamame, lots of fresh cilantro, and some green onion. I’m incapable of making enough for just one meal so hopefully leftovers are ok for lunch tomorrow. (Dunno if the zucchini will weep…?)
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Meatballs over here too tonight! A Rick Bayless recipe with garlic and mint in a tomato-chipotle sauce. I used ground lamb and pork instead of the beef he calls for and LOTS of extra garlic. The meatballs are flavorful and always come out tender due to the inclusion of some ground up bacon and a gentle braise in the tomato sauce. Simple green salad on the side. Plenty of leftovers, too!
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@Presunto Those buns were fantastic and not ugly at all! Never cross my mind to make them at home!
Whole roasted mullet baked with salt crust. Lemon butter sauce to serve with rice.
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