Bit of an empty the pantry ugly delicious stew day with cassoulet and pinto beans, sausage, bell pepper, shiitake, onion, garlic, dried morita, tomato paste, and spices
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I love to do this kind of thing as well!
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a roasted beet, roasted parsnip and tomato borscht, using up roasted beets from the fridge.
a pilaf with basmati, saffron, pine nuts, barberries and sautéed red onion.
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that looks delicious
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Cacio e Pepe Beans with Squash, Sage and Walnuts from the ATK “Dinner Tonight” book - diced butternut squash is roasted in the oven with some olive oil. In parallel, navy beans with some of their liquid are quickly cooked with plenty of black pepper and off heat mixed with grated pecorino and garlic. The bean mixture is combined with the roasted squash and topped with a mix of brown butter, toasted sage and walnuts
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Cooked a Korean meal for our friends who we were staying with in Michigan. One of them has celiacs so eating in was much easier.
Korean navel plate beef belly “kalbi” style. Butcher didn’t have short ribs so he gave me the closest cut without the bones worked great after some trimming
Spicy skirt steak bokum. Gochujang stir fried with seared skirt steak wpeppers and onions.
sesame oil spinach and garlic cucumbers
Ribeye japchae
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Saag Aloo from “The Curry Guy - One Pot” by Dan Toombs - potatoes are par cooked before they are finished cooking in a mix of baby spinach, red onions, garlic, ginger, fresno and serrano chilies, kasoori methi, black mustard seeds, cumin seeds, garam masala, turmeric, tomato paste and chicken broth. Finished with cilantro and served over basmati rice
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Smashing the cucumbers to get the garlic and seasoning in is so good much better than the sliced way. Not as pretty looking though
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Risotto with Shrimps and Coconut Milk from Risotto Risotti by Judith Barrett - arborio rice is quickly sautéed with onions, garlic, fennel seeds and red pepper flakes before cooked first with some white wine, diced, peeled tomatoes and tarragon. Once wine is evaporated, you add coconut milk, cook it down and afterwards cooking as always by adding small amounts of chicken broth. For the last 5 minutes you add the shrimps, before finishing with scallions and lime juice
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Black Pepper Beef from “The Woks of Life” - cubed filet mignon is velveted with oil, water, cornstarch, black & white & sichuan pepper. Then stir fried with red and green bell peppers, red onions, button mushrooms, garlic and ginger and finished with shaoxing wine a sauce made from beef broth, oyster sauce, light soy sauce, sugar, tomato ketchup, toasted sesame oil and corn starch. Served over rice
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Woks of Life is one of my favs. IMO one of the most trusted for Chinese recipes.
Made With Lau is also one of my favorites
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I like both of those sites, and highly recommend https://www.youtube.com/@ChineseCookingDemystified. They have a substack as well.
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They are a favorite of mine as well!
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Tumbet (well known regional dish from Mallorca) from a German cooking magazine - upfront a few prep work steps. Simple sugo is made with diced tomatoes, onion, garlic and bay leaf. At the same time, diced potatoes, red bell peppers and slices of eggplant are subsequently pan-fried/sautéed. You layer potatoes, sugo, eggplants, red bell peppers, sugo, slices of zucchini and diced tomatoes in a casserole dish and bake it for 30 minutes. Topped with a mix of toasted panko crumbs and rosemary and another 10 minutes in the oven
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Bucatini alla Carbonara from “The Four Seasons of Pasta” - all carbonara recipes have the same ingredients (pasta, pork product, cheese, eggs) but can differ a bit in the approach. Here you saute the pancetta and keep it warm. At the same time you mix the eggs and a mixture of parmesan and pecorino and start cooking the pasta. When the pasta is nearly ready, you warm the serving bowl with some hot pasta water and also add some pasta water to the pancetta and bring it to a slow simmer. Once the pasta is ready, you drain it and mix it with the egg mixture and the pancetta-water mixture and toss it until it gets the right consistency and finish with some more cheese and plenty of black pepper.
Served with a salad which had butter lettuce, carrots, heirloom tomatoes, sliced fresh button mushrooms and avocado with a dressing of olive oil, white wine vinegar, sour cream, shallots, tarragon and chives
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