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Today’s Lunch Menu:
1) Tamales with Chicken
The unusual inclusion of diced poblanos and crumbled cotija cheese in the dough adds another notch of flavor to these delicious packages.
2) Empanadas with Picadillo Pork Filling
Would’ve loved to simmer the filling in the cinnamon-cumin-oregano seasoning for at least another 45 minutes but overall tasty bites. DC peeps, hope you are grateful to your easy access to Julia’s Empanadas!
3) Frisee Salad
Lardons, cruotons, and a poached egg. This is the most perfect complete meal on a plate for lunch. LOVE this dish. The only components missing are a glass of white and a street-side cafe seat.
It’s official. I’ve consumed more carbs in the past 2 months than the last 2 years combined (excluding carb intake of the fluid form, that is).
Salatat Tangier includes both lemon & orange juice, with a dose of cinnamon, it’s a very interesting and refreshing combination.
Greek-style couscous (using the larger size Israeli couscous) offers a contrasting note of salty, brininess.
Spaetzle turns to be rather quick and easy and pierogies were devoured before remembering to snap photos.
That’s it, forget self-control, this was another day of stuffing my face silly with good food.
How can anyone resist this spread?
I thought Baking class had me overloading on carbs, this first theme in Cuisine Across Culture presented non-stop rice & grains.
The format of this class is very different from previous kitchen classes. We don’t each do every single recipe on the menu but in term we get to sample a greater variety. With only 7 people in the class, eating 9 different dishes is beginning to get overwhelming. I think I might actually stop eating before the end of this block. It’s a scary thought, but in a good way, maybe?
Nothing beats the simple perfection of beautifully Seared Scallops — a deep golden crust, medium rare doneness, and just the tiniest hint of thyme flavor. This is an essential competency to master.
Another flatbread today: Harsha. Made with semolina flour and milk, this simple yeast dough takes on a buttery richness with incessant call outs to cornmeal products despite a complete absence of corn. It’s going on the next brunch menu for sure.
A very fresh and refreshing Tabouleh pairs nicely with Matzoh.
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