Tonight’s Meatless Dinner

Garlic ricotta ravioli on a bed of sautéed spinach with bacon, anchovies, Grand Marnier, leeks and cream.

Pumpkin sorbet for dessert.

Moules marinières, pâté de foie gras, beluga caviar, Eggs Benedict, a leek tart, frogs' legs amandine and quail's eggs with puréed mushrooms.

Tell me more about this pasta with chickpeas. What type of sauce? Seasonings?

^Interesting—the Grand Mariner seems odd.

the usual

Caprese from the garden.

Fresh caught blue crab and Callaloo.

Gin. Regret. Rotisserie-chicken sandwich and a salad.

When I started reading the thread, I said Greg and it was yours. Sounds super yummy. Recipe you would like to share??

Happy to share.

In the car now, but will be home in 20 minutes.

Tonight's meatless dinner, cigarettes, speed and and Tic Tac for dessert. -Instawhore Model

Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. Spam. with Mac & Cheese.

Flamingo's tongues in aspic.

Turkey burgers and roasted delicata squash salad (kale, feta, pistachios and pomegranate seeds).

Lingonberry-glazed pork loin, curry-cashew roasted brussels sprouts, whipped mashed potatoes with rhubarb chutney.

[quote]It is wet and chilly on the Cape today

So she wears a cape and is messy about it.

A tequila-lime chicken and rice burrito from the local Mexican place. Scrumptious!

Bimbimbap!

[quote] Flamingo's tongues

Oh, dear!

A wafer-thin mint.

[quote] Bimbimbap

I love bibimbap!

[quote] Lingonberry-glazed pork loin, curry-cashew roasted brussels sprouts, whipped mashed potatoes with rhubarb chutney.

That sounds delicious!

White and black bread and butter, pickled mushrooms, pressed caviar, sausages in spicy tomato sauce and vodka.

Hi, Greg.

Vegetarian chilli

Where do you live on the Cape?

Greg, do you ever go to the Tennessee Williams Theater Festival in Provincetown?

Half chicken breast pounded thin on the grill with a plain mixed green salad. - Boring as fuck but I am on a diet. Tired of looking like a seacow.

[bold] GREG’S DELICIOUS PASTA E CECI [/bold]

[bold] INGREDIENTS [/bold]

1/4 cup extra-virgin olive oil

4 medium garlic cloves, lightly crushed

1 sprig fresh rosemary

Kosher salt

1/4 teaspoon red pepper flakes

2 tablespoons tomato paste

1/2 cup dry white wine

Two 15-ounce cans low-sodium chickpeas, drained and rinsed, divided

4 cups good chicken stock

1/4 teaspoon freshly ground black pepper

8 ounces of ditalini pasta

2 ounces finely grated Pecorino Romano cheese, plus extra for serving

+++

[bold] PROCEDURE [/bold]

1. In a large Dutch oven, heat oil over medium heat until shimmering. Add garlic and rosemary, season lightly with salt, and cook, stirring frequently, until garlic softens and turns golden, about 5 minutes. Add pepper flakes and continue to cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook until tomato paste is fragrant and turns dark brick red, about 1 minute.

2. Stir in wine, scraping up any browned bits with a wooden spoon. Bring to a simmer, and cook until wine has emulsified with olive oil and mixture is slightly reduced, about 2 minutes.

3. Remove Dutch oven from heat; remove and discard rosemary sprig. Add 1 cup chickpeas and 1 cup chicken stock, and using an immersion blender, blend mixture until smooth, 1 to 2 minutes. (If you do not have a handheld immersion blender, transfer mixture to blender and blend until smooth, about 1 minute. Pour mixture back into Dutch oven.) Stir in remaining 2 cups of chickpeas, 3 cups of chicken stock, and black pepper. Season with salt to taste.

4. Bring chickpea mixture to a boil over medium-high heat. Stir in pasta and cook, stirring frequently, until pasta is just shy of al dente (1 to 2 minutes less than the package directs, as the pasta will continue to cook off-heat), and liquid is reduced to a consistency that falls between soupy and saucy. Adjust consistency as needed with additional stock, keeping in mind that liquid will tighten up as it cools due to starch from the chickpeas.

5. Remove from heat, add cheese, and stir rapidly to incorporate. Season with salt to taste. Drizzle each serving with olive oil. Pass extra grated cheese at the table.

This is a very hearty and tasty soup.

You can also cook and use dried chickpeas if you like.

Enjoy!

[quote] Greg, do you ever go to the Tennessee Williams Theater Festival in Provincetown?

No, I have not.

Have you?

Alas I have not. I forgot about it this year but am thinking about it for next year.

Hi, R23.

Serious Eats borrowed Greggg's recipe.

Salsa Verde chicken breasts, cilantro-lime rice, and mixed-greens salad.

With either an Argentine Malbec or Low Fog Chardonnay (a cheap but delicious white I only discovered a few months ago).

It’s a great recipe, R32!

You’ve been in the past, R30?

[quote] Salsa Verde chicken breasts, cilantro-lime rice, and mixed-greens salad. With either an Argentine Malbec or Low Fog Chardonnay (a cheap but delicious white I only discovered a few months ago).

R33, what is Low Fog like? More like a California Chardonnay or a French Chardonnay?

I’m having this (one of my favourite soups, but one must love cilantro!)

Microwave cheeseburgers, waffle fries & Tillamook ice cream (Peach).

YTF.

[quote] but one must love cilantro!

Some people do not like the taste of cilantro.

R38, Tillamook Ice Cream is so good!

[quote] You’ve been in the past

I have not. Pre-Covid I was considering it, but didn’t make it. I’ll consider it seriously for next year.

^I will as well.

Thanks, R42.

A piece of gum.

Eating the pasta e ceci now.

It is simple to make and can be made in just 30 to 45 minutes.

Best of all?

It is delicious!

Please give it a try. You’ll love it.

Do you put pieces of Parmesan rind in it, Greg?

There’s a similar recipe I use and I add the leftover rinds. They soften up quite nicely and are delicious.

It’s still too damn hot where I am to start cooking soups and stews. ☹️

Forgot to add that it is a Lydia Bastianich recipe.

It’s really good.

Slave driver!

Speghetti with garlic, sun dried tomatoes, cheese, olive oil….

[quote] Do you put pieces of Parmesan rind in it, Greg?

I have not tried that, R46, bur I definitely will.

Thank you!

The peanut.

A whopper, fry, and a coke.

Don’t you mean the peanut shell, R51?

That's the dessert, Greg!

Ah! Waste not, want not, DO!

I don’t know why certain people hate Greg. He’s always pleasant and even offers recipes

Thank you, R56.

I simply like sharing the best recipes I know of.

The people who get themselves in a swivet, aren’t at all interested in good food or cooking. They are simply troublemakers who feel impotent in life and enjoy getting all puffed-up, thinking they’ve exposed me.

They haven’t.

My favorite recent line:

[quote] Greg, you are so busted.

That’s so funny to me. I’m busted! No—I’m [bold] SO [/bold] busted!

It’s interesting. I’ve been so busted (twice now by that poster), yet I don’t feel any different.

I'm working nights, so I got enough takeout Indian to get me through the week.

The surprise has been the biriyani with hard-boiled eggs, which I hadn't had before. I doubt it's authentically Indian, more likely something that would sell in a town heavy with vegetarians (college town), in fact I think it's so inauthentic that if I added smoked fish I'd have kedgeree! But it's tasty, and I don't have time to cook when I'm working. Which BTW, is why I asked Greg about meatless empanada recipes earlier, that'd be a way to have a bunch of no-cook-on-the-day meals ready.

Thanks, Greg! I am looking forward to making this.

Dust.

My pleasure, R60!

I hope you really like it.

I really like you, Greg!

[quote] I really like you, Greg!

Awww!

And I love Brazilians and have worked with many.

Thank you for making my day!

😘

Actually, you made my day, Greg! ❤️

^ Beijos e abraços de volta para você!

I'm planning to make a meatless pie floater for dinner tonight!

The nights are cooling down and it's time for heartier food, so I'm going to go crazy and re-create the classic Australina pie floater! Which is where you plunk a meat pie into a bowl of hot pea soup (or mushy peas), and drizzle it with ketchup or gravy. I've never had one, but I got a meatless veggie pie of the right size at the store, so...

I’ve never heard of that, R67, but I’ll try it.

Thank you!