Exactly what it sounds like. When John was single, he used to eat rice with soy sauce, peanuts and scallions for dinner sometimes. We have a bunch of leftover rice in the fridge, so I had the same combination, with a pan-seared chicken thigh on top. Satisfying and simple.
The flavors here were really good, though the recipe turned out a little more liquid-y than I wanted (and that was with my draining the lentils somewhat after cooking). I think if I just pulsed the mixture a few times with the stick blender, it’d be the consistency I was looking for, so I’ll try that next time. A friend sent me this recipe from Sanjeev Kapoor, an Indian chef.
Just a note of excitement that I made John’s Uncle Dan’s famous clam chowder for dinner last night. I’m not sharing the recipe here, as I don’t know how he would feel about it being published online. I also plan to tinker with it a little for my own purposes (some of the measurements given are inexact, so I’m thinking of it as a work in progress as I figure out my own proportions). But if you’d like to hear about the recipe, oh three readers, I’m happy to share in person.
I have a really good memory associated with this soup – we had it on the weekend where I first met John’s extended family. It was one of those perfect summer weekends on the Jersey shore, where we bought fresh clams from a guy catching them outside his Uncle Jim’s house, and everyone contributed some sort of delicious food to the mix. Years later, I told Uncle Dan he should give us the recipe as a wedding gift, and I was really touched when he passed it on at the family funeral we attended last month. We don’t have a lot of passed-down recipes on my side of the family, so that kind of thing is always exciting to me.
It was Thanksgiving for dinner tonight. I roasted a turkey breast and made gravy (subbed sage for the thyme here), threw together some simple roasted brussels sprouts and served it all with this nice bread stuffing. I prepped the stuffing earlier in the day, so it was one of those nice dinners were I could just read and chill while everything cooked in the oven.
I was excited to see black cod at Overpriced But Amazing Fish Market this weekend, so figured I’d give the obvious recipe a try. Really good! We served it as a noodle bowl with broccoli and Vietnamese soba noodles. I used this recipe as a guide, but substituted Riesling for sake because I had an open bottle (and only marinated the fish for about 24 hours). Note: I should have had the fishmonger take out the bone when he offered, as this was a bit boney.