Had friends over for an early Labor Day BBQ yesterday - started with bruschetta to use up a bunch of cherry tomatoes and basil from the garden, then moved on to ribs, insanely creamy mac and cheese, and COTC. Forgot to take pics of all but dessert, a peach-plum tart with pistachio frangipane.
Casserole of pasta and shredded, poached chicken breast with a sauce made from a few glasses of roasted red pepper, parmesan, thyme, shallots, garlic and parsley and dollops of chèvre and ricotta
A Labor Day bbq we were invited to got rained out, so we picked up hosting duties for our gang. I made mac salad based on a good friend’s recipe, then added a Greek-ish salad cuz I felt we needed more veggies. Our guests brought a cauli casserole/gratin dish & a side of salmon we baked in the oven.
Sure. I think this is an amalgamation of different kofte recipes I’ve tried over the years.
1 lb. ground lamb
4 garlic cloves, minced
3 T. grated or minced onion
3 T. chopped fresh flat-leaf parsley (*sub up to 1/3 c. grated and wrung zucchini)
1/2 T. ground cinnamon
1 t. kosher salt
1 t. ground cumin
1/2 t. ground allspice
1/4 t. cayenne pepper
1/4 t. ground ginger
1/4 t. ground black pepper
1/4 c. (up to 1/2 c.) fresh bread crumbs
1 egg, beaten
I’m pretty sure I had coriander in there at some point, but decided I liked it better without. If I’m feeling fancy, I’ll add currants and/or toasted pine nuts.
Tonight we had a white chicken and artichoke lasagna (inspired by @pilgrim , I think it was, on the lasagna thread) with leftover veggie sides. I used TJ’s butternut squash soup, lightly spiced and thickened up with roux, for the sauce, alternating with a mornay sauce with ground chicken, artichoke hearts, artichoke spread, ricotta, mozz, and Parm Regg.
Baby, it was HOT today! Low 90s. Well, we’re wimps in San Francisco! So a big salad out in the yard. Butter lettuce, tomato, hard boiled eggs, swizzled ham, sweet onion, EVOO, banyuls vinegar. Just right.