Homemade French onion soup with baguette slices broiled with Gruyere and Parmagianno Regianno
Nice!!!
Falafel balls (heh) both last night and tonight.
Last night’s had garlic chili crisp for a topping; tonight’s had dabs of cilantro paste and gochujang.
Sour cream and green onions all 'round.
Seared ahi tuna on the grill served with riced cauliflower.
Kale Caesar salad, roasted Brussels sprouts, bowl o’gumbo, IPA.
I just put a bone-in skin-on chicken breast into the oven, atop some baby potatoes and a sliced onion. Some garlic under the skin.
Dinner’s in an hour! (Or so.)
Italian restaurant tonight - mr. romans had cheese ravioli with chicken in a cream sauce; I had lobster ravioli made with squid ink pasta in a tomato cream sauce. Mine was very good - lots of lobster. Chianti to drink and a very fancy cannolo to share for dessert (as always, click to see the full image).
Beef & Broccoli, the ideal mise en place meal. I make the marinade, slice the beef, and set aside. Chop and parboil the broccoli, then set it aside. Make the sauce, chop the veggies.
When my gf got home from agility class I started cooking and had food on the table in 10 minutes.
Nuked a frozen Trader Joe’s Fiery Hot Chicken Curry. They aren’t kidding. Nice heat.
Marinated* seared tofu with microwave sweet potato chips.
*mixture of gochujang, Sriracha, kecap manis, hoisin.
Tonight shall be my first stab at a Beef Wellington, made with hanger meat instead of a full tenderloin (It’s just me and Mrs. Dog, want to try this out before I make it for Christmas dinner with the parents). Green peppercorn cream sause, roasted herb-crusted fingerling potatoes, and home-grown green beans almondine.
Well, back when we were going to go to Mr. Max, I realized that I was on-call. So we waited till I was no longer on-call, and went last night. We got:
Assorted tempura
Chicken Karaage with Kewpie mayo and sweet & sour sauce. The sweet & sour wasn’t anything like Chinese sweet & sour. It was made with yuzu, and it was probably my favorite part of the dinner.
Fried agedashi tofu.
She had tonkatsu ramen for a main dish, and I had pork cutlet in homestyle Japanese curry.
And a couple of Asahi drafts.
Still love that place and hope to visit again soon. Sadly, that meal means my birthday festival is over for the year.
Sub sandwiches tonight!
A repeat of the seared marinated tofu, with a side of sliced cabbage and onions roasted in a little drizzled bacon fat until lightly charred. And an IPA.
Turkey pot pie and a salad with pears and goat cheese. Johnny Walker Black Label to drink for me, wine for my gf.
I also grilled some steaks that we tried previously and didn’t like. The dogs got those to help celebrate Kizzy winning another ribbon in an agility competition.
Last night my gf asked me to make dinner using some turkey kielbasa and a head of cabbage she bought but never used. I sliced up the kielbasa and onion and browned them a bit. Shredded and added the cabbage, caraway seeds, vegetable stock, etc.
Let that simmer an hour then served it with a Sauvignon Blanc.
I used the entire head of cabbage so I’ll be having it for lunch for a few days.
I had a couple of tins of Greek octopus in oil, so tonight was pasta in octopus Bolognese sauce and a green salad. Two thumbs up for that.
Magic Cookie Bars for dessert, because we’re close to Christmas and they are mr. romans’ favorite cookie that his mom used to make.
We had creamy chicken noodle casserole. Perfect for this cold day!
I’m very intrigued! Do you remember the brand, and how did you prepare it?
This is the brand I used; I brought the tins back from our trip to Greece, where I bought them at the supermarket.
The sauce was a riff on a NYT recipe - I added more octopus and less oil than what it called for, along with some anchovy paste. Crushed tomatoes instead of whole ones.
I also changed up some of the process - I reduced the sauce uncovered and when I was satisfied with its consistency, I added the octopus, keeping it on the heat just long enough to warm it up.
I also halved that recipe since I was just cooking for two people.
Thanks! It sounds delicious.