Lazy Instant Pot soup of onion, carrot, celery, chicken broth, Pomi, pork knuckle bone, brown rice, Puy lentils, a little sauerkraut, and sauerkraut brine was surprisingly good served with a generous grind of black pepper.
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I followed this recipe except I substituted shallots for onions (since one of my dinner guests is allergic) and cider syrup for sugar. Really good. I think shoulder would work just as well if not better.
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I’ve made this recipe many times but didn’t try the half-portion version until this week. With a 4:1 ratio of water to polenta it came out dry. 5:1 would probably work better.
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Love that book!
I think I’ve made tuna noodle casserole before but not in 40 years. It was good but didn’t taste quite how I remembered, maybe because we didn’t have any mushrooms, cream of mushroom soup, or potato chips, or because I used Wild Planet instead of Starkist or Chicken of the Sea.
Used this recipe for general proportions. Did not add capers or parsley.
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Finally got around to buying some Flannery beef. Per my scale this was actually 37 oz.
Salted with 1-1/2 teaspoons a couple of hours ahead. Since this was so thick I pan-seared it, then roasted it at 225° until it hit 122°, then rested for 15. It was a little rarer than I wanted, could have let it go to 125°. Satisfyingly beefy, unlike the last few steaks I’ve had in restaurants.
Made a potato gratin using crumbled cotija and Mexican crema left over from making tacos the other night. Had to put it back in the oven and eat it as a second course as it was undercooked.
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Oven-roasted cauliflower (with tahini, olive oil, paprika, curry and cumin) mixed with beluga lentils (with shallots, garlic, olive oil, champagne vinegar), dried tomatoes and watercress. Topped with some dressing made from pureed avocado, garlic, yoghurt and lime juice
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what are you plans with the fresh garlic? I made a pesto with the stem & greens. then I’m going to pickle the bulb
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No special plans. I used a few cloves in some in some beans and a few more in some chard. Probably I’ll make broth with the stems.
I made that but left out the citrus and cinnamon. I think good rhubarb stands on its own.
“mismatched” Flannery ribeyes
Romanos simmered with olive oil, onion, garlic, and Pomi, Bramata polenta
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Romanos are also wonderful simmered with tomato…. Hmmm!!
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Scrambled tofu and tomatoes. Vegan version of the homestyle classic. I used tofu from Meiji in Gardena (medium firm). Added turmeric for color. Sea salt, white and black pepper, and a little sesame oil was added to the tofu. I liked it. I just got delivered some Malaysian black salt. People say that it has a eggy taste to it and I see it in a lot of different versions online
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Pomi = tomato
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Got some nice yellow zucchini at the farmers market. Simmered in olive oil with onion, tomato, and garlic.
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What’s in the dish on the left? 