Mrs made a braised pork loin in a white wine mustard sauce a few days back. Today we finished it off in quesadillas with cheese spring onions and coriander, with some avocado drenched in lime juice on the side , and a dash of The Rapture 2.0 for some zip for me, consumed with some Malbec and watching the ice skating .
It is good - used to be a popular restaurant item way back in the 1970s and for some reason it fell out of favor. Pity, though it’s not hard to make at home at all.
We had crab cakes, creamed spinach, garlic naan and a couple of satsumas.
Made a stew, got some chuck roast , browned it off in the Dutch oven , covered in cornstarch, Coleman’s mustard powder and paprika. Cleaned up the pan with some wine, Saute the onions and celery, added various herbs , added back the meat, carrots , parsnips, swedes , mushrooms, vegtable stock and big spoon of marmite , couple of cans of tomatoes and some water. Left it with the lid on for 5 hrs on a gentle heat.
Served with rice and malbec, and a fresh sliced habernero mixed in for me , I think I have become addicted to them.
Ideal food for a wet and stormy day.
Yesterday we fried burgers, made fries in the air fryer, and topped the fries with togarashi. Tonight was leftover burgers with more fries.
Tomorrow my sweetie is going to make stroganoff from scratch for the first time!
Awesome ! Do tell the results.
Had a sudden late-night craving for spaghettini, but in its pure form: just Pusateri’s semplice tomato sauce, no meat of any kind, and whole cremini mushrooms sauteed in garlic butter.
But the mushrooms I had were from before Christmas. Would they still be good? A delightful discovery – they’re perfect. Nice and firm, with a solid base at the stem. Must have been really fresh when I bought them. Sautee pan, saucepan, and pasta pot are out. Late night feast in the making! On the advice of something I read here on the Dope, I even have non-iodized kosher salt for the pasta water.
This is one of those very simple treats where quality makes all the difference – a superb, mellow pasta sauce, spaghettini cooked just al dente, circled with garlic-butter mushrooms and generously sprinkled with freshly grated Parmesan. And a big glass of robust California or Australian Cabernet, whatever comes to hand.
Poke bowls using some mahi-mahi our sushi friend scored.
Catfish Curry Stew.
Spatchcocked a chicken and I’ve got the cast iron skillet and cast iron lid from the Dutch oven heating up in the grill, so it will be a skillet brick chicken.
I have some thinly sliced shrooms and onion to throw in later in the cooking and maybe some white wine, if there is any left air is being used to fend of thirst whilst it cooks .
Maybe add some cream at the end depending how it looks, but the chicken was marinated in lime juice , so I am not sure if those flavors will mix , options welcome.
To be served with roasted potatoes and sweet potatoes.
Hmmm added the shorroms and onions too soon and messing up the heat levels.
Now I have been kind of down on garlic for a long while and haven’t really used it a lot, but I have some in there, and garlic, onions , mushrooms , a bit of rosemary and thyme simmering in some chicken juice is a wonderful aroma.
Beef and Broccoli.
I’m not a stroganoff expert or anything, but it was pretty great. The leftovers tonight weren’t anything to shake a stick at, either.
As someone who loves noodles in general, and smooth mellow tastes in general, good Beef Stroganoff is one of my favourite foods. I have it too rarely. You’ve inspired me to make it from scratch at some point when I’m feeling ambitious! 
Well, if you’re interested in the version we made, which my darlin’ said “wasn’t hard”* - we used the recipe from Cook’s Country:
If you don’t have a subscription, you can always buy just that recipe for a $1.
*It looked like a bunch of work to me.
It’s not for everyone, but my gf makes stroganoff using turkey liver as the meat and it’s delicious. Turkey liver has a mild taste that fits right in.
Tonight it is cold here, so chili was on the menu for dinner. It was a bit of a tactical error, though - I’d had some ground turkey, kale and bean stew for lunch, and the chili had beans in it too (I’d made it about a month ago and froze it). It’s shaping up to be a rather, um, explosive night.
Meat empanadas
Braised lamb shanks, mashed potatoes, steamed broccoli.
A boutique sheep farm near us has closed down due to COVID-19 (they required customers to be masked, a few argued, they decided it wasn’t worth it). We were good customers and they emailed us that they were having one final sale, invitation only.
We got some amazing lamb shanks.
On Wednesday I began cooking them, braising low and slow. Then I moved the Dutch oven outside overnight. Yesterday I easily removed all the fat and returned the Dutch oven to the oven.
Baked salmon, mashed potatoes, crescent roll with butter and garlic, and a glass of ice water. Later, chocolate chip cookies and a glass of cold milk.
Chicken, mushrooms, broccoli, rice and cheese casserole. With a salad.