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