Lasagna night!

 

Yow!

 

Not spam, pardon the pun, but our daughter put us on to a company called ‘Hello fresh’ and for a bit of variety to our weekly same old, same old meals, we try three meals every other week from them. Delivered by DPD in an insulated, chilled box with menu cards and idiot instructions. You get all the ingredients needed for each meal including a little pinch of this, a little packet of that of the kind of stuff we don’t normally have indoors. Every meal we’ve had so far has been bloody gorgeous and the portions aren’t exactly titchy either. We're having this tonight.

 

Garlic Parmesan Butter Baked Cod

 

I have to thank the love of my life for my meal as she has no love for this

Milgauss avec Moules et Frittes







Happy days

 

Interesting pairing bro.

 

Bone-in pork chops with a paprika, mustard, and peach glaze, with grilled peaches and herbed rice

 

Cacio e pepe. Timing the cook on this funky watch with a helpful countdown bezel.

 

It's mid morning here but later on it will be Chilli Bolognese

 

Pics of finished product? This is one I have been working on the last year or so.

 

Not a photogenic dish, I'm afraid. But very delicious. We use Romano cheese, go heavy on the pepper, and add some speck. Any tips you can add from your experience with the dish?

 

Not sure I can suggest anything, as it looks like you did a great job. I usually wind up making with it parmesan, as we don't always have romano. That results in a little less flavor. I like the addition of speck -- if I have some prosciutto around I will usually throw it in. Speck probably matches a little better with the black pepper. I will give that a try the next time.

 

I can say from experience that a good speck takes the dish up a notch. But then, its full of pasta, butter, and cheese, so even when it's bad, it's still good.

 

Homemade Pide

 

Good job indeed
You can try to replace the speck with diced smoked bacon

 

So, we made wings last night. Since we are trying to make them as healthy as possible, we started by steaming the wings for 10 minutes, which renders out a good amount of fat that drips down into the water:



We then bake them in the oven, 20 minutes per side, on a rack with a tray under it - more fat is rendered out in the baking:



We then made a glaze with orange juice, hoisin, rice wine vinegar, red pepper flakes, and a few other things. They were delicious and as crispy as any deep fired wings I've ever had, without so much grease. Salad on the side and it was a great meal:

 

Mise-en-place for a full English breakfast... as the wife told me:
If You really want breakfast-in-bed, You'll have to sleep in the kitchen

 

Salmon last night. Leftovers for a perfect lunch salad topping

 

Did you cook the asparagus on the grill or pan with some olive oil. I usually steam it but on occasion will put it on the pan with olive oil and Parmesan. Yours looks very tasty