i basically just do a slightly tweaked zahav recipe 1 cup dried chickpeas 2 tsp baking soda 1.5 cups tehini sauce (recipe to follow) 2 tsp salt 1 teaspoon ground cumin soak chickpeas overnight in water with half the baking soda, then drain and rinse boil the chickpeas (covering the chickpeas by a few inches) with the other half of the baking soda, reduce to simmer for an hour. they will be overcooked but thats key to good hummus food mill (very important) the chickpeas into a food processor, and add 1.5 cups of the tahini sauce, which is: 1 head garlic juice from 3-4 lemons (to taste) 1.5 tsp salt 2 heaping cups of tahini 1 tsp cumin blend the garlic and salt in the lemon juice (dont bother peeling the cloves), and then let mellow for 10 minutes, then pour through fine mesh strainer and press on the garlic solids to get their juice out too. then whisk with the tahini until smooth (i use what i need for the hummus and then the rest for roasted beets with dill) food process the ever living fuck out of it until it is smooth to your liking. top with grilled marinated lamb, aleppo pepper, zaatar, etc
Nah, I don’t want to put that much effort into it when I make 2 batches weekly. I use the tahini I can get at my local markets. Not many options at the megamarts, and I haven’t found a small market close by.
Gf finished her first round of PhD exams last week so we celebrated last night. Made fig and prosciutto pizza with a summer salad then she had a $150 bottle of wine she was gifted by a donor. Finished with some chocolate covered strawberries. Whole meal was absolutely amazing
Mahi tacos with mango salsa last night Had leftover salsa today so decided on a carne asada bowl over cauliflower rice, fresh tomatoes, avocado, and mango salsa
Thermapen sale https://slickdeals.net/f/11638239-thermapen-classic-instant-read-thermometer-59-shipping
Saw these salads on Epicurious and thought it was worth a try: https://www.epicurious.com/recipes/food/views/radicchio-stone-fruit-salad Raddicchio Peaches Scallions Chicken (not in original recipe) Walnuts Goat cheese Lemon Olive oil Overall, it was simple and delicious. The raddicchio was pretty bitter and a spring mix plus purple cabbage would be less so. But very good. Will make again.
Another Epicurious salad that turned out phenomenally well: https://www.epicurious.com/recipes/...-tomato-and-salmon-salad-with-zaatar-dressing Was hoping for merely OK, but it was great. Might prefer to grill the corn over boiling it, but very good.
Tonight was the Thai Beef Salad w/ chile-lime sauce: https://www.epicurious.com/recipes/food/views/thai-beef-salad Again, another excellent recipe dish. All three of these have been “salads,” but not in the sense they have no substance. Will be eating all three again. Great meals and large enough portions for lunch the next day.
Had a hankering for some childhood comfort food. Beef stroganoff (upgraded to ribeye as opposed to the top round mom used when I was a kid).
Made this last night. Had no idea how good mashed cauliflower could be. http://www.thesophisticatedcaveman.com/shepherds-pie-with-mashed-cauliflower/
Whole foods has shrimp and ribeye in sale this weekend. Doing shrimp bruschetta to replicate a dish we had in Chicago a few months ago. Grilled ribeye Brussel sprouts Serious eats grilled lemon potato salad Dark chocolate peanut butter ice cream I'm very much looking forward to tomorrow Oh yeah and I'm doing chorizo and potato hash tomorrow for breakfast
No pics of the bruschetta, but it was really good. Everything else turned out great... ...Until I left my cast iron sitting in the grill while I burned the grill off and shut it down. Came out to this
Been really enjoying the raw beef recently. Local tenderloin from the farmers market with radish, arugula and pea shoots. Truffle salt and the cheapy "truffle olive oil." The real stuff is ridiculously $$$ right now.
Work as of late... Moroccan lemon chicken kebobs over cauliflower rice with toasted almonds, dried apricots, mint and mashed avocado, hummus, olives, cucumbers, arugula Sweet thai chile turkey burger in bibb lettuce wraps topped with quick pickled veggies and side of charred corn and mango salsa Grilled flank steak with fresh chimichurri and simple roasted potatoes, peppers, onions Sou vide ribeye (2.5 hours at 131 degrees) with quick pan sear at the end with roasted veggies of broccoli, brussels, onions
Did Kenji’s cherry tomato pasta tonight. Delicious and took all of 20 minutes to prep and make. 10/10 will eat again.