Favorite Recipes thread is up:
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Meatloaf with Pork Tenderloin Filling and Mustard Sauce from an essen & trinken recipe - meatloaf is made with a mix of ground pork and beef, bolillo roll soaked in milk, shallots, garlic, egg, mustard and tarragon. When you form the meatloaf you incorporate in the middle some strips of pork tenderloin. The meatloaf is baked in the oven for 45 minutes. The mustard sauce is made with shallots, brown sugar, port wine, vegetable broth, heavy cream, potatoes and bay leaves, pureed and finished with regular mustard and sweet mustard. Served with roasted diced, roasted potatoes, frisée salad and pea shoots.
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Brunch was the BF’s eggs with Boursin at my request, hash browns, and Fatted Calf greens sausages (my favorite - love the herby flavor, and very juicy).
For dinner, I made Toscana soup (ala a Serious Eats Olive Garden copycat recipe (which I’ve never tried, so not sure how it compares). i halved the recipe and added extra fennel seed, red bell pepper, cabbage, sundried tomatoes, and extra chili flakes.) Spicy and good, but we were both too full from brunch, so plenty of leftovers.
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The great thing about Tuscan soup is that you can make it your own, dawg. I’ve never had it at OG, so I’ll never know how it compares, either.
Extra fennel seeds are a must. I like the idea of adding cabbage as a sub for kale — what kind of cabbage did you use?
PS: @LindaWhit another lost lamb needs moved to Movember 
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I subbed spinach for the kale, just added cabbage for extra veggie-ness. and it was just regular old green cabbage.
Thanks for moving this, @LindaWhit
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So glad your SIL made it out. Hoping against hope that Jamaicans get relief/power/help asap.
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Tonight I made a quick cheesy white beans (cannellini and large limas) and broccoli skillet with fancy sourdough baguette. Hit the spot and very easy.
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Re Gan Mian - Hot Dry Noodles, tossed in a sesame sauce with various pickled veg and chile oil, via The Woks of Life . BF is away on a business trip, so I wanted something quick and easy for one.
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Making Kenji Lopez-Alt’s beer battered fish using rockfish I caught in Sitka as well as a cole slaw made from garden cabbage.
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Link to Kenji’s recipe?
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She finally made it to the mainland somewhere in Florida around 1 p.m. today. Had a flight to California to land around 7 p.m. their time tonight. A very long couple of days and a long week.
I also hope that Jamaica gets the assistance they need to rebuild so tourism can come back.
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I made two servings of aloo gobi tonight - one for dinner tonight and the other serving for tomorrow night. I could have chopped the veggies a little smaller.
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We decided to indulge in some of the Philly bounty we brought home.
A couple of baguette slices for each of us from Philly’s Metropolitan bakery with garlicky sautéed baby bellas & shiitakes, and topped with melted Taleggio from DiBruno’s & TJ’s raclette, respectively.
Inspired by @GretchenS’s recent snacky meal, I unearthed a Nueske’s smoked duck breast we ordered >cough, cough< last holiday season that had been waiting patiently in the freezer to get into our moufs.
And so, I made a sooper-dooper-extra-speshul-fancy-shmancy salad with bibb, Belgian endive & radicchio in a walnut vinaigrette with a very rich, fruity & thiccc pomegranate balsamic — another Philly purchase from eons ago, gilded with smoked duck breast, blackberries, blue cheese, and walnuts.
A nice Barbera d’Asti to drank with.
Shmancy Shmonday. Don’t mind if I do.
#YOLO
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I was gonna say if that was all you had that’s a Blue Monday.
I found a link on Reddit that Kenji posted himself. I got the recipe from his book “The Food Lab”.
Here is the Reddit link:
https://old.reddit.com/r/seriouseats/comments/4k1zzz/beer_battered_cod/d3c14vu/
Don’t use as much salt as he calls for as it makes it way salty.
Chicken souvlaki, tzataziki and Greek salad. Flat bread chips. All the recipes are here except the flat bread which was a fail, hence the chips.
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Serious Eats Kansas City Steak Soup, as recommended by @bbqboy. I made a few minor changes, as I’m on a kick to not purchase extra pantry ingredients and instead use what I have on hand.
I omitted the porcini mushrooms and used only portabella. I added a small, very nice, very sweet red bell pepper – the last from our 2025 garden. I used home-packed roasted tomato puree instead of canned. I did not have A1 sauce on hand, so used HP with a dash of soy sauce. Otherwise, as per the recipe.
Served with toasted, home-made ciabatta. This was good and hit the mark. If anything, next time I will cut the steak bits a bit smaller, omit the bell pepper (a bit sweet), and (maybe) add the porcini.
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just some more soup tonight…
of course it tasted even better tonight, having sat in the fridge overnight. plus we had our appetites back.
