for the roasted squash 1 kabocha squash, peeled, seeded, and cut into ¼ inch slices 3 tablespoons olive oil pinch sea salt fresh ground black pepper
Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender.
for the béchamel 6 tablespoons butter 1/3 cup unbleached all-purpose flour 2 cups whole milk, room temperature 2 cups heavy cream, room temperature ¼ teaspoon freshly grated nutmeg ½ teaspoon sea salt
So this was my afternoon…a boatload of lasagna! 3 boxes of noodles, 3½ jars of sauce, 12 eggs, 2 eggplants (for keto substitute noodles), 6 oz combined Asiago, Parmigiano and Romano, 6 lbs low moisture mozzarella, 1½ lbs cremini, 3 bags of spinach and 7 lbs of ricotta…accept no substitute. #icantbelieveitsnottreif #italianfood #lasagna #lasagne #homemade #foodporn #kosherfood #kosher #kosherfoodporn (at Ormond Beach, Florida) https://www.instagram.com/p/CO6FhnbN8xg/?igshid=oehz1q6qfysg
Is it just me or is ground beef the rarest commodity in the entire Middle Kingdom?
When needed I can easily source beef of various forms from any of the large and well stocked Chinese supermarkets surrounding my apartment. I can have it in shanks, steaks, cubes or jelly. I can have the feet, the ears – hell, I could probably have the tail.
But for the love of God why is mince such a rare thing?
reblog this and tag with a food you no longer have access to (closed restaurant, state you moved away from, ex’s mom’s cooking, etc) that will haunt you until your dying day, mine are the spicy chicken sandwich on the employee menu at the fine dining restaurant I was a prep cook at, and the onion bagel from the kosher place down the street from my house when I lived in the city
