BvBPL
Pour Decision Maker
Ready or not, here comes the weekend again! What’s on the menu at your house?
The local market has yet another special on porterhouse this week, so grilled t-bones is another sure thing. We may or may not have friends over to share with us. Foil wrapped potato “hash” is another certainty. I tried this out last week and it was SO GOOD, incredibly easy, and way faster than grilling a whole potato.
I’ve also got some chicken thighs to grill. I save them and use them for sandwiches or salads during the week. Smack a little adobo on and throw ‘em on the grill for 20 minutes.
The past few days I’ve been feeling under the weather so I haven’t done a lot of cooking. I did make some fine dishes earlier in the week though. My girlfriend made marinara but I’m not a fan of how she does it so I altered it by doing up a soffritto, which is an Italian mirepoix, then browning some beef in the soffritto, adding some sausage, and letting the whole thing reduce. It went from being a thin, watery red sauce to a nice thick and chunky Bolognese. A few days later I did a chicken, bell pepper, and snap pea stir fry. I love the wonderful freshness of stir frys, and how easy they are to make.
By the way, doing a soffritto is THE key to making a world class marinara. Well, that and letting the sauce reduce in an uncovered pot. When I first heard about soffrittos a few months ago, I was skeptical. Carrots and celery in red sauce? But it is so good and adds a wonderfully sweet dimension to the sauce. The secret is to dice the carrots, celery, and garlic fine enough and let it sit in the oil long enough that it all dissolves. Plus, the aromatics make your kitchen smell wonderful
Did you try to make your paneer yet, Leonel?
The local market has yet another special on porterhouse this week, so grilled t-bones is another sure thing. We may or may not have friends over to share with us. Foil wrapped potato “hash” is another certainty. I tried this out last week and it was SO GOOD, incredibly easy, and way faster than grilling a whole potato.
I’ve also got some chicken thighs to grill. I save them and use them for sandwiches or salads during the week. Smack a little adobo on and throw ‘em on the grill for 20 minutes.
The past few days I’ve been feeling under the weather so I haven’t done a lot of cooking. I did make some fine dishes earlier in the week though. My girlfriend made marinara but I’m not a fan of how she does it so I altered it by doing up a soffritto, which is an Italian mirepoix, then browning some beef in the soffritto, adding some sausage, and letting the whole thing reduce. It went from being a thin, watery red sauce to a nice thick and chunky Bolognese. A few days later I did a chicken, bell pepper, and snap pea stir fry. I love the wonderful freshness of stir frys, and how easy they are to make.
By the way, doing a soffritto is THE key to making a world class marinara. Well, that and letting the sauce reduce in an uncovered pot. When I first heard about soffrittos a few months ago, I was skeptical. Carrots and celery in red sauce? But it is so good and adds a wonderfully sweet dimension to the sauce. The secret is to dice the carrots, celery, and garlic fine enough and let it sit in the oil long enough that it all dissolves. Plus, the aromatics make your kitchen smell wonderful
Did you try to make your paneer yet, Leonel?
