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

[Rocklobster]

It looks lovely. What temperature did you use?

54 C. I took it out and drained the bag into my gravy..it sat for about half an hour before searing in a hot pan..

 

[MypinchofItaly]

Orecchiette with courgettes, tinned mackerel, ricotta and a little pinch of turmeric.

 

[Morning Glory]

Orecchiette with courgettes, tinned mackerel, ricotta and a little pinch of turmeric.
View attachment 21155

Nice. Is this a potential entry for the Recipe Challenge @MypinchofItaly?

 

[MypinchofItaly]

Nice. Is this a potential entry for the Recipe Challenge @MypinchofItaly?

Thank you
Yes it could be a recipe for the recipe challenge, as soon as I finish the translation

 

[epicuric]

Just for home..we are too busy for this type of cooking..my service is short order, for the most part..

Ah, I wondered. In the UK, cooking sous vide is highly regulated in commercial kitchens, so much so that only top restaurants bother with it. It's a shame - imagine being able to vac pack in portions that lovely meat, blast chilling it, then pulling it out of the chiller to order and just slapping it on a hot griddle for a few seconds. Instant, perfect hot beef sandwiches!

 

[The Late Night Gourmet]

@CraigC: I decided to wait until it was 27° F outside in Michigan, but I finally put together my smoker. Those of you involved in a certain challenge may recognize this type of fish.

Significantly more to come later!

 

[The Late Night Gourmet]

@morning glory: I finally put this to use, too:

 

[Wyshiepoo]

Right, catching up.
Jerk chicken wings with rice and peas. I 'cheated' and used a ready mix Levi Roots paste.

 

[The Late Night Gourmet]

Right, catching up.
Jerk chicken wings with rice and peas. I 'cheated' and used a ready mix Levi Roots paste.

Delicious. I love shortcuts, especially when the end result is so good!

 

[epicuric]

@morning glory: I finally put this to use, too:

View attachment 21159

I didn't realise that Dick Strawbridge had gone global! I've worked with him.

 

[Frizz1974]

Lamb prices are through the roof here with the drought but my son has been lamenting the lack of it so when it was on special for $11kg I bought a leg for roast dinner.


Sumac & shawarma spice mix rubbed lamb roast studded with a moderate amount of garlic. Roasted low then high for a crispy finish.

Couscous/quinoa warm salad with pomegranate & loads of finely chopped home grown herbs. Dressed with lemon, olive oil, garlic & apple chilli jelly dressing.

Roast sweet potato & pumpkin

Cauli, red caps, green chilli & onion petals tossed in a garlic curry powder oil then roasted.

I’ve deglazed the lamb roasting pan with water & pomegranate molasses & thickened with gravy mix powder. (Amah)

 

[Wyshiepoo]

Pan fried salmon with linguini. From Readers Digest Food in 30 mins.

I think I was a bit too over eager with the courgette and carrot!

 

[Wyshiepoo]

And tonight from Jamie Oliver's 15 minute meals, Swedish meatballs with celeriac and spinach rice.

 

[The Late Night Gourmet]

I didn't realise that Dick Strawbridge had gone global! I've worked with him.

That’s incredibly cool! I won this book in a cooking challenge, and @morning glory shipped it to me. It’s really an excellent source material and guide book at the same time.

 

[Wandering Bob]

The fourth time I've made Winter Bread (1) now - I like this bread so much that I keep coming back to it.

More info here ..https://www.cookingbites.com/threads/a-winter-bread.13768/reply?quote=135226

This is what it looks like when cut: