Colder weather, so “baked potato” soup.
Shashouka is great. Yours looks great.Sunday's Shakshouka.
Cast Iron Skillet Baked Eggs with Gochujang, Italian Tomatoes, Feta Cheese, Fresh Herbs—dusted with Turkish Urfa Biber and Israeli Za'atar.
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This is an homage to @rickbern paying homage to BioNTech.
Turkish lentil soup.
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Steak night. Marinated in shoyu, sugar, garlic, Indian ginger-garlic paste, Mexican hot sauce, sesame oil.
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This just made me drool on my keyboard
Roasted Cauliflower with Panko-crunch and Tahini sauce
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@Carl KottePotatoes, softened in beef stock, tossed in seasoned egg whites, then baked. Finished with Parmigiano-Reggiano cheese.
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Nice way to undo all the good beige work, that.Served with a simple, bright arugula salad.
What are those green herbs? Is that daikon? I want recipe of that, looks real good! Also - did you use just onion/garlic or ginger as well?Soviet food. Morkovcha—aka Uzbek/Russian Style Korean Carrot Salad—the Central Asian cousin to kimchi. Good dish to put a knife to work.
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What are those green herbs? Is that daikon? I want recipe of that, looks real good! Also - did you use just onion/garlic or ginger as well?
Another budget steak feast! As much as I love ribeyes, sirloin, hanger, flank, et al—I sadly can't afford that indulgence as often as I'd like. Flavorful, tougher, economy cuts are my steaks these days.
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Looks good to me. Technique trumps ingredients.
What steel is that gorgeous Takada in?
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