“red beet eggs” are a staple around here (PA dutch country.) i love to see the less-thoroughly-colored versions on the interwebs as a variant - they’re so pretty!
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This is calling to me. Remembering.
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Last night I tried to make this:
Quick garlic shrimp chilli oil with a hack for hand pulled noodles - use fresh lasagna sheets irregularly torn by hand.
Except couldn’t find fresh lasagna sheets so used regular soaked in hot water.
Trader Joe’s Sriracha tofu and multicolored cauliflower instead of shrimp.
The hack was so-so, perhaps it would have worked with fresh lasagna noodles.
But the dish tasted very good. Her chili oil recipe embedded in there is brilliant and I will make that again to have on hand. I will also make this dish again with fettuccine or some broad noodles if I get to the Asian store.
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Had salmon to use up from yesterday’s dinner so tonight was tacos de salmón a la vinagreta, adapted from Rick Bayless’s Mexican Everyday cookbook.
There’s enough leftover salmon salad from this for a lunch or two, as well!
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Another low effort night: turkey club. Boars Head cracked pepper turkey and Kewpie mayo involved. Deep River Sweet Maui Onion kettle chips on the side. No booze tonight.
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Made Julia Child’s coq au vin yesterday, via Leite’s Culinaria. let it sit overnight for the flavors to marry, but added a little extra wine when re-heating to give it some zing. over buttered egg noodles, and a quick TJs baby cauli “gratin” - steamed the baby cauli, then tossed it with an egg yolk blended with heavy cream, freshly grated nutmeg, s&p, and a ton of parm. Into the oven and then the broiler for a few. All really good but that baby cauli was killer.
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oh that toasted seeded baguette though!
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a favorite song that I’m (but only a little) ashamed to say i believed for quite a long time was a Stevie Wonder song!
Mesquite-grilled hot wings on the Big Green Egg. The sauce is a blend of Frank’s and our own ghost pepper sauce (the latter being too hot to handle undiluted).
Smashed taters for him, crudities with Penzy’s buttermilk ranch for me.
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Me too! It’s such a Stevie sounding song.
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I’ve been cooking Indian for a while now, but I haven’t made korma at home till today.
I started by cooking down a few onions with whole pods of green cardamom until they were deeply caramelized, then pureed that with soaked cashews, almonds and yogurt into a paste. The rest of the process isn’t as crucial as making this caramelized onion + nut + cardamom paste which is the backbone of the korma’s flavor.
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everyone thinks i’m crazy when i say that!
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Mac and cheese with cheddar aka my typical make ahead meatless Monday lunch/dinner. And a salad of arugula and tomato with Kewpie sesame dressing.
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That looks delicious! Is there a recipe you’d be willing to share (or one that looks close)?
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It is always interesting to me how many different dishes bear the name “korma”!
In Boston-area takeout, a white sauce showed up for korma. In other places, a red tomato base. Your recipe is “orange” with pureed cashews adding creaminess.
Meanwhile this is my mom’s korma (always deep brown - so you can imagine my reaction to the white version the first time I saw it 
):
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Looks very fortifying,
The restaurant version I grew up with looked like a rosé sauce, and the sauce was sweet.
The restaurant versions I’ve been ordering lately, as well as the version made from the Spice Tailor or Patak’s kits look more like your mom’s version.
I, OTOH, grew up with the white kormas, coconut based (South Indian) or nut-based (Northern / Mughlai); especially the mixed veg kormas that don’t add any brown ‘fond’ from the ingredients.
The brown or red kormas were a mental adjustment for me 
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