Raamo

I have 35lbs coming from Modernist Cuisine Gallery - if it's M Pizza then it's early....

Lunch today, Pasta. Started with tomatoes, fried until skin off. onions, a hot pepper, yellow pepper, parmesan-reggiano, and basil. Very tasty.

This past weekend I made 9L of chicken stock... to test it we usually make risotto, we also had an ear of sweet corn to eat... So it's a corny risotto Very pale, but so good.

Lunch today, a fresh tomato (well cooked fresh tomato) sauce over thin spaghetti: It's that time of year we get lots of Tomatoes from my wife's garden. Most are canned, some are used fresh.

A 2017 vintage of this was enjoyed with the Gumbo I posted over in Dinner. HdV makes 3 different Chardonnays, this is the one made with the youngest vines. I've been drinking wine made from these vines since 2012 vintage and they were planted in 2010, it's interesting how age affects the wine. It's French style made in Napa (By a French winemaker), also one of the few Napa Chardonnays I really like.

Tonight, Gumbo! Chicken sausage instead of Pork, and just Filé Powder - we don't care for Okra. Took most of the afternoon to make, dark dark rue in an oven is a good trick. I only made 1/2 a recipe, I'll do a full one next time.

Agreed - the fact it's written down is more of as an idea generator. I've never though of combining the 3. He also called for parsley but I left that out. This is what we really like about his book - lots of options for a bunch of different vegetables.

Tonight bacon, onion, and beans! From Jack Bishop. Had a nice glass of 2017 hdv le debut chardonnay that worked well.

Another we have veggies to use up, what can we make them them. Well potatoes and red pepper + more = HASH! I found the linked recipe from googling for ideas. We added an egg and zucchini to the recipe list and it was SO GOOD.

So we have lots of veggies, lets do a veggie stirfry! Green Beans, Red Pepper, Radishes, Ginger + Sweet Asian Chile sauce and Soy Sauce. Quick and easy over rice. Sweet + Heat and savory too.

Tonight dinner was Stir Fry Tacos! Got the idea from Hello Fresh, it's a slaw, chicken, onions, Asian sauce, corn, sour cream, and crispy onions. Tortilla is homemade from masa. Hello Fresh sends the crap that Robert Rodriguez says should just go into the trash

Banger and Mash: Sausage is Chicken.

Dinner today was supposed to be Dinner last night, but didn't happen. This is REALLY good, we'll be doing this again. It's Braised Cauliflower with Asian Flavors from Jack Bishop's Vegetables Everyday (eG-friendly Amazon.com link) Which I highly recommend if you like a book full of good ways to cook veggies.

We had a big beefsteak tomato from our CSA we wanted to use up. So I went looking for recipes and found this: https://cookieandkate.com/spaghetti-with-fresh-tomato-sauce/ Wanted to open some wine and this paired really well with a 2015 de la Guerra Chardonnay from HDV. The Zucchini is from Vegetables Everyday by Jack Bishop.

My wife is looking forward the next set :) She's the pastry chef around here.

We are getting boxes from a CSA this summer, this past week it came with radishes and bok choy. Luckily they provided a recipe they got from vegetariantimes.com Sweet ‘n Sour Bok Choy and Radish Stir Fry It was much better then I expected.

For us it's always about the cat getting 10-20% so I only get 40% For pizza the goal is 55 vs 45 but sometimes it looks more like 65 vs 35

3 dinners pictured, because all 3 were Pizza! Dough out of Modernist Bread. It's 90F+ Plus so bit hot for pizza, but it's my Birthday this week so I don't care Sausage, Onions, Red Pepper, and some Basil. 3rd time the whole pie looked good, the non meat side is my wifes: We never get pizza unless we make it - looking forward to Modernist Pizza!

Today it's Wagyu Sirloin and more asparagus - they didn't have ribeye which is prefered, but this isn't too bad. For dessert my wife made me panna cotta - which is my favorite dessert, and it's my birthday in 2 days. Since I don't drink much wine midweek this continued the 2008 Cab from Whitehall Lanes I had yesterday. I had some fancy salt with the steak - that's all that's needed.

Some Garlic pork (I cut up garlic and included it around the pork while Sous vide) and asparagus. Paired with a 2008 Cab (Wine will go better with the steak tomorrow.)

I got confirmation I was one of the first 100 to order on the MC site: Here's the perks, I wonder how good the discount on future orders is. • Invitation to an exclusive virtual Q & A with coauthor and Modernist Cuisine Chef Francisco Migoya. He’ll give recipe recommendations, share some of his favorite pizza discoveries, and answer questions. • A 2022 Modernist Pizza wall calendar. • A signed bookplate by the authors. • Discounts on future book orders through the Modernist Cuisine Shop.

We had non-family member guests over for the first time in well over a year, to celebrate I made a full sized Chicken Bastilla, the first time we made this we were skeptical and made 1/2. Of course it was good this time too.

I preordered direct, hopefully I'm in the first 100 since that offered some bonuses.

Tonight, bangers and mash - I forgot the Basil but it's still good.

An excellent pasta dish: