View allAll Photos Tagged HomeCooked
@the philippino street market. the market is held once a week, in the rotary/intersection in front of the catholic church where the largest Mass (held in Tagalog) takes place.
Jac cooked honey mustard quail, her first time ever cooking quail. See the blog post: bit.ly/gamefarm-quail
This time the pesto didn't turn out so well - after the olive oil got absorbed, the pasta became really dry..and the flavor somewhat dull. If you're going to use this, make sure you have some lemons on hand.
Skin on, butterflied. It's in the fridge stewing in red wine, salt, pepper, lemon juice, crushed red pepper, garlic, rosemary. Yes sir. Yes sir.
I made a sauce with onions, garlic, green peppers, baby portabella mushrooms, button mushrooms, and artichoke hearts. The sauce came out great!
This is how it looked like after being 'wrapped' up. If you order it at food centre, they will slice it up for easy consumption. But believe me, it is nothing compared with holding the whole spring roll in your hand, take a bite and let the ingredients and gravy ooze into your mouth... yum yum...
Home-cooked shrimp scampi, deep fried shrimp heads, sautéed zucchini & cherry tomatoes, side of steamed kale & garlic (not pictured).
A better shot of my kitchen from in it. Look for my spice racks brimming with all the Herbs and Spices I like to cook with. You can also see my laziness
- ground poultry hamburger with garlic chives and lotus root served with grated daikon radish
- sweetened red kidney beans
- snap pea and tomato salad
- napa cabbage miso soup
Trying out a few new foods - enoki mushrooms are a first.
Bought a device which is meant to mash potato but we used it for steamed brocolli and cauliflower with good results. Slowly realising fillet steak is a favourite. Bacon wrapped around the enoki was interesting, quite chewy.
This was supposed to be a Red Velvet Cupcake, but the food coloring wasn't strong enough so it ended up more like a Brown Velvet Cupcake. But it was still astoundingly delicious -- quite possibly the best cupcake I've ever made, vegan or not. Though the frosting looks a little grainy here, it's actually really creamy and yummy (I probably needed to warm it up a bit more).
from: Babycakes