Dinner the other night: lamb shanks with pomegranate jus, baked sweet potato, asparagus.
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Just to update - on the stove top, 180 g. Carolina Gold to 375 ml of water worked perfectly tonight (following the same timing and temps (and butter!) as yesterday).
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That rice deserves the love and detail. I will stay in touch on the cooker, much close to one to one.
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I love that Carolina Gold Rice too.
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Inspirational!!!
Took the ez exit. Browned Bratwurst w/pantry and freeze contributors.
In-laws flying in Saturday. Uncle just retired as sushi chef. Staying with us for a week. Will try to learn as much as possible. He’s also gifting my wife the fish knife he had used every day at work.
1st lesson, sharpening special cutlery!!!
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Over the river and through the woods to Freddy’s I go for wine. Beautiful day today on the Wild Rivers coast.
Dungie crab cakes with aioli. Recreational season opened Tuesday in Oregon, somebody gave my stepson 4. I get to share. Potatoes au gratin, Mediterranean blend greens, added carrots and green onion, Louie dressing. There was a Red Snapper and Beefeater rocks.
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Vegetable plate. Two leftovers (braised cabbage and roasted cauliflower) and one new addition (spaghetti squash with sauce and mozz).
Not pictured: popcorn. Don’t judge. I was still hungry.
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nice idea to do sorta an eggplant parm but with the squash
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Tonight’s dinner was lentil stuffed sweet potatoes and broccoli spears. I seasoned the lentils with curry powder, cayenne pepper and sea salt. It turned out better than expected. Sunshine and I very much enjoyed our dinner.
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Great idea on stuffing the sweet potatoes with spiced lentils!
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I can’t take credit for the idea.
I saw a picture of it on a web-site, although I didn’t click on the recipe.
I knew I wanted to make it my way with the spices my girlfriend & I like.
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I really like what the herb mix does for the sweet potato in this Ottolenghi recipe (though I typically don’t use basil, just whatever combination of cilantro, parsley, and mint is on hand).
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I’ll parm just about anything.
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Change in plans for dinner tonight.
Supposed to go out to Dali tonight with good friends.
But various circumstances gave us a big NOPE.
We’ve rescheduled for early January.
We WILL have our belated holiday tapas and sangria dinner!
So I get home, and while I have freezers full of food, I wasn’t in the mood for anything in the freezers full of food.
Thankfully, I had some ground lamb purchased last weekend still in my fridge that became a burger mixed with Penzeys Lamb Seasoning blend and s/p, pan-fried in butter and olive oil, with a drizzle of pomegranate molasses on one side.
Served with caramelized onions from the freezer after a quick microwave defrost, with spinach leaves as the green veg.
L-W crinkle cut fries as the other veg. With ketchup.
And wine.
And pics of our company in-house Yankee Swap lunch: apps of antipasto skewers and coconut shrimp; then steak tips, chicken piccata, rice pilaf, roasted veggies, Alsatian salad with bleu cheese on the side, dinner rolls, and various dessert cakes (red velvet, chocolate, lemon cream, German chocolate) and GF cupcakes for our GF employee).
It was a busy-crazy day, but a good day.
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“ Pho Anh Vu, Richmond Hill “ - An excellent welcoming addition to the Richmond Hill’s food scene, specializing in NORTHERN Vietnamese Cuisine!
First off! To avoid a long wait, come very early or come very late, because this new jewel is one of the hottest tables in the neighbourhood! Case in point, even with an ultra-spacious ( and nicely decorated ) front-of-house. Our party of 3, arriving at 5.30 pm, was greeted by an almost full house, lucky to grab one of the last two remaining tables! Pheeeww!
In addition to a regular common item or two, we focused our attention on a number of their, limited edition, week-end specials. Our choices include:
- Fish sauce Fried Chicken Wings with Sticky Rice
- Crab Spring Roll Hai Phong
- Pho Tai Nam - Rare beef and Well Done Flank Rice Noodle Soup
- Bun Bo Hue Bac Biet - Hue Style Beef Special, Crab Cake,
Homemade Sausage, Pork and Blood Pudding, Rare Beef, Beef
Shank and Pig’s Trotter with Vermicelli Soup.
For the regular Pho, one taste of the clear, sweet, beefy, umami laden Pho broth and we immediately realize some of their nearby competitors are going to be in serious trouble! Different in taste profile than their Southern cousin’s version, ‘Pho Anh Vu’s’ - less star-anise dominated, Northern style broth was exceptionally tasty, worthy of a huge thumbs-up! One of the best beef-broth I have come across outside of Vietnam! The huge bowl of noodle soup resembles an endless-pit, loaded at the bottom with an amazingly generous amount of good quality and tender meat.
The special, week-end edition,‘Bun Bo Hue BaC Biet’ was packed with a complex and unctuous spicy broth base. IMO, an exotic ‘acquired’ taste created by the use of a number of unfamiliar fermented crustacean and fish products?
Fried chicken wings were piping hot, crunchy and tasty but the size of the wings was a bit stingy. Personally, I prefer the nearby, butter-infused ‘Nam’s’ version.
This Crab Spring Roll creation was a first for all of us. Elaborately presented on a platter with herbs, condiments, lettuce and crunchy vegetables, the lavishly filled Spring Roll uses crab meat, prawns, shitake mushroom, shrimp paste as the filler! Elevated and classy!
All in all, a very gratifying and enjoyable meal. Slightly pricier than most, but the excellent quality and generous volume more than make-up for the price differences.
Lastly, the offering of table condiments, featuring a variety of spicy/hot sauces and pastes was most impressive.
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Fresh Polish kielbasa, roasted, with leftover potato gratin. A dab of some rogue, sauteed veggies from the winter garden (leeks and spinach).
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