View allAll Photos Tagged HomeCooking
Spinach braised with Parmesan; roasted carrots and parsnips; pork chop with apples, onions, and Candy’s fig preserves.
Strobist: Plate flanked by 2 styrofoam panel to form a triangle. Suntax flash firing at high power & the other had 430EX firing at 1/8 power. Background is a white board.
Roasted green pepper sauce:
Slice a couple green peppers into thick ribs, and roast in high heat until skins blacken. Toss into food processor with two cloves garlic, cracked peppercorns, kosher salt, a dash of cayenne and a couple spoonsful of sour cream.
My chicken pepian dinner. One of those cases where the dish tastes way better than it looks.
(It's chicken breast covered in a "pepian" sauce made of pumpkin seeds, tomatillos, poblano, etc. The side dish is a brown rice and black bean pilaf).
This is a Mediterranea sea bass, a little garlic, olive oil and rosemary, s & p..grilled. Each fish weighs about 1 1/2 lbs and serves 1.
New Deal Fish Market..E Cambridge, MA
Had a go at making Chinese-style Chicken for my tea. A bit too much Oyster Sauce, but apart from that, superb! 😋
Served with Plain White Rice, Sesame Seeds and chopped Spring Onions
Fancy brown bag lunch.
I had most of the ingredients in the fridge and pantry already (Frozen shrimp is seriously the most awesome invention). Just bought the crab meat for extra oceany goodness. You can't see most of the Romaine because I ate a lot of it already. Mmm.. anchovy dressing.
Steph made such a phenomenal meal. The pork rib roast has perfect from the overnight brining and the crust was superb. Also, the "chennel" relish was such an interesting balance to the pork. I was stuffed and so happy.
Since Orit posted her hummus recipe and sweetie loves chickpeas, I decided to give it a try and cook up some Orit-hummus :o)
I didn't use chili peppers as I didn't have any at home but used chili powder instead and added some zaatar at the last moment as well. In the end, it turned out OK, although I'm no expert in the hummus department.
As prepping chickpeas is so time consuming I made a whole batch of it yesterday (no other option when you use 500g of dry peas to begin with - I wanted to use half but ripped the package completely when opening it up). Anyway, part of this picture ended up on Sweetie's plate yesterday evening and in today's bento, part went into the freezer as well as the remainder of the cooked but unseasoned chickpeas. We have enough chickpeas now for the next 12 months :o)
Usually I cook Thanksgiving dinner but this year, the mom decided to cook the turkey. Her bird blew mine out of the water - no contest. foodforfel.com/2009/11/thanksgiving-2009/
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Dry-brined turkey.
Local fresh salmon trout is the best trout I ever had. Just right before we were leaving I found out that I could buy whole fish even for less than filleted. I thought it was almost a sin to waste good parts of fish by filleting.