Pasta alla Pecorara from a Milk Street recipe - you cook zucchini, eggplant and bell peppers until soften. In parallel, you cook orecchiette and also cook pancetta, onions, carrots and garlic slow and low to get nice porky flavors. You add some crushed tomatoes, marjoram and pasta water to the pancetta mixture, reduce it a bit and add the vegetables, pasta, basil and parmesan. Served with a larger dollop of ricotta
6 Likes
Cleaned out the fridge drawers via okonomiyaki. A couple scallions, what was left of the cabbage, half an ear of corn, some pickled jalapeño and ginger, furikake, a few frozen peas because why not, and the last of the bacon I had.
7 Likes
Quick stew with chicken breast, ham, kielbasa, shrimp, bell peppers, celery, onion, garlic, jalapeno, pineapple, tomatoes and ground cloves. Served over rice
3 Likes
Pan-Fried Potatoes and Sauerkraut - potatoes get pre-cooked before pan-fried with the kielbasa. In parallel, you cook sauerkraut, bell peppers and scallions before mixing everything. Served with sour cream dip made with sour cream, plenty of mustard and some milk
5 Likes
Lamb Shank with Beans and Celeriac - originally planned that everybody would get one lamb shank each but we only got very large ones so that we decided to use only two of them and dice them when done which doesn’t look as good as planned but the flavors were spot on. Lamb shanks are braised in the oven with carrots, celeriac, onions, tomato paste, allspice and juniper berries, bay leaves, red wine, madeira and lamb broth. Once done you filter the liquid and cook it done a bit and thicken with some starch. In parallel, you cook navy beans, celeriac, white onions, fresno chili, red bell peppers and bay leaves in some vegetable broth. Small amount is puréed to give the right overall consistency.
7 Likes
Vegetable Cashew Biryani from RecipeTin’s Delicious Tonight - as she writes in the intro that it’s perhaps not a classic preparation but captures the values very well. Made with butternut squash, zucchini, cauliflower, chickpeas, peas, basmati rice, onions, garlic, ginger, sirarakhong chile, turmeric, coriander, garam masala, cinnamon, bay leaves, cardamom, star anise and vegetable broth. Finished with roasted cashews, cilantro, fried onions and ghee. Served with yogurt with mint and lemon juice
2 Likes
Although it’s Southwestern rather than truly Mexican, chimichangas for Cinco de Mayo. 40 year old recipe from the California Culinary Academy, a wonderful cooking school in San Francisco that went the way of all flesh.
3 Likes
DANG! That is an excellent fry!! Did you deep fry? I spent way too much time door knocking in So Az that they continue to be one of my absolute guilty pleasures.
3 Likes
It was a shallow fry in an inch of peanut oil heated to 350.
I am lucky enough to have a Vallarta Market close by. Often tortillas are still warm when I buy them.
It is a great recipe.