Barley-Lentil Stew with Mushrooms, Crisped Prosciutto, and Dill from “Ancient Grains for Modern Meals” - stew is cooked with hulled barley, pearl barley, puy lentils, prosciutto, leeks, cremini mushrooms, chard stems and leaves, garlic, morita chili, marjoram, oregano, dill, parmesan rind, soy sauce and vegetable broth. Topped with crispy prosciutto, sour cream and dill
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Miso-Smothered Chicken with Pineapple-Pickled Jicama from “Smoke & Pickled” by Edward Lee - the bone-in chicken thighs are braised in a mixture of caramelized onions, flour, garlic, red miso, cayenne pepper, bourbon, orange juice, chicken broth and soy sauce. Sliced shiitake mushrooms are added towards the finish. Jicama, red and yellow bell peppers are pickled for two days on a mixture of pineapple juice from fresh pineapple, white wine vinegar, sugar, red pepper flakes, star anise, cloves and mint. Served over rice
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Creamy Saffron Orzo with Spiced Garlic Butter Shrimps from a CI recipe - orzo is kinda cooked risotto style with shallots, garlic, saffron, white wine and chicken broth. The shrimps are quickly panfried and mixed with butter, garlic, aleppo pepper, tomato paste mixture. Everything mixed together and finished with some mint
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Gỏi cuốn setup: Mary’s duck breast, cucumber, scallion, avocado, carrot, cilantro, mint, lettuce for padding. Charles Phan’s miso based dip sauce.
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Kimchi Jjigae from “Umma” - great comfort food with beef franks, pan-seared spam, pork belly slices, cabbage kimchi, fish sauce, beef broth, sugar and kimchi juice. Served over rice
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add some ramen it almost looks like budae chigae!
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Steamed Pork Belly with Pickled Mustard Greens from “Phoenix Claws and Jade Trees” and Stir-Fried Water Spinach with Chile and Sichuan Pepper from “Land of Plenty” - pork belly is first parcooked in water, marinated with dark soy sauce and then the skin quickly deep fried. Afterwards, the sliced pork belly is steamed with meigan cai, garlic cloves, cooking wine, dark and regular soy sauce and sugar. The sauce is thickened at the end with tapioca starch.
Ong choy is stir-fried with dried chilies and szechuan peppercorns and finished with toasted sesame oil. Served over rice
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I assume you made pasta dough yourself? 
My partner wants to try doing that at least once in his life just so that he can say he’s done it.
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Yes of course! I like to make pasta on weekends and freeze it in portions for an easy weekday meal. The kitchenaid pasta roller attachment works pretty well for me
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Turkish Lentil Salad with Sweet Peppers and Herbs from a Milk Street recipe - du puy lentils are cooked and mixed while still hot with a mixture of olive oil, pomegranate molasses, lemon juice, Aleppo peppers, sumac and cumin. Once it cools down to rt, the lentils are mixed with red onions, jalapeno, roasted red peppers and plenty of mint and dill. Served with some wiener wuerstchen
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Gnocchi Salad with Vegetables and Chicken from a German cooking magazine - several components made separately and than mixed together in the end. Gnocchi are pan-fried until slightly crisp. Diced zucchini and red bell peppers are sautéed with garlic and thyme. Diced chicken breast is sautéed. Vinaigrette is made by grating tomatoes and mixing with white balsamic vinegar and a little bit of sugar. Everything is mixed with arugula and baby spinach
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Partner tried the NYT mushroom lasagna recipe for the first time tonight:
Perhaps not the best pic, but super tasty. Partner couldn’t find cremini at the supermarket, so he used more shiitake. He also added spinach, mozzarella, more parmesan than specified, and subbed some oat milk (we had some in the fridge and he wanted to get rid of some).
Quite rich (I imagine original recipe might be less so). We split the 6 servings btw the 2 of us in one sitting…
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NYT Spicy Sesame Noodles With Ground Chicken and Peanuts, I add broccoli. It’s a favorite of mine, always a big hit. The orange flavor really comes through (I leave the orange peel for color)
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Great combination
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Classic meat and “potato”
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Lasagna wish I had been able to let it set up over night but I cooked it a 2 hrs after assembly tasted awesome but I usually prefer day after lasagna that I can heat on a pan
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Do you follow a recipe or is it freestyle?
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