What's for Dinner, Sat., Sept. 29, 2018

[NJCher]

Cherry and yellow pear tomatoes, chopped, with a generous serving of burratta. If you haven't had this creamy mozzarella, you have to try it! The RG cut up slices of my peppers and mixed a few in. Both red and green peppers.

Next up was a soup he made this a.m., which had kale, cannellinis cooked from the dry state at my request (dislike canned!), carrots, onions, celery. The stock was chicken. So delicious.

For the main course, we had steak and cannellinis as a side dish with a super-high quality olive oil drizzled over. The olive oil made such a difference. Also herbs and cracked black pepper.

Fresh figs for dessert.

[PJMcK]

1. Simple tonight since we both had to work all day

Breaded and pan-fried boneless pork chops. I'll make a lemony sauce to go on top.

Steamed broccoli.

Baked sweet potato with butter and real maple syrup.

Lindt chocolates for dessert.

[Phentex]

2. Went to a vegan Chinese restaurant...

delicious! They use imitation meat in some dishes but it's the sauces that put it over the top. Mmmm...

[blaze]

3. Here is a yummy video about how burratta (new to me) is made.

Thanks NJCher!

https://www.finedininglovers.com/blog/food-drinks/burrata-cream-mozzarella/

[NJCher]

4. nice site

I learned that burratta should be used within 24 hours, which means I should have some more today!

Lots to explore at that site. Thanks for posting it!