Another summer salad: carrot-raisin-pineapple with a citrus vinaigrette dressing. Served with savory plain broiled chicken, quinoa and some leftover mixed veg. Made a good contrast to the chicken: refreshing, Hawaiian-like, and sweet, Used golden raisins rather than brown, and other than the top garnish, the chunk pineapple went into the cuisinart first to make fine pieces.
Pics:
1. Salad, prepared.
2. Dinner service.
(Yes, that's a little brown rice mixed into the mixed veg. had a couple tablespoons left over from last night's dinner, just saved it and the veg all together).
Ever since I watched David Chang make cube shaped croquettes in Mind of a Chef, I've copied the idea. Easier to cut a trayful of cubes than rolling stuff into little balls. So cute too. A cube shaped arancini made from last night's leftover risotto, cooked in the air fryer.
@acpgee is bonito de lomo the same as mojama? Where do you buy yours?
Hi Widget,
Lomo de bonito is more lightly cured than mojama. Texture is more like gravlax or smoked salmon. It's quite similar to Dutch/German/Polish salt herring (not pickled herring). Mojama has a texture similar to parma ham and is hard enough to be grated. It is also a lot more expensive.
I'm afraid I don't know where to buy lomo de bonito as I have a girlfriend who spends part of the year Spain. She buys it in the supermarket in Spain, sticks several vacuum packs in her freezer here in London and brings some around as a hostess gift when she comes for dinner. It seems to keep well even when the vacuum pack has been opened. We tend to need about a month to use a pack up. It has been a bit of a mystery how to use it, as when I google for recipes I only get hits in Spanish.
Here are pictures of both products for comparison.
Baked sweet potatoes stuffed with slow cooker pulled pork, roasted garlic parmesan zucchini chips, and a salad of spring greens, spinach, and cherry tomatoes.
Vietnamese style chicken meatballs from Serious Eats. Changed it a bit by using 3 stalks of lemongrass instead of two and pureeing all of the aromatics (save for the mint in the vitamix with the help of a little water (which I then sauteed). I also browned them on the stove and then cooked them in the oven and didn't do the sprinkling with sugar thing.
I ate it with rice noodles, salad greens, and nuoc cham. Very tasty though I would add twice the amount of garlic next time.
Recipe - err, well I started with a recipe for strawberry risotto, and then substituted literally everything except the butter and onion. Freekeh and quinoa provide a more interesting taste and texture, Skyr makes a pretty good low calorie, high protein substitute for mascarpone, and I had a nice dry elderflower fizz that did a reasonable job instead of white wine. I also added feta because it seemed like a good idea (it was).
Replies
https://whattocooktoday.com/stir-fried-nian-gao-rice-cakes.html
Copycat Ippudo cucumber salad. I switched the fish sauce for a quarter teaspoon of instant dashi powder as I suspect that is what Ippudo does.
https://pantryno7.com/ippudo-cucumber-salad/
Pics:
1. Salad, prepared.
2. Dinner service.
(Yes, that's a little brown rice mixed into the mixed veg. had a couple tablespoons left over from last night's dinner, just saved it and the veg all together).
http://www.italyfoodandwinetours.com/pantesca-sicilian-summer-salad/
Porcini risotto
https://www.foodandwine.com/recipes/porcini-risotto
started when we last had risotto on Sunday night. I always make a double batch and reserve half at the undercooked stage to finish off a week later, restaurant style.
https://www.seriouseats.com/2017/05/how-to-make-ahead-risotto.html
Tomorrow's dinner.. pulled pork.. seasoned and ready to go on the smoker first thing in the morning..
@acpgee is bonito de lomo the same as mojama? Where do you buy yours?
Hi Widget,
Lomo de bonito is more lightly cured than mojama. Texture is more like gravlax or smoked salmon. It's quite similar to Dutch/German/Polish salt herring (not pickled herring). Mojama has a texture similar to parma ham and is hard enough to be grated. It is also a lot more expensive.
I'm afraid I don't know where to buy lomo de bonito as I have a girlfriend who spends part of the year Spain. She buys it in the supermarket in Spain, sticks several vacuum packs in her freezer here in London and brings some around as a hostess gift when she comes for dinner. It seems to keep well even when the vacuum pack has been opened. We tend to need about a month to use a pack up. It has been a bit of a mystery how to use it, as when I google for recipes I only get hits in Spanish.
Here are pictures of both products for comparison.
https://mardorado.com/producto/lomo-bonito-sin-piel-ni-espinas/
https://www.lacasadeljamon.com.es/es/conservas-gourmet/752-comprar-taco-de-mojama-de-atun-extra.html
http://www.aspoonfulofspain.com/broad-beans-and-ham-tapas-recipe/
https://arecipeforgluttony.wordpress.com/2013/09/25/in-portuguese-marinated-carrots/
I ate it with rice noodles, salad greens, and nuoc cham. Very tasty though I would add twice the amount of garlic next time.
Recipe - err, well I started with a recipe for strawberry risotto, and then substituted literally everything except the butter and onion. Freekeh and quinoa provide a more interesting taste and texture, Skyr makes a pretty good low calorie, high protein substitute for mascarpone, and I had a nice dry elderflower fizz that did a reasonable job instead of white wine. I also added feta because it seemed like a good idea (it was).