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

[Morning Glory]

Ah, you've spoilt it now. It was definitely the anchovies in the Worcestershire sauce that has made me so ill these last couple of weeks - even though I only had less than half a teaspoon of it. For those who do not know, I inadvertently picked up the wrong bottle of sauce when I was cooking something. I quickly realised but not quite in time, and have spent the last couple of weeks with a swollen throat and mouth, and a colour about the same as a cooked lobster.

You don't have to add anchovies - @MypinchofItaly 's recipe doesn't include them. I just had half a tin left over to use up.

 

[Yorky]

I shall be attempting "chicken tikka" in the halogen oven tomorrow as a forerunner (possibly) to tandoori chicken in the future.

I wanted to add a drop or two of red food colouring to the marinade but I'm very hamfisted so I asked my wife to do it. She immediately took a syringe (the one that she weaned the baby cat with) from the drawer and used that.

How come she's much cleverer than I am?

 

[Morning Glory]

Burrata cheese, black pepper crispy potatoes, turmeric pickled radishes, pickled mushrooms and pea shoots

 

[MypinchofItaly]

Burrata cheese, black pepper crispy potatoes, turmeric pickled radishes, pickled mushrooms and pea shoots

View attachment 6930

View attachment 6931

turmeric pickled radishes: how did you do it?

 

[creative]

I tasted burrata once but can't recall the flavour....it struck me as very bland....like a cream cheese with the texture of mozzarella?

 

[Morning Glory]

turmeric pickled radishes: how did you do it?

I was experimenting! I sliced radishes on a mandolin and soaked them in a mixture of vinegar, turmeric and sugar for three days. They gradually turned from white with red skins to orange.

 

[Morning Glory]

I tasted burrata once but can't recall the flavour....it struck me as very bland....like a cream cheese with the texture of mozzarella?

Yes it is very subtle and very expensive!!!

 

[MypinchofItaly]

I was experimenting! I sliced radishes on a mandolin and soaked them in a mixture of vinegar, turmeric and sugar for three days. They gradually turned from white with red skins to orange.

Very interesting experiment! And what about the taste?

 

[MypinchofItaly]

I tasted burrata once but can't recall the flavour....it struck me as very bland....like a cream cheese with the texture of mozzarella?

It's a butter heart in a big mozzarella...delicious.

 

[Morning Glory]

Very interesting experiment! And what about the taste?

Sweet, aromatic a peppery! Good I think. Its easy enough to try it yourself if you are curious.

 

[MypinchofItaly]

Sweet, aromatic a peppery! Good I think. Its easy enough to try it yourself if you are curious.

And I am!

 

[epicuric]

Burrata cheese, black pepper crispy potatoes, turmeric pickled radishes, pickled mushrooms and pea shoots

View attachment 6930

View attachment 6931

You really are taking things to a new level! I had never heard of burrata cheese, and after wine cheese is my next favourite thing! If you are getting into pickling there is a splendid book, Momofuku by David Chang (NY restauranteur) that outlines some simple but amazingly successful techniques. You may already have it ☺

 

[epicuric]

I wanted to add a drop or two of red food colouring to the marinade but I'm very hamfisted so I asked my wife to do it. She immediately took a syringe (the one that she weaned the baby cat with) from the drawer and used that.

How come she's much cleverer than I am?

It's a woman thing. Resign yourself to it and life will be much easier.

 

[epicuric]

Can't claim credit for this - duck in a carob sauce. Lunch in a restaurant up in the village. Sat by the window watching goats being herded below in the valley - this was the view:

 

[Rocklobster]

It's been an arduous few weeks. Gas leaks, flooding, family, not to mention the deli..finally have a day off to myself after a few weeks. Hoping to get the charcoal bbq going today. I have a pork loin roast wrapped in bacon waiting in the fridge...just pulled these out of the oven so we can have saucy pork sandwiches for dinner..