Another pizza. We called this one Australian because of the shape of the dough 
Brushed the dough with oo (I think @kaleokahu gave that tip), then Hazan’s butter onion tomato sauce. thinly shaved garlic, shallots, mushrooms, onion. Sliced asparagus, pepperoni, Italian sausage, some kale, mozzarella and grated Parm. Totally hooked on these.
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WFD: ~ Roast Chicken Banh Mi. Following Andrea Nguyen’s formula for a Master Banh Mi: Small baguette, pickled vegetables drained of brine, thin slices of jalapeno, cucumber strips, chopped cilantro sprigs, sliced chicken, liver pate, garlic mayo, spicy hoisin sauce, FGBpepper. Truly a simple Sunday sandwich.
~ Probably a few extra vegetables sliced: Tomatoes, sweet onions, shaved carrots, and anything else of the same ilk. Dressed with a simple Asian-type sauce.
You’ll get the idea here:
BTW: The book is wonderful even if one only follows AN’s recipes for preparing meats and condiments w/o making a sandwich. We’ve made many recipes since buying the book when it was first published and every one has been praise worthy.
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Smoked steelhead trout chilled and chunked for a fish salad. Used two left over baked sweet potatoes to make potato pancakes as a side
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Have you made the “Hanoi Grilled Chicken” page 57. I adore it.
On a short break between shifts. Band practice went reasonably well.
My lunch (or whatever you want to call it) at 5:40 PM is butter & lemon braised endive, a casa lingua standard.
Probly some burrata caprese with the last of the oven-roasted tomatoes for a late dinner.
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Finally remembered to pick up some of the TJs burrata today and have some cherry tomatoes I can roast. Thanks for the tip.
Tonight’s dinner was a Cauliflower, potato and pea curry with jasmin rice from a Food and Wine recipe. Tasty, not too spicy.
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Is there a link for this recipe please?
Original brunch plans fell through but the two of us likely had an even better meal in chinatown- we left stuffed with leftovers around three.
Finally was hungry for a late dinner and had some of these marinated lentils i made yesterday on a salad (not quite the one in the recipe)with a bowl of miso that i made with lots of tofu and green onions. I really loved how flavorful the lentils are, thinking this will be perfect for summery picnics too.
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Had a super-late lunch (at 5:40 pm) of butter & lemon braised endive after band practice, which went reasonably well.
Dinner after work was nibbles; burrata caprese, a couple of slices of serrano, 4 little pita crackers with TJ’s hot smoked salmon spread, two mini bruschette with the final leftovers of roasted tomatoes, fried in olive oil & topped with a little feta & oregano.
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Yes we have. We like too.
Brown gloop from the freezer. In this case a squash & chickpea curry and a tarka dahl.
Sichuan jour fixe today – usually we get together on Tuesdays, but I have a show tomorrow night.
Have a good start of the week, HOs!
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After a busy weekend of entertaining out of town guests, we were done with restaurants and meat. So, I pulled the first few baby squash from the garden and made a spring vegetable risotto that had green and yellow squash, asparagus, and few artichoke hearts.
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WFD: (1) Roasted Turkey Wings. Seasoning for the wings is S & P plus TJ’s 21 seasoning salute and olive oil. When they have finished roasting the meat will be added to the soup at the last few minutes and the bones will be used to augment a chicken carcass for stock.
(2) Friulian Barley and Bean Soup (Zuppa di Orzo e Fagioli). Olive oil; pancetta; celery; carrots; onion; garlic; home cooked Jacob’s cattle beans; pearl barley, S & P, stock instead of water. When we see the word orzo we think of a small pasta shape, but in Italy orzo is the word for barley. Austria is the origin of this soup - at one time the Fruili region was part of Austria.
(3) ? Grilled rosemary focaccia.
This meal is a deviation from our usual Macaroni Mondays. The turkey wings are quite meaty and worth roasting for that meat which will be tasty in this soup. Roasted bones add more flavor to a stock than bare bones, IMO. We’ll catch up with a macaroni dish later in the week. A girl’s gotta have her pasta each week.
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The man of the house has been so awesome lately (he took great care of me when our little cat, who I was very bonded with, died 2 days before I had surgery so I was both miserably sad and physically recovering,) so now that the road construction is over and I can get to the asian market I was able to grab some fresh lemongrass and will be making one of his favorites- chicken satay with peanut sauce, sauteed beech and king trumpet mushrooms with a little black bean sauce and steamed baby bok choy with a touch of coconut aminos (in place of soy,) sesame oil and ginger.
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So sorry about your kitty loss but glad your physical recovery went well. A good partner to care for you is a precious gift.
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What time is it??? Peyton Manning time…
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Fried eggs and Gruel .
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