Just use your imagination.
But be careful, madness lies there.
I had made pot sticker filling (a paste of shrimp, fresh ginger and garlic, porcini powder, and sesame oil, into which I beat minced scallions, chopped coriander, more chopped prawns, and shredded brussels sprouts (in lieu of cabbage). When I looked in the freezer expecting to find gyoza wrappers, I found only eggroll wrappers cut into quarters, so I decided to change gears. I cut the 4â wraps into quarters and made ravioli, which will look nice in a clear chicken broth. Those I froze for an easy dinner later. I used the rest of the full-size wraps to make little cigars. Whilst I was rolling, OH entered the scene with appropriate music on his phone: The Fabulous Thunderbirdsâ âWrap It Up (Iâll Take It)â
Lightly fried the cigars, served with chili dipping sauce.
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I would buy those for lunch.
They were really good with a spicy sauce. Trade you for hirschwurst! We found a game butcher near Leutkirch, where we bought pork cheeks! Yay!! Weâll be back when the game comes in. Also a lady who raises heritage lambs and has a farm shop in a shepherdâs wagon.
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At this time of year, the garden and kitchen go into high gear. The hazelnut harvest must be rescued from the shy charming little thief known locally as the oachkatzl.
He is a sleek dark-gray Alpine squirrel with a long bushy tail, ear tufts, and a cream underbelly. He loves hazelnuts, and weâre the only game in town it seems. He is so beautiful that I leave the top clusters for him, but only when I give up trying to shake the tree trunks and bash the nuts down with a telescoping duster. They are shelled, blanched in baking soda brine, slipped out of their skins, and toasted in a slow oven, filling the house with the perfume of fall. Itâs a lot of work for 4 cups of nuts, but it makes one Hungarian torte, a batch of pesto, and tops many a winter salad. The pesto is 4 cups (around 80g) of basil, 80g Grana Padano, 80g of hazelnuts, 2 fresh garlic cloves, and about a cup oilâhalf hazelnut and half EVOO. Unconventional? Yes. Yummy? Double yes.
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I cut a Hokkaido around the equator and baked both halves. One I scraped out, combined the flesh with Phlly (just a little), panned spinach, a touch of garlic, and some spices. Topped with shredded AlpkÀse. It was delicious. Even veggie-avoidant OH ate half of it. The other half will make ravioli filling.
Then I made my favourite salad sauceâa loose mayonnaise: 4 anchovies, 1 garlic clove, 1 Tablespoon Dijon mustard, 1 egg yolk, 1/4 cup chive vinegar, pepper, and Maldon salt. Whip in 1/2 cup neutral oil and 1/2 cup hazelnut or walnut oil. The first endiviensalat from AT has come in. Itâs not as nice as the Italian blanched hearts we get later in the season, but it makes a hearty salad with bacon and this dressing, with a topping of freshly toasted hazelnuts.
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I just went through my recipes because I have no idea what to cook the next few days and found out I made topinamburs in 2017. Oooops. I donât remember how they tasted and it seems I never made them again.
Guess I have to start with them all over again âŠ
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The first endive salad (grown in AT) came on the market this week. Itâs not the all-blanched beautiful stuff we get from IT in a few weeksâthis is a more rustic product. We look forward to endiviensalat season every year. The outer leaves are really good for braising and the inner pale leaves make a salad that for us symbolises the start of fall. I shred it and toss it with a zesty garlic-anchovy dressing. I use the recipe in #685 for salad sauce from the Silver Palate, an iconic shop in NYC. Scatter shards of crispy bacon and grainy Parmigiano and a handful of chives. Itâs also delicious with Gorgonzola.
This cool night calls for fish soup, made from the concentrated prawn-fish fumet I make and store in the freezer. I start with a saute of carrot, tomato, and leek, then add coconut milk, cilantro, tamarind water, fish sauce, lime juice, lime leaf, sriracha, and a touch of brown sugar. Big chunks of salmon cook for just minutes, and fresh cilantro garnishes the top.
The Oh Happy Day roses are still rioting; it truly feels like fall nowâŠdinner by candlelight.
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Ah come on, pull the other oneâŠ
You took them photos in a five star restaurant.
Had visitors over yesterday and did lamb shoulder
In a bout of giggling madness, I lubed that thing up wirh garum and olive oil (loving the stuff) made a bowl out of aluminum foil and put it in the
Airfryer!
At 190° and after 30 minutes out came the best lamb I have ever made.
Did it with roasted pumpkin, onions, zucchini, mushrooms in tomato sauce.
Sorry no pictures only the aftermath.
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âNo pictures of the aftermathâ 
I thought that bone was the picture of the aftermath⊠" nothing left for the dogs" as we say 
Quick question - i bought a butternut pumpkin. Any suggestion for a quick fix without having to roast it? i had a tantrum with my hubby, he doesnât deserve today my original recipe of a pumpkin casseroleâŠ
Grated and raw in a salad. And if you have any Ajvar use that moderatly in the dressing.
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Make it into soup, with cumin and curry and chilis.
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Carve a sinister face and put in your window with a candle inside. Dry the seeds and use them as a garnish for salads etc.
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very temptedâŠ
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Iâm sure it creates a lovely ambience but eating in semi darkness like that would drive me nuts.
Itâs not as dark as it looks in pictures, and we have so many candles! If you like lots of incandescent light, never eat at The Witchery in EdinburghâŠitâs entirely candlelitâthe most romantic place Iâve ever eaten in, and the food was exquisite.
I donât like lots of incandescent light but I like it a bit brighter than that.
Well, I made a pumpkin pie (WĂ€he) today (salty) because Iâm a hopeless case, I turn anything into âWĂ€heâ. Definitely not as a punsihment though 
I was a bit distracted so it got a few dark spots, not dark enough to influence the taste. And it slipped right out of the tin onto the plate in spite I had not greased the tin.
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I love WĂ€he, I would turn everything into one if I could. Sweet or savoury , I donât care, I love them both.
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