CookingAtHome photos on Flickr

Grilled Swordfish marinated in Philippine brand "Mama Sita's Adobo Marinade" (a combination of vinegar, soy sauce & assorted spices) with a little White Balsamic Vinegar as dressing. Steamed Broccolis and fresh diced Tomatoes on the side.

sunday dinner by Sabrina :)

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Greek-style scampi with linguine. Yummo!

Õuna-kohupiima purukook by Dagris Punder

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Orchid Centerpiece by Michael T.

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Anchovy, Fresh Basil and Olive Pizza by egseah

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Sliced up and disappearing fast...

(Made using a recipe from The MediterrAsian Way.)

Skate with Saffron Jelly by Michael T.

Saffron Jelly - close-up.

Grilled Salmon by Mich_Nanay_Yanna

butternut squash and carrot soup by Lisa Cericola

www.adinnerparty.net/2010/03/butternut-squash-and-carrot-...

Whole wheat couscous salad with vegetables and Buttermilk Blue cheese by Tina Wong

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Whole Wheat Couscous from Bob's Red Mill

To see recipes with their Israeli couscous, please CLICK HERE

The Wandering Eater | Twitter

Last of the new potatoes from Sweden by elisabet.s

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Brought some new potatoes back from Sweden. One of those flavours that I've been missing from "home". I'm not sure if they eat new potatoes in Holland, certainly I've never seen them in the veg market in Leiden.

While in Sweden my mother also gave me my late grandmother's apron. Home sown of course. Love the colour & cute pattern.

The sous vide setup by mdfeeds.com

Manual crock pot + dorkfood.com DSV temperature controller + modernist cuisine + ziploc bags & oil + chicken

Fiddlehead Ferns - stir-fry by Michael T.

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These are the last fiddlehead ferns of the season - stir-fried with garlic, ginger, shrimp paste and chili paste (aka tobian jan).

I had something on my mind when I made this:

做好不久，蒂娜！

1. Oven-roasted herb chicken with Parma crackling and pan sauce by cgfan

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A colleague of mine raises free range poultry on his 5 acre ranch outside of San Diego, and when a fellow colleague visited and brought back two "fresh" chickens, I couldn't resist the offer to receive one of them.

Here you see the chicken ready to go into the oven. I stuffed the cavity with a half-head of garlic, 2 halves of a juice orange, half a head of sweet onion, parsley, and sage.

The skin was prepped by separating it from the flesh, and in the space I pasted the insides with some pieces of Parma ham and a herb butter made with saffron, parsley, and sage. The herb butter was also pasted onto the outer skin, and then covered with more Parma ham as you could see in this photo.

This procedure was to cripen the skin while keeping the flesh moist throughout the cooking, as well as give it a lot of flavor. As the Parma ham is so thin, it is expected to crisp up as the chicken roasts and provide added texture. The outside was was then lightly seasoned with coarse black pepper and sea salt before placing it into the oven, first on broil to get the carmalization started, then followed by a slow roasting at 425 degrees.

Also loose in the pan is the chicken heart and neck, another 2 halves of a juice orange, 3/4 of an onion, and half a bulb of garlic. This should all carmelize nicely, adding lots of flavor to the pan sauce.

1. Oven-roasted herb chicken with Parma crackling and pan sauce

Sunday, April 09, 2006

Vegetables Ready to Cook by petite guerrière rouge

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IMGP3089 by Dagris Punder

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Lime and Kumquat Tart - "Le Bec Fin" style by Michael T.

Anatomy of a Lime Tartlet - see notes.

Skate with Saffron Jelly by Michael T.

Skate in a sous-vide bag (close-up).

Octopus with Fennel and Pomelo by Michael T.

This is my attempt to replicate almost identical dish I had at Casa Mono in NYC.

This version shows marginal improvement - I prefer texture of flash-cooked octopus over sous-vide on this plate. Still, advantage "Casa Mono" - they just do it better.

Big Salad by whatstepheats