What did you cook or eat today (July 2019)?
- Thread starter Morning Glory
- Start date
rascal
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You are spoilt man, great plates. I'm not big on desserts so only one for me with a scoop of ice cream and my home made raspberry coulis.
Russ
rascal
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Chicken schnitzel tonight with corn broccoli and mash spud. And two fried eggs on top. Twas yummy.
Russ
Russ
medtran49
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Beer brined grilled pork chops with a sauteed medley of fresh corn, green and red bell peppers and onions.
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Mushroom bisque with meatless meatballs (that's their name). first time trying them. Won't bother again. Ikea's veggie balls are nicer.
I've changed the recipe slightly in the 4 years since I added the recipe. I now just add 1/2 cup of cashew nuts and an extra lemon to replace the sour cream/creme fraiche. Not enough to warranty a new recipe sadly because it features paprika quite heavily.
I've changed the recipe slightly in the 4 years since I added the recipe. I now just add 1/2 cup of cashew nuts and an extra lemon to replace the sour cream/creme fraiche. Not enough to warranty a new recipe sadly because it features paprika quite heavily.
They look perfect - brownies have to be gooey.
Lovely! Do you make the BBQ sauce?
Yes, it's from a Food Network called "Tyler's Ultimate," with Tyler Florence.
I continually use his Swiss fondue, hollandaise, and BBQ sauce recipes.
One of my favorite quick lunches, nicked from Serious Eats:
Heat a cast iron skillet under the broiler
Place it on a med-hi burner with a little oil
Throw in a flour tortilla
Spread pizza sauce
Add cheese and other toppings
Under the broiler until done on top
Back on the burner to finish the bottom
Ta-da! Bar-style pizza for one!
Of course, if you're in the Midwest and having bar pizza, you have to use a tavern cut, not triangles.
Heat a cast iron skillet under the broiler
Place it on a med-hi burner with a little oil
Throw in a flour tortilla
Spread pizza sauce
Add cheese and other toppings
Under the broiler until done on top
Back on the burner to finish the bottom
Ta-da! Bar-style pizza for one!
Of course, if you're in the Midwest and having bar pizza, you have to use a tavern cut, not triangles.
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Apricot Mousse, Hamlyn all Colour Cookbook.
What worked, yummy and could quite easily be adapted for other fruit.
What didn't work. Well I'm not sure if this was an issue or if it's a case of 'real' cooking. But when I buy a mousse from a shop it's always one homogenous colour and texture. This was speckled different colours and there were bits in the mousse.
Would welcome any advice in the new thread.
(Mod edit: see new thread here https://www.cookingbites.com/threads/apricot-mousse-help-needed.15609/)
What worked, yummy and could quite easily be adapted for other fruit.
What didn't work. Well I'm not sure if this was an issue or if it's a case of 'real' cooking. But when I buy a mousse from a shop it's always one homogenous colour and texture. This was speckled different colours and there were bits in the mousse.
Would welcome any advice in the new thread.
(Mod edit: see new thread here https://www.cookingbites.com/threads/apricot-mousse-help-needed.15609/)
Last edited by a moderator:
medtran49
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Eggplant parm with a side of spaghetti.
rascal
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Corned beef n carrots tonight, found a piece while freezer diving. Also mash spud, and mustard sauce. We don't normally have 2 big meals in a row, but I need the meat for a Reuben.
Russ
Russ
rascal
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rascal
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Slow cooking with peppercorns and golden syrup. Pic when carrots go in.
Russ
Russ