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Home made goose confit tart, made with home made confit (goose legs removed from Christmas roast before roasting).
Homemade biscuits I made using a recipe from Cooks Illustrated magazine. The wedge-shaped ones are the 2nd batch I'd ever made, the "rounder" ones are the 3rd batch. I think I'm getting better at making them with each batch. Photo taken using flash and fluorescent lighting.
Ridgewood cured lamb, Appenzaler cheese, hand dipped ricotta by Calabro Farms, Granny Smith apple, Australian blood orange, sourdough bread
- braised beef and burdock with egg drop
- red kidney beans
- cabbage and carrot salad
- pickled daikon radish
- nameko mushroom miso soup
- rice
Cranberry bean soup with a gorgeous heirloom tomato from Givens Farms, some Weiser Farms butternut squash, and fresh baby spinach from Living Lettuce. Beans from Two Peas in a Pod.
Sunday dinner. Recipe from Fitness Magazine, April 2010 issue.
(I cook a lot when I'm stressed out, okay?)
Home-cooked shrimp scampi, deep fried shrimp heads, sautéed zucchini & cherry tomatoes, side of steamed kale & garlic (not pictured).
Eggplant parmesan with chicken, turkey bacon, mixed vegetables. Served with pasta in a garlic, butter and caper sauce.
Chicken breast, great northern beans with tomatoes and scallions, fresh Cherokee tomatoes in balsamic
Mmm, I love Oxtail, especially when cooked Jamaican style with Lima Beans!
I started this batch in the air fryer to brown it and separate the fat from it. I then finished it in a pot until tender. It turned out so good!
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