Chicken thighs with a marinade for Chicken Dürüm, with sumac, cumin and nutmeg, from the Zaytinya cookbook.
Turkish carrot salad/ Havuç Tarator
lemon potatoes with oregano and cumin
salad
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Chicken Breast with Bell Peppers - chicken breasts are quickly seared. Red, green and yellow bell peppers, scallions and peas are sautéed and briefly cooked in vegetable broth and some heavy cream. The vegetables mixture is poured into a casserole dish and topped with chicken breasts. Each chicken breast is covered with a cream cheese-milk-smoked paprika mix and topped with grated cheddar. Finished in the oven for 15 minutes and topped with some crispy bacon
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Vadouvan Potato Curry with Spinach and Yogurt from an essen & trinken magazine recipe - potatoes, vadouvan curry powder, ginger, garlic, shallots, tomatoes,tomato paste and serrano chili are cooked in a vegetable broth coconut milk mixture. Baby soinach is added towards the end and finished with yogurt, cilantro and mint
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Sri Lankan Deviled Shrimps (Milk Street Magazine) and Oven-Roasted Broccoli - shrimps are quickly marinated with turmeric, salt and pepper before seared and removed from the pan. Red onions, serrano chili, curry leaves, ginger, garlic are sautéed before the shrimps, some diced tomatoes, soy sauce, some sugar and red pepper flakes are added. Finished with some scallions.
The technique for the oven-roasted broccoli was from an ATK book and very simple but we really liked the result - preheat oven to 500F with a sheet pan in it. Cut broccoli in wedges, mix with some olive oil, s&p and sugar and put it directly on the sheet pan and roast for 11 minutes.
Everything was served over rice
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Fried ocean perch. The batter was made of a local lager, flour, and baking powder.
pasta with onions, peppers, tomatoes, basil and mushrooms
snap peas, asparagus and zucchini
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Pisto Manchego from a Milk Street recipe - spanish version of ratatouille with japanese eggplant, zucchini, onions, tomatoes, orange bell peppers, garlic, oregano, cumin and parsley. Served with shaved manchego and butterflied kielbasa
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Chile Verde with Pork from a CI recipe - very flavorful version as only the “salsa” is used as braising liquid without any additional water. The pork also isn’t browned to not make it dry out during braising but the trimmings are actually used to make a very porky fond to get the Maillard flavors. Tomatillos, jalapeños, poblano chilies, onions and garlic are put under the broiler until deeply charred and then put into the blender. The mix is used to braise cubed pork butt, pork fond, sugar, cumin, oregano, cloves and bay leaves. Finished with cilantro and served over rice
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That verde Sauce sounds good, will have to make sometimes.
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Clean shit out of your fridge sandwich. One leftover meatball with tomato sauce, remnants of pepperoni from pizza making mixed with shallots and spinach, large enokis pan seared, micro greens, olive oil, tjs pepper spread, pecorino and Parmesan, bread toasted and cut like a hot dog bun
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Oven-“Salad” - red cabbage, red bell peppers, broccoli and carrots are roasted with paprika and oil in the oven and cooled down. Cooked and cooled quinoa is mixed with the roasted vegetables, chickpeas, parsley and a vinaigrette made from tahini, honey and lemon juice.
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I used roasted cherry tomatoes, that I roasted, instead of canned tomato sauce. Less tomato than called for in the recipe. I reduced the amount of garlic to 2 cloves.
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Tuna sandwiches with redwood bread
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Bunny Chow aka Durban Chicken Curry from one of the Curry Guy’s books - south african curry with chicken thighs, onion, garlic, ginger, potatoes, tomatoes, tomato puree, rutabaga, serano chili, curry leaves, cumin, coriander, Kashmiri chili powder, cayenne and cinnamon cooked in chicken broth and finished with some garam masala and cilantro. Instead of the “classical” way of serving in a hollowed out bread, served over rice
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Bacon and Egg Detroit Style Deep-Pan Pizza from Peter Reinhard’s “Perfect Pan Pizza” - second recipe from this book and it is becoming one of our preferred pizza books. High hydration dough done with a few folds before left in the fridge for 24 hours. Using his dimpling method to stretch into the pans. Then you add half of the cheddar cheese as small cubes into the dough and let it rise for 4 hours. Topping is a “salad” of arugula, diced roma tomatoes with olive oil and balsamic vinegar, pan-fried bacon and more diced cheddar. In the oven at 500F for 8 minutes. Two eggs added and back in the oven for 9 minutes. Once finished, you top it with a little bit more of arugula mixture
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