Good eye! Our kiddo’s. More like 9/10 eaten 
Yes. It was delicious.
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I used navy beans. The recipe I was originally going to follow called for white beans so I suppose you could use any kind.
Kitchen sink salad. Balcony lettuce, tomatoes, red onion, avocado, roasted broccoli and portabello mushroom, homemade ranch dressing.
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Made Khao Man Gai last night at my sister’s. The garlicky ginger sauce turned out excellent, and the chickeny rice was fabulous (i used some frozen garlic/ginger chicken broth to boil the chicken in from the last time I made this), although the bird itself - Mary’s Free Range Chicken - had a rather tough texture that I’ve never experienced before when making this dish. Regardless, it was delicious. That rice is everything.
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That looks and sounds incredible! What recipe(s) did you reference? I found this one, which sounds promising. What’s the proper ingredient (or substitute) for the soybean paste, I wonder? Doenjang? Miso?
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I think i made hers years ago, after actually having had hers in Portland at her original food truck. Although I found her broth a little bland. But that’s easily fixable. I looked at a couple recipes, America’s Test Kitchen - https://www.americastestkitchen.com/recipes/12928-thai-style-chicken-and-rice-khao-man-gai and another that I can’t find right now, but the ATK is very similar to Nong’s. Although no soy sauce in the sauce. and yes, i subbed red miso for the soybean paste and because my sister is a spice wimp, instead of using whole thai bird chilis, i subbed about a tsp of a spicy chili paste (also suggested by ATK) i had in the fridge. worked great. For me, the trick of this dish is getting as much chicken flavor/fat into the broth as possible, so even though you take out the bird from the water when it’s at temp, i’d then add in other chicken parts and continue to make a richer broth. And again, i also used the already prepped chicken/garlic/ginger broth from the last batch i made that I froze, to boil the chicken this time (adding fresh water to make up the difference.) you can reheat the chicken gently in the broth before you serve it. and of course, you cook the rice in that rich, fatty, delicious broth. so good!
ETA: This is the other recipe i looked at, much more involved: https://www.eatingthaifood.com/chicken-rice-khao-man-gai-recipe/
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I can’t take any credit for this meal (save for supplying the duck, perhaps) - I guess I’m just immensely lucky to call such talented cooks and generous people my friends <3
Our host truly created magic with the duck, which was our appetizer along with some perfect gai lan. Next up were vegetarian mapo tofu (subbed shiitake for the meat), egg foo young with shrimp, stir-fried cabbage with mushrooms, and finally a beef stew with tomatoes. I’d eaten my weight in gai lan, so I was only able to taste a little bit of the stew. There was absolutely no room for a friend’s GF berry pie with whipped cream.
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Leftover bbq chicken leg, crispy pan fried pork dumplings, some romaine that needed to be used up(worked out very well believe it or not) fortified, homemade chicken broth(soy sauce, garlic, ginger) toasted sesame seeds and miso chili crisp and a package of spicy Shin ramyun.
Total salt bomb and spicy af, but totally worth it.
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Crab fried rice, using black “forbidden” rice and Peekytoe crab (treated the household to 5lbs of it, frozen, a while back and am working through it as I find recipes deserving of it). I love Pailin Chongchitnant’s website and recipes!
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A decidedly non-hot weather meal, especially after thundahboomahs upped the humidity quotient. But taste buds prevailed. (As did the A/C.)
Lamb Tagine (using leftover lamb from Easter) with chopped onions, dried Turkish apricots, chicken stock, tomato paste, ground ginger, turmeric, cinnamon, nutmeg, saffron, cinnamon stick, and s/p. Baked in the oven for about 3 hours.
Served on egg noodles (non-traditional but it’s what I wanted), with toasted slivered almonds and minced fresh parsley on top.
Side was Ras al Hanout roasted carrots with a drizzle of honey.
Wine.
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that looks/sounds amazing! i’m going to have to look her up.
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Look at me - I cooked again! 
I bought whole wheat pasta for the first time and I was determined to make a mushroom pasta sauce using no butter (sob!)/cream in it. Shiitakes and portabellas, sauteed in evoo with garlic, shallots, thyme, calabrian chili paste, yellow miso, parsley, a little bit of crumbled feta to add a touch of creaminess, some parm, and pasta water. i also sauteed some zucchini with a little parm, and roasted cherry tomatoes with garlic cloves in olive oil and added those to the dish. Topped by a poached egg with a little more calabrian chili, 'twas pretty danged tasty! Even the BF liked the pasta.
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Thank you!
She’s great! I find her recipes make Thai food very accessible (and extremely tasty!).
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Sunday supper. Shrimp scampi over angel hair pasta. Caesar wedge salad, garlic bread and wine.
Iceberg
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We dined at Eleven South in Montclair for the first (and probably last) time. Some dishes were better than others. Service was very friendly. The best dishes were the pork chops and octopus. We also had artichoke and crab salad, but the crab was canned and not fresh. We also had the pesto Trapanese, but the pesto was a little watery. We enjoyed an excellent red blend and Shiraz with the meal.
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Oh yum!
I love the Iceberg rose. Is your’s a climber? The meal looks great, too!
Knoedel (German dumplings) with Rahmspinat (creamed spinach) and sour radishes - there are two types of German dumplings - either bread or potato based. These ones are made with mashed potatoes, dried morrels, shallots, egg yolk, corn starch and nutmeg. Served with spinach briefly cooked in cream, shallots, garlic and nutmeg. And with radishes marinated in white wine vinegar, caramelized sugar and coriander seeds.
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