I wasn’t hungry last night so I planned on having a bourbon and coke for dinner. Unfortunately my coke dealer got arrested so I only had bourbon. 😞
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What is/was for dinner?
- Thread starter Gutwrench
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Steak, with spinach and mushrooms in a Velouté sauce.
Yum.
Rare steak with spinach, mushrooms, and velouté sauce?
That looks amazing, not to mention mouth-watering; and that, is how I like my steak to look.......
Usually, I don't cook on a Saturday, but, it struck me that I have lots of lovely fresh food, purchased today in the farmers' market.
Hence, dinner is a sort of French themed dish: Braised celery, leek, onion, and carrot - all of these (lovely, organic) vegetables sautéed in butter first, until soft, along with a head of garlic (around 14 cloves, peeled and added when I added the leeks); then, stock is added, the heat reduced for 40 minutes.
In a separate copper sauté pan, three French style artisan sausages are browned slowly (the sort of slow sautéed cooking that takes the best part of at least half an hour); fresh French bread to accompany.
And French red wine (a red wine from Burgundy, Côtes des Nuits Villages).
Hence, dinner is a sort of French themed dish: Braised celery, leek, onion, and carrot - all of these (lovely, organic) vegetables sautéed in butter first, until soft, along with a head of garlic (around 14 cloves, peeled and added when I added the leeks); then, stock is added, the heat reduced for 40 minutes.
In a separate copper sauté pan, three French style artisan sausages are browned slowly (the sort of slow sautéed cooking that takes the best part of at least half an hour); fresh French bread to accompany.
And French red wine (a red wine from Burgundy, Côtes des Nuits Villages).
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Starfruit tree is fruiting, so made starfruit upside down cake.
Also made a chutney, and cocktail syrup.
Brought the cake over to a friend's house who was doing a 25lb King crab boil
Also made a chutney, and cocktail syrup.
Brought the cake over to a friend's house who was doing a 25lb King crab boil
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Starfruit tree is fruiting, so made starfruit upside down cake.
Also made a chutney, and cocktail syrup.
Brought the cake over to a friend's house who was doing a 25lb King crab boil
Looks very tasty.
However, that does beg the question: What does starfruit actually taste like?
Dinner this evening will be a tweak on an old, much loved, classic: Pasta with steamed spinach, and blue cheese sauce.
The blue cheese sauce will be comprised of four different types of blue cheese, plus a generous helping of organic, double cream.
Some of the blue cheese is old cheese, which I kept aside for this dish; some was bought yesterday - for I bought generous quantities of three types of blue cheese, some of which I shall therefore use in this sauce.
The sauce shall be comprised of four different types of blue cheese: Gorgonzola Cremosa (two different types), Bleu d'Auvergne, and some Stilton. Plus (organic) double cream.
The blue cheese sauce will be comprised of four different types of blue cheese, plus a generous helping of organic, double cream.
Some of the blue cheese is old cheese, which I kept aside for this dish; some was bought yesterday - for I bought generous quantities of three types of blue cheese, some of which I shall therefore use in this sauce.
The sauce shall be comprised of four different types of blue cheese: Gorgonzola Cremosa (two different types), Bleu d'Auvergne, and some Stilton. Plus (organic) double cream.
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Dinner was delicious; and, I added chopped walnuts to the final dish.
Hard to explain the taste. It has a stiff exterior similar to a plum, but the interior is fiberous, and juicy like a citrus.
Pastrami sandwich for lunch
Preparing a huge batch of cucumber Kim Chi, and home made dill pickles.
Still tweaking the recipe
will see what it tastes like after a few days
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Enjoyed open faced bresaola sandwiches last night, (with horseradish) after my French class.
Homemade vegetable broth (leeks, onions, garlic, celery, carrots) this evening.
Horribly healthy and very tasty - not least because the vegetables were sautéed in butter before greeting the stock in which they then simmered slowly for the best part of an hour.
Homemade vegetable broth (leeks, onions, garlic, celery, carrots) this evening.
Horribly healthy and very tasty - not least because the vegetables were sautéed in butter before greeting the stock in which they then simmered slowly for the best part of an hour.
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woah, last time I had bresaola was probably ten years ago.
I found myself craving something akin to cold roast beef, and thus, treated myself to some bresaola at the week-end, but didn't actually succumb to temptation until last night, after the conclusion of my online French class.
My local whole foods sporadically has a really nice Bresola.
The only other place to get it locally is in a pre sliced charcuterie variety pack, where it loses a lot of that luscious mouth feel.
My favorite thing to do with Bresola is to substitute it in for prosciutto, on my pizza with fresh arugula.
The only other place to get it locally is in a pre sliced charcuterie variety pack, where it loses a lot of that luscious mouth feel.
My favorite thing to do with Bresola is to substitute it in for prosciutto, on my pizza with fresh arugula.
An Asian takeout, this evening, with Mee Goreng (sometimes called Bami Goreng), - a dish I love (when done properly), but which was not quite as nice as I had hoped, and Nasi Lemak, (considered the national dish of Malaysia), which was delicious, and which I shall certainly order again (but they only prepare it & offer it, at week-ends.)
schnitzel with creamy dill sauce
Grilled teriaki/hoisin chicken salad with quinoa.
I am rather partial to cheese; and cream, and organic milk.
While I can see merit - some philosophical, ethical, environmental - arguments fro vegetarianism, I would never contemplate vegansim, as I love cheese and eggs far too much.
Dinner took the form of pasta with cannellini beans; A large organic onion, diced finely, sautéed slowly in melted butter for almost twenty minutes was followed by a full head of organic garlic (14 cloves, I counted) minced; then, I added a (drained) can of Italian cannellini beans, plus a cup of the stock that the pasta was cooking in; torn spinach leaves were then added, and allowed to wilt; finally, the pasta (cooked in stock) was drained and added to the cannellini bean and garlic sauce and mixed.
Enjoy your Italian food.
You can never go wrong with dhal, rice and spinach.
Have you any interesting dhal recipes that you would care to share?