Mid-week reflections

Dear Blog Readers, 

As some of you know, we are nearing the end of the month of Elul and Rosh Hashanah (the Jewish New Year) begins this Friday evening. While I do enjoy wholesome food, I think sharing it with family and friends is the best part of any meal.  As gatherings are limited these days, reflecting on foods that I have enjoyed over the years--and some I have learned about more recently--is wonderful.  I won't cover all the recipes I wish to share--at least not this month--but I am glad to have shared a few with you at this time.  

Today, I am including a variety of photos that reflect dishes inspired by family and friends. 

My dad, may he rest in peace, taught me the secret to patties of any sort: A batter of bread crumbs, egg(s), and whatever else one wishes to include, mixing it, and then combining it with the protein of one's choice.  I have used this basic batter recipe over time for an array of dishes. It really adds wonderful flavor. 

Earlier this year, my nephew Kevin shared a recipe from Home Chef that included bok choi, shitake mushrooms, roasted sweet potatoes, and salmon. Among the featured photos today is one that includes a couple patties (enhanced by my interpretation of Dad's batter recipe) as well as the bok choi/shitake mushrooms/roasted potatoes.  No salmon this time but I have made the recipe with salmon and it's tasty.   Note:  The featured photo was a gluten-free meal and the I took a small serving of the potatoes (although they are delicious) to keep the  carbs in check.  That's right, I used gluten-free matzo meal in place of the bread crumbs.  However, gluten-free bread crumbs work well, too. 

My mom, may she rest in peace, introduced me (years and years ago) to London Broil.  Earlier this week, for the first time that I recall, I prepared it.  Did you know that London Broil isn't a cut of meat, rather, the name refers to its preparation?  In any case, it was tasty and accompanied by rice, steamed spinach, and green beans was a very nice meal.  Again, gluten-free and note limited amount of rice on plate. 

Finally for this post, I think it was a dear friend of mine who--years ago--first introduced me to ratatouille.  In any case, I wanted to follow-up on my post of earlier this week regarding Japanese eggplant.  Those eggplant have come in handy.  Included, as well, in today's post is a photo of a pot of ratatouille--I have been eating ratatouille all week. Delightful!

Take care!