Beef with Morning Glory (bo xao rau muong) from a German book about Vietnamese Cuisine - morning glory is quickly blanched before stir-fried with beef tenderloin, garlic, oyster sauce, soy sauce and corn starch. Served over rice
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Duck Vindaloo with Chana Dal from a German cooking magazine - duck legs and cubed duck breast are marinated overnight in a puréed mixture of pasilla ancho chilies, garlic, ginger, diced tomatoes, cumin seeds, coriander seeds, turmeric, apple cider vinegar, brown sugar and tamarind paste. The mixture is then braised with onions, jalapeño, mustard seeds, curry leaves and water.
For the chana dal garbanzo beans, scallions, diced tomatoes, coriander, cumin, turmeric, malvani masala, curry powder and sirarakhong chili are sautéed and cooked with some heavy cream. Everything served over rice.
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Gochujang Stir-Fried Pork and Celery from a Milk Street recipe - boneless country-style pork ribs are quickly marinated in soy sauce, oil and corn starch and stir-fried witj celery, garlic and ginger and a sauce made from gochujang, soy sauce, water and corn starch. Finished with some scallions and toasted sesame seeds and served over rice
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sawarazuke (marinated Spanish mackerel) and dry aged kinmedai (splendid alfonsino) from a sushi night last week. nikiri sauce i used on top and for marinade was based on a recipe shared via social media by Nakaji in NYC. rice is Sasanishiki variety (Nagano) from The Rice Factory in LA, with a blend of Iio Jozo Fuji and Yokoi vinegars.
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Vietnamese pork chop with mashed cauliflower-potato blend and tomatoes.
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Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato And Garlic Sauce)
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Homemade gravlax with TJ’'s Lefse / Norwegian potato flatbread.
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Red Beet Salad with Roasted Pork Belly from German essen & trinken magazine - salad had shaved red beets, baby spinach, watercress, chervil and peanuts and a dressing with white miso, olive oil, lime juice, apple juice and Aleppo chili flakes. The pork belly slices were roasted in the oven under the broiler and frequently basted with a mix of soy sauce, maple syrup, balsamic vinegar, oyster sauce, garlic and ginger
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“Creamy” Vegetable Stew with Sausage from a German cooking magazine - not the most photogenic dish but quite tasty. Savoy cabbage, leek, carrots, tomatoes, celery, onions and garlic are sautéed and cooked in vegetable broth. Towards the end, you add some grated cheese, remove about 1/3 of the vegetables, puree the remainder and add back the vegetables. Add some crumbled fresh pork sausage and cook until cooked through
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Beef with Broccoli. I used this NYT recipe and added broccoli, chunks of onion, a little rice vinegar, more garlic than the recipe calls for, and lots of black pepper. Pepper Steak and Celery Stir-Fry With Lemon Recipe
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Mushroom-Pork Omelet, an Cambodian-inspired recipe in Milk Street - you sear diced shiitake mushrooms, ground pork, ginger, scallions, fish sauce, soy sauce, sugar and white pepper before adding an egg mixture with soy sauce, sriracha and some chili-garlic sauce. Briefly cook it on the stove before finishing it in the oven. Topped with cilantro
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Lomo Saltado based on a CI recipe - stir-fry of beef tenderloin, red onions, garlic with a sauce from soy sauce, oyster sauce and white wine vinegar. Off heat you add deseeded tomato strips, Fresno chili and fries. Finished with cilantro and served over rice
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Greek-inspired Meatloaf with Red Pepper Rice from a German cooking magazine - meatloaf made with ground beef, soaked bread rolls, onions, egg, tomato paste, mustard, thyme and paprika and filled with a mixture of spinach, onions, garlic, nutmeg and feta. Baked in the oven and for the last 30 minutes plenty of onions slices were added.
Served over rice cooked with sautéed red peppers, onions, garlic, tomato paste, oregano, basil and vegetable broth
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Spring Burger with Asparagus and Strawberries from a German cooking magazine - patties just with ground beef, pepper and salt and finished with some goat cheese on top. Buns have a smear of basil mayonnaise (mayonnaise mixed with fresh basil), some baby arugula, green asparagus (steamed, cooled down, marinated in a mix of olive oil, lemon juice and honey), sliced strawberries, basil and toasted pine nuts. Served with fries (and some more of the green asparagus)
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Pasta E Fagioli
Caponata
Minestrone
Been channeling my inner Italian!
Pasta E Fagioli, a homestyle dish that is so easy to make….sofrito, garlic, passata, beans, ditilani, water and/or stock, salt&pepper, cheese optional. Super affordable to feed multiple people. Would not make for a good meal prep though.
Cucina povera!
Caponata, this stuff is addicting with multiple flavors of salty, sweet, and sour. Cold or warm. Scoop up with some crusty bread.
Minestrone. Don’t let Italian-American place fool you what minestrone should be. This is light and healthy. Could eat this everyday.
Stay tune for more Italian! Specifically southern Italian.
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That looks amazing! Love Caponata.
This is my version of a Catalan Coca de trampó with a bit of Mahon and ‘Nduja (because I couldn’t find sobrasada)
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Peas and pasta. I added some mint to this as well. Blended some peas with pasta water with the hand blender too. So simple and good. That’s with supermarket frozen peas
I think all those pine nuts I ate last week has given me slight bitter taste on my taste buds
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Pici is such a great pasta. Might have to make some pici with some thick tomato sauce soon
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