Wowwwww your mom is killing it! Happy birthday!
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Chicken, rapini and napa cabbage stir-fry - chicken breast was velveted by marinating in a mixture of shaoxing wine, egg white and cornstarch and afterwards briefly (deep) fried in oil. Then stir-fried with rapini and napa cabbage with a sauce made from soy sauce, oyster sauce, chicken broth, chili oil and chili flakes. Served with rice
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Quick vegetable chili with red peppers, celery, kidney and navy beans, diced tomatoes, onion, garlic, thyme and chili. Served over bulgur.
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Sous vide port tenderloin (60C, 3.5h) with a honey and lime vinaigrette (lime juice and zest, honey, mustard, mayonnaise, ginger, mint and oil). Served with oven roasted butternut squash with red onion, pumpkin seeds, nigella seeds, cumin, coriander, turmeric, cardamon, cinnamon, chile, sugar, cilantro and some yoghurt to finish and balance.
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Penne with chicken breast, sweet potatoes, scallions and sage with gorgonzola dolce. Pasta wasn’t cooked separately but directly together with sweet potatoes and scallions which is sometimes a bit tricky with the timing to not overcook everything but yields in a nice, creamy sauce.
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Enchiladas with a filling made with chicken breast, spinach, mix of mushrooms (button, oyster, shiitake), red onion and a salsa made with tomatillos, jalapeno, cilantro, garlic, chicken broth and sour cream. Topped with some queso fresco
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Variation of chraime sauce with shrimp and penne. This chraime variation is made with garlic, rosemary, coriander and fennel seeds, lemon juice, diced tomatoes, tomato paste and cilantro
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Oven roasted tofu (with a sauce made from sesame oil, soy sauce, ginger and garlic) and butternut squash and hazelnuts. Finished with some scallions and parsley
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Mushroom tacos from Wes Avila’s great taco book - corn tortillas with roasted halloumi, shiitake mushrooms (cooked with garlic, thyme, bay leaf) and button mushrooms (cooked with curry powder, garlic, thyme, bay leaf and shallots) topped with parsley and a salsa made from coriander seeds, olive oil, garlic sherry vinegar, dried red pepper flakes, paprika and jalapeno)
And a salad made with cavolo nero, lemon juice and crispy chickpeas (roasted in the oven with cumin and coriander seeds and chili powder) and a tahini and roasted sesame oil vinaigrette
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Nice!
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In California we usually call cavolo nero Lacinato kale or dino kale.
Love making gnocchi and then freezing the extra for a quick meal!
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Nice-looking nachos.
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Pork tenderloin (first seared, then finished in a low-temp oven (250F)) served over mashed butternut squash (with heavy cream and nutmeg) and sautéed rainbow chard
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Potato salad - potatoes, red onion and asparagus were roasted in the oven and afterwards mixed with a vinaigrette made from olive oil, Dijon mustard, shallots, garlic and lemon juice
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Pan-seared pork belly with smoked paprika served over beluga lentils, carrots, celery, shallots, watercress, honey, apple vinegar, white wine and topped with sour cream
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