5/13/15

Spaghetti with tomato sauce and sausage, plus sauteed broccoli rabe (red pepper flakes, garlic, anchovy) and some mushrooms. I was going to make polenta was we were running a little late. So, another night.

5/12/15

Made cemitas, a mexican sandwich with (in this case) pork shoulder, avocado, jalapenos, oaxacan cheese,  and tomato. I couldn't find the proper buns, so I made my own:

They look better than they taste, but not bad for a first effort

Carter pronounced them delicious, and there is no pork leftover, so I call it a success.

5/11/15

80 degrees out? Why not use all four burners and the oven?

Tofu with a spicy orange sauce and broccoli, basmati rice and some spicy stir-fried cabbage. The tofu was a little bland, but the cabbage made up for it.

5/10/15

The multi-day process of making dosas ended with a whimper. It turns out that it is tricky to get the dosas as thin as I hoped, and starting from raw rice and lentils (instead of rice flour and lentil flour) meant that the batter wasn't as smooth as could be. The potato filling was good, though. Served this with yogurt marinated grilled chicken (a bit dry), and beets with cherry tomatoes.
Ugh. Also it was too hot to be doing all that cooking.

5/9/15

Chicken with shallots, from the NYT. I subbed in rosemary for the tarragon (because that is what I  had on hand) and used boneless chicken breasts. This was a very easy and delicious chicken dish, particularly over the fresh fettucine we made. That really stole the show, as far as I am concerned. More toasted marshmallow milkshakes for dessert.

5/8/15

Dinner with Jennie and David (lentil soup with asparagus). We brought bread and key lime squares. They were delicious, as usual.

5/7/15

Made a frittata with leftover zucchini, roasted red pepper and ricotta. I didn't actually bother with anything else. It was pretty tasty, and I was again reminded of how handy that nonstick pan is (except for not being able to go into the oven).