Sad_papi

Replying to @Melissa Switzer Family meal: sides edition. Crispy Tatoes Bring a pot of water to a boil and add around a tsp of baking soda and a hefty pinch of salt. Drop in your peeled potatoes and boil until the potatoes are tender and then drain. Put the potatoes in a bowl and toss until the outside breaks apart and makes a slurry. Season with salt and drizzle over a bit of oil. Lay flat on a lined sheet tray and roast in the oven at 400°f for around 40 minutes turning them halfway through. Toss with your sauce, season to taste with salt, and serve. Sauce: Keep in mind just toss whatever herbs you have into the mix, very rarely will mixing a bunch of herbs taste bad lol todays version is essentially chimichurri 1/2 c chopped parsley 1/2 cup chopped cilantro 2 cloves grated garlic 3 pickled chilis or just any fresh ones you got Sherry vinegar to taste Salt to taste Olive oil-just enough to slightly cover the herbs

Family pasta The young Hawaiian boy isn’t really my son 1/2 lb pasta shells 1 yellow onion or a couple shallots finely minced 5 cloves garlic finely minced 4 tbsp butter 1/4 cup flour 3 cups milk + a couple tbsp for adjusting 1 bay leaf 3 sprigs thyme 3 oz Parmesan grated Chicken thighs Handful of spinach Chopped parsley Preheat a pan over medium heat and lay away the your seasoned thighs skin side down. Cook until the skin is gbd and crispy then flip and cook until it’s 160°f. It will carry over and hit 165°f. Pull from the pan, drop the heat to medium low then add the butter and onions and sauté for 3 minutes then add the garlic and sauté until the onions are translucent, around 5 minutes. Add the flour and cook for 3 minutes then stream in the milk while whisking. Add the thyme and bay and bring to a simmer and cook for 10-15 minutes stirring every now and then. Pluck out the thyme and bay then add the cheese. Add your cooked pasta, and mix. Fold in your spinach just until it wilts. Adjust your salt and adjust with a couple tbsp of milk if you wish then put in a baking dish. Nestle in your chicken then pop in the oven to get everything nice and hot. Top with chopped parsley and serve

Sometimes you need to eat an entire cucumber, let me show you how. I dried the pickles and dill at 130°f and seasoned to taste with super fine salt

Making the steak night dinner from @Hailee Catalano ‘s new book! 📕 go check it out :)

Replying to @JackieCuccaro Family meals part 2 This is something I would make if we did have any meat or very much at all. You could usually round up a #10 can of tomatoes and vegetables 1 15oz can chickpeas rinsed and drained 28oz can tomatoes blended 1 red onion or a few shallots 5 cloves garlic 2 cups cauliflower florets Handful fingerling potatoes cut in half 3 cups vegetable stock 2 tsp garam masala 2 tsp cumin 2 tsp coriander 1/2 tsp cardamom 2 tsp chili powder 1/2 tsp tumeric Preheat a pan over medium heat and add a few tbsp of neutral oil. Sauté the onions for 3 minutes then add the garlic and sauté an additional 3 minutes. Add the spices and briefly toast, just until they’re very fragrant. Add the tomatoes and bring to a simmer. Cook until nearly all the water has evaporated and you have a thick tomato paste that doesn’t taste watery at all, around 15-20 minutes. Stir the bottom frequently. Add the vegetable stock and potatoes and bring back up to a simmer. After ten minutes add the cauliflower. After another 6-8 minutes the cauliflower and potatoes should both be tender. Add the chickpeas and just let it hang out and marry together for a 5 minutes. Adjust your salt and serve with rice

Potato leek with leek oil 🥔 recipe in my bio!

Green garlic sauce with chive oil. Perfect for fish 🐟 recipe in the usual place 🙂‍↕️

Dover sole with dashi beurre monte The beurre monte will be good on any fish tbh Sauce: 2 tbsp reduced dashi (you can also use hondashi, it has added ✨msg✨) 4 tbsp butter 1tsp chopped parsley 1 tsp parsley stems (they just taste like parsley, and they have texture) 1 tsp preserved lemon (you can sub lemon zest) A squeeze of lemon juice Salt (if using unsalted butter) You’re going to want to reduce your dashi until it tastes pretty strong so it can stand up to the butter. So just get it into a pot and simmer it and taste, you should try to have around 2 tbsp of liquid to get your emulsion going. Once you’re happy start whisking or blending in your cold butter until it’s nice and thick. Keep this warm until you need it and add the other ingredients right before serving. If you add the herbs and hold it warm they’ll go mushy and turn your sauce really green. But right before serving adjust your salt and lemon juice

Replying to @sugashoats family meal pasta 2. Recipe on my Substack!

Cilbir (Turkish eggs) 🍳 I got the stitches taken out of my mouth and holy crap eating a piece of bread felt so good. Recipe in my bio 🙂‍↕️

Blistered snap peas 🫛 Recipe on my Substack

I’ve never met a cabbage I didn’t like

Ceramics

Replying to @Justin Credible LaVa to make the sous vide egg set your circulator to 62°c/143f and cook them for 1 hour

Horchata ice cream with strawberries

Steak, salsa seca, black beans

A love letter to asparagus. Recipe on substack :)

Merguez spiced lamb ribs

Try smoking your potatoes

Plating episode 1.5?