Home Cooking 2024

Looks amazing!!! What brand of rice did you use?

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That’s what I meant I hate auto correct!

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Yeah I kinda love it brings me back to se Asia road side stalls

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Swiss chard-sweet potato lasagna with different layers made from 1) lasagna pasta 2) sautéed Swiss chard stems, shallots and garlic 3) blanched Swiss chard leaves 4) thinly sliced sweet potatoes 5) bechamel sauce made with bay leaves, cloves, nutmeg and a bit of sugar 6) goat gouda

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Rigatoni with Ricotta-Pistachio Pesto - Pesto made with ricotta, parmesan, pistachios, basil, chives and pasta water

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grill bb grill

lamb seekh kebabs

chicken tikka

ayu (sweet fish)

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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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delicious grilling
:yum:

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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. :slight_smile:

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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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