-

 Grilled salmon with compound butter, fennel gratin, crispy roasted potatoes.

The potatoes recipe is the one where you cut it into chunks and boil them with some baking soda before you roast them. I fixed them with rosemary and garlic.

I cleaned out the freezer because I could barely get anything in it. I had frozen strawberries, so I made strawberry rhubarb pie, and I had raspberries, so I made raspberry white chocolate chip muffins. I had a shit-ton of pork shoulder, so I bought some pork belly and made sausage. That's why I made pasta (again) last night with sausage I made. The sausage tasted incredibly salty despite my measuring it exactly at 1.5%. The pasta came good but I'm still going to chuck the sausage. I also made the pork skin braciole recipe that Eva's father makes at 14:16. It's like a confit, so it's all sitting in a jar of lard. I have to wait a few weeks before we test it. 



Comments

Post a Comment

Popular posts from this blog

-
Image
Pesce alla Ghiotta (Sicilian Fish with Potatoes and Olives), Italian green beans I've been almost the same recipe with cod for a long time, but never say it with potatoes, so I actually used the recipe (more or less). I'm going to add some golden raisins when I put the cod in. I cooked the green beans, and sauteed some garlic, anchovies, red pepper flakes, and panko bread crumbs. Will add the green beans and a bit of parsley, and give it a good mix.  https://enzasquailhollowkitchen.com/pesce-alla-ghiotta-sicilian-fish-with-potatoes-and-olives/#recipe
Read more
-
Image
  Tuna tartare appetizer with baguette toasts, grilled marinated tuna, a salad of avocado, pear, Divina Peruvian pearls peppers (peppadew), jasmine rice, and spinach. I made the tuna tartare with the rest of the tuna from the ceviche. I used the recipe from Aqua restaurant in SF about 25 years ago. I followed the recipe....mostly. The salad was something I threw together because I had a half of avocado in the refrigerator, a lot of the pear that went into the tartare, some leftover cucumber from the ceviche, and those peppadew peppers because my partner loves them. Made a Korean-type dressing that included sesame oil, gochugaru, and orange marmalade. 
Read more
-
Image
Chicken bouillabaisse and roasted radishes. I had boneless skinless thighs and felt like making something different. What happens is I work from home, and a lot of the day I have the TV on tuned to cooking shows. Today, Jacques Pepin made c hicken bouillabaisse  and I took that as my inspiration. I google the recipe, but it only used 1/4 tsp of herbes de Provence. I was looking for something with a little more punch. I added anise liqueur to the marinade, and didn't add the the aromatics. I wanted to cook them separately.  I added lavender and bay leaves to the soup and   I also have fresh herbs I'm growing in various places, so I made my own fresh herbes de Provence using the parsley, basil, tarragon, chives, oregano, thyme, and rosemary. I added lavender and bay leaves to the soup, and garnished with the fresh herbs, evoo, and oh, I also made a rouille. Delicious. The roasted radishes were also very good. I made the salad part with baby arugula rather than radish g...
Read more