Behemoth Posted January 10 Share Posted January 10 Puntarelle alla romana (next time easier on the garlic and anchovies recipe be damned) + pasta all'Amatriciana (not low carb.) Quote Link to post Share on other sites
joethefoodie Posted January 10 Share Posted January 10 12 minutes ago, Behemoth said: Puntarelle alla romana (next time easier on the garlic and anchovies recipe be damned) + pasta all'Amatriciana (not low carb.) It's an interesting balance to strike on the puntarelle (one of my most favorite salads). What do you use as the acidic component? Quote Link to post Share on other sites
Sneakeater Posted January 10 Share Posted January 10 You can send me the garlic and anchovies you don't use next time. Quote Link to post Share on other sites
bloviatrix Posted January 11 Share Posted January 11 Not the greatest of photos. But falafel from scratch (spouse actually thought I used a mix. WTF?!?), manoushe, tahina and cucumbers (because you need a vegetable). I've got to say, they're easy to make - just need to remember to soak the chickpeas before you go to bed the night before. Here's a look inside. 1 Quote Link to post Share on other sites
small h Posted January 11 Share Posted January 11 Mahi mahi with broccoli rabe and artichoke. Tomato, avocado, cucumber & parsley salad 'cause yep, you definitely need a vegetable. Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 Spareribs in a Szechuan spicy bean sauce. And because one evidently definitely needs a vegetable, and because I was kinda lazy last evening, green beans cooked along with the spareribs, which isn't such a bad way to overcook green beans, in my humble opinion. Plated and I need to take a better picture, what with the white plate and white rice screwing things up... Oh - and more green vegetable - scallions! Quote Link to post Share on other sites
Behemoth Posted January 11 Share Posted January 11 19 hours ago, joethefoodie said: It's an interesting balance to strike on the puntarelle (one of my most favorite salads). What do you use as the acidic component? Lemon. I had a great version a while back at my favorite Italian and I am pretty sure it contained neither anchovy nor garlic. Will try again… Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 19 minutes ago, Behemoth said: Lemon. I had a great version a while back at my favorite Italian and I am pretty sure it contained neither anchovy nor garlic. Will try again… I tend to use both lemon juice and a little red wine vinegar. But no anchovy and no garlic is not the classic Roman way, is it? Quote Link to post Share on other sites
voyager Posted January 11 Share Posted January 11 Is it necessary for your food to be classically correct or that you enjoy it? I DO subscribe to going by the book a few times before custom tailoring a recipe. Quote Link to post Share on other sites
Behemoth Posted January 11 Share Posted January 11 Tonight is a Lebanese hybrid Brotzeit - lentil salad with herbs, roasted red pepper and feta (acidic component verjus because I’m out of lemon) and some labneh with za’tar and olive oil. Olives. Leftover puntarelle greens sautéed in olive oil and topped with fried onions. The kids had turkey. Got some pastrami as well, with Bavarian sweet mustard. The bread was French. Quote Link to post Share on other sites
Behemoth Posted January 11 Share Posted January 11 1 hour ago, voyager said: Is it necessary for your food to be classically correct or that you enjoy it? I DO subscribe to going by the book a few times before custom tailoring a recipe. Certainly not but it won’t be “alla romana”. Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 3 hours ago, voyager said: Is it necessary for your food to be classically correct or that you enjoy it? I DO subscribe to going by the book a few times before custom tailoring a recipe. I think if I'm making puntarelle alla Romana, or making a salad of puntarelle as I've had it in Rome, it needs to have garlic and anchovy for me to enjoy it. Quote Link to post Share on other sites
voyager Posted January 11 Share Posted January 11 joe, I think you know that I am of the "name it after you plate it" school. No one i cook for, traveled guests included, cares a whit about the name although most can identify classics or favorite restaurant renditions when I'm on my game. Most of my cooking stretches "alla" to the max yet no one has complained so far. IMHO, using a classic name is at best a short-hand for describing your general intent. 1 Quote Link to post Share on other sites
joethefoodie Posted January 11 Share Posted January 11 52 minutes ago, voyager said: joe, I think you know that I am of the "name it after you plate it" school. No one i cook for, traveled guests included, cares a whit about the name although most can identify classics or favorite restaurant renditions when I'm on my game. Most of my cooking stretches "alla" to the max yet no one has complained so far. IMHO, using a classic name is at best a short-hand for describing your general intent. You cook for a much easier crowd than I do, though "crowd" these days is pushing it. If I call a dish "alla Romana," then I want it to evoke a memory of a place, and maybe even a time, since the one person I cook for the most is the person with whom I've enjoyed that memory. 1 Quote Link to post Share on other sites
voyager Posted January 11 Share Posted January 11 The perfect reply on all counts. A romantic in chef's clothing. Quote Link to post Share on other sites
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