Minestrone: stock made from some kind of bony meat, soup mix (cabbage, carrot, zucchini, celery, some kind of greens, not sure what else), fresh cannellini, leftover sausage from a restaurant. Everything from Mercato Testaccio except the sausage.
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Found some surprisingly nice hard-stem red garlic at the farmers market, so I braised Riverdog pork shoulder with garlic and carrots, which I neglected to photograph. Made Carla Hall’s cornbread to go with it. Worked fine in an anodized pan. I think maybe I’ll get rid of all the cast iron.
First course was ditalini with tomato and parsley sauce and Reggiano.
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onion, carrot, celery, corn left over from last night’s cornbread, Ortega chiles, ham, bechamel, and mild pimenton over brown rice
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Made soup from the leftover pasta and pork from Tuesday plus more carrots and a can of kidney beans.
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Looks delicious. Is it “fake” b/c it wasn’t made in a wok?
The rice wasn’t fried and went in last.
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cauliflower soup with olive oil, onion, garlic, chicken broth, the juice from a can of tomatoes, a little leftover raita, sour cream, and black pepper
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Loosely inspired by a recipe from Carol Fields’s “Celebrating Italy” I made 25+ years ago: more leftover pork shoulder, onion, tomato, broccoli, leftover polenta, Emmenthaler, Pecorino Romano.
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I was surprised to see that Snow’s changed the recipe on their minced clams label.
Classic old recipe:
Inferior new recipe:
Interesting… are the can smaller? Are they trying to trick people into buying two cans. Also Garlic Powder… I’m not a hater on GP… but with clam dip. ek.
I think it’s 6.5 oz. regardless of label.
Substituting garlic powder for fresh garlic seems backwards.
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I think GP integrates more into certain dishes better like I always sprinkle GP on my burgers before grilling for that mellow alum taste. Also GP is used in a lot of those super spice mix Tik Tok videos and so it’s having a moment.
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Onions, Puy lentils, chicken broth, carrots, garlic, half a roast duck. Would have used French green lentils since they’re better for soup, but didn’t have any.
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leftover braised lamb shank, its broth, leftover ham hock broth, leftover Zolfini pot liquor, carrots, lentils, leftover brown rice
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I was craving gingerbread so I tried Grandma’s recipe. Substituted Community Grains hard red winter whole wheat flour for AP and doubled the amount of ginger. Rose very well. Good though a bit dry so I served it with some Gravenstein applesauce. I should have made parkin, the oatmeal makes it moist.
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