What did you cook, eat or drink today (August 2018)?

Lamb with wild cardoons (typical Sardinian dish)
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MypinchofItaly said:
Lamb with wild cardoons (typical Sardinian dish)
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Fabulous! I long for cardoons - impossible to find here although they are supposed to grow easily - I tried once and failed. Are these fresh cardoons? I once had some from a jar (French) but I've never tasted freshly cooked ones.

What is the green herb in both photos? Myrtle?
 
Hainanese chicken rice as usual of a Friday. Although predictable it is certainly very tasty.
 
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Purple Chicken!

This was a 30 minute job from start-to-finish. I sauteed onions on the bottom of a pressure cooker, browned the chicken breast, added (homemade) blueberry barbecue sauce with water and sliced peppadew peppers, and cooked under pressure for 15 minutes. Then, I spooned the onion and pepper mix on top of the chicken and gave it 2 minutes under the broiler to firm up. The chicken was juicy and tender. Today, I'm enjoying it for lunch between halves of a roll.
 
morning glory said:
Fabulous! I long for cardoons - impossible to find here although they are supposed to grow easily - I tried once and failed. Are these fresh cardoons? I once had some from a jar (French) but I've never tasted freshly cooked ones.

What is the green herb in both photos? Myrtle?
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Yes they are fresh cardoons and here in Sardinia they grow spontaneously. A little bit bitter but very good. Yes, that green herb is Myrtle (fresh) and is one of the symbol of this Island.
 
No, it was enamel over cast iron, but they sat on top of the tomato slices and liquid level came up to just top of slices.

We both really liked these. They were so much better than any we've ever gotten out, none of that briney/vinegary taste because I took the time to do 2 hot water soaks and rinses, then 2 cold water soaks and rinses.

Most of those left in pan are in a tray in the freezer and will be bagged and put back in freezer for another Greek meal.
 
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My wife's besty for 35 years has her birthday last week. I always cook her a nice meal for us. It's Saturday here so I'm cooking entree of vegetable samosas and beef samosas with rhaita and tamarind chutney. Main of tandoori chicken. Pic shown marinading in my paste and yoghurt. Served with Bombay potatoes and allo ghobi. Dessert is her fave a creme brûlée.

Russ
 
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