Manchurian Chicken (dry) w/fried rice (on special)!
… and, w/green chilies (hot)! who knew, lol?!
… and, I’ve made many variations, today’s was extra killer! It hit me? I haven’t been food bloggin’ for quite some time. And, knowing it’s cyclical (people come, people go), it made me realize many newcomers to danistrulytheman don’t have a clue about me, especially when it comes to my cooking skills. I really have neglected this part of me, my blog … and I also realize, no one can be bothered to peruse a blog that extends 4 years+ back, just want you newcomers to know, I do have exceptional (Italian) cooking skills. So much, that lately, things I see on other blogs that would make me cringe, now elicits a friendly “like” … lol! I could go on ad nauseam about it … in fact, I MAY have previously. I kept it basic for today … I think that’s been my problem of late; too lazy … can’t be bothered to teach y’all! typically, I use minced veal, today my market had gorgeous beef (cheaper too) … was an easy decision. normally, I put my tomatoes (San Marzano) through a food mill, but at a dinner party once, a non-foodie commented that she used an immersion blender … her thinking was that any tomato skins/seeds contained nutrients, and she didn’t want to waste any of it. I’ll never forgot her words, and it made me rethink my method, and to this day, I use her approach. BUT, today pressed for time, went sans blender, dumping the cans into the browned meat, breaking up the tomatoes with my wooden spoon … pulling out any obvious tomato skins. here’s a pic of my bolognese (chunky) simmering …
and here’s my pasta boiling away. notice the high boil? plus, I don’t use ANYTHING but pasta from Italy (sorry, another topic, for another day). when the water comes to a boil, I dump in about 5 tablespoons of salt; the pasta water should taste like the ocean ( again, another day – oh, and kosher/sea salt too).
and, finally plated … my bolognese linguine piccolo w/Romano Lupa and OMG’s focaccia. and, please believe me; this pic doesn’t even begin to give the meal justice – it WAS more awesome than you can imagine!
… we don’t even buys egg anymore – egg whites only. Same for milk (dairy) – almond, or coconut (unsweetened) only. WOW, talk about a change in lifestyle. Honestly, can’t remember everything that ended up in my gorgeous frittata – lots of fresh veggies … I see organic vine ripened cherry tomatoes (sliced in half) on top – along with a heaping helping of fresh garden herbs. I know I used leftover meat, Tiff K’s sublimely spiced minced turkey concoction we had for our nacho dinner the day before. Cheese too … I think a few slices of Jarlsberg I had on hand … maybe a few remaining slices of turkey breast too. Nothin’ gets wasted here folks! As y’all know, I’m the king of usin’ ‘n utilizin’ leftovers, the king of changin’ it up … creating new meals! Completely, new and different dinners with what’s on hand! Anyways, enough talking – a few pics. Enjoy!
hot outta the oven
outta the frying pan, onto the cutting board
my frittata wedge w/ toasted marble rye
Great, great restaurant on Dundas … had the best fucking time!! We ordered the WHOLE menu … minus 4 starters, and 1 main, lol!! After dinner, we walked up to College St. for gelato … was so pleasant, despite the humidity … the walk I mean, the gelato was through the mofo roof sublime too!! A few pics y’all!!
Campagnolo Wednesday, July 17, 2013 Menu
… and the damages
Grilled chicken breast souvlaki w/ grilled sweet potatoes, onions & red peppers. Heirloom beefsteak tomato salad w/ English cucumber, Greek feta, freshly picked oregano and hand torn, generously drizzled w/ Acropolis Organic olive oil … w/ copious dollops of tzatziki!! Opa!!