Dinner at my sister’s last night. She made pita, with a gifted used KitchenAid stand mixer. Epicurious’ recipe looked like the simplest, and it was, and while the pitas weren’t a complete success they weren’t an abject failure either - and they tasted really good. Only one puffed up and pocketed fully, the others were varying degrees of thickness/puffiness - and one she forgot to roll out at all. We did them in batches to see what worked - thinner rolling, more water spritzed on the baking sheet, oven all the way back up to temp, etc. All really good in flavor. We’ll probably try another recipe sometime.
I made halal chicken and turmeric rice, with the white sauce NOT including any sugar as so many recipes call for. Turned out delicious. Also made super creamy hummus by removing almost each and every skin off canned garbanzos.
The chicken was juicy and super flavorful, and i put Trader Joe’s surprisingly spicy harissa on mine. but that rice - swoony.
I never heard of this, but I’m eager to try it. I picked up some walnuts today, so next time I make pesto pasta, I going to add some. Do you chop them fairly fine??
Thanks for the tip!!
I make the pesto from scratch using fresh basil, walnuts/pistachios, garlic, parmesan cheese and good olive oil - I make it in a food processor. This is a basic recipe/technique https://www.simplyrecipes.com/recipes/fresh_basil_pesto/
We enjoyed another outstanding dinner at Fiorentini in Rutherford, NJ, with our friends, including short ribs agnolotti; red snapper; gnocchi cacio e pepe with mussels; short ribs; baccala; salumi; some excellent desserts and wines.
Thanks for the recipe. I’ll definitely try this once I use up the jarred pesto I have in stock.
And yes… I’m going to add some chopped walnuts. I purchased a bag today, so half will go into Sunshine’s Brown Sugar Brownies and the other half will go into our next Pesto Pasta night!
Kjotsupa - variation on an Icelandic lamb soup/stew. Icelandic stews tend to be not very strongly spiced like this one - you cook a larger piece of leg of lamb with onion and bay leaves in water (to make your own lamb “stock”) and than you add oats (to thicken) and rutabaga, carrots, potatoes and green cabbage) and some parsley.
Been raining a lot here. We made country pork ribs in the oven and a pot of smoky pinto beans on the stove. My husband marinated the ribs fairly simply and roasted them; he broiled them for a few minutes at the end for a bit of texture but they stayed juicy inside. My beans turned out great; I added onions, bacon, beer, and a lot of Bolners Fiesta Pinto Bean seasoning, along with some chicken bouillon, oregano, and chili flakes. It’s been freezing here so if made sense to make a heartier meal. We warmed the house and our stomachs! Hubby had a beer, I had two dirty vodka martinis, and we both watched “The Last of Us” while we ate. Great way to end a fun weekend!
Last night was pork kakuni with rice and a hard boiled egg. I was curious but a little worried about the fat being unpleasant if it’s braised like this but it just melted in the mouth. I loved it, probably too sweet for some but I enjoy sweet and savoury foods so it was right up my alley.
Thanks for the additional info!
