There’s an excellent wood-fired pizzeria in Valparaiso, Indiana, which is good specifically because they know they can’t compete with a real Italian restaurant, so they make sure they’ve got the right oven and they put together very unusual combinations that no self-respecting Italian would ever consider.
Some examples:
Get That Corn Out of My Face!
Wood-Roasted Sweet Corn | Tomatillo Lime Aioli | Fresh Jalapeno | Cojita Cheese | Cilantro | Chili Salt
Made up a nice casserole for dinner-some odds and ends of pasta, spinach, ricotta and sautéed onions mixed together, layered with bechamel and diced chicken, topped with shredded mozzarella and baked until brown and bubbly. Inspired by pastitsio and lasagna, minus any tomatoes.
Tonight it’s probably shrimp and grits and biscuits.
Here at the Foggy Cottage Kitchen and Grill we tend to eat leftovers ( I call them reruns) on the weekends.
They many times turn out to be most simple and memorable.
Pork steak from Wednesday was no exception.
Yes fresh broccoli bought last Sunday and cashews tossed in.
Happy Mutants,
Thinking about using up stuff I the refrigerator and freezer.
A friend on Instagram, Walker Wilson shared this gem she saw on Tik Tok using leftover rice.
I need to make some rice to leave over.
In my college years I worked as a cook at a summer camp that had a number of weeklong or ten-day sessions throughout the summer. On the days between sessions, when it was only the permanent staff there for supper, the menu would say “Skipits”.
There was lots of excitement when the staff came in to eat. There were always some cheers—Yay! There’s some of my favorite dish, I get to have it again! and some boos—No way! I skipped that before, and I’m skipping it again!
Could you explain the slicing format? Looks like various types of wedges, long rectangles, and an Isosceles triangle right in the middle, which apparently is the prized piece?
Making risotto tonight for the first time in a long while. My spouse’s sober ketober has stretched onto keternity (at least he’s now willing to have a glass of wine with me now and again), but I managed to find some carb-loving friends to join us tonight and help me eat it.
Have some ribeyes in the sous vide approaching done and will probably whip up some brownies (ghirardelli box mix, obvi) for dessert. Salad on the side for something green
Time to teach him rice making.
