Red Lentil Soup with Crispy Chicken from a German cooking magazine - the soup is made with red lentils, onions, garlic, carrots, snap peas, turmeric, heavy cream and vegetable broth. The chicken breasts are coated with a mixture of eggs, crushed cornflakes, parmesan, hot paprika and pan-seared. Everything is topped with some thyme-chili oil
3 Likes
Fettuccine with Pork Tenderloin and Leek Sauce from essen & trinken magazine - leeks, garlic, dried apricots are cooked in vegetable broth, cream and white wine and mixed with fettuccine, some pasta water and tarragon. Pork tenderloin rubbed with dijon mustard, cut in medallions and quickly pan-seared
3 Likes
That looks gorgeous!
1 Like
Salad with Bacon and Avocado - simple salad of iceberg lettuce, cucumbers, cherry tomatoes, avocado, bacon and a dressing with salad cream, parmesan, milk and lemon juice
4 Likes
Cypriot beef and rice stuffed vegetables, using a recipe from Irene Matys’ My Cypriot Table
beet greens
potato, carrot, beet and pickle salad
4 Likes
Flannery Beef Outside Skirt Nam Tok with Maggie’s Farm mint & cilantro, lemongrass, Finley Farms shallot, roasted rice powder on Garden Of… gem hearts.
Harry’s Berries haricots verts, Munak Ranch tomatoes.
Sticky Rice
Corn by First Fruits Sweet Corn.
8 Likes
Wow!
1 Like
Fettuccine with Shrimps and Tomatoes from an old German GU cookbook - simple preparation which lets good tomatoes and shrimps shine. Shrimps are quickly pan-seared with garlic and fresh diced tomatoes are added with parsley and basil. Everything is mixed with fettuccine and finished with more basil, mace and some olive oil
3 Likes
Kung Pao Chicken from “A Very Chinese Cookbook” - stir-fried diced chicken thighs (marinated in a mix of water, baking soda, soy sauce, cornstarch, shaoxing wine and white pepper), celery, garlic, ginger, peanuts, sichuan peppercorns, chiles and scallions with a sauce made with soy sauce, chinese black vinegar, toasted sesame oil and brown sugar. Served over rice
4 Likes
I like Dry Dock Fish Co. Idk if they’re the “very” best, but I trust them—seafood is straight from the dock (no middleman), not frozen and they have detailed info about their products.
4 Likes
Chicken cutlet (panko, sourdough crumbs, parmesan, salt pepper) and heirloom tomato burrata salad. Simple and delicious.
6 Likes
Thanks!
1 Like
looks delicious!
2 Likes
Simple stir fry of edamame, carrots, baked tofu, and boiled peanuts. Added a little doubanjiang as well. Sauce was soy, sugar, water, white pepper, shaoxing wine, and a little maple syrup.
I bought the peanuts from cold section at 99 ranch. Don’t have time to boil peanuts with star anise and a little salt lol
Also bought some fava beans and shepherds purse! So I’ll be channeling my Shanghainese roots.
Can be eaten warm or cold.
7 Likes
Any special tips? Is it capers apices and olive oil? Would love to hear about the recipe.
Lentil Soup with Lemony Shrimps from Milk Street Magazine recipe - lentil soup made with le puy lentils, carrots, celery, garlic, thyme, red pepper flakes and bay leaves in white wine and water. The shrimps are quickly “marinated” with lemon peel and added off-heat to the soup for a few minutes. Finished with parsley, lemon juice and olive oil
3 Likes
