Honkman

Dumplings with pork, napa cabbage, ginger, garlic filling and some fried rice with bok choy, mushrooms, egg, scallion (next time we will try to make our own wrappers

I see one of the things I miss in the US - Fleischsalat

If you have/read his Milk Street magazine don’t buy this (or any of his recent) book as it just repeats many if the recipes from the magazine. I made the mistake recently and there wasn’t a single recipe not published previously.

Pad Thai with rice noodles, shrimps, green beans, tofu, mung bean sprouts, eggs, peanuts, fish sauce, brown sugar, (and a little bit too much) tamarind

That was just a tongue-in-cheek comment about a completely inauthentic recipe. For turkey meatballs to be not overly dry it is important not to use 99% ground turkey but 93% and also to use some “moist” fillers - in this case an egg and crumbled feta cheese

The century old authentic recipe of corn tacos filled with turkey-feta meatballs with avocado-tomato salsa and finished with some more feta.

Chicken “Curry” (not really a “classic” curry but just mixed a few things together) with cauliflower, yellow pepper, mango, chicken breast, curry powder, chicken broth and coconut milk. Served over rice

Sundays are often a good time for longer cooking projects but work is crazy in the moment and so we had to rely on something fast - Spaghetti Carbonara (this variation added raw garlic with egg-cheese mixture and it gave the dish a nice subtle background flavor)

Beef and bacon (processed in the food processor to a paste, sauteed for a few minutes) burger topped with gorgonzola and caramelized onions

Typical lentil stew with carrots, leek, linguica, thyme, rosemary and smoked paprika. Finished with some goat cheese and a little bit of olive oil.

Thai Curry Noodles with chicken thighs, tofu, bean sprouts, rice noodles - the recipe for this curry was interesting as it used red and yellow curry paste as well as curry powder in coconut-chicken broth and light brown sugar and fish sauce. Finished with peanuts, egg, cilantro and fried shallots

This is from a recipe from Molly Stevens’ book “All about Dinner”. We like to use recipes as it often helps to explore some more unusual flavor combinations, e.g. cinnamon in this dish wouldn’t have been my first choice but was quite subtle in the background but gave a nice earthy backbone together with turmeric

Hard to see under all the stuff but this was a quinoa bowl with broccoli (roasted in the oven with olive oil, cumin, smoked paprika, tumeric), red pepper and chickpeas (sauteed with onions, garlic, ginger and a hint of cinnamon), topped with pickled cauliflower, granny smith apple, coriander, mint and drizzled with a tahini/lemon sauce

The few times I bought cheese at TJ they were of low quality and/or badly stored/transported (got moldy snd went bad very fast) and I gave up on TJ as a reliable source for cheese (or anything) In addition, Formaggio is one of the best cheese shops I know or read about and so there is an incredible selection close to Rotus far better than any supermarket

Since you are living very close to Boston/Cambridge just go to Formaggio and get some really good cheese not that barely passable stuff from TJ

Lamb stew with kabocha squash, potatoes, carrots, chick peas, raisins, tomatoes in a mixture of coconut milk and lamb stock. Cardamom, fennel seeds, cumin, coriander, bay leafs and star anise as seasoning and finished with fresh mint, pomegranate seeds and a gremolata of almonds, parsley and orange zest.

Orecchiette with shrimp, salami, fennel, fennel seeds, garlic, lemon zest, smoked paprika and white wine.

Thanksgiving dinner was German/Alsatian inspired with a Sauerkraut Lasagna (sauerkraut, kassler (German smoked pork chops), mustard béchamel sauce) and an Alsatian apple cake/tarte

Thai Rice Soup (Khao Tom) with pork meatballs, rice, shallots, ginger, lemongrass, garlic, chili sauce, fish sauce, cilantro, lime, crispy onion and (too long cooked) egg

Do you ever eat desserts (including sorbet) in restaurants ? If yes, you very likely will have eaten desserts with all of these ingredients (and much more). So why is it a problem when used at home ?

I took a look at a bookstore and after looking through found it to be a badly written book. His writing style, the focus of the book (not really for beginners but also not for more advanced people) looks very disorganized and not worth buying

Why dreaded - it’s a great and versatile vegetable - good raw in salat, cooked in stews/soups, in stir-fries etc

Quick turkey chili with pinto beans, red pepper, tomato salsa and sour cream

Whole Wheat Pasta with shredded brussels sprouts, bacon, shallots, peas, walnuts in a chicken broth-cream sauce

Venison Bolognese with carrots, parsnip (why is it so hard to get parsley root in the US), leek, celery root, morrels, black beer, warm spices