Raamo

Good old spaghetti and meatballs with fresh tomatotes!

Last night I spent about 2 hours making Grandma's slow cooked green beans from the New Mediteraian Table cook book The bread is french lean loaf from MB. I've made a lot of this the last 2 weeks. This all made for a very tasty lunch:

Well at tons of resturants they must use a ton of carbonated water to mix with syrup to get soda.... Can you carbinate it then get it cold, or do you need to carbonate the cold water. My wife does this the soda stream way - cold water then carbonate it.

We're blessed the be 1 hour away from a company that grow tomatoes in big green houses - so we get high quality tomatoes year round! https://www.bushelboy.com/

Lunch today, we had leaf lettace, strawberries, goat cheese, and nuts... so why not make a salad!

American Wagyu Ribeye with Caramelized Onion and Date Tarte + salad.

Continuing to perfect (IMO) ratatouille crapes All the veg ready to go in the hot oven. Open veg on a crepe. Closed up. So good. I think I ate 6 of these.

Interesting, I did some hunting on other places online and got a closeout on a 7 qt mixer from KA with a DC motor for $499.

What mixers are most people using to make things in this book? Our 5qt Kitchen Aid stuggels with bagels - I'm thinking I need a new mixer.

I used mine to make Crème brûlée and it worked great!

I have a 1.0 - I use it to spin cherry and raspberry, I might buy 2.0 and when it finally arrives sell the 1.0 one.

Tonight the rest of the Grandma's Slow-Cooked Green Beans and some mashed potatoes w/ a nice glass of 2018 Malbec (not pictured)

Tonight: Grandma's Slow-Cooked Green Beans and basic French Bread (outta modernist bread) Beans are on page 37 of The New Mediterranean cookbook.

1st Course was pizza.. same old flat bread we do often so no pictures. Dessert was Crème Brûlée! I got a searzall pro and my brother doesn't do chocolate so my wife decided to make this. All set with the Searzall and the raw sugar on top. Now with crunchy top. worked very well!

Tonight, 2nd time with the rye noodles. This time more successful: For some reason they are two wide - it's easier to get 2 then down to 1.. and still not that thick. Our Ikea Chair works well as a drying rack. I took the spirit of the suggestion in MC@Home. We caramelized some onions, fried some shiitake mushrooms, and made a toasted sesame vinaigrette. This was super tasty - we'll do it again tomorrow with the last bit of noodles (recipe makes over 500g of noodle batter with 1 egg) Last for 2 days they claim as long as it's vacuumed sealed.

Rye noodles from Modernist at Home with what I'm calling ratatouille pasta toping (tomato, zucc, red pepper, garlic, goat cheese) Really tasty!

Tonight Chutney Chickpeas with Tamarind My wife asked why Chutney - and you can see - it's very thick. I followed the recipe much closer this time. It's really good - I liked the last chickpea on better, but this is quite tasty. It's on page 380 of 1,000 India Recipes.

Almond Walleye with lemon butter shallot thyme sauce.. and mashed potatoes. I've never made this at home, costs about $30 for bigger piece of fish at local restaurant, and they put cream in their sauce.

So this is from Page 379 of 1000 Indian recipes I've linked before. I've never made this before, but I will again, oh I will again! Chickpeas in Traditional Curry Sauce. We used a can, because I decided to make this 2 hours before, and we don't have dry chickpeas on hand. So it's 1/4 the recipe... But I used way more tomato - likely 3x then required because it was an entire canned jar. Also I used way more yogurt since I was trying to finish up a already opened container. Oh and she says this is soupy cuz you add a lot of water, I was like nope - no extra water - cook the tomatoes down a lot but not totally dry. I've done that to a ton of her recipes - add far less water then she calls for cuz that's how I like it. BTW isn't this color awesome? But with those changes... this was AMAZING. It's got paprika, cumin, garama marsala, turmeric, lime juice and much more. It had heat, acid, and complexity of flavor. It's in the top 5 recipes easily of all the ones I've made from this book. There was some left in the bowl after we ate all the rice (I added more then you see here while I had rice) I ate all that w/o any rice.

Ratatouille crapes! Made this a few times over the years and modified the recipe to my liking. Went from it's ok - more for my wife to this time - dang I really like this. Tomatoes are roasted - not pureed. Also I cut everything small and roasted like that.

Good old Fish and Chips - recipe out of ATK Don't do this often cuz it's quite fatty

Goat Cheese & Date Tart with Caramelized Onions and Thyme from The New Mediterranean Table. We made this with guests this weekend, it's again very much a restaurant level dish - you can do so much ahead and it goes together quickly at service time. The salad is larger then the "pictured" size in the cook book, we used up what we could with this meal

This was actually dinner earlier in the week. Made a full one for friends but didn't use all of it. So this is Chicken Bastela for 2. Here's what it looks like from the side It's from The New Mediterranean Table.

It's a multi step recipe. I used to order at the authors restaurant. Inside the book is 2 version of ras el hanout - a easy version and the restaurant version - I made the "hard core" version and it's amazing! So the kefka is ground duck with ras el hanout, onions, other spices, panko, and an egg. The sauce is tomatoes, onions, and harissa: I use AB's version. You finish it with chickpeas + sauce + kefka then once they all hot add egg yolks, preserved lemon, and cilantro. The Ras El hanout, Harrisa, and Preserved Lemon really make the dish for me. The cook book is only $12 right now (eG-friendly Amazon.com link) it's got a lot of neat recipes. We enjoyed the slow cooked green beans at the restaurant, and have made it at home our selves. He's got a recipe for chicken bastilla in the cookbook that I plan to make next weekend for guests. Uses the Ras el Hanout as well as the Preserved Lemon. I've made it before and it's the best meat pie I've ever had. We're down to the final 1/4 or so of preserved lemon in our fridge - so I started a new Jar - it'll be "ready" in a few months - Alton says you can use it after 30 days, but it's much better after 6 months or more. Our current stock is a few years old. Here's the new lemons and salt compared to the years old lemons and salt. You usually only use the rind - it's super soft and the flavor is amazing!

Tonight it's Duck Kefka Tagine from the cookbook pictured. it was cheap on Amazon so I got a hard copy (have it on nook since it came out)