Man, I love artichoke season. It's so short and those things are so delicious. Anyway, I braised some artichokes in oil and pancetta and a bit of water then served with a spinach and pasta.

https://cimg7.ibsrv.net/gimg/www.fly...a023981d5e.jpg

casarecce pasta?
how do you deal with the artichoke skins? Do you slice off the sharp parts? I only know one way to eat artichoke - steam, Peel the skin, eat meat off skin, and await the heart :-)

Baby artichoke season is short (which is what I assume you used here) but the biggies seem to be around almost year round.

Peel down to the tender petals, use a potato peeler on the stem, halve them, remove the choke.

I used strozzopretti, but casarecce would work equally well.

Nah, they were big suckers. Because artichokes aren't that popular in Australia (or anywhere outside of the med) and because of the biosecurity laws on imported fruit and veg it can be hard to find them out of season. I guess it's just not scalable to grow them in greenhouses here.

THE LAST 45 SUPPER
cheeseburgers on roll-ppang (Costco organic 85 or 88 ground beef) with tillamook medium cheddar or Swiss
French fries (thick oven fries)
It’s been awhile since I’ve grilled burgers, and I really liked them. I’m not sure if it’s because of the Costco organic meat; chances are strong that this is a factor that I’ll not forget.
Zero vegetable aside from burger trimmings (grilled onion & jarred relish)

Ooh what about the “meat” on the outer peels? They’re so meaty :-)

I thought you bought that to make meatballs!!

Caesar salad
Grilled halibut with cilantro and lime
roasted brussels sprouts with ghee and maldon salt.
champagne ...because it is celebration time!

Between breakfast and Dinner, I believe the family was all salmoned out 🐟:D

Lol it’s so good! It’s a nice anti/cholesterol type dish.

I bought the ground beef for loads of stuff and I still want to make meatballs! :-)

Great! Be sure to post a photo.

lol I need guidance on how to make meatballs. I have no idea what to do. Search has too many options. Sigh.

I remember several people giving you their recipes on here. There are 1000's of recipes on the internet. There are many options because there is no one right way....you know what you like so pick one with ingredients that sound good to you. They are all going to have some things in common and then there is just the matter of what you prefer...like anything else. What is the worst that could happen? Maybe you won't like the recipe you chose so will make a different one next time. Just pick one and make changes as you see necessary. Just mix what sounds good to you and roll in a ball....it isn't as complicated as you are making it.

Yes, and I've been known to fry up little bits of the meat mixture as I'm seasoning to see if I'm on the right track. Little testers.

Sigh I don’t recall seeing any actual recipe ideas on meatballs. Here’s one set of contents from Betty Crocker that seems possible for me and my skill set :-)

Ingredients

1 lb lean (at least 80%) ground beefSAVE $
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)SAVE $
1 egg

I posted my recipe earlier. It's easy and doesn't require many ingredients.
I wouldn't use milk. I'd use water, but that's just me.

I use milk to make the panade. I don't use breadcrumbs though just some crusty bread bathed in the milk.

A meatball is like a blank slate. Go nuts!

I use pork and veal, some parmesan, the panade as mentioned above, garlic, onion, fennel seed, some oregano and a bit of parsley. They are pretty wet when they're ready to go on the bbq. Keep it simple. As long as you keep the fat content high enough, there's enough moisture and you don't overcook them, meatballs are pretty hard to get wrong.

Here's a pic pre-cook.

https://cimg6.ibsrv.net/gimg/www.fly...5c89611216.jpg

I thought you made meatballs a week or two ago?

We did a new recipe today -- slow roasted Coho salmon over an Alsatian-style bed of sauted cabbage, onion, bacon and dill. It was delicious! https://www.seriouseats.com/recipes/...ll-recipe.html

i’ve made store-bought meatballs but I’ve not actually made meatballs with raw ingredients. I’m thawing ground beef and hopefully can make them on Monday or Tuesday :-)

any bacon dish is always lovely - although I guess pancetta takes second place!

I would do 1/3 ground beef, 1/3 ground turkey, and 1/3 mild Italian sausage.

I think gaobest has a non-pork eater in the house. I would do 1/3 to 1/2 pork of some type as well.

sigh I’ll end up just doing full beef because I lack ground turkey for now. Last year I often bought beef meatballs at WF. For the breadcrumbs I’ll grate a sourdough baguette that I got on Saturday because we never ate it.

It depends on what one wants with the meatballs. If it is for an Italian dish, then yes, add in Italian sausage. If it's not (I've made Greek meatballs to serve with a Tzatziki dipping sauce), then I'd omit that.

Mr. CE made shrimp pad thai for dinner...delish!

Bucatini with lemon zest/juice, garlic, ghee, baby arugula, parmesan and topped with toasted panko.

Ground beef wasn’t fully thawed so I’ll try meatballs for Tuesday...

big salad - artisan romaine, avocado, Fuji apple, carrot, cucumber, celery, lemon juice, blackberries, dill, and dressing choice (olive oil & red wine vinegar for me)
wise sons plain bagel with wise sons cream cheese & Costco Wild lox
scrambled eggs & turkey bacon
tartine toast with butter & leftover lox

dessert tbd

Last night, roast chicken Italian style (cut into pieces pre-roasting) with roasted potatoes, garlic, onions, parsnips and carrots, roasted in a Pampered Chef.roasting an purchased at a thrift shop for C$2. Parsnip and Carrots roasted in Emile Henry and Le Creuset small roasting dishes purchased at a thrift shop and a garage sale for similar prices.

For tonight, the other chicken that came in the same 2-pack bag will be used to make a Malaysian-style chicken curry which all the leftover chicken will go into (in a KitchenAid or Cuisinart pot that I inexplicably purchased new).

A new (to us) Serious Eats recipe: Warm couscous salad with salmon and a mustard dill dressing.

Woah. There's a lot of flavours going on in here.

Link please?

Lol...that's what I thought!

Melted Green Cabbage.

wow. I’m tempted!! I made myself a pdf from the link.
I also want to make red cabbage (rotkohl) this year!!

It's really good; we've made it before. The secret is to use a dutch oven with a heavy tight fitting lid.

Adeena Sussman's book, , has a lot of great tasting recipes that are fairly easy to make; some of our other favorites are her za'atar roasted chicken over sumac potatoes (https://www.saltandspine.com/recipe/zaatar-roasted-chicken-over-sumac-potatoes) and tahini-glazed carrots (you can substitute maple syrup for the silan) (https://www.splendidtable.org/story/2019/08/30/tahini-glazed-carrots).

ETA: Sorry about the non-working links. I've tried to fix them to no avail.

cooking / will eat tonight:
costco cooked wild red king crab legs (not sure if Alaska)
baked potatoes
roasted Brussels sprouts (ina Garten)
Grilled chicken apple sausage
grilled evergood hot links (tbd - I’m freezing cold)
Raw avocado (Costco)
lemon (Costco)
Challenge salted butter

Let’s hope this is all good.


We have a LeCreuset dutch oven. I’m only now learning to not cook it on high temperature. Oops. But I finally get it :-)
I’ll start with this dish but will check the other links.


https://cimg4.ibsrv.net/gimg/www.fly...befa2073d.jpeg

Where are the meatballs ?
I can't afford king crab legs but I like to drool over them anyway.

Stopped by a new, semi-local brewery. They serve your typical pub grub, which was fine. I enjoyed a "breakfast" burger (beef, cheese, bacon, lettuce, onion, tomato, and fried egg) on a wrap, as they were out of sandwich buns.

the ground beef isn’t fully thawed - I know I said this yesterday and I guess it requires more time.
let’s see how Wednesday goes...

I last had king crab legs in December. Definitely pure luxury and utterly delicious.

What’s happened to your constant ice cream diet? I haven’t seen you mention any lately.

If you just had the crab legs and the potatoes would you be left feeling hungry?

My guess is that all of those other dinners are for the wife and kid...they all eat separate meals. Otherwise I see zero reason to be cooking 2 kinds of sausage in addition to the crab legs.