Thanks a lot. Actually it was a bit discouraging to clean the guts of that animal, a lot of sand and a total mess… Luckily, the dish was good. It was around 27 euro for more than 1 kg, we ate for 3 meals. I used the recipe from a new magazine was called Fou de cuisine, the concept is to interview a lot of restaurants chefs, most recipes were restaurants dishes, so they had some nice photos of plating… But I was too hungry to spend more time doing better…
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Indeed the combination is quite adventurous. I can imagine kombu and shitake with fish sauce. But then sherry and turmeric! I bet you got the balance right. I think I would have used sake instead of sherry. Good good, keep trying and testing new tastes.
Tonight I had some asparagus for dinner too, with the remaining octopus, mushroom, green asparagus, leek and soba noodle with miso.
With the 90° weather (FINALLY!), tonight’s dinner is definitely not weather appropriate, but I had both chicken and grapes to use, so it’s what is dinner. And I didn’t heat up the kitchen (too much) since I used only the convection oven.
Went with this recipe, using a Frankenchicken breast cut in half lengthwise to make “cutlets”.
The sides were roasted potatoes and steamed asparagus. Still not local, but good.
Wine as the final side dish.
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I love grapes as vegetables, can be very good…
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Cold sesame noodles are one of my favorite summer meals! Adding in soy roasted mushroom is a stroke of Genius.
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It was hot today! And downright frigid in my office… (Sigh) another very long intense day, this week is turning into a very long one.
Got home late and took some of the basic massaged kale salad i bring for lunches (i make a huge batch on the weekend, just massaged with lemon and olive oil and salt), added chopped cucumber, cherry tomatoes, olives, reheated a few homemade lentil walnut meatless balls from the freezer, and a dressing made from hummus mixed with lemon juice. Small glass of reisling as appetizer, semi frozen grapes will be dessert
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Last night was a smoked pork chop from a newish butcher. S/p and seared. Placed over sliced parboiled red potatoes and onions (garlic oil & thyme) and finished off in the oven. Sauteed spinach and some beautiful tomatoes as sides. Potatoes were nice and crispy and the pork chop was excellent. This butcher/sweets shop is a very dangerous place for my wallet!
Tonight sauteed ramps, morels and asparagus in butter. Served over cheese grits ( garlic/chive goats cheese) and topped with an egg over easy. Healthy grind of pepper to finish it. Ate on the deck and watched the fireflies.
Made an appetizer of peas the other day. Mixrd the leftovers with a beaten egg and ricotta. Used to stuff manicotti for my workhome dinner tomorrow. I’ll brown some Italian sausage and sprinkle it over the pasta tubes then add some sauce. Parmesan to top if there is any. Then pop it in the oven for an easy dinner!
Nice to have a working range again!
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We’re hosting a birthday lunch for a family member. These are never successful foody experiences due to folk’s eating fads, etc meaning offerings are usually lowest common denominator, to save hassle. There’s only seven visitors but they include the gluten free, the no red meat (pig is apparently red meat) and the only red meat (none of those healthy salads for me, thanks). So, everything is ready to eat supermarket purchases. Fuck 'em - they won’t care.
As for dinner, there’s a stew made and sitting in the fridge. If we’re hungry this evening, then that’s dinner. if not, then it’s tomorrow’s.
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It blows my mind how people treat dinner invitations like the host s a full serve restaurant.
What happened to the days of being thankful for the invite and eating whatever is served to be polite even if it involves choking something that you didn’t like down?
I understand vegetarians but I never expected to be catered to when I was vegetarian. I ate side dishes.
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I had a niece live with me when we were both in our early 20’s. (I have a sister 19 years older than me so my oldest niece is just 2 years younger than me). She “was” a vegetarian back then, I use to make nacho’s with ground beef and chili which she LOVED. I told her the ground beef was re-fried beans. “Was” a vegetarian, she thanks me now. lol
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That is too funny especially considering how bad the meat analogs were back then.
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The noodle recipe we had last night was a new one for me, but I had to try it. My very favorite in all the world comes from a cookbook my daughter gave me when it was first published, “The Savory Way” by Deborah Madison. I’ve been making it for years but when I see a recipe that sounds pretty good I have to see if DM’s still measures up. It always does. The sauce alone is worth the book.
http://sheepthrillsmansion.tripod.com/recipe/maindish/main9.html
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I liked it tremendously but my husband was not too excited about the mushrooms.
Thank you for the link.
The sauce is very similar to the sauce I make (with a few changes which I intend on incorporating into my own), but I leave out any peanuts, peanut butter, etc., and I like using thin noodles like angel hair, bean or rice noodles.
I’ll take his share of mushrooms! Easily one of my top ten favorite foods… (Especially with a bit of soy sauce)
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Lamb Chops with a pinapple and mango salsa. (Didn’t pair well with lamb in my opinion)
Looks beautiful, but I agree, pineapple and lamb sounds like a strange combo.
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DH is out tonight so I"m just finishing some lackluster cream of mushroom soup I made earlier in the week, doctored with a good bit of parmesan and some leftover rotisserie chicken. It went from soup weather to too-hot-to-cook weather in the space of two days this week!
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As a lactose intolerant vegetarian the first thing i say after thank you for the dinner invite is “please let me bring a vegetarian dish to share with everyone”- which most hosts are very appreciative of and has resulted in repeat invites and a few special requests for my “famous” dishes 
Expectations of dinner guests with dietary preferences vs religious or medical need are flabbergasting to me
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The bad news: dinner at my desk
The good news: work paid for it and i can now say i have had a sushi burrito. Apparently it’s a “thing”. Mine was “light on rice please” with marinated tofu, ginger miso sauce, cucumber, daikon, avocado, scallions, and seaweed salad. Basically a huge maki roll. Rather amusing and good for what it is, but i’m ok not making it a regular meal…
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