Salmon, crusted with something? Also, brown sauce?
Another nice BC King salmon filet, oil-roasted with lemon and thyme. Yukon potato gratin with bacon, caramelized onion, and gruyere. A quick cucumber salad with a honey-and-dill vinaigrette.
Spuds, onions and cukes from the garden.
I wasn’t prepared for 90 degree weather after so the cooler days last week and didn’t feel like cooking. Luckily I had some ribs in the freezer so I pulled them out and then warmed them on the grill. I think they were better than the first time as they ended up with a bit more crispy char. Served with roasted tomatoes with garlic fresh basil and oregano, Grillo’s Dill Pickles (my new favorite) and corn on the cob.
We enjoyed another fabulous dinner at The Circle restaurant in Newton, NJ including a duck breast with an ‘al pastor’ marinade, baby corn, and salsa verde; scallops with a romesco sauce; heirloom tomato salad; squash ricotta ravioli; tagliolini with black Australian truffle and a mushroom beurre fondue; It all went great with a couple of excellent cabernets.
I’ve been feeling that way about the frozen prepared stuff lately, too.
The restaurant looks lovely and your menu choices ring all of the bells for me!!
I bought a beautifully marbeled flank steak at Smart & Final. Mom segmented into tiny portions (eye roll) and I used my allotment to sauté a bit marinated in soy sauce, garlic, ginger. Also roasted potatoes and broccoli plus another green salad.
Actually it’s a deep fried chicken wrap crusted with season Panko and served with pumpkin purée.
Not recommended.
In an attempt to add some variety to our dinners, I tried to make home made polenta. Sunshine DID NOT like my polenta. She rarely spits things out, but my polenta joined the “shake and bake tofu” experiment on that list.
In my defense, she stated she never had polenta before. I thought it was good, but I ended up making instant mashed potatoes as our starch for dinner, last night. I’ll nosh on my polenta for lunch or a snack.
Polenta can be so many different textures. Sometimes leftover polenta (which is firm), can be cut into prisms or cubes and pan-fried on all sides.
The Romanian style Mamaliga has a texture more like cream of wheat.
We prefer our polenta more like that, a softer texture with more milk, butter and cheese, and less firm.
When my leftover polenta is firm (yours looks firm to me), I chop it in pieces and pan fry in butter until crispy, top with grated cheddar.
That sounds so good!! I am definitely going to try that. Thanks for the idea/recipe!!
Beautiful food!
I’m normally too snobby to use it but it makes calorie counting easier
That sounds terrible 
You can also pan fry it in olive oil and top with chili or meaty tomato sauce.
Korean-ish for dinner tonight.
I made beef bulgogi (except I forgot to order a pear, so improvised the fruit and tenderizing both), with quick carrot kimchi and garlic-sesame green beans.
Mom wanted the leftover baked fusilli from the other night, so I topped it with cheese and baked it, and also made her a baby olive focaccia for something fresh to go with it.
Was it the flavor, texture, or both that didn’t work for her?
Did you add anything (cream, sour cream, parmesan, cream cheese, or similar)? That does change the flavor pretty significantly to the positive. My favorite way to have eaten it at a restaurant is topped with meatballs in tomato sauce or meat ragu.
Anyway… if you press the polenta into a dish, she may be more open to the texture. You can cut into large pieces and grill, cut long and fry (polenta “fries”), stack and top with sauce like roman gnocchi, and so on.
For soft polenta, I like the baked method which is completely hands-off. If I’m in a rush, I start it in the microwave and transfer to the oven when halfway done. (If you can’t access the link, it’s 1:4 cornmeal to liquid, 50 mins at 350, stir in butter and parmesan at the end, and let it settle for 10-15 mins before serving.)
