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

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morning glory said:
It looks delicious. I must do something on those lines. I have too many ideas for fish dishes for Xmas Eve!
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@morning glory

This is very simple version of a fishing village rice and shellfish dish .. Had some frozen shellfish stock and some fresh red prawns and clams, so just did a quick Valencian Arborio Rice traditional simple and uncomplicated dish .. and added some carrots, saffron, salt, and pepper as the stock was already nicely seasoned Nothing elaborate ..

I had posted one with Lobster quite awhile ago but one can use any seafood varieties they choose .. It is in the Fish Section ..

You should do a Paella however, we do not eat Paella for dinner !! Traditionally it is a lunch dish as it is not so light ..

If I do not have a chance to visit over the weekend, all our best for a wonderful holiday and the Season´s Best ..
 
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Multi meat bolognese from a restaurant that I came up with a copycat for.
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Thanks. With the time and $ it takes to make this, we always make fresh pasta to go with it. It's a 2 day process the way I do it because I like to let it sit overnight in fridge so the fat all rises to the top and I can just pick it off, then finish cooking down the sauce. However, we were out 4 plus hours shopping because we went to several stores, so it became store bought fresh pasta tonight. The restaurant only serves it as a weekend special. At least it makes a huge batch, so we divide it up and have 6 or 7 meals out of it, especially if a couple of those use it as ravioli filling.
 
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First festive meal of the season yesterday - lunch for my mother who came over from the coast for the day.
First course was chicken liver parfait made by Mrs E. the previous night. Divine. I don't know how she makes it but it involved 1/2 kg of chicken livers, brandy and Madeira wine, and is partly to blame for the world butter shortage. Main course was over to me for pheasant breast:
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I finally cracked the succulent pheasant breast. Vac packed in duck fat and cooked sous vide for 35 mins at 62 deg C. Seared in a hot skillet, and served with a white wine, apple, smoked bacon and cream sauce. Back over to Mrs. E. for pudding. It involved lots of chocolate, nuts and biscuit crumbs:
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A very nice lunch was had by all.
 
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It’s nearly 10pm here and there’s been no evening meal. My son is eating a microwave jacket potato & a pie from the freezer.

I have made baba ganoush (Lebanese) and a Mexican inspired sweet potato dip.

Ginger liqueur & another batch of ginger beer. Next up is another batch of ice cream. This one ginger & masala chai spice.


So our Xmas day is going to be a globe trotter.
 
epicuric said:
I finally cracked the succulent pheasant breast. Vac packed in duck fat and cooked sous vide for 35 mins at 62 deg C. Seared in a hot skillet, and served with a white wine, apple, smoked bacon and cream sauce.
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I turned your photo the right way up. That sounds delicious - providing I get a sous-vide for Xmas I'll be trying that. What is the green on top?
 
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