It was 90 degrees today, it’s still too warm. Pork tenderloin seared and roasted in a hoisin/gochugang sauce. Served over a slaw of green cabbage, carrot, cucumber, daikon radish, cilantro and mint. Nouc cham dressing. I should have added black sesame seeds to gussy it up. Or cashews.
I had to go to Crescent City yesterday and I went to their Farmers Market. Ocean Air Farm had piles of gorgeous tomatoes and poblano peppers. My few tomato plants are just now starting to ripen. Fingers crossed for an Indian summer. I had some of their tomatoes last night in a salade Niçoise. I think I am going to have a tomato sandwich for dessert.
Last night: BF made Chicken wings. Rubbed with garlic and chili powders, coated in potato starch instead of flour for that extra crispiness, deep fried, then tossed in sweet Thai chili sauce. Amazing. This was going to be an appetizer but we realized how substantial it was so I made some white rice for a side and bam, dinner was served.
Tonight: Turkey, aged white cheddar, bacon, tomato, mayo, and cherry pepper relish on a glorious loaf of sliced pumpernickel that I pressed (after spreading some butter on it, of course).
This was a big step for me as I have not eaten cold cut turkey for nearly two years since I started working at a deli and saw how it came out of the packaging. I don’t work there any more, but the image lingers. Still, I had a craving tonight (and was also tired of chicken) and figured Applegate organic was a good way to get back into the turkey game.
I’m always so tempted by the concept of sheet pan dinners (especially when it’s just me and it will fit in the toaster oven) but I’m wary of relative cooking times.
Boneless, skinless Chicken Breasts were on sale this week (digital coupon), so I picked up 6. These are actually fairly large chicken breasts and one feeds two people. I didn’t want to make the same old chicken recipe, so I did a quick google search and decided on a Chicken, Spinach and Onion Quiche. So I made up some pie crust dough (minus the sugar), pre-cooked the chicken, sauteed the onions, put it all together and baked it. It was DELICIOUS!! And Sunshine really enjoyed it!!
Last night was take out Thai from mom’s favorite place for the last time. No good pic. Proprietor teared up and gave mom a big hug - she’s been a good customer over the years.
Marinated then fried lamb chops. I used this marinade as inspiration, but used mirin instead of oyster sauce, omitted the sugar, and added a shake of cumin and crushed chiles.
Served with homegrown spaghetti squash (maple syrup, butter, pumpkin pie spice) , basmati rice, broccoli, zucchini. Ideas for Lamb - #14 by Phoenikia
Creme caramel in a mason jar from Bakery Pompette in Toronto for dessert.
Our first gig after the summer break (2.5 months ) went smashingly well: good crowd, full house, no major fuckups - just the way I like it.
Band gets 50% off food & drinks, so I got to try their smoked whitefish dip with caperberries, roe, and housemade brown bread, as well as the grilled oyster mushroom medley. The dip was a bit wet & the bread a little overcharred, but the shrooms were absolutely delectable: a bowl full of earthy umami.
Couldn’t finish either during our short set break, so the leftovers came home with us. Polished off the dip, but saved the shrooms for today as a possible side to whatever the hell’s on the table tonight. No clue as of yet
We had desi chicken momos and vegetable and paneer momos. I am in love with both, but especially the desi chicken ones that taste like a kabab inside a dumpling.
I pulled out the Chinese-ish chicken wings from yesterday too because the soy-ginger-chilli-sesame oil sauce was perfect to accompany the chicken momos. Concocted the usual chilli-soy momo sauce for the veggie ones.
I also finally found the dumpling steamers I bought years ago (and no one has used ) and put them to work – amazing how the dumplings stay intact and lift off fine when the correct implements are used hahaha.
I didn’t have any cream last night, and made it with 2% milk and a little potato flour to thicken it up. It’s better with the cream (obviously), but probably better for me with the milk. It was tasty, in any case.
Still, I had a craving tonight (and was also tired of chicken) and figured Applegate organic was a good way to get back into the turkey game.
salmon and veggies
) went smashingly well: good crowd, full house, no major fuckups - just the way I like it.
) and put them to work – amazing how the dumplings stay intact and lift off fine when the correct implements are used hahaha.
