Rigatoni with Ricotta-Pistachio Pesto - Pesto made with ricotta, parmesan, pistachios, basil, chives and pasta water
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Lentil Salad - Beluga lentils cooked in water and in parallel sautéed some onions, carrots, green asparagus and parsley. Dressing made with olive oil, orange juice and zest, apple cider vinegar and mustard.
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Ohmigod, those skewered fish are… INTENSE.
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Where can I find this? I want it.
Shunji Japanese Cuisine offers bincho-grilled ayu as part of their summer omakase. Short season, though. Delicious fish.
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I get mine from a fish supplier in the bay area - probably not helpful for you.
Sadly, no, but thank you.
Thanks! I’m in NYC, so not convenient for me, unfortunately.
Not much to see but a tasty shrimp quesadilla with diced shrimps, roasted red peppers, scallions, monterey jacks cheese, lime zest and juice, cilantro and Old Bay seasoning in a pan-fried flour tortilla
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Never would’ve thought of that, either, for a quesdilla. I think we have some in the spice cabinet. Will need to take a whiff to see if I can “picture” how that work in a quesdilla. 
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Yama Seafood is NYC based and certainly has Ayu! (will need to preorder it - see their website)
Thank you!
Quick “chicken curry” with diced chicken breast, red pepper, snow peas, mushrooms, cilantro, curry powder, coconut milk, chicken broth and served with freshly made cauliflower “rice”
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Braised Short Ribs (from “Simple to Spectacular” by Vongerichten) with Eggplant Mull (from “Full of Flavor” by Elia) and Mashed Potatoes - Short ribs were braised in the oven in red wine with onions, carrots, celery, garlic, thyme, parsley and bay leaf. Strained before thickening the sauce with cold butter. For the mull the eggplants were cooked to really dark brown before sautéed with peeled and quartered tomatoes, garlic, paprika, cumin and cayenne. Finished with lemon juice, parsley and cilantro. The mashed potatoes were relatively standard but from a Blais recipe were he recommends using ice cold butter to get better emulsification
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Roasted Cauliflower, Paneer, and mixed Lentil Salad from Nik Sharma’s Season - you cook green and black lentils and in parallel roast cauliflower and paneer in the oven. Mix both together with scallions and finish with a cilantro oil dressing made by mixing olive oil, cilantro, fresno chili, lime juice and coriander seeds in a blender.
5 Likes
Cheddar Soufflé with Prosciutto and Arugula from Melissa Clark’s “Dinner in One” - You more or less mix eggs, grated cheddar, baby arugula, sun-dried tomatoes, prosciutto, scallions, garlic, nutmeg and tabasco and bake it for 45 minutes in the oven
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