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
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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.
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Quick stew with chicken breast, ham, kielbasa, shrimp, bell peppers, celery, onion, garlic, jalapeno, pineapple, tomatoes and ground cloves. Served over rice
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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
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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.
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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
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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.
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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.
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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.
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Oh! Even better job!! A Vallarta just opened close by and I am so excited… It’s stunning and they did an excellent job reaching out to the community and local business. They carry Dulans grab and go!! They sell ready made collards!!!
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sorry for the dump. first post. built up a backlog of things.
cookin in brooklyn. some stuff from the past week and a half-ish.
lots of repurposing, improvising, riffing on classics w/ what I had available, using up fridge stuff, stale bread, etc. that sort of deal.
most prep done during weekend.
pasta w/ anchovies, pine nuts, pickled fennel stalk, onion, homemade breadcrumbs (from rock hard stale baguette)
blanched broccoli rabe (lil overdone) over leftover jokbal (pig trotter) w/ pine nut, fennel pickling brine, navel orange juice sauce (favorite thing i made outta here maybe)
ribs fished outta prepped sunday gravy with navel orange (this tasted confused but the color was fantastic, halfway to like pf change orange peel chicken but cook use a lot of tweaking)
cannellini beans, shredded pork butt (formerly braised in red wine), garlic, onions, basil pistou, veggie stock
ramp pesto (-ish - no parmesan), handmade orecchiette, ricotta
spezzatino di maiale con piselli - straight up classic recipe but with gjelina’s pomodoro (super simple)
cold olive oil mashed-ish potatoes, sherry vinegar, pistou
ramps bulbs and leaves in veg stock (ricotta was a minus. will omit next time)
fennel, navel orange, sherry vinegar, pink peppercorns
pork spare ribs like sunday gravy-ish (soffrito base tho)
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Eating good! Love the pickled fennel stem idea
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yeah! was a nice way to get acid into the kind of pasta con le sarde thing. i saw it mentioned as a way to save em cause i didn’t want it in my scrap veggie stock so i gave it a try. trying to be as low waste as possible as fridge space (roommates) and deli container availability allows has been making cooking really fun.
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Sweet Pepper and Cheddar Clafouti from Clark’s Dinner in French - made with green, yellow, orange bell peppers, garlic, basil, ham, eggs, sour cream, milk, flour, cheddar and parmesan. Finished after the baking with some lemon juice
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Crispy Chicken Thighs with Puttanesca Green Beans from Clark’s Dinner in One - boneless chicken thighs get pan-fried with shallots, garlic, green beans, tomato paste, capers, olives, oregano and some chicken broth before roasted in the oven. Finished with some parsley
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Looks amazing!!! How many lbs of meat is in that tray?!?
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That was my one cheat…Costco meatballs. 2 bags worth.
The marinara was an all-day affair using a Cook’s Country/Cook’s Illustrated recipe.
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Oh My! Those look like home made! I buy a lot of premade meatballs for quick lunches. The ones I like the best are Damiano Brand, but they are hard to find. Are these Kirkland?
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