Cooking a Good Everything Else
09-28-2013
, 12:54 PM
09-28-2013
, 10:27 PM
09-29-2013
, 09:29 AM
09-29-2013
, 07:09 PM
Cooked for people tonight for the first time in a long time
Starter - Celeriac and potato soup with bacon and apple
2nd Course - Scallops, lardons, chantarelle mushrooms, alfalfa sprouts and balsamic reduction
Main Course - Orange zested spinach balls, creamed pureed parsnips and sea bass
(more detailed pics)
http://imgur.com/a/LKYv8
Starter - Celeriac and potato soup with bacon and apple
2nd Course - Scallops, lardons, chantarelle mushrooms, alfalfa sprouts and balsamic reduction
Main Course - Orange zested spinach balls, creamed pureed parsnips and sea bass
(more detailed pics)
http://imgur.com/a/LKYv8
09-29-2013
, 08:35 PM
09-29-2013
, 08:56 PM
10-17-2013
, 11:48 AM
pork loin's were on sale the other day so i picked up a small 2 lb loin and decided to stuff and roll it with cranberry and apple stuffing...served with oven roasted butternut squash
oven at 450 degrees for about 25 minutes then turned down to 350 for about another 45-50 minutes until internal temp of 145-148
really pleased with how this turned out as it looks pretty fancy but was really easy
oven at 450 degrees for about 25 minutes then turned down to 350 for about another 45-50 minutes until internal temp of 145-148
really pleased with how this turned out as it looks pretty fancy but was really easy
10-17-2013
, 12:33 PM
10-17-2013
, 03:16 PM
10-17-2013
, 03:17 PM
10-18-2013
, 06:35 PM
10-21-2013
, 08:55 PM
10-26-2013
, 09:15 AM
I'm making this this (long) weekend
http://www.seriouseats.com/2011/12/t...porchetta.html
Given how rich it is, what are some good options to pair it with? I was thinking of quinoa salad but i would like to do something else also.
BONUS PREP PICS
http://www.seriouseats.com/2011/12/t...porchetta.html
Given how rich it is, what are some good options to pair it with? I was thinking of quinoa salad but i would like to do something else also.
BONUS PREP PICS
10-26-2013
, 09:48 AM
Quote:
I'm making this this (long) weekend
http://www.seriouseats.com/2011/12/t...porchetta.html
Given how rich it is, what are some good options to pair it with? I was thinking of quinoa salad but i would like to do something else also.
BONUS PREP PICS
http://www.seriouseats.com/2011/12/t...porchetta.html
Given how rich it is, what are some good options to pair it with? I was thinking of quinoa salad but i would like to do something else also.
BONUS PREP PICS
10-26-2013
, 10:11 AM
10-26-2013
, 11:38 AM
10-27-2013
, 04:38 PM
I'm going to Israel in a week so to get warmed up I decided to make shakshuka.
Baked some fresh pita:
Sauteed onion, ancho, and jalapeno:
Added smoked paprika, cumin, and a jar of heirloom tomatoes canned from this summer's haul:
Cooked down and cracked eggs into it:
Covered for 5 min to let the eggs set up:
Served in the pan it cooked in with pita to mop it up.
Baked some fresh pita:
Sauteed onion, ancho, and jalapeno:
Added smoked paprika, cumin, and a jar of heirloom tomatoes canned from this summer's haul:
Cooked down and cracked eggs into it:
Covered for 5 min to let the eggs set up:
Served in the pan it cooked in with pita to mop it up.
10-27-2013
, 10:06 PM
First try at making scallops, turned out okay.
Scallops, roasted cherry tomatoes, kale chips, and jamon serrano
And then I remembered after I started eating to add a parsley foam I made that didn't seem to aerate or stabilize very well.
Round 2 of scallops is tomorrow, going to make an asparagus puree and mushroom sauce (couldn't find any chanterelles or morels though ).
Scallops, roasted cherry tomatoes, kale chips, and jamon serrano
And then I remembered after I started eating to add a parsley foam I made that didn't seem to aerate or stabilize very well.
Round 2 of scallops is tomorrow, going to make an asparagus puree and mushroom sauce (couldn't find any chanterelles or morels though
).