tri-tip seasoned w/ holy cow on a bowl of salad drizzled w/ some asian flavors

Last night’s dinner was a win: mushroom ravioli topped with a rich mushroom ragú—earthy, savory, and comforting in the best way. We also whipped up a classic bruschetta with juicy tomatoes, fresh mozzarella, and fragrant basil. Everything was beautifully prepared by my amazing partner. It all tasted so onolicious! Gracias, mi amor!

Why is biting into a water chestnut so satisfying? What other foods have similar bite texture?

Today I made quiche for the first time. This time I just bought the dough. I fried the shallot in a little butter and some olive oil and added two cloves of garlic. When the garlic was fragrant, I added the sliced ​​mixex mushrooms. I added a little salt, pepper, smoked paprika and thyme. I fried the cubes of bacon separately.

I put the dough in the oven, covered with a baking sheet and weighed down in a baking tray for 15 minutes at 200 degrees Celsius. I removed the rice (used just for weighing down) and the baking sheet and baked uncovered for another 10 mins. Then took the dough out of the oven and added the shallot and mushroom mixture, added the bacon and some sliced fresh spinach.

Added the filling: 4 eggs, a cup of cooking cream, salt, pepper, nutmeg, grated parmesan and cheddar cheese.

Baked for 40 minutes and lunch was ready.

The tartness of the strawberry offsets this nicely, and cuts through the sweetness of brigadeiro, I was pretty impressed if I do say so myself!

I bought some Goya empanada baking (not frying) discs - this is my first time making empanadas. The direction said to put an egg wash on the dough, then bake for 18 to 20 minutes. The pastry shell came out quite hard and dry, I was hoping for something a little bit more airy and flaky.

Wondering if I bought the wrong disk, or is there something else I should be using?

I see that Goya has three different types of baking discs, I’m not sure what the differences are. One of them is baking and frying, and two of them just say baking with not a big distinction between the two.

Or can frying discs be used to bake and come out crispy and airy?

Paired with a beautiful Sonoma County pinot noir. Crispy skin, savory mushrooms, and nice bright and peppery flavor from the salad.

so greasy

Burger night! This week’s special had home ground chuck and sirloin blend smash patties, Havarti and Smoked Gouda, shredded lettuce, my mustard pickles, oven roasted miso butter oyster mushrooms, and my maple mustard aioli, on a buttered and griddled homemade brioche style sesame bun.

Apple cider vinaigrette salad Chicken with rice pilaf and steamed vegetables

With a lemon zest glaze.

Made in a regular home oven with crushed tomatoes, fresh mozzarella, spicy italian salami, basil and Parmigiano reggiano