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

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ElizabethB said:
@epicuric

The fennel gratin looks divine. Have you posted the recipe? I would like to add it to my favorites.
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Doesn't really warrant a recipe - it's really simple: Top and tail fennel, cut into wedges and par boil. Transfer to oven proof dish, add a crushed clove of garlic, double cream, grated nutmeg, generous topping of grated Parmesan. Bake until golden.
 
epicuric said:
Doesn't really warrant a recipe - it's really simple: Top and tail fennel, cut into wedges and par boil. Transfer to oven proof dish, add a crushed clove of garlic, double cream, grated nutmeg, generous topping of grated Parmesan. Bake until golden.
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Delicious. I prepare them in the same way except for the double cream. I put a knob of butter.
 
epicuric said:
Doesn't really warrant a recipe - it's really simple: Top and tail fennel, cut into wedges and par boil. Transfer to oven proof dish, add a crushed clove of garlic, double cream, grated nutmeg, generous topping of grated Parmesan. Bake until golden.
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And so a recipe... With picture

Cough cough

:whistling:
 
This evening we had a ready made moussaka, my husband was out on business so we just wanted something quick and easy.
 
MypinchofItaly said:
Delicious. I prepare them in the same way except for the double cream. I put a knob of butter.
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@MypinchofItaly

I use a bit of French Butter .. Just adore fennel ..

I would like to prepare this in a pastry Shell ( a quiche ) ..

I have not seen it at the La Boqueria .. Perhaps it is a Spring Veggie or late late Winter ( February - March ) ..
 
Morning glory, yes as EB wrote, lid off for the dry fried mushrooms. Sorry, haven't been online or posting anywhere much as we had a cold snap here for us and my arthritis just exploded this past weekend.

I thought the eggplant Craig made was really good. Right at my spice tolerance though. I took a pic of my plate and will post it below. He had fiddled with another plate and I thought he had taken a pic of it. It was prettier than mine, but I guess he didn't.

Our geoducks were 2 preps, a crudo and fried clam belly strips with a mayo, sriracha, lime juice sauce, plus a Thai noodle salad. Yes, I ate every single bit of clam on my plate, sweet, briny, tender, not to be wasted in any way whatsoever. I didn't make it thru the Thai noodles though.
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@medtran49

I have never tried geoduck. I have seen it prepared on cooking shows so I know it must be "skinned". It really is a disgusting looking creature. I think it was an Andrew Zimmerman show that featured geoduck - how they are farmed and harvested. VERY interesting. Your plate is lovely.
 
Yesterday George made an off hand comment about how much he liked my coconut shrimp. I got the hint - coconut shrimp for dinner tonight.

G went to World Market this afternoon to pick up some tins of the best ginger snaps ever. He surprised me with a couple of bottles of German Mulled Wine. Oh my! I am sipping on a mug of warm mulled wine. Makes my toes tingle. Honey is ready to eat. I will post pics of the wine and ginger snaps later.
 
The best ginger snaps - Pepparkakor -Swedish Ginger Snaps - wafer thin. As soon as you open the tin the fragrance of ginger, cinnamon and cloves assails your senses. The cookies really do snap when you bite into them.

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Mulled wine - the best i have ever had.

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Drink warm - the spices are amazing.
 
Francesca said:
@MypinchofItaly

I use a bit of French Butter .. Just adore fennel ..

I would like to prepare this in a pastry Shell ( a quiche ) ..

I have not seen it at the La Boqueria .. Perhaps it is a Spring Veggie or late late Winter ( February - March ) ..
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I've never tasted them in a quiche..sounds very interesting!
 
@MypinchofItaly

I use spinach, leek and broccoli in quiches, why not fennel ? Should be interesting !!!

I have to play with the ingredient amounts and post a récipe ..

I will use my French ( Provençe ) mom in law´s quiche I always use but the combination of fennel with eggs and the other ingredients need to be thought out ..

I believe Renée had prepared this a few times over the years .. I shall ask her ..

Have a lovely day Dear ..
 
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