Fusilli with Green Beans, Pancetta, and Parmigiano
While I finally used the right meat, I still messed up in the ingredient list. Skipped a step or town, I don't know where my mind was, but it wasn't there. It didn't help that the I started cooking things wrong. I should've started the water to boil so much earlier. I really want one of those induction cooktops to just bring the water to boil faster. I was waiting for the water to boil and had everything else done, still waiting for the water to boil. Even so, you can tell how good the direction is going. I got more beans, and am making this again.
Spicy Turmeric Jasmine rice stuffed into Peppers, topped with cheese and broiled
Topped with a bit of the Zingerman's City Goat, it sure looks pretty, but the issue here was eating them. Now I suppose if we ate at a table, that'd probably make more sense, but trying to put a fork through the pepper, didn't work to well. I think it probably would've been better if I would've chopped them up and put them into the rice itself, and then maybe topped that with cheese.
This did bring up that some times it'd just be a lot easier to have a torch to use, then to try to get that magical balance in the broiler. This was especially apparent with one of my peppers was quite a bit taller then the other two.
It still had a decent flavor profile, but needs a lot more tinkering to get it right, and maybe me buying a torch.
Roasted Fig, La Quercia Prosciutto, and Arugula sandwich
So we traveled all over Des Moines yesterday, ran up and down places, took lots of pictures for a project for our niece's class, but even with all that activity, we still were stuffed from eating lunch with friends for lunch after the Beaverdale Fall Festival Parade. So we just had dessert instead (Snookies).
So, skipped.
Braised Carrots and Shallots with Crooked Gap Brats
The carrots and shallots came together pretty well, and relatively quickly. They were ok. Not great, not bad. Probably not the best pairing for brats.
Quick Chili (late addition)
I've been thinking about soups and stews for a while, though only recently has the weather cooperated enough to actually allow the desire to make this happen. So I used this as an excuse to trim out a lot of extra things from the house (older spices) and go from there. Starting here and then moving forward, I did a step by step tweet for the process. When I go all out, I usually soak my own dried beans (takes more time, has less salt). I think I did it a bit out of order, I should've probably done the meat first to create the browning (in batches) then the onions and other things. Even so, it all worked out pretty well, a number of older spices got used and I discovered I can self edit a bit with heat level (I didn't use all the peppers I had, just most).
I had fresh cayenne pepper for the first time. And they're pretty spicy, more so then I thought they would be.
