Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
461
Mrs H is having haddock fishcakes and, no doubt, some suitably boring accompaniment (probably last nigth’s leftover salad).
Meanwhile, I’ll be having a pork chop (free range, Gloucester Old Spot). Mushrooms to accompany - fried in butter & garlic, big dollop of creme fraiche stirred through. Dollop of English mustard won’t go amiss.
Red Leicester & apple for afters.
Not exactly celebratory food, although it will be a celebratory meal…email this morning from the publishers saying they’re taking my latest book. Just need to finish writing the bloody thing. Expect it out in the UK around 6/17.
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meatn3
(equal opportunity eater in the NC Triangle)
462
I love (shell)fish but baking it in salt is something I have never tried before. Don’t know why.
LindaW and Naf, I couldn’t make the pleats and leave a hole in the middle of them like how steamed buns are made. I ended up pinching the top and making a twist. Need to look at some vids to see how exactly that pleating is achieved.
It was my first try! Actually it was quite tasty and quick to do.[quote=“Presunto, post:464, topic:4328”]
couldn’t make the pleats and leave a hole in the middle of them like how steamed buns are made
[/quote]
I guess practice make perfect. The taste counts first!
If you want a more contemporary riff (a la Momofuku) here’s a different sort of bao. I’m pretty averse to steamed (and even baked) bao but I had something similar at Momofuku and it was terrific.
WFD: ~ CSF Share is Redfish from the F/V Aaron & Melissa. Baked Redfish Parmigiano. Panko, Pinenton de le Vera, Parmigiano, dried basil, melted ghee. After a brush of ghee, and a dredge in the dry mix, fillets are baked for about 10 min in a 500F oven.
~ Pan-Roasted Asparagus. A little water and ghee, covered, stovetop till JUST tender, a few min, but not al dente, S & P. Then uncovered to evaporate any remaining liquid.
~ Was planning to make a Barley and Mushroom Pilaf that we love, but there is a ton of L/O Linguine Puttanesca (G cooked a whole pound of pasta this week.) So I’ll let him decide whether it will be pilaf or L/Os.
I was too lazy to make a salad after my shift. Leftover yuvetsi it was, albeit a more reasonable (=smaller) portion than the previous night. Was tough, tho.
There’s still more of that left, so my man’s set for tonight. I’ll prep a simple vinaigrette for that goddamn salad tonight after work. So exciting!!!
THESE I love… thanks for the recipes. I never tried Monofuku ones…although they start this bao trend. I saw the restaurant Mathias Dahlgren - Matsalen’s menu in Stockholm, making baos too,
We had a starred meat feast tonight, at home! A beautiful 1.8 kg lamb leg, cooked to perfection, bought from Allaiton - the supplier of Michel Bras.
The carnivore at home was more than thrilled! Delicious indeed!
More Rick Bayless tonight. Salmon in a tomatillo tahini sauce. Surprisingly delicious. I improvised a red chile roasted cauliflower for a side. We ate all of the salmon but there’s plenty of sauce left for another use - would be excellent with shrimp or even chicken, I think.
I just ran into the market for garbage bags and got distracted by some gorgeous asparagus!! A fabulous surprise since what i have seen so far this season is either lackluster or painfully expen$ive.
I realized eating a pound of asparagus as a meal would be delicious yet probably leave me with a tummy ache, so i was that obnoxious person standing to the side looking up recipes on my phone.
Came across this one with lots of fresh herbs and some chickpeas. I even already had cilantro and parsley. I left out the mint because I don’t usually like it in savory dishes, and instead of using frozen corn i swapped in some rough chopped sugar snap peas. Made a great salad-ish dinner that was very “spring” and quite pretty, loved the spiced yogurt on it too
Day off today - electrician was here to install a couple of lights…the bOOb lights are finally gone in the dining room and hallway and replaced with MUCH better lights! :::Happy Happy Dance::::
I didn’t get the over-the-kitchen-sink light done for various reasons (mostly because I decided it wasn’t right - back to shopping for something completely different).
Then up to Mom’s to take her to a medical appt., then home. I’m slowly trying to work through what’s in the upstairs fridge freezer, so I pulled out some roasted corn ravioli I made at some time or another (don’t ask me what’s inside; I haven’t the foggiest idea - other than roasted corn). For the sauce, I mixed up a couple of Tbsp. of caramelized onions with Madeira and heated until the wine was almost gone; then added salt, pepper, heavy cream, and a handful of grated Parm-Reg.
Ravs, caramelized onion sauce, additional grated Parm-Reg, and a couple of Tbsp. of corn on top. Some of the ravs fell apart in their boiling, but enough were left for a decent dinner. No picture, because it was a beige-on-beige-on-beige meal.
