Chicken and sausage with peppers and onions in a balsamic, white wine and tomato sauce.
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Love the garlic soup and ābacalouā! Sounds like the BF really stepped up to the plate to take care of youā¦ (Awwwww)
That mezze plate looks so delicious!
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Heading back to Rio in Sept. and looking forward to that among other wonderful foods.
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Socca with thyme, lots of black pepper and thin red onion in the batter. Sliced avocado on top. Side salad of arugala, cucumbers, cherry tomatoes and sunflower seeds. Love how easy and quick the socca is!
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Flank steak with a quick āboardā sauce for our main tonight. I was inspired by the talk of mint with lamb on another thread and had some mint in the house, so I chopped it finely with thyme and garlic, then added olive oil, a splash of sherry vinegar and Worcestershire sauce and plenty of cracked pepper. This made a small puddle on the cutting board - I just rested the steak in the puddle so that its juices would mingle with the herbs and create a sauce. Absolutely fantastic - the mint didnāt scream mint but added a wonderful freshness. Roasted red peppers with parmesan cheese on the side, and a wonderful Sauvignon Blanc to drink.
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that all sounds great. i do love mint in unexpected places - and with the sherry vinegar it sounds like a delicious take on chimichurri.
how was the parm used with the peppers, just chunks on the side?
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Actually, it was the leftover of mustard chicken (photo above), adapted from Jamie Oliverās recipe: http://www.jamieoliver.com/recipes/chicken-recipes/mustard-chicken-quick-dauphinoise-greens-black-forest-affogato/#b2JvYbEM1J68UTQ8.97
I used mustard seeds instead of the Colman powder.
As for the rice dish the next day, with the remaining chicken and cream sauce, I torn the meat off the chicken wings and thighs and added sliced button mushroom (cooked beforehand with garlic and Riesling). When the cooking finished, I added a handful of arugula and poured everything over the jasmin rice. The mustard, cream and arugula and the wine and some subtle touches of rosemary and thyme matches pretty well.
I will recook this again.
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Not just yer bog standard mac & cheese - but mac, anchovy, purple sprouting broccoli cheese. Salad of watercress and lambs lettuce.
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No, I quarter the peppers and roast them until theyāre just about done, then flip them inside-up and sprinkle generously with grated parm. Run them under the broiler 2-3 mins until the cheese melts and the edges start to blacken. No need to remove the skins. One of my favorite ways to prepare peppers.
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I finally, finally got my scooter on Monday 
Sheās pretty banged up (long story), so eventually Iāll have to take her in to get a paint job and a blinker replaced 
. At least Iām not paying for it.
That said, for an old lady of 10 years, she still runs smoothly, and weāve been taking advantage of the fabulous weather ā bopping around and grabbing lunch at our favorite sushi place in a different nabe.
Last night was another Prater evening followed by the French bistro b/c we just canāt help ourselves 
This time, we split escargots, Iberico loin with carrot puree and button mushrooms as starters, then shared the 300g entrecƓte with a big salad. Fab. If only we had a place like that at home.
As for WFD tonightā¦ lazy again. Itās a tossup between Syrian or Mesopotamian ā both places are down the road from us.
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SAVED!!! Did you make all the parts of the recipe? It sounds very special. And I love the reference to āhigher-welfareā chicken 
Google is my friend. Thanks.
oh iām definitely going to have to try that! thanks.
Do the Mesopotamian. Then report back on the āforeignā board. Iām interested to know what the food might be like. Iām also interested in why itās called Mesopotamian - I know that was the name of the area before 1920 when it became Iraq and am just wondering if thereās significance in the continuing name.
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No, only the chicken in this menu, I had other greens in the fridge. This recipe is part of the JO book that propose preparing/cooking the whole meal (usually 3 courses) in 30 minutes. so far I have tried several recipes (not entire menu). Pretty good for quick meal. Most of the meals are quite simple, but they are organised in a way that is great for tiring nights that you donāt want to think.
Like all of these, espcially the Porc. Did you use up all the mustard? 
Iāve noticed it several times before, we have the same cutlery. I have had mine for about 15 years now.
Thanks for elaborating.
Yes quite a lot! The recipe is loosely based on āPalette Ć la diableā - Deviled pork palette from Alsace. 10-15 minutes before the end of the cooking, I poured half a glass of wine or beer. Works well with all parts of pork, not only the shoulder.
Are you sure? I need to check your photos again 
Lovely dish, I always like peppers, tomato sauce and meat, can I have the recipe?
WFD: A. Spicy Honey-Garlic Boneless Chicken (using boneless thighs). Honey, sesame oil, sesame seeds, garlic, Tabasco, S & P, cornstarch, boneless skinless chicken breasts, olive oil, green onions.
B. Baked Sweet Potatoes. These are the white ones, and will be dressed with cultured butter, S & P, and sour cream. Garnished with garden chives.
C. Broccoli and Tomato Salad. Blanched broccoli, tomatoes in large dice, Klamatas, basil, olive oil, lemon juice, S & P.
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Lots of important information here, Mn3. Sounds like youāre using your āsmall electronicsā to good advantage.
