dcandohio

I’ve used a product for quest called “pupusa” cheese, which come shredded in a large bag in ethnic grocery stores, or in some of the larger urban supermarkets. I have not been able to ascertain the exact name it type of this cheese, but it is very smooth when melted. It’s mild. Probably processed. 🤷🏻‍♀️

After you cooked the Bao in your normal way, perhaps covering them with a hot, damp (well-wrung) towel might work. The towel might provide just enough steam and moisture to keep your skins from toughening up. Now I’m craving Bao buns.

Chana Masala ( I didn’t use actual Chole, I just used regular canned chickpeas) Beef Samosas that I purchased from a lovely lady at the farmers market here. Served with a dip of coriander chutney mixed into plain Greek yogurt.

The museum is moving to new digs in city Park, but I am not sure if it is officially open yet.

It sounds like you had many good experiences there. I’ve heard a lot of stories about the place, “back in the day.” All I know now is that Café Martorano does take reservations, and the website shows the menu, sans prices. The website also promotes Martorano’s branded merchandise. There has been some painting and refreshing going on for the exterior of the restaurant, but the rest of that strip is pretty unappealing, like a lot of Fort Lauderdale strip malls!

So easy! Chop up two cans of artichoke hearts, drained. Mix in, to taste: Italian style breadcrumbs, grated Parmesan cheese, lemon juice, olive oil, garlic, salt and pepper. Sometimes I will add basil or dill. Put into a greased pan, and then top with more breadcrumbs and a drizzle of olive oil. Bake until the top browns. I always have the ingredients for this in the pantry and the refrigerator. Everybody loves it

I cooked for a friend tonight. Caprese skewers of tomato, basil, and mozzarella with a sun-dried tomato vinaigrette. Artichoke casserole. Steelhead trout with a mango chili glaze.

I don’t know what it was like back in the day, but Fort Lauderdale has changed a lot and the “see and be seen“ crowd is in Las Olas or elsewhere. I could walk to Martorano‘s in 15 minutes, and in the four years of owning here not one person I know has ever suggested going. I am active in some Facebook food groups, and when suggestions come up for Italian dining or dining in the area, Martorano’s is never suggested. Recently I met a lady at happy hour and we were talking about Italian food, and she said something about going to Martorano’s, and I asked her about the food. She told me she only went for happy hour drinks, and would never eat food there. All anecdotal evidence, for sure, and I am not likely to try it, as it is very expensive and there are SO MANY choices here for Italian.

Today in South Florida it was cloudy and rainy, and when we are one degree below “surface of the sun“ heat I cook. So I made a big pot of spicy chicken chili, or a Mexican inspired chicken soup, or whatever you want to call it. Homemade chicken stock, chopped up chicken thighs, onion, garlic, chopped red and yellow peppers, black beans, pinto beans, corn, tomatoes, hot chili powder, cumin, thyme, oregano, smoked paprika, smoked salt and chili peppers in adobo.

No. I live really close to that place, and it has a reputation as being only for the “see and be seen crowd.” Reviews by locals are uniformly awful.

Pan-seared Picanha steak. Tiny potatoes roasted with Penzey’s chip & dip seasoning. Simple romaine salad.

Tomato tart with salami and basil using store-bought puff pastry. I brush the bottom of the puff pastry with a mixture of mayo, Dijon, and garlic. I sprinkled Parmesan cheese on top of that, then put a single layer of thickly sliced Roma tomatoes that I had blotted a bit with paper towels. Topped the tomatoes with chopped salami and more cheese, and then a scattering of fresh basil. I was quite pleased with the result.

New Orleans metro area dodged a bullet. Light rain only. More of the same for today (Sunday).

I am in New Orleans, and while prepping for the hurricane that was a non-issue, we made a big pot of shrimp and sausage gumbo.

I’m back in New Orleans (Metairie). So far, Barry’s been a non-event for us.

Faced with the soccer watch party leftovers and other random things in the refrigerator, I hastily assembled pita “pizzas.” Toasted pita covered with a layer of plain hummus (that I bought from a lady at the farmers market), red pepper flakes, roasted red peppers, parmesan cheese. Broiled till cheese melted. It would’ve been better with feta, but it was still surprisingly delicious.

Pan seared thin pork chops rubbed with Penzey’s steak seasoning. Roasted red pepper, yellow pepper, and yellow squash.

Last Mom meal of this visit: tilapia topped with breadcrumbs and seasoning, baked and then broiled to brown the top, and served with lemon wedges. Tomato salad with Gorgonzola dressing. Sautéed green beans. It’s been kind of fun over the past two weeks to cook for my mom and to have total control of her kitchen. Without dad‘s palate to please (I hope he’s eating well on the other side) I have been able to cook things MOM loves. Hence, fish.

Mom had a huge chicken breast in the freezer, so I sliced it into thin cutlets and made a sort of chicken a la Francese with roasted potatoes. I floured the cutlets and then sautéed them in olive oil and butter, took them out of the pan, and then added lemon juice, white wine, some chicken stock and some herbs to the pan. Then I returned the cutlets to the pan and let them cook for a minute in the sauce. Mom loves lemon so the dish was a big hit. But I have to look the other way when mom puts ketchup on the lovely roasted Yukon golds.

Another comfort meal for Mom: T-Bone steak on the grill, eggplant casserole, roasted Yukon Gold potatoes. Mom wanted garlic butter for the steak so I made that, too.

Comfort food last night: elbow macaroni casserole with Italian sausage, marinara, mozzarella and Parmesan. Mom loved it!

I do believe all the ice cream bases are made in Jeni’s facility in Columbus. The final product is made in Wisconsin (? Maybe). I used to live very close to one of the production facilities in Columbus, and walked by it almost every day… It was definitely a hive of activity. The CEO is not new, he has been on the job for about 10 years.

To my Dad, who left his earthly body today, on Father’s Day, at age 91. He was brought to this country as a very young child as an immigrant. His parents died when he was very young, and he was shuttled from foster homes that went from bad to worse, until he escaped to live on his own as a teenager, and then joined the Navy. He earned a masters degree and was a gifted teacher. He had an amazing head for numbers. He adored my mother, he doted on his children, and he was an engaged grandfather. My dad liked good food, red wine, and a martini with Tomolives. He had a big personality, and a zest for life. I am comforted knowing that when he arrives on the other side, Leah Chase will be cooking a meal for him, and Dr. John will be playing music. Tonight I will raise a glass of red wine to Leonard. 💔

Trader Joe's organic chicken hot dog on a bakery bun with yellow mustard, cheddar and homemade spicy beef chili.

Yesterday I made shakshouka using the leftover mushroom marinara from the meatball dinner. I used Parmesan cheese instead of feta, so I guess it was a more Italian version. I had half of a beautiful local bakery ficelle in the freezer which I warmed for dipping.