Plated, The first bite, and the leftovers.

Homemade Fettuccine. Chicken got some poultry seasoning and some salt. Creamy pesto is heavy cream, parmesan, pesto, some garlic, and a bit of pepper.

Pan fried some tinned sardines in evoo, capers, kale, lemon juice to deglaze. Seasoned with salt / pepper / chili flakes. Tossed with spaghetti.

Usually I use dill but I was out.

Wash the cauliflower and cut it into thin slices. Melt the butter in a pot and cook the cauliflower over medium heat, gradually adding salt, until deeply caramelized and browned.

Trim the turkey breast, coat it with a mixture of butter, paprika, granulated onion, salt and black pepper, then pan-sear until cooked through.

Cook the pasta according to the package instructions, reserving some of the pasta water.

Once the cauliflower is deeply caramelized, add sour cream mixed with milk and simmer briefly. Transfer to a blender along with a little reserved pasta water, Parmesan cheese and balsamic vinegar. Blend until smooth and creamy.

Toss the pasta with the cauliflower sauce and serve with the pan-seared turkey.

Finished work early today, and was told the woods nearby had chanterelles. Well, 45 minutes later I left with this bountiful basket full!

1. ⁠Cleaned and trimmed the chanterelles
   
2. ⁠Tore and cut them into halves/thirds, left the small ones whole
   
3. ⁠Dry saute (no butter or oil) to release their moisture, added sea salt once they started releasing lots of water. Boil slightly salted water on the side for pasta.
   
4. ⁠Sautéd til all water was gone and they began to slightly crisp, stirring constantly as to not burn them.
   
5. ⁠Add olive oil, reduce heat, let them fry a bit in that, continuing to stir. Add minced garlic and keep stirring (let garlic soften, don’t burn it or let it turn too brown) until fragrant and garlic looks soft and cooked. Add pasta to your boiling water on the side.
   
6. ⁠Turn the heat up a tad. Deglaze with plenty of white wine. Cook and stir until the white has reduced and stuck to mushrooms
   
7. ⁠Add about a cup of vegetable stock with a spoonful of miso paste dissolved into it, as well as plenty of thyme. Turn heat to high
   
8. ⁠Add your undercooked pasta to the mushroom/brothy mix, and let the pasta finish cooking in the boiling mixture, stirring constantly. Add a generous amount of cold butter and stir til it’s all melted. The pasta should absorb the rest of the liquid and once you can pull your spoon through the bottom of the pan and see the bottom, remove from heat and serve

12/10 best mushroom dish I’ve ever had!

Made this for a quick dinner tonight had some left over chicken from a roast I made and baby potatoes that needed to be used was tasty I personally rate it a 8 out of 10 its literally double carbs whats not to love

Simple, yet delicious

Prawn bucatini with sun dried tomatoes, garlic, lemon, some white wine, and rocket. Yum!

I'll write up a quick recipe tomorrow! Lots of shortcuts here.

Made these last night and they were delicious!

Linguine tossed with fresh picked crab meat, onions, celery, leek, fennel, tomato paste and white wine

Garnished with fennel fronds, fresh parsley and crab oil

- I used dried linguine, usually I try to make my pasta from scratch, but fresh pasta very fragile when tossing thick sauces

- I am looking at getting small pasta extruder, so I can make linguine, penne, etc from scratch

Bucatini, 3 egg yolks, pecorino, black pepper, bacon.

it’s so underrated!

I’m not sure what it is but it’s so much better than vodka sauce, the knorr Parma rosa has always been a staple in my house🙏

usually I’d make with penne and ricotta cheese, but I’m wondering if anyone has different combos? thank you

ragu alla bolognese

tagliatelle / gochujang / crème fraîche / passata / thyme / garlic powder / grated Parmesan / salt / pepper / Maggi / finely chopped shallots / white wine / chicken / egg / panko breadcrumbs

My girlfriend cooked slow cooked shredded beef and I had some left over so naturally, beef ragu

​

It was so good and spicy. I cooked this dish using mostly ingredients from the original recipe but some are missing where I live. This was done with olive oil, red onions(1 1/2 big), 4 cloves of fresh garlic, salt, black pepper, fresh rosemary, tomato paste, tomato pulp, water, berbere' spice mix(3 small spoons), half chopped scotch bonnet, habanero red savina chilli powder, fresh parsley and more fresh raw chopped scotch bonnet sprinkled on the plate when serving. Thick spaghetti was used and cooked "al dente"(that's my only italian contribution lol).

My lunch today

Sauce was homemade, I used dried pasta for tagliatelle

Garnished with parmesan, parsley flakes and herb oil

Sauté the leek and zucchini in butter until caramelized, together with crushed garlic, salt and a bay leaf.

Add wine vinegar and reduce until the liquid has evaporated. Pour in chicken stock and simmer until the vegetables are tender.

Meanwhile, bring a pot of salted water to a boil and cook the pasta.

Once the vegetables are tender, strain them, reserving some of the cooking stock. Remove the bay leaf.

Transfer the vegetables to a blender with a little reserved stock, some pasta cooking water, salt, cream, and Parmesan. Blend until smooth and creamy.

Toss the pasta with the sauce and finish with extra Parmesan, fresh parsley, and a pinch of chili flakes.

We were inspired to go here based on the giant in house cheese wheel that they have! This did not disappoint 😋