Food Friday

I am benefitting from the insane amounts I had cooked for Passover. We have guests tonight and most of dinner has been plucked from the freezer. Since you asked i pulled out a gallon bag of shoulder roast and two containers of soup.

Our guests are bringing the vegetable matter segment of our meal. During my weekly call with our son in Israel we discussed a couple of different dessert options, a seven layer cake or non-dairy ice cream. My son ( my longtime cooking partner) suggested that the ice cream might be easier. He was right HOWEVER I hadn't brought up just how much room the giant bag of almond flour was taking up in my freezer.

Based on trying to free up freezer space I made a batch of almond cookies.

Here they are before baking. I used less almond flour than last time because I was hoping for chewier cookies.

However I got distracted and the cookies are slightly overbaked and are crispy. We will all live. The cookies are flavored with lots of grated blood orange peel and vanilla.

The almond cookies left me with two egg yolks. I could have made a batch of biscotti with the egg yolks, but instead I made a small batch of black pepper studded noodles to garnish the soup.

If these were on a restaurant menu they would be described as hand cut as if that were something extra fancy. The noodles are quickly cut with a big knife rocking back and forth over the sheet of noodles. This is probably the quickest and least fussy way to shape noodles

Here they are after being boiled.

I melted and then brought to a boil two containers of soup

and then added the noodles to the soup.

I used the little bit of chicken fat that had risen to the top of the soup containers as the fat in our rice. Yes, you are spotting some cardamom pods in the pan.