The sirloins...
Oct. 5th, 2014 01:57 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gerisullivan...are marinating in olive oil, lemon juice, garlic, ginger, cilantro, Harissa paste, and home-mixed Ras en Hanout. For my next trick, I'll make the fig-pistachio butter that attracted my eye to the Moroccan sirloin recipe in the first place. I don't have a SousVide, but I've found a Moroccan sirloin recipe that calls for grilling the steaks, so I think I'll be okay.
I'm going a bit over the top for this month's potluck dinner as I'm also making pumpkin, cranberry, & red onion tagine, albeit with butternut squash rather than pumpkin. And maybe a pistachio sauce, if I can find a recipe I want to follow.
It's not Moroccan (this month's dinner theme), but while looking for pistachio sauce recipes, I tripped across Farfalle with Pistachio Cream Sauce, so picked up some farfalle & heavy cream. With luck, I'll get around to making it this coming week in between work projects. The latter have been kicking my butt for several weeks and then some (it's my busy season), so I've done next to no cooking at home of late. It's one of many reasons I like the monthly potluck dinner group I'm in.
I still need to write up last Monday's FenCon-on-a-Stick outing to the State Fair of Texas as well as the unanticipated adventure we had getting back to the hotel. And oh, so many things, but for tonight, well, this is something, at least. Now to mince and chop figs and pistachios. (The ghee is already done.)
I'm going a bit over the top for this month's potluck dinner as I'm also making pumpkin, cranberry, & red onion tagine, albeit with butternut squash rather than pumpkin. And maybe a pistachio sauce, if I can find a recipe I want to follow.
It's not Moroccan (this month's dinner theme), but while looking for pistachio sauce recipes, I tripped across Farfalle with Pistachio Cream Sauce, so picked up some farfalle & heavy cream. With luck, I'll get around to making it this coming week in between work projects. The latter have been kicking my butt for several weeks and then some (it's my busy season), so I've done next to no cooking at home of late. It's one of many reasons I like the monthly potluck dinner group I'm in.
I still need to write up last Monday's FenCon-on-a-Stick outing to the State Fair of Texas as well as the unanticipated adventure we had getting back to the hotel. And oh, so many things, but for tonight, well, this is something, at least. Now to mince and chop figs and pistachios. (The ghee is already done.)
