Caesar salad/bbq pork belly “croutons”/various veggies/shaved Perm Regg served right in the SS mixing bowl cause I just did a bunch of dishes.
Caesar salad/bbq pork belly “croutons”/various veggies/shaved Perm Regg served right in the SS mixing bowl cause I just did a bunch of dishes.
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Was completely and utterly clueless as to what to make for dinner, so I had my PIC check our NYT recipe box – which consists of about 50/50 pasta & chicken recipes 
He opted for the one-pot pork ragu, but in lieu of pork used some of our lamb, added spinach at the end, and served it over egg noodz. I made a big green salad with some finely sliced fennel that needed et & an avocado in walnut vinaigrette.
The ‘ragu’ was ok – made the house smell far more delicious than it tasted, so we’ll kick it out of our recipe box. I want to make an effort to actually cook the recipes I’ve been randomly saving, and only keeping those that really are worth it. 2 down, 474 to go 
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And Harold McGee. He essentially pan-steams it then browns it.
https://www.thekitchn.com/harold-mcgee-crowds-the-pan-129214
Possibly. Eggplant soaks up a lot of oil. I’ve given up pan frying it since I go through a ton of oil that way. I now slice it and spritz the slices on either side with oil then roast. If you slice the eggplants diagonally you can brush the cut side with oil then roast and see if that works. You might have to adjust the amount of oil you use to reach the amount of doneness that you like.
I know it looks like CFS with cream gravy but it’s actually ribeye flamed with Crown and 1/2 & 1/2. Sweet potato on the side. Salad with homemade blue cheese Not shown. His dinner. 
And mine with leftover beef fajitas from last night. Note the can of refied beans in the background. Highly recommend.
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I made a big ol’pot of minestrone with Tuscan kale and cheese tortellini. Chock full of veggies. Looking forward to leftovers this week.
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Turkey and squash laksa with rice noodles, deconstructed.
Swiss chard with ginger, garlic and soy sauce.
Swiss chard/ kale / arugula/ spring onion/ dill/ Gouda/ havarti squares,
and pork lumpia.
Pumpkin pie for dessert.
Belgian cookies after that.
I can’t just eat one
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I am so looking forward to soup and stew season.
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Ikea’s Swedish meatballs from scratch, recipe courtesy of the Ikea Corporation.
Served with smashed potatoes, lingonberry jam and a vegetable vinaigrette comprised of shallots and a crappy store-bought cucumber. We get such horrible cucumbers in the local grocery that I try not to buy them, but occasionally the dish calls for one. I always regret it.
I’ve made the meatballs several times before. I find as written the bechamel is a bit stodgy, and have cut the flour back to 3.5 T. I use a mix of beef stock and chicken stock, because I like that particular combination. I made the full batch, which is plenty enough for the two of us to dine twice.
Accordingly, I made a big pot of smashed spuds to go with. See you again on Thursday.
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It’s here!!!
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Variation on Mango Masala Curry with sweet potatoes, mango (not too ripe to make it not too sweet and have some sourness ), onions, garlic, curry powder, garam masala, cumin, curry leaves, black mustard seeds, coconut milk, cashew nuts
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That’s like the perfect Fall dish.
It even looks like Fall.
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You forgot the rice. 
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…and the salt
Last night; faux jian bing using a scallion pancake, egg, pork char siu, and scallions. Plus Sichuan chilli paste and hoisin sauce.
Tonight: dinner at a friend’s, full Bengali feast with 2 fish dishes - curry and fish head with vegetables, goat mangsho, goat biryani, chicken roast (which is really a gravy dish), and a few other things.
No pics of the meal, but she asked me to click dessert: gulab jamun, orange ricotta cake, and strawberry shortcakes.
My friend’s (adult) kid made the strawberry shortcakes from a NYT recipe, which I didn’t know was happening or I wouldn’t have stolen his thunder with the orange ricotta cake.
But like a good aunt, I ate his shortcake and not my orange cake (he ate the orange cake and not the shortcake, because he was disappointed with both the biscuit and the compote, poor kid, but I complimented everything appropriately and cleaned my plate to encourage him).
.
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I like this recipe and method for Nasu Dengaku - household favorite!
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I could dive right in. How is it that I have never thought of adding cheese tortellini? I like to change up a soup with additions or garnishes, especially to keep the leftovers interesting. Thanks!
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Interesting, I’ve never seen that particular Goya product in my local stores
Last night was a fundraiser at a local bar for a friend who, very sadly, is losing his battle with brain cancer. Dinner was a pint of Narraganset Lager (did not love it; should have stuck with local Port City Optimal Wit) and some tortilla chips. Went to chorale group practice afterwards so didn’t order a second beer.
What I wish I’d had:
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