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Pozole verde con pollo. With cabbage, carrots, red peppers, and of course hominy. Toasted pumpkin seeds then ground with our mortar and pestle (I think that’s the first time I’ve ever used it!), blended with green peppers to give flavor and body to the stock. Riffing on a recipe from Kenji López-Alt.
This is what my batch of butter mochi looked like when I took it out of the oven. All poofy like. Tastes better than it looks!
For anyone who hasn't tried cabbage raw (but has to be finely shredded - I use a Japanese slicer), this is habit forming. Great with grilled or fried foods.
A real delight of summer. I don't really care for fresh tomatoes, but I could eat this every day. It's very simple to make, just chop up tomatoes, chop lots of fresh basil (I like about 1:1 tomatoes to basil ratio), some olive oil, a clove or two of fresh garlic minced, a splash of balsamic vinegar, a bit of salt and pepper to taste, and maybe a sprinkle of sugar if you like (I do). Sometimes I also add fresh rosemary and also a minced hot pepper.
Lamsrack from New Zealand: Lovely! Just fry it in a pan until it's brown and pop it in the oven for 20 minutes (turn it halfway) on 100 deg C. Some salt and pepper.
Serve it with e.g. caramalized onions, grilled cherry tomatoes, garlic chestnut mushrooms and fries.
Jac cooked honey mustard quail, her first time ever cooking quail. See the blog post: bit.ly/gamefarm-quail
Latest home made creation from the Martha Stewart "Cookies" book. Added some Nutela (hazelnut spread) to the Chocolate mix. Buttery and rich...perfect for a cozy weekend with my love.
If you're going to wake me up at a ridiculous time then guess what - I'm going to make myself breakfast! An awesome breakfast! AND YOU'RE NOT GOING TO GET ANY! foodforfel.com/2010/08/blueberry-pancakes-w-caramelized-b...
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Caramelized bananas.