Grabbing the Gusto

Deirdre Reid – Freelance Writer & Home Cook

Menu ideas and recipes for ground lamb, baked pasta, greens, vermilion snapper, speckled trout and sourdough discard

Menu ideas and recipes for ground lamb, baked pasta, greens, vermilion snapper, speckled trout and sourdough discard

lamb rigatoni

Pasta and greens comfort

Our Election Night tradition is a big plate of cheesy baked pasta. This year, I went with a recipe for Baked Rigatoni with Lamb Ragu from Ina Garten’s new cookbook, Modern Comfort Food. Oh my, so good, a huge casserole of comfort food that provided leftovers all week. Add it to your repertoire—if you’re a lamb lover like me, or use a different ground protein.

I probably should have chosen a different preparation for the greens I served on the side—a mix of kale, collards and baby mystery greens—but I guess I had comfort on the mind when I picked my creamed greens deluxe recipe. Swoonworthy, I’m telling you, so good.

creamed greens

Snapper and speckled trout

Earlier in the week, we enjoyed pan-seared vermilion snapper in a dry vermouth (instead of white wine), tomato and basil sauce. It’s one of my favorite ways to prepare all kinds of fish.

The next night, I baked speckled trout fillets with lemon juice, Aleppo pepper flakes and butter. Nothing else is needed to enhance that amazing trout flavor.

Sourdough maple walnut bread

Every two weeks, after I feed Tony, my sourdough starter, I need to do something with the discard. Last Sunday, I made sourdough maple walnut bread for a breakfast treat. It was sort of like a quick bread—no rise needed.

See you next week!


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