Yeah, ponzu is great! Sadly, we can only get Kikkoman around here.

Spätzle can be served with gulyash just fine, but I don't think it is something you'll see very often in Hungary. That's more of an Austrian thing. Personally I prefer to eat it with freshly baked whole-grain bread, cheese, and a green salad.

As kid growing up on a dairy farm in the Massachusetts Berkshires, we ate ghoulosh served over white potatoes with lots of home churned butter. The potatoes in early summer were IrishCobblers. When the early "spuds" ended, the potato of choice were GreenMountain. Sometimes baked and mashed. We pulled out the whites from the skins and covered the potato with butter.We ate the skins loaded with butter as well. Sometimes boiled and mashed with fork, sometimes boiled and mashed, with or without skins, with forks. When I Married a great lady from the Alps south of Stutgardt, I was introduced to spatzle. Real home made spätzle. It was good, but never took the place of potatoes. She also made our bread for many years until her wrists gave out to carple tunnel problems.
Tinker

If she's from the south of Germany, then I bet she introduced you to proper Kassler as well.  The home-made ones are infinitely better than store-bought. I really should make that again soon.

Sorry to hear about the CTS. I hope the pain and tingling are manageable.

Ya! kassler mit kraut und kartoffel.

I haven't posted to this thread in a while but that doesn't mean that I quit cooking every night. 

I made a killer Chicken Marsala the other evening substituting Madiera instead of Marsala.

Whenever, I need to make cutlets/flatten chicken or pork I always use this Bessey mallet. It absolutely works the best for that work. I keep a large one down in the shop for pounding lumber and this smaller one for pounding protein. It just sits happily in the drawer alongside all of the stainless gear until it's needed.






Here's the recipe and the standard generic photo...again, I forgot to take a picture but will the next time. This recipe is simple and fast.

I should add, I always use Kosher salt or it becomes too salty to eat. 


👍Chicken Marsala
★★★★★
Chicken, Cooking Light, Delicious, Quick
Prep Time: 20 mins  | Cook Time: 20 mins  | Servings: Serves 4

Ingredients:
1 + 1 Tbl  olive oil
4 (4-oz.) skinless, boneless chicken breast cutlets
1/2 + 1/4 tsp black pepper, divided
1/4 + 1/4 tsp kosher salt, divided

8 oz pre-sliced Bella mushrooms
4 thyme sprigs + extra
1 Tbl all-purpose flour

2/3 C unsalted chicken stock
2/3 C Marsala wine

2 1/2 Tbl unsalted butter
1 Tbl chopped fresh thyme

Directions:
Heat 1 Tbl oil in a large nonstick skillet over medium-high.
Sprinkle chicken with 1/2 tsp pepper and 1/4 tsp salt.
Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan
Add remaining 1 Tbl oil to pan.
Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes.
Sprinkle flour over mixture; cook, stirring constantly, 1 minute.
Add stock and wine to pan; bring to a boil.
Cook until slightly thickened, 2 to 3 minutes.
Remove pan from heat. Stir in butter, remaining 1/4 tsp pepper, and remaining 1/4 tsp salt.
Add chicken to pan, turning to coat. Discard thyme sprigs before serving.
Sprinkle with chopped thyme

Notes:
I used Leacock's 5 year Madeira...delicious.

Nutrition:
Calories 344 Fat 17g Satfat 6g Unsat 9g Protein 28g Carbohydrates 9g Fiber 1g Sugars 7g Added sugars 0g Sodium 567mg Calcium 19% DV Potassium 16% DV

Making a double batch of Marcella Hazan’s Ragu Bolognese today. I usually increase the ground chuck by 25% for meatier sauce. Recipe is from her book Essentials of Italian Cooking and all over the inter webs.

I always use these tomatoes : San Marzano region, really low sodium, great flavor and NO calcium chloride. Also readily available everywhere I shop.

Sounds good Ron...I cooked Italian last night...gonna do something on the grill tonight as it's 61º today.

Three essentials in our house, 2 good Italian cookbooks and some San Marzano tomatoes. 

Nice selection of Hazan cook books Ron @rvieceli ... ...didn't know she had that many out.

Would you consider any of them equal to or better than the Essentials of Classic book?



Interestingly enough I just ordered a Lynne Rossetto book "The Splendid Table".

https://www.foodandwine.com/news/lynne-rossetto-kasper-the-splendid-table

Here's the book introduction:

Just when you thought you knew the best of Northern Italy, along comes Lynne Rossetto Kasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.

@Cheese  Slight possibility I may have a cookbook problem 





While we’re on the subject of Italian cookbooks, a few of my favorites.



This a glorious one from wonderful region in Italy. Mostly Liguria.

I know you‘ll like this one.







Ron

Thanks for sharing the cookbooks!

I was watching a video on YouTube about J. Timothy's Taverne's "Dirt Wings."  They're sauced wings that are cooked again and then re-sauced.  I ordered their sauce and dry rub from their website and tried making the "Dirt Wings" in the air fryer instead of deep frying.  I thought they came out very good considering I was using an air fryer.  I didn't care for the sauce that much - it was too sweet and after reading the ingredient list, all I could taste was the pineapple juice.  I did really like their dry rub though.







I made another Paella.  This was definitely not traditional - I didn't use the Paella pan and the chicken was cooked separately.  I forgot to take a picture of the finished product with the chicken thighs.











Made an acorn squash soup.









I finally found a pink pineapple at the local asian grocery store.  It cost $11.99.  It smelled very fragrant, but the taste wasn't anything special.  I actually prefer the pre-cut pineapple chunks from Whole Foods.

Well I certainly haven't quit cooking  , just other things got in the way during these Covid moments...some things are easier to do while a lot of other things have become progressively more difficult. 

Here's a nice recipe from the New York Times, BTW they have a lot of good recipes  .

https://cooking.nytimes.com/recipes/1020920-asparagus-goat-cheese-and-tarragon-tart

Asparagus, Goat Cheese and Tarragon Tart. Along with those ingredients add in some garlic, nutmeg, creme fraiche, puff pastry and some Reggiano. Very nummy.

Next time I'll try it on a pizza crust instead after a few corrections. Delicious flavor...just not sure about paring it with puff pastry. I think the puff pastry works fine for a lunch/brunch but not so well for a dinner.

This is when it's done and taken from the oven.




And this is when it's immediately adorned with small tarragon leaves and shavings of Reggiano. This recipe uses Reggiano in the creme fraiche sauce along with shaved Reggiano as a topping.

Your corned beef looked great Cheese!

I can never remember which cut we prefer so we always buy a flat and point.  I used to like eating cabbage with ketchup as a child, but now we prefer using sriracha.





We made somewhat of a reuben with the leftover corned beef.  We didn't have any rye bread or swiss cheese so we made do with the Wonder Bread and provolone that we did have.  It really tasted like a reuben even though it wasn't "authentic."




   

We picked up some ramps at the Farmer's Market yesterday.  Made a ramp omelette for breakfast.