In another post I mentioned a large bag of chanterelles a friend had given me, I used some tonight sauteing some in compound and regular butter while cooking some spaghetti and then adding shrimp to the pan near the end before adding the pasta and some of it's water. Then I added grated Pecorino Romano, salt to taste and black pepper. Man was this delicious!!!
Doro Wat Soft Tacos, a spicy Ethiopian chicken stew with onions, garlic, habanero, ginger, tomato paste, red wine and chicken stock; flavored with thyme and berbere; with garnishes of hard boiled eggs, cilantro, and aiyb (Ethiopian curd cheese); served in low carb whole wheat tortillas
Fossolia, Ethiopian style green beans with tomato puree, onion, garlic, ginger, rosemary and makulaya alicha
Polenta with White Corn Kernels, polenta was cooked using a corn cob stock instead of water
I had some Chanterelles left so I washed (an old toothbrush works great!) and dried them. They then went into a pan full of bacon fond with some butter
In another pot I cooked Jasmine rice in chicken stock and garlic, peppers and onion. When the rice had rested I married the two and added some diced leftover bacon. These mushrooms have such a meaty flavor the bacon was simply seasoning.
The best part is I still have another serving of Chanterelles left.
I cooked Friday I hadn't for a few days due to the shock of starting a new job. I bought a package of sweet Italian sausage, and had on hand a can of whole peeled tomatoes, onion, garlic, a few chanterelles and tomato paste. I Seared the sausages then removed and built my sauce - onion, garlic, mushroom, paste - when they were ready I added my tomatoes and chopped them up with a board scraper and added parsley then adjust for seasoning.
Pasta was #16 Italian spaghetti finished in the sauce and mixed at the very end with some grated Pecorino Romano and dusted with fried bread crumbs and fresh basil.
The beer in the bright tank was too warm to can today so we cleaned the taps and left at noon. I went back at 2ish and it was still 43 degrees so I folded cases for Friday when we do a double. First one beer then a different beer. I thawed some shrimp out the other day so I sauteed some garlic, peperoncino and parsley in batter and evoo. Then the shrimp went in and when the penne was al dente I added that, a can of chopped clams, some pasta water and some grated Pecorino Romano. Sure was good - my wife thought it was a little salty, but I told her the pasta water was salted, the shrimp are naturally briny, the clams are briny and the cheese is salty by nature. I hardly seasoned it myself, but it's cumulative.
Polenta and lentils cooked with vegetable green tea stock and finished with cold butter. Bacon, cauliflower, Brussels sprouts, and green beans sauteed with the rendered bacon fat. Topped with a rustic tapenade of Castelvetrano olives, pistachios, garlic, thyme, rosemary, lemon zest and juice, cracked black pepper, and olive oil.