Charred Cabbage and Lentil soup from NYT Cooking. The soup has some red pepper spice and umami, and is served over cabbage that has been roasted til some of it is charred, creating some interesting textures. We enjoyed this, but it doesn’t make pine to have it again right away. Overall we give it a 3.
Halloween was the usual haunt fest in our neck of the woods. We had an Araceli La Catrina from araceliliqueur.com (a definite 5!), slow Coojer Chicken Cacciatore with Mushrooms and Bacon from NYT Cooking, a very flavorful 4, and Eggplant Pear and Ginger Salad from Ottolenghi’s Simple Too. This is also really fun, and gets a 4.
Araceli Paloma from araceliliqueur.com. Nice, as seems to be the case with a lot of Araceli cocktails, a tad sweet. We give it a 3.
Sheet Pan Chicken Caesar Salad from Ottolenghi’s new book, Simple Too. Boning the chicken thighs, since you are supposed to keep the skin, is a bit less than simple, but it is quite tasty and satisfying. We give this a 4.
Gypsy Queen from Food and Wine. This has a great herbal flavor from the Benedictine. Quite tasty—we give it a 4.
Slow Cooker Lentil Soup with Sausage and Greens from NYT Cooking. This is a rich, complex and delicious dish. We loved it — it gets a 5!
>> >> Vegan Mapo Tofu from NYT Cooking. Quite fun, especially with the mild tongue numbing from the Sichuan pepper. This gets a 5! >>
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