Ricotta Gnudi with Red Pepper-Salsiccia Ragu - one of those dishes were the flavors are spot on but the execution/texture wasn’t perfect. The gnudi barely kept their shape when briefly cooked in water and started to slowly disintegrate - not really sure what went wrong. The gnudi were made with drained ricotta, parmesan, semolina, egg yolks and nutmeg. For the ragu you puree grilled red peppers, tomatoes, walnuts, garlic, smoked paprika, red wine vinegar and olive oil and cook it with crumbled salsiccia. Finished with parmesan, walnuts and some basil
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I had been hoping to cook this weekend (I seriously think it’s been > 1 yr since I last cooked; partner does the cooking around the home), but work got in the way.
I had selected the one-pot spinach and feta orzo from the NYT (One-Pan Orzo With Spinach and Feta Recipe (with Video)) b/c it looked easy enough for even me. When I decided I had too much work to do, partner made it for lunch and said it was indeed quite easy. And since I did the clean up, I can attest that clean up super easy, too.
Very tasty, so I think this’ll def a go-to for us. I think maybe it could use some breadcrumbs/panko spinkled on top.
Maybe I’ll even try to make it myself one day. ::sigh::
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Used tjs dough to make a square pie. I parbaked it and got good rise out of it in the ooni but it deflated somehow on the second bake. Maybe shoulda done the par bake longer?
Confit tomatoes, pecorino, whole milk mozz, some tomato sauce and small pepperonis
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I’ve got no answers but it sure looks tasty!
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Maybe the recipe expected finer semolina, or didn’t call for enough.
Pea Risotto with Chimichurri - risotto was cooked with carnaroli rice, shallots, garlic, white wine and vegetable broth. At the end you finish with pea puree, parmesan and butter. In parallel, you sauté peas, sliced snow peas and shallots. Chimichurri is made with parsley, shallots, garlic, lime zest and juice, thyme, oregano and olive oil. The risotto is served with the sautéed vegetables and topped with some parmesan, cut pea shots and chimichurri
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Great! I’m gonna try this.
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Chard and Sausage with Crispy Spiced Chickpeas by a Milk Street recipe - always a bit skeptical about crispy chickpeas with corn starch in the dutch oven and prefer more an oven approach and the chickpeas were indeed not as crispy as hoped but still tested good with the coriander spices.
Otherwise you cook crumbled Italian pork sausages with chard stems and leaves, garlic, brown sugar and fennel seeds. Finished with some banana peppers and brine and the crispy chickpeas
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on today’s episode of try to desperately use saturday’s farmer’s market haul i didn’t touch
also, using up today’s fish market haul
perilla kimchi
homemade fish cakes (eomuk made from fluke and squid) fried on its own and in perilla w/ batter w/ that leftover mayo from last time (a bit thinner today). forgot to salt the fish cake but the mayo saved it. also made a big oopsie mixing up the cherry syrup that had been aging for a month w/ leftover fry oil and ended up frying the first two fish cakes in a mix of syrup and oil…
clams in a corn chowder w/ some onion, jalapeño, and lemon zest
summer squash. was gonna poach w/ lemon juice n olive oil and use this purple basil pesto but was too ambitious today
bread pudding using the leftovers of the she wolf polenta pullman (roommates and I took some bites)
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How did the syrup/oil fishcakes taste?
Great pictures, btw.
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really not great, to be honest. thankfully realized w/ two fish cakes left over! and thank you!
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Cod with Miso-Butter and Vegetables - for the vegetables you sauté king oyster mushrooms and zucchinis and finish it by briefly cooking it with some vegetable broth, soy sauce and corn starch. The cod is just briefly seared and then basted with a white miso butter. The fish and vegetables are served over rice
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Potato-Kohlrabi Casserole with Kasseler - a very old fashioned German dinner (but good comfort food) by a recipe from a ~25 year old German cooking magazine. Sliced boiled potatoes, sliced poached kohlrabi, kasseler (cured and smoked pork loin) and bechamel sauce (flour, vegetable broth, milk, cream cheese, nutmeg) are mixed, topped with grated gouda and baked in the oven
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A rare repeat for us - Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread from “My Two Souths” by Asha Gomez - thoughtful combination of Indian and Southern US influences in a very tasty dish
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summer squash (tops broke off), ricotta, lemon, olive oil
cafe cecilia’s marinated eggplant n peppers w/ (loose - in a rush) “aioli” sub young perilla
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Fusili con Salsicce - sauce made with crumbled salsicce, green asparagus, scallions, serrano chili, pasta water and cream. Finished with a mix of olives, parsley, thyme, rosemary and olive oil
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Shrimp and Chorizo Taco from Wes Avila’s “Guerrilla Tacos” - corn tortillas are filled with seared shrimps, cherry tomatoes and crumbled chorizo. Topped with tomatillo salsa (tomatillos, avocado, serrano chili, garlic, cilantro and lime juice are pureed)
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Rice Noodle and Vegetables Bowl with Pork - slightly warm rice noodles are topped with diced pork cutlets (marinated in a mixture of soy sauce, honey and toasted sesame oil and quickly pan-fried), carrots and celeriac (quickly marinated with rice vinegar, salt and sugar), shredded iceberg lettuce, scallions and mint. Finished with a vinaigrette made from fish sauce, lime juice and zest, chili crunch and ginger
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