Lamb and spinach?
I recently noticed frozen chopped clams in the fish department of a local grocery. I usually rely on my now-depleted stash of Italian jarred baby clams. Will have to consider adding the chopped to my too-small dumpster-dive bottom freezer. The key is always, add the clams last. Pasta-with-pencil-erasers doesn’t cut it in my favorite dish!!
Yum. Lemon rosemary Crema, tell me more. Just regular Crema with additions or something more elaborate?
I mixed some heavy cream, lemon juice, Penzeys lemon powder, minced fresh rosemary and parsley and s/p. I didnt like how thin it was, so I whisked in a bit of soft cream cheese. Goat cheese would have worked as well, but it was an unopened package, whereas the cream cheese was already opened.
That sounds like a perfect day.
Bone-in ribeye with porcini mushroom and beet " *remoulade"
Haha I wasn’t even close 
Dinner looks delicious!
" WOODY WOOD BURGER, 8950 Yonge Street Richmond Hill "
Occupying the place of a former TV reality show -" Restaurant Makeover " candidate - ‘Rifca’s Grill’, this unique ‘Wood Fire’ Grilled Burger place definitely fits the definition of a Special ‘Neighbourhood Gem’ find!
Featuring an array of eye-opening exotic burger offerings. In addition to normal beef classics using AAA Angus beef, the menu also features rare and exotic game items that includes Bison and Elk burgers! However, what caught my eyes was a special ’ Calf Tongue ’ sandwich, which will be on my ‘to eat list’ during my next visit…assuming the food is good?!
Now, onto the food and verdict. For $13, my selected ‘6 oz pattie, Prime Burger’, though fairly generous in size, was IMO a touch on the pricey side. Athough a lot of it was offset and make-up by the appealing taste profile, texture and aroma of the smoky, wood-charred meat. Size of the soft, sesame bun, condiments and their ‘House Special Sauce’ were generous and fresh. Per another option offered, my burger was cooked to medium as requested.
Overall, a decent and acceptable burger featuring a nice flavour profile. A touch on the dry side, this easily corrected shortfall ( by the addition of a bit more fatty cut of beef ) was conveyed to the owner in person. Hopefully, my advice will be taken to heart and improvement will be made to further refine the already respectable product.
That’s a rib-eye? That looks a lot like a loin lamb chop to me.
Dinner party at our friend’s house, whose partner recently moved in. This was their celebration. The gai lan and salmon ceviche were my personal faves.
Wow! Very impressive and ambitious presentation and array of food!!..ALL homemade?!
Yup. He catered our big bash birthday/anniversary party last year in May as well. He is insane.
Mom came over today for Mother’s Day and I made lunch. We had Raan Musallam, which I had started the day before, as it needed a lot of time to marinate. I used a boneless lamb leg and it first gets a dry rub of fennel, star anise, cardamom, cinnamon, and Indian bay leaves. Then it gets a wet marinade with ginger, garlic, saffron, onions, and green chiles. It then needs to sit in the fridge overnight to think about what it has done. It gets roasted with whole shallots. I also added red potatoes, which absorbed all the flavors nicely. It is served with a sauce made from the leftover marinade, more yogurt, cumin, cardamom, coriander seeds, red chile powder, the drippings from the lamb, ground almonds, and a little water. I also made a salad with blanched and shocked asparagus and snow pea pods. A fair amount of effort, but mom is worth it. Happy Mother’s Day to those who are celebrating today!
Noooo. He’s a great friend to have.
Happy Mother’s Day to big kid Moms, little kid Moms, brand new Moms, Moms-to-be, Grandmoms, fur kid Moms (Me), and big hugs to those of us who are missing our Moms (Me again).
I went simple for dinner tonight: high-heat sauteed s/p’d chicken, then the veggies: onions and red bell peppers, carrots, minced garlic, and sugar snap peas.
Penne cooked and added to the skillet with another batch of the lemon-herb crema from last night, using white wine and pasta water to thin it out. Sprinkled lightly with grated Parm-Reg.
Wine. And when I was at Market Basket yesterday, I suddenly got a craving for chocolate pudding. So one of those little boxes made its way into my cart, and was made. Toffee bits on top.
And YAY, Celtics!
