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Farro risotto and creme fraiche topped with green onion, green garlic & foraged morels.
I used this Mark Sullivan (Spruce) recipe, courtesy of CUESA.
Also blogged here.
Hollowed out tomatoes stuffed with a mixture of crabmeat, Greek yogurt, lemon juice, edamame, cilantro, and diced tomato.
"Cooking in the Kitchen with Tom"
We have a lot of stuff going on this week, so I made two new recipes yesterday. We plan to nuke the leftovers during the week. I majorly altered the one, and made a number of changes to the other. I just can not seem to leave a recipe alone!
Here we have leeks cooking in olive oil with a bit of chicken stock, celery, carrots and onion cooking in olive oil for a ragu, and in the tall pot in the back, we have rice cooking.
This is the 'Dinner for One' Edition, as the man is in Hotlanta. I know, I know, I spoil myself.
I simply broiled some sirloin tips! I made a salad of baby spinach, grape tomatoes, a leftover baked potato, and roasted broccoli with garlic.
With this I drank a pretty respectable Yellowtail Shiraz that someone had brought to our holiday party! Thanks, mystery guest!