BKEats

whoops, ok.. so, that was not supposed to post.. But, i made a simple pasta dough and stuffed.. i made little agnolotti.. I had a fun idea of keeping the agnolotti chain in tact.. and either make long strips and treat like a noodle or treat like a lasagna sheet.. But, i did the regular way. still got the skills Boil, boil toil and trouble: butter and sage from my garden.. i like in brooklyn and after 12 years, I have a year round sage plant.. i use it once a month easily I added homemade turkey stock, butter and sage

Sunday's broccoli rabe and sausage pasta is, well, Tuesday's broccoli rabe and sausage pasta.. Just in a different package. I don't know what I like best but, I like agnolotti in that you have to treat them differently.. I usually take a leftover roast and add liver with the cooked meat.. Making them like little liver flavor bombs.. BUt, I am locked in the house and i had some leftover sausage and greens and this was a great way to use them. Not having parm, i chopped the broccoli rabe and sausage with the last of the mozzarella in my fridge and threw in an egg with egg

I have been drinking Chinese Green and Black tea since on lock down.. I go to china regularly and have accumulated a lot of tea over the last year.. And though I am not a regular coffee drinker, I am appreciating the caffeine. So anyway, tea and toast, that's a thing. Anyway, I made this bread yesterday, a beer bread.... This morning a grilled a couple of slices, covered in butter and apple jam, happily enjoyed it. I also made a fennel syrup yesterday and had some of that too

I had made a mole chili a few months ago.. I froze in portion bags.. But the chili was beef with turkey stock and chocolate, cloves, a few Mexcian chiles, dark ones, spicy ones.. I think it was mulato, pasilla, guajillo, ancho maybe.. It was super rich and flavorful.. I fried nachos and reheated the chili: I recently purchased this vintage Le Creuset cast iron gratin.. Made in france in the 60's, i dont think they ever imagined it being used for this.. But, if you are a single layer nacho minded person, this dish is just perfect... Layer of nachos, cheese, beef, onions, pickled jalapenos, then more cheese. Then more cheese: No clear finished pic Bite: These were so good, i my wife declared it's the best thing I made all week.. I think she was just caught up in the moment, a few hours earlier, she was raving about the soup.. Though, these guys were spectacular

So I made this carrot and fennel soup... I took the tops of a dozen fennel the other day and instead of tossing them. i took them home with me.. I have been trying to find different ways to use the fennel top.. Plus, as I am on lock down, it's one of the only green things I have... So, I have make a fennel pesto, a fennel pesto marinade, fennel salad.. Last night, I made fennel and carrot soup and this morning I made fennel simple syrup and fennel caramel. I plan on making fennel top falafel tomorrow, So here is the soup.. Carrot, onion, fennel tops, a half a fennel, homemade turkey stock.. I added a bit of fennel simple syrup and some curry at the end. Whoops, i guess an apple too: Roasted, purred and ran through a fine Chinois. Made a simple beer bread: Baked for an hour.. Poured hot butter over it, added fennel syrup/caramel and butter to a hot slice A little scoop of cream fraiche and some cayenne.

I have this carrot, onion, fennel, apple, ginger soup on... I will serve it with a bread similar to this and yours https://thepioneerwoman.com/food-and-friends/beer-bread/

So, I have only read about the beer bread... I have my favorite lager that I plan on making it with.. I have this fennel carrot soup on the stove and figured I can serve the two together for dinner tomorrow night... Do you have a favorite beer bread recipe? Can I make sandwiches with the bread, or is it hard and dense..

I had two whole squid leftover from the other day... I cut into rings and marinated in olive oil and garlic... I mistakenly purchased self rising flour the other day... I am excited I did as I am scheduled to make this beer bread later this week. But, yeh, it was primarily for pasta dough, which I wont do now. So I prepared the squid two ways.. One with pickled peppers from my fridge.. I pickled them in october of this year.. I made Rhode Island style calamari. I also did the traditional method and served with my tomato sauce, Early today, I had a couple of these lamb skewers for lunch.. Marinade was 3 days in a fennel pesto and then with a cumin, salt, sichuan pepper, shoaxing wine rub... Grilled some and served with a sichuan pickled pepper and bean mixture, with some vinegar. Then I made this hot chocolate for dessert:

This looks really good, blue_dolphin

I had this lamb chop that was marinating in the fennel pesto for the last three days.. i cut it up Put them on skewers, covered in spice mixture of cumin, sichuan, salt. Served with a hudson valley, valley beer.

bacon egg and cheese.. Arugula with lemon and salt, sriracha, land o lakes cheese... The cheese sort of melted off the egg a bit as it took me and extra minute or two to track down the spatula.. Still can find it and had to use a pastry tool... English muffin Lots of pepper and a little srircha after the pic.. Also, you can see the cheesy sort of burnt crust that formed. Sort of a happy accident.

There was a little lemon too! Also wine and tomatoes with the acid. Cheese, I could see being personal preference. I can always use help in the kitchen!

Dinner tonight was trecce with spicy sausage, broccoli rabe, homemade turkey stock, little tomatoes, sharp provolone, parm, wine, jalapenos. I have never had the traditional sausage and broccoli rabe that is so prevalent in Italian American Cooking.. I love the combo and have had it on pizza, have made it myself with whole sausages roasted over broccoli rabe, or even in a porchetta sandwich or two.. But, yeh, i don't really recall how it's normally served.. Blame it on the butter. Anyway, I made little meatballs with the sausage: So cute, right? Cooked garlic, then tossed in the stems of the broccoli rabe, them wine, then covered.. Removed the stems once they were cooked.. Then I browned the meatballs,in more oil and garlic, then added the tops, the bottoms, the wine, the stock, the jalapenos, the cherry tomatoes, a few thin slices of onions, black pepper and covered. Also, I am pretty sure I sprinkled a little sugar in there to combat the bitterness but, who knows. Added the trecce.. Which by the way, is my favorite new pasta shape.. Not new, or new to me, but, new to it being my current favorite: Out of regards to Philly, I shaved sharp provolone and parmigiana over top, with tons of black pepper before serving.. Not the pretties plating but, what are you going to do.. File it under ugly delicious.. Accompanied by a shaved fennel and arugula salad: And hey, why not make it snow:

Today was my first day off in over a month... Like first time not leaving my house at 8 am and returning somewhere around 8 to midnight.. So, of course I woke up at 6 am.. Before the nap, I made lobster rolls, or lobster salad on brioche with bacon and arugula... Paired it with salt and vinegar potato chips, a Suarez Crispy Little and a chickpea salad with grilled squid, cherry tomatoes and fennel pesto. The pesto was pistachios, fennel tops, lemon, garlic, red pepper, sherry vinegar... Brioche: Lobster salad.. this had poached lobster, tarragon, capers, red onion, cumin, lemon, mayo, creme friache, cayenne, salt, pepper, lime juice and 1/4 clove of garlic,. I had that thing that good things have where you are like, does this have cumin in it? I try to go for the perfect balance on things, sometimes.. Sometimes, I like to hit you over the head with something but, this had that balance that just had everything swimming around your face. salad: Squid salad: Squid salad:

Glad to see you are still making beautiful breads, Ann

So, I was kind of drunk and had the idea and well, it's a wonderful idea.. I called them steggs at the time.. I was in my kitchen with a bunch of friends, in the before time... I had been running a steak special at my restaurant and would take the unsold steaks home at the end of the night and vacuum seal and freeze. So, i have like 12 dry aged steaks in my freezer... But, I took a few egg yolks, some butter, put them in a double boiler and just heated them up until it was warm.. I added some thyme, salt and pepper and poured the egg sauce over the eggs.. It was so delicious. In the future, i would maybe add potato sticks to this dish, assuming I would be drinking again.. https://imgur.com/gallery/GTVp6GU

Dry aged steaks on the same griddle

Grilled pork chops... I collect cast iron.. Here is a 100 year old Griswold Cast Iron Griddle.. I use it all the time.. It never leaves my stove top.. Mainade of Garlic, Salt and Parsley Smashed in a Mortar and lemon added

Fresh gogo, yup.. I have been working like 18 hours the last two weeks straight and now I have two weeks off, as I am working in teams, 2 weeks on, 2 weeks off so, I will have plenty of time for cooking! I will am excited to order from here.

I purchased these in the before time... At the super market on Mott and Grand, across from like golden steamer, in their frozen food section... I should have stocked up on dumplings.. I am tempted to hit up chinatown but, everytime I have driven by in my car on the way to my job, there is a line of like 25 old ladies waiting. It's hard enough to navigate under normal circumstances.. I am trying to remember that chinese Food delivery service out of flushing but can't seem to remember..

Thanks so much! It was really good.

Been doing this a lot lately in various forms.. Essentially, if you put those little heirloom cherry tomatoes in a pan with some garlic, salt, wine and seasoning or herbs of your choice and let those suckers cook for a bit, you can do anything after that and its a home run... Here I added spinach and squid and some hot sauce and hot peppers, thyme, and a shot of smoked paprika... I could have added a pasta but, you know, I eat too much pasta

I purchased these really impressive crab and pork dumplings a while back.. Found them in the freezer... Steamed for 10 minutes. made a dumpling sauce.. sesame oil, soy, vinegar, chinese bbq sauce, sriracha, sichuan chile oil and a little fer,emented black bean. and then these guys for lunch dessert impressive but a little too sugary... but, it scratched an itch

File this one under ugly delicious: Slow cooked this porkchop with butter, wine, garlic and fennel. Made a pesto with fennel tops, pistachios, sugar, lemon, garlic. Slow cooked porkchops in butter, garlic, fennel, wine and raisins towards the end Added the fennel pesto off the heat and mixed it all together.. Wow, i wish i had some wine for lunch.. really lovely

Made a pasta with our mekelburg's sauce... I love our mekelburg's sauce. It once was my sauce but, i actually haven't made it since we opened meks so, now it's someone else's sauce and I forget how good it is every time i have it. A little ricotta on top.. Fun fact, i bought the ricotta to make ravioli.. But, I came home one night and ate the ricotta with bread crumbs, jax's canned pears and I want to say some sort of caramel thing or something... I barely remembered the experience until I saw the mess the next morning.. I think it was sleep walking to be honest.. But, yeh, so, not enough for ravioli and here we are.. I mean, I could have added a little swiss chard and pulled it off but, this is easier. eggplant parm, homemade breadcrumbs from the before mentioned dessert extravaganza. The egpplant i layed on wire racks and covered in salt for about 6 hours... They were really dehydrated.. I then fried and put back on a rack.. I then broil with cheese and finally put on the sauce right before serving... The leftover eggplant, which was actually this from the prior day, was left out on the counter on a wire rack in order to keep crispy. Lamb: Cumin, paprika and salt: cast iron: I want to say it was like 4.5 a side and 1.5 on the rind Salad of arugula and fennel: