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

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epicuric said:
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Supper last night was a bit of a flop. I had bought monkfish to prepare a Moroccan spiced dish, but my wife had been a little off colour and didn't want anything too spicy. Plan B was to douse the fish in seasoned flour, pan fry it in butter and serve it with a leek and mustard sauce and new potatoes. However, a trip to the fridge yielded some unused tagliatelle, so in a fit of economy I substituted this for the potatoes. Big mistake. The pasta totally absorbed all of the lovely sauce, leaving a soggy mess and no sauce. And I browned the sautee butter which coloured and tainted the fish. Hopefully, my wife will regain her appetite today.
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Oh dear! And monkfish is such a lovely fish. It happens to all of us. I made a stuffed butternut squash yesterday. Talk about a car crash on a plate! It sort of fell to bits spilling out the stuffing contents. I'd included the seeds (as Jamie Oliver does in his stuffed squash) but even after 2 hrs cooking they had an inedible hard husk around them. I should have taken a photo...
 
Lunch for partner - root veg tagine and rice. Urfa flakes sprinkled over.

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ElizabethB said:
G out fishing Wednesday afternoon and yesterday morning. He came home with an ice chest of Red Fish. The guys limited out on red fish twice than started crabbing. We also have a dozen lovely blue point crabs.

G started cleaning the fish but stopped. It is cold and rainy. I am waiting for the crabs. Sorry Guys - men can sometimes be so silly. He has his cleaning table set up in the yard. I very nicely suggested that he move to his shop and turn on the portable heater. G "I'll have fish scales all over my shop." Me "The hose has a pressure nozzle - no problem" His cleaning station is still in the yard. He is in his recliner on the phone. Good thing I love him.
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Well at least he isn't cleaning them in your kitchen, jealous of the crab especially!
 
epicuric said:
Prepared pheasant breasts, vac packed with duck fat, popped in freezer ready for next week.
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You mentioned wanting to cook the perfect pheasant breast elsewhere - and I was going to say, 'you have a sous-vide, vac pack it with some goose fat and herbs'. I hope to get a sous-vide for Xmas.
 
Exactly what they sound like, no butter, no oil, etc. Just mushrooms with salt and pepper over fairly high heat. The liquid comes out and either evaporates or absorbs back in. Nothing but mushroom goodness.
 
medtran49 said:
Exactly what they sound like, no butter, no oil, etc. Just mushrooms with salt and pepper over fairly high heat. The liquid comes out and either evaporates or absorbs back in. Nothing but mushroom goodness.
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I haven't ever tried that. That would be a great low calorie treat. Tomorrow I will try it as I have some lovely Portabellini mushrooms to use.
 
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