Is that Acorn squash? One of my favorites!
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The Aussie Chop from “Delicious Tonight” by Recipetin - rather “classic” chopped salad with iceberg lettuce, poached chicken breast, cucumber, tomatoes, olives, shredded cheddar and avocado and a vinaigrette with olive oil, red wine vinegar, mustard, oregano, sugar, garlic and shallots.
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It’s Delicata squash! I like acorn and kabocha, too.
I roast it until soft upside down, then flip it over, dot with butter and douse in Maple syrup, then roast it some more.
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That looks like a nice salad. I haven’t made many Australian-style foods.
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Red Lentil Patties with Spinach and Tomato Dipping Sauce - the patties are made with cooked red lentils, scallions, sautéed onions and garlic, grated parmesan, eggs and flour. Tomato dip is a mix of sour cream, ketchup and diced dried tomatoes. Served with sautéed spinach
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that looks phenomenal
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Corn Risotto from a CI recipe - very nice corn flavor through pureed corn kernels and pulp (added to the risotto towards the end) and fresh corn kernels. Risotto made with arborio rice, shallots, garlic, thyme and water. Finished with parmesan, sour cream, chives and lemon juice
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I’ve seen some recipes for corn risotto that use water left after boiling corn cobs. I haven’t tried that yet. My friend always saves that water for soups.
One of my favorite corn dishes with an Italian influence is a corn and shrimp pasta served at Prezza in Boston. I’ll find a photo.
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My tip is save the corn silk for broth it has a ton of flavor more than the cobs imo
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I’ll let my friend know!!
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I have tried cooking the corn cobs and using the water for the risotto before but it doesn’t give a similar intensive corn flavors. CI also tried it and mentions correctly that some of the key compounds for corn flavors don’t “survive” cooking for longer time at high temperature
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Cauliflower Salad with Figs and Dukkah Dressing - cauliflower is roasted in the oven and mixed with mixed greens, figs and a dressing made from lemon juice, heavy cream, sparkling water, dukkah, chives and cilantro. Served with some sausages
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More Italian peasant cooking. Pasta and Lentils.
The key here is I spent an hour slowly cooking down the sofrito.
Made a hole for the garlic and tomato paste. Cook the paste for a few minutes before mixing it with the sofrito. Than deglaze with water.
I think you will find most recipes to cook until onions run clear. It’s convenient I get it but it won’t taste like Nonna or a professional chef
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that looks amazing!
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Thank you! It’s home made char siu I have some in the freezer I vacuum packed them individually last time I made them. Defrost for an easy meal
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