Franci
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Posts posted by Franci
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I’ve not planned a single thing yet. The only thing I did, just because it is the last day available to make sure it will come in time for Christmas, it was to buy Biasetto Panettone classico from Gustiamo, here. It is expensive but also in Italy a good artisanal panettone is expensive. I think I will do some planning, reading now what you guys have been doing.
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A little bit of leftovers: Ligurian savory rice tart from lunch and some duck in plum sauce from the kids’ lunch, only cooked some hanger steak and some bai tsai. Salad too, no picture.
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yesterday it was bbq ribs again. This time it was really really good, the husband is improving 😄 kabocha squash roasted and Bruxelles sprouts
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On 12/6/2020 at 7:20 AM, weinoo said:
I prefer private lessons.
But they are both so far away from me.
No problem, WhatsApp is easy. We can connect next time I am making it 😉
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9 hours ago, KennethT said:
When I do Brussels sprouts, I separate them into their leaves (getting rid of the core). I saute in a little grapeseed oil/s/p until decently browned and they get really sweet. That's my favorite prep for them.
Same but no browning, only cooked barely enough with a drop of water, covered, at high heat a few minutes, no water left. Me and the husband like also cut in half face down in the blue steel until charred and just tender but the kids only like the first method.
Yesterday I make some steamed bread, some spanish charcuterie, xialongbao (bought) and sauté broccoli. Tonight I roasted a chicken, French beans, salad, some steamed rice and it is that time of the year, the husband went to Costco and couldn’t resist this cheap Serrano.
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Tonight we had grilled swordfish, salad and some sauté escarole (no photo) and I fried some gnocco fritto
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Hello. A bit distracted these days, didn’t take pictures of meals. Today we roasted a rose fish, pan fried some barrel fish, sauté watercress and shiitake mushrooms and roasted potatoes
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My mother in law, agitated, called my husband and was pointing below the bookshelves. Since the conversation was in Chinese I didn’t understand what she saw... I thought an iguana or a cockroach but it turned out to be a crab 🤣🤣🤣 my husband put it in the freezer to add to the next fish soup 😁
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11 minutes ago, KennethT said:
@FranciI've never had king fish. What is it like?
The first time I cooked it, I was expecting something closer to spanish mackerel, in reality it is pretty mild and not too fatty, so it is easy to overcook it.
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My husband got a LOT of king fish yesterday, I needed to cook it. So I cooked it two ways, one dipped in extra virgin olive oil, then panko with dry oregano and pan fried, then, second way, I chopped the meat roughly added grated parmigiano, one egg, scallions, parsley and a little panko, tiny bit of water, made flat fish balls, dusted with flour, pan fried and added chilies, more scallions and parsley and a little bit of mutti tomato polpa and cooked briefly. It was really nice, I will make it again. Then my husband made some smoked short ribs. Some zucchini and steamed rice.
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17 hours ago, heidih said:
@Franci Challenging! You have cooked for them before I take it. How did you do the tofu? Are they fairly accepting of your efforts? Looking forward to how it progresses.
yes, I used to cook for them every Saturday when in Brooklyn :-). Tofu: I think I made this dish short time ago and shared the procedure in this thread. This time too much multitasking 😁 and came a little dry 😐 -
My mother in law moved in with us today, she was relying on having someone cooking for my father in law and herself, not many good meals in the last 6 months. I will try to feed her well😊. I fried shrimps, Chinese pork roast, tofu, salad, sauté kale and steamed rice not pictured
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Today the husband smoked ribs. Also it is tradition in my hometown to start making pettole, from now up to the end of the year any occasion is good. Usually they are dipped in vincotto but I didn’t have it, so I dipped them in honey and some rolled in sugar. Since it was too much dough I made a focaccia that is basically 100% hydration. Some salad and asparagus on the side.
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So long without braising some meat! Living in a hot climate is cool but sometimes you stop eating some things because too hot. It’s a little windy out so I called it a cool day 😁The kids were happy with short ribs. Too bad I didn’t have polenta in the house. Also some beets and a little leftover rice.
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10 minutes ago, kayb said:
What an absolutely delightful looking/sounding dish! I would have never thought of it. Thanks!
That's a neat-sounding idea! I have a single frozen tuna steak in the freezer that was destined for poke. It may go to this treatment instead. Slices maybe 1/4 inch thick?
sound good, then when you pound them they are going to get thinner and larger 👍 -
10 minutes ago, weinoo said:
Don Ciccio did not end up well (in the Godfather!).
🤣 I just think that his name is Francesco, hence Ciccio
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35 minutes ago, blue_dolphin said:
I have a bottle of their Amaro delle Sirene. I had no idea they had so many different products. Thanks for the link!
I remember an afternoon in my house he brought me to try almost everything 😁 well now he has a lot more! Really passionate guy.-
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11 hours ago, Dejah said:
Those lobsters look amazing!
I have never cooked tuna! I did pick some up the other day, albeit onloy frozen steaks. I will try later, perhaps grilled like yours? or quick pan-seared? Hubby will probably not eat it if semi-cooked, but we'll see
thank you, @Dejah😊 this tuna was frozen, bought from the supermarket. I think the fresh tuna is really superior but the frozen tuna can be decent. I found huge differences in the frozen tuna quality. Costco tuna is generally good. I just sear it in a very hot pan or grill pan. Recently I have been into Maangchi seasoning sauce, very easy to make and that is what’s on the tuna in the picture. If your husband doesn’t like it raw, you can try a Sicilian recipe. When is still semi frozen you slicenthe tuna very thin, a little thicker than carpaccio style. Place the slices in 2 sheets of parchment paper and pound with the sides of a chinese clever to make larger slices. Prepare a filling with sauté shallots, pine nuts, raisins and panko, then add a hanful of grated parmigiano. Put a little bit of filling and roll, using some plastic wrap to make it easier if necessary. Bread the outside with panko and secure the roll with a toothpick and then you can either deep fry for 90 seconds or pass them under a hot broiler. Change the filling to your liking if doesn’t suit you. You can also cube it and use it for a super quick pasta or noodle sauce-
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12 hours ago, cdh said:
Shows you how much I know about regional Italy... What flavors are Basilicatese?
Basilicatese, this is cute. Lucani are the people of Basilicata also known as Lucania. Lucano=from Basilicata. For what I read it has a mix of 30 herbs.
Have you ever tried DonCiccio guys, it’s a friend making liqueurs in the US, so good
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Still have my house half a construction site 😬, luckily dinner can be easy and still great at the same time. I hope they can finish by next week 🤪
2 spiny lobster (head went straight to the freezer for soup) and some swordfish fresh from today and a piece of tuna that we didn’t cook at lunch. Tuscan kale, sauté zucchini and chickpeas, plus a little bit of bread.
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So, so long I didn’t bake a tart. This is tarte Bourdaloue from Felder, recipe courtesy of AAA here
I didn’t have pistachio paste and used an almond and cocoa butter I had in the house and instead of sprinkling it with pistachios or almonds, I used some Wildway granola, dark chocolate and salt. It has a pear and amandine filling.
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3 hours ago, weinoo said:
Some meatballs and sausage came out of the freezer.
Made a tomato sauce based on them, with onions and a little fresh garlic (Americans use way more garlic than they might in Italy when making tomato sauces). Too much? Not necessarily, but I try to respect the culture.
. (Turn your head away, @Franci - I know pasta and meatballs, especially tossed in the sauce, is heresy!).
Fusilli with sausage and meatballs and parmesan. Since I was going all out Italian-American - De Cecco!
It looks good! It’s not true Italians never eat pasta with meatballs...In puglia we eat orecchiette, meatballs and braciole. Or baked pasta with tiny meatballs. I wouldn’t have used fusilli but that’s a different story 😁
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Finally back home. Husband picked some nice tuna fresh off the boat, which I grilled very lightly and dressed with some of Maangchi’s Yangnyeomjang sauce. The tuna was so much nicer that the frozen stuff from the supermarket, no comparison. I had some leftover brown rice and I quickly sautéed with garlic and some string beans and a drop of Zhong dumpling sauce from Fly by Jing, some vegetables on the side.
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Dinner 2020
in Cooking
Posted
Yesterday it was pizza, t-bone on the grill and salad. Today the usual fish soup. The kids proclaimed the best so far. I added to it a lobster head I previously froze and a whole rose fish that I took out from the soup, cleaned and put back in, plus key west shrimp and a piece of cod. I normally don’t like black pepper, this is one of the few dishes where I use a lot and more.