I forgot the highlight of the aperitivi: ravioli fritti; fried ravioli. Ravioli filled with potato fried in an huge iron pan with a good three quarter inches of fresh pressed olive oil in it. Local thing I guess, a little goes a long way but delicious nevertheless.
I had an excellent bacon, bean sprout and tomato sandwich. As good as it was, I will admit that it was very ugly and I would never have taken a picture of it. A BLT can look good, but not this thing. And yes, it was a tad messy to eat with bean sprouts falling out.
I guess I had brunch instead of lunch -- a sort of messy crepe with strips of poblano pepper, cheese, and good lord forgive us, canned corn. I didn't care because I really like where this restaurant is -- upstairs in a high-ceilinged colonial building with a great view off to the distant mountains. Also, it's decorated with quite nice posters of Paris and the great French photographers. Anyway, I'm still full, so value for money at least.
I won't be eating supper since lunch didn't finish until almost 5:30. Took my neighbor to Los Danzantes for his birthday -- fabulous service and delicious, interesting food. www.opentable.com/r/los-danzantes-oaxaca The menu in the link is a little outdated, but will give an idea.
My two favorite things were a surprise freebie we got consisting of a ball of something-or-other (lightly deep fried?) rolled in sesame seeds & enclosing beef stewed down in a delicious sauce, all on a bed of a complementary mole. The other favorite thing was my appetizer of tuna tartare, which was delicately and perfectly seasoned with the teeniest touch of toasted sesame oil.
I put a lot more black pepper in my vegetable soup than I thought it did.
I was always told not to add the black pepper until the very end of the cooking time, as apparently it blooms and develops as it cooks, leading to perhaps more heat than desired. I do love the flavor of black pepper.
That's true about cooking with black pepper. It can make a nice multi-layered heat with chiles if you can get the right amounts of each. I like carne asada tacos where the meat is peppered when assembling the taco, and combining that more aromatic heat with an impromptu pico de gallo from the cutting board.
Post by cheerypeabrain on Mar 22, 2020 21:01:07 GMT
As it's Mothers Day here I cooked my favourite roast chicken for lunch. We are trying to eke out the fresh food so I've reduced portion sizes by about a third, but nobody was hungry afterwards.
I'm trying to cut us down to 2 meals per day, I'd be happy with brunch around 11am then dinner around 6pm...but OH likes breakfast at 0600 then basically grazes all day until the evening meal...then tops up with bickies etc...That's going to have to stop. I really don't want to go to the supermarket....
Yes, he does have to be curbed. Boredom eating is going to be a real problem if this staying home thing drags on too long.*
I am lucky that the downstairs in my house stays nice and cool, since that means I don't have to jam all produce in the fridge, especially as produce makes up most of what I eat. I went to the market this morning & got colored bell peppers, carrots, onions, & a big broccoli. Already had an eggplant & some fruit, so that will keep me for a while. I grow my own herbs, so there is a hobby & seasoning in one. I have bread & pasta & lots of dog food, so will try staying home as much as possible. So far we have not been restricted here, so I have to use my own shabby self-discipline.
*Probably everyone has seen this meme by now. Cracks me up every time. The title is: Day 2 of quarantine and you're on your 8th bottle of wine:
I made a tortilla (a Spanish potato omelette, not a corn flatbread). Messed it up a bit turning it over, but still delicious and not too ugly to eat. Bears some resemblance to fumobici's ravioli fritti.
The only produce I have left is onions and garlic, plus the herbs I'm growing. Today for lunch I made a tomato sauce using the last, rather withered golden bell pepper plus onion, garlic, three very ripe tomatoes, some commercial tomato puree, and a whole bunch of basil, which is, after all, a "leafy green".
If you have more than you can use, you can freeze it in small portions (ice cube trays or very small plastic boxes). It will be a bit mushy, but fine for soups or stews. I should check, but I don't think I have any left.
I really need some flatleaf parsley - as much for colour as anything else. I stewed cabbage in broth, lemon juice and a bit of white wine vinegar - adding some chicken sausages I had, and it is tasty but ugly and I have a hard time eating anything (unlike Livia).