The return of Chef dan-YEL

An unusual streak of pretty good meals recently.

• Cheesy broiled flounder, which Katka usually makes with tilapia and which I made with turbot (pron. TUR-but, not TUR-boh)
• Broiled lamb chops
• Stuffed portabello, with goat cheese (!),  kale(!), and a few other vegetables
• Rigatoni and sausage with tomato cream sauce
• Turbot with meuniere sauce, using gluten free flour
• Pâté de Maison

Breaded tubot one night and breaded sole another, using panko bread crumbs, were also good.  No recipe needed for this -- just heat some canola and put the fish in.  I do usually have to google the order in which breading is done -- flour, egg, crumbs

Footnotes: 

• Not everything was a success.  My attempt at macaroni and cheese was bland, bland, bland.  And the spicy rice I served with the portabello was a big disappointment.
• Pâté de Maison?