Ground steak hamburgers sous vide rare, then torch seared. Served with roasted radishes and cottage cheese.
Last night was a pot roast I’d had in the slow cooker all day. Chuck beef, carrots, potatoes, celery, onions, garlic, red wine, Worshershersher sauce. I forgot the bay leaf, though - whoops!
Some mini shell pasta to go with, since I’m out of egg noodles and it was snowing. I did have some nice multigrain sourdough bread, though, so that I could add carbs to go with my carbs.
Oooh that sounds tasty!
Last nights was leftovers. The mashed red skin potatoes I fried in butter until the bottoms were crisp then flipped them. Next cracked two eggs into the pan, then nestled in a few thin slices of cooked corned beef. Left the eggs to cook sunny side up and slid the whole mess onto plates.
I’ve been making roasted radishes regularly, since they are $2 a pint at the farm market. Last night my gf said, “no more roasted radishes for a bit, OK?”
Looking forward to dinner tonight. I used our mandoline to slice a pint of radishes super thin and pickled them with some vinegar, sugar, spices. I’m not serving an entree with steak knives!
Pickled radishes are good!
We spent several days out of town, so last night’s dinner was at a German place - wienerschnitzel for my husband, rouladen for me. Both entrees were served with mixed veg of wax and green beans with carrots, and red slaw. I also got a big fat gooey dumpling as part of my entree - not my favorite thing but a presentable version. They were out of the dry Riesling I wanted so I ended up having a Sicilian white wine they had on hand, but my husband got the St. Pauli Girl Dark he wanted.
Tonight we’re back home but I haven’t had a chance to go to market, so we had some pork ragu I had in the freezer over cascatelli pasta, cheese biscuits and sliced apples. Sicilian red wine to go with.
I have two chicken thighs in the oven, and a bit of Panera bread slathered with butter left over from lunch. A few donut holes are lined up for dessert.
Ate out for St Patrick’s Day. Brussels Sprouts sautéed in sriracha, lime & honey for appetizer. Grilled Meatloaf dinner: Bacon-wrapped veal, pork & beef meatloaf with red wine veal demi-glace, salad, and mashed red potatoes.
… plus a few slices of oscypek, a Polish smoked cheese.
Also, a multivitamin.
I’m seriously considering nuking up some Dumb Soup (boxed chicken broth with pasta, microwave for around 5 mins) and shredding the rest of the thighs into it. I’ve already inhaled the crispy skin (the best part) so the rest could be nice in some broth.
Ehrmehgerd. I stirred some crispy chili into it, and shredded the thighs into the top of the broth so the meat “marinaded” a bit in the chili oil slick on top of the nuked broth.
Hoisin, minced jarred garlic, and some cilantro made their way into the broth, too, along with mini bowtie pasta.
So good, y’all.
We celebrated St Patrick’s Day last night at a local brewpub. The foodtruck was Pittsburgh Tortas, one of our favorites.
I got an eggplant torta, my gf got a chicken verde torta and we traded halves (our usual torta order strategy).
The St Patrick’s Day festivities included music from a guy who was cosplaying Peaky Blinders big time. He sang traditional Irish music while looking like a twin to Cillian Murphy.
Fondue and tossed salad tonight, with a glass of ice water. Later, some handmade chocolate-covered cherries I got from a local candy shop, and a glass of milk.
My friend Ryan had a St Patrick’s Special at his restaurant (I never realized he was Irish). On his recommendation we both had the Shepherds Pie, which was incredible.
Made Tuscan Chicken last night for the first time, which is basically chicken cooked in a cream sauce with tomatoes, spinach, other vegetables and Parmesan. I triangulated recipes- one called for sun-dried tomatoes, one called for tomato paste, a third for fresh cherry tomatoes cooked to bursting. So I used all three kinds of tomato product.
One recipe said to add chicken stock, two did not. So I started with some homemade stock and white wine and reduced it down a lot. The tomato paste and heavy cream made for a plenty thick sauce without having to add flour.
It was a big hit and Mrs. solost said “add it to the rotation!”
Leftover taco meat with a side of broccoli with chili crisp mayo and triscuits.
Dining out: Fried green beans (first time I’ve had them, and probably the last), a Reuben sandwich with extra Thousand Islands dressing, fries with ketchup, and creamy coleslaw, along with ice water and two cups of coffee.
Lamb souvlaki pita sandwich: grilled lamb souvlaki, tzatziki, roasted tomatoes, pickled onion, parsley, and romaine in pita bread. With avgolemeno soup, and cheesecake for dessert. With a hazy IPA.
Frozen boxed pierogi - the sour cream and chive filled kind. Not exactly authentic, but tasty and easy.
Sauteed with bacon and a lot of onion.
Yum.
Multivitamin to follow, so I don’t die of scurvy like a pirate.
ETA: microwave popcorn as appetizer.
Faux Carbonara. Basically I roasted a spaghetti squash then used it to make classic Carbonara. Served with a grilled chicken breast.
The best spaghetti squash I’ve ever eaten, but damn it would have been even better with pasta.
Spaghetti and meatballs! Been ages since I made that. Cucumber salad and naan on the side.