Robin Garr wrote:Spaghetti with butter and a whole head of garlic! It's National Garlic Day!
Mike Filigenzi wrote:Tonight, it was shell pasta with a pantry "sauce" of tuna, white beans, capers, lemon juice, and preserved lemon. A favorite here.
The tuna was Trader Joe's tuna in oil - which I picked up based on the "what do you love at TJ's" thread. Good stuff.
Just perfect for how you used it, too. These days, even when I drain off the oil I save it to a jar in the fridge and it eventually becomes the olive oil in a caesar salad or something. It's also wonderful as the base of a vinaigrette for a warm potato salad.
Christina Georgina wrote:Have got to get eggplant in here somehow but caponata and baba ganouj seem too "expected". Still thinking about that.
Paul Winalski wrote:Easter dinner was "mouton bourguignon"--lamb braised in red wine. Accompanied by 1989 JL Chave Hermitage.
Paul Winalski wrote:Jenise,
Good to hear that you're allowed "real food" again. I hope that you're over and done with whatever ailment required the restricted diet.
Jenise wrote:Robin, no offense intended by this question, but as I noted again just two weeks ago when we were in such a place, there is a tendency among vegetarian/vegan restaurants to absolutely reek of onions--to a degree I find very offputting. And I don't exaggerate in my description--I love onions but the degree to which I'm referring is truly more reek than pleasant aroma. I had looked forward to a vegetarian soup and salad lunch, but we left the restaurant I'm describing because of the smell, and this isn't the first time I've entered a vegetarian restaurant and decided not to stay.
Is your description of the asparagus risotto you made the key? Does a lot of browned onion provide a meatiness, IOW, that somehow fills a gap for vegetarians? None of the meat-free meals I make at home have me reaching for more onions than usual, but then I still eat meat.
Paul Winalski wrote:Last night's dinner was Sichuan dry-fried beef with celery.
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