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Awful traffic tonite so had to throw something together in 20 minutes. Broiled salmon, curry lentil soup from a box with fresh tomato added.
Momma's homecooked goodness.
Steamed HUGE prawns with challots, garlic, ginger, egg, and a dash of Henessy VSOP. I think it's more than a dash. Lol. We like it strong!
I tried guacamole for the first time at Chevy's while I was in Florida and tonight I decided to try to make my own. It's pretty good!
- simmered chicken and bamboo shoot
- boiled spinach
- natto
- wakame seaweed and long onion miso soup
- rice
blogged here
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
Orange mango juice, bottle of tapatio, cheesy hashbrowns, sausage, scrambled eggs, and cornbread muffins.
My first time cooking a frittata - somewhat of a FAIL, but it was a good try. foodforfel.com/2010/01/frittata/
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Lots of eggs.
- chicken and enokidake mushroom hamburger
- tofu salad
- simmered mushrooms
- wakame seaweed egg drop soup
- rice
If you ate this, you would think "Mmm, tasty!" You would not believe it if I told you it's gluten-free and vegan.
And yet.
(Recipe from: BabyCakes NYC)
PS. I'm not vegan at all, but I'm very intrigued by vegan baked goods. The science is fascinating, and I actually think they taste better than the "normal" ones -- lighter, fluffier, and not quite so heavy and rich. The one exception seems to be pie crust -- there's nothing quite like butter for that flakiness -- but for things like cornbread and cupcakes, coconut oil seems to work just fine.
PPS. I was very skeptical about the vegan cheese. In fact, when I ate it raw out of the package, it tasted more like tofu. But when melted like this, it really bears a striking resemblance to cheddar.
I cooked prime cut boneless New Zealand Blue Hake lions coated in Sabal Oelek (fresh ground chili paste) and then salted and peppered and a bit of lemon juice for some acidity - baked at 375 until flaky.
It was very spicy - next time I will use quite a bit less of the Sambal Oelek.
So these are the French green beens [smaller than regular green beans - haricot vert].
3 tbsp hot chili oil (Asian), 2 tbsp Ghee in a large sauté pan
Heat the oils over high heat until smoking
add the beans and toss to coat the beans
cook over high heat until the beans start to shrivel, tossing frequently, about 5-7 min.
Add a mixture of Asian chili-garlic paste/water/sugar 1:1:1
but be VERY CAREFUL here because this is suddenly very flammable. Continue to toss to coat beans for another 2 min and serve immediately.
From Mangoes & Curry Leaves, via Heidi's excellent 101 Cookbooks blog. Her photo is much better than mine of course.
For a true authentic curry (without things like store-bought curry powder), it was super-easy to make -- mostly because there aren't any meat or vegetables aside from the scallions. Which is why I suggest getting your protein from another dish. I thought of making a chickpea dish to go along with this, but I'm lazy, so I ended up with some leftover meat dish we made last night as my protein fix.
The curry was delicious. Very tangy thanks to the buttermilk, and not hot at all even though I used a serrano chile. We finished off a couple of servings, so I placed the remaining curry in the above ramekin.
If you're going to make this though, beware of the popping mustard seeds! I had dozens of them on the kitchen floor after they popped all over the place.
Jen spent over a day in the kitchen preparing Thanksgiving dinner at home. Cornish game hens, fresh green bean casserole (with onions and mushrooms), creamed corn, rolls, and mixed greens (with mandarin oranges and walnuts). Not pictured, homemade pumpkin pie (with homemade crust).
See blog post at The Food Pornographer: www.thefoodpornographer.com/2011/06/08/product-review-phi...
lettuce, grape tomatoes, onions, avocado, granny smith apples and prawns on a multi-grain slice of bread.