What did you cook/eat today (December 2017)?

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Frizz1974 said:
Nasi Goreng

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I cooked it for the family before I went to class last night. Boxed it up in take away containers & put it in the fridge so they could eat if & when they felt like it. OH is busy with too many projects & my teen daughter has broken 2 bones in her foot so is a bit under the weather.

When I got home at 10pm I had moved past hunger and just had a handful of pistachios & small glass of Sauvignon blanc.

This morning has been busy with baking so I’m starving at 9:30am. My green smoothie can wait until later. Much later.

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My favourite rice dish, I do the eggs as a thin omelette then roll and thin slice, it has to have lashings of fried onions on top too.

The Late Night Gourmet said:
This looks terrific. I've never heard of it, but I see now that it is Indonesian fried rice. My to-do list in the kitchen keeps getting bigger the more I look at this forum, but I love it. :hungry:
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Oriental supermarkets will have jars of the ready made seasoning paste, this is the stuff I use, it's fiery hot so you only need a teaspoon per serving maximum.

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I've seen that paste in Asian markets but I started making nasi goreng after having an unusual version in one of Dan Hongs restaurants. Squid ink nasi goreng made with chorizo. Not long after I saw cuttlefish ink in jars on sale & for the next couple of years played with this until I was happy.

However, because I cook for my partner & 2 teens it's now morphed into something else again... with a as much extra veg in there as I can get away with.
 
Frizz1974 said:
I've seen that paste in Asian markets but I started making nasi goreng after having an unusual version in one of Dan Hongs restaurants. Squid ink nasi goreng made with chorizo. Not long after I saw cuttlefish ink in jars on sale & for the next couple of years played with this until I was happy.

However, because I cook for my partner & 2 teens it's now morphed into something else again... with a as much extra veg in there as I can get away with.
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I love the idea of squid in in Nasi Goreng. I have one of those squid ink jars in my fridge...
 
Herbie said:
Tonight I tried a new aubergine dish for my parents and in an attempt to join the ingredients challenge. It was nice (pleasantly edible) but not 'you need to make that again' nice. But I will make it again. Tomorrow. I have another aubergine and it looks like we will be snowed in so I have a captive taste-test team (my poor parents)
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I tried it again and it was lovely. I'll post in the appropriate threads.
 
Brined, pan seared, then roasted chunk of pork loin, country cooked green beans, and a mashed potato dish made with butter, sour cream, cream cheese, cream, with a topping made from whipped cream with grated white cheddar and horsradish folded in, then baked until brown on top. Potato recipe from Nancy of Farmhouse Rules on the FN. There are no leftovers and apparently someone really liked the potatoes cause I only had the 1 serving.

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@Frizz1974

After extensive travelling in Sicilia, we found that Caponata was prepared with Capers & Green Olives ( Natural Bio ) as they are big producers of these 2 agricultural products. I see that you have not included them in your récipe ..

Though it looks lovely, I would never prepare a Sicilian Caponata without capers & olives.
 
Sincé we are travelling and on vacation / holiday in the Madrid Capital as we have had National Holidays, today was Italian Day.

We ate at a lovely Trattoria specialising in Sardinaian and SicilIan Cuisines ..

Amazingly light and lovely. Our dear friends who relocated to Madrid for professional purposes had met us and we had a marvelous day catching up ..
 
Francesca said:
@Frizz1974

After extensive travelling in Sicilia, we found that Caponata was prepared with Capers & Green Olives ( Natural Bio ) as they are big producers of these 2 agricultural products. I see that you have not included them in your récipe ..

Though it looks lovely, I would never prepare a Sicilian Caponata without capers & olives.
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Im not asking you to, there are capers & kalamata olives. Use green if you like.

I've explained why in the other thread where you made the same comment.
 
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