No, nothing like that. These really keep great in the fridge. The recipe is from a French chef in Japan (close caption; auto translate is a miracle!). I’ll put a link to the YouTube below.
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Thank you! I used Riso Aquerello that I picked up at the Truffle Brother’s Spaccio Salumeria
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Chickpea Salad with Chicken and Tomatoes - chickpeas are mixed with diced, seared chicken breast and cherry tomatoes. Vinaigrette is made by mixing olive oil, lemon juice, jalapeno, parsley, onions, and cream cheese.
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Looks pretty healthy and tasty!
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That sounds super tasty. How much cream cheese, relative to the oil?
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4-5 TBL olive oil and about 100g (3.5oz) cream cheese - just start with a bit less cream cheese, mix everything with the salad ingredients and you can still add more cream cheese afterwards
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Kofte with Vadouvan Cauliflower and Pomegranate Vinaigrette based on a recipe from essen & trinken - kofte are made with ground beef, onions, garlic, parsley, breadcrumbs, egg, paprika, cinnamon and cumin and pan-seared. Cauliflower is pan-seared and finished with vadouvan. The vinaigrette is a mix of olive oil, white wine vinegar, pomegranate molasses and pomegranate arils. Kofte and cauliflower were served over yoghurt (just with s&p) and topped with the vinaigrette and parsley
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Pasta Salad with Shrimps and Beans - shrimps were marinated for a few hours in a mixture of rosemary, thyme, garlic and olive oil and then quickly seared. Mixed with orecchiette, green and yellow beans, grated parmesan, fresh mint, lemon juice (from a pan seared lemon) and olive oil
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Frikadelle with Cucumber-Kohlrabi Salad - frikadellen were made with ground beef (why can’t you buy premixed ground beef and pork in the US like you would use in Germany), seared onions, parsley, marjoram, eggs, yoghurt and mustard. The salad is thinly cut cucumber and kohlrabi with a yoghurt dressing (with milk, white wine vinegar, parsley and a hint of sugar)
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For the America’s Test Kitchen bolognese recipe they recommend getting “meatloaf mix” which is apparently a mix of beef and pork or something…? I looked for it for years and never saw it so I assumed it was some kind of east coast thing
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I’ve seen meatloaf mix at butchers in the Bay Area. Not often or recently. Sometimes it’s beef, pork, and veal, like a lot of American meat loaf recipes.
That’s pork, beef and veal (for the extra gelatin) but I have hardly ever seen it anywhere yet (otherwise it would be a good option)
Got the meatball and meatloaf mix (beef, pork and veal) frozen from Wildfork and used it for bolognese. Was pretty good and inexpensive.
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What’s the seasoning sprinkled on top?
Merken (a Chilean spice blend) or at least my version
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That is one hella overloaded “taco”!
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Fun!
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Lamb and Chickpea Stew from a Milk Street recipe - diced lamb leg is braised with carrots, chickpeas, spinach, onions, tomato paste, paprika, cumin, cardamom and cinnamon. You also braise a cut off garlic head and squeeze the braised cloves into the stew at the end. Finished with some lemon juice and cilantro and served with some yogurt
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