Honkman

Interesting flavor combinations - the base was a hummus made with chickpeas, hazelnuts, lime juice, olive oil, paprika, chili powder and cumin. That was served with sautéed broccolini spiced with a cajun spice mix and a sauce made by briefly cooking blueberries, acetico balsamico amd sugar in some water, puréed and added some additional blueberries. Served with macadamia nuts and watercress.

Oven roasted bone-in chicken thighs (with a spice mixture made from salt, chili powder, cayenne, paprika, garlic powder and pepper) and potatoes (briefly parboiled in baking soda water, dried, mix with rendered chicken fat). Served with Greek inspired braised vegetables (leek, carrots, onion, tomatoes and celery braised in water with cinnamon stick, bay leaf and red wine vinegar).

Very interesting fusion dish around Pasta Norma from Chef Tim Raue, who is a well known German chef with some Michelin stars and a cooking style which often combines east and west - the dish was a nice example how you can do use fusion cooking without forcing it as it creates a wonderful vibrant and complex dish. Here you create a tomato based sauce by combining strained tomatoes, nuoc cham, brown sugar, cinnamon stick, star anise and sriracha and cooking it for awhile to reduce. You pan fry some eggplants with some garlic before combing everything with some pasta water. Finished with some basil and feta (ricotta salata wasn’t available)

Japanese inspired dish with Swiss chard (stems and leaves), shiitake, mie noodles, shichimi togarashi, roasted sesame oil and garlic cooked in a mushroom broth-sake mixture. Finished with some garlic chips, roasted sesame seeds, nori and cilantro

I live now in San Francisco and have access to palm sugar - we will try it on this dish

Variation on Tom Kha Gai with homemade coconut milk (shredded coconut mixed with hot water and strained), coconut water, coconut cream, lemon grass, ginger, shallots, turmeric, fish sauce, light brown sugar, Thai chili paste, oyster mushrooms, chicken breast, jalapeno, cilantro

Greek influenced dinner - lamb frikadellen (made with ground lamb, sautéed garlic, bread, egg and oregano) with a gravy made from sautéed red onions, anise seeds, ouzo and lamb broth. Served with potatoes (oven roasted with lemon slices and bay leaves) and a salad with tomatoes, green beans and basil.

Fish Chowder with cod, potatoes, onion, clam juice, bacon, white wine, flour, bay leaves, heavy cream and parsley

It is this Charlie Trotter recipe from hid book Cooking at Home https://www.melissas.com/blogs/soup-stew/braised-leek-soup-with-sauteed-oyster-mushrooms

Really sorry to hear that and I hope you fully recover soon. I really enjoyed your post about your cooked Chinese dishes, often with a lot of background information in different threads

I might mix it up but I remember that you often posted of many cooked meals but more recently you seem to only order take out

Toasted pearl couscous with chicken thighs, carrots, chickpeas, onions, parsley, bay leaves, cumin, allspice and pomegranate molasses.

Leek soup with oyster mushrooms - Leeks are braised, afterwards cut up and majority for of it pureed with the broth and butter. Separately shallots and oyster mushrooms are sautéed and added to the soup with the remaining braised leek and chives. Finished with some olive oil

Quinoa salad - quinoa cooked with onions, cumin, chipotle in adobo sauce and tomato paste and afterwards cooled to rt. Then mixed with escarole, scallions, cilantro, cherry tomatoes, avocado, black beans and queso fresco.

Green Shakshuka with leek, baby spinach, baby bok choy, parsley, cilantro, basil, garlic, feta, chili, coriander and egg. Served with some avocado, olive oil and lemon juice

Cardamom Beef Stew from Charlie Trotter - beef chuck braised with celery, carrots, onions and a sachet with plenty of crushed cardamom pods and a halved garlic bulb. Served over oven roasted mix of potatoes, parsnip and celery root.

Calrose rice with pork tenderloin, chorizo, bacon, green peppers, spinach, onion, garlic, smoked paprika, lemon juice

Here is our old post http://twofoodiesonejourney.blogspot.com/2010/10/homemade-quark-staple-in-german-cuisine.html?m=1

Crab Mac’n’Cheese - no sodium citrate was harmed when making the dish “conventionally” with fusili, flour, milk, cheddar, Monterey jack, asiago, old bay, nutmeg, tomatoes and crab

German interpretation of chili con carne with ground beef and pork, red, green and yellow peppers, onion, garlic, tomatoes, kidney beans, corn, cocoa nibs, cinnamon, chili, caraway seeds. Served with an avocado-yoghurt creme and cheddar

Three Cup Chicken (chicken thighs, ginger, garlic, dark and light soy sauce, Shaoxing wine, sugar, sesame oil, chili, scallions, Thai basil) with stir-fried rainbow chard with garlic

Chicken Soup with Quinoa - with diced chicken breast, quinoa, green peppers, celery, onion, carrots, kale, garlic, oregano, thyme, bay leaf and chicken broth

Lecso - the Hungarian version of ratatouille with green and yellow peppers, Anaheim chili, kielbasa, bacon, tomatoes, onion, garlic, sweet and hit paprika

Lentil bowl (cooked, then briefly marinated with red wine vinegar, honey and onions) with red beets, pastrami, apple, pea shoots and some sour cream mixed with horseradish

Sesame crusted tofu with cauliflower rice, scallions and soy sauce