Thanks! They are a frozen noodle, made by Musashino Foods according to the English label. I got them at a local Japanese grocery.
6 Likes
Quick Curry Beef from the “The Woks of Life” - flank steak marinated in oyster sauce, light soy sauce, oil, water, cornstarch and baking soda. Afterwards stir fried with red and green bell peppers and onions. Sauce made from chicken stock, curry powder, turmeric, sugar and cornstarch.
14 Likes
A meal that says it all . Nuff said . Classic comfort.
3 Likes
We had pasta boscaiola which I believe is supposed to be a woodman’s pasta. I used spaghetti that I tossed in a sauce made of bacon, dried mushrooms, an assortment of fresh mushrooms, herbs, tinned tomatoes, cream and Parmesan. I enjoyed it! It was simply and tasty. My fiancé sadly didn’t enjoy it, he found it on the bland side. Oh well, you win some, you lose some.
20 Likes
This sounds REALLY good!
2 Likes
I’ve made this version from Serious Eats and it’s delicious! https://www.seriouseats.com/penne-boscaiola-mushroom-bacon-pasta-cream-sauce-recipe
3 Likes
We had vegetable barley soup, Momos (tibetan dumplings), and Manchurian-sauced chicken “lollipops” (frenched wings) for dinner tonight.
Momos were purchased frozen, steamed at home — two types: vegetable-paneer and chicken.
Lollipops were cooked in a homemade marinade.
Everyone ate well, which I’m thankful for.
13 Likes
A little calabrian chile paste or other hot sauce or chilli oil couldn’t fix it for him? (It sounds delicious as is to me!)
4 Likes
I recognize the salsa verde and tortilla chips. Accompanied by shrimp, something white and squid? Would you consider telling us what is in your dish? Sometimes it’s not obvious…
4 Likes
Pasta with fontina sauce and veggies for the family. Selfish supper for me: bean, barley and potato soup. I haven’t made the soup for at least 10+ years because no one else is fond of red kidney beans. So, so good.
12 Likes
Cream of asparagus soup with crème fraîche, ham croûtons, lemon zest, chopped chives.
Really lovely & light spring dinner. Green salad with creamy dill mustard vinaigrette on the side. We were gonna make grilled cheese sammiches, too, but this was just the right amount of food 
23 Likes
Any source for the bean & barley soup recipe? Sounds great!
2 Likes
His dinner tonight. Outside grilled ribeye and mushrooms along with baked sweet potato/butter/brown sugar and sour cream.
Mine. Freshly cooked black eyed peas with leftover baked ham from the freezer. And buttered Ritz crackers. Yum.
14 Likes
Tex-Mex style baked chicken breasts – a quick brine beforehand keeps them from drying out. A Rick Bayless recipe for Mexican rice with shallots and lime. Homemade tortillas and refries. Avocado slices for something green on the plate.
16 Likes
Last nights Top Chef pub crawl reminded that I hadn’t make @gcaggiano’s sausage and mash. The only change I made was smoked cheddar in the mash. Peas were in the salad with romaine, red onion, radishes and creamy Greek dressing. Comfort food and daffodils.
21 Likes
This is a soup that my Mum used to make, so there is no online source. Please bear with me as I cannot give exact measurements.
2 pieces of 1/4 inch thick sliced of smoked bacon ( leave the slices whole as I tend to used the bacon for flavour and remove it when the soup is done. If you like long-simmered bacon, cut into lardons and leave in)
About 2 cups dried kidney beans, soaked overnight, then rinsed and drained
2 good handfuls of barley (I used pearled)
2 onions, chopped
2 cloves garlic, minced
1 large bay leaf
2 good pinches dried marjoram
4 medium waxy potatoes (Yukon gold are good), peeled and cut into a size that are easy to eat from a soupspoon.
Red wine vinegar, to serve
Pour about 2 tbsp olive oil into a large pot and add bacon. Fry on medium heat until just starting to colour, then add onions and garlic. Sweat until onions are soft, but not coloured. Add beans, then cover with water by a couple of inches. Add marjoram and bay and two good pinches salt. Simmer for 1/2 an hour then add barley. Simmer until beans are almost soft (this will depend on how old your beans are, but mine took about 1.5 hours total), then drop in the potatoes and simmer until potatoes are soft. You may need to add extra water at some point during the simmer. This is a fairly thick soup, not quite a stew, but not super brothy, for sure. Season to taste.
After serving, stir about a tablespoon of red wine vinegar into each soup bowl. I enjoy the vinegary tang in the soup, but you may choose to use less, or none at all. I find it provides a nice acidic lift that brings all the ingredients together.
Sorry for not being exact, but I don’t recall a recipe ever being used. Hope you enjoy it!
15 Likes
Thank you so much - sounds great!
2 Likes
